Kitchen Smarts: Do You Know These Cooking Terms?

Question 1

What Does It Mean To Boil?

Question 1

Simmer Means You Should Cook At What Kind Of Bubble?

Question 1

What Is “Preheat” Asking You To Do?

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Which Action Best Describes “Chop”?

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If A Recipe Says “Dice,” What Should You Do?

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What Does It Mean To “Mince” Garlic?

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Which Tool Action Matches “Whisk”?

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What Does “Bake” Usually Mean?

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“Roast” Most Often Refers To Cooking What Way?

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What Does “Sauté” Mean?

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“Fry” Generally Means What?

Question 1

What Does “Steam” Mean In Cooking?

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What Is A “Garnish”?

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If Pasta Is “Al Dente,” How Is It Cooked?

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What Does It Mean To “Season” Food?

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What Does “Stir-Fry” Describe?

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In A Recipe, What Does “Fold” Mean?

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What Does It Mean To “Slice”?

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What Does “Grate” Mean?

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What Is “Zest” In Cooking?

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What Does It Mean To “Peel” Something?

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What Does It Mean To “Marinate”?

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What Does It Mean To “Drain”?

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What Does “Measure” Mean In A Recipe Context?

Question 1

What Does “Drizzle” Mean?

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What Does “Sprinkle” Mean?

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What Does It Mean To “Mix” Ingredients?

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What Does “Melt” Mean?

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What Does “Brown” Mean When Cooking Meat?

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If A Recipe Says “Let It Rest,” What Should You Do?

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What Does It Mean To “Deglaze” A Pan?

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“Blanch” Usually Means Which Two-Step Process?

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What Does It Mean To “Reduce” A Sauce?

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What Is A “Roux”?

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What Does It Mean To “Emulsify”?

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What Does “Julienne” Describe?

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What Does “Chiffonade” Most Often Used For?

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When A Recipe Says “Temper” Eggs, What Does It Mean?

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What Does It Mean To “Temper” Chocolate?

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What Does “Bain-Marie” Refer To?

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What Does “Poach” Mean?

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What Does “Braise” Mean?

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What Does “Parboil” Mean?

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If A Recipe Says “Score The Skin,” What Should You Do?

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What Does It Mean To “Render” Fat?

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What Does It Mean To “Caramelize” Onions?

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What Is A “Slurry” Used For?

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“Mise En Place” Means What In A Kitchen?

Question 1

What Does It Mean To “Knead” Dough?

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When Yeast Dough “Proofs,” What Is Happening?

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What Does It Mean To “Punch Down” Dough?

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What Is “Crème Fraîche” Closest To?

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What Does “Umami” Describe?

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What Does “Alkaline” Most Often Affect In Baking?

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What Does It Mean To “Toast” Spices?

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What Does “Butterfly” A Chicken Breast Mean?

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What Does “Spatchcock” Mean?

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What Does It Mean To “Truss” Poultry?

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What Does “Baste” Mean?

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What Does “Skim” Mean In Soup Or Stock Making?

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What Does “Clarify Butter” Produce?

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What Does It Mean To “Mount” A Sauce With Butter?

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What Does “Nappe” Mean For A Sauce’s Consistency?

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What Is “Confit” Traditionally?

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What Does “Sous Vide” Mean?

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What Does It Mean To “Macerate” Fruit?

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What Does It Mean To “Leaven” Something?

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What Is “Proofing” Yeast Itself Checking For?

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What Does “Hydrate” Mean In Dough Or Batter?

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What Is A “Bouquet Garni”?

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What Does “Cure” Mean With Food?

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What Does “Brine” Typically Mean?

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What Does It Mean To “Shock” Vegetables?

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What Does It Mean To “Dress” A Salad?

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What Is “Cross-Contamination” In Kitchen Safety?

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What Does “Al Dente” Literally Help Prevent In Pasta?

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What Does “Sear” Mean?

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What Does “Crimp” Mean In Baking?

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What Does “Docking” Dough Mean?

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What Does It Mean To “Blind Bake”?

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What Does “Hydrocolloid” Most Often Do In Modern Cooking?

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What Does “Xanthan Gum” Commonly Help With?

