Cooking

Question 2

What is the proper way to hold a chef’s knife?

Answer 2

Pinch the blade near the handle with thumb and index finger, wrap other fingers around the handle

Question 3

What does “mise en place” help with?

Answer 3

Organization, efficiency, and preparation before cooking

Question 4

What is the purpose of tasting as you cook?

Answer 4

To adjust seasoning and ensure balance of flavors

Question 5

What are aromatics?

Answer 5

Ingredients like onions, garlic, and herbs that add fragrance and flavor

Question 6

What is the purpose of salt in cooking?

Answer 6

Enhances and balances natural flavors in food

Question 7

Why do chefs use unsalted butter?

Answer 7

Allows better control over seasoning

Question 8

What is the difference between heavy cream and half-and-half?

Answer 8

Heavy cream has more fat (36%+); half-and-half is lighter (10-18%)

Question 9

What is a rolling boil?

Answer 9

A vigorous boil where bubbles continuously rise and break the surface

Question 10

What is the difference between dice and mince?

Answer 10

Dice is small uniform cubes; mince is very finely chopped

Question 11

What is parboiling?

Answer 11

Partially boiling food to finish cooking later or in another method

Question 12

What is the difference between dry and moist heat cooking methods?

Answer 12

Dry uses air or fat; moist uses water or steam

Question 13

What is searing?

Answer 13

Browning the surface of food quickly over high heat to enhance flavor

Question 14

Why rest meat after cooking?

Answer 14

To allow juices to redistribute and stay inside the meat

Question 15

What is flash freezing?

Answer 15

Quick freezing at very low temperatures to preserve food quality

Question 16

What are the main components of a vinaigrette?

Answer 16

Oil, acid (like vinegar), and seasonings

Question 17

What is a compound butter?

Answer 17

Butter mixed with herbs, spices, or other ingredients

Question 18

What is the difference between a sauté pan and a skillet?

Answer 18

Sauté pan has straight sides; skillet has sloped sides

Question 19

What is a double boiler?

Answer 19

A pot set over simmering water to gently heat or melt ingredients

Question 20

Why is it important to preheat an oven?

Answer 20

Ensures even cooking from the start

Question 21

What is zest?

Answer 21

Outer colored skin of citrus fruit, used for flavor

Question 22

What is a food processor used for?

Answer 22

Chopping, mixing, puréeing, and slicing food quickly

Question 23

What is the “windowpane test”?

Answer 23

Stretching dough to see if gluten is developed enough to hold without tearing

Question 24

What does “folding” mean in baking?

Answer 24

Gently combining ingredients without deflating air

Question 25

What is a bain-marie?

Answer 25

A water bath used to gently cook or keep food warm

Question 26

What is tempering chocolate?

Answer 26

Heating and cooling chocolate to stabilize it for shiny finish and snap

Question 27

What is the difference between coarse and fine salt?

Answer 27

Coarse salt has larger grains; fine salt dissolves faster and is used in baking

Question 28

What does “refreshing” vegetables mean?

Answer 28

Plunging blanched veggies in ice water to stop cooking and preserve color

Question 29

What is larding?

Answer 29

Inserting fat into lean meat to keep it moist during cooking

Question 30

What is trussing?

Answer 30

Tying poultry to keep it compact and cook evenly

Question 31

What does “au jus” mean?

Answer 31

Served with its natural juices, typically meat

Question 32

What is en papillote?

Answer 32

Cooking food wrapped in parchment paper to steam in its own moisture

Question 33

What is “mise en place” translated literally?

Answer 33

“Put in place”

Question 34

What is the ideal internal temperature for medium-rare steak?

Answer 34

130–135°F (54–57°C)

Question 35

What is degreasing a sauce?

Answer 35

Removing fat from the surface of a sauce or stock

Question 36

What is a glaze?

Answer 36

A shiny coating applied to food, often sweet or savory

Question 37

What does it mean to “reduce by half”?

Answer 37

Cook until the volume of liquid is decreased by 50%

Question 38

What is the difference between a ladle and a slotted spoon?

Answer 38

Ladle is used for liquids; slotted spoon lets liquid drain away

Question 39

What is the proper way to measure flour?

Answer 39

Spoon it into a dry measuring cup and level it off

Question 40

What does “cream the butter and sugar” mean?

Answer 40

Mix until light and fluffy to incorporate air

Question 41

What is a leavening agent?

Answer 41

A substance that causes dough to rise (e.g., yeast, baking powder)

Question 42

What is the difference between active dry yeast and instant yeast?

Answer 42

Instant yeast is finer and doesn't need to be dissolved in water

Question 43

What does “cutting in” mean in baking?

Answer 43

Combining fat into flour until it resembles coarse crumbs

Question 44

What is a rolling pin used for?

Answer 44

Rolling out dough evenly

Question 45

What is a bench scraper?

Answer 45

A flat tool used for scraping surfaces and portioning dough

Question 46

What does it mean to score bread?

Answer 46

Make slashes on top to control where it expands while baking

Question 47

What are the three parts of a grain kernel?

Answer 47

Bran, germ, and endosperm

Question 48

What is al forno?

Answer 48

Italian term for baked in the oven

Question 49

What does “a la carte” mean?

Answer 49

Ordering individual dishes rather than a fixed menu