Cooking methods

Front

What is 'mise en place'?

Back

A French culinary term meaning 'everything in its place', referring to the gathering and preparation of all ingredients, tools, and equipment before cooking.

Front

What does it mean when gentle bubbles are rising to the surface of a liquid?

Back

This cooking method is known as 'simmering', which is a gentle cooking technique that occurs just below boiling point.

Front

What is the cooking method that involves a small amount of fat over high heat using a wok?

Back

This method is called 'stir-frying', which is a quick cooking technique that involves constant stirring.

Front

What does the term 'sautéing' mean in cooking?

Back

Sautéing means to 'jump in the pan', referring to cooking food quickly in a small amount of fat over high heat.

Front

What is the correct order for setting up a standard breading station?

Back

The order is: Flour, Eggs, Breadcrumb.

Front

What is the difference between boiling and poaching?

Back

Boiling involves cooking food in water at 100°C (212°F), while poaching cooks food gently in water or broth at a lower temperature, typically between 70-80°C (158-176°F).

Front

What is the purpose of 'blanching' in cooking?

Back

Blanching is a technique where food is briefly cooked in boiling water and then quickly cooled in ice water to preserve color, texture, and nutrients.

Front

What does 'braising' involve?

Back

Braising is a cooking method that combines both dry and wet heat, typically involving searing meat and then cooking it slowly in a small amount of liquid.

Front

What is 'deglazing'?

Back

Deglazing is the process of adding liquid to a hot pan to loosen and dissolve food particles stuck to the bottom, enhancing the flavor of sauces.

Front

What is the purpose of 'resting' meat after cooking?

Back

Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.