Cooking Lessons Cooking Vocabulary 3

Question 1

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

Accepted Answer

Cook them gently until soft without browning

Answer

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

Question 2

What is "mise en place"?

Accepted Answer

Having all ingredients prepped and organized before cooking

Answer

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:

Accepted Answer

Spoon pan juices or fat over it while it cooks

Answer

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"?

Accepted Answer

It has thickened to the proper nappe consistency

Answer

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"?

Accepted Answer

Confit

Answer

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

Cooking Lessons Practice Test