1) Fancy finger food, Hors d'oeuver a) Sauteing b) Canape c) Pilaf d) Truing 2) Using pan drippings or sauce to keep food moist during cooking a) Pilaf b) Filleting c) Basting d) Sweating 3) Cooking food for a short time in boiling water or hot fat a) Carmelization b) Blanching c) Egg wash d) Pan broiling 4) Searing food in fat and then simmering the food in another liquid a) Braising b) Carmelization c) Liaison d) Steaming 5) A soup made by simmering liquid with meat, vegetables of spices a) Egg wash b) Carmelization c) Mise en place d) Broth 6) Slicing food and opening out the edges like the wings of a butterfly a) Searing b) Pan broiling c) Butterflying d) Clarifying 7) Using heat to brown sugar a) Egg wash b) Carmelization c) Seasoning d) Sweating 8) Food continues to cook after being removed from a heat source because of the food's internal heat a) Truing b) Seasoning c) Pan broiling d) Carry-over cooking 9) Removing solid impurities from a liquid a) Liaison b) Searing c) Clarifying d) Canape 10) A mix of beaten eggs and a liquid, used to coat baked goods or to help breading stick to food a) Braising b) Egg wash c) Pan broiling d) FIFO 11) First in, First Out. Rotating stock or food so the oldest item is used first a) Viscera b) Reducing c) FIFO d) Liaison 12) Removing bones from meat, fish or poulty a) Liaison b) Sweating c) Stewing d) Filleting 13) A mix of egg yolks and cream. Used to thicken and enrich sauces a) Sweating b) Pilaf c) Liaison d) Sauteing 14) Assembly of raw ingredients for menu items. It reduces errors, speeds up production and reduces exposure to TDZ a) Carmelization b) Filleting c) Mise en place d) Blanching 15) Making food on a griddle with little or no fat a) Seasoning b) Filleting c) Pan broiling d) Braising 16) Grains that have been quickly sauteed in butter and then simmered in a liquid a) Viscera b) Pilaf c) Filleting d) Canape 17) Portions of meat produced from the first divisions of an animal carcass a) Simmering b) Egg wash c) Blanching d) Primal cut 18) Decreasing the amount of a liquid by simmering or boiling a) Reducing b) Primal cut c) Filleting d) Mise en place 19) Mix that has equal parts of flour and fat. Used to thicken liquids. a) Stewing b) Sauteing c) Roux d) Carry-over cooking 20) Cooking items quickly in a small amount of fat a) Steaming b) Pan broiling c) Sauteing d) Carmelization 21) Browning the surface of the food in fat over high heat a) Viscera b) Blanching c) Sauteing d) Searing 22) Treating the metal surface of the pan so all surface pores are sealed. Keeps food from sticking to the pan. a) Primal cut b) Mise en place c) Butterflying d) Seasoning 23) Keeping the temperature of a liquid at just below boiling a) Truing b) Pan broiling c) Simmering d) Roux 24) Cooking items in steam a) Viscera b) Reducing c) Broth d) Steaming 25) Cooking with small pieces of meat or vegetable, which is blanched and then simmered in a liquid a) Reducing b) Stewing c) Steaming d) Filleting 26) Covering food in a small amount of fat and cooking over low heat until the food is softened and releases moisture a) Egg wash b) Sweating c) Pilaf d) Butterflying 27) Aligning the blade of the knife to make certain there are no nicks or impurities a) Broth b) Simmering c) Mise en place d) Truing 28) Internal organs of fish a) Mise en place b) Viscera c) Liaison d) Carry-over cooking

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