Culinary Butter and Cooking Techniques Quiz

Added to cream after pasteurization to ferment before churning butter

Clarified butter, simmered to remove solids & water, resulting in a clear liquid

Hand-churned butter, scooped and rolled into logs, sealed in parchment

Minced mirepoix with added seasonings

French term for 'Mary's bath', referring to double boiler cooking method

High-fat butter (82% fat) known for rich flavor and bright yellow color

Caramelly, toasty, nutty, earthy, nutty, and slightly sweet

Goat's milk butter is suitable for those with lactose intolerance.

Warm emulsified butter sauce with 1/4 teaspoon salt per 4 ounces of butter, made with reduced vinegar or white wine and shallots.

Butter made from pasteurized fresh cream, typically cow's milk, but can be sheep or goat's milk too.

Equal parts soft butter and flour, used to thicken sauces and soups.

Churning cream or milk until fat globules separate from liquid, forming butterfat.

Artisan butter with live cultures, creating distinct flavors.

Mild, tangy butter, different from traditional butter.

Process of adding or whisking butter into something, often for coloring or richness.

Butter comprises butterfat, milk solids, and often salt, depending on the kind.

Butter is a fatty substance made from cream by churning, containing at least 80% butterfat.

French butter has a higher butterfat content (82-85%) compared to American butter (80%).

Cream is churned, leading to butterfat separation and subsequent processing.

Unsalted butter is made from cream and has no added salt. It often has a shorter shelf life than salted alternatives.

A renowned French chef and restaurateur, considered one of the best chefs of all time.

Butter is commonly used in cooking and as a table spread.

The percentage of butterfat in butter is key to its properties and flavor.

Variations in milk type, production methods, and butterfat percentages create different types of butter.

A French spice blend, often used in poultry, seafood, and vegetable dishes, with a coarse texture and light-colored velouté sauce base.

A mix of dried Mediterranean herbs, commonly used in cooking.

A combination of delicate herbs like tarragon, chives, chervil, and parsley.

A licorice-flavored herb used in poultry dishes or seasoned mustards.

A spice providing nuttiness and fragrance to sauces and desserts.

The most expensive spice, known for its vibrant yellow color and distinct taste.

A mix of delicate and robust flavors, focusing on herbs and spices for dishes.

Herbes de Provence is frequently used in the cooking of Mediterranean countries

Soft butter with added herbs, spices, or sweeteners, rolled into a log and chilled.

Another name for compound butter.

80% fat content is required in US butter.

Creamier and more luxurious than US butter.

Butter cooked until it browns, creating a nutty flavor.

A heated bath used to heat or keep food warm.

A blend of herbs with a bold flavor.

Sauce made from clarified butter, egg yolks, vinegar, and herbs.