Culinary Terms Quiz

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Questions and Answers

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?

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'?

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?

A tiny bite-size morsel served before the first course Signup and view all the answers

What is the primary purpose of barding?

To cover poultry with fat to retain moisture Signup and view all the answers

Which of the following describes a 'bisque'?

A soup made from crustacean shells or pureed vegetables Signup and view all the answers

What technique does 'blind baking' refer to?

Baking without any fillings in a pastry shell Signup and view all the answers

What is the definition of 'binding' in cooking terms?

Thickening dishes using agents like flour or cornstarch Signup and view all the answers

What is fumet primarily used for?

As a strongly flavored fish stock Signup and view all the answers

What does the process of larding involve?

Incorporating fat into lean meat Signup and view all the answers

What is the primary purpose of a marinade?

To flavor food by soaking in a liquid Signup and view all the answers

Which dish is associated with Chef Escoffier?

Melba Signup and view all the answers

What does the term mise-en-place refer to in cooking?

Having all ingredients and tools ready for cooking Signup and view all the answers

Which term describes the fine vegetable cut of 1mm x 1mm x 2.5cm?

Julienne Signup and view all the answers

What is the purpose of a glaze in cooking?

To give food items a shiny surface Signup and view all the answers

Which ingredient is primarily used in a liaison?

Egg yolk and cream Signup and view all the answers

What is the purpose of trussing in cooking?

To tie meat or poultry for even cooking Signup and view all the answers

Which of the following terms refers to filling an ingredient with a prepared mixture?

Stuffing Signup and view all the answers

What characterizes the culinary term 'sweating'?

Cooking vegetables in butter until translucent Signup and view all the answers

What is a tuile in the context of pastry making?

Thin wafer-like cookies for decoration Signup and view all the answers

What does the term 'unmold' mean in cooking?

To remove a dish from its mold Signup and view all the answers

What is the primary ingredient in the sauce known as pesto?

Basil Signup and view all the answers

Which baking technique involves simmering or boiling a liquid to decrease its water content?

Reduce Signup and view all the answers

What type of dish is a rillette?

Shredded meat mixed with fat Signup and view all the answers

Which term describes a layered dessert made from choux paste and Bavarian cream?

Saint Honore Signup and view all the answers

What does the term 'puree' refer to in culinary practices?

To blend ingredients to a smooth mixture Signup and view all the answers

What is the function of a roux in cooking?

To act as a thickening agent Signup and view all the answers

Which method is used for preserving food using smoke from a wood fire?

Smoking Signup and view all the answers

What does the term 'petits four' refer to?

Small bite-sized pastries Signup and view all the answers

What is a defining feature of BOUILLABAISSE?

A soup flavored with saffron, featuring fish and shellfish Signup and view all the answers

What does the term CHARCUTERIE refer to?

Processed pork and other meat products Signup and view all the answers

What is the primary ingredient in a CASSOULET?

Beans and pork or other meats Signup and view all the answers

What does the process of CLARIFYING involve?

Separating butter fat from buttermilk and solids Signup and view all the answers

What are the characteristics of CANAPE?

A bite-size hors d'oeuvre on bread or toast Signup and view all the answers

What is a common use for BRINE in cooking?

As a marinade or preservation method Signup and view all the answers

What type of item is described as a CASSOULET?

A stew of beans with pork or other meats Signup and view all the answers

What does the term CONFIT refer to in culinary terms?

Meat preserved in its own fat Signup and view all the answers

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.

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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.