Cooking Terms

Question 1

Puree

Answer 1

To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.

Question 2

Scald

Answer 2

To bring to a temperature just below the boiling point.

Question 3

Chop

Answer 3

To roughly cut solids into pieces with a sharp knife.

Question 4

Fold

Answer 4

To incorporate a delicate substance into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.

Question 5

Garnish

Answer 5

To decorate a dish to enhance its appearance and/or to provide flavour.

Question 6

Whip

Answer 6

To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.

Question 7

Stir

Answer 7

To mix ingredients with a circular motion until well blended or of uniform consistency.

Question 8

Saute

Answer 8

To cook and/or brown food in a small amount of hot fat.

Question 9

Pare

Answer 9

To remove the outermost skin of a fruit or vegetable.

Question 10

Dice

Answer 10

To cut food in small cubes of uniform size and shape.

Question 11

Julienne

Answer 11

To cut into thin, match-like strips.

Question 12

Mince

Answer 12

To cut or chop food into extremely small pieces.

Question 13

Glaze

Answer 13

To cover with a thin gloss to produce a shiny look.

Question 14

Dredge

Answer 14

To coat with flour or other fine substance.

Question 15

Simmer

Answer 15

To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

Question 16

Cream

Answer 16

To soften a fat, especially butter, by beating it at room temperature.

Question 17

Poach

Answer 17

To cook very gently in hot liquid kept just below the boiling point.

Question 18

Baste

Answer 18

To moisten foods during cooking with pan drippings or special sauce to add flavour and prevent drying.

Question 19

Zest

Answer 19

The outer, coloured part of the peel of citrus fruit.

Question 20

Blanch

Answer 20

To immerse in rapidly boiling water and allow to cook slightly.

Question 21

Broil

Answer 21

To cook on a grill under strong, direct heat.

Question 22

Marinate

Answer 22

To flavour and moisturize by soaking in or brushing with a liquid mixture of seasonings.

Question 23

Grate

Answer 23

To rub on a grater that separates the food in various sizes of bits or shreds.

Question 24

Beat

Answer 24

To mix rapidly in order to make a mixture smooth and light.

Question 25

Sear

Answer 25

To brown very quickly by intense heat.

Question 26

Strain

Answer 26

To separate liquid from solid ingredients using a colander.

Question 27

Slice

Answer 27

Cut into thin broad pieces.

Question 28

Cut-in

Answer 28

To combine dry ingredients and fat using a pastry blender or two knives and a cutting motion.

Question 29

Roux

Answer 29

Fat and flour (or some other starchy substance) used to make a base for a sauce.

Question 30

Bake

Answer 30

To cook by dry heat, usually in the oven.

Question 31

Batter

Answer 31

A mixture containing flour and liquid, thin enough to pour.

Question 32

Boil

Answer 32

To heat a liquid until bubbles break continually on the surface.

Question 33

Sift

Answer 33

To put one or more dry ingredients through a sieve or sifter.

Question 34

Caramelize

Answer 34

To heat sugar in order to turn it brown and give it a special taste.

Question 35

Deglaze

Answer 35

To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted.

Question 36

Steep

Answer 36

To extract color, flavour, or other qualities from a substance by leaving it in water just below the boiling point.

Question 37

Grind

Answer 37

To process solids by hand or mechanically to reduce them to tiny particles.

Question 38

Knead

Answer 38

To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

Question 39

Mix

Answer 39

To combine ingredients usually by stirring.

Question 40

Pickle

Answer 40

To preserve meats, vegetables, and fruits in brine.

Question 41

Reduce

Answer 41

To boil down to reduce the volume.

Question 42

Steam

Answer 42

To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if
necessary.