High School Culinary Terms Test: Speed and Efficiency Vocabulary

📚 Quick Study Guide

• 🔪 Mise en Place: 🇫🇷 French term meaning "everything in its place." It refers to the preparation and organization of ingredients, tools, and equipment before starting to cook.
• 🔥 Sauté: To cook food quickly in a small amount of fat over relatively high heat.
• ♨️ Simmer: To cook food in liquid just below the boiling point. Small bubbles will gently rise to the surface.
• 🥣 Béchamel: A basic white sauce made with milk thickened with a white roux (butter and flour).
• 🥕 Brunoise: A very small dice, about 1/8 inch square.
• 🌿 Chiffonade: To finely slice leafy greens or herbs into thin ribbons.
• 🥄 Emulsify: To combine two liquids that normally don't mix (like oil and vinegar) into a stable mixture.

Practice Quiz

1. What does "mise en place" mean in culinary terms?
   1. A type of French soup.
   2. Everything in its place.
   3. A cooking competition.
   4. A specific knife technique.
2. Which cooking method involves cooking food quickly in a small amount of fat over high heat?
   1. Simmering
   2. Braising
   3. Sautéing
   4. Poaching
3. What is the temperature range for simmering?
   1. Above boiling point.
   2. Just below boiling point.
   3. Exactly at boiling point.
   4. No visible bubbles.
4. What are the main ingredients of a Béchamel sauce?
   1. Tomato, garlic, and herbs.
   2. Milk, butter, and flour.
   3. Cream, eggs, and cheese.
   4. Broth, wine, and onions.
5. What is a brunoise cut?
   1. A large, irregular chop.
   2. A very small dice, about 1/8 inch square.
   3. A thick slice.
   4. A long, thin strip.
6. What is chiffonade?
   1. A type of cheese.
   2. A specific cut for leafy greens.
   3. A French dessert.
   4. A method for tenderizing meat.
7. What does it mean to emulsify ingredients?
   1. To separate two liquids.
   2. To combine two liquids that normally don't mix.
   3. To cook until all moisture evaporates.
   4. To freeze rapidly.