Cooking Terms and Techniques Quiz
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Questions and Answers

What cooking technique involves cooking food completely submerged in liquid below boiling point at temperatures of 180°F to 185°F?

  • Broiling
  • Poaching (correct)
  • Sautéing
  • Braising

    • Which dish consists of a base mixed with egg yolks into which beaten egg whites are folded just before baking?

  • Omelette
  • Frittata
  • Quiche (correct)
  • Scrambled eggs

    • What is the term for sliced bread dipped in an egg-and-milk mixture and lightly fried?

  • French Toast (correct)
  • Muffin
  • Biscuit
  • Scone

    • Which of the following is a medium-weight pour batter cooked and formed in a specially designed waffle maker or iron?

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

    What type of open-faced sandwich is typically served as an hors d’oeuvre?

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

    Which dish consists of more than 2 slices of bread or roll filled with several ingredients?

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

    What are tiny bite-sized finger foods with a spicy or savory flavor, often used as an appetizer?

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

    What is the main distinguishing feature of clarified butter?

    <p>Clear appearance</p> Signup and view all the answers

    In which dish are beaten egg whites folded into a base mixed with egg yolks just before baking?

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

    Which of these dishes involves pan-frying grated or chopped potatoes to a crispy brown?

    <p>Hash Browns</p> Signup and view all the answers

    What distinguishes a canape from other types of sandwiches?

    <p>It is an opened-faced sandwich</p> Signup and view all the answers

    Which type of dish consists of slightly beaten eggs usually with a filling?

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

    At what temperature range is food completely submerged in liquid without reaching boiling point during poaching?

    <p>$180°F$ to $185°F$</p> Signup and view all the answers

    What distinguishes opened-faced sandwiches from typical sandwiches?

    <p>They have only one slice of bread or roll with toppings</p> Signup and view all the answers

    Which dish involves medium-weight pour batter that is pan-fried on an opened greased griddle?

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

    What distinguishes souffle from other egg dishes in terms of preparation?

    <p>It consists of a base mixed with egg yolks into which beaten egg whites are folded just before baking.</p> Signup and view all the answers

    Which dish involves cooking food in liquid below boiling point between 180°F to 185°F?

    <p>Hash Browns</p> Signup and view all the answers

    What best describes the texture of a crepe based on the provided information?

    <p>Pour batter cooked on a griddle</p> Signup and view all the answers

    Which dish typically involves sliced bread dipped in an egg-and-milk mixture and lightly fried?

    <p>French Toast</p> Signup and view all the answers

    What cooking technique is used to make clarified butter according to the text?

    <p>Cooking completely submerged in liquid below boiling point</p> Signup and view all the answers

    Which of the following dishes is an example of an hors d’oeuvre?

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

    What sets a quick bread apart from other types of bread according to the text?

    <p>It is made with chemical leaveners rather than yeast.</p> Signup and view all the answers

    What distinguishes a souffle from other egg dishes based on the text?

    <p>It consists of a base mixed with egg yolks into which beaten egg whites are folded just before baking.</p> Signup and view all the answers

    What is the main characteristic of a canape based on the provided information?

    <p>It is a tiny open-faced sandwich served as an hors d’oeuvre.</p> Signup and view all the answers

    What distinguishes a club sandwich from other sandwich types in the text?

    <p>It is three slices of toast filled with sliced meat or vegetables.</p> Signup and view all the answers

    Which dish involves grated or chopped potatoes pan-fried to a crispy brown based on the text?

    <p><strong>Hash Browns</strong></p> Signup and view all the answers

    What type of batter is typically used for a crepe according to the provided information?

    <p><strong>Pour batter</strong> cooked on a slightly greased griddle.</p> Signup and view all the answers

    What distinguishes opened-faced sandwiches from multidecker sandwiches based on the text?

    <p>The number of bread slices used.</p> Signup and view all the answers

    Poaching involves cooking food completely submerged in liquid below boiling point at temperatures of:

    <p>$180°F$ to $185°F$</p> Signup and view all the answers

    Quick Bread, like muffins, scones, and biscuits, is distinguished by:

    <p><span>Working more quickly than yeast for leavening.</span></p> Signup and view all the answers

    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.

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    Description

    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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