Vocabulary Quiz 5

Question 1

Aerate

Answer 1

To incorporate air into a mixture through sifting and mixing.

Question 2

Black & Bleu Burger

Answer 2

Common specialty burger consisting of beef patty dusted with Crack Black Pepper and topped with Crumble Blue Cheese.

Question 3

On the fly

Answer 3

Common term used in a restaurant meaning “Right now”.

Question 4

Creme anglaise

Answer 4

Also known as creme an I’ anglaise. Custard sauce flavored with vanilla and sometimes rum.

Question 5

Silver-skin

Answer 5

The tough connective tissue that surrounds certain muscles.

Question 6

Shock

Answer 6

To Plunge into icy cold water to stop the cooking process.

Question 7

Buttercream

Answer 7

A light, smooth, fluffy frosting of sugar, fat and flavorings. Egg yolks or whipped eggs whites are sometimes added. There are three principal kinds … simple, Italian and French.

Question 8

Gazpacho

Answer 8

Is a cold Spanish tomato-based raw vegetable soup.

Question 9

Pittsburg rare

Answer 9

steak that has been heated to a very high temperature very quickly, so it’s charred on the outside but rare or raw on the inside.

Question 10

Pastry cream

Answer 10

Known as creme patisserie, a stirred custard made with egg yolks, sugar, milk and thickened with starch; used for pastry and pie filing.

Question 11

Gazpacho

Answer 11

Is a cold Spanish tomato-based raw vegetable soup.

Question 12

Spanish style omelet

Answer 12

An omelet consisting of sautéed peppers, onions, celery potatoes and seasoned tomato broth.

Question 13

Deep-Fat-Frying

Answer 13

Frying food in enough fat to cover it.

Question 14

Monte Cristo sandwich

Answer 14

A fried ham or turkey sandwich. Traditionally dipped entirely in an egg batter and deep fried or pan fried.

Question 15

Polenta

Answer 15

Italian dish where cornmeal is boiled to a mush and can be used in a variety of ways. Cooked polenta can also be shaped into balls, patties or sticks and fried in oil until it was golden brown.

Question 16

Fixed menu

Answer 16

A menu which offers the same food everyday.

Question 17

Restaurant term 86

Answer 17

Throw out, get rid of or hold service.

Question 18

Flounder Florentine

Answer 18

Flounder filet with spinach lightly breaded and pan fried.

Question 19

Inventory

Answer 19

The listing and counting of all foods in the kitchen, storerooms and refrigerators.

Question 20

Salamander

Answer 20

A small broiler used primarily or browning or glazing the tops of foods.

Question 21

Quesadilla

Answer 21

chasse and other ingredients are sandwiched between two flour tortillas and the whole package is grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted.

Question 22

Gnocchi

Answer 22

Italian dumpling made with semolina & wheat flour, eggs and mashed potatoes.

Question 23

Lyonnaise

Answer 23

Seasoned with onions; generally chopped onions sautéed in butter and reduced with white wine and vinegar then strained.

Question 24

Rice Pilaf

Answer 24

Rice dish?

Question 25

Frittata

Answer 25

Flat open-faced omelet that can contain a variety of ingredients that is baked.

Question 26

Par-Boiled Rice

Answer 26

Rice partially cooked under pressure then dried.

Question 27

Production Schedule

Answer 27

A form filled out by the head cook in each station specifying the tasks to be completed.

Question 28

Punched Down

Answer 28

A method of expelling gases from fermented dough.

Question 29

Butterfly cut

Answer 29

To cut open but not completely through spread apart or flat; usually meat or fish.

Question 30

Shaved

Answer 30

Sliced extremely thin as in meats for sandwiches.

Question 31

Compound Butter

Answer 31

raw cold butter that has been flavored with herbs or other ingredients.

Question 32

Tempering

Answer 32

A process of melting chocolate during which the temperature of the cocoa butter is carefully stabilized; this keeps the chocolate smooth and glossy.

Question 33

Gyro

Answer 33

Greek dish of meat, tomato lettuce onion, tzatziki sauce and is served in a pita bread.

Question 34

Rissotto

Answer 34

Rich Italian dished cooked in butter with chopped onions to which stock is added until absorbed then various savory food are added. It also has a creamy consistency.

Question 35

# Ultimate Test To incorporate air into a mixture through sifting and mixing.

Answer 35

Aerate

Question 36

# Ultimate Test Common specialty burger consisting of beef patty dusted with Crack Black Pepper and topped with Crumble Blue Cheese.

