Culinary Specialist ‘A’ School Academic Test 2 Practice

In cooking, "reduce" refers to the process of concentrating flavors by simmering a liquid. This technique involves cooking a sauce, broth, or other liquids over heat, which allows moisture to evaporate. As the liquid decreases in volume, the flavors become more intense because the remaining ingredients are more concentrated. This is commonly applied in making sauces where enhancing depth of flavor is desired.

While adding more ingredients might increase the volume or alter the flavor profile of a dish, it does not align with the principle of reduction. Similarly, diluting a sauce with water runs contrary to the purpose of reduction, which is to create a thicker, more robust mixture. Freezing a dish is unrelated to reducing; it is a method of preservation rather than enhancement of flavor. Therefore, the definition of reducing as concentrating flavors through simmering accurately represents the cooking technique.