Culinary Vocabulary Quiz

Which type of knife is primarily used for slicing bread?

• Paring knife

• Serrated knife

• French knife

• Boning knife

What is the term for cooking food quickly in a small amount of oil over high heat?

• Boiling

• Sautéing

• Steaming

• Roasting

What is the primary purpose of a convection oven?

• To grill food

• To circulate hot air for even cooking

• To steam vegetables

• To freeze food

Which technique involves cooking food in water at or just below the boiling point?

• Sautéing

• Poaching

• Grilling

• Broiling

If a recipe calls for creaming butter and sugar, which tool would be most effective?

• Pastry brush

• Stand mixer

• Rolling pin

• Tongs

A chef wants to make a smooth tomato sauce. Which technique should they use to remove seeds and skins?

• Sautéing

• Blanching and peeling

• Grilling

• Roasting

If a recipe requires folding egg whites into a batter, what is the purpose of this technique?

• To add color

• To incorporate air and maintain lightness

• To make the batter thicker

• To add flavor

A chef is preparing a hollandaise sauce. Which method is essential for this sauce?

• Emulsification

• Caramelization

• Reduction

• Searing

A recipe calls for “creaming” butter and sugar. Explain the effect this technique has on the final baked product.

• It makes the product denser

• It incorporates air, resulting in a lighter texture

• It adds moisture only

• It makes the product crispier

Saute

• Technique that cooks food quickly, often uncovered in a very small amount of fat in a pan over high heat

• Where food is cooked by hot air trapped inside an oven. No real difference between the two.

• Similar to sauteing, but in a wok instead of pan. Food is cut into small strips

• Cooking food usually uncovered in a small amount of fat just long enough to color outside of the food