Cooking Knowledge Flashcards
7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Cooking Knowledge flashcards as text
What is the main purpose of resting meat after roasting or grilling?
Answer: To allow juices to redistribute throughout the meat
Resting lets the juices redistribute so they stay in the meat instead of running out when sliced.
Which technique involves cooking food slowly in fat at a low temperature, such as duck legs in duck fat?
Answer: Confit
Confit is the French method of slowly cooking and preserving food submerged in fat.
Why should you avoid overcrowding a pan when sautéing vegetables?
Answer: The food steams instead of browning
Overcrowding traps steam and drops the pan temperature, preventing proper browning.
What does it mean to 'deglaze' a pan?
Answer: Add liquid to dissolve the browned bits stuck to the pan
Deglazing uses liquid like wine or stock to lift the flavorful fond from the pan for sauces.
Which of these fats has the highest smoke point, making it best for high-heat frying?
Answer: Refined avocado oil
Refined avocado oil smokes at around 520°F, far above butter or extra virgin olive oil.
In baking, what is the primary role of gluten?
Answer: Providing structure and elasticity to dough
Gluten forms an elastic network that traps gas and gives baked goods their structure.
What is the safest way to thaw a frozen chicken?
Answer: In the refrigerator
Refrigerator thawing keeps the chicken below 40°F, outside the bacterial danger zone.