- shuck—
A: shake vigorously to mix.
B: remove from an outer
covering. C: slice into
thin strips. - mezzaluna—
A: knife with a curved
blade and two handles.
B: medium-spicy sausage.
C: moon-shaped pasta. - sear—
A: soak in brine. B: heat
sugar until it liquifies.
C: cook the surface of
something quickly with
intense heat. - dredge—
A: coat lightly.
B: drain liquid.
C: break apart by hand. - coulis—
A: soup served chilled.
B: cucumber salad.
C: sauce made from
puréed fruit or vegetables.
- knead—
A: work moistened flour
into dough. B: grind into
fine particles. C: trim fat. - infuse—
A: steep in liquid to
extract flavour. B: fill the
centre of something.
C: cover with glaze. - liaison—
A: sous-chef. B: thicken-
ing agent used in soups
and sauces. C: pleasing
blend of two dispa-
rate tastes. - 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
WORD POWER