Could You Survive Culinary School? 🍳

Which of these is the definition for "baste"?

• The process when dry ingredients pass through a sifter and air is circulated through

• To remove the fat from the surface of a hot liquid

• To pour juices or melted fat over meat or other food while cooking.

• To cover a meat with a layer of fat before cooking

Which of these refers to "blanching"?

• Searing the food at high temperature first, then finishing it in a covered pot at low temperature while sitting in some liquid

• To plunge something into boiling water, remove after a moment, and then plunge it into iced water

• Removing the central section of some fruits

• Soaking meat in a brine before cooking

What is a "galette"?

• A sauce made with butter, onions, and vinegar

• A container with hot water into which a pan is placed

• A thick, creamy soup, with a base of strained broth

• A flat, round cake of pastry or food prepared in the same shape

What is meant by "macerate"?

• The process of softening or breaking something into pieces using liquid

• The process of soaking foods in seasoned and acidic liquid before cooking

• The process of poking holes into the muscle of meat

• The process of inserting strips of fat into a piece of meat that doesn't have as much fat

What is an "oeuf"?

• The base sauce used to make other variations of the original sauce

• The French term for egg

• A binding agent of cream and egg yolks

• A morsel of food left over after a meal

What does "frenching" refer to?

• The process of making something acidic or sour with lemon or lime juice

• The process of exposing food to radiation

• The process of removing everything from rib bones

• The process of adding alcohol to a hot pan

What is "polenta"?

• A porridge made from cornmeal

• Meat cooked slowly in its own fat

• A dish in which ingredients are set into a gelatine

• A confection of nuts cooked in boiling sugar

What is meant by "chiffonade"?

• To coat wet foods with a dry ingredient before cooking

• To finely divide food into uniform pieces smaller than diced or chopped foods

• Shredded or finely cut vegetables and herbs

• To roughly chop raw or cooked food by peeling, seeding, and chopping

What does "galantine" refer to?

• Cold, uncooked soup

• A spicy, aromatic chile paste made from a variety of hot peppers and spices

• De-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jelly

• Food wrapped around a filling

What is an "escabeche"?

• A boneless piece of meat, poultry, or fish

• An oversized wine bottle

• A pure, transparent form of gelatin

• A marinated fish that is poached or fried

What is meant by "kirsch"?

• A bacterium usually found in fermenting products

• A mixture of seasoned ground meat and fat minced into a spreadable paste

• A whole herring that has been split into a butterfly fashion

• A fragrant, colorless, unaged brandy distilled from fermented cherries

What is "trussing"?

• Not fully cooking food, so that it can be finished or reheated later

• Soaking dry ingredients in a liquid until the liquid takes on their flavors

• Raising the temperature of an ingredient by slowly adding hot liquid

• Tying meat or poultry with a string, then weaving through using a needle

What does "sautéing" actually mean?

• Cooking the fat out of something

• Coating a food with glaze

• Cooking food quickly over relatively high heat

• Cooking the surface of food at a high temperature until a crust forms

What does "quadriller" mean?

• To make criss-cross lines on the surface of food

• To slice thinly, similar to julienne style, but not as long

• To remove the string from a string bean

• To put oil, vinegar, salt, or other toppings on a salad

What does "paupiette" refer to?

• A thin, flattened piece of meat, rolled with a stuffing

• Small pieces of boneless chicken that is marinated, skewered, and grilled

• A sauce in which a light stock is thickened with a flour

• A wide, shallow pan with straight sides and two loop handles