Red Seal Cook Practice Exam

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What does the term "au gratin" mean in food preparation?

Topped with mayonnaise and baked
Topped with breadcrumbs or cheese and browned in the oven or under a broiler
Served with a side of salad
Cooked in a water bath

The correct answer is: Topped with breadcrumbs or cheese and browned in the oven or under a broiler

The term "au gratin" refers to a cooking method wherein a dish is topped with breadcrumbs or cheese and then browned in the oven or under a broiler. This technique creates a crispy and golden crust, enhancing both the flavor and texture of the dish. The use of breadcrumbs or cheese not only adds richness but also serves to provide visual appeal, making the dish more appetizing. In culinary practice, this technique is often applied to a variety of dishes including potatoes, vegetables, and pasta. The high heat from the oven or broiler is crucial as it not only melts the cheese but also browns the topping, resulting in that desirable texture and flavor contrast.