Cooking 101 - MSN Encarta

Serving a slice of pie à la mode means:

To serve it with whipped cream.

To serve it in the French fashion.

To serve it with ice cream.

To serve it with a fruit coulis.

What is the colored outermost portion of the peel of a citrus fruit, such as an orange or a lemon, called?

Pith

Zest

Oil

Gusto

Why should you keep a fire extinguisher handy when making the classic dessert crepes flambé de l’orange?

Crepes are paper-thin pancakes and prone to catching on fire.

The orange juice's acidity is as flammable as gasoline.

When flipping the crepes, your sleeve may catch on fire.

Flambé indicates that the food will be ignited.

What do you call foods that have been cut into thin, matchstick strips?

Julienne

Ladyfingers

Raclette

Tagine

What is vinaigrette?

A clear liquid

A mixture of vinegar and other ingredients

A basic mixture of oil and acid, such as vinegar or citrus juice

A French sauce

When you are cooking food quickly in a small amount of fat (such as oil or butter), in a pan over relatively high heat, what are you doing?

Frying

Sautéing

Steaming

Broiling

To make crème brûlée, you bake the custard in a bain-marie. What is a bain-marie?

A wood-burning stove

A special container named after Marie Curie, the Polish-born French chemist and physicist

A water bath

A small French tabletop oven

When using a wok to stir-fry--a method of cooking that uses high heat--it is important to use an oil with a high smoke point. Which of these oils would work best for wok stir-frying?

Peanut oil

Extra-virgin olive oil

Sesame oil

Melted butter

Using a liquid (usually wine or stock) to lift caramelized drippings remaining in the pan after sautéing or roasting is called what?

Basting

Deglazing

Marinating

Reducing

When you are folding ingredients in a recipe, what are you doing?

Taking the flat ingredient you are folding (such as a tortilla or a crepe), spooning a cooked mixture onto it, and folding it in half twice, to create a triangle with one arched side.

Soaking the food in a mixture to infuse it with the liquid's flavor.

Combining a light airy mixture (such as whipped cream) with a heavier mixture (such as pudding), using a spatula to gently cut through the mixtures, and scooping it over itself repeatedly.

Placing the food on a piece of parchment paper, folding and sealing it on all sides, and baking it.