Only A True Master Chef Could Pass This Cooking Lingo Quiz

MasterChef is a competitive cooking show on the FOX network. The United States version is based off a similar British series of the same name. MasterChef premiered on FOX in 2010 and is currently on its ninth season. The competition encourages people who are passionate about cooking who aren't quite professionals. There is also a MasterChef Junior for food talented kids. (Nothing like a 10-year-old making a five-star meal when frozen mozzarella sticks were made for us for dinner).

Judges who appeared on MasterChef include Gordon Ramsay, who is the co-creator, Graham Elliot, Joe Bastianich, Christina Tosi, and Aarón Sanchez. All judges are either chefs themselves or involved in the food industry in some way.

In order to win MasterChef, the contestants need to be a masterchef. A contestant will need to be able to read recipes under pressure. It's important to know cooking and baking terms like its everyday non-cooking vocabulary. If a contestant doesn't know what "flambé", "roux", or "cured" means it could mean their demise in the competition. Get out some vocabulary flashcards and prepare a snack to get ready for this quiz.

Would Gordon Ramsay, who is famous for his harsh (and sometimes comical) critiques approve of great culinary vocabulary skills? Probably not; it's expected for a master chef.

Question 1

What food does "al dente" refer to?

This cooking term refers to the texture of a certain food as it is being cooked. Al dente is considered the superior texture of this Italian food in contemporary cuisine. This food is firm in the mouth, not quite soft. It means the food is slightly undercooked from boiling. An al dente piece of this food should feel like a stick of chewing gum. This method will also help prevent this starchy food from becoming too soft when added to a sauce or broth.

Question 2

Which tool would be used to "dice"?

In order for ingredients to cook consistently in a recipe, it's important for all of the pieces to be remotely the same size. For example, a larger piece of onion will cook differently than a smaller piece. A masterchef wouldn't want a patron to take a bite of chicken pot pie and be faced with a big, raw, chunk of onion. How embarrassing. That's why techniques and terms such as "dicing" are important to gauge the size of ingredients.

Question 3

What does "basting" do?

Basting is a technique used in cooking at high temperatures for a long period of time such as roasting, grilling, or rotisserie. It's usually a liquid being added to the thing being cooked, which will do one of these four things. The liquid can be administrated using something called a basting brush. These culinary brushes can be made with bristles, like a paintbrush, or with silicone pieces. It can also be referred to as a pastry brush depending on the context.

Question 4

Which food is "kneaded"?

With pottery and other clay structures designed to cook in a kiln, it's important to knead the clay to eliminate air bubbles. These air bubbles could make a molded pot explode with the intense heat and pressure of a kiln. Kneading is the act of folding or pressing with hands. Besides this food, kneading can also be referred to as a massage technique. The purpose of this kind of kneading in the culinary world is to mix ingredients and create structure.

Question 5

What does "julienne" mean?

To julienne something means to cut it a certain type of way. It can be used in regards to cutting from a protein to a vegetable. However, the most common foods to julienne are vegetables, especially carrots, celery or potatoes. The origin of this word is unknown, but it's been recognized by print in the culinary would since 1772 by French chief François Massialot. The purpose of a julienne is to create uniform cuts of the food item at hand.

Question 6

What does a marinade do?

A marinade is a liquid or rub that is composed to spices, herbs, and/or oils. These solutions are usually of an acidic quality. It's thought that this technique comes from the use of brine, a highly concentrated solution of salt and water, in the pickling process. This technique can be done short or long-term depending on the food product being used. A steak marinade may include ingredients like soy sauce, lemon juice, Worcestershire sauce, and/or garlic. It's important to practice safe food handling with raw meats being marinated.

Question 7

What does "acidulate" mean?

An acid is a powerful substance in science that is the opposite of a base. On the pH scale, opposite examples of acids and bases are HCL (hydrochloric acid) and NaOH (sodium hydroxide). With a word like "acidulate," it's safe to assume that acids are involved. The word "acid" comes from the Latin word "acere", or to be sour. That's exactly what acids are: sour. On the pH scale, lemon juice is considered a 3 which, after stomach acid, is two away from HCL.

