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How to Cook

written by: steffiebuzz
 
Today, due to the availability of the Internet, millions of recipes are just a click away. But let's see how well you know the cooking terms.

Question 1:


This term refers to a technique of food preparation, whereby food is cut into long, thin, matchstick-sized strips.
Dicing
Botox
Frenching
Julienning

Question 2:


This cooking term refers to the process of gently simmering food in liquid, generally water, stock or wine.
Blanching
Stewing
Poaching
Steaming

Question 3:


In cooking, "pinch" means a very small amount of an ingredient, typically salt, sugar or spice.
True
False

Question 4:


This mixture of wheat flour and fat, cooked by stirring over heat, is the basis of Sauce béchamel, Sauce velouté, and Sauce Espagnole.
Roux
Gravy-starter
Petit
Veau

Question 5:


Reducing is the process where food volume is reduced in half, by using half the measurements for a given recipe.
False
True

Question 6:


This is a cooking technique, generally done in a wok, but also possible in a frying pan; the food is tossed about in a hot pan with very little oil, in a process not unlike sauteing.
Browning
Poaching
Frying
Stir-fry

Question 7:


Plunging a food product into boiling water for a few minutes then in a cold water bath, to halt the cooking process, is known as what?
Marinating
Poaching
Canning
Blanching

Question 8:


The cooking technique, whereby meats or vegetables are soaked in a flavoring liquid, such as soy sauce, wine, oil, or vinegar, is known as what?
Stuffing
Marinating
Drenching
Dressing

Question 9:


Meats or fish, generally sliced thin, that are rolled about in flour in preparation for frying or sauteing is known as "dredging in flour".
True
False

Question 10:


Deglazing a pan is the process of covering a cast iron pan in cooking oil and placing it in the oven. The pan will come out black.
True
False

 


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