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Questions and Answers
What is the purpose of trussing meat or poultry?
What is the purpose of trussing meat or poultry?
- To create a crust during roasting
- To enhance flavor with spices
- To ensure even cooking with a consistent shape (correct)
- To marinate the meat thoroughly
Which of the following describes the process of 'sweating' in cooking?
Which of the following describes the process of 'sweating' in cooking?
- Boiling vegetables to achieve tenderness
- Frying vegetables in oil until crispy
- Cooking vegetables in butter until they turn translucent (correct)
- Cooking vegetables until they are golden brown
What is a characteristic ingredient in Bouillabaisse?
What is a characteristic ingredient in Bouillabaisse?
- Saffron (correct)
- Rice
- Chocolate
- Cheese
What is a 'tuile' in culinary terms?
What is a 'tuile' in culinary terms?
Which dish is characterized by beef fillet and duxelles baked in puff pastry?
Which dish is characterized by beef fillet and duxelles baked in puff pastry?
What does the term 'Casing' refer to in culinary terms?
What does the term 'Casing' refer to in culinary terms?
What is a fumet?
What is a fumet?
What does the term 'garnish' refer to in cooking?
What does the term 'garnish' refer to in cooking?
What is the term used for removing hard tissues from meat or vegetables?
What is the term used for removing hard tissues from meat or vegetables?
Which of the following dishes is associated with charcuterie?
Which of the following dishes is associated with charcuterie?
What is the typical base for a sponge cake?
What is the typical base for a sponge cake?
Which cooking technique is used to give food a shiny surface?
Which cooking technique is used to give food a shiny surface?
What is 'genoise' classified as?
What is 'genoise' classified as?
What is meant by 'confit' in culinary terms?
What is meant by 'confit' in culinary terms?
Which culinary term describes a small bundle of herbs and vegetables used for seasoning?
Which culinary term describes a small bundle of herbs and vegetables used for seasoning?
What does the process of marinating involve?
What does the process of marinating involve?
What defines 'mise-en-place' in culinary practices?
What defines 'mise-en-place' in culinary practices?
What does the term 'clarifying' refer to when preparing a broth?
What does the term 'clarifying' refer to when preparing a broth?
What is a main characteristic of Canape?
What is a main characteristic of Canape?
What is the purpose of larding?
What is the purpose of larding?
What does 'jus' refer to in culinary terms?
What does 'jus' refer to in culinary terms?
What is a paillard?
What is a paillard?
What characterizes Provençale cuisine?
What characterizes Provençale cuisine?
What does 'A la carte' refer to in a menu context?
What does 'A la carte' refer to in a menu context?
Which of the following describes the process of proofing?
Which of the following describes the process of proofing?
What is a petits four?
What is a petits four?
What does 'al dente' mean in cooking terms?
What does 'al dente' mean in cooking terms?
What is the main ingredient in pesto?
What is the main ingredient in pesto?
Which of the following describes a dish 'a la mode'?
Which of the following describes a dish 'a la mode'?
What does it mean to 'reduce' a liquid in cooking?
What does it mean to 'reduce' a liquid in cooking?
What is 'amuse gueule' commonly referred to as?
What is 'amuse gueule' commonly referred to as?
What is the primary purpose of barding in cooking?
What is the primary purpose of barding in cooking?
Which technique involves removing fat and dirt from liquids?
Which technique involves removing fat and dirt from liquids?
What is a savarin?
What is a savarin?
What is a 'bisque' in culinary terms?
What is a 'bisque' in culinary terms?
What is the ingredient combination for 'beurre manie'?
What is the ingredient combination for 'beurre manie'?
What characterizes a dish that is prepared using 'blind baking'?
What characterizes a dish that is prepared using 'blind baking'?
Study Notes
Classical Cuisine Terminologies
- À LA CARTE: Menu with individually priced dishes, allowing guests to select items freely.
- AL DENTE: Cooking term meaning "to the tooth", referring to pasta/vegetables that are tender yet firm.
- À LA MODE: Can mean dessert served with ice cream or braised beef dish; also refers to regional specialties.
- ALSACIENNE: A culinary style from the Alsace region in France, often featuring sauerkraut.
- AMUSE GUEULE (AMUSE BOUCHE): Bite-sized morsel served before the first course, enhancing the dining experience.
- ANTIPASTO: Italian term for appetizers, typically served before the main course.
- BARDING: Technique of covering game birds with pork fat or bacon to preserve moisture during cooking.
- BASTING: Process of pouring or brushing liquid over meat during cooking for flavor and moisture retention.
- BECHAMEL/WHITE SAUCE: Classical sauce made from a roux (flour and butter) combined with milk.
- BEURRE BLANC: A rich sauce made from butter, white wine, vinegar, and shallots.
- BISQUE: Creamy soup characterized by shellfish flavors or pureed vegetables.
- BLIND BAKING: Partially baking a pastry shell before adding a filling.
- CASSOULET: A hearty stew from the south of France made with beans and meats.
- CHARCUTERIE: Refers to an assortment of cured meats and other pork products.
- CLAM CHOWDER: Traditional soup dish from Boston or Manhattan, made with clams and potatoes.
- CONFIT: Method of preserving meat (usually duck or pork) in its own fat.
- ÉCLAIR: Sweet pastry filled with cream and topped with icing.
- GARNISH: Ingredients added to a dish to enhance appearance and flavor.
- GLAZE: Technique to create a shiny finish on food by brushing with sauce or ash.
- GENOISE: A specific sponge cake made from whole eggs, light and airy texture.
- GRATIN: Dish topped with breadcrumbs or cheese and browned in the oven or grill.
- MARINATING: Soaking food in a flavored liquid before cooking to enhance flavor.
- MELBA: Dessert involving poached peaches, raspberry sauce, and vanilla ice cream.
- MINCE: To finely chop or blend ingredients, especially meat, into tiny pieces.
- MIXING: Combining two or more ingredients to form a batter, sauce, or dough.
- PESTO: Sauce made from fresh basil, garlic, pine nuts, and olive oil, known for its vibrant flavor.
- PUREE: Blending foods into a smooth, creamy consistency.
- RILLETE: Slow-cooked meat preserved in fat, then shredded for spreading.
- ROUX: Thickening agent made from equal parts fat (usually butter) and flour.
- SOUFFLE: Dish made with a flavorful base and whipped egg whites for a light and airy texture.
- STOCK: Liquid made by simmering bones, meat, and vegetables, forming the base for soups and sauces.
- TRUSSING: Technique of tying poultry or meat for even cooking.
- WHISKING: Beating a mixture to incorporate air and achieve a uniform texture.
- WELLINGTON: A dish consisting of beef fillet encased in puff pastry, often served with a truffle sauce.
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Description
Test your knowledge of classical cuisine terminologies with this quiz. Explore terms like 'a la carte,' 'al dente,' and 'a la mode' to enhance your culinary vocabulary. Perfect for culinary students or food enthusiasts!