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What Is A “Liaison” In Classic Sauce-Making?

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What Does It Mean To “Congeal”?

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What Does “Beurre Blanc” Refer To?

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What Does “Pan-Fry” Most Accurately Mean?

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What Does “Broil” Mean In An Oven?

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What Does It Mean To “Refresh” Herbs In Ice Water?

Question 1

What Does “Bloom” Mean With Spices In Oil?

Question 1

What Does “Carryover Cooking” Refer To?

1

Heat A Liquid Until It Bubbles Vigorously

2

Warm A Liquid Gently Without Bubbling

3

Cook Food In A Sealed Bag

4

Cook Food Only With Hot Air

Boiling means heating a liquid to rapid bubbling, cooking foods quickly at about 100°C.

1

Gentle, Small Bubbles Just Below A Boil

2

Only Steam With No Liquid

3

Violent, Rolling Bubbles

4

No Bubbles At All

Simmering uses gentle bubbles below boiling, ideal for soups, sauces, and tender braises.

1

Warm The Oven Before Putting Food In

2

Add Water To The Oven

3

Turn Off The Oven Early

4

Bake Without Turning Heat On

Preheating ensures the oven reaches the target temperature so baking times and results stay accurate.

1

Cut Into Long Matchsticks

2

Cut Into Perfect Cubes

3

Cut Into Rough, Irregular Pieces

4

Smash Into A Paste

Chopping creates rough pieces of varying size, often used for onions, herbs, or vegetables.

1

Cut Food Into Thin Ribbons

2

Tear Food By Hand

3

Cut Food Into Small, Even Cubes

4

Cook Food In Water

Dicing means cutting into uniform cubes so pieces cook evenly and look consistent.

1

Leave It Whole

2

Slice It Into Thick Coins

3

Chop It Into Very Tiny Pieces

4

Cook It In Butter Only

Mincing produces very fine pieces, helping garlic flavor spread quickly through a dish.

1

Fold Ingredients Very Gently

2

Cut Ingredients With Scissors

3

Beat Ingredients Rapidly To Combine And Add Air

4

Crush Ingredients With A Spoon

Whisking rapidly mixes and aerates, useful for eggs, cream, and smooth batters or sauces.

1

Cook Over Open Flame Only

2

Cook With Dry Heat In An Oven

3

Cook In Boiling Water

4

Cook By Smoking Only

Baking uses dry, circulating oven heat to cook breads, casseroles, cookies, and many desserts.

1

Cook Submerged In Water

2

Cook Only In A Microwave

3

Cook With Dry Heat, Often Uncovered, To Brown And Develop Flavor

4

Cook Only With Steam

Roasting uses dry heat to brown surfaces, intensify flavors, and create crisp, caramelized edges.

1

Cook Slowly In A Lot Of Water

2

Cook Quickly In A Small Amount Of Hot Fat

3

Cook With Smoke For Hours

4

Cook Frozen Food Without Heat

Sautéing cooks food fast in hot oil or butter, promoting browning and keeping textures lively.

1

Cook Food In Hot Oil Or Fat

2

Cook Food In Cold Water

3

Cook Food Wrapped In Foil Only

4

Cook Food Without Any Heat

Frying cooks food in hot fat, creating crisp exteriors and fast, even cooking.

1

Cook Using Hot Vapor From Boiling Water

2

Cook By Direct Flame Contact

3

Cook In Sugar Syrup

4

Cook In Ice Water

Steaming cooks with moist heat from vapor, keeping foods tender while preserving color and nutrients.

1

A Decorative Or Flavor-Boosting Topping Added At The End

2

A Type Of Measuring Cup

3

A Cooking Oil Used For Frying

4

A Method Of Slow Cooking Meat

Garnishes add visual appeal and fresh flavor, like herbs, lemon zest, or crunchy toppings.

1

Tender But Still Firm To The Bite

2

Fried Until Crisp

3

Very Soft And Mushy

4

Completely Raw In The Center

Al dente pasta has a slight firmness, giving better texture and helping sauce cling nicely.

