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GOURMET FOODS

Quiz by Sharon Kerstetter

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25 questions
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  • Q1
    Firm to the tooth
    Al Dente
    30s
  • Q2
    Submerge food in boiling water briefly, then in cold water to stop cooking
    Blanch and Shock
    30s
  • Q3
    A bunch of herbs tied together or put in a cheese-cloth bag
    Bouquet Garni
    30s
  • Q4
    Separating of a sauce due to too much heat
    Break
    30s
  • Q5
    Cook quickly over high heat causing surface to burn while interior stays moist
    Brown
    30s
  • Q6
    Heat sugar until it liquefies & becomes clear
    Caramelizing
    30s
  • Q7
    Cutting into bite sized (or smaller) pieces
    Chopping
    30s
  • Q8
    Butter that is slowly melted separating milk solids from golden liquid on surface
    Clarified Butter
    30s
  • Q9
    Butter plus another ingredient
    Compound Butter
    30s
  • Q10
    Clarified broth
    Consomme
    30s
  • Q11
    Liquid in which seafood/fish is poached.
    Court Boullion
    30s
  • Q12
    Thickened cream w/ tangy, nutty flavor & velvety texture
    Creme Fraiche
    30s
  • Q13
    Treat food to preserve it
    Curing
    30s
  • Q14
    Pour liquid from one container to another to separate sediment
    Decant
    30s
  • Q15
    After food has been sauteed, small amount of liquid is heated in pan to loosen browned bits
    Deglazing
    30s

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