big culinary test

Braising

A cooking method where food is first browned in fat, then slowly cooked in a covered pot with a small amount of liquid.

Pan Grilling

Cooking food in a hot, dry pan that simulates the effects of grilling.

Batter

A mixture of flour, liquid, and other ingredients used to coat food or make pancakes.

Breading

The process of coating food with dry ingredients (flour, egg wash, breadcrumbs) before cooking.

Mise en Place

A French culinary term meaning 'everything in its place,' referring to the organization of ingredients and tools before cooking.

Chef's Knife

A versatile, all-purpose knife used for chopping, slicing, and dicing.

Paring Knife

A small knife used for peeling and trimming foods.

Serrated Knife

A knife with a tooth-like edge used for cutting through foods with a tough exterior.

Chiffonade

A technique for cutting herbs or leafy greens into thin ribbons.

Roux

A mixture of fat and flour cooked together, used as a thickening agent for sauces.

HACCP

A food safety management system focused on preventing hazards that could cause foodborne illnesses.

ServSafe®

A food safety certification program teaching principles of hygiene, temperature control, and sanitation.

Cross-Contamination

The transfer of harmful bacteria from one food or surface to another.

Blanching

Briefly cooking food in boiling water followed by cooling it in ice water.

Julienne

Cutting food into thin matchstick-like strips.

Fish Stock

A cooking liquid made by simmering fish bones with vegetables and aromatics.

Espagnole Sauce

A rich brown sauce made from a brown roux, beef stock, mirepoix, and tomato paste.

Vinaigrette

An oil-based dressing made from oil, vinegar, and seasoning.

Fumet

A stock made using fish bones, often flavored with wine and aromatics.

Chiffonade Method

A technique used for cutting herbs into thin ribbons.

Hard Cheeses

Aged cheeses that are firm and dry, used for grating over dishes.

Soft Cheeses

Cheeses that have a creamy texture and may be spreadable.

Dry Measuring Cups

Used for measuring dry ingredients, not for liquids.

Liquid Measuring Cups

Usually glass or plastic cups with a spout for measuring liquid ingredients.

Slow Cooking

Cooking food over a long period at low temperatures, often in a slow cooker.

Grilling

Cooking food over direct heat from a grill.

Deep Frying

Cooking food fully submerged in hot oil.

Braising

Cooking method that involves browning food and then slowly cooking with liquid.

Cold Appetizers

Small, often finger foods served cold, like charcuterie boards.

Clear Soups

Broths or consommés that are light and not thickened.

Cream Soups

Rich soups made with cream or milk as a base.

Pureed Soups

Soups that are blended until smooth.

Basic Knife Cuts

Standard cutting techniques used in food preparation, such as mincing or dicing.

Cooking Logs

Records kept to document cooking temperatures and food safety practices.

Food Safety Certification

Programs like ServSafe that ensure knowledge of food safety practices.

Sous Vide

A cooking method that involves vacuum sealing food and cooking it in water at a precise temperature.

Personal Protective Equipment (PPE)

Gear worn to ensure safety in a culinary environment.

Space Utilization

A strategy to maximize the efficiency of food preparation areas.

Nutritional Labels

Labels on food packaging indicating the nutritional content of the product.

Gratins

Baked dishes topped with cheese or breadcrumbs until golden.

Baking Temperature

The specified temperature at which most baking occurs, typically 350°F.

Portion Control

The practice of managing the amount of food served at one time.

Measuring Devices

Tools like scales and measuring cups to accurately ascertain ingredient quantities.

Emerging Food Trends

Current shifts in culinary practices that affect what items are consumed or how meals are prepared.

Food Allergies

Adverse immune responses triggered by specific food allergens.

High Volume Production

Preparing large quantities of food efficiently and safely.

Cheese Varieties

Different types of cheese categorized by texture, aging, and flavor.

Dairy Alternatives

Plant-based substitutes for dairy products, such as almond or soy milk.

Ingredient Substitution

Using an alternative ingredient in place of another in recipes.

Nutritive Value

The beneficial compounds provided by food that support health and wellbeing.

Herb Garnishes

Fresh herbs used to enhance the presentation of dishes.

Cooking Terminology

Specific culinary words and phrases used to describe various cooking methods.

Plate Presentation

The art of arranging food on a plate to enhance its visual appeal.

Recipe Scaling

Adjusting a recipe by increasing or decreasing ingredient quantities based on desired servings.

Flavor Profiling

Understanding and balancing the combination of flavors in a dish.

Culinary Techniques

The skills used in cooking that dictate how food is prepared and served.

Hostess Duties

Responsibilities involving welcoming guests, managing tables, and ensuring pleasant experiences.

Appetizer Preparation

The process of creating small starter dishes for meals.

Banquet Setup

The arrangement of food and service for large gatherings or events.