DEN: Culinary Terms

What does 'al dente' mean in culinary terms?

• Overcooked

• Firm to the bite

• Soft to the touch

• Soggy

Tags

CCSS.L.6.1E

CCSS.L.5.4B

What does 'mise en place' refer to in the culinary world?

• Setting the table before a meal

• Cleaning up after cooking

• Mixing ingredients while cooking

• Preparation and organization of ingredients and tools before cooking.

What is the primary cooking method used in sous-vide?

• Cooking food over an open flame

• Frying food in hot oil

• Marinating food in spices and herbs

• Vacuum-sealing food and cooking in a water bath at a precise temperature

What is the difference between sautéing and frying in a culinary class?

• Sautéing is cooking food quickly in a small amount of oil over high heat, while frying involves cooking food by submerging it in hot oil.

• Sautéing is done at low heat, while frying is done at high heat.

• Sautéing uses water instead of oil, while frying uses oil.

• Sautéing involves deep-frying food, while frying involves shallow-frying food.

What does the term 'julienne' mean in the context of food preparation?

• Chopping food into cubes

• Cutting food into long thin strips

• Slicing food into thick pieces

• Grating food into fine particles

What does 'au gratin' mean when used in cooking?

• Topped with breadcrumbs, cheese, and butter then browned

• Sprinkled with powdered sugar

• Served with a side of rice

• Covered in chocolate sauce

What is the purpose of using a bain-marie in cooking?

• To gently heat or cook food by placing a container of food in another larger pan of hot water

• To make French pastries

• To grill meat

• To deep-fry food

Define the term 'deglaze' in cooking.

• To bake at a high temperature

• To add sugar to a dish

• To mix ingredients in a blender

• To add liquid to a pan to dissolve browned bits of food stuck to the bottom.

What is the purpose of 'blanching' in culinary techniques?

• To soften vegetables, remove skins, or brighten colors.

• To increase the cooking time

• To add flavor to the food

• To reduce the nutritional value of vegetables

What is the purpose of a 'roux' in cooking?

• To add flavor to a dish

• To create a French dessert

• To season baked goods

• To thicken sauces and soups