The 20 quiz questions
Question 1 : What is the technique of stirring a cream or sauce while cooling?
Possible answers:
- Stirring while cooling to prevent a skin from forming
- Strain through a sieve
- Whisking vigorously
- To reduce over low heat
Explanation: This technique consists of stirring a preparation while it cools to prevent a skin from forming.
Question 2 : What does "napper" mean in culinary terminology?
Possible answers:
- Coating with breadcrumbs
- To uniformly cover with sauce
- To brown in the oven
- Basting with melted butter
Explanation: Napper means to evenly coat a food with sauce, cream, or glaze.
Question 3 : What technique is used to create "turned" vegetables?
Possible answers:
- Slicing them into julienne
- Giving them a 7-sided regular shape
- Cutting them into brunoise
- Cutting them into thin slices
Explanation: Turned vegetables are cut into small barrel shapes with 7 regular sides.
Question 4 : What cutting technique produces 2 to 3 mm cubes?
Possible answers:
- Julienne
- Brunoise
- Mirepoix
- Macedoine
Explanation: Brunoise is a fine cutting technique producing 2-3 mm cubes. It is used for aromatic garnishes and decorations.
Question 5 : What is the technique of plunging food into boiling water then into ice water called?
Possible answers:
- Stewing
- Poaching
- Braising
- Blanching
Explanation: Blanching followed by rapid cooling (ice water) stops the cooking, fixes the colors of vegetables, and eliminates bitterness.
Question 6 : What is a "sabayon" in cooking?
Possible answers:
- A cold sauce
- A type of puff pastry
- A foamy egg emulsion
- An Italian cake
Explanation: Sabayon is a frothy emulsion of egg yolks beaten with a liquid (wine, champagne) over a bain-marie. It accompanies desserts and fish.
Question 7 : What is the ideal temperature for the bain-marie used to melt chocolate?
Possible answers:
- 30-35°C
- 45-50°C
- 60-70°C
- 80-90°C
Explanation: Chocolate should be melted between 45-50°C (113-122°F) to avoid burning. Above that, it loses its shine and texture. Precise tempering is essential.
Question 8 : What is the technique of slow cooking in a vacuum-sealed bag called?
Possible answers:
- Marinade
- Confit
- Sous vide cooking
- Smoking
Explanation: Sous vide (or low temperature) cooking allows food to be cooked in an airtight bag at a controlled temperature, preserving flavors and textures.
Question 9 : What does "singer" (dusting with flour) a preparation mean in cooking?
Possible answers:
- Sprinkle with flour before adding liquid
- Add sugar
- Flambé with alcohol
- Reduce a sauce
Explanation: Singer consists of sprinkling flour on a preparation (meat, onions) before adding liquid. This technique naturally thickens the sauce during cooking, as in beef bourguignon.
Question 10 : What is the difference between "sautéing" and "pan-frying"?
Possible answers:
- Sauté = high heat stirring, pan-fry = covered cooking
- Sauté = in oven, pan-fry = on stove
- Sauté = with water, pan-fry = without water
- No difference
Explanation: Sautéing is done over high heat while stirring, for small pieces. Pan-frying is covered cooking with little fat, for larger pieces.
Question 11 : What is a "reduction" in cooking?
Possible answers:
- To blend a preparation
- To cut into small pieces
- To evaporate a liquid
- Adding cream
Explanation: A reduction consists of evaporating a liquid by boiling to concentrate its flavors and thicken its consistency. An essential technique for sauces.
Question 12 : What cut produces thin sticks about 5 cm long?
Possible answers:
- Chiffonade
- Slicing
- Brunoise
- Julienne
Explanation: Julienne produces sticks of 5 cm x 2-3 mm. Used for vegetables as garnish or in salads (carrots, leeks, zucchini).
Question 13 : What does "deglaze" a pan mean?
Possible answers:
- Dissolving the juices with liquid
- Remove the ice
- Cool down quickly
- Add cold butter
Explanation: Deglazing consists of pouring a liquid (wine, stock) into a hot pan to dissolve the caramelized cooking juices and create a sauce.
Question 14 : What is the mixture of butter and flour in equal parts used to thicken sauces called?
Possible answers:
- Beurre manié
- The roux
- Liaison
- The base
Explanation: