Cooking Vocabulary 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 Vocabulary flashcards as text
What does it mean to "deglaze" a pan?
Answer: Add liquid to dissolve browned bits stuck to the pan
Deglazing uses liquid like wine or stock to lift the flavorful browned bits (fond) from the pan bottom.
A recipe tells you to "blanch" green beans. What should you do?
Answer: Briefly boil them, then plunge them into ice water
Blanching means briefly cooking food in boiling water then shocking it in ice water to stop cooking.
What is a "roux"?
Answer: A cooked mixture of flour and fat used to thicken sauces
A roux is equal parts flour and fat cooked together, forming the base of many sauces and gravies.
To "fold" ingredients into a batter means to:
Answer: Gently combine them with a light lifting motion to keep air in
Folding is a gentle over-and-under motion that combines ingredients without deflating whipped air.
What does "al dente" describe?
Answer: Pasta cooked so it is still firm to the bite
Al dente is Italian for "to the tooth," meaning pasta that retains a slight firmness when bitten.
Which term means to cut food into very small, even cubes about 1/8 inch across?
Answer: Brunoise
Brunoise is the classic knife cut producing tiny uniform cubes, typically about 1/8 inch.
What does it mean to "proof" yeast dough?
Answer: Let it rise so the yeast produces gas
Proofing is the final rise, when yeast ferments and produces carbon dioxide that makes dough expand.