It's All Relative
Deglazing
What is simply the act of adding liquid to a hot pan, which allows all of the caramelized bits stuck to the bottom to release?
Moist Heat Cooking Techniques
What is a Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote?
Stewing
What is a combination cooking method that uses small, uniform pieces of meat that are totally immersed in liquid and slowly simmered?
Dice
What is to cut the food into small dice sized pieces?
Caramelizing
What is is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color?
Blanch
What is The process of briefly cooking food in boiling water or steam and then immersing the food in ice cold water?
Steaming
What is a moist-heat method of cooking that works by boiling water which vaporizes into steam; it is the steam that carries heat to the food, cooking it?
Dredge
What is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking?
Battonet
What is a cutting technique that means “little stick”?
Cut-In
What is distributing a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces
Kneading
What is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product?
Stir-fry
What is to cook quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat?
Par-Boil
What is to boil (a piece of food) for a short time often before cooking it fully in another way?
Chiffonade
What is a French cooking technique used to finely cut herbs or leafy green vegetables?
Fold In
What is combining a light ingredient or mixture with a much heavier mixture while retaining as much air as possible?
Mise En Place
What is when a professional chef prepares a dish for service, they gather all the tools and ingredients needed to finish it, without moving from the station they are in?
Sauté
what is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat?
Poach
What is a cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine?
Julienne
What is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks?
Cream
What is the process of blending butter and sugar together for the purpose of smoothing the mixture before adding other ingredients to make cake batters, cookie doughs, and bread doughs?
Roux
What is flour and fat cooked together and used to thicken sauces?
Dry Heat Cooking Techniques
What are? Grilling, Broiling, Baking, Roasting, Sautéing, and Searing.
Combination Cooking Technique
What is a cooking method that involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods?
Mincing
What is a food preparation technique in which food ingredients are finely divided into uniform pieces?
Breading
What is a dry grain-derived food coating for a piece of food made from bread crumbs or a breading mixture with seasonings?