Quiz: Can You Define These 16 Culinary Words All Chefs Should Know?

food, ps, Rachel Ray
www.women.com

Are you a culinary champion?

How well do you know these basic words that every great chef should know featuring things like au jus and larding.

 Oct 06, 2017
1 of 16Pick Your Answer!
What does "larding" mean?
Cooking fat before meat
Cutting the fat off of meat
Inserting fat strips into meat
2 of 16Pick Your Answer!
How would you describe "al dente" pasta?
Salty
Firm
Squishy
3 of 16Pick Your Answer!
Where would you find "fondant"?
A steak restaurant
A bakery
A 24-hour diner
4 of 16Pick Your Answer!
What do you do with an egg wash?
Use it to coat dough before baking
Put it inside a meat you're grilling
Use it to grease a pan
5 of 16Pick Your Answer!
What is "alfredo"?
A dressing for cucumber salads
A thick tomato-based pasta sauce
A creamy white pasta sauce
6 of 16Pick Your Answer!
What kind of uncooked food do you "dress"?
Fish
Salad
Fruit
7 of 16Pick Your Answer!
How do you "flambe" something?
Cook over an open flame
Add alcohol to create flames
Light vegetable oil on fire
8 of 16Pick Your Answer!
What is "basting"?
Adding berries when you're cooking meat
Meat juice thickened with arrowroot
Cooking meat with its juices or using a sauce or marinade
9 of 16Pick Your Answer!
Which is smallest?
Minced
Chopped
Diced
10 of 16Pick Your Answer!
What is a "fillet"?
The type of meat you should use on a grill
A cut or slice of boneless fish or meat
A cooking method for seafood
11 of 16Pick Your Answer!
Which of the following do people typically smoke?
Salmon
Strawberries
Rhubarb
12 of 16Pick Your Answer!
What is heating a liquid to its boiling point called?
Staling
Sear
Scald
13 of 16Pick Your Answer!
What is "pickling"?
To quickly defrost meat
Preserve it by immersing it in vinegar
To turn something into a pickle
14 of 16Pick Your Answer!
What do you "zest?"
Fish
Skin of fruit
Meat
15 of 16Pick Your Answer!
When do you use a whisk?
To whip things
To season meat
To mix food after it's cooked
16 of 16Pick Your Answer!
What consistency is something after you puree it?
Doughy and thick
Creamy and paste-like
Chunky
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