30 Questions
What cooking technique involves cooking food completely submerged in liquid below boiling point at temperatures of 180°F to 185°F?
Poaching
Which dish consists of a base mixed with egg yolks into which beaten egg whites are folded just before baking?
Quiche
What is the term for sliced bread dipped in an egg-and-milk mixture and lightly fried?
French Toast
Which of the following is a medium-weight pour batter cooked and formed in a specially designed waffle maker or iron?
Pancake
What type of open-faced sandwich is typically served as an hors d’oeuvre?
Bruschetta
Which dish consists of more than 2 slices of bread or roll filled with several ingredients?
Muffuletta
What are tiny bite-sized finger foods with a spicy or savory flavor, often used as an appetizer?
Canapés
What is the main distinguishing feature of clarified butter?
Clear appearance
In which dish are beaten egg whites folded into a base mixed with egg yolks just before baking?
Souffle
Which of these dishes involves pan-frying grated or chopped potatoes to a crispy brown?
Hash Browns
What distinguishes a canape from other types of sandwiches?
It is an opened-faced sandwich
Which type of dish consists of slightly beaten eggs usually with a filling?
Omelet
At what temperature range is food completely submerged in liquid without reaching boiling point during poaching?
$180°F$ to $185°F$
What distinguishes opened-faced sandwiches from typical sandwiches?
They have only one slice of bread or roll with toppings
Which dish involves medium-weight pour batter that is pan-fried on an opened greased griddle?
Pancake
What distinguishes souffle from other egg dishes in terms of preparation?
It consists of a base mixed with egg yolks into which beaten egg whites are folded just before baking.
Which dish involves cooking food in liquid below boiling point between 180°F to 185°F?
Hash Browns
What best describes the texture of a crepe based on the provided information?
Pour batter cooked on a griddle
Which dish typically involves sliced bread dipped in an egg-and-milk mixture and lightly fried?
French Toast
What cooking technique is used to make clarified butter according to the text?
Cooking completely submerged in liquid below boiling point
Which of the following dishes is an example of an hors d’oeuvre?
Canapé
What sets a quick bread apart from other types of bread according to the text?
It is made with chemical leaveners rather than yeast.
What distinguishes a souffle from other egg dishes based on the text?
It consists of a base mixed with egg yolks into which beaten egg whites are folded just before baking.
What is the main characteristic of a canape based on the provided information?
It is a tiny open-faced sandwich served as an hors d’oeuvre.
What distinguishes a club sandwich from other sandwich types in the text?
It is three slices of toast filled with sliced meat or vegetables.
Which dish involves grated or chopped potatoes pan-fried to a crispy brown based on the text?
Hash Browns
What type of batter is typically used for a crepe according to the provided information?
Pour batter cooked on a slightly greased griddle.
What distinguishes opened-faced sandwiches from multidecker sandwiches based on the text?
The number of bread slices used.
Poaching involves cooking food completely submerged in liquid below boiling point at temperatures of:
$180°F$ to $185°F$
Quick Bread, like muffins, scones, and biscuits, is distinguished by:
Working more quickly than yeast for leavening.
Study Notes
Cooking Techniques
- Poaching involves cooking food completely submerged in liquid below boiling point at temperatures of 180°F to 185°F.
- Clarified butter is made by cooking technique used to remove milk solids and water.
Baking and Patties
- Soufflé consists of a base mixed with egg yolks into which beaten egg whites are folded just before baking.
- Quick bread, like muffins, scones, and biscuits, is distinguished by being a medium-weight pour batter.
Sandwiches
- Canapé is distinguished by being a small, open-faced sandwich, typically served as an hors d'oeuvre.
- Open-faced sandwiches are distinguished by having a single slice of bread or roll.
- Club sandwich consists of more than 2 slices of bread or roll filled with several ingredients.
- Multidecker sandwiches are distinguished by having multiple layers.
Other Dishes
- French toast is a dish made by dipping sliced bread in an egg-and-milk mixture and lightly frying.
- Latkes are a dish made by pan-frying grated or chopped potatoes to a crispy brown.
- Crepe is a thin pancake made with a light batter, and is typically served with a filling.
- Hors d'oeuvre is a small, savory food served before a meal, often in the form of a canapé or amuse-bouche.
Characteristics
- Clarified butter is distinguished by its lack of milk solids and water.
- Crepe is characterized by its thin, delicate texture.
- Canapé is characterized by its small size and open-faced nature.
Test your knowledge of cooking terms and techniques with this quiz. Identify the definitions of various culinary terms such as 'clarified butter', 'souffle', 'poaching', 'French toast', and more.
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