Cooking Terms and Techniques Quiz

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By ProlificGlacier5844

Quiz

Flashcards

30 Questions

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

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

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

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?

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 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?

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

What distinguishes a canape from other types of sandwiches?

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?

What distinguishes opened-faced sandwiches from typical sandwiches?

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?

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?

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?

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 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 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?

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?

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

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

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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