Cooking Terms

1. What is Roux in cooking?

A type of pasta

A cooking utensil

A type of dessert

Roux is specifically a mixture of flour and fat used for thickening in cooking, not a type of pasta, dessert, or cooking utensil.

Explanation

Roux is specifically a mixture of flour and fat used for thickening in cooking, not a type of pasta, dessert, or cooking utensil.

2. What does it mean to beat a mixture?

To cut the mixture into small pieces using a knife.

To remove any lumps or chunks from the mixture using a strainer.

To pour the mixture into a pan and bake it in the oven.

Beating a mixture involves combining ingredients thoroughly to create a smooth texture, typically done by whipping or stirring using various tools.

Explanation

Beating a mixture involves combining ingredients thoroughly to create a smooth texture, typically done by whipping or stirring using various tools.

3. What is a dash?

A measure equal to 1/16 teaspoon

A type of running style in track and field.

A quick movement or action.

A punctuation mark used to separate parts of a sentence.

In the context of cooking and recipes, a dash is a small measure typically equivalent to 1/16 of a teaspoon.

Explanation

In the context of cooking and recipes, a dash is a small measure typically equivalent to 1/16 of a teaspoon.

4. What does 'chop' mean in cooking?

To marinate meat in a seasoned liquid before cooking.

To mix ingredients together using a spoon or spatula.

To cut foods with a knife, cleaver, or food processor into smaller pieces

To bake a dish in the oven at a high temperature.

Chopping refers to cutting foods into smaller pieces using a knife, cleaver, or food processor, not mixing, baking, or marinating.

Explanation

Chopping refers to cutting foods into smaller pieces using a knife, cleaver, or food processor, not mixing, baking, or marinating.

5. What is the purpose of garnish?

To add visual appeal to a finished dish

To increase the nutritional value of the food.

To speed up the cooking process.

To enhance the flavor of the dish.

Garnishes are primarily used to enhance the visual appeal of a finished dish, making it more enticing to the diner.

Explanation

Garnishes are primarily used to enhance the visual appeal of a finished dish, making it more enticing to the diner.

6. What does it mean to julienne food?

To cut food into thin matchlike sticks about 2 inches long.

To bake food in the oven

To boil food in a large pot of water

To blend food into a smooth paste

Julienne means to cut food into thin matchlike sticks about 2 inches long, providing a specific size and shape for the cut ingredients.

Explanation

Julienne means to cut food into thin matchlike sticks about 2 inches long, providing a specific size and shape for the cut ingredients.

7. What does it mean to brown food?

To freeze the food for preservation without any cooking involved.

To cook food quickly in the microwave without any color or flavor development.

To cook food without adding any seasonings or spices for taste.

Browning food involves specific cooking methods to enhance color, flavor, and aroma while retaining natural juices. It is not simply about cooking quickly in the microwave, omitting seasonings, or freezing food.

Explanation

Browning food involves specific cooking methods to enhance color, flavor, and aroma while retaining natural juices. It is not simply about cooking quickly in the microwave, omitting seasonings, or freezing food.

8. What does it mean to baste food?

To deep fry food in oil

To bake food in the oven without adding any extra moisture

To moisten foods during cooking with pan drippings or a saucer in order to add flavor and prevent drying.

To boil food in water

Basting involves adding moisture and flavor to food during the cooking process to enhance the taste and prevent it from drying out.

Explanation

Basting involves adding moisture and flavor to food during the cooking process to enhance the taste and prevent it from drying out.

9. What is the size order for food preparation?

Slice: thin, flat pieces

Shred: long, thin strips

Chop: rough, uneven pieces

Mince: tiny irregular pieces Dice: 1/8 - 1/4 uniform pieces Cube: 1/2 inch pieces on all sides

When preparing food, different sizes are required for different cooking techniques and dishes. Mincing results in tiny irregular pieces, dicing produces uniform pieces, and cubing involves cutting into 1/2 inch pieces on all sides. Slicing creates thin, flat pieces, chopping results in rough, uneven pieces, and shredding produces long, thin strips.

Explanation

When preparing food, different sizes are required for different cooking techniques and dishes. Mincing results in tiny irregular pieces, dicing produces uniform pieces, and cubing involves cutting into 1/2 inch pieces on all sides. Slicing creates thin, flat pieces, chopping results in rough, uneven pieces, and shredding produces long, thin strips.