Culinary II Vocabulary Dictionary

What is the meaning of the culinary term 'al dente'?

• Cooked to be firm to the bite

• Overcooked and mushy

• Raw and uncooked

• Burnt and crispy

Tags

CCSS.L.5.4B

CCSS.L.6.1E

Which of the following is a synonym for 'sauté'?

• Boil

• Fry

• Steam

• Bake

Tags

CCSS.L.11-12.4A

CCSS.L.7.4A

CCSS.L.7.5B

CCSS.L.8.4A

CCSS.L.9-10.4A

In culinary terms, what does 'julienne' refer to?

• A type of sauce

• A cooking method

• A style of cutting vegetables

• A seasoning

Tags

CCSS.L.5.4B

CCSS.L.6.1E

What does the term 'mise en place' mean in cooking?

• Cooking on high heat

• Preparing ingredients before cooking

• Serving the dish

• Cleaning the kitchen

Which word best describes the texture of a 'creamy' dish?

• Crunchy

• Smooth

• Brittle

• Chewy

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.RL.1.4

What is the primary ingredient in a 'roux'?

• Sugar

• Flour

• Eggs

• Milk

Which of the following is a cooking technique that involves submerging food in hot fat?

• Boiling

• Grilling

• Deep-frying

• Steaming

What does 'deglaze' mean in culinary terms?

• To remove the glaze from a dish

• To add a glaze to a dish

• To dissolve the browned bits in a pan with liquid

• To freeze a dish quickly

Tags

CCSS.RI.11-12.4

CCSS.RI.7.4

CCSS.RI.8.4

CCSS.RI.9-10.4

CCSS.RI.9-10.4

Which of the following terms refers to a mixture of flour and fat used as a base for sauces?

• Batter

• Dough

• Roux

• Custard

What does the term 'caramelize' mean?

• To add caramel flavor

• To cook sugar until it turns brown

• To freeze sugar

• To dissolve sugar in water

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A