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Yum's the Word Trivia Quiz

I can't pass this cooking school test unless I remember some food items and terminology used in the culinary field! Can you assist me?

A multiple-choice quiz by jess1506. Estimated time: 5 mins.

Author
jess1506

Time
5 mins

Type
Multiple Choice

Quiz #
365,326

Updated
Dec 03 21

# Qns
10

Difficulty
Tough

Avg Score
5 / 10

Plays
572

One at a Time - Single Page - Timed Game

Question 1 of 10

1. "A stock made from bones that have previously been used to make stock" is the definition of which cooking term? Hint

Fond brun

Remouillage

Consomme

Glace viande

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Question 2 of 10

2. "A dough that is used as a thickening agent" is the definition of which cooking term? Hint

Beurre blanc

Beurre mani�

Beurre noisette

B�chamel

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Question 3 of 10

3. "A dark Asian green with a mild mustard-like taste and is usually eaten raw" is the definition of which vegetable? Hint

Bok Choy

Edamame

Gai Lan

Tatsoi

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Question 4 of 10

4. "A thick, dark brown Chinese sauce, that has a sweet and salty flavour" is the definition of which ingredient? Hint

Teriyaki sauce

Black bean sauce

Plum sauce

Hoisin sauce

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Question 5 of 10

5. "A knife technique where vegetables are cut into long & thin strips" is the definition of which cooking term? Hint

Julienne

Blanche

Carving

Mise en place

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Question 6 of 10

6. Mac�doine is a cube cut.

True

False

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Question 7 of 10

7. "A garnish made from a stiff dough, which is then grated and left to dry, and is usually added to soups" is the definition of which ingredient? Hint

Tzimmes

Hamantash

Kreplach

Pfarvel

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Question 8 of 10

8. "A spinach, garlic and olive oil puree, served as a side dish" is the definition of which dish? Hint

Feijoada

Tomatada

Esparregado

Louro

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Question 9 of 10

9. "A dressing consisting of mayonnaise, pimento, green pepper, celery & chili sauce" is the definition of which ingredient? Hint

Russian dressing

Thousand Island dressing

French dressing

Mayfair dressing

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Question 10 of 10

10. "A firm, hard cheese made with milk from Modicana cows" is the definition of which cooking term? Hint

Bocconcini

Ragusano

Canestrato

Rosa Camuna

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Quiz Answer Key and Fun Facts

1. "A stock made from bones that have previously been used to make stock" is the definition of which cooking term?

Answer: Remouillage

In French, the word remouillage means 're-wetting'. Remouillage is weaker and less gelatinous than the first stock, and is commonly referred to as 'second stock'. Usually remouillage is simmered for five hours.

2. "A dough that is used as a thickening agent" is the definition of which cooking term?

Answer: Beurre mani�

Another French word, meaning 'kneaded butter', beurre mani� is usually a quicker alternative to a similar sauce called roux. The difference between beurre mani� and roux is that clarified butter is used in the latter.

3. "A dark Asian green with a mild mustard-like taste and is usually eaten raw" is the definition of which vegetable?

Answer: Tatsoi

Like most other Asian greens, the Tatsoi is part of the Brassica plant family. Tatsoi is known by many other names as well such as Spinach mustard or Spoon mustard. Tatsoi has a spoon-like shape.

4. "A thick, dark brown Chinese sauce, that has a sweet and salty flavour" is the definition of which ingredient?

Answer: Hoisin sauce

Also known as Chinese barbecue sauce, Hoisin sauce consists of soybeans, chillis, vinegar, garlic, salt and sugar. The word hoisin comes from a Chinese translation meaning "seafood". It is very prominent in vegetarian cooking.

5. "A knife technique where vegetables are cut into long & thin strips" is the definition of which cooking term?

Answer: Julienne

Julienne, or allumette is a technique where vegetables such as carrots or potatos are cut into long, thin strips. Perhaps the most common example of julienne is French fries.

6. Mac�doine is a cube cut.

Answer: True

Mac�doine is a knife technique where the food is cut into cubes that measure 6mm on each side. Mac�doine is also the name of a salad consisting of fruit or vegetables that are cut mac�doine.

7. "A garnish made from a stiff dough, which is then grated and left to dry, and is usually added to soups" is the definition of which ingredient?

Answer: Pfarvel

All of these four answers are all Jewish foods. Pfarvel is the garnish made from the dough, Tzimmes is a sweet stew made from dried fruits and usually, carrots, Kreplach are small dumplings filled with meat, mashed potato and another filling, served in chicken soup, and Hamantash is a filled pastry with many different fillings, typically poppy seed.

8. "A spinach, garlic and olive oil puree, served as a side dish" is the definition of which dish?

Answer: Esparregado

Esparregado is a spinach and garlic puree, used extensively in Portuguese cuisine. This is a traditional side dish for roast meats in Portugal. Some people also use beans, turnip greens or spring greens.

9. "A dressing consisting of mayonnaise, pimento, green pepper, celery & chili sauce" is the definition of which ingredient?

Answer: Russian dressing

Although the name of the condiment is Russian dressing, it was not actually made in Russia, but in New Hampshire, United States in the 1910s. The most well-known use of Russian dressing is in the Reuben sandwich.

10. "A firm, hard cheese made with milk from Modicana cows" is the definition of which cooking term?

Answer: Ragusano

Ragusano is an Italian cheese made in the areas of Ragusa & Siracusa, Sicily. It is a chewy, semi-hard cheese, and thus has a lower moisture content than other soft cheeses. It is sold at different stages of aging.

Source: Author jess1506

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