Fundamentals of Culinary Preparation Quiz

Optimal temperature range for achieving crispy and evenly cooked fried foods.

Italian term indicating pasta cooked to a firm, slightly chewy texture.

Mayonnaise is an emulsion of egg yolks, oil, and vinegar or lemon juice.

A versatile and essential kitchen knife with a broad blade, suitable for slicing, dicing, and chopping.

A classic French white sauce used as a base for various dishes, made with a roux and milk.

A vegetarian dish featuring spinach ('saag') and Indian cheese ('paneer').

A fragrant herb often used to enhance the flavors of Mediterranean dishes.

A cooking technique to briefly immerse food in boiling water, then quickly cool, maintaining color and texture.

Technique of adding liquid to a hot pan to dissolve and incorporate flavorful bits stuck to the pan.

Unlike common baking flours, semolina flour is not typically used in traditional baking recipes.

Anchovies provide the distinctive umami flavor in a traditional Caesar salad dressing.

A resting period for bread dough, allowing yeast to produce carbon dioxide, causing the dough to rise.

A method of slow-cooking food in vacuum-sealed bags at low temperatures for precise doneness.

A Provençal fish stew, where the main ingredient is a variety of fish.