Can You Identify These Common (And Not So Common) Cooking Techniques?

They say the key to your significant other’s heart is through their stomach. Unfortunately, many of us just don’t have the time to cook the exotic meals that leave people wanting more!

We’re here to help with this quiz that will test your cooking knowledge, and perhaps teach you a thing or two as well! We didn’t mess around with this one, as we have compiled a list of techniques and proper terminology that may make your head spin. We don’t expect you to know all of these techniques, but if you do, wow! If you can get all of them right, please send us an invite to your upcoming restaurant opening!

"a culinary term indicating a garnish of almonds. Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds."

Almondize
Amandine
Almondo

"a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process."

Blanching
Belching
Blonching

"a combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor)."

Boiling
Bilting
Braising

"the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a colorful crust and flavor through various chemical reactions"

Broiling
Browning
Crusting

"the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color"

Caramelization
Colorization
Sugaring

"a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations"

Smoking
Grating
Charbroiling

"heating food in water kept just below the boiling point"

Preboiling
Coddling
Porching

"a generic term for various kinds of food that have been cooked in grease, oil or sugar water (syrup)"

Syruppe
Cofflit
Confit

"the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence."

Curdling
Curling
Crouting

"various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of a combination of salt, nitrates, nitrite, or sugar."

Curing
Tenderizing
Drifting

"a cooking method in which a meat or other dish is cooked in a (pig) bladder"

En hog
Swinedlie
En vessie

"a cooking procedure in which alcohol is added to a hot pan to create a burst of flames"

En flambol
Flambé
Firre

"food is put into a folded pouch or parcel and then baked"

En papillote
Encrust
Dumplingize

"a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce."

Freshee
Blancpan
Fricassee

"is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and / or butter."

Gratin
Crumble
Crumbe

" is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush."

Glaze
Degloss
Groze

"a small cooking stove heated by charcoal (called shichirin in Japanese) or to an iron hot plate (called teppan in Japanese) used in teppanyaki restaurants."

Flatch
Griddli
Hibachi

"process in milk by which the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk."

Homogenization
Milking
Creaming

"the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping)"

Leafing
Infusion
Toasting

"is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container"

Capping
Jugging
Planking

"a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven"

Kalua
Kapu
Ono

"a Japanese cooking technique in which various foods — most often chicken, but also other meat and fish — are deep fried in oil, similar to the preparation of tempura."

Basting
Karaage
Ropo

"softening or breaking into pieces using a liquid"

Caping
Maceration
Pulsifying

"soaking foods in a seasoned, often acidic, liquid before cooking"

Marination
Soating
Planching

"a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage."

Prebaking
Parbaking
Postbaking

"the partial boiling of food as the first step in cooking"

Leaching
Slugging
Carafing

"a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than 100 °C (212 °F), to eliminate pathogens and extend shelf life."

Pastoring
Pasteurization
Fletching

"the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar"

Rubbering
Pickling
Vinegarization

"a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine."

Pouching
Packing
Poaching

"a way to cook food, usually vegetables, fruits or legumes, that includes grounding, pressing, blending or sieving to the consistency of a creamy paste or liquid."

Pulverizing
Whisk
Purée

"the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling."

Reduction
Flavorization
Stiffle

"a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source."

Rifting
Roasting
Spitfiring

"a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven."

Smoking
Rotisserie
Firepitting

"a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat."

Sautéing
Smoking
Stimping

"a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms."

Crafting
Searing
Rumping

"a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature."

Simmering
Pressurization
Parboiling

"the process of flavoring, browning, cooking, or preserving food by exposing it to a smoldering material, most often wood."

Smoking
Imbuing
Wafting

"a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath or steam environment for longer than normal cooking times"

Sous-vide
Broiling
Clasping

"the soaking in liquid (usually water) of a solid so as to extract flavours or to soften it"

Steeping
Seeping
Sleeping

"the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate."

Simplifying
Clarifying
Sweating

"bringing meat to room temperature before cooking"

Tempering
Normalizing
Rooming

"a process to break down collagens in meat to make it more palatable for consumption"

Tenderizing
Pulsifying
Colating

"a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising."

Cajoling
Smothering
Flooding

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Can You Identify These Common (And Not So Common) Cooking Techniques?

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