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81 Multiple choice questions

  1. a brown sauce made with mushrooms, shallots, tomato concasse, and white wine.
  2. a brown sauce made with red wine, glace de viande and marrow.
  3. knife cut - "farmer style" vegetable is sliced lengthwise, then cut 1/8" - ½" thick.
  4. meat
  5. knife cut - 1 ½" - 2" long, 7 sided, football shaped cut.
  6. knife cut - 1/8" X 1/8" X 2" log.
  7. spices enclosed in cheesecloth. A standard sachet contains parsley, thyme, peppercorns, bay leaf and an optional garlic clove.
  8. a dish of thinly sliced potatoes that are layered with butter, cooked in a lidded dish and then inverted and cut into wedges for service.
  9. knife cut - 1/8" dice
  10. lamb stock thickened with a starch slurry.
  11. reduced stock
  12. to skim
  13. "to the tooth", describing a cooked texture. (Italian)
  14. a food such as potatoes or salmon that has been pureed, formed into small shapes, breaded and deep fried.
  15. a brown sauce made with white wine, pepper mignonette, shallots and cayenne.
  16. meat stock thickened with a starch slurry.
  17. French for burned and used to describe the browning of a food by means of direct heat.
  18. a plain custard cut in decorative shapes used to garnish consommé.
  19. brown sauce made with white wine, fines-herbes and lemon juice.
  20. a dish of pasta, with a sauce of eggs, cream, Parmesan and bits of cooked ham. (Italian).
  21. to degrease
  22. white butter sauce.
  23. a white sauce make of milk thickened with roux. One of the five mother sauces.
  24. meat juice thickened lightly with a starch slurry.
  25. mixture of egg yolks and cream used to thicken and enrich sauces.
  26. a sauce made from a puree of vegetables or fruit.
  27. knife cut - 90' quarter turn cut.
  28. a small bundle of herbs tied with string.
  29. a small dumpling made by rubbing prepared dough through a colander or special sieve directly into a simmering liquid. (German)
  30. a vegetable ragout made in France's Provence region from tomatoes, eggplant, zucchini,onions, garlic, sweet peppers and herbs simmered in olive oil.
  31. tomatoes that have been peeled, seeded and chopped.
  32. brown sauce made with white wine, onion, mustard, and butter.
  33. knife cut - 1/8" - ½" rounds cut to thickness.
  34. a dish of potatoes sautéed with onions and butter. A French preparation associated with the cuisine of Lyon, France; the dishes are garnished or prepared with onions.
  35. broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that trap impurities.
  36. to process food by mashing, straining or chopping to make a smooth paste.
  37. a small bead-like grain that is prepared like rice.
  38. rice that is sautéed briefly in butter with onions and possibly other aromatics, then combined with stock, which is added in several additions and stirred constantly, producing a creamy texture with grains that are still al dente.
  39. a stock made from bones that have already been used for stock.
  40. a dish of potatoes cut into 1.5" tourneed potatoes sautéed in butter until browned.
  41. vegetables. Also, English for seeds of certain plants, including beans and peas.
  42. an Italian dumpling.
  43. a conical metal strainer with a very fine mesh; it is used for straining stocks and sauces.
  44. potatoes
  45. when fish/shells are added to a court bouillon.
  46. a drum sieve used for pureeing foods.
  47. brown sauce made with port, shallots, thyme, cayenne, lemon and orange juice and zest.
  48. veal stock thickened with a starch slurry.
  49. duck stock thickened with a starch slurry.
  50. a classic emulsion, similar to hollandaise, with the addition of tarragon.
  51. a shallow skillet with straight sides and a single, long handle.
  52. a dish with a browned topping of bread crumbs and/or grated cheese.
  53. a brown sauce made with shallots, pepper, white wine, marrow and parsley.
  54. chicken stock thickened with a starch slurry.
  55. browned in an oven.
  56. knife cut - "peasant style" ½" X ½" X 1/8" thin square slice.
  57. a brown sauce made with white wine, peppercorns, butter and cream.
  58. brown sauce made with brown stock, caramelized mirepoix, tomato puree and seasonings. One of the five mother sauces.
  59. Italian for cornmeal. An Italian dish made by cooking cornmeal with a liquid until it forms a soft mass; it is eaten hot or cooled; cut into squares and grilled or fried.
  60. fresh breadcrumbs.
  61. mashed potatoes mixed with raw eggs, piped, and oven browned.
  62. brown sauce made with Madeira wine.
  63. a shallow, wide, straight-sided pot with two loop handles.
  64. made till almost dry.
  65. game stock thickened with a starch slurry.
  66. equal parts flour and fat used to thicken liquids.There are three types: white, blond/pale and brown.
  67. French for soup and used to describe a pureed soup that can be thickened with cream or egg.
  68. type of stock in which the main flavoring ingredient is allowed to cook in a covered pot with wine and aromatics. Fish fumet is the most common type.
  69. reduced cooking liquid from shallow poaching.
  70. a soup based on crustaceans or vegetable puree.
  71. knife cut - ¼" X ¼" X 2" log.
  72. small bits of semolina dough.
  73. a cold leek soup.
  74. a French compound sauce made from a béarnaise tinted red with tomato paste.
  75. knife cut - ½" X ½" X 1/8" diamond shaped cut.
  76. a mixture of equal proportions of brown stock and brown sauce that has been reduced by half.
  77. a combination of aromatic vegetables used to flavor stocks, soups, braises and stews.
  78. a cooking technique for cooking grains in which the grain is sautéed briefly in butter, then simmered in stock or water with seasonings.
  79. 1. A container for holding foods in a hot water bath.
    2. A hot water bath used to cook foods gently or to keep cooked foods hot; also known as a water bath.
  80. a sauce of white stock thickened with white roux. One of the five mother sauces.
  81. a shallow skillet with sloping sides and a single, long handle.