1. Simmering
   Deglazing
2. Caramelizing
   Sauteing

This is deglazing the pan, and the resulting liquid is the delicious base for making a pan sauce or gravy. When it's served on its own, it's known as "jus."

1. Reconstitution
   Maceration
2. Condensation
   Emulsification

Common ingredients used to macerate fruit include juices, sugar, liquor and syrups. It changes the texture and taste of the food. Herbs can also be macerated.

1. Frying
   Sauteing
2. Boiling
   Confit

Boiling is cooking food in boiling water or a water-based liquid such as milk or stock. You often cook potatoes this way if you'd like to mash them. You also boil pasta to cook it.

1. A mixture of flour and fat used for thickening sauces
   A yeast-based dough
2. A sugar syrup
   A tomato-based sauce

Roux (pronounced "roo") is a thickener for sauces and soups that combines equal parts flour and fat, usually butter. It's the most common way of thickening gravies and stews. In fact, it's often the base of lots of dishes.

1. Eggs
   Fish
2. Poultry
   Cheese

You can definitely poach fish in white wine, although you'd want to poach eggs in water and most poultry in some type of stock. Poaching means to cook in liquid, but not fat, so it's generally a healthier way to prepare food.

1. Parcooking
   Blanching
2. Shocking
   Simmering

This technique is called shocking. It immediately stops the cooking process. It is most often used after blanching something, which means the item is cooked very quickly in boiling water, and then shocked in an ice bath. This technique is used to remove the skins of tomatoes before canning them.

1. True
2. False

Sweating is to cook a food over gentle heat, covered or partly covered, until it releases liquid into the pan. This technique is often used when making a mirepoix. Steaming is to cook in steam by suspending foods in a covered pot over boiling water.

1. True
2. False

Parboiling is partially boiling food then finishing the cooking later. For instance, you might parboil potatoes before roasting them. In blanching, the food is cooked briefly in boiling water, then removed and plunged into ice water to stop the cooking process.

1. Salt cure
   Smoking
2. Confit
   Canning

Confit, a specialty of Gascony, France, is derived from an ancient method of preserving meat (usually goose, duck or pork) in which the meat is salted and slowly cooked in its own rendered fat. However, it originally meant foods that were cooked and preserved in sugar and sugar syrup.

1. A small amount of fat over high heat
   A large amount of fat over low heat
2. A small amount of fat over low heat
   A large amount of fat over high heat

When sauteing, you need a small amount of oil or other fat in a skillet or saute pan. You then cook the food over high heat. This is a relatively quick method of cooking, and is normally used for things that have been cut into small or thin pieces.

1. Above
   Below
2. Both above and below
   The sides

Food is cooked directly below the primary heat source when it broiled. This is a quick method of cooking or finishing a dish. It can be used to brown and melt cheese on tuna melt sandwiches, for instance.

1. 212 degrees Fahrenheit
   230 degrees Fahrenheit
2. 185 degrees Fahrenheit
   325 degrees Fahrenheit

The temperature at which water boils is 212 degrees Fahrenheit (100 degrees Celsius.) This measurement only holds true at sea level. If you're boiling water at roughly 6500 feet in altitude, it actually boils at 200 degrees Fahrenheit, instead. This means that recipes made at sea level need to be adjusted for higher altitude cooking.

1. Wet and dry heat
   Convection and conduction
2. Microwave and infrared
   Grilling and broiling

Combination cooking uses both dry and moist cooking techniques. Braising is an example of this combination method.

1. True
2. False

This is false. Searing does, however, give meat dishes added depth and flavor by caramelizing the surface of the meat. Surprisingly, meat loses more juice when it's seared first.

1. Wrap it in fat
   Trim the fat
2. Stuff it with herbs
   Tie it with twine

To bard a roast means to tie fat, such as bacon or fatback, around it to prevent it from drying out while it cooks. It is often used on lean meats.

