Cooking Knowledge Flashcards
7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Cooking Knowledge flashcards as text
A recipe says to cook pasta 'al dente.' What texture is being described?
Answer: Tender but still firm to the bite
Al dente is Italian for 'to the tooth,' meaning pasta that offers slight resistance when bitten.
You are making a vinaigrette and it keeps separating. Which ingredient helps emulsify oil and vinegar?
Answer: Dijon mustard
Mustard contains compounds that stabilize the oil-and-vinegar emulsion so it stays blended.
What is the difference between a simmer and a boil?
Answer: A simmer has small gentle bubbles below boiling, while a boil has large rapid bubbles
A simmer stays around 185-205°F with gentle bubbles, while a boil is a rolling 212°F with vigorous bubbling.
Why is mise en place important in a professional kitchen?
Answer: Having ingredients prepped and organized before cooking prevents mistakes and delays
Mise en place, or 'everything in its place,' ensures smooth, efficient cooking with no mid-recipe scrambling.
Which knife cut produces small cubes about 1/8 inch on each side?
Answer: Brunoise
Brunoise is the classic fine dice of roughly 1/8-inch cubes, usually cut from julienne strips.
When seasoning a dish, why is it best to add salt gradually throughout cooking rather than all at the end?
Answer: Layering salt builds deeper flavor and prevents over-salting
Seasoning in stages lets salt penetrate ingredients and lets you taste and adjust as you go.
What happens to eggs if they are scrambled over heat that is too high?
Answer: They become rubbery and weep liquid
High heat over-coagulates egg proteins, squeezing out moisture and creating a tough, rubbery texture.