Culinary Terms Quiz
Identify the correct term that identifies the cooking process or food described 10 Questions.
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What term is used to describe any kind of food coated in batter and deep-fried?
What term is used to describe a leg of lamb, mutton or veal for cooking?
What term is used to describe food presentation characterized by lighter, more delicate and smaller dishes with an increased emphasis on presentation?
What term is used to describe a dish served before the main course, or between two principal courses of a meal?
What term is used to describe a piece of boneless meat that has been thinned out by beating or 'butterflied'?
Which French term literally means "high food", and is characterized by meticulous preparation, and presentation, of food accompanied by rare wines?
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?
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?
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?
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?
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