1) What is a bain maire? a) A container of water to keep foods hot without fear of burning b) To cook with flame by burning away alcohol c) Served as part of the main item, trimmings 2) What is 'al dente'? a) Firm to bite b) A container of water to keep foods hot without fear of burning c) Served as part of the main item, trimmings 3) What is 'en croûte'? a) A container of water to keep foods hot without fear of burning b) In pastry c) Firm to bite 4) What is 'purée'? a) In pastry b) Firm to bite c) A smooth mixture made from food passed through a sieve 5) What is 'au gratin'? a) Sprinkled with cheese or bread crumbs b) Served as part of the main item, trimmings c) A container of water to keep foods hot without fear of burning 6) What is 'reduce / reducing'? a) To concentrate a liquid by boiling or simmering b) Firm to bite c) In pastry 7) What is 'flambé'? a) Sprinkled with cheese or bread crumbs b) To cook with flame by burning away alcohol c) Firm to bite 8) What is a 'roux'? a) A container of water to keep foods hot without fear of burning b) Served as part of the main item, trimmings c) A thickening of cooked flour and fat 9) What is 'brûlée'? a) Served as part of the main item, trimmings b) Burned cream c) In pastry 10) What is a 'garnish'? a) Served as part of the main item, trimmings b) To cook with flame by burning away alcohol c) In pastry 11) What is 'Sauté'? a) In pastry b) Tossed in fat c) A thickening of cooked flour and fat 12) What is a 'bouquet garni'? a) To concentrate a liquid by boiling or simmering b) A small bundle of herbs c) In pastry 13) What is 'julienne'? a) Firm to bite b) Sprinkled with cheese or bread crumbs c) Thin matchstick size strips of vegetables 14) What is an 'entrée' a) Main course b) Served as part of the main item, trimmings c) A container of water to keep foods hot without fear of burning 15) What is a 'coulis'? a) To cook with flame by burning away alcohol b) Sauce made of fruit or vegetable puree c) A smooth mixture made from food passed through a sieve 16) What is a 'marinade'? a) Served as part of the main item, trimmings b) Tossed in fat c) A rich spiced liquid used to give flavour and assist in tendering meat or fish 17) What is 'mise-en-place'? a) A thickening of cooked flour and fat b) A rich spiced liquid used to give flavour and assist in tendering meat or fish c) Basic preparation prior to assembling products 18) What are 'accompaniments' ? a) Main course b) Thin matchstick size strips of vegetables c) Items offered separately to the main dish

key terms quiz

by Anonymous
Embed

Leaderboard

Visual style

Options

Switch template

Continue editing: ?