1

Add Salt, Pepper, And Other Flavorings

2

Remove All Spices Completely

3

Add Only Sugar

4

Refrigerate Food Overnight

Seasoning boosts flavor, often with salt and pepper first, plus herbs or spices as needed.

1

Freeze Food Immediately

2

Bake A Whole Dish Slowly

3

Boil Food Without Stirring

4

Cook Small Pieces Quickly While Stirring Over High Heat

Stir-frying uses high heat and constant movement so food cooks fast and stays crisp-tender.

1

Boil Until Thick

2

Chop With A Knife

3

Beat Vigorously Until Smooth

4

Gently Mix To Keep Air In The Mixture

Folding combines mixtures gently, preserving air in whipped egg whites or cream for light texture.

1

Shred Into Threads

2

Cut Into Thin, Flat Pieces

3

Mash Into A Smooth Paste

4

Cut Into Tiny Cubes

Slicing makes flat pieces of controlled thickness, helping foods cook evenly and look tidy.

1

Boil Food Briefly

2

Shred Food Into Small Pieces Using A Grater

3

Fry Food Deeply

4

Chop Food Coarsely

Grating breaks food into fine shreds, perfect for cheese, zest, garlic, or firm vegetables.

1

The Colored Outer Peel Of Citrus, Finely Shaved

2

The White Pith Under Citrus Skin

3

The Seeds Inside Citrus Fruit

4

The Juice Inside Citrus Fruit

Zest is the aromatic outer citrus peel, adding bright flavor without extra acidity or liquid.

1

Cook Until Browned

2

Add A Crispy Coating

3

Slice Into Cubes

4

Remove The Outer Skin Or Rind

Peeling removes skins like potatoes or apples, improving texture and appearance in many recipes.

1

Soak Food In A Seasoned Liquid Before Cooking

2

Cook Food Without Heat

3

Sprinkle Only Salt At The Table

4

Chill Food Until Frozen Solid

Marinating adds flavor and sometimes tenderness by letting food sit in oil, acid, and seasonings.

1

Bake Without A Pan

2

Whisk In Air

3

Remove Liquid From Food Using A Colander Or Strainer

4

Add Water To A Pot

Draining removes excess liquid from pasta, beans, or washed produce so dishes aren’t watery.

1

Skip All Liquids

2

Add Ingredients Randomly

3

Use Specific Amounts Of Ingredients For Accuracy

4

Cook Without Heat

Measuring keeps ratios consistent, improving reliability in baking and balanced seasoning in cooking.

1

Pour A Thin Stream Of Liquid Over Food

2

Chop Food Into Cubes

3

Toss Food Aggressively

4

Freeze Food Rapidly

Drizzling adds a light coating of oil, glaze, or sauce, enhancing flavor without soaking food.

1

Simmer For Hours

2

Pour A Whole Cup At Once

3

Stir Until Smooth

4

Scatter Small Bits Evenly Over A Surface

Sprinkling distributes small amounts evenly, like salt, herbs, cheese, or sugar for balanced coverage.

1

Cook Ingredients Without Heat

2

Dry Ingredients Completely

3

Combine Ingredients Until Evenly Distributed

4

Separate Ingredients Into Bowls

Mixing brings ingredients together evenly, forming batters, doughs, or salads with consistent flavor and texture.

1

Steam Food Without Water

2

Chop Food Into Pieces

3

Freeze A Liquid Into Ice

4

Turn A Solid Into A Liquid Using Heat

Melting transforms solids like butter or chocolate into liquid, making them easier to blend into recipes.

1

Cook The Surface Until It Turns Deep Golden Or Darker

2

Freeze Until Solid

3

Boil Until Gray

4

Soak In Water Overnight

Browning develops rich flavor through surface reactions, creating a savory crust before finishing the cooking.

1

Put It Back In The Freezer Immediately

2

Stir Constantly For Ten Minutes

3

Pause Before Cutting Or Serving So Juices And Heat Redistribute

4

Add Water To Cool It Down

Resting helps juices redistribute in meats and allows baked goods to set, improving texture and slicing.

