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
A steak recipe says to let the meat "rest." Why?
Answer: So the juices redistribute instead of running out when cut
Resting lets juices redistribute throughout the meat, keeping it moist when sliced.
What does it mean to "dredge" chicken before frying?
Answer: Coat it lightly in flour or another dry ingredient
Dredging means dragging food through flour or crumbs for a light, even dry coating before cooking.
Which term describes quickly cooking small pieces of food in a small amount of hot fat while tossing?
Answer: Sauté
Sauté comes from the French for "jump," describing food tossed quickly in a hot, lightly oiled pan.
What is "zest" in a recipe?
Answer: The grated colored outer peel of a citrus fruit
Zest is the fragrant colored outer layer of citrus peel, grated to add flavor without bitterness.
To "braise" a tough cut of meat, you should:
Answer: Sear it, then cook it slowly in a covered pot with some liquid
Braising combines an initial sear with long, slow, moist cooking that breaks down tough connective tissue.
What does "emulsify" mean in cooking?
Answer: Combine two liquids that normally don't mix, like oil and vinegar
Emulsifying blends unmixable liquids, such as oil and vinegar, into a stable combined mixture like vinaigrette or mayonnaise.
If a recipe calls for a "pinch" of salt, roughly how much is that?
Answer: The small amount you can hold between thumb and forefinger, about 1/16 teaspoon
A pinch is the informal amount held between thumb and forefinger, roughly 1/16 of a teaspoon.