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