Cooking Lessons Cooking Vocabulary 3 — Questions and Answers
Question 1: A recipe says to "sweat" the onions. What is the goal?
- Char them quickly over high heat
- Cook them gently until soft without browning (Correct answer)
- Dry them out in a low oven
- Soak them in vinegar to soften
Correct answer: Cook them gently until soft without browning
Sweating cooks vegetables over low heat so they soften and release moisture without taking on color.
Question 2: What is "mise en place"?
- Having all ingredients prepped and organized before cooking (Correct answer)
- A French method of plating desserts
- The order dishes are served in a tasting menu
- A technique for arranging food in a pan
Correct 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.
Question 3: To "baste" a roasting turkey means to:
- Tie its legs together with kitchen twine
- Stuff it with aromatic vegetables
- Score its skin in a diamond pattern
- Spoon pan juices or fat over it while it cooks (Correct answer)
Correct 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.
Question 4: What does it mean when a custard "coats the back of a spoon"?
- It has curdled and must be strained
- It is too thin and needs more cream
- It has thickened to the proper nappe consistency (Correct answer)
- It has cooled completely
Correct 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.
Question 5: Which term describes cooking food slowly in fat at a low temperature, as in duck "confit"?
- Flambé
- Confit (Correct answer)
- Sauté
- Braise
Correct answer: Confit
Confit means cooking and preserving food slowly submerged in its own fat at low temperature.
Question 6: To "temper" eggs when making a sauce means to:
- Beat them until they triple in volume
- Bring them to room temperature before baking
- Separate the yolks from the whites
- Slowly whisk hot liquid into them so they don't scramble (Correct answer)
Correct 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.
Question 7: What is a "bouquet garni"?
- A bundle of herbs tied together and simmered in a dish (Correct answer)
- A garnish of edible flowers on a plate
- A mix of ground spices rubbed on meat
- A basket of assorted breads served before a meal
Correct 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.
Cooking Lessons Cooking Vocabulary 3
A recipe says to "sweat" the onions.
What is the goal?