Podcast
Questions and Answers
What cooking technique involves cooking food completely submerged in liquid below boiling point at temperatures of 180°F to 185°F?
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?
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?
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?
Which of the following is a medium-weight pour batter cooked and formed in a specially designed waffle maker or iron?
What type of open-faced sandwich is typically served as an hors d’oeuvre?
What type of open-faced sandwich is typically served as an hors d’oeuvre?
Which dish consists of more than 2 slices of bread or roll filled with several ingredients?
Which dish consists of more than 2 slices of bread or roll filled with several ingredients?
What are tiny bite-sized finger foods with a spicy or savory flavor, often used as an appetizer?
What are tiny bite-sized finger foods with a spicy or savory flavor, often used as an appetizer?
What is the main distinguishing feature of clarified butter?
What is the main distinguishing feature of clarified butter?
In which dish are beaten egg whites folded into a base mixed with egg yolks just before baking?
In which dish are beaten egg whites folded into a base mixed with egg yolks just before baking?
Which of these dishes involves pan-frying grated or chopped potatoes to a crispy brown?
Which of these dishes involves pan-frying grated or chopped potatoes to a crispy brown?
What distinguishes a canape from other types of sandwiches?
What distinguishes a canape from other types of sandwiches?
Which type of dish consists of slightly beaten eggs usually with a filling?
Which type of dish consists of slightly beaten eggs usually with a filling?
At what temperature range is food completely submerged in liquid without reaching boiling point during poaching?
At what temperature range is food completely submerged in liquid without reaching boiling point during poaching?
What distinguishes opened-faced sandwiches from typical sandwiches?
What distinguishes opened-faced sandwiches from typical sandwiches?
Which dish involves medium-weight pour batter that is pan-fried on an opened greased griddle?
Which dish involves medium-weight pour batter that is pan-fried on an opened greased griddle?
What distinguishes souffle from other egg dishes in terms of preparation?
What distinguishes souffle from other egg dishes in terms of preparation?
Which dish involves cooking food in liquid below boiling point between 180°F to 185°F?
Which dish involves cooking food in liquid below boiling point between 180°F to 185°F?
What best describes the texture of a crepe based on the provided information?
What best describes the texture of a crepe based on the provided information?
Which dish typically involves sliced bread dipped in an egg-and-milk mixture and lightly fried?
Which dish typically involves sliced bread dipped in an egg-and-milk mixture and lightly fried?
What cooking technique is used to make clarified butter according to the text?
What cooking technique is used to make clarified butter according to the text?
Which of the following dishes is an example of an hors d’oeuvre?
Which of the following dishes is an example of an hors d’oeuvre?
What sets a quick bread apart from other types of bread according to the text?
What sets a quick bread apart from other types of bread according to the text?
What distinguishes a souffle from other egg dishes based on the text?
What distinguishes a souffle from other egg dishes based on the text?
What is the main characteristic of a canape based on the provided information?
What is the main characteristic of a canape based on the provided information?
What distinguishes a club sandwich from other sandwich types in the text?
What distinguishes a club sandwich from other sandwich types in the text?
Which dish involves grated or chopped potatoes pan-fried to a crispy brown based on the text?
Which dish involves grated or chopped potatoes pan-fried to a crispy brown based on the text?
What type of batter is typically used for a crepe according to the provided information?
What type of batter is typically used for a crepe according to the provided information?
What distinguishes opened-faced sandwiches from multidecker sandwiches based on the text?
What distinguishes opened-faced sandwiches from multidecker sandwiches based on the text?
Poaching involves cooking food completely submerged in liquid below boiling point at temperatures of:
Poaching involves cooking food completely submerged in liquid below boiling point at temperatures of:
Quick Bread, like muffins, scones, and biscuits, is distinguished by:
Quick Bread, like muffins, scones, and biscuits, is distinguished by:
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.
