Subject

CULINARY GLOSSARY

(e.g., To cook in an oven. Answer: Bake.)

Freshman level

1. To cook immersed in rapidly bubbling liquid.

2. To chop food evenly into small pieces or cubes.

3. Served covered with flaming liquor.

Graduate level

4. To prepare fish or meat for cooking by removing the bones.

5. To cook foods gently by submerging them in barely simmering (not boiling) water.

6. To cook quickly over high heat in a small amount of fat.

Ph.D. level

7. To cut food finely into long, thin strips.

8. To let ingredients sit in a flavorful liquid in order for the flavors to penetrate.

9. To blend into a smooth paste.

Answers: 1. Boil. 2. Dice. 3. Flambe. 4. Fillet. 5. Poach. 6. Saute. 7. Julienne. 8. Marinate. 9. Puree.

— North America Syndicate