Classical Cuisine Terminologies Quiz
37 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

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?

  • 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?

  • Saffron (correct)
  • Rice
  • Chocolate
  • Cheese

    • What is a 'tuile' in culinary terms?

    <p>A thin waffle-like cookie for decoration</p> Signup and view all the answers

    Which dish is characterized by beef fillet and duxelles baked in puff pastry?

    <p>Wellington</p> Signup and view all the answers

    What does the term 'Casing' refer to in culinary terms?

    <p>Membrane for encasing sausages</p> Signup and view all the answers

    What is a fumet?

    <p>A strongly flavored fish stock</p> Signup and view all the answers

    What does the term 'garnish' refer to in cooking?

    <p>Adding ingredients for improved appearance</p> Signup and view all the answers

    What is the term used for removing hard tissues from meat or vegetables?

    <p>Trimming</p> Signup and view all the answers

    Which of the following dishes is associated with charcuterie?

    <p>Processed pork and other meats</p> Signup and view all the answers

    What is the typical base for a sponge cake?

    <p>Flour, sugar, and eggs</p> Signup and view all the answers

    Which cooking technique is used to give food a shiny surface?

    <p>Glazing</p> Signup and view all the answers

    What is 'genoise' classified as?

    <p>A sponge cake made from whole eggs</p> Signup and view all the answers

    What is meant by 'confit' in culinary terms?

    <p>To poach and preserve meat in its own fat</p> Signup and view all the answers

    Which culinary term describes a small bundle of herbs and vegetables used for seasoning?

    <p>Bouquet Garni</p> Signup and view all the answers

    What does the process of marinating involve?

    <p>Flavoring food by steeping in a flavored liquid</p> Signup and view all the answers

    What defines 'mise-en-place' in culinary practices?

    <p>Ensuring ingredients and tools are ready beforehand</p> Signup and view all the answers

    What does the term 'clarifying' refer to when preparing a broth?

    <p>Separating impurities from broth</p> Signup and view all the answers

    What is a main characteristic of Canape?

    <p>Bite-sized with a topping</p> Signup and view all the answers

    What is the purpose of larding?

    <p>To incorporate fat into lean meat</p> Signup and view all the answers

    What does 'jus' refer to in culinary terms?

    <p>An unthickened sauce made from pan drippings</p> Signup and view all the answers

    What is a paillard?

    <p>A thin escalope of meat, traditionally from veal</p> Signup and view all the answers

    What characterizes Provençale cuisine?

    <p>Incorporation of garlic, mie de pain, and olive oil or butter</p> Signup and view all the answers

    What does 'A la carte' refer to in a menu context?

    <p>Individual dishes with separate prices</p> Signup and view all the answers

    Which of the following describes the process of proofing?

    <p>A process allowing yeast dough to rise</p> Signup and view all the answers

    What is a petits four?

    <p>Small bite-sized pastries typically served at the end of a meal</p> Signup and view all the answers

    What does 'al dente' mean in cooking terms?

    <p>Food that has a bite and is not overly soft</p> Signup and view all the answers

    What is the main ingredient in pesto?

    <p>Basil</p> Signup and view all the answers

    Which of the following describes a dish 'a la mode'?

    <p>Dessert served with ice cream</p> Signup and view all the answers

    What does it mean to 'reduce' a liquid in cooking?

    <p>To boil it rapidly to intensify its flavor and consistency</p> Signup and view all the answers

    What is 'amuse gueule' commonly referred to as?

    <p>A tiny bite-size morsel served before the first course</p> Signup and view all the answers

    What is the primary purpose of barding in cooking?

    <p>To cover game birds in fat to prevent drying out</p> Signup and view all the answers

    Which technique involves removing fat and dirt from liquids?

    <p>Skimming</p> Signup and view all the answers

    What is a savarin?

    <p>A yeast dough soaked in syrup</p> Signup and view all the answers

    What is a 'bisque' in culinary terms?

    <p>A creamy soup made from pureed vegetables or crustacean shells</p> Signup and view all the answers

    What is the ingredient combination for 'beurre manie'?

    <p>Equal parts butter and flour, uncooked</p> Signup and view all the answers

    What characterizes a dish that is prepared using 'blind baking'?

    <p>Partially or completely baking a pastry shell without filling</p> Signup and view all the answers

    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.

    Studying That Suits You

    Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

    Quiz Team

    Related Documents

    Classical Cuisine Terminologies PDF

    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!

    More Like This

    Use Quizgecko on...
    Browser
    Open
    Browser
    Browser