Question 8

What food does a "blind bake" refer to?

If The Great British Bake Off has been a part of your most recent Netflix binge, then this should be an easy one. The Great British Bake Off, or GBBO, is a reality cooking show based in the United Kingdom. The best bakers test their skills against each other to please judges Mary Berry and Paul Hollywood. Blind baking can also be referred to as pre-baking. There are many different ways to blind bake, but a popular way is with ceramic balls.

Question 9

Which tool would be used to "beat"?

Beating sounds a bit violent, but we promise in this context, it's only used to create delicious food. Beating is the act of stirring food together rigorously to combine ingredients and add air to a mixture. For example, to make an omelette or scrambled eggs, one would beat eggs to combine the whites with the yolks. This adds air to the mixture which will make the end product nice and fluffy. We also recommend adding a splash of milk or water to increase the volume of the eggs.

Question 10

What food does "shuck" refer to?

Oh shucks. This cooking term can be referred to a lot of different kinds of food. Some other examples are walnuts or corn. Corn needs to be shucked from the husk, and the best way to do it is to start with pulling off the leaves one at a time from the cob. The other noun version of this word can refer to a thing or person of little value. For example: with his torn up clothes and shoes, the man looks like a shuck.

Question 11

Which kind of temperature is used to "sear" meat?

Searing meat creates an intentionally burnt, caramelized crust with the sugars of a marinade or rub. This creates more interesting flavor in the meat, and browns the meat nicely. Any kind of meat can be seared. It's the seasoning that adds to the crust of the meat when seared. Depending on the cut of meat, add a fat-like vegetable oil to a pan first before adding the meat. Sometimes this cooking technique doesn't fully cook the protein, so additional cooking can be finished in the oven.

Question 12

What are the two most basic seasonings?

Not to be confused with the different climates places like North America will experience in a calendar year, seasoning is the act of adding herbs or spices to a dish to compliment - or add - flavor. Some spices also have antimicrobial traits, which is beneficial in warmer climates or while traveling for long periods of time by boat. Some of the earliest examples of spice use are from Indian, Chinese, and Egyptian cultures. During the Middle Ages in Europe, however, they were considered a delicacy.

Question 13

Which food would you "blanch"?

Blanching is a process in cooking that is used to preserve ingredients for further cooking. An ingredient will be placed in boiling water for a short amount of time and then instantly changed to iced water to stop the food item from cooking further. The latter process is called "shocking". This process has a lot of benefits, including maintaining the flavor, color, and nutritional value of the food. At home, this can be done in a large pot of water, but in a professional kitchen, a conveyor belt may be used.

Question 14

Which protein needs to be "deveined"?

If dining in a restaurant, and a black line is found in this food - send it back. Although this part of this protein probably will not harm the diner, it's an industry standard to be removed for sanitary reasons. This black line, usually referred to as a vein, isn't like any human vein. In fact, this part of the protein services as the digestive tract of this animal. The removal of this vein does affect the flavor of this protein, which besides the obvious, is the reason it's removed.

Question 15

What does it mean to "pare"?

If one doesn't know what or how to "pare" they probably have at least heard of a paring knife. A paring knife is a short, pointed knife, where the handle is usually longer than the blade. Of course, they are used to pare food, but it's also a very versatile knife in the kitchen. They're also great for cutting through tough root vegetables such as potatoes. Because the tip is small and sharp, it's also handy in removing pepper seeds or the tops of strawberries.

Question 16

Is "simmer" above or below the boiling point?

Boiling is a handy cooking method that is used for many meals. It is used to cook the bases of dishes such as pasta or rice, eggs, soups, vegetables, and more. It's also used for that late night box of mac and cheese. We don't judge. Boiling water can also be used as a safety precaution to safely drink water, without proper purification, to end micro-organism. Bringing water to its boiling point, which is 212°F, will get rid of most microbes that can make the drinker sick.

Question 17

What does it mean to "stir fry"?

