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."
"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."
"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)."
"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"
"the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color"
"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"
"heating food in water kept just below the boiling point"
"a generic term for various kinds of food that have been cooked in grease, oil or sugar water (syrup)"
"the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence."
"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."
"a cooking method in which a meat or other dish is cooked in a (pig) bladder"
"a cooking procedure in which alcohol is added to a hot pan to create a burst of flames"
"food is put into a folded pouch or parcel and then baked"
"a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce."
"is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and / or butter."
" is a coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush."
"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."
"process in milk by which the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk."
"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)"
"is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container"
"a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven"
"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."
"softening or breaking into pieces using a liquid"
"soaking foods in a seasoned, often acidic, liquid before cooking"
"a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage."
"the partial boiling of food as the first step in cooking"
"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."
"the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar"
"a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine."
"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."
"the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling."
"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."
"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."
"a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat."
"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."
"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."
"the process of flavoring, browning, cooking, or preserving food by exposing it to a smoldering material, most often wood."
"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"
"the soaking in liquid (usually water) of a solid so as to extract flavours or to soften it"
"the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate."
"bringing meat to room temperature before cooking"
"a process to break down collagens in meat to make it more palatable for consumption"
"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."
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