Cooking Lessons Cooking Vocabulary 5

Question 1

A steak recipe says to let the meat "rest." Why?

Accepted Answer

So the juices redistribute instead of running out when cut

Answer

So the meat cools enough to refrigerate

Answer

So the seasoning can penetrate deeper

Answer

So the fat solidifies for easier slicing

Question 2

What does it mean to "dredge" chicken before frying?

Accepted Answer

Coat it lightly in flour or another dry ingredient

Answer

Soak it in buttermilk overnight

Answer

Pierce it with a fork to tenderize

Answer

Butterfly it to an even thickness

Question 3

Which term describes quickly cooking small pieces of food in a small amount of hot fat while tossing?

Accepted Answer

Sauté

Answer

Braise

Answer

Poach

Answer

Steam

Question 4

What is "zest" in a recipe?

Accepted Answer

The grated colored outer peel of a citrus fruit

Answer

The juice squeezed from a lemon

Answer

The white pith inside an orange peel

Answer

A pinch of hot spice added at the end

Question 5

To "braise" a tough cut of meat, you should:

Accepted Answer

Sear it, then cook it slowly in a covered pot with some liquid

Answer

Grill it quickly over the highest possible heat

Answer

Deep-fry it until the outside is crisp

Answer

Cure it in salt for several days

Question 6

What does "emulsify" mean in cooking?

Accepted Answer

Combine two liquids that normally don't mix, like oil and vinegar

Answer

Whip air into cream until stiff

Answer

Strain lumps out of a sauce

Answer

Thicken a liquid with cornstarch

Question 7

If a recipe calls for a "pinch" of salt, roughly how much is that?

Accepted Answer

The small amount you can hold between thumb and forefinger, about 1/16 teaspoon

Answer

Exactly one teaspoon

Answer

About one tablespoon

Answer

Half of a quarter cup