Terms

Question 1

Vegetables cut into matchstick size pieces

Answer 1

Julienne

Question 2

Small strips or cubes of bacon/pancetta

Answer 2

Lardons

Question 3

Parsley stalks and thyme tied to celery and added to stew or stocks to impart flavour

Answer 3

Bouquet garni

Question 4

Used to describe pasta cooked “to the bite”

Answer 4

al dente

Question 5

Equal quantities of butter and flour for known quantity of liquid

Answer 5

Roux

Question 6

Small piece of meat that sits either side of the back bone, tastiest part

Answer 6

oysters

Question 7

A suspension of fat and other liquid

Answer 7

emulsion

Question 8

Acidulated liquid used to cook fish

Answer 8

Court bouillon

Question 9

To beat together ingredients such as fat and sugar

Answer 9

Creaming

Question 10

Small even dice of tomatoes

Answer 10

Concasse

Question 11

To initially bake a pastry case with beans and cartouche before filling

Answer 11

Blind baking

Question 12

To let solid animal fat by cooking slowly

Answer 12

Rendering

Question 13

To soak food in highly flavoured liquid or dry spices

Answer 13

Marinate

Question 14

To plunge veg into iced water to stop the cooking and set the colour

Answer 14

Refresh

Question 15

To use butter or cream to finish a sauce and enhance flavour and thickness

Answer 15

Enrich

Question 16

Hot water bath

Answer 16

Bain marie

Question 17

To tie bacon or fat over a piece of meat to prevent it drying out

Answer 17

Bard

Question 18

To cook good submerged in liquid with constant small bubbles around the outside

Answer 18

Simmer

Question 19

Second rise of bread before baking

Answer 19

Proof

Question 20

To shred soft herb leaves

Answer 20

Chiffonade

Question 21

To immerse aromatic ingredients into a hot liquid

Answer 21

Infuse

Question 22

To organise equipment and ingredients before cooking

Answer 22

Mise en place

Question 23

Even sized medium sticks

Answer 23

Batons

Question 24

Soft white layer beneath the citrus skin

Answer 24

Pith

Question 25

Vegetables in perfect dice

Answer 25

Brunoise

Question 26

To add water to a pan after browning to lift sediment from the bottom

Answer 26

deglaze

Question 27

Slightly uncooked egg

Answer 27

Baveuse

Question 28

Amount of butter and flour for 300ml of white sauce

Answer 28

20g each

Question 29

To sieve a mixture or purée and to gain smoother result

Answer 29

Pass

Question 30

To remove the black intestinal tract of a prawn

Answer 30

Devein

Question 31

Equal quantities of butter and flour to thicken unknown quantity

Answer 31

Beurre manié

Question 32

To spoon juices and fat over meat as it is cooking

Answer 32

Basting

Question 33

2 tbsp in grams

Answer 33

30g

Question 34

To thread strips of fat through meat to prevent it drying out

Answer 34

Lard

Question 35

To remove the back bone from a rack of lamb

Answer 35

Chine

Question 36

A setting agent for mousses and jellies

Answer 36

Gelatine

Question 37

To coat in breadcrumbs before fee frying

Answer 37

Pané

Question 38

Base for choux pastry

Answer 38

Panade

Question 39

Spices and herbs added to impart flavour whilst a dish cooks; they are then removed

Answer 39

Aromatics

Question 40

Butter cooked until nutty brown

Answer 40

Beurre noisette

Question 41

A circle of gpp for sweating or blind baking

Answer 41

Cartouche

Question 42

To cook submerged in liquid with constant bubbles

Answer 42

Boil

Question 43

To heat a liquid to just before boiling point

Answer 43

Scald

Question 44

To par cook in boiling water just before refreshing in cold water

Answer 44

Blanch

Question 45

To reheat previously cooked food ready for service

Answer 45

Rechauffe

Question 46

To cook leaves such as spinach until soft and collapsed

Answer 46

Wilt

Question 47

To work a bread dough so gluten develops

Answer 47

Knead

Question 48

To thin an overly thick sauce with a little liquid to achieve desired consistency

Answer 48

Let down

Question 49

To coat or cover food in a sauce

Answer 49

Nappe