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WorksheetsBasic Culinary
Total questions: 15
Worksheet time: 8mins
Name this vegetable?
Turnip
Broccoli
Artichoke
Brussels Sprout
What is the term for adding salt and spices to a food?
Preparing
Seasoning
Baking
Spicing
What does it mean when you “julienne” something?
Chop into small cubes
Toss everything together
Chop into thin strips
Chop into thick strips
Which one is mother sauce?
Morney Sauce
Bordelaise Sauce
Creole Sauce
Holandaisse Sauce
What kind of this cutting?
Brunoise
Chiffonade
Mince
Julienne
What does the term “baste” mean?
Cook something in high heat
Cook overnight
Bathe food in it juices while cooking
Cooking in the oven
How long does it take to boil an hard boiled egg?
6 minutes
12 minutes
8 minutes
10 minutes
what is the dimension of brunoise cutting?
1.5 x 1.5 x 1.5 mm
3 x 3 x 3 mm
6 x 6 x 6 mm
12 x 12 x 12 mm
Food that are poached are cooked with what?
Water
Oil
Butter
Margarine
Whipping egg whites will result in what?
Mayonnaise
Butter
Whipped Cream
Meringue
A sauce made from egg yolks and butter and flavored with lemon juice or vinegar?
Mornay Sauce
Hollandaise Sauce
Veloute Sauce
Espagnole Sauce
Tough connective tissue that surrounds certain muscles usually on tenderloin
Silverskin
Fat
Trim
Tripe
An onion burnt or blackened on one side before being used as an enhancement for stocks or soups?
Oignon brule
Papilotte
Tuille
Bouquet garni
what is the method cooking quickly in small amount of fat?
Fried
Braised
Simmer
Saute
What is pate a choux?
A savoury mousse
an egg dish for breakfast
a type of dough used to make eclair and creampuff
saeasoned raw beef usually served as an appetizer
