Culinary Cooking Terms
What does “al dente” mean when cooking pasta?
Firm to the bite.
Who is the Executive Chef (Chef de Cuisine)?
The head chef who oversees the entire kitchen operation.
What kitchen tool is used to remove the outer layer of vegetables like carrots or potatoes?
A peeler.
Why is it important to wear a clean chef coat daily?
To prevent contamination and present a professional appearance.
What should you always do before starting to cook?
Wash your hands and sanitize your workstation. Mise En Place- Read your recipe.
What does it mean to fold an ingredient into a mixture?
To gently combine using a spatula, turning the mixture over without stirring.
What does a Sous Chef do?
Acts as the assistant to the Executive Chef and supervises daily operations.
What is a colander used for?
Draining liquids from pasta, vegetables, or other foods.
What should you do if you have a small cut on your hand before food prep?
Cover it with a waterproof bandage and wear a glove.
What should you never do while handling food?
Eat, drink, chew gum, or touch your face/hair
What is the term for partially cooking food in hot water to prepare it for another cooking method?
in hot water to prepare it for another cooking method?Blanching.
Who is responsible for preparing sauces and soups?
The Saucier.
What is a bench scraper used for?
Lifting, scraping, and cleaning dough or food off a work surface.
Why are closed-toe, non-slip shoes required in the kitchen?
To prevent slips, falls, and injuries from dropped objects.
What’s one “do” when carrying a knife through the kitchen?
Hold it pointed down, close to your side, and say “Behind you, Knife"! when passing others.
What does it mean to sear meat?
To brown the surface quickly at high heat to seal in flavor and juices.
What is the role of the Garde Manger?
Prepares cold dishes like salads, appetizers, and cold platters.
What’s the difference between a saucepan and a stockpot?
saucepan and a stockpot?A saucepan is smaller and used for sauces or small portions; a stockpot is large and used for soups or stocks.
Why should long hair be tied back or covered?
covered?To prevent hair from contaminating food and for safety near flames or equipment.
Why shouldn’t you leave a pan handle sticking out from the stove?
Someone could bump into it and cause burns or spills.
What is the difference between broiling and braising?
Broiling uses direct high heat from above; braising combines searing and slow cooking in liquid.
Who is the Patissier, and what do they specialize in?
The pastry chef, specializing in baked goods, desserts, and pastries.
What is a mandoline slicer used for?
Making precise, uniform slices of fruits and vegetables.
What is the correct handwashing procedure?
Use warm water and soap, scrub for minimum of 10 seconds, rinse, and dry with a single-use towel.
What’s one major “don’t” when using electrical equipment near sinks or wet areas?
Don’t plug in or use electrical equipment near water — risk of electric shock.