1

Add Liquid To Loosen Brown Bits For A Sauce

2

Scrape The Pan Dry With Flour

3

Coat The Pan With Sugar Only

4

Boil The Food Without A Pan

Deglazing dissolves flavorful browned bits with wine, stock, or water, forming a quick, tasty sauce.

1

Grill, Then Steam

2

Roast, Then Freeze

3

Briefly Boil, Then Quickly Cool In Cold Water

4

Fry, Then Bake

Blanching briefly cooks and sets color, then cooling stops cooking, keeping vegetables crisp and bright.

1

Strain Out All Seasoning

2

Add Water To Make It Thinner

3

Simmer To Evaporate Water And Thicken Concentrated Flavor

4

Freeze It To Thicken

Reducing evaporates liquid, making sauces thicker and more intense, often improving coating power and taste.

1

A Type Of Knife Cut

2

A Raw Egg Mixture

3

A Sweet Fruit Syrup

4

Cooked Mixture Of Fat And Flour Used To Thicken

Roux thickens sauces and soups; cooking fat and flour together prevents lumps and adds toasty depth.

1

Separate Fat From Liquid Completely

2

Combine Oil And Water-Based Ingredients Into A Stable Mixture

3

Slice Ingredients Into Strips

4

Boil Ingredients Until Dry

Emulsifying creates a smooth blend like mayonnaise or vinaigrette, where tiny droplets stay suspended.

1

Cut Into Perfect Spheres

2

Chop Into Large Chunks

3

Cut Into Thin Matchstick-Like Strips

4

Mash Into A Paste

Julienne cuts create thin strips that cook quickly and look elegant in salads, stir-fries, and garnishes.

1

Peeling Citrus Completely

2

Crushing Spices Into Powder

3

Cutting Meat Into Cubes

4

Slicing Leafy Herbs Or Greens Into Thin Ribbons

Chiffonade makes delicate ribbons from basil or spinach, adding attractive texture and distributing flavor evenly.

1

Slowly Add Hot Liquid To Warm Eggs Without Curdling

2

Freeze Eggs To Firm Them

3

Cook Eggs Directly Over High Heat

4

Beat Eggs Until Stiff Peaks

Tempering prevents scrambled eggs in custards by gradually raising temperature before combining fully with hot mixtures.

1

Heat And Cool Chocolate To Stabilize Crystals For Shine And Snap

2

Add Flour To Chocolate

3

Mix Chocolate With Water Until Thin

4

Freeze Chocolate Immediately

Tempered chocolate sets glossy and crisp, resisting bloom and holding shape better for dipping and decorations.

1

A Rapid Boiling Technique

2

A Hot Water Bath Used For Gentle, Even Heating

3

A Pan Used Only For Frying

4

A Knife Sharpening Method

A bain-marie gently cooks custards or melts chocolate by buffering heat with warm water.

1

Fry In Deep Oil

2

Roast At High Heat

3

Cook Gently In Barely Simmering Liquid

4

Bake Without A Pan

Poaching uses gentle heat, keeping delicate foods like eggs or fish tender and preventing tough textures.

1

Freeze Then Microwave

2

Boil Completely Submerged

3

Brown First, Then Cook Covered With A Small Amount Of Liquid

4

Grill Only Over Flames

Braising combines searing and slow moist cooking, turning tougher cuts tender while building deep, savory flavor.

1

Boil Until Completely Mushy

2

Cook Only With Steam

3

Cook Only In Oil

4

Partially Boil Food To Finish Cooking Later

Parboiling jump-starts cooking, helping potatoes or vegetables cook through faster or crisp better afterward.

1

Freeze It Overnight

2

Remove The Skin Completely

3

Cover It With Flour

4

Make Shallow Cuts On The Surface

Scoring helps fat render, improves seasoning penetration, and reduces curling on foods like duck or sausages.

1

Freeze Fat Into Cubes

2

Slowly Melt Fat Out Of Meat Or Trimmings

3

Stir Fat Into Water Until Clear

4

Whip Fat With Sugar

Rendering melts fat from bacon or trimmings, producing liquid fat and crisp bits for cooking.

1

Boil Quickly Until Pale

2

Cook Slowly Until Deeply Brown And Sweet

3

Freeze Until Crunchy

4

Steam Without Browning

Caramelizing develops sweetness and rich color through slow cooking, transforming onions into a jammy, flavorful base.

