Red Seal Cook Practice Exam

What is a "reduction" in culinary terminology?

1. The process of cooling food quickly

2. The method of adding water to a dish

3. The process of boiling a liquid to concentrate flavors

4. A method of tenderizing meat

The correct answer is: The process of boiling a liquid to concentrate flavors

A "reduction" in culinary terminology refers to the process of boiling a liquid to concentrate flavors. This technique involves simmering or boiling a sauce, stock, or other liquid until a portion of the water evaporates, which thickens the liquid and intensifies its flavors. As the liquid reduces, the remaining components—such as sugars, acids, and seasonings—become more concentrated, enhancing the overall taste of the dish. This technique is commonly used to create rich sauces and glazes that complement various dishes. The other options do not accurately describe a reduction. Cooling food quickly involves different techniques like an ice bath or blast chilling, which is not related to flavor concentration. Adding water to a dish generally dilutes flavors rather than concentrating them. Tenderizing meat often involves techniques like marinating or using mechanical methods, which also do not relate to the concept of reducing liquids for flavor enhancement.