1. Carrots, onions and celery
   Green pepper, garlic and celery
2. Turnips, onions and green pepper
   Tomatoes, onions and garlic

Mirepoix is a combination of chopped carrots, celery and onions used to flavor stocks, sauces, soups and other foods. It's considered an 'aromatic.'

1. Braising
   Stewing
2. Smoking
   Roasting

Braising is ideal for tough cuts of meat because the long, slow cooking develops flavor and tenderizes the food by gently breaking down its fibers.

1. There is no real difference.
   Roasting uses higher heat.
2. Baking is for pies only.
   Roasting requires herbs.

These are essentially identical dry heat cooking methods. However, roasting generally refers to things that have a fixed structure (like vegetables or a chicken,) whereas baking typically refers to breads, pastries and other dishes where the structure of the initial product (dough, batter or custard) changes with heat.

1. True
2. False

The acid from the citrus juice penetrates the flesh, breaking down the proteins and giving the finished ceviche a texture similar to seafood cooked using heat. It is technically cured, not cooked.

1. 1/8 inch by 1/8 inch by 2 inches
   1/8 inch by 1/8 inch by 1/8 inch
2. 1/4 inch by 1/4 inch by 6 inches
   It just means small strips.

A julienne, also known as a matchstick cut, is 1/8 inch by 1/8 inch by 2 inches. The technique is often used with carrots, celery and potatoes.

1. Paring knife
   Utility knife
2. Chef's knife
   Bread knife

A sharp chef's knife is the best knife to dice carrots (and many other vegetables.) It's important to keep your knife sharp to minimize risk of injury; the more dull it is, the more force you use when cutting, the more likely you are to slip and cut yourself (with force.)

1. They keep it sharper.
   They make it easier to hold.
2. They keep food from sticking to the blade.
   They're decorative.

The depressions on a Granton blade help keep food, like raw potatoes, from sticking to the blade as you are slicing. It also makes cleaner cuts because of how it moves through food.

1. To keep a fine edge on a sharp knife
   To hold hot dishes
2. To replace the blade of a knife
   To cook a pizza

A steel is a long, thin, round rod made of high-carbon steel used to keep a fine edge on sharp knives. Cutting can bend the edge of knife, so the honing steel undoes some of the damage caused by regular use.

1. True
2. False

Brining is an age-old process that has recently regained popularity. The trick is the right balance of salt in the brine; too little and it won't do any good, too much and the food will taste salty.

1. First, dip it in flour, then in a liquid, then in breadcrumbs.
   First, dip it in a liquid, then in flour, then in breadcrumbs.
2. First, dip it in flour, then in breadcrumbs, then in a liquid.
   Just roll it in bread crumbs mixed with flour

To coat food with bread, crackers or other crumbs, the food is first dipped in flour, then in a liquid (beaten eggs, milk, beer, etc.,) and finally in the crumbs, which may be seasoned with salt, pepper and various herbs.

1. True
2. False

Because the milk solids that make butter burn are removed in clarified butter, it has a higher smoke point than regular butter. This means it can be used to cook foods at higher temperatures (with no risk of setting off your smoke alarm.)

1. True
2. False

French for "flamed" or "flaming," this dramatic food presentation is achieved when liquor is added to a food that is warmed and ignited just before serving.

1. True
2. False

The liquids remove the browned food bits from the bottom of the pan, which can be used to make a flavorful pan sauce or gravy. If you serve it without seasoning it more, it's called a "jus."

1. To remove the fat before cooking
   To preserve by salting, sugaring or smoking
2. To cut away mold left after dry-aging
   To soak in alcohol to kill bacteria

Meat can be cured in one of three ways: packing in salt, coating in sugar or smoking. All of these methods preserve perishable proteins like meat and impart different flavors. There are other ways of preserving meat, but they aren't considered "curing."

1. Slightly firm and chewy
   Soft
2. Sticky
   Crunchy

Al dente is Italian phrase meaning "to the tooth." It's used to describe pasta that is cooked only until it offers a slight resistance when bitten into, or is firm when you bite it.