Do You Have Basic Idea About Cooking Vocabulary? Trivia Quiz
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There are very few people in this world who can turn something though to be plain and turn it into a food wonder and all they did is practice their skills and achieve the unthinkable. Are you an aspiring chef? The quiz below is designed to test your knowledge of basic cooking terms used in every kitchen.
- 1.To cook quickly in a small amount of fat
- A.
Saute
- B.
Braise
- C.
Simmer
- D.
Poach
- 2.A mixture of rough cut or diced vegetables, herbs, and spices, used for seasoning
- A.
Mirepox
- B.
Mise en place
- C.
Sear
- D.
Saute
- 3.To cook in water or other liquid that is bubbling rapidly, about 212 F
- A.
Reduce
- B.
Steam
- C.
Boil
- D.
Simmer
- 4.To cut into thin strips
- A.
Julienne
- B.
Brunoise
- C.
Large Dice
- D.
Mince
- 5.A clear, thin liquid flavored by meat, poultry and fish and their bones
- A.
Simmer
- B.
Stock
- C.
Blanch
- D.
Roast
- 6.To cook with direct contact with steam
- A.
Blanch
- B.
Steam
- C.
Simmer
- D.
Boil
- 7.To brown the surface of a food quickly at a high temperature
- A.
Sear
- B.
Blanch
- C.
Roast
- D.
Fry
- 8.To cook in a small amount of liquid that is hot but not boiling
- A.
Simmer
- B.
Reduce
- C.
Poach
- D.
Broil
- 9.Means the same as bake except you generally do this to meats
- A.
Bake
- B.
Roast
- C.
Broil
- D.
Blanch
- 10.To cook in hot fat
- A.
Fry
- B.
Blanch
- C.
Deglaze
- D.
Poach
- 11.Means to cook from radiant heat from above
- A.
Boil
- B.
Steam
- C.
Broil
- D.
Blanch
- 12.To cook by simmering or loiling until the quantity of liquid is decreased, often done to concentrate the flavors
- A.
Reduce
- B.
Simmer
- C.
Boil
- D.
Blanch
- 13.To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom
- A.
Reduce
- B.
Simmer
- C.
Deglaze
- D.
Roast
- 14.A type of strainer
- A.
Simmer
- B.
Sear
- C.
Mise en place
- D.
China Cap
- 15.To cook in a small amount of liquid at a very low temparature for a very long time
- A.
Blanch
- B.
Braise
- C.
Broil
- D.
Simmer
- 16.A term for everything in place
- A.
Mirepox
- B.
Blanch
- C.
Mise en place
- D.
Deglaze
- 17.To cook in a liquid that is bubbling gently around 185 F
- A.
Boil
- B.
Simmer
- C.
Poach
- D.
Blanch
- 18.To cook an item partilaly and very briefly, unsually in water, and then to cool rapidly
- A.
Simmer
- B.
Blanch
- C.
Boil
- D.
Broil
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