Kitchen Terms & Definitions

Froggy Jumps

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Master essential cooking terms

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LeAnn Brown

United States

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Kitchen Terms & Definitions


Froggy Jumps Kitchen Terms & DefinitionsOnline version Master essential cooking terms by LeAnn Brown 1 What does al dente describe in cooking? a Overcooked softness b Moist, tender texture c Doneness with firm, chewy texture 2 What is bake? a Boil rapidly b Cook with even heat in an oven c Pan-fry on stove 3 Baste involves moistening food with what? a Sugar syrup b Water only c Fat or flavorful liquid 4 Beat means to? a Chop finely b Knead dough c Mix rapidly to combine ingredients 5 Bias refers to cutting at what angle? a Circular arc b Straight down c An angle 6 Blanch and shock involves cooking briefly then? a Adding salt water b Chilling in ice water c Drying in oven 7 Blind bake is to bake crust without what? a Toppings b Butter c Filling 8 Boil occurs at what temperature for water? a 300°F (149°C) b 100°F (38°C) c 212°F (100°C) 9 Bouquet garni is a bundle used to flavors in? a Breads b Stocks, broths, stews, sauces c Desserts 10 Braise is cooking slowly after browning in? a A seasoned liquid b Broth only c Dry heat only 11 Brine is a solution used to? a Color vegetables b Cool spices c Pickle or tenderize 12 Broil uses what type of heat? a Moderate indirect heat b Low simmer c High, direct heat 13 Broth is a flavorful liquid made from? a Oil and vinegar b Vegetables, water, herbs (and sometimes protein) c Only water 14 Brunoise cuts measure? a 1/2 inch cube b 1/8 inch cube c 1/4 inch cube 15 Butterfly cutting means to split item how? a Into rounds b All the way through c Nearly in half, attached at edge 16 Caramelize refers to cooking sugars until? a Stiffened b Liquefied and colored to golden to brown c Vaporized 17 A cheesecloth is used for? a Wrapping bread b Straining and holding aromatics c Filtering solids only 18 Chiffonade yields what kind of pieces? a Large chunks b Ribbony herb/greens c Diced cubes 19 Cream as a technique means to? a Mix with water b Beat fat and sugar to fluffy texture c Boil then cool 20 Cut in method incorporates solid fat into? a Liquids only b Sugar and eggs c Flour and salt for pastry crust 21 Dash equals approximately how much? a 1 teaspoon b 1/8 teaspoon c 1 tablespoon 22 Deglaze is done to? a Lift brown bits from pan with liquid b Cool pan quickly c Dust with flour 23 Dredge means to coat with? a Oil only b Flour, crumbs, or dry mix c Water only 24 Emulsify describes combining liquids that don’t? a Naturally mix (like oil and vinegar) b Separate completely c Boil together 25 Fillet refers to a cut with? a Jointed segments b No bones c With bones 26 Fluff rice or grains using a fork to? a Sit undisturbed b Mash into paste c Separate grains 27 Fold technique is used for? a Thick doughs only b Hard kneading c Delicate mixtures like egg whites 28 Grate produces pieces by a surface with? a No holes b Small grates c Large holes 29 Grease means to apply fat to prevent? a Congealing b Overcooking c Sticking 30 Grill cooks with? a No heat b Steam only c Direct heat on a rack 31 Julienne cuts measure? a 1/16 x 1/16 x 1 inch b 1/4 x 1/4 x 4 inches c 1/8 x 1/8 x 2 inches 32 Knead develops what in dough? a Seasoning b Color c Gluten strands 33 Large dice results in pieces of? a 1/8 inch squares b 1 inch squares c 3/4 inch squares 34 Macerate means to soak in? a Plain water b Oil only c Sugar or flavored liquid 35 Marinate serves to do what? a Flavor and tenderize b Dry the surface c Cool the dish 36 Medium dice cut yields pieces of? a 1/4 inch squares b 1/2 inch squares c 1 inch squares 37 Microplane is used to grate? a Fats b Liquid ingredients c Garlic, ginger, hard cheese, zest 38 Mince produces pieces that are? a Very small b Medium c Large 39 Mise en place means? a Cooking sequence b Taste tuning c Everything in its place 40 Muddle is to? a Boil vigorously b Slice finely c Gently crush herbs/fruits in a glass 41 Pan-fry is cooking with what? a Low heat b Deep fry c Medium to medium-high heat 42 Parboil means to cook how much? a Completely b Under cold water c Partially 43 Pinch is approximately how much? a 1 teaspoon b 1/4 teaspoon c 1/16 teaspoon 44 Poach cooks food in? a In oil only b Dry heat only c Liquid or fat just enough to cover 45 Purée means to make food? a Grainy b Chunky c Very smooth after mashing 46 Reduce is to? a Add liquid b Cool rapidly c Evaporate liquid to thicken 47 Render means to collect what from fatty proteins? a Drippings b Cream c Moisture 48 Roast cooks with which method? a Dry heat in oven, uncovered b Boiling c Moist heat 49 Rough chop leaves pieces about? a Relatively large b Very small c Exact 1 inch 50 Roux thickens with equal parts of fat and flour cooked to? a Only raw fat b Always dark c Varying degrees 51 Sautè means to cook how? a Steam gently b Jump in pan over high heat c Boil in liquid 52 Scald is heating liquid to just? a Boiling point b Near boiling c Cold state 53 Scrape is used to remove batter from bowl with? a Rubber spatula b Spoon c Whisk 54 Sear browns surface by applying? a Low heat b Moderate heat caramelize c Very high heat 55 Shred produces pieces that are? a Larger than grated b Smaller than chopped c Same as minced 56 Simmer means to heat between? a 180-200°F, gentle b 140°F c 212°F 57 Sieve separates liquid from? a Air b Solid portions c Liquid only 58 Sift is to fluff dry ingredients and remove? a Oil b Moisture c Clumps 59 Skim removes what from surface? a Gunk or fat b Flavor c Heat 60 Slice yields what shape? a Long, thin, flat pieces b Cubed blocks c Round balls 61 Small dice results in pieces of? a 1/4 inch squares b 1/8 inch c 1/2 inch 62 Steam cooks food using what? a Oven heat only b Vapors from boiling liquid c Direct contact with water 63 Steep means to soak in warm liquid for? a Cool completely b Flavor or color c Coat with sugar 64 Stir-fry uses what equipment? a Slow cooker b Microwave only c Wok and very high heat 65 Supreme involves removing peel from what? a Banana b Citrus fruit c Tomato 66 Toast means to? a Soften b Boil gently c Brown and crisp food 67 Whip/whisk is to beat to incorporate? a Cool rapidly b Heat evenly c Air or blend ingredients 68 Zest is removing which part of citrus? a Pith b Outer colored peel c Inner pulp

