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Al dente, sauté, au gratin, infuse… as an ambitious amateur chef, these terms hold no secrets for you. You can open up any cookbook and follow the recipes without blinking twice. Right? Test your knowledge of culinary terminology with this fun quiz.
1. As a chef, you always take care of your ‘mise en place’. What is it, exactly?
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2. ‘Batons’, ‘brunoise’ and ‘julienne’ are different cutting techniques. What do they refer to, respectively?
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3. Okay, now for a tricky one: How can you describe the main difference between grilling and barbecuing?
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4. If you’re blanching vegetables, what are you doing and why?
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5. If a pie recipe calls for ‘blind baking’, what do you do?
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6. What is a bain-marie?
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7. If a recipe title mentions fish, meat or vegetables en papillote, what does this mean?
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8. What is a bouquet garni?
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9. For coddling you use a coddler. Say what?
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10. What are these and what do you use them for?
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11. Chefs mustn’t lose their tempers. But ‘tadka’, or tempering in Southeast Asian cuisines, refers to something else entirely. What is it?
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12. What knife would you choose for deboning fish?
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13. What’s deglazing?
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14. In the science of cooking, what is the Maillard reaction?
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15. An emulsion is a mixture of two liquids that would ordinarily not mix together. What answer contains only emulsions?
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16. In Chinese cuisine, there’s a cooking technique called ‘hong shao’ or ‘red cooking’. What is this?
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17. What’s meant by the Italian ‘Pollo al Mattone’?
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18. Pulses are the edible seeds of plants in the legume family. But what is ‘pulsing’?
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The art of flambéing is next-level playing with fire. What is it?
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20. What is scoring, in a cooking context?
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[Photo Credit Question 10: Y! Musica/Flickr]
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