Question 1

Acidulation

Accepted Answer

The process of adding acid to a substance, often used to preserve fruits and vegetables

Question 2

Bain-marie

Accepted Answer

A water bath used to gently cook delicate foods, such as custards and sauces

Question 3

Beurre blanc

Accepted Answer

A classic French sauce made with butter, white wine, and vinegar

Question 4

Blanching

Accepted Answer

A cooking technique where food is briefly boiled and then plunged into ice water to stop the cooking process

Question 5

Bouillon

Accepted Answer

A clear, flavorful broth made from meat, poultry, or fish

Question 6

Brine

Accepted Answer

A mixture of salt and water used to preserve and flavor food

Question 7

Broil

Accepted Answer

To cook food under a direct heat source, such as a grill or oven element

Question 8

Caramelization

Accepted Answer

The browning of sugars, creating a rich, complex flavor in foods like onions and meats

Question 9

Charcuterie

Accepted Answer

The art of preparing and preserving meat products, such as sausage and bacon

Question 10

Chiffonade

Accepted Answer

A technique for cutting leafy vegetables or herbs into thin, ribbon-like strips

Question 11

Coagulation

Accepted Answer

The process by which proteins in food solidify, often through the application of heat or acid

Question 12

Confit

Accepted Answer

A method of cooking meat or poultry slowly in fat, resulting in tender, flavorful meat

Question 13

Consommé

Accepted Answer

A clear soup made from a rich, flavorful broth that has been clarified

Question 14

Court bouillon

Accepted Answer

A flavorful broth used for poaching fish and seafood

Question 15

Crème brûlée

Accepted Answer

A custard dessert with a caramelized sugar topping

Question 16

Deglaze

Accepted Answer

To loosen browned bits from a pan by adding liquid and stirring, creating a flavorful sauce or gravy

Question 17

Demi-glace

Accepted Answer

A rich, concentrated sauce made from reduced beef stock and red wine

Question 18

Emulsify

Accepted Answer

To blend two liquids that don't normally mix, such as oil and vinegar, using an emulsifying agent like egg yolks or mustard

Question 19

En papillote

Accepted Answer

A cooking technique where food is sealed in parchment paper or foil and baked in the oven

Question 20

Espagnole

Accepted Answer

A basic brown sauce made from beef or veal stock, mirepoix, and tomato paste

Question 21

Fricassee

Accepted Answer

A method of cooking meat or poultry in a white sauce with vegetables

Question 22

Garam masala

Accepted Answer

A spice blend commonly used in Indian cuisine, typically containing cinnamon, cardamom, and cumin

Question 23

Gastrique

Accepted Answer

A sauce made from caramelized sugar, vinegar, and sometimes fruit or vegetables

Question 24

Hollandaise

Accepted Answer

A rich, buttery sauce made with egg yolks, lemon juice, and clarified butter

Question 25

Infuse

Accepted Answer

To steep herbs, spices, or other flavorings in a liquid to impart their flavor

Question 26

Julienne

Accepted Answer

A cutting technique where food is cut into thin, matchstick-like strips

Question 27

Jus

Accepted Answer

A flavorful, lightly thickened sauce made from meat drippings and stock

Question 28

Mirepoix

Accepted Answer

A mixture of chopped onions, carrots, and celery used as a base for soups, stews, and sauces

Question 29

Mise en place

Accepted Answer

The process of preparing and organizing all ingredients and equipment before beginning to cook

Question 30

Nage

Accepted Answer

A flavorful poaching liquid used for cooking fish and seafood

Question 31

Panade

Accepted Answer

A mixture of bread crumbs or flour and liquid used to bind meatballs and other similar dishes

Question 32

Panko

Accepted Answer

A type of Japanese breadcrumb often used for coating fried foods

Question 33

Parboil

Accepted Answer

To partially cook food in boiling water before finishing it using another method, such as grilling or roasting

Question 34

Pâté

Accepted Answer

A mixture of meat, fat, and other ingredients that is typically cooked in a terrine or other mold and served as a spread or appetizer

Question 35

Poêle

Accepted Answer

A French term for pan-searing or sautéing meat, poultry, or fish in a pan with butter or oil

