WorksheetsCulinary Terms and Definitions
Total questions: 18
Worksheet time: 9mins
Which term describes pasta cooked to be firm to the bite?
Emulsify
Deglaze
Braise
Al dente
What does braising primarily involve?
Boiling rapidly without a lid
Searing then slow cooking in liquid
Baking with dry heat in oven
Deep-frying in very hot oil
Which action is done to dissolve browned bits in a hot pan by adding liquid?
Fold
Reduce
Steam
Deglaze
Which term means combining liquids that normally separate into a stable mixture?
Emulsify
Mince
Sauté
Grate
Sautéing is best described as:
Cooking food in liquid just below boiling point
Cooking food on a rack over simmering water
Cooking slowly in a covered pot with liquid
Cooking quickly in a small amount of hot fat
Zest refers to:
Colorful outer peel of citrus fruit
Very small uniform cubes of food
Thin leafy strips cut from herbs
A golden-brown sugar crust
Which pair of techniques is most appropriate to make a smooth vinaigrette?
Deglaze a pan with citrus juice
Fold to trap air in the dressing
Sauté aromatics in deep fat
Whisk to emulsify oil and vinegar
A recipe asks you to cook beef until browned, add broth, then cover and cook low and slow. Which technique matches this plan?
Braise
Steam
Mince
Grate
Which technique would you use to remove flavorful pan fond after searing chicken?
Steam with gentle vapor
Deglaze with stock or wine
Fold with a spatula
Mince with a knife
Select all terms that involve cutting food into small pieces.
Reduce
Grate
Mince
Dice
Which method best preserves the airy texture of a whipped batter when combining with another mixture?
Fold gently to avoid deflating
Sauté quickly in hot oil
Reduce rapidly to thicken
Beat vigorously to add heat
You want pasta with a firm bite. Which cooking checkpoint helps achieve this?
Bake briefly at high heat
Steam over boiling water
Simmer covered until tender
Stop boiling slightly early
Which actions would thicken and concentrate a sauce by evaporation?
Reduce by simmering or boiling
Deglaze with cold water
Emulsify with egg yolk
Steam in a covered pot
To cook vegetables just below boiling with small surface bubbles, use which method?
Grate
Bake
Sauté
Simmer
Which process uses steam or a rack over boiling water in a covered pot?
Dice
Steam
Braise
Reduce
Which term means shredding food into tiny pieces by rubbing against a tool?
Steam
Sauté
Fold
Grate
Choose the technique that cuts food into extremely small pieces, smaller than a dice.
Deglaze
Mince
Emulsify
Bake
Which combination correctly matches method to description?
Zest: remove citrus outer peel
Braise: slow cook after searing
Simmer: just below boiling point
Sauté: quick cooking in small fat