1

Mixture Of Flour And Butter For Pastry

2

Mixture Of Oil And Vinegar For Salad

3

Mixture Of Salt And Pepper For Seasoning

4

Mixture Of Starch And Cold Liquid To Thicken Hot Liquids

A slurry, like cornstarch and water, thickens sauces quickly when stirred into simmering liquid.

1

Plating Food With Extra Sauce

2

Having Ingredients Prepped And Organized Before Cooking

3

Cooking Everything In One Pot

4

Washing Dishes After Dinner

Mise en place improves speed and accuracy by prepping, measuring, and arranging ingredients before turning on heat.

1

Boil Dough In Water

2

Work Dough By Folding And Pressing To Develop Gluten

3

Chop Dough Into Cubes

4

Freeze Dough Immediately

Kneading develops gluten structure, making dough elastic and helping breads rise with better chew and shape.

1

It Rests And Rises As Yeast Produces Gas

2

It Browns In The Oven

3

It Gets Frozen Solid

4

It Is Mixed With Sugar Only

Proofing allows yeast activity to inflate dough, improving flavor, texture, and volume before baking.

1

Chill It Until Hard

2

Bake It Immediately Without Shaping

3

Deflate It Gently After Rising To Redistribute Gas

4

Beat It With A Whisk Until Foamy

Punching down releases trapped gas, evens temperature, and prepares dough for shaping and a second rise.

1

A Tangy, Thick Cultured Cream

2

A Sweet Whipped Topping From A Can

3

A Hard Aged Cheese

4

A Thin Clear Broth

Crème fraîche is cultured cream, thicker and less sour than yogurt, and it handles heat without curdling.

1

A Tingling Spicy Sensation

2

A Strong Bitter Taste

3

A Purely Sweet Taste

4

A Savory, Meaty Depth Of Flavor

Umami is the savory taste found in mushrooms, aged cheese, soy sauce, and slow-cooked meats.

1

It Replaces Flour Completely

2

It Prevents Any Browning

3

It Always Makes Things Taste Salty

4

It Can Darken Color And Change Texture When Using Baking Soda

Alkaline conditions from baking soda encourage browning and can alter crumb, so acids are often balanced.

1

Grind Spices Only After Cooking

2

Heat Briefly To Intensify Aroma Before Using

3

Soak Spices In Water Overnight

4

Chill Spices In The Freezer

Toasting spices warms their oils, boosting fragrance and flavor, making dishes taste fresher and more complex.

1

Cook In Butter Only

2

Cut Into Perfect Cubes

3

Remove All Fat Completely

4

Slice Horizontally To Open Like A Book For Even Cooking

Butterflying creates thinner, even thickness so meat cooks faster and more uniformly without drying out.

1

Freeze A Bird Before Cooking

2

Stuff A Bird With Bread

3

Remove The Backbone To Flatten A Bird For Faster Roasting

4

Boil A Bird In Stock

Spatchcocking flattens poultry, helping it roast more evenly with crisp skin and shorter cooking time.

1

Tie With String To Hold Shape While Cooking

2

Coat With Flour For Frying

3

Remove All Bones

4

Cook Only On A Skewer

Trussing keeps legs and wings snug, promoting even cooking and a neater, more evenly browned presentation.

1

Add Flour To Thicken Instantly

2

Chill Food During Cooking

3

Spoon Or Brush Pan Juices Over Food While Cooking

4

Drain All Liquid Away

Basting adds moisture and flavor, helping meats brown evenly and reducing surface drying during roasting.

1

Remove Foam Or Fat From The Surface

2

Stir Constantly Until Thick

3

Add Cream To The Top

4

Boil Without A Lid

Skimming clears impurities and excess fat, improving clarity and taste in broths, stocks, and simmered sauces.

1

Butter Mixed With Flour

2

Butter Mixed With Vinegar

3

Butterfat With Milk Solids And Water Removed

4

A Sweet Butter Frosting

Clarified butter has a higher smoke point, making it great for sautéing without burning milk solids.

