Vocabulary Quiz 3

Question 1

Poisson

Answer 1

French word for fish.

Question 2

Poach

Answer 2

To cook gently in water or another liquid, usually that is hot but not bubbling about 160° to 180°F (71° to 82°C).

Question 3

F.I.F.O.

Answer 3

Abbreviation for “first in, first out”. The rule of storage where the oldest supplies are used first.

Question 4

Chiffonade (chef-fon-nahd)

Answer 4

To finely slice or shred leafy vegetables or herbs.

Question 5

Pommes de Frites

Answer 5

Classic French thick cut fried potatoes.

Question 6

Truss

Answer 6

To tie poultry with butcher’s twine into a compact shape for cooking.

Question 7

Preheat

Answer 7

To raise the temperature of a pan or oven to a desired cooking temperature before food is introduced into it.

Question 8

Gaufrette (goh-FREHT)

Answer 8

A thin lattice or waffle-textured slice of vegetable cut on the mandoline.

Question 9

AntiPasto

Answer 9

Italian for “before the pasta” and refers to the first or appetizer course usually consisting of relish, olives, tomatoes, smoked or picked meats or fish, sliced meats and the like all coated with oil and vinegar and usually served cold.

Question 10

Production Schedule

Answer 10

A form filled out by the head cook in each station specifying the tasks to be completed.

Question 11

Roux

Answer 11

A cook mixture of equal parts flour and fat.

Question 12

Render

Answer 12

To heat a piece of meat so that the fat becomes liquid and separates.

Question 13

Bolognese Sauce

Answer 13

Classic Italian spicy meat sauce consisting of ground beef patty, sausage, diced vegetables, herbs, parmesan cheese, wine and crushed tomatoes.

Question 14

Reduce

Answer 14

To make a liquid concentrated and thick by boiling or simmering it to lessen it’s water content.

Question 15

Ramekin

Answer 15

A shallow dish used for cooking individual servings; especially casseroles.

Question 16

Shuck

Answer 16

To remove outer coating from food for example shells from clams or husks from corn.

Question 17

Zest’

Answer 17

The oily, colored part of the peels of citrus fruits. Grated zest adds a lot of the fruits flavors to the food without adding additional moisture.

Question 18

Bouillabaisse

Answer 18

Classic French hearty seafood soup containing different kinds of cooked fish, shellfish and vegetables flavored with a variety of herbs and spices as garlic, orange peel, basil, bay leaf, fennel and saffron.

Question 19

Sear

Answer 19

To brown food quickly over high heat; usually done as a preparatory step for combination cooking methods.

Question 20

Pesto

Answer 20

Italian sauce consisting of basil, garlic, parsley, pine nuts or walnuts and Romano or Parmesan cheeses blended together with olive oil.