Stir fly is a very popular cooking technique, and it originates from Chinese cultures. It has since been adapted by other cultures, including the West. Stir frying for a cooking purpose can be seen as early as the Ming dynasty, which lasted almost 300 years in China. This cooking technique wasn't widely popular in the 20th century among common folk due to the additional cooking ingredients. At that time, steaming and boiling food was more popular. Stir frying food is a quick way to make a healthy meal.

Question 18

How is something "poached"?

Poaching may be similar to other wet heat cooking techniques, but what sets poaching apart is the fact that it's done with lower temperatures. This is ideal of soft or delicate foods such as fruit, eggs, or fish because the food will not dry out and thus fall apart. Because no additional fat, such as butter or oil, is used in this cooking method, it is considered health conscious. A poached pear, for example, is made with wine and spices.

Question 19

How is a "reduction" done?

A reduction usually comes from a liquid, such as a sauce or juice, that is thickened by concentrating the product. This may be done to increase the flavor of the liquid so it can be used in a recipe. For example, for a caprese salad, a salad of fresh mozzarella, tomato, and basil, balsamic vinegar may be reduced to create a thicker and more flavorful dressing. A wine may be reduced for a sauce to not only add flavor, but to remove the substance.

Question 20

What does it mean to "dilute"?

Dilute is similar to a reduction in the way that the texture or consistency is changed in a liquid. However, a reduction uses a chemical reaction which is different than diluting. An example where diluting would be used in the kitchen is a frozen juice concentrate, like orange or apple juice. When oxygen is too concentrated from a lack of nitrogen, it can lead to a loss of life with prolonged exposure. Nitrogen dilutes oxygen and helps us be able to breathe air safely.

Question 21

What does a "batter" contain?

The verb use of batter means to either physically pound or verbally criticize. It comes from the old fresh word "to beat". For cooking or baking, a batter is a thin dough. A batter will be used in baking a cake, making pancakes, or used to coat a food for frying. The thickness of the batter depends on the type of food. For example, a crepe batter will be thinner than a pancake batter. What ingredients typically make up a batter?

Question 22

What temperature is "lukewarm"?

It's openly understood that Darth Vader says "Luke I am your father". However, the quote is actually "no, I am your father". Crazy, right? Well, what about the term "lukewarm"? It's adjudicative that can describe a temperature, but also a personality trait. Someone who is lukewarm is apathetic or unenthusiastic. The term is actually a combination of both words "luke" and "warm". "Luke" came from the Middle English word "lew" which translates to "tepid". A way to test for a lukewarm liquid is to test on the wrist.

Question 23

What is a "glaze"?

We've all heard about glazed doughnuts. Doughnuts are fried treats that come in a lot of different formats and flavors, but most have a hole of some sort or a filling. To make a glazed doughnut, there must be patience in waiting until the doughnut has cooled from frying. Then a glaze is either brushed or tipped onto the surface of the doughnut. To finish a glazed doughnut, flip it over so the glaze completely covers the doughnut. Then place on a wire rack.

Question 24

Choose the best tool to "stir" with

Many meals require stirring of some kind. Whether it's a baking mixture with flour, eggs, milk, and butter or a salad that needs to be dressed, stirring is a widely used technique in the kitchen. That's the verb version of stir. It can also be used on a noun or adjudicative. For example, "the child stirred in the night during the thunder storm" or "the drama at the party created a stir". Our favorite form of stir, of course, involves food.

Question 25

What does "whipping" do?

Most people are familiar with whipped cream. It's a dairy topping, that commercially comes in a can, and usually tops desserts or sweet breakfast items. However, whipped cream doesn't need to come in a can. It's super easy to make at home with the help of either a hand or standing mixer. In a chilled bowl, combine heavy whipping cream (found in the dairy isle) with sugar and vanilla flavoring. Then use the mixer to combine the ingredients until fluffy.

Question 26

What does "au gratin" mean?

Au gratin potatoes is a popular dish around Thanksgiving time as an alternative to mashed potatoes. This dish includes potatoes and a creamy cheese sauce. Butter, milk and cheese are combined in a sauce pan to create the delicious cheesy goodness in-between the potatoes. The potatoes will be cut into slices no bigger than a 1/4 of an inch. Once the sauce is thick, add the sliced potatoes and onion to the pan before transferring to a casserole dish to finish in the oven.

