Consumers - Week Two

Question 1

Large pasta tubes filled with a savory filling

Answer 1

Cannelloni

Question 2

A sugar syrup cooked over high heat until a light brown colour. Used for coating moulds for cremé caramel

Answer 2

Caramel

Question 3

Car very

Answer 3

Buffet style serving of food, with meat carved as required

Question 4

Cassata

Answer 4

An ice cream of Italian origin, set in rectangular mould. It is made with several layers of different flavored ice creams which may have added chopped ingredients.

Question 5

Casserole

Answer 5

A meat, fish or veg dish cooked in a little liquid, at a low temperature in a closed ovenware dish in oven.

Question 6

Charlotte

Answer 6

Mould,lined with a sponge fingers, filled with Bavarian cream.

Question 7

Cheesechake

Answer 7

A confection usually made of cottage or cream cheese, eggs, milk or cream and flavoring. This is sometimes set with gelatins or baked in a light pastry case

Question 8

Choux paste

Answer 8

A light paste consisting of water, butter, flour and eggs; used for eg éclaire

Question 9

Chutney

Answer 9

A relish of fruits, vegetable, spices acid and sugar most often served as a side dish to curries

Question 10

Confectioners custard

Answer 10

A sweetened starch mixture made by using the roux method with egg yolk added. Used in a custard slices, Choux puffs, Danish pastries. Also known as cremé patisserie.

Question 11

Consommé

Answer 11

A clarified meat, fish or poultry stock served as a hot or cold soup generally at the beginning or formal meal.

Question 12

Coleslaw

Answer 12

Finely shredded cabbage with a creamy salad dressing.

Question 13

Cremé caramel

Answer 13

An egg custard baked in a caramel lined mould. When unmoulded, the caramel coats the cold custard like a sauce.

Question 14

Crepe

Answer 14

Thin pancake

Question 15

Croissant

Answer 15

A crescent shaped roll generally made from puff pastry or from a rich leavened yeast dough

Question 16

Croute

Answer 16

Small rounds of bread, fried or toasted. When served with a savory mixture roping, or used to garnish a savory entree, it is referred to as en croute

Question 17

Croutons

Answer 17

Small dice of fried bread served with soup, salads etc

Question 18

Croquette

Answer 18

A savory mixture of meat, fish,negs or vegetables, bound with egg/sauced, formed into balls / cakes / fingers coated with egg and breadcrumbs and deep fried

Question 19

Crudités

Answer 19

Raw veg served with a dipping sauce as an appetizer

Question 20

Curry

Answer 20

A dish of either meta, or fish, or poultry and/or veg seasoned with a mixture of fresh and dried spices

Question 21

Cutlet

Answer 21

A cut of lean meat from the rib section wish is shaped like a rib chop

Question 22

Dredge

Answer 22

Sprinkle with

Question 23

Decorate

Answer 23

To make a sweet dish look attractive

Question 24

Dumplings

Answer 24

Spoonfuls of thick dough/batter cooked in a slow boiling liquid. May be added to stews etc. may be sweet or savory