Worksheetsculinary terms
Total questions: 10
Worksheet time: 2mins
Name
Class
Date
1.
Basic white sauce (flour, butter, milk)
a)
Roux
b)
Mornay sauce
c)
Bechamel
2.
Coat in flour or powdered sugar
a)
Brown
b)
Dust
c)
Dredge
3.
To add liquid to a skillet to remove cooked on meat particles from the pan. Used to make sauce
a)
Reduce
b)
Deglaze
c)
Marinade
4.
Drag meat through bread crumbs, cracker crumbs, flour or corn meal
a)
Dust
b)
Saute
c)
Dredge
5.
To cut into long thin strips
a)
Mince
b)
Dice
c)
Julienne
6.
Seasoned liquid. Adds flavor and tenderizes
a)
Marinade
b)
Reduce
c)
Roux
7.
To cut or chop food into very tiny pieces
a)
Dice
b)
Mince
c)
Julienne
8.
Finely chopped vegetables (carrots, celery, onion)
a)
Bechamel
b)
Roux
c)
Mirepoux
9.
Bechamel sauce with cheese
a)
Mirepoux
b)
Mornay Sauce
c)
Roux
10.
To cook quickly in high heat to brown the outside of meat
a)
Saute
b)
Sear
c)
Render
100 %
