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

Resting lets juices redistribute throughout the meat, keeping it moist when sliced.

Question 2

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

Accepted Answer

Coat it lightly in flour or another dry ingredient

Answer

Dredging means dragging food through flour or crumbs for a light, even dry coating before cooking.

Question 3

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

Accepted Answer

Sauté

Answer

Sauté comes from the French for "jump," describing food tossed quickly in a hot, lightly oiled pan.

Question 4

What is "zest" in a recipe?

Accepted Answer

The grated colored outer peel of a citrus fruit

Answer

Zest is the fragrant colored outer layer of citrus peel, grated to add flavor without bitterness.

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

Braising combines an initial sear with long, slow, moist cooking that breaks down tough connective tissue.

Cooking Lessons Practice Test