Cooking Techniques and Terms

What this quiz asks

• What is the term for cutting vegetables into thin matchstick strips?
• What does the Italian phrase 'al dente', used for cooked pasta, literally mean?
• Pouring spirits into a hot pan and setting them alight in a burst of flame is called what?
• In a professional kitchen, what is 'mise en place'?
• Which technique plunges food briefly into boiling water and then straight into iced water?
• Searing meat over a high heat 'seals in' its juices.
• What is sous-vide cooking?
• The browning reaction that gives seared steak, toast and roasted coffee their flavour is named after which chemist?
• Select ALL of these that are moist-heat cooking methods.
• Which French term describes meat, such as duck legs, cooked slowly and then stored in its own fat?
• Does cooking 'en papillote' mean baking food sealed inside a parcel of paper or foil?
• In French cooking, what is a roux?
• Which of the French 'mother sauces' is an emulsion of egg yolks and melted butter?
• To deglaze a pan is to loosen the browned bits stuck to it by adding a liquid such as wine or stock.
• What is a chiffonade?
• What is a bain-marie?
• Order these steak doneness levels by internal temperature, from lowest to highest.
• At about what temperature in °C does boiling sugar syrup reach the 'hard crack' stage?
• Select ALL of these that are emulsions.
• When a sauce is cooked to 'nappe' consistency, what does that mean?