How Well Do You Know Your Cooking Terms?

Bringing water or other liquids to a bubbling point.
1. blanch
2. poach
3. boil
4. steep
To cook something slowly and evenly, uncovered in an oven.
1. sear
2. roast
3. bake
4. stew
To moisten food while it cooks.
1. baste
2. braise
3. marinate
4. poach
To work dough with a press-and-fold motion.
1. cream
2. pound
3. knead
4. blend
To brown the outside of meat quickly so the juices are trapped inside.
1. sear
2. toast
3. fry
4. sauté
This is to reduce solid food into a smooth, thick paste.
1. grind
2. chop
3. puree
4. mince
To cut in long, thin strips.
1. grate
2. crimp
3. julienne
4. score
To coat with a shiny mixture.
1. baste
2. glaze
3. grease
4. dredge
To cut into regular, small pieces.
1. cube
2. dice
3. chop
4. toss
To combine fat with sugar.
1. blend
2. cream
3. beat
4. fold
To combine sugar and water over a low heat until it changes colour and becomes sticky is.
1. caramelize
2. flambé
3. glacé
4. marinate
This is the coloured outer layer of citrus fruits often used in baking.
1. marzipan
2. zest
3. meringue
4. compote
To beat rapidly with a mixer, hand beater, or wire whisk. ___________.
1. bind
2. beat
3. whip
4. pound
To cook in liquid just below the boiling point.
1. simmer
2. blanch
3. parboil
4. broil
This is a cooked paste of flour and butter used to thicken gravies, soups, and sauces.
1. chutney
2. stock
3. roux
4. deglaze
This is used to make bakery products rise.
1. baking soda
2. baking powder
3. flour
4. meringue
This is a bowl with holes, used for draining water from foods.
1. wok
2. terrine
3. ramekin
4. colander
This Italian dish is cooked in broth and seasoned.
1. risotto
2. pasta
3. tortilla
4. pilaf
This cake-like dessert is usually very rich in eggs and nuts.
1. parfait
2. petit four
3. torte
4. marzipan
This means to make or garnish with almonds.
1. amandine
2. blanquette
3. flute
4. lyonnaise