CULINARY TERMS

Provide the culinary term. (e.g., Each dish is priced separately. Answer: A la carte.)

Freshman level

1. Heat a liquid until bubbles appear.

2. The most senior cook in a restaurant.

3. To cook food in an oven.

Graduate level

4. A long-handled utensil with a flexible blade, used for mixing and spreading.

5. To cut food into small cubes.

6. A large, round-bottomed cooking pan used in East Asian cooking.

Ph.D. level

7. A perforated bowl for washing or draining food.

8. A spread of meats, cheeses, fruit, olives, crackers and other tasty items.

9. A utensil with a blade for slicing foods thinly and evenly.

Answers: 1. Boil. 2. Chef (executive chef). 3. Bake. 4. Spatula. 5. Dice. 6. Wok. 7. Colander. 8. Charcuterie. 9. Mandoline.

— North America Syndicate