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      Home > Quizzes and Fun Tests > Food and Beverages Quizzes > Culinary Terminlogy

 Follow QuizMoz on Twitter  Culinary Terminlogy

Welcome to the QuizMoz Culinary Terminlogy. QuizMoz offers one of the Internet's largest collection of quizzes for you to tease your brain and pit your wits against the experienced QuizMoz quiz masters. Go ahead and find out what you know about yourself and the world around you. Best of luck!!

Coverage
:
Identifying Phrases

Quiz Created by:
Joseph Noonan Hunt
Creation Date: 7 September 2016
1. A vegetable-based seasoning made of two parts chopped onion, one part chopped carrot and one part chopped celery.
a.Marinade
b.Condiment
c.Mirepoix
d.Chiffonade
 
2. A system in which food is prepared only when an order is received from the service staff.
a.Aerobic
b.Alternative
c.Abundant
d.Ala Cart
 
3. The browning that occurs when sugars are heated, resulting in a richer, more complex aroma and flavor.
a.Caramelization
b.Browning
c.Blanching
d.Boiling
 
4. To heat at a temperature and for a period of time that destroys unsafe organisms, but does not cause major changes the food itself.
a.Radiation
b.Purify
c.Homegization
d.Pasteurize
 
5. A mixture of two liquids that do not naturally mix.
a.Emulsion
b.Forecast
c.Flambe'
d.Nappe'
 
6. The process of chopping food into very fine pieces.
a.Dicing
b.Mincing
c.Cutting
d.Slicing
 
7. The process of briefly cooking an item in boiling water.
a.Blanching
b.Poaching
c.Submerging
d.Dunking
 
8. The reaction that causes many fruits to brown once they are cut and exposed to the air.
a.Oxidation
b.Spoiling
c.Molding
d.Leavening
 
9. The process of adding acid to an item.
a.Purifying
b.Alternating
c.Acidulation
d.Pouring
 
10. To boil a liquid, such as stock, to evaporate water and concentrate flavor
a.Enhance
b.Reduce
c.Saturate
d.Scaling
 
11. A highly flavored liquid made by simmering bones with vegetables, herbs and spices.
a.Sauce
b.Stock
c.Soup
d.Concentrate
 
12. The base sauces from which other sauces can quickly be made.
a.Coulis
b.Mother Sauce
c.Glaze
d.Puree
 
13. A mixture of cold liquid and starch used to thicken liquids.
a.Roux
b.Relish
c.Stock
d.Slurry
 
14. A sauce that is made from a Mother Sauce.
a.Concentrate
b.Double Boiler
c.Derivative
d.Base
 
15. A mixture of equal parts flour and fat by weight that is cooked to varying degrees of doneness and used to thicken liquids.
a.Slurry
b.Whitewash
c.Short Dough
d.Roux
 
16. A sauce made from a pureed fruits or vegetables.
a.Coulis
b.Creme Anglaise
c.Glaze
d.Chutney
 
17. When the liquid and solid portions of milk or egg mixtures separate from each other and ruin a sauce.
a.Curdle
b.Burning
c.Boil
d.Contaminate
 
18. The method of gradually adding egg yolks with small amounts of hot liquid before adding into a large amount of hot liquid to avoid curdling.
a.Sweating
b.Double Boiler
c.Shocking
d.Tempering
 
19. A mixture of softened whole butter and flour used to thicken liquids.
a.Roux
b.Beurre Manie'
c.Slurry
d.Whitewash
 
20. An American seafood-based soup that is flavored with dairy product, bacon and potato, then thickened with flour.
a.Chowder
b.Bisque
c.Broth
d.Consomme'
 
21. A term used to describe a product being fully cooked but not soft or mushy, to the tooth.
a.Abundant
b.Aromatic
c.Carryover Cooking
d.Al dente'
 
22. Plunging a blanched vegetable or fruit into ice water:
a.Cooling
b.Shocking
c.Freezing
d.Scaling
 
23. The process of cooking an item briefly in boiling water.
a.Blanching
b.Steaming
c.Double Boiler
d.Broiling
 
24. A stick cut measuring 2 x 1/8 x 1/8 inches.
a.Julienne
b.Small Dice
c.Large Dice
d.Tourne'
 
25. A dice cut measuring 1/8 x 1/8 x 1/8 inches.
a.Small Dice
b.Large Dice
c.Medium dice
d.Brunois
 
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