1

Whisk In Cold Butter At The End For Shine And Richness

2

Add Butter At The Very Start Only

3

Strain Out All Fat Completely

4

Freeze The Sauce Until Solid

Mounting emulsifies cold butter into a sauce, adding gloss, body, and a silky mouthfeel.

1

Thin Like Water

2

Thick Enough To Coat The Back Of A Spoon

3

Grainy Like Sand

4

Solid Like A Gelatin Cube

Nappe describes a coating thickness, often used for custards and sauces that should cling smoothly.

1

Food Boiled In Water With Salt

2

Food Stirred Into Raw Flour

3

Food Cooked Slowly In Fat At Low Temperature

4

Food Grilled Over Charcoal

Confit gently cooks items like duck in fat, producing tender texture and rich, preserved flavor.

1

Cook By Smoking At High Heat

2

Cook Only In A Microwave

3

Cook Sealed Food In Precisely Controlled Warm Water

4

Cook Directly On A Hot Stone

Sous vide uses temperature control for consistent doneness, then often finishes with a quick sear for browning.

1

Dry Fruit Completely In An Oven

2

Boil Fruit Until Colorless

3

Freeze Fruit Immediately

4

Soften Fruit By Letting It Sit With Sugar

Macerating draws out juices, creating a sweet syrup and tender pieces for desserts, toppings, or fillings.

1

Make It Sour With Vinegar Only

2

Make It Rise By Adding A Gas-Producing Agent

3

Make It Taste Spicy With Chili

4

Make It Crunchy By Freezing

Leavening uses yeast, baking powder, or baking soda to create bubbles, producing lighter texture and volume.

1

Whether Flour Is Fresh

2

Whether The Yeast Is Alive And Foamy In Warm Liquid

3

Whether Salt Has Dissolved

4

Whether A Pan Is Nonstick

Proofing yeast in warm liquid tests activity; bubbles and foam indicate it can raise dough effectively.

1

Remove All Moisture Completely

2

Add Oil Only, No Water

3

Freeze The Mixture Immediately

4

Let Dry Ingredients Absorb Water Before Further Mixing

Hydrating lets flour absorb water, improving gluten development and making mixing easier and more consistent.

1

A Bundle Of Herbs Used To Flavor Soups And Stews

2

A Tray Of Sliced Vegetables

3

A Type Of Measuring Spoon

4

A Sweet Dessert Topping

Bouquet garni infuses broth with herbs like thyme and bay, then removes easily before serving.

1

Cook Quickly In Hot Oil

2

Freeze Until Crunchy

3

Preserve And Flavor Using Salt, Sugar, And Time

4

Boil Until Tender

Curing draws out moisture and adds flavor, used for gravlax, bacon, and many preserved meats or fish.

1

Chill Food On Ice Without Liquid

2

Cook Food In Sugar Syrup

3

Soak Food In Saltwater For Moisture And Seasoning

4

Coat Food With Flour Only

Brining helps meats stay juicy and seasoned by allowing saltwater to penetrate before cooking.

1

Fry Without Oil

2

Roast At Extremely High Heat

3

Plunge Into Ice Water After Cooking To Stop The Heat

4

Add Vinegar At The End

Shocking halts cooking instantly, locking in bright color and crisp texture after blanching or boiling.

1

Chop Everything Into Paste

2

Remove All Greens From The Bowl

3

Add And Toss With Dressing To Coat Evenly

4

Cook The Salad In An Oven

Dressing means coating ingredients with a vinaigrette or creamy sauce so flavor spreads evenly across bites.

1

When Two Sauces Are Mixed Together

2

When Germs Transfer From Raw Foods To Ready-To-Eat Foods

3

When A Pan Gets Too Hot

4

When Food Is Over-Salted

Cross-contamination happens when raw meat juices touch foods or surfaces, raising the risk of foodborne illness.

1

Browning Too Much In The Oven

2

Tasting Too Sweet

3

Overcooking Into A Mushy Texture

4

Freezing Too Hard

Cooking to al dente keeps structure, avoiding mushiness and improving bite, especially when pasta finishes in sauce.

