A wide variety of cooking techniques are used by chefs on a daily basis to produce high-quality, gourmet meals. Today, we're taking a look at some sauces, herbs and fun kitchen facts that will teach you some basics of cuisines and cooking!
Let's take a look at some glossary terms. Before any chef begins to cook, he or she will have everything prepped, set up and ready to go. There's a fancy term for this. A chef will also use a mixture of vegetables and seasonings to whip up a strong base for flavoring soups and stews. These include a mirepoix and the "holy trinity." The "holy trinity" refers to specific ingredients and is popular in a variety of Southern recipes.
You might also be familiar with some types of sauces, like tomato sauce, pesto sauce and Hollandaise sauce. Do you know the ingredients used to create these sauces, and do you know which classic dishes they enhance?
Do you think you love cooking enough to take this 35-question quiz? If you ever get stuck, feel free to utilize the attached hint for each question, which will guide you to the correct answer! Don't let the kitchen heat get to you - take this quiz now to see how much you know!
You'll often hear the phrase "al dente" when cooking pasta. What do you think that means?
To cook pasta so it has a slight "bite" to it
When you cook pasta until it's al dente, you're cooking it until it has a slight bite to it. If you cook the pasta past the al dente stage, you might overcook it!
To pour a sauce over the food in various stages of the cooking process
You'll often hear about cooks basting a turkey or another type of roast. This just means that they're pouring a sauce or the drippings from the roasting pan over the roast throughout the cooking process.
When you cook flour together with a type of fat, like oil or butter, you'll create something called a roux, which is typically a nutty brown color. A roux is used to thicken a sauce or soup, such as gumbo.
All of your prep work is done and ingredients are set up for cooking
Mise en place refers to having all of your ingredients prepped, measured out and set up nearby so they're ready for use. This allows for organization throughout the cooking process, without scrambling to find ingredients as you cook.
A "bouquet garni" refers to herbs that are bundled together and floated in a liquid during cooking. These herbs are easily removed before serving. A bouquet garni is often used to enhance the flavor of soups, stocks and stews.
Which of these oils is not great for deep frying foods?
Olive oil has a very low smoke point and should not be used for deep frying foods. If an oil has a low smoke point, that means it will start to break down and smoke at a lower temperature, adding an unpleasant taste to foods.
It's safe to eat chicken when its internal temperature reaches ______ degrees Fahrenheit?
You should never eat chicken that has not been cooked to 165 degrees Fahrenheit internal temperature, to ensure that no bacteria remain. Of course, it's okay to then refrigerate your cooked chicken and eat it cold!
What is the term for cooking a piece of protein in its own fat?
A confit is a piece of protein, often duck or chicken, that is slowly cooked in its own fat. You can also confit vegetables, like onions or garlic, in a flavorful oil such as olive oil or clarified butter.
A garlic-based sauce that is popular in Mediterranean cuisine
A traditional Mediterranean aioli is often white or yellow in color, and is made up of garlic and olive oil. It's also similar to mayonnaise, albeit a little bit thinner. These days, an aioli can refer to any elevated mayonnaise-based sauce
How many mother sauces are there in French cooking?
There are five mother sauces in French cooking, which are considered to be classic bases of great French recipes. The five mother sauces are: tomato sauce, Hollandaise sauce, Espagnole sauce, béchamel sauce and velouté sauce.
To tie a food item together so it doesn't fall apart during the cooking process
You've probably heard of trussing a chicken or a turkey with butcher's twine. This just means that parts of the protein are held together during the cooking process, often to ensure even cooking or to hold a filling inside.
Herbes de Provence is actually a mixture of all different kinds of dried herbs. While it can vary, standard Herbes de Provence typically includes marjoram, fennel, rosemary, thyme and basil. Some blends may include tarragon, savory, sage or lavender.