QUIZ WESTERN CUISINE 2

__________ is a stick, commonly denoted as a small rectangular cut.

• Julienne

• Batonnet

• Chiffonade

• 1. Brunoise

1. __________ is to cut the vegetables by turning them into an oval shape.

1. Tourne

• Tourne

• 1. Macedoine

• Parmentiere

• Mirepoix

Lettuce should only be washed in __________ (but never under running water because of its fragile nature) and cut or preferably torn into bite-size pieces when it is ready to be served.

• Boiling water

• Warm water

• Hot water

• Cold water

1. __________ are the leaves of aromatic plants and are used primarily to add flavour to foods.

• Herbs

• Spices

• 1. Vegetables

• Meats

1. __________ are the major ingredient of stocks (except water).

• Herbs

• 1. Spices

• Vegetables

• Bones

__________ and spices are usually tied in a cheesecloth bag called a sachet d’épices (French for “spice bag”).

• Chicken

• Herbs

• Meat

• Mirepoix

1. __________is an opaque soup thickened either by adding a thickening agent, such as roux, or by puréeing one or more of their ingredients.

• Specialty soup

• Clear soup

• Cream soup

• Thick soup

_________ is a hearty soup made fro_m fish, shellfish, and/or vegetables.

• Chowder

• 1. Bisque

• Mushroom

• Pumpkin

1. n army pharmacist named __________ began promoting the use of potatoes.

• Gordon Ramsey

• Escoffier

• Antoine-Auguste Parmentier

• Tom Ford

__________ made from a mixture of wheat flour and water and, sometimes, eggs.

• Pudding

• Cake

• 1. Bread

• Pasta