Culinary Terms

Question 1

Means to the tooth
commonly used for pasta

Answer 1

AL DENTE

Question 2

Means pan dripping or natural juices

Answer 2

AU JUS

Question 3

To smoothen a mixture by briskly whipping or stirring it with a spoon

Answer 3

BEAT

Question 4

Cooked briefly in boiling water or hot fat then plunging it in ice bath
preserves the color, lessen strong flavors and aids in removing the peels of some fruits and vegetables

Answer 4

BLANCHING

Question 5

Moisten food during cooking process using the pan dripping, sauce
prevents food from drying out

Answer 5

BASTING

Question 6

Cut or slice of boneless meat or fish

Answer 6

FILLET

Question 7

alcohol is added to a hot pan to create a burst of flames

Answer 7

FLAMBE

Question 8

It is an item or substance used as a decoration or embellishment
May give added or contrasting flavor

Answer 8

GARNISH

Question 9

A combination of diced carrots, oinions and celery
Used as an aromatic base to flavor saucesm soups and stews

Answer 9

MIREPOIX

Question 10

Process food by mashing, straining, or chopping

Answer 10

PUREE

Question 11

Means to jump in french
Food is cooked usually by tossing the food in the pan

Answer 11

SAUTE

Question 12

To enhance the natural flavor of foods

Answer 12

SEASON

Question 13

A bundle of herbs usually tied together with a string and mainly used to prepare soup, stock, and various stews

Answer 13

BOUQUET GARNI

Question 14

A small cheesecloth sack containing herbs and spices used to add flavor to stocks, soups and sauces.
Bag of spices in french

Answer 14

SACHET D’ EPICES

Question 15

Simmering the meat of beed, chicken or vegetavles

Answer 15

BROTH

Question 16

Flavorful liquid prepared by simmering meat bones, poultry bones, seafood bones and/or vegetables in water with aromatics

Answer 16

STOCK

Question 17

Means to skim/skimming
Remove the impurities from the surface

Answer 17

DEPOUILLAGE

Question 18

Means lifted with butter
Used to finish sauces, thicken them slightly and give them glossy appearance

Answer 18

MONTE AU BEURRE

Question 19

Mixture of two liquids that would ordinarily not mix together, like oil and vinegar

Answer 19

EMULSION

Question 20

The process of mixing two unmixable liquids

Answer 20

EMULSIFICATION

Question 21

Combining two ingredients of radically different temperatures.

Answer 21

TEMPERING

Question 22

Used to concrete basic flavors and adjust textures

Answer 22

REDUCTION

Question 23

Browned bits and caramelized drippings of meat and vegetables

Answer 23

FOND

Question 24

Use liquid such as wine, water, or stock to dissolve food particles and/or caramelized drippings left in a pan

Answer 24

DEGLAZING

Question 25

Literally means burnt onion

Answer 25

OINION BRULE

Question 26

To brown the surface of food in a fat

Answer 26

SEARING

Question 27

Heat retained in cooked foods that allows them to continue cooking even after removal from the cooking medium

Answer 27

CARRYOVER COOKING

Question 28

To cover a naturally lean meat with slabs or strips

Answer 28

BARDING

Question 29

To partially cook an item before storing or finishing

Answer 29

PARCOOK

Question 30

Ingredients, tools and equipment to be used prior to cooking as gathered and prepared.

Answer 30

MIS EN PLACE (EVERYTHING IN ITS PLACE)