1

Brown The Surface Quickly Over High Heat

2

Steam Until Soft

3

Cook Slowly In Liquid

4

Chill Until Cold

Searing creates a browned crust and savory flavor, often the first step before roasting or braising.

1

Press And Seal Dough Edges With Fingers Or A Fork

2

Whisk Eggs Until Foamy

3

Cut Fruit Into Cubes

4

Melt Butter Completely

Crimping seals pie or pastry edges, preventing leaks and adding a decorative, finished look.

1

Folding Dough Repeatedly

2

Rolling Dough Into Balls

3

Freezing Dough Overnight

4

Pricking With A Fork To Prevent Large Bubbles

Docking vents steam so crusts bake flatter, helpful for tart shells, pizza bases, and some cookies.

1

Bake Only In A Skillet

2

Freeze A Crust Instead Of Baking

3

Prebake A Crust Before Adding Filling

4

Bake A Cake Without Looking

Blind baking sets crust structure early, preventing sogginess in pies and tarts with wet fillings.

1

Thicken Or Gel Liquids Using Ingredients Like Gelatin Or Xanthan

2

Remove Salt From Food

3

Make Foods Spicier

4

Turn Oil Into Water

Hydrocolloids control texture, thickening and stabilizing sauces or gels for smooth, consistent results.

1

Replacing Salt Completely

2

Browning Meat Faster

3

Making Food Taste Smoky

4

Thickening And Stabilizing Without Heat

Xanthan gum thickens quickly and prevents separation, useful in dressings, sauces, and gluten-free baking.

1

A Type Of Roasting Pan

2

A Sugar Syrup Stage

3

A Thickener Made From Egg Yolks And Cream

4

A Knife Cut For Carrots

A liaison enriches and thickens sauces, added gently to avoid curdling while creating a velvety finish.

1

Chop Into Tiny Pieces

2

Set From Liquid Into A More Solid State As It Cools

3

Boil Until Thick

4

Turn Solid Into Liquid With Heat

Congealing happens when fats or gelatin cool and firm up, changing a sauce or stock’s texture.

1

A White Flour Paste

2

An Emulsified Butter Sauce Often Made With Wine And Shallots

3

A Clear Chicken Stock

4

A Sweet Buttercream Frosting

Beurre blanc is a warm butter emulsion, typically built on reduced wine and shallots for tangy richness.

1

Boil In Water Only

2

Deep Fry Fully Submerged

3

Fry In A Shallow Layer Of Oil In A Pan

4

Bake In An Oven Only

Pan-frying uses less oil than deep frying, browning food while keeping it partly exposed to air.

1

Cook By Freezing Then Thawing

2

Cook With Intense Top-Down Radiant Heat

3

Cook By Steaming Only

4

Cook With Low Heat From Below

Broiling blasts food with top heat, quickly browning or charring surfaces, similar to an upside-down grill.

1

Dry Them Completely In The Oven

2

Cook Them Until Soft

3

Soak Briefly To Crisp Them Up

4

Grind Them Into Powder

Refreshing herbs in cold water can perk them up, improving crunch and appearance before serving.

1

Soak Spices In Water Overnight

2

Heat Spices In Fat Briefly To Release Aroma

3

Freeze Spices For Stronger Flavor

4

Bake Spices On A Tray

Blooming spices in oil unlocks fat-soluble flavors, creating deeper aroma before adding other ingredients.

1

Food Only Cooking In A Microwave

2

Food Continuing To Cook From Residual Heat After Removing From Heat

3

Food Becoming Raw Again After Resting

4

Food Cooling Instantly When Plated

Carryover cooking can raise internal temperature slightly, so stopping heat earlier helps prevent overcooked results.

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Sauté, julienne, deglaze—cooking terms can make a simple recipe sound fancy fast. But do you actually know what they mean? Test your kitchen vocabulary with this quiz and see if you’re a confident home chef or still learning the lingo!

About us

At DIYChatRoom, we offer an engaging and interactive way to challenge your knowledge across pop culture, entertainment, history, sports, and more. Our trivia quizzes are crafted to entertain and educate, providing a fun learning experience that's accessible from anywhere. With a diverse selection of topics, you're bound to discover something that sparks your interest.