Culinary II Vocabulary Dictionary

What is the meaning of the culinary term 'al dente'?

• Cooked to be firm to the bite

• Overcooked

• Undercooked

• Raw

Tags

CCSS.L.5.4B

CCSS.L.6.1E

Which of the following is a synonym for 'sauté'?

• Boil

• Fry

• Steam

• Bake

Tags

CCSS.L.11-12.4A

CCSS.L.7.4A

CCSS.L.7.5B

CCSS.L.8.4A

CCSS.L.9-10.4A

What does the term 'mise en place' refer to in cooking?

• A type of sauce

• A cooking technique

• Preparation and organization of ingredients

• A type of dish

Tags

CCSS.L.5.4B

CCSS.L.6.1E

Which word best describes the texture of a 'creamy' soup?

• Chunky

• Smooth

• Spicy

• Bitter

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.RL.1.4

What is the primary ingredient in a 'roux'?

• Sugar

• Flour

• Salt

• Vinegar

In culinary terms, what does 'julienne' mean?

• To chop into large pieces

• To cut into thin strips

• To blend into a paste

• To boil until soft

Tags

CCSS.L.5.4B

CCSS.L.6.1E

What is the culinary definition of 'blanching'?

• Cooking in dry heat

• Cooking in a small amount of fat

• Boiling briefly and then plunging into ice water

• Cooking slowly in liquid

Tags

CCSS.RI.9-10.4

CCSS.RI.9-10.4

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

Which of the following is a cooking method that uses dry heat?

• Boiling

• Steaming

• Roasting

• Poaching

What does the term 'deglaze' mean in cooking?

• To remove the glaze from a dish

• To add a glaze to a dish

• To dissolve the browned bits in a pan with liquid

• To cook with a glaze

Which of the following is NOT a type of pasta?

• Fettuccine

• Baguette

• Penne

• Linguine