Foods Quiz

Question 1

Aioli

Answer 1

A garlic flavoured mayonnaise. Aioli is traditionally served as an accompaniment to vegetables and fish.

Question 2

Béchamel

Answer 2

A classic French white sauce made with milk, bound with a cooked flour and butter mixture called a roux, flavoured with bay leaves, nutmeg and sometimes onion.

Question 3

Bisque

Answer 3

A shellfish soup, traditionally bound with rice flour.

Question 4

Chiffonade

Answer 4

A knife cut, by which herbs, lettuces, and leafy greens are cut into very fine ribbons.

Question 5

Confit

Answer 5

A technique originally of preserving, by which meat is cooked in its own fat, then stored covered in that fat. Duck confit is an example.

Question 6

Crème Brulée

Answer 6

A rich egg custard, the top of which is sugared. and then heated so that the sugar melts to a crisp, caramel crust.

Question 7

Deglaze

Answer 7

A technique by which liquid, usually wine, is added to a pan that has been used to roast or sauté, in order to pick up the bits that have caramelized on the bottom of the pan. Deglazing is often the first step in making a pan sauce.

Question 8

Demi-glace

Answer 8

A stock that has been reduced until very concentrated

Question 9

En croute

Answer 9

Food that is wrapped in a dough, and then cooked (e.g. beef Wellington).

Question 10

Flambé

Answer 10

A technique by which alcohol is added to a dish and ignited, both for effect, and to burn off the alcohol.

Question 11

Foie Gras

Answer 11

A luxury food product made of the liver of a duck or goose that has been specially fattened.

Question 12

Ganache

Answer 12

A rich chocolate mixture made by combining chocolate and cream, used as an icing or filling.

Question 13

Hors-D’oeuvre

Answer 13

A small bit of appetizing food, as spicy meat, fish, cheese, or a preparation of chopped or creamed foods, often served on crackers

Question 14

Julienne

Answer 14

A knife technique by which food is cut into slender, matchstick pieces

Question 15

Marinade

Answer 15

A liquid, often wine, flavoured with herbs and aromatics, in which food is soaked in order to impart flavour. The marinade may also be used as a cooking liquid.

Question 16

Meringue

Answer 16

Stiffly beaten egg whites sweetened with sugar and used as a topping on pies or baked as a shell to be filled with fruit or whipping cream

Question 17

Mis En Place

Answer 17

Means to have all your ingredients prepared and ready to go before you start cooking. “Putting in place,” as in set up.

Question 18

Mousse

Answer 18

A general word for any number of frothy, airy dishes, both sweet and savoury, usually lightened with whipped egg whites or cream.

Question 19

Paté

Answer 19

A dish of finely or coarsely minced fish or meat, seasoned, and baked with or without a crust, in a mold.

Question 20

Quadrillage

Answer 20

The technique by which foods are seared on the grill in a crosshatch pattern.

Question 21

Roux

Answer 21

A mixture of butter and flour, cooked together, and used as a thickener.

Question 22

Sauté

Answer 22

From the French verb “sauter”, to jump, a technique by which food is cooked quickly in hot fat.

Question 23

Soufflé

Answer 23

Egg yolk mix made fluffy through the addition of whipped egg whites. Air in the mixture expands while the egg hardens, trapping it and maintaining the rise.

Question 24

Tour tière

Answer 24

A meat pie originating from Quebec, usually made with finely diced pork, veal or beef. A traditional part of the Christmas meal in Quebec.