Cooking

Question 2

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Question 3

What is mise en place?

Answer 3

Everything in its place; prepping ingredients before cooking

Question 4

What is the Maillard reaction?

Answer 4

Browning of food that adds flavor through chemical reaction

Question 5

What is a roux?

Answer 5

A mixture of flour and fat used to thicken sauces

Question 6

What are the five mother sauces?

Answer 6

Béchamel, Velouté, Espagnole, Tomato, Hollandaise

Question 7

What does “al dente” mean?

Answer 7

Pasta cooked firm to the bite

Question 8

What is blanching?

Answer 8

Briefly boiling food, then shocking it in ice water

Question 9

What is a stock?

Answer 9

A flavored liquid made by simmering bones, vegetables, and aromatics

Question 10

What is the difference between stock and broth?

Answer 10

Stock is made from bones; broth is made from meat or vegetables

Question 11

What is sautéing?

Answer 11

Cooking quickly in a small amount of oil over high heat

Question 12

What is braising?

Answer 12

Slow cooking food in liquid after browning it

Question 13

What is poaching?

Answer 13

Cooking food gently in simmering (not boiling) liquid

Question 14

What is steaming?

Answer 14

Cooking food using vapor from boiling water

Question 15

What temperature should chicken be cooked to?

Answer 15

165°F (74°C)

Question 16

What temperature should ground beef be cooked to?

Answer 16

160°F (71°C)

Question 17

What is cross-contamination?

Answer 17

Transfer of bacteria from one food or surface to another

Question 18

What is a julienne cut?

Answer 18

Thin, matchstick-sized strips

Question 19

What is a brunoise cut?

Answer 19

Tiny cubes, about 1/8 inch

Question 20

What is a chiffonade?

Answer 20

Thin ribbons of herbs or leafy greens

Question 21

What is the purpose of kneading dough?

Answer 21

To develop gluten structure

Question 22

What is proofing in baking?

Answer 22

Allowing yeast dough to rise before baking

Question 23

What does yeast do in baking?

Answer 23

Causes dough to rise by producing carbon dioxide

Question 24

What is the difference between baking soda and baking powder?

Answer 24

Soda needs acid to activate; powder contains acid already

Question 25

What is a béchamel sauce?

Answer 25

A white sauce made from milk and roux

Question 26

What is hollandaise sauce made of?

Answer 26

Egg yolks, butter, and lemon juice

Question 27

What is emulsification?

Answer 27

Mixing two liquids that normally don’t combine, like oil and water

Question 28

What does “deglaze” mean?

Answer 28

Adding liquid to a hot pan to release food stuck to the bottom

Question 29

What is sous vide?

Answer 29

Cooking food in a vacuum-sealed bag in a water bath at a precise temp

Question 30

What is the smoke point of oil?

Answer 30

The temperature at which oil starts to burn and smoke

Question 31

What is a bouquet garni?

Answer 31

A bundle of herbs used to flavor soups or stews

Question 32

What does it mean to "caramelize" onions?

Answer 32

Cook slowly until soft and browned, releasing natural sugars

Question 33

What is the difference between grilling and broiling?

Answer 33

Grilling heats from below; broiling heats from above

Question 34

What is a mirepoix?

Answer 34

A mix of onions, carrots, and celery used as flavor base

Question 35

What is clarified butter?

Answer 35

Butter with milk solids and water removed

Question 36

What is the difference between wet and dry measuring cups?

Answer 36

Wet cups have space above the top; dry are meant to be leveled off

Question 37

What is the purpose of resting meat after cooking?

Answer 37

To let juices redistribute before slicing

Question 38

What does “to the bone” mean in meat cooking?

Answer 38

Cooking meat until the internal temp reaches the bone

Question 39

What does “rendering fat” mean?

Answer 39

Melting fat from meat or skin to cook or collect it

Question 40

What is a reduction?

Answer 40

Cooking liquid to concentrate flavors by evaporating water

Question 41

What is a consommé?

Answer 41

A clear soup made by clarifying broth

Question 42

What is a slurry?

Answer 42

Mixture of starch and liquid used to thicken sauces

Question 43

What is a mandoline used for?

Answer 43

Making uniform, thin slices of vegetables or fruits

Question 44

What is tempering in cooking?

Answer 44

Slowly raising the temperature of one ingredient by adding hot liquid

Question 45

What does “season to taste” mean?

Answer 45

Add salt and spices until flavor is balanced

Question 46

What is the purpose of a resting rack?

Answer 46

Allows air circulation under baked goods or roasted meats

Question 47

What does “knife steel” do?

Answer 47

Realigns the edge of a knife, not sharpen it

Question 48

What is a paring knife used for?

Answer 48

Small knife for peeling or detailed work

Question 49

What is a serrated knife best used for?

Answer 49

Slicing bread or foods with tough skins and soft interiors

Question 50

What is the difference between simmering and boiling?

Answer 50

Simmering is gentle (185–205°F); boiling is vigorous (212°F)