Question 36

Pommes fondant

Accepted Answer

A French potato dish where potatoes are cooked in butter and stock until tender and glazed

Question 37

Ragoût

Accepted Answer

A stew-like dish made with meat, vegetables, and a flavorful sauce

Question 38

Reduction

Accepted Answer

The process of simmering a liquid to concentrate its flavors and thicken its texture

Question 39

Rémoulade

Accepted Answer

A classic French sauce made with mayonnaise, mustard, and herbs, often used as a condiment for seafood dishes

Question 40

Rillette

Accepted Answer

A spreadable meat mixture typically made from pork or duck that has been cooked and shredded, then mixed with fat and seasonings

Question 41

Roulade

Accepted Answer

A dish made by rolling meat, fish, or vegetables around a filling, then cooking it in the oven or on the stove

Question 42

Sauté

Accepted Answer

A cooking technique where food is quickly cooked in a hot pan with a small amount of oil or butter

Question 43

Sear

Accepted Answer

To brown the surface of meat or other foods quickly over high heat to create a flavorful crust

Question 44

Simmer

Accepted Answer

To cook food gently in liquid that is kept just below boiling point

Question 45

Sous-vide

Accepted Answer

A cooking technique where food is vacuum-sealed and cooked at a precise temperature in a water bath, resulting in tender and evenly cooked food

Question 46

Stock

Accepted Answer

A flavorful liquid made from simmering bones, vegetables, and aromatics, used as a base for soups, stews, and sauces

Question 47

Suprême

Accepted Answer

A French term referring to the best part of a chicken, typically the breast meat

Question 48

Terrine

Accepted Answer

A dish made by layering meat, fish, vegetables, or other ingredients in a loaf or mold and cooking it slowly in the oven

Question 49

Velouté

Accepted Answer

A French sauce made from a roux and chicken, veal, or fish stock, often used as a base for other sauces

Question 50

Bouillabaisse

Accepted Answer

A traditional Provençal fish stew made with various types of fish and shellfish, tomatoes, and other vegetables

Question 51

Chutney

Accepted Answer

A sweet and spicy condiment made from fruit, vinegar, and sugar, often used in Indian cuisine

Question 52

Clafoutis

Accepted Answer

A French dessert made with fruit, typically cherries, baked in a custard-like batter

Question 53

Croquette

Accepted Answer

A small, breaded and fried food typically made with mashed potatoes, cheese, or meat

Question 54

Escabeche

Accepted Answer

A Spanish dish typically made with fish that has been marinated in a mixture of vinegar, olive oil, and spices

Question 55

Farce

Accepted Answer

A mixture of seasoned ground meat, often used as a filling for poultry, meat, or vegetables

Question 56

Gratin

Accepted Answer

A dish made by layering ingredients, such as potatoes or vegetables, with a sauce and cheese, then baking until golden and bubbly

Question 57

Gumbo

Accepted Answer

A traditional Louisiana stew made with vegetables, meat or seafood, and a thickened broth made from roux and okra

Question 58

Harissa

Accepted Answer

A North African condiment made from roasted red peppers, chili peppers, garlic, and spices, often used in Moroccan and Tunisian cuisine

Question 59

Mornay

Accepted Answer

A classic French sauce made with béchamel and cheese, often used as a topping for gratins and casseroles

Question 60

Pâté en croûte

Accepted Answer

A French dish where a mixture of meat, vegetables, and sometimes foie gras is baked in a pastry crust

Question 61

Quenelle

Accepted Answer

A delicate, poached dumpling made from a mixture of ground meat, fish, or vegetables and bound with cream and egg

Question 62

Ratatouille

Accepted Answer

A traditional French dish made with sautéed vegetables, including eggplant, zucchini, peppers, and tomatoes

Question 63

Rouille

Accepted Answer

A spicy sauce made from garlic, breadcrumbs, chili peppers, and olive oil, often served with fish stews like bouillabaisse

Question 64

Sabayon

Accepted Answer

A light, frothy sauce made from egg yolks, sugar, and wine or other liquid, often used as a dessert topping

Red Seal Exam Cook Flash Card Set