Cooking Vocabulary Flashcards

Your recipe says to "reduce" the sauce by half. What should you do?

Answer: Simmer it uncovered until half the liquid evaporates

Reducing means simmering a liquid so water evaporates, concentrating flavor and thickening the sauce.

What does it mean to "cream" butter and sugar?

Answer: Beat them together until light and fluffy

Creaming beats softened butter with sugar to incorporate air, which helps cakes and cookies rise.

A "chiffonade" cut is used for which type of ingredient?

Answer: Leafy herbs and greens, sliced into thin ribbons

Chiffonade means stacking and rolling leaves like basil, then slicing them into fine ribbons.

What is the difference between "simmer" and "boil"?

Answer: A simmer has small gentle bubbles below boiling; a boil bubbles vigorously

Simmering happens just below the boiling point with gentle bubbles, while boiling is a vigorous rolling bubble.

To "score" a piece of meat or bread dough means to:

Answer: Make shallow cuts across the surface

Scoring means making shallow surface cuts to help fat render, prevent curling, or control how dough expands.

What does "macerate" mean?

Answer: Soak fruit in sugar or liquid to soften it and draw out juices

Macerating softens fruit by soaking it in sugar, liqueur, or juice, drawing out its natural syrup.

In baking, what is a "bain-marie" used for?

Answer: Gently cooking delicate dishes in a hot water bath

A bain-marie surrounds a dish with hot water so delicate foods like cheesecake or custard cook gently and evenly.