NEW
Font size
WorksheetsIntroduction to Culinary Arts
Total questions: 10
Worksheet time: 5mins
Who is considered a vital contributor to the period of Classical Cuisine?
Marie-Antoine Carême
Auguste Escoffier
Catherine de Medici
Henry II
What is Nouvelle Cuisine based on?
French Classical Cuisine
Italian Cuisine
Modern Cooking
Spa Cuisine
What is the term for a type of menu where guests choose individual dishes?
A la carte
Buffet
Set menu
Family style
What does 'Al dente' refer to in cooking?
Food cooked until tender
Food that is overcooked but tender
Food that is raw and not tender
Food cooked and not tender
What is 'Béchamel'?
A white sauce made from milk thickened with a white roux
A light-colored sauce made from a white or blonde roux and a light stock
A rich, dark brown sauce made with a brown roux and brown stock, often containing mirepoix
An emulsion of butter and lemon juice or vinegar, stabilized with egg yolks.
What does 'Blind baking' mean?
Baking a pastry shell without filling
Baking with a filling
Baking at a high temperature
Baking without any ingredients
What does 'Emulsion' refer to in cooking?
A mixture of 2 unmixable liquids
A mixture of 2 liquids
A mixture of 2 dry ingredients
A mixture of dry and liquid ingredients
Which of the following types of roux has a light coloring and roasted over high heat until blonde color?
White Roux
Blade Roux
Yellow Roux
Brown Roux
What is Papillote?
Papillote is baked in a sealed pouch.
What is the purpose of Skimming?
To remove fat from meat before cooking
To remove impurities or fat
To mix ingredients evenly
To cut food into thin strips