Kitchen Terms & Definitions

Froggy Jumps

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Kitchen Terms & DefinitionsOnline version

by LeAnn Brown

What does al dente describe in cooking?

What is bake?

Baste involves moistening food with what?

Beat means to?

Bias refers to cutting at what angle?

Blanch and shock involves cooking briefly then?

Blind bake is to bake crust without what?

Boil occurs at what temperature for water?

Bouquet garni is a bundle used to flavors in?

Braise is cooking slowly after browning in?

Brine is a solution used to?

Broil uses what type of heat?

Broth is a flavorful liquid made from?

Brunoise cuts measure?

Butterfly cutting means to split item how?

Caramelize refers to cooking sugars until?

A cheesecloth is used for?

Chiffonade yields what kind of pieces?

Cream as a technique means to?

Cut in method incorporates solid fat into?

Dash equals approximately how much?

Deglaze is done to?

Dredge means to coat with?

Emulsify describes combining liquids that don’t?

Fillet refers to a cut with?

Fluff rice or grains using a fork to?

Fold technique is used for?

Grate produces pieces by a surface with?

Grease means to apply fat to prevent?

Grill cooks with?

Julienne cuts measure?

Knead develops what in dough?

Large dice results in pieces of?

Macerate means to soak in?

Marinate serves to do what?

Medium dice cut yields pieces of?

Microplane is used to grate?

Mince produces pieces that are?

Mise en place means?

Muddle is to?

Pan-fry is cooking with what?

Parboil means to cook how much?

Pinch is approximately how much?

Poach cooks food in?

Purée means to make food?

Reduce is to?

Render means to collect what from fatty proteins?

Roast cooks with which method?

Rough chop leaves pieces about?

Roux thickens with equal parts of fat and flour cooked to?

Sautè means to cook how?

Scald is heating liquid to just?

Scrape is used to remove batter from bowl with?

Sear browns surface by applying?

Shred produces pieces that are?

Simmer means to heat between?

Sieve separates liquid from?

Sift is to fluff dry ingredients and remove?

Skim removes what from surface?

Slice yields what shape?

Small dice results in pieces of?