Culinary Techniques
What does it mean to "blanch" vegetables?
Briefly boiling them and then cooling them quickly.
What temperature should poultry be cooked to?
165°F.
What is the main ingredient in pesto?
Basil.
What is dry heat cooking?
Cooking with air, like baking.
Who is Auguste Escoffier?
A famous chef known for modern French cooking.
What is "julienne" cutting?
Cutting food into thin, matchstick strips
Name a common foodborne illness.
Salmonella.
Name a common type of flour.
All-purpose flour.
What is sous-vide cooking?
Cooking food in a vacuum-sealed bag in water.
What is "nouvelle cuisine"?
A lighter, more modern style of French cooking.
Why do we temper chocolate?
To make it shiny and prevent it from melting too easily.
What is HACCP?
A system to ensure food safety by identifying hazards.
What is baking soda?
A leavening agent that needs acid to work.
What does braising mean?
Cooking food slowly in a little liquid.
Name a change in cooking in the 20th century
Fast food became popular.
What is the difference between sautéing and frying?
Sautéing uses less oil and cooks food quickly; frying uses more oil and cooks longer
How should raw meat be stored?
On the bottom shelf of the fridge.
Name a common herb used in cooking.
Parsley.
What is slow cooking?
Cooking food at low heat for a long time.
How did the Industrial Revolution affect food?
It made food production faster and cheaper.
What does "mise en place" mean?
Having all ingredients prepared and ready before cooking.
What does FIFO mean?
Use the oldest food first.
What does an emulsifier do?
Helps mix oil and water in sauces.
Why let meat rest after cooking?
To keep it juicy.
How has trade changed cooking?
It brought new ingredients and ideas from different cultures.