Culinary Terms + Ways of Cooking Vegetables

Question 1

Bouquet of vegetables

Answer 1

Bouquet Ere

Question 2

Spring vegetables

Answer 2

Printaniere

Question 3

Garden vegetables

Answer 3

Jardinière

Question 4

First spring vegetables

Answer 4

Primeurs

Question 5

Peas

Answer 5

Clamart

Question 6

Carrots

Answer 6

Ceecy

Question 7

Cucumbers cooked in butter

Answer 7

Doria

Question 8

Cauliflower

Answer 8

Dubarry

Question 9

Carrots, turnips, onions, and celery cut into UNIFORM slices

Answer 9

Fermiere

Question 10

Spinach

Answer 10

Florentine

Question 11

Mushrooms

Answer 11

Forestiere

Question 12

Braised lettuce

Answer 12

Judic

Question 13

Onions

Answer 13

Lyonnaise

Question 14

Tomatoes concasse with cooked garlic

Answer 14

Nicoise

Question 15

Potatoes

Answer 15

Parmientier

Question 16

Asparagus

Answer 16

Princesse

Question 17

Tomatoes with garlic, parsley, and sometimes mushrooms or olives

Answer 17

Provençale

Question 18

What are the 5 ways of cooking vegetables?

Answer 18

1. Boiling and Steaming
2. Sautéing and Pan-Frying
3. Braising
4. Baking
5. Deep-Frying

Question 19

Vegetables are drained as soon as they are cooked and then cool quickly under cold water to prevent overcooking from the residual heat.

Answer 19

Boiling and steaming

Question 20

Both methods may be used to complete cooking pre-cooked or blanched vegetables. Also used for complete cooking of raw vegetables.

Answer 20

Sauteing and Pan-Frying

Question 21

The blanched or raw vegetable is placed in the pan then liquid is added (stock, water, wine) to cover vegetables, then cooked slowly

Answer 21

Braising

Question 22

Cooking starchy vegetables using heat of the oven, rather than range top.

Answer 22

Baking

Question 23

Vegetables large enough to coat with breading or batter may be fried.

Answer 23

Deep-Frying