Key Terms

Question 1

Seared

Answer 1

Cooked quickly in little fat or oil

Question 2

Tandoor

Answer 2

Indian clay oven

Question 3

Terrine

Answer 3

Mixture of meat, vegetables, seasonings etc in a lined dish

Question 4

Veloute

Answer 4

A French white sauce thickened through the use of a roux

Question 5

Zest

Answer 5

The coloured skin extracted from citrus fruit

Question 6

Purée

Answer 6

Finely mixed/blended/mashed food products

Question 7

Reduce

Answer 7

Simmer gently to decrease quantity and concentrate flavours

Question 8

Refresh

Answer 8

To plunge in cold water after blanching

Question 9

Roux

Answer 9

Mixture of flour and butter used to thicken sauces

Question 10

Sabayon

Answer 10

Sugar and egg whites whisked over simmering water until thick and frothy

Question 11

Sauté

Answer 11

To cook quickly in hot fat or oil

Question 12

Seal

Answer 12

The colouring of meats skin in a hot pan or oven to retain juices

Question 13

Mandolin

Answer 13

Manual vegetable slicer

Question 14

Marinate

Answer 14

Put meat in a marinade

Question 15

Marinade

Answer 15

Seasoned liquid used for tenderising and flavouring raw meat, poultry and fish

Question 16

Mise-en-place

Answer 16

The preparation of food and equipment

Question 17

Mirepoix

Answer 17

Diced vegetables used to flavour stocks and soups

Question 18

Onion cloute

Answer 18

An onion that has been stuffed with cloves and a bay leaf

Question 19

Parboil

Answer 19

Partially cook in boiling liquid

Question 20

Paysanne

Answer 20

Cut into round, square, rectangular or triangular pieces

Question 21

Pith

Answer 21

White inner lining of citrus fruits

Question 22

Prove

Answer 22

To double in size (e.g. bread and dough products)

Question 23

Espagnol

Answer 23

A roux based brown sauce

Question 24

Gastric

Answer 24

Caramelised sugar and vinegar used to flavour and enhance sauces

Question 25

Gluten

Answer 25

A form of protein in flour, when added to liquid it gives an elastic form

Question 26

Infuse

Answer 26

To soak in liquid to impart flavour

Question 27

Jardiniere

Answer 27

Vegetables sliced into batons

Question 28

Julienne

Answer 28

Food, particularly vegetables, cut into thin strips

Question 29

Jus

Answer 29

Juice extracted from cooked meats

Question 30

Bouquet garni

Answer 30

A bundle of herbs used to flavour soups and casseroles etc

Question 31

Brunoise

Answer 31

Finely diced vegetables used as a base for soups and sauces or garnish

Question 32

Cartouche

Answer 32

A cover used to prevent skin from forming on finished sauces

Question 33

Chinoise

Answer 33

A fine conical strainer with a mesh lining used to pass soups and sauces

Question 34

Clarify

Answer 34

Removal of impurities

Question 35

Coulis

Answer 35

Purée of fruit or vegetables

Question 36

Cross-Contamination

Answer 36

The transfer of bacteria to food from another food, work surface or equipment

Question 37

Deglaze

Answer 37

Dissolving of caramelised solution in a pan by adding wine or stock

Question 38

Dock

Answer 38

To prick pastry to prevent it from rising

Question 39

Score

Answer 39

Slice meat or fish to help cook it internally

Question 40

Al Dente

Answer 40

Cooked until firm and crunchy

Question 41

Bain-Marie

Answer 41

A bowl atop a saucepan to cook foods and/or keep them warm without burning

Question 42

Basting

Answer 42

Spooning melted fat over foods to help retain flavour

Question 43

Bechamel

Answer 43

A roux based white sauce

Question 44

Blanch

Answer 44

To cook without colour