Word Power: Test Your Knowledge of Cooking Terms
If 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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Cooking Term #4: Dredge
A: Coat lightly
B: Drain liquid
C: Break apart by hand
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!”
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
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."
Cooking Term #10: Tajine
A: Earthenware cooking pot with a conical lid
B: Wide spatula
C: Yellow citrus fruit mainly used in Asian cuisine
Cooking Term #11: Smidgen
A: Deep-fried onion
B: Square skillet
C: Small amount
Answer: C—Small amount
As in, “I like to add a smidgen of sea salt onto my caramel cookies before serving.”
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 #13: Aspic
A: Paring knife with a pointed blade
B: Savoury meat-stock jelly
C: Snake soup
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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