Definitions

Question 1

A thick, creamy fish soup

Answer 1

Bisque

Question 2

When I dry ingredients and a cold liquid are mixed together to ensure that lumps do not form.

Answer 2

Blend

Question 3

Fruit or vegetables are immersed in boiling water to stop enzymes action before freezing.

Answer 3

Blanch

Question 4

South African curried mincemeat dish set with an egg custard topping

Answer 4

Baby tie

Question 5

Herbs tied in a Muslin bag and added to soups, stews, sauces during cooking. It is removed before serving

Answer 5

Bouque garni

Question 6

South African term for a stew of meats and vegetables

Answer 6

Brodie

Question 7

A rich, Ross – played with lentils, meat and vegetables (And Indian dish)

Answer 7

Britain

Question 8

Substances are added to food to aid or more of the following; manufacturing, preservation, nutritional value, palatability and Eye appeal

Answer 8

Additives

Question 9

Small savoury is made from choux paste and deep-fried

Answer 9

Aigrettes

Question 10

Any item on the menu can be ordered and is priced individually

Answer 10

A la carte

Question 11

Served on a bed of spinach or garnished with spinach

Answer 11

A la flourintine

Question 12

Thick, white, creamy sauce, peppers, mushrooms and optional hard-boiled eggs if mixed with cubes of chicken it is called chicken à la king

Answer 12

A la king

Question 13

A clear savoury jelly made from meat, chicken or fish stock. Used to glaze cold dishes or as a garnish

Answer 13

Aspic

Question 14

Vessel containing hot water, into which other dishes are placed to keep warm also cooking slowly

Answer 14

Bain-Marie

Question 15

Food covered with white sauce, breadcrumbs and/or cheese and baked/grilled

Answer 15

Au gratin

Question 16

A Geneose sponge (Maybe soaked in liqueur) with a block of fruit or vanilla ice cream, masked in meringue and brown in a hot oven served immediately

Answer 16

Baked Alaska

Question 17

To bake a pastry case without a filling. Grease proof paper is placed over the pastry and dried beans are placed on top of the paper

Answer 17

Bake blind

Question 18

Flavoured milk, enriched and the kindle with eggs baked and maybe served hot or cold

Answer 18

Baked custard

Question 19

Placing strips of fat on top of large, lean cuts of meat to moisten and improve the flavor

Answer 19

Barding

Question 20

Spoon melted fat or other liquid over mate which is cooked in the oven to make it juicy and to prevent it from drying out

Answer 20

Baste

Question 21

A rich egg custard made with egg yolks, cream, flavouring and sometimes stiffly beaten egg whites, set with the gelatine

Answer 21

Bavarian cake

Question 22

What sauce made from a white room and milk infused with vegetables and seasoning

Answer 22

Bechamel

Question 23

Since thousands of beef rolled around a stuffing, braised and cooked in stock

Answer 23

Beef olives