Word Power: Test Your Knowledge of Cooking Terms
Updated: Mar. 04, 2020If you can’t stand the heat, stay out of the kitchen. But don’t shy away from this month’s quiz on the terminology of cooking.
Cooking Term #1: Shuck
A: Shake vigorously to mix
B: Remove from an outer covering
C: Slice into thin strips
Answer: B—Remove from an outer covering
As in, “Shucking oysters may be difficult in the beginning, but you’ll be able to master it in no time!”
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Cooking Term #2: Mezzaluna
A: Knife with a curved blade and two handles
B: Medium-spicy sausage
C: Moon-shaped pasta
Answer: A—Knife with a curved blade and two handles
As in, “A Mezzaluna allows you to chop a lot of herbs in very little time.”
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Answer: C—Cook the surface of something quickly with intense heat
As in, “My favourite way to cook a steak is the reverse-sear method: slow-roasted in the oven first, then seared in a hot pan on the stovetop for the ultimate crispy crust.”
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Answer: A—Coat lightly
As in, “Don’t forget to dredge the chicken breast in all-purpose flour before frying.”
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Cooking Term #5: Coulis
A: Soup served chilled
B: Cucumber salad
C: Sauce made from puréed fruit or vegetables
Answer: C—Sauce made from puréed fruit or vegetables
As in, “Raspberry coulis can be paired with countless desserts!”
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Answer: A—Work moistened flour into dough
As in, “I tried your no-knead bread recipe the other day, and it turned out fantastic!”
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Cooking Term #7: Infuse
A: Steep in liquid to extract flavour
B: Fill the centre of something
C: Cover with glaze
Answer: A—Steep in liquid to extract flavour
As in, “This recipe for garlic-infused butter is surprisingly versatile.”
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Cooking Term #8: Liaison
A: Sous-chef
B: Thickening agent used in soups and sauces
C: Pleasing blend of two disparate tastes
Answer: B—Thickening agent used in soups and sauces
As in, “Your wine sauce needs to be a tad thicker—try a liaison.”
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Answer: B—Cut into very small pieces
As in, “The flavour and fragrance of garlic grows stronger the more you mince it.”
Answer: A—Cook in liquid just below the boiling point
As in, “Coddling is a very gentle cooking method that results in the most tender eggs.”
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Cooking Term #14: Confit
A: Cheesecloth used to make yogourt
B: Blend of oats and rice
C: Meat cooked and preserved in its own fat
Answer: C—Meat cooked and preserved in its own fat
As in, “If you’re interested in mastering old French cooking techniques, start with confit.”
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Answer: A—Utensil with adjustable blades for slicing
As in, “Most home cooks are scared of using a Mandolin, but they aren’t that much dangerous than a regular knife.”
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