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Which of these is the definition for "baste"?

To cover a meat with a layer of fat before cooking
The process when dry ingredients pass through a sifter and air is circulated through
To pour juices or melted fat over meat or other food while cooking.
To remove the fat from the surface of a hot liquid

Fabulous!

That was incorrect.

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
Soaking meat in a brine before cooking
Removing the central section of some fruits

Good work!

Uh-oh. That was incorrect. 😔

What is a "galette"?

A sauce made with butter, onions, and vinegar
A flat, round cake of pastry or food prepared in the same shape
A thick, creamy soup, with a base of strained broth
A container with hot water into which a pan is placed

Great!

I'm afraid that wasn't it. 😔

What is meant by "macerate"?

The process of poking holes into the muscle of meat
The process of softening or breaking something into pieces using liquid
The process of soaking foods in seasoned and acidic liquid before cooking
$Could You Survive Culinary School? 🍳 Quiz The process of inserting strips of fat into a piece of meat that doesn\'t have as much fat$ The process of inserting strips of fat into a piece of meat that doesn't have as much fat

Excellent!

I'm afraid that wasn't it. 😔

What is an "oeuf"?

A morsel of food left over after a meal
The French term for egg
The base sauce used to make other variations of the original sauce
A binding agent of cream and egg yolks

Yay!

Hmm, I don't think so. 😔

What does "frenching" refer to?

The process of adding alcohol to a hot pan
The process of exposing food to radiation
The process of removing everything from rib bones
The process of making something acidic or sour with lemon or lime juice

You get a gold star for that! 🌟

Nope, sorry. 😢

What is "polenta"?

A porridge made from cornmeal
Meat cooked slowly in its own fat
A confection of nuts cooked in boiling sugar
A dish in which ingredients are set into a gelatine

Slay!

I'm afraid that wasn't it. 😔

What is meant by "chiffonade"?

Shredded or finely cut vegetables and herbs
To finely divide food into uniform pieces smaller than diced or chopped foods
To roughly chop raw or cooked food by peeling, seeding, and chopping
To coat wet foods with a dry ingredient before cooking

Spot on! 🥳

Nope, sorry. 😢

What does "galantine" refer to?

A spicy, aromatic chile paste made from a variety of hot peppers and spices
Food wrapped around a filling
De-boned stuffed meat that is poached in gelatin stock, pressed, and served cold with aspic or its own jelly
Cold, uncooked soup