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?

Question 1

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?

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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?

Question 1

“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

Cook Food Only With Hot Air

2

Cook Food In A Sealed Bag

3

Heat A Liquid Until It Bubbles Vigorously

4

Warm A Liquid Gently Without Bubbling

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

1

Only Steam With No Liquid

2

Gentle, Small Bubbles Just Below A Boil

3

No Bubbles At All

4

Violent, Rolling Bubbles

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

1

Bake Without Turning Heat On

2

Warm The Oven Before Putting Food In

3

Add Water To The Oven

4

Turn Off The Oven Early

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

1

Cut Into Rough, Irregular Pieces

2

Smash Into A Paste

3

Cut Into Long Matchsticks

4

Cut Into Perfect Cubes

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

1

Tear Food By Hand

2

Cut Food Into Thin Ribbons

3

Cook Food In Water

4

Cut Food Into Small, Even Cubes

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

1

Leave It Whole

2

Chop It Into Very Tiny Pieces

3

Slice It Into Thick Coins

4

Cook It In Butter Only

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

1

Crush Ingredients With A Spoon

2

Fold Ingredients Very Gently

3

Cut Ingredients With Scissors

4

Beat Ingredients Rapidly To Combine And Add Air

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

1

Cook In Boiling Water

2

Cook With Dry Heat In An Oven

3

Cook By Smoking Only

4

Cook Over Open Flame Only

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

1

Cook Only With Steam

2

Cook Submerged In Water

3

Cook Only In A Microwave

4

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

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

1

Cook Frozen Food Without Heat

2

Cook Slowly In A Lot Of Water

3

Cook With Smoke For Hours

4

Cook Quickly In A Small Amount Of Hot Fat

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

1

Cook Food Without Any Heat

2

Cook Food Wrapped In Foil Only

3

Cook Food In Cold Water

4

Cook Food In Hot Oil Or Fat

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

1

Cook In Sugar Syrup

2

Cook By Direct Flame Contact

3

Cook Using Hot Vapor From Boiling Water

4

Cook In Ice Water

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

1

A Method Of Slow Cooking Meat

2

A Decorative Or Flavor-Boosting Topping Added At The End

3

A Type Of Measuring Cup

4

A Cooking Oil Used For Frying

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

1

Very Soft And Mushy

2

Tender But Still Firm To The Bite

3

Fried Until Crisp

4

Completely Raw In The Center

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

1

Add Only Sugar

2

Refrigerate Food Overnight

3

Add Salt, Pepper, And Other Flavorings

4

Remove All Spices Completely

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

1

Boil Food Without Stirring

2

Bake A Whole Dish Slowly

3

Freeze Food Immediately

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

Gently Mix To Keep Air In The Mixture

2

Beat Vigorously Until Smooth

3

Boil Until Thick

4

Chop With A Knife

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

1

Shred Into Threads

2

Cut Into Tiny Cubes

3

Cut Into Thin, Flat Pieces

4

Mash Into A Smooth Paste

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

1

Shred Food Into Small Pieces Using A Grater

2

Boil Food Briefly

3

Fry Food Deeply

4

Chop Food Coarsely

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

1

The White Pith Under Citrus Skin

2

The Seeds Inside Citrus Fruit

3

The Colored Outer Peel Of Citrus, Finely Shaved

4

The Juice Inside Citrus Fruit

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

1

Remove The Outer Skin Or Rind

2

Slice Into Cubes

3

Cook Until Browned

4

Add A Crispy Coating

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

1

Cook Food Without Heat

2

Sprinkle Only Salt At The Table

3

Soak Food In A Seasoned Liquid Before Cooking

4

Chill Food Until Frozen Solid

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

1

Whisk In Air

2

Add Water To A Pot

3

Remove Liquid From Food Using A Colander Or Strainer

4

Bake Without A Pan

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

1

Skip All Liquids

2

Cook Without Heat

3

Add Ingredients Randomly

4

Use Specific Amounts Of Ingredients For Accuracy

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

1

Toss Food Aggressively

2

Freeze Food Rapidly

3

Pour A Thin Stream Of Liquid Over Food

4

Chop Food Into Cubes

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

Separate Ingredients Into Bowls

4

Combine Ingredients Until Evenly Distributed

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

1

Turn A Solid Into A Liquid Using Heat

2

Chop Food Into Pieces

3

Freeze A Liquid Into Ice

4

Steam Food Without Water

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

1

Soak In Water Overnight

2

Cook The Surface Until It Turns Deep Golden Or Darker

3

Boil Until Gray

4

Freeze Until Solid

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

1

Put It Back In The Freezer Immediately

2

Add Water To Cool It Down

3

Pause Before Cutting Or Serving So Juices And Heat Redistribute

