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WorksheetsVocab Test 3rd Set (Culinary 2)
Total questions: 11
Worksheet time: 22mins
Mirepoix
To finely shred herbs and leafy greens.
A type of Meerkat that lives in Africa and Morocco.
A mixture of coarsely chopped vegetables (onions, celery & carrots) and herbs.
To cut up vegetables and fruits.
Mousse
A type of animal that looks like a big deer.
A light and airy dessert made with both meringue and whip cream to enhance the lightness.
A mixture of coarsely chopped vegetables (onions, celery & carrots) and herbs.
To mix together different herbs with oil until it is emulsified.
Proofing
The first stage of letting dough rise.
Adding sugar to dough mixture.
The fermentation stage of curing beef.
The fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.
Puree
A mixture of only peas and carrots in a blender to make a pie.
Food in which one or more of the ingredients have been ground in a food processor, mashed, strained or finely chopped.
To add spices to a dish to enhance the flavor.
The fermentation stage that allows the leavening action of yeast to achieve its final strength before yeast cells are killed by hot oven temperatures.
Quiche
A mixture of finely diced vegetables.
A type of main dish that includes beef or chicken.
Savoy tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes.
A type of spice.
Reduction
The process of cooking sugar to high temperature.
To remove any leftovers of food from the pan then add small amounts of hot water or stock.
A process of moving liquids from one pan to another.
The process of evaporating part of the stock’s water through simmering or boiling.
Roux
A baby kangaroo.
A cooked mixture of equal parts of fat and flour, by weight.
A quick, dry-cooking technique that uses a small amount of fat or oil in a shallow pan.
Adding hot liquid into a pan with butter and spinach.
Sauteing
A type of pan used to boil food.
A type of pan used to cook food to the bite.
A cooked mixture of equal parts of fat and flour, by weight.
A quick, dry-cooking technique that uses a small amount of fat or oil in a shallow pan.
Savory
A sweet or bitter taste.
An apple with caramel on top.
Describes spiced or seasoned foods, as opposed to sweet. Highly seasoned and flavorful.
A flavor that you can smell.
Yield
The number of servings or portions that a recipe produces.
A type of measurement.
Food served before the meal starts.
The number of pieces of silverware next to your place setting.
Zest
The white part of an orange.
A type of kitchen tool.
To open a can.
The thin, colored part of a citrus peel.
