Set 3: Your 73rd

Question 1

To cut into thin strips, like matchsticks.

Answer 1

julienne

Question 2

To cut into thin strips or ribbons.

Answer 2

chiffonade

Question 3

To soak fruit in a liquid to soften and enhance flavor.

Answer 3

macerate

Question 4

To add liquid to a pan to loosen browned bits of food for a sauce.

Answer 4

deglaze

Question 5

To cook an egg gently in simmering water.

Answer 5

poach

Question 6

To briefly cook vegetables in boiling water, then shock in ice water.

Answer 6

blanch

Question 7

To cook meat slowly in liquid at a low temperature.

Answer 7

braise

Question 8

To mix oil and vinegar together to form a stable mixture.

Answer 8

emulsify

Question 9

To soak meat in a seasoned liquid to tenderize and add flavor.

Answer 9

marinate

Question 10

To cook vegetables quickly in a hot pan with a small amount of oil.

Answer 10

sauté

Question 11

To cook onions slowly until they turn brown and sweet.

Answer 11

caramelize

Question 12

To remove the dark vein along the back of the shrimp.

Answer 12

devein

Question 13

To cut into small, even cubes.

Answer 13

dice

Question 14

To blend or mash food into a smooth paste.

Answer 14

purée

Question 15

To make shallow cuts in the surface of the meat to help it cook evenly.

Answer 15

score

Question 16

To gently combine ingredients without deflating them.

Answer 16

fold

Question 17

To remove the husk and silk from an ear of corn.

Answer 17

shuck

Question 18

to squeeze or squash

Answer 18

squish

Question 19

To partially cook vegetables in boiling water before finishing by another method.

Answer 19

parboil

Question 20

To work and press dough with the hands to develop gluten.

Answer 20

knead

Question 21

To moisten meat with its own juices or a sauce while cooking.

Answer 21

baste

Question 22

To allow food to undergo a process of chemical breakdown by microorganisms.

Answer 22

ferment

Question 23

To apply oil or butter to a pan to prevent sticking.

Answer 23

grease

Question 24

To gently combine egg whites with other ingredients without deflating them.

Answer 24

fold