Podcast
Questions and Answers
What does 'a la carte' refer to in classical cuisine?
What does 'a la carte' refer to in classical cuisine?
- A menu featuring individual dishes with separate prices (correct)
- A menu that only serves desserts
- A style of cooking that emphasizes speed
- A menu with a fixed price for multiple courses
What does the term 'al dente' mean when cooking pasta?
What does the term 'al dente' mean when cooking pasta?
- Cooked until completely soft
- Cooked with added spices
- Served with cold sauces
- Cooked until tender but still firm to the bite (correct)
Which of the following describes 'beurre blanc'?
Which of the following describes 'beurre blanc'?
- A dairy-free butter alternative
- A butter-based sauce made with white wine and shallots (correct)
- A thickening agent made from flour and oil
- A sweet butter sauce made with fruit
What is 'amuse gueule' also known as?
What is 'amuse gueule' also known as?
What is the primary purpose of barding?
What is the primary purpose of barding?
Which of the following describes a 'bisque'?
Which of the following describes a 'bisque'?
What technique does 'blind baking' refer to?
What technique does 'blind baking' refer to?
What is the definition of 'binding' in cooking terms?
What is the definition of 'binding' in cooking terms?
What is fumet primarily used for?
What is fumet primarily used for?
What does the process of larding involve?
What does the process of larding involve?
What is the primary purpose of a marinade?
What is the primary purpose of a marinade?
Which dish is associated with Chef Escoffier?
Which dish is associated with Chef Escoffier?
What does the term mise-en-place refer to in cooking?
What does the term mise-en-place refer to in cooking?
Which term describes the fine vegetable cut of 1mm x 1mm x 2.5cm?
Which term describes the fine vegetable cut of 1mm x 1mm x 2.5cm?
What is the purpose of a glaze in cooking?
What is the purpose of a glaze in cooking?
Which ingredient is primarily used in a liaison?
Which ingredient is primarily used in a liaison?
What is the purpose of trussing in cooking?
What is the purpose of trussing in cooking?
Which of the following terms refers to filling an ingredient with a prepared mixture?
Which of the following terms refers to filling an ingredient with a prepared mixture?
What characterizes the culinary term 'sweating'?
What characterizes the culinary term 'sweating'?
What is a tuile in the context of pastry making?
What is a tuile in the context of pastry making?
What does the term 'unmold' mean in cooking?
What does the term 'unmold' mean in cooking?
What is the primary ingredient in the sauce known as pesto?
What is the primary ingredient in the sauce known as pesto?
Which baking technique involves simmering or boiling a liquid to decrease its water content?
Which baking technique involves simmering or boiling a liquid to decrease its water content?
What type of dish is a rillette?
What type of dish is a rillette?
Which term describes a layered dessert made from choux paste and Bavarian cream?
Which term describes a layered dessert made from choux paste and Bavarian cream?
What does the term 'puree' refer to in culinary practices?
What does the term 'puree' refer to in culinary practices?
What is the function of a roux in cooking?
What is the function of a roux in cooking?
Which method is used for preserving food using smoke from a wood fire?
Which method is used for preserving food using smoke from a wood fire?
What does the term 'petits four' refer to?
What does the term 'petits four' refer to?
What is a defining feature of BOUILLABAISSE?
What is a defining feature of BOUILLABAISSE?
What does the term CHARCUTERIE refer to?
What does the term CHARCUTERIE refer to?
What is the primary ingredient in a CASSOULET?
What is the primary ingredient in a CASSOULET?
What does the process of CLARIFYING involve?
What does the process of CLARIFYING involve?
What are the characteristics of CANAPE?
What are the characteristics of CANAPE?
What is a common use for BRINE in cooking?
What is a common use for BRINE in cooking?
What type of item is described as a CASSOULET?
What type of item is described as a CASSOULET?
What does the term CONFIT refer to in culinary terms?
What does the term CONFIT refer to in culinary terms?
Study Notes
Classical Cuisine Terminologies
- A La Carte: Individual dishes on a menu with separate prices, allowing guests to choose their own meal.
- Al Dente: Cooking term meaning "to the tooth"; pasta or vegetables cooked until tender but still firm.
- A La Mode: Refers to desserts served with ice cream; also describes braised beef dishes or specialties from specific regions.
- Alsacienne: Regional French cuisine featuring dishes with sauerkraut and sometimes goose liver.
- Amuse Gueule: Bite-sized hors d'oeuvre or a small tasting portion served before the meal.
- Antipasto: Italian term for appetizers; plural is antipasti.
- Barding: Wrapping game birds or small poultry in thin pork or bacon to keep them moist during cooking.
- Basting: The process of moistening food with liquid during cooking to enhance flavor and prevent drying out.
- Bechamel Sauce: Classic white sauce made with roux and milk, named after the court of Louis XIV.
- Beurre Blanc: A thick butter sauce made from a reduction of white wine and vinegar.
- Bisque: Creamy soup made from crustaceans or pureed vegetables.
- Bouillabaisse: Traditional fish soup from France flavored with saffron, often made with various shellfish.
- Charcuterie: A selection of cured meats and other processed pork products such as sausages and pates.
- Garnish: Ingredients added to a dish to enhance its appearance and flavor.
- Gratin: Cooking method involving browning dishes in an oven or under a broiler for a crispy top.
- Mise-en-Place: French for "everything in its place", referring to having all ingredients and tools ready before cooking.
- Roux: Thickening agent made with equal parts butter and flour, cooked to desired color (white, blonde, or brown).
- Soufflé: A light, fluffy dish made from a flavorful base combined with beaten egg whites, baked until risen.
- Trussing: Tying meat or poultry to ensure even cooking and retain shape during preparation.
- Tarts and Tartlets: Open-faced baked pastries filled with sweet or savory ingredients; tartlets are smaller versions.
- Vichyssoise: A chilled soup made from pureed leeks, potatoes, and cream, named after a region in France.
- Wellington: Dish consisting of beef fillet coated with pâté and duxelles, wrapped in puff pastry and baked.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge on classical cuisine terminologies! This quiz covers essential cooking terms and menu styles that every aspiring chef should know. Challenge yourself to understand the nuances of culinary language and enhance your kitchen vocabulary.
