Do You Have Basic Idea About Cooking Vocabulary? Trivia Quiz

Frying is the process of cooking food in hot fat. It involves immersing the food in oil or fat at a high temperature, which results in a crispy and browned exterior. This method is commonly used for cooking various foods such as vegetables, meat, and seafood. Blanching, deglazing, and poaching are different cooking techniques that do not involve cooking in hot fat.

"Mise en place" is a French culinary term that refers to the practice of organizing and preparing all necessary ingredients and equipment before starting to cook. It literally means "putting in place" and emphasizes the importance of being well-prepared and organized in the kitchen. This term encompasses the idea of having everything in its proper place and ready to use, which is essential for efficient and successful cooking.

Stock is a clear, thin liquid flavored by meat, poultry, and fish and their bones. It is commonly used as a base for soups, sauces, and other dishes. It is made by simmering the ingredients in water for an extended period of time, allowing the flavors to infuse into the liquid. The resulting stock is rich in flavor and can be used to enhance the taste of various dishes.

Julienne is the correct answer because it means to cut food into thin, matchstick-like strips. This technique is commonly used in cooking for vegetables, such as carrots or bell peppers, to create uniform pieces that cook quickly and evenly. It is a precise and delicate cut that adds visual appeal and texture to dishes.

Boiling is the process of cooking food in water or liquid that is rapidly bubbling at around 212°F (100°C). This high temperature causes the liquid to reach its boiling point, creating bubbles and releasing steam. Boiling is commonly used to cook pasta, vegetables, and other ingredients that require a quick and thorough cooking process. It helps to soften the food and kill any harmful bacteria present. Therefore, the correct answer is "Boil".

Deglazing is the process of adding liquid to a pan to dissolve the cooked particles of food that are stuck to the bottom. This technique is commonly used in cooking to create flavorful sauces or gravies. By adding liquid, such as wine, broth, or vinegar, and then scraping the bottom of the pan with a spoon, the cooked particles are loosened and incorporated into the liquid, enhancing the overall flavor of the dish. Therefore, deglazing is the correct answer as it accurately describes the process of swirling a liquid in a pan to dissolve cooked food particles.

Saute is the correct answer because it involves cooking food quickly in a small amount of fat. This cooking method requires high heat and constant stirring or tossing of the ingredients in a skillet or pan. It is commonly used to cook vegetables, meat, or seafood, resulting in a flavorful and slightly caramelized exterior. Sauteing allows for the food to cook quickly while maintaining its texture and preserving its natural flavors.

Roasting is a cooking method that involves cooking meat, poultry, or vegetables in an oven or over an open flame. It is similar to baking, but it is specifically used for meats. Roasting typically involves higher temperatures and longer cooking times compared to baking, resulting in a browned and flavorful exterior while keeping the interior moist and tender. Unlike broiling, which uses direct heat from above, roasting utilizes indirect heat, allowing the meat to cook evenly. Blanching, on the other hand, is a technique used to briefly cook vegetables or fruits in boiling water and then immediately transferring them to ice water to halt the cooking process.

Reduce is the correct answer because it means to cook by simmering or boiling until the quantity of liquid is decreased. This cooking method is often done to concentrate the flavors of the dish. By reducing the liquid, the flavors become more intense and the sauce or broth thickens. This technique is commonly used in recipes for sauces, soups, and stews to enhance the taste and consistency of the dish.

Blanching refers to the process of partially and quickly cooking an item, often in boiling water, and then cooling it rapidly. This technique is commonly used to soften or partially cook vegetables, fruits, or nuts before using them in recipes. Blanching helps to preserve the color, texture, and nutritional value of the food while also making it easier to peel or remove the skin. It is different from boiling as blanching involves a shorter cooking time and rapid cooling to stop the cooking process. Broiling, simmering, and boiling are not the correct answers as they do not involve the same process as blanching.

China Cap is a type of strainer used in cooking. It is a conical-shaped sieve with small holes that allows liquid to pass through while straining out solids. The term "China Cap" is derived from the cap-like shape of the strainer and its origin from China. It is commonly used in professional kitchens to strain stocks, sauces, and soups, removing any impurities or unwanted particles. The China Cap is a versatile tool that helps to achieve a smoother and more refined texture in culinary preparations.

Broiling means to cook from radiant heat from above. This cooking method involves placing the food on a rack or grill pan and exposing it to direct heat from the top element of the oven. The intense heat quickly cooks the food and creates a browned, crispy exterior while keeping the interior moist and tender. Broiling is commonly used for cooking meats, fish, and vegetables, and it is a great way to achieve a caramelized or charred finish on the food.

Searing is the correct answer because it involves quickly browning the surface of a food at a high temperature. This cooking technique is commonly used to enhance the flavor and appearance of meats by creating a caramelized crust. Searing helps to lock in the juices and create a rich, savory flavor. It is typically done at the beginning of the cooking process and can be done using various methods such as pan-searing or grilling.

Mirepox is a mixture of rough cut or diced vegetables, herbs, and spices that is commonly used for seasoning in cooking. It is often used as a base for soups, stews, and sauces, as it adds flavor and depth to the dish. Mirepox typically consists of onions, carrots, and celery, although variations may include other vegetables such as leeks or garlic. By sautéing or cooking the mirepox, the flavors of the vegetables and herbs are released, enhancing the overall taste of the dish.

Simmer is the correct answer because it refers to cooking food in a liquid that is bubbling gently around 185°F. Boiling refers to cooking in a liquid that is rapidly bubbling and reaching its boiling point. Poaching involves cooking food in a liquid that is just below boiling point. Blanching refers to briefly submerging food in boiling water and then immediately transferring it to cold water. Therefore, simmer is the most appropriate term for cooking in a liquid that is gently bubbling around 185°F.

Braising is the correct answer because it involves cooking food in a small amount of liquid at a low temperature for a long period of time. This method is often used for tough cuts of meat or vegetables to tenderize them and infuse them with flavor. It allows the food to slowly break down and become tender while retaining its moisture. Blanching, broiling, and simmering do not involve cooking food in a small amount of liquid for an extended period of time.

Poaching is a cooking method where food is gently cooked in a small amount of hot liquid, usually just below boiling point. This technique is commonly used for delicate foods such as eggs, fish, or fruits, as it allows them to cook slowly and evenly without losing their shape or becoming tough. Unlike boiling or broiling, poaching ensures that the food remains tender and retains its natural flavors. Therefore, the correct answer for this question is poach.