4

Stir Constantly For Ten Minutes

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

1

Boil The Food Without A Pan

2

Add Liquid To Loosen Brown Bits For A Sauce

3

Coat The Pan With Sugar Only

4

Scrape The Pan Dry With Flour

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

1

Briefly Boil, Then Quickly Cool In Cold Water

2

Grill, Then Steam

3

Roast, Then Freeze

4

Fry, Then Bake

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

1

Add Water To Make It Thinner

2

Freeze It To Thicken

3

Strain Out All Seasoning

4

Simmer To Evaporate Water And Thicken Concentrated Flavor

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

1

A Raw Egg Mixture

2

A Type Of Knife Cut

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

Boil Ingredients Until Dry

2

Separate Fat From Liquid Completely

3

Combine Oil And Water-Based Ingredients Into A Stable Mixture

4

Slice Ingredients Into Strips

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

1

Chop Into Large Chunks

2

Mash Into A Paste

3

Cut Into Perfect Spheres

4

Cut Into Thin Matchstick-Like Strips

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

1

Cutting Meat Into Cubes

2

Peeling Citrus Completely

3

Slicing Leafy Herbs Or Greens Into Thin Ribbons

4

Crushing Spices Into Powder

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

1

Cook Eggs Directly Over High Heat

2

Slowly Add Hot Liquid To Warm Eggs Without Curdling

3

Freeze Eggs To Firm Them

4

Beat Eggs Until Stiff Peaks

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

1

Freeze Chocolate Immediately

2

Add Flour To Chocolate

3

Heat And Cool Chocolate To Stabilize Crystals For Shine And Snap

4

Mix Chocolate With Water Until Thin

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

1

A Knife Sharpening Method

2

A Rapid Boiling Technique

3

A Hot Water Bath Used For Gentle, Even Heating

4

A Pan Used Only For Frying

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

1

Bake Without A Pan

2

Roast At High Heat

3

Cook Gently In Barely Simmering Liquid

4

Fry In Deep Oil

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

1

Boil Completely Submerged

2

Grill Only Over Flames

3

Freeze Then Microwave

4

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

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

1

Boil Until Completely Mushy

2

Partially Boil Food To Finish Cooking Later

3

Cook Only In Oil

4

Cook Only With Steam

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

Whip Fat With Sugar

2

Freeze Fat Into Cubes

3

Stir Fat Into Water Until Clear

4

Slowly Melt Fat Out Of Meat Or Trimmings

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

1

Freeze Until Crunchy

2

Steam Without Browning

3

Cook Slowly Until Deeply Brown And Sweet

4

Boil Quickly Until Pale

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

1

Mixture Of Starch And Cold Liquid To Thicken Hot Liquids

2

Mixture Of Oil And Vinegar For Salad

3

Mixture Of Flour And Butter For Pastry

4

Mixture Of Salt And Pepper For Seasoning

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

1

Plating Food With Extra Sauce

2

Washing Dishes After Dinner

3

Having Ingredients Prepped And Organized Before Cooking

4

Cooking Everything In One Pot

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

1

Chop Dough Into Cubes

2

Work Dough By Folding And Pressing To Develop Gluten

3

Freeze Dough Immediately

4

Boil Dough In Water

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

1

It Is Mixed With Sugar Only

2

It Gets Frozen Solid

3

It Rests And Rises As Yeast Produces Gas

4

It Browns In The Oven

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

1

Bake It Immediately Without Shaping

2

Beat It With A Whisk Until Foamy

3

Deflate It Gently After Rising To Redistribute Gas

4

Chill It Until Hard

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

1

A Hard Aged Cheese

2

A Thin Clear Broth

3

A Tangy, Thick Cultured Cream

4

A Sweet Whipped Topping From A Can

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

1

A Purely Sweet Taste

2

A Savory, Meaty Depth Of Flavor

3

A Tingling Spicy Sensation

4

A Strong Bitter Taste

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

1

It Prevents Any Browning

2

It Replaces Flour Completely

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

Heat Briefly To Intensify Aroma Before Using

2

Soak Spices In Water Overnight

3

Chill Spices In The Freezer

4

Grind Spices Only After Cooking

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

1

Remove All Fat Completely

2

Cut Into Perfect Cubes

3

Cook In Butter Only

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

Boil A Bird In Stock

2

Stuff A Bird With Bread

3

Freeze A Bird Before Cooking

4

Remove The Backbone To Flatten A Bird For Faster Roasting

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

Cook Only On A Skewer

3

Coat With Flour For Frying

4

Remove All Bones

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

1

Chill Food During Cooking

2

Add Flour To Thicken Instantly

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

Boil Without A Lid

2

Remove Foam Or Fat From The Surface

3

Stir Constantly Until Thick

4

Add Cream To The Top

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

1

A Sweet Butter Frosting

2

Butter Mixed With Vinegar

3

