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
You taste a soup and it is too salty. Which fix is most effective?
Answer: Add more unsalted liquid or bulk ingredients to dilute it
Salt cannot be removed, so diluting with unsalted stock, water, or extra ingredients is the reliable fix.
What is the Maillard reaction?
Answer: A browning reaction between amino acids and sugars that creates savory flavor
The Maillard reaction browns proteins and sugars under heat, producing complex roasted flavors.
Which herb is best added at the end of cooking because heat destroys its delicate flavor?
Answer: Fresh basil
Tender herbs like basil lose their aroma quickly with heat, so they are stirred in just before serving.
When making stock, why should you skim the foam that rises to the surface?
Answer: The foam contains impurities that can make the stock cloudy and bitter
Skimming coagulated proteins and impurities keeps the finished stock clear and clean-tasting.
A cake recipe says to cream butter and sugar. What does this step accomplish?
Answer: It beats air into the fat to help leaven and lighten the cake
Creaming whips tiny air pockets into the butter, which expand during baking for a light crumb.
What internal temperature indicates ground beef is safely cooked?
Answer: 160°F
The USDA requires ground beef to reach 160°F because grinding spreads surface bacteria throughout.
Why does a cast-iron skillet need to be seasoned?
Answer: Baked-on oil layers create a natural nonstick surface and prevent rust
Seasoning polymerizes oil into a protective nonstick coating that also guards against rust.