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02.12.2021 - Weekly Culinary Terminology Assessment

Quiz by Timothy Kelly

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20 questions
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  • Q1
    A brand created to distinguish the highest-quality beef produced from descendants of a specific black, hornless type cows of Scotland is . . .
    Lox
    Angus Certified Beef
    Silver Skin
    Pasteurization
    30s
  • Q2
    A hard-shell clam larger than 3 inches in diameter, usually used for chowder or fritters or a large, rounded edible clam of the Atlantic coast of North America.
    Hygiene
    Hash
    Quahog
    Confit
    30s
  • Q3
    A light, poached, oval-shaped dumpling usually made of forcemeat (chicken, veal, seafood, or game) mixed with bread crumbs, bound with eggs and then poached.
    Littleneck
    Fillet Mignon
    Bombe
    Quenelle
    30s
  • Q4
    A process in which milk products are heated to kill microorganisms that may contaminate (and spoil) the milk products.
    Silver Skin
    Pasteurization
    Angus Certified Beef
    Lox
    30s
  • Q5
    A term referring to a small, flat, round or oval shaped portion of meat, generally a tender piece. These portions may also be referred to as a noisette or a mignonette.
    Render
    Deviled
    Sweetbreads
    Medallion
    30s
  • Q6
    A culinary dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning "to chop".
    Quahog
    Confit
    Hygiene
    Hash
    30s
  • Q7
    Conditions and practices followed to maintain health, including foodservice safety and sanitation practice as well as personal cleanliness.
    Quahog
    Confit
    Hash
    Hygiene
    30s
  • Q8
    An expensive, boneless cut of beef from the small end of the tenderloin.
    Littleneck
    Bombe
    Fillet Mignon
    Quenelle
    30s
  • Q9
    Individual portions of meat cut from a sub-primal.
    Pan-Dressed
    Staling
    Fabricated Cuts
    Truss
    30s
  • Q10
    Known as starch "retro-gradation", it is the term referring to a change in moisture within a starch that causes products to turn firm, drier and more crumbly.
    Truss
    Fabricated Cuts
    Staling
    Pan-Dressed
    30s
  • Q11
    Lightly cured meat of a duck or goose that has been stewed in its own fat and then stored and chilled in that fat for later use.
    Hash
    Hygiene
    Quahog
    Confit
    30s
  • Q12
    Meat, poultry, egg yolks or other foods seasoned with mustard, vinegar, and/or other seasonings making for a "spicy" taste.
    Render
    Medallion
    Sweetbreads
    Deviled
    30s
  • Q13
    Portion-size whole fish, that has been trimmed, scaled, gutted, boned or filleted and is ready to go straight into the pan to be prepared using the recipe of your choosing. This type of preparation is common in quality fish shops and fish markets.
    Pan-Dressed
    Fabricated Cuts
    Truss
    Staling
    30s
  • Q14
    A fillet of salt-brined salmon which is a common product which is often served on a bagel with cream cheese.
    Angus Certified Beef
    Fillet Mignon
    Sweetbreads
    Lox
    30s
  • Q15
    A rounded, hard-shell clam, which is an edible marine bivalve mollusk, native to the eastern shores of North and Central America from Prince Edward Island to the Yucatán Peninsula.
    Littleneck
    Fillet Mignon
    Bombe
    Quenelle
    30s

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