Butter Mixed With Flour

4

Butterfat With Milk Solids And Water Removed

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

1

Strain Out All Fat Completely

2

Freeze The Sauce Until Solid

3

Whisk In Cold Butter At The End For Shine And Richness

4

Add Butter At The Very Start Only

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

1

Thick Enough To Coat The Back Of A Spoon

2

Thin Like Water

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 Grilled Over Charcoal

2

Food Stirred Into Raw Flour

3

Food Cooked Slowly In Fat At Low Temperature

4

Food Boiled In Water With Salt

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

1

Cook Directly On A Hot Stone

2

Cook Sealed Food In Precisely Controlled Warm Water

3

Cook Only In A Microwave

4

Cook By Smoking At High Heat

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

Freeze Fruit Immediately

3

Boil Fruit Until Colorless

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 Taste Spicy With Chili

2

Make It Rise By Adding A Gas-Producing Agent

3

Make It Sour With Vinegar Only

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

Add Oil Only, No Water

2

Remove All Moisture Completely

3

Let Dry Ingredients Absorb Water Before Further Mixing

4

Freeze The Mixture Immediately

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

1

A Type Of Measuring Spoon

2

A Tray Of Sliced Vegetables

3

A Sweet Dessert Topping

4

A Bundle Of Herbs Used To Flavor Soups And Stews

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

1

Preserve And Flavor Using Salt, Sugar, And Time

2

Cook Quickly In Hot Oil

3

Boil Until Tender

4

Freeze Until Crunchy

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

1

Cook Food In Sugar Syrup

2

Chill Food On Ice Without Liquid

3

Coat Food With Flour Only

4

Soak Food In Saltwater For Moisture And Seasoning

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

Add Vinegar At The End

4

Plunge Into Ice Water After Cooking To Stop The Heat

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

1

Remove All Greens From The Bowl

2

Add And Toss With Dressing To Coat Evenly

3

Chop Everything Into Paste

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

2

When Food Is Over-Salted

3

When A Pan Gets Too Hot

4

When Two Sauces Are Mixed Together

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

1

Freezing Too Hard

2

Overcooking Into A Mushy Texture

3

Browning Too Much In The Oven

4

Tasting Too Sweet

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

1

Chill Until Cold

2

Cook Slowly In Liquid

3

Brown The Surface Quickly Over High Heat

4

Steam Until Soft

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

1

Melt Butter Completely

2

Cut Fruit Into Cubes

3

Press And Seal Dough Edges With Fingers Or A Fork

4

Whisk Eggs Until Foamy

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

1

Freezing Dough Overnight

2

Rolling Dough Into Balls

3

Pricking With A Fork To Prevent Large Bubbles

4

Folding Dough Repeatedly

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

1

Bake Only In A Skillet

2

Bake A Cake Without Looking

3

Prebake A Crust Before Adding Filling

4

Freeze A Crust Instead Of Baking

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

1

Remove Salt From Food

2

Turn Oil Into Water

3

Make Foods Spicier

4

Thicken Or Gel Liquids Using Ingredients Like Gelatin Or Xanthan

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

1

Thickening And Stabilizing Without Heat

2

Replacing Salt Completely

3

Browning Meat Faster

4

Making Food Taste Smoky

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

1

A Type Of Roasting Pan

2

A Thickener Made From Egg Yolks And Cream

3

A Knife Cut For Carrots

4

A Sugar Syrup Stage

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

1

Boil Until Thick

2

Chop Into Tiny Pieces

3

Set From Liquid Into A More Solid State As It Cools

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 Sweet Buttercream Frosting

2

A White Flour Paste

3

A Clear Chicken Stock

4

An Emulsified Butter Sauce Often Made With Wine And Shallots

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

1

Fry In A Shallow Layer Of Oil In A Pan

2

Boil In Water Only

3

Bake In An Oven Only

4

Deep Fry Fully Submerged

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

1

Cook By Steaming Only

2

Cook With Low Heat From Below

3

Cook With Intense Top-Down Radiant Heat

4

Cook By Freezing Then Thawing

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

1

Grind Them Into Powder

2

Dry Them Completely In The Oven

3

Cook Them Until Soft

4

Soak Briefly To Crisp Them Up

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

1

Bake Spices On A Tray

2

Freeze Spices For Stronger Flavor

3

Heat Spices In Fat Briefly To Release Aroma

4

Soak Spices In Water Overnight

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

1

Food Continuing To Cook From Residual Heat After Removing From Heat

2

Food Only Cooking In A Microwave

3

Food Cooling Instantly When Plated

4

Food Becoming Raw Again After Resting

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

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Smarter than you:

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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 TheSleepJudge, 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.