Culinary English Quiz

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Culinary English basics

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Nodira Sadirdinova

Uzbekistán

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Froggy Jumps Culinary English QuizVersión en línea Culinary English basics por Nodira Sadirdinova 1 What does al dente mean in cooking? a To be firm to the bite b Very soft c Overcooked until mushy 2 Which technique cooks quickly in a small amount of fat over high heat? a Poach b Braise c Sauté 3 A roux is a mixture of flour and fat used as a... a Spice blend b Flavoring paste c Thickener for sauces 4 Julienne refers to which cut size? a Diced cubes b Ground powder c Matchstick-sized strips 5 Simmer means cooking at what level? a Deep-frying b Just below boiling with small bubbles c Boiling vigorously 6 Blanching involves briefly boiling then what? a Roasting in oven b Shocking in ice water c Sautéing until brown 7 Zest refers to which part of citrus? a Juice b Outer peel for flavor c Pulp 8 Umami is which type of taste? a The fifth basic taste b Sweet c Bitter 9 Deglaze means to do what with a pan? a Dry heat only b Loosen browned bits with liquid c Add salt 10 Braise is cooking meat slowly in what? a Liquid b Dry air without liquid c Direct flame

Froggy Jumps

Culinary English QuizVersión en línea

Culinary English basics

por Nodira Sadirdinova

What does al dente mean in cooking?

To be firm to the bite

Very soft

Overcooked until mushy

Which technique cooks quickly in a small amount of fat over high heat?

Poach

Braise

Sauté

A roux is a mixture of flour and fat used as a...

Spice blend

Flavoring paste

Thickener for sauces

Julienne refers to which cut size?

Diced cubes

Ground powder

Matchstick-sized strips

Simmer means cooking at what level?

Deep-frying

Just below boiling with small bubbles

Boiling vigorously

Blanching involves briefly boiling then what?

Roasting in oven

Shocking in ice water

Sautéing until brown

Zest refers to which part of citrus?

Juice

Outer peel for flavor

Pulp

Umami is which type of taste?

The fifth basic taste

Sweet

Bitter

Deglaze means to do what with a pan?

Dry heat only

Loosen browned bits with liquid

Add salt

Braise is cooking meat slowly in what?

Liquid

Dry air without liquid

Direct flame

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Culinary English Quiz

Froggy Jumps

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Culinary English QuizVersión en línea

por Nodira Sadirdinova

What does al dente mean in cooking?

Which technique cooks quickly in a small amount of fat over high heat?

A roux is a mixture of flour and fat used as a...

Julienne refers to which cut size?

Simmer means cooking at what level?

Blanching involves briefly boiling then what?

Zest refers to which part of citrus?

Umami is which type of taste?

Deglaze means to do what with a pan?

Braise is cooking meat slowly in what?

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