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Culinary Terms Quiz

Identify the correct term that identifies the cooking process or food described 10 Questions.

 
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Prasutagus
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1
Question 1 Photo

What term is used to describe any kind of food coated in batter and deep-fried?

  • Schnitzel
  • Fritter
  • Kebab
  • Chitter

2
Question 2 Photo

What term is used to describe a leg of lamb, mutton or veal for cooking?

  • Brisket
  • Spigot
  • Umble
  • Gigot

3
Question 3 Photo

What term is used to describe food presentation characterized by lighter, more delicate and smaller dishes with an increased emphasis on presentation?

  • Nouvelle cuisine
  • Grande cuisine
  • Haute cuisine
  • Cordon Bleu

4
Question 4 Photo

What term is used to describe a dish served before the main course, or between two principal courses of a meal?

  • Commence
  • Petits Pois
  • Entree
  • Canape

5
Question 5 Photo

What term is used to describe a piece of boneless meat that has been thinned out by beating or 'butterflied'?

  • Steak
  • Chop
  • Goujon
  • Escalope

6
Question 6 Photo

Which French term literally means "high food", and is characterized by meticulous preparation, and presentation, of food accompanied by rare wines?

  • Cordon Bleu
  • Haute cuisine
  • Nouvelle cuisine
  • Grande cuisine

7
Question 7 Photo

Originating in South Asia, what term describes a class of clarified butter, that is cooked on a low heat until it turns clear golden and solidifies when completely cool?

  • Ravigote
  • Joux
  • Ghee
  • Choron

8
Question 8 Photo

What term describes a cooking mixture of wheat flour and fat (traditionally clarified butter), used as a thickening agent for sauces such bechamel, veloute, espagnole and gravy?

  • Roux
  • Coulis
  • Farce
  • Mirepoix

9
Question 9 Photo

Which French term refers to food that is cut into pieces, or thinly sliced, and tossed while cooking in a small amount of oil or fat in a shallow pan over a relatively high heat?

  • Fricassee
  • Saute
  • Flambe
  • Timbale

10
Question 10 Photo

What British hot drink is made from milk curdled with wine or ale, often spiced, and was popular from medieval times to the 19th century?

  • Glog
  • Cocoa
  • Egg Nog
  • Posset

 

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