Every cook should know these 12 terms by heart! The question is: how many do you know? Do you really know the terms every home chef should know? Let's find out!
Question 1/12
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To sauté meat or vegetables, which are then slowly cooked over low heat is to what?
Sautee
Braise
Broil
Question 2/12
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To lightly coat food with a mixture of cornmeal, breadcrumbs or flour is to what?
Marinate
Dredge
Coat
Question 3/12
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To "grease" a pan is to....
Add oil or butter for cooking.
Season the pan in the oven so foods don't stick.
Heat it to temperature.
Question 4/12
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When you cut a vegetable into match size sticks, then you have ________ them.
Diced
Julienned
Spiraled
Question 5/12
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To "simmer" food, you would cook it over _____ heat.
Low
Medium
High
Question 6/12
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To stir egg whites or heavy cream with light rapid movements is to....
Beat
Whisk
Fold
Question 7/12
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Any dish that is topped with cheese or breadcrumbs and dabs of butter is known as a what?
Roux
Gratin
Casserole
Question 8/12
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To soak something in a flavorful liquid until cooking is to...
Glaze
Marinade
Tenderize
Question 9/12
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To "mince" is to....
Chop food into tiny little pieces.
Chop food into large pieces.
Cut food into vertical slices.
Question 10/12
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To ______ a meat, you quickly brown each side of the meat on a hot stove pan.
Sauté.
Sear.
Broil.
Question 11/12
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To pour juices or melted fat over meat or other food while cooking to keep it moist means to....
Baste
Flavor
Marinate
Question 12/12
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To "render" is to cook the ____ out of something.
Fat
Alcohol
Juices
In the kitchen, you're not exactly a Michelin star chef. In fact, you're more apt to frozen dinners and microwaves than braising or basting. Hey, not everyone enjoys cooking. At least in taking this quiz, you challenged yourself to learn something new. That's a win!
C+, Cooking Clumsy
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Right!
Like every great chef and home cook, you know that a bit of learning and preparation is the key to really killing it in the kitchen. While you didn't know all of these terms by heart, you certainly proved yourself a skillful cook with a hearty appetite for food knowledge!
B+, Cooking Clever
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Right!
Clearly, you know your way around the kitchen! Whether it's whipping up a roux for the most perfect mac n' cheese or creaming the butter for your famous cookies, you know the terminology and the skills that every chef should know. Go ahead and brag a little, this was a five star performance!
A+, Top Chef
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Right!
1
To sauté meat or vegetables, which are then slowly cooked over low heat is to what?
Sautee
Braise
Broil
2
To lightly coat food with a mixture of cornmeal, breadcrumbs or flour is to what?
Marinate
Dredge
Coat
3
To "grease" a pan is to....
Add oil or butter for cooking.
Season the pan in the oven so foods don't stick.
Heat it to temperature.
4
When you cut a vegetable into match size sticks, then you have ________ them.
Diced
Julienned
Spiraled
5
To "simmer" food, you would cook it over _____ heat.
Low
Medium
High
6
To stir egg whites or heavy cream with light rapid movements is to....
Beat
Whisk
Fold
7
Any dish that is topped with cheese or breadcrumbs and dabs of butter is known as a what?
Roux
Gratin
Casserole
8
To soak something in a flavorful liquid until cooking is to...
Glaze
Marinade
Tenderize
9
To "mince" is to....
Chop food into tiny little pieces.
Chop food into large pieces.
Cut food into vertical slices.
10
To ______ a meat, you quickly brown each side of the meat on a hot stove pan.
Sauté.
Sear.
Broil.
11
To pour juices or melted fat over meat or other food while cooking to keep it moist means to....
Baste
Flavor
Marinate
12
To "render" is to cook the ____ out of something.
Fat
Alcohol
Juices