Question 27

Dried and salted meats are called what?

The drying and salting of meat has been a form of preservation before refrigeration. The high concentration salt dehydrates the meat and prevents micrograms from growing. In order to preserve, the solution needs a minimum of a 20% concentration of salt to stop bacteria from growing. If the meat is smoked prior, a smaller concentration of salt can be used. This form of preservation was popular for long journeys by ship, where the salted meat would be kept in a barrel.

Question 28

What does it mean to "flambé" something?

Flambé is a technique that comes from France that includes cooking with liquor. It can be used in a variety of dishes such as Bananas Foster and Cherries Jubilee, or Steak Diane. This technique reduces the content while increasing the flavor. Bananas Foster is a banana-based dessert that is typically served over ice cream or waffles. Butter, brown sugar, cinnamon, and rum is added to a pan before diagonally sliced bananas are added to the mixture. Nuts or whipped cream may be added on top.

Question 29

What is a "charcuterie board"?

The French word "charcutier" translates to "pork butcher" However, charcuterie is not exclusive to pig and pork products. This is a method of preserving food through curing before the modern preservation of refrigeration. Now that we have refrigerators to keep our food fresh and bacteria-free, this method is more used today for flavor. Popular examples of this are sausage, bacon, ham, pâté, and roulade. One would find a charcuterie board at a meat prominent restaurant, but it's also something one could put together at home.

Question 30

Which tool would be used to "purée" food?

A purée is a soft liquid that is typically made up of vegetables or fruit. Baby food is considered a purée and needs to be to that consistency. Purée can be used as an ingredient to a dish or a decorate element. It can also be its own food, like a soup. There are also purées that have specific names like hummus, peanut butter, apple sauce, or baba ghanoush. The term is of French origin and means refined or purified.

Question 31

What kind of tool is a "mandoline"?

Not to be confused with a mandolin, a musical instrument, a mandoline is a flat, plank like kitchen tool. An inexperienced user may want to use a glove to protect their hands. This tool can produce many different shapes, textures, and girth of food used with it. It's used by pressing the food item up and down the length of the board. The types of foods that can be created with a mandoline are french fries, vegetable chips, and root vegetable noodles.

Question 32

What is a "microplane"?

A registered trademark from Grace Manufacturing, Microplane is both a brand and kitchen tool. This tool started out as a woodworking tool by the founder of Grace Manufacturing, Richard Grace, but was purchased by chiefs for a different reason. Now a microplane is considered a master chief's essential, but is also widely available for consumers. A person would use a microplane to zest citrus fruit, finely cut garlic, or prepare a block of parmesan cheese for use on the table.

Question 33

What is being made if a "roux" is created?

This French cooking technique (sense a trend here?) has been around for hundreds of years. It's a thickening agent that combines equal parts flour and a fat, such as butter. The two ingredients are mixed together in a pan until they become one. The mixture is continuously stirred for about 20 minutes until it's a light golden color. A roux can also be browned for longer, depending on the dish being cooked. This word is pronounced like "roo" and is included in a lot of dishes.

Question 34

What kind of food is a "bisque"?

Typically a dish that includes seafood or shellfish, this French dish is also popular along coastal towns in the United States. It's rumored that the name of this food comes from the Bay of Biscay, which is off the west side of the country of France and north of Spain. This food item was originally created to extract flavor from seafood that wasn't prime enough to sell as is. To make the most authentic bisque, grind the shells of crustaceans and include them in the dish.

Question 35

What is a "sweetbread"?

This food is a delicacy that isn't what it sounds like. In fact, it's not a carb at all, but a body part of a baby animal; usually a lamb or calf. This part of an animal is very tender and melts in the mouth. It's unclear how this deceptive food came to be named, but it's suggested that the word "sweet" refers to "tender" and "bread" from the Old English word for roasted meat, "brede". This part can be found in the throat or heart of an animal.

See Your Result
Questions Left
Current Score