culinary quiz 1

1.     The important foundation liquids that are used in preparation of various dishes called –

• sauce

• water

• kitchen stock

• fummet

dry method of cooking is?

• broiling

• boiling

• steaming

• frying

1.     The reason behind a cloudy or milky stock is

• Boiling at high temperature 

• Simmering

• Cooked for long time

• addition of salt

what is marjoram

• herbs

• spice

• fish

• meat

brat pan is a

• heavy equipment

• tool

• utensils

• small tool

lozenge is a

• cuts of veg

• cuts of fish

• cuts of beef

• candy

____________protein present in egg

• myosin

• albumin

• gluten

• all

bouquet garni used in

• garvy

• biriyani

• dal

• stock

__________poaching temperature

• 82-95*c

• 100*c

• 65*c

• 220*c

george augste escoffier is a

• chef

• baker

• flim star

• bar tender