Cooking Vocabulary Flashcards

A recipe says to "sweat" the onions. What is the goal?

Answer: Cook them gently until soft without browning

Sweating cooks vegetables over low heat so they soften and release moisture without taking on color.

What is "mise en place"?

Answer: Having all ingredients prepped and organized before cooking

Mise en place is French for "everything in its place," meaning ingredients are measured and prepped before cooking begins.

To "baste" a roasting turkey means to:

Answer: Spoon pan juices or fat over it while it cooks

Basting means repeatedly spooning or brushing pan drippings over food to keep it moist and add flavor.

What does it mean when a custard "coats the back of a spoon"?

Answer: It has thickened to the proper nappe consistency

Coating the back of a spoon (nappe) is the visual test that a custard or sauce has thickened correctly.

Which term describes cooking food slowly in fat at a low temperature, as in duck "confit"?

Answer: Confit

Confit means cooking and preserving food slowly submerged in its own fat at low temperature.

To "temper" eggs when making a sauce means to:

Answer: Slowly whisk hot liquid into them so they don't scramble

Tempering gradually raises the eggs' temperature by whisking in hot liquid slowly, preventing curdling.

What is a "bouquet garni"?

Answer: A bundle of herbs tied together and simmered in a dish

A bouquet garni is a tied bundle of herbs, typically thyme, bay leaf, and parsley, removed before serving.