Food items
Quiz by Karen Oldman
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24 questions
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- Q1To retain their bright colour, green vegetables should be plunged into water which is?ColdBoiling20s
- Q2Root vegetables to be cooked should be plunged into water which is?BoilingCold20s
- Q3New season potatoes are available in which month?May20s
- Q4What are canapés?Bite-size savoury items20s
- Q5What is the difference between strong and soft flour?Its gluten content20s
- Q6What is Agar agar?A vegetarian setting agent made from seaweed, used as an alternative to gelatine20s
- Q7What is a bain-marie?Hot water bath20s
- Q8What is a ballotine?A boned portion of chicken, stuffed and tied into an even shape before cooking20s
- Q9What is the term used to describe protecting meat to keep it moist during roasting?Barding20s
- Q10What is a bouquet garni?The green part of a leek, blanched then used to encase sprigs of thyme, parsley stalks, bay leaf & peppercorns then tied tightly and is used to flavour stocks, soups and stews.20s
- Q11What is clarified butter?Butter which has been heated and the milk solids are removed to give a clear appearance20s
- Q12Vegetables which are cut to the size of matchsticks?Julienne20s
- Q13To remove the black intestinal thread that runs down the back of a prawn?Devein20s
- Q14Vegetables cut into small diceBrunoise20s
- Q15A circle of greaseproof paper which has various usesCartouche20s