Answer 36

Black & Bleu Burger

Question 37

# Ultimate Test Common term used in a restaurant meaning "Right now".

Answer 37

On the fly

Question 38

# Ultimate Test Also known as creme an I' anglaise. Custard sauce flavored with vanilla and sometimes rum.

Answer 38

Creme anglaise

Question 39

# Ultimate Test The tough connective tissue that surrounds certain muscles.

Answer 39

Silver-skin

Question 40

# Ultimate Test To Plunge into icy cold water to stop the cooking process.

Answer 40

Shock

Question 41

# Ultimate Test A light, smooth, fluffy frosting of sugar, fat and flavorings. Egg yolks or whipped eggs whites are sometimes added. There are three principal kinds ... simple, Italian and French.

Answer 41

Buttercream

Question 42

# Ultimate Test Is a cold Spanish tomato-based raw vegetable soup.

Answer 42

Gazpacho

Question 43

# Ultimate Test steak that has been heated to a very high temperature very quickly, so it's charred on the outside but rare or raw on the inside.

Answer 43

Pittsburg rare

Question 44

# Ultimate Test Known as creme patisserie, a stirred custard made with egg yolks, sugar, milk and thickened with starch; used for pastry and pie filing.

Answer 44

Pastry cream

Question 45

# Ultimate Test Is a cold Spanish tomato-based raw vegetable soup.

Answer 45

Gazpacho

Question 46

# Ultimate Test An omelet consisting of sautéed peppers, onions, celery potatoes and seasoned tomato broth.

Answer 46

Spanish style omelet

Question 47

# Ultimate Test Frying food in enough fat to cover it.

Answer 47

Deep-Fat-Frying

Question 48

# Ultimate Test A fried ham or turkey sandwich. Traditionally dipped entirely in an egg batter and deep fried or pan fried.

Answer 48

Monte Cristo sandwich

Question 49

# Ultimate Test Italian dish where cornmeal is boiled to a mush and can be used in a variety of ways. Cooked polenta can also be shaped into balls, patties or sticks and fried in oil until it was golden brown.

Answer 49

Polenta

Question 50

# Ultimate Test A menu which offers the same food everyday.

Answer 50

Fixed menu

Question 51

# Ultimate Test Throw out, get rid of or hold service.

Answer 51

Restaurant term 86

Question 52

# Ultimate Test Flounder filet with spinach lightly breaded and pan fried.

Answer 52

Flounder Florentine

Question 53

# Ultimate Test The listing and counting of all foods in the kitchen, storerooms and refrigerators.

Answer 53

Inventory

Question 54

# Ultimate Test A small broiler used primarily or browning or glazing the tops of foods.

Answer 54

Salamander

Question 55

# Ultimate Test chasse and other ingredients are sandwiched between two flour tortillas and the whole package is grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted.

Answer 55

Quesadilla

Question 56

# Ultimate Test Italian dumpling made with semolina & wheat flour, eggs and mashed potatoes.

Answer 56

Gnocchi

Question 57

# Ultimate Test Seasoned with onions; generally chopped onions sautéed in butter and reduced with white wine and vinegar then strained.

Answer 57

Lyonnaise

Question 58

# Ultimate Test Rice dish?

Answer 58

Rice Pilaf

Question 59

# Ultimate Test Flat open-faced omelet that can contain a variety of ingredients that is baked.

Answer 59

Frittata

Question 60

# Ultimate Test Rice partially cooked under pressure then dried.

Answer 60

Par-Boiled Rice

Question 61

# Ultimate Test A form filled out by the head cook in each station specifying the tasks to be completed.

Answer 61

Production Schedule

Question 62

# Ultimate Test A method of expelling gases from fermented dough.

Answer 62

Punched Down

Question 63

# Ultimate Test To cut open but not completely through spread apart or flat; usually meat or fish.

Answer 63

Butterfly cut

Question 64

# Ultimate Test Sliced extremely thin as in meats for sandwiches.

Answer 64

Shaved

Question 65

# Ultimate Test raw cold butter that has been flavored with herbs or other ingredients.

Answer 65

Compound Butter

Question 66

# Ultimate Test A process of melting chocolate during which the temperature of the cocoa butter is carefully stabilized; this keeps the chocolate smooth and glossy.

Answer 66

Tempering

Question 67

# Ultimate Test Greek dish of meat, tomato lettuce onion, tzatziki sauce and is served in a pita bread.

Answer 67

Gyro

Question 68

# Ultimate Test Rich Italian dished cooked in butter with chopped onions to which stock is added until absorbed then various savory food are added. It also has a creamy consistency.

Answer 68

Rissotto