1.
What is 'roux,' a common thickening agent in cooking?
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A. A mixture of fat and flour cooked together, used to thicken sauces ✓
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B. A type of sweetener
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C. A type of vinegar
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D. A type of dairy product
💡 'Roux' is a mixture of fat and flour cooked together, commonly used as a thickening agent for sauces.
2.
What is 'deglazing' a pan in cooking?
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A. Adding liquid to a hot pan to loosen browned bits of food stuck to the bottom ✓
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B. Cleaning a pan with soap and water
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C. Heating a pan without any food in it
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D. Adding oil to a cold pan
💡 'Deglazing' involves adding liquid to a hot pan to loosen and dissolve browned bits of food, often used to make a sauce.
3.
What does 'searing' involve in cooking?
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A. Quickly browning the surface of food at high heat ✓
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B. Slowly cooking food over low heat for hours
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C. Cooking food entirely in liquid
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D. Cooking food without any heat at all
💡 'Searing' involves quickly browning the surface of food at high heat, often to develop flavor before further cooking.
4.
What does 'sauteing' involve in cooking?
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A. Cooking food quickly in a small amount of oil or fat over relatively high heat ✓
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B. Cooking food slowly in a large amount of liquid
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C. Cooking food in an oven at low temperature
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D. Cooking food without any heat
💡 'Sauteing' involves cooking food quickly in a small amount of oil or fat over relatively high heat.
5.
What does 'braising' involve as a cooking technique?
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A. Cooking food slowly in a small amount of liquid, typically after searing ✓
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B. Cooking food quickly at very high heat
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C. Cooking food without any heat
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D. Cooking food only in an oven, without any liquid
💡 'Braising' involves searing food first, then cooking it slowly in a small amount of liquid, typically covered.
6.
What does 'zesting' a citrus fruit involve?
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A. Removing the outer, flavorful peel, avoiding the bitter white pith underneath ✓
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B. Squeezing all the juice out of the fruit
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C. Removing the fruit's seeds
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D. Peeling the entire skin off the fruit
💡 'Zesting' involves removing the outer, flavorful peel of a citrus fruit, while avoiding the bitter white pith underneath.
7.
What is 'poaching' as a cooking method?
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A. Gently cooking food in liquid kept just below the boiling point ✓
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B. Cooking food quickly in hot oil
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C. Cooking food in a dry oven with no liquid
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D. Cooking food without any heat
💡 'Poaching' involves gently cooking food in liquid maintained just below its boiling point.
8.
What does 'emulsifying' mean in cooking, such as when making mayonnaise?
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A. Combining two liquids that don't normally mix, like oil and water, into a stable mixture ✓
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B. Separating two liquids that are mixed together
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C. Freezing a liquid mixture
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D. Boiling a liquid mixture rapidly
💡 'Emulsifying' involves combining two liquids that don't normally mix, such as oil and water, into a stable mixture, as in mayonnaise.
9.
What does 'tempering' chocolate involve?
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A. Carefully heating and cooling chocolate to achieve a stable, glossy texture ✓
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B. Melting chocolate at any temperature without control
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C. Freezing chocolate for storage
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D. Adding sugar to chocolate
💡 'Tempering' chocolate involves carefully controlling heating and cooling to achieve a stable, glossy final texture.
10.
What does 'blanching' involve in food preparation?
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A. Briefly boiling food, then immediately cooling it in ice water ✓
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B. Slowly cooking food over many hours
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C. Cooking food entirely in an oven
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D. Freezing food without any prior cooking
💡 'Blanching' involves briefly boiling food, then immediately cooling it in ice water to stop the cooking process.
11.
What does 'reducing' a sauce involve in cooking?
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A. Simmering a liquid to evaporate some of its water content, concentrating its flavor ✓
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B. Adding more liquid to a sauce
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C. Cooling a sauce quickly
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D. Straining solids out of a sauce
💡 'Reducing' a sauce involves simmering it to evaporate water content, concentrating and intensifying its flavor.
12.
What does 'proofing' refer to in bread baking?
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A. Allowing dough to rise before baking, due to yeast fermentation ✓
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B. Baking bread at a very high temperature
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C. Cutting bread into slices
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D. Freezing dough for storage
💡 'Proofing' refers to allowing bread dough to rise before baking, as yeast ferments and produces gas.
13.
What does 'dicing' refer to as a cutting technique?
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A. Cutting food into small, uniform cubes ✓
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B. Cutting food into thin strips
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C. Cutting food into thin, round slices
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D. Cutting food into large, irregular pieces
💡 'Dicing' refers to cutting food into small, uniform cube shapes.
14.
What does 'whisking' involve as a kitchen technique?
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A. Rapidly beating ingredients together, often to incorporate air or combine them smoothly ✓
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B. Slowly stirring ingredients together
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C. Cutting ingredients into small pieces
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D. Cooking ingredients over direct heat
💡 'Whisking' involves rapidly beating ingredients together, often to incorporate air or achieve a smooth, combined mixture.
15.
What does 'julienne' refer to as a cutting technique?
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A. Cutting food into thin, matchstick-like strips ✓
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B. Cutting food into large chunks
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C. Cutting food into thin, round slices
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D. Cutting food into small cubes
💡 'Julienne' refers to cutting food, especially vegetables, into thin, matchstick-like strips.
