Reader\'s Digest Canada - 04.2020

1. shuck—
   A: shake vigorously to mix.
   B: remove from an outer
   covering. C: slice into
   thin strips.


2. mezzaluna—
   A: knife with a curved
   blade and two handles.
   B: medium-spicy sausage.
   C: moon-shaped pasta.


3. sear—
   A: soak in brine. B: heat
   sugar until it liquifies.
   C: cook the surface of
   something quickly with
   intense heat.


4. dredge—
   A: coat lightly.
   B: drain liquid.
   C: break apart by hand.


5. coulis—
   A: soup served chilled.

B: cucumber salad.

C: sauce made from

puréed fruit or vegetables.

6. knead—
   A: work moistened flour
   into dough. B: grind into
   fine particles. C: trim fat.


7. infuse—
   A: steep in liquid to
   extract flavour. B: fill the
   centre of something.
   C: cover with glaze.


8. liaison—
   A: sous-chef. B: thicken-
   ing agent used in soups
   and sauces. C: pleasing
   blend of two dispa-
   rate tastes.


9. mince—
   A: stir gently. B: cut into
   very small pieces.
   C: dehydrate.
   10. tajine—
   A: earthenware cooking
   pot with a conical lid.
   B: wide spatula. C: yellow
   citrus fruit mainly used in
   Asian cuisine.
   11. smidgen—
   A: deep-fried onion.
   B: square skillet.
   C: small amount.
   12. coddle—
   A: cook in liquid just
   below the boiling point.
   B: poke tiny holes in meat
   to tenderize it. C: heat
   fish with its skin on.
   13. aspic—
   A: paring knife with a
   pointed blade.
   B: savoury meat-stock
   jelly. C: snake soup.
   14. confit—
   A: cheesecloth used to
   make yogourt. B: blend
   of oats and rice. C: meat
   cooked and preserved in
   its own fat.
   15. mandolin—
   A: utensil with adjustable
   blades for slicing. B: hot
   fruit salad. C: needle for
   trussing poultry.

If you can’t stand the heat, stay out of

the kitchen. But don’t shy away from this

month’s quiz on the terminology of cooking.

BY Rob Lutes

rd.ca 101

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