Which technique slowly raises the temperature of a cold ingredient by adding small amounts of hot liquid?

• A. Temper
• B. Tourne
• C. Trussing
• D. Stir Fry

Answer: (A)

Tempering is the technique of gradually raising the temperature of a cold ingredient by whisking in small amounts of hot liquid. This slow, incremental heat lets the ingredient adapt without shocking it, which prevents curdling or separation and helps maintain a smooth, cohesive texture. It’s the exact process described when you add a little hot liquid at a time to eggs or dairy to bring them up to temperature before mixing them into a hot sauce or soup.

Other terms refer to different skills: turning a vegetable into decorative shapes describes a knife cut, tying meat or poultry is trussing to secure for even cooking, and stir-frying is a high-heat, quick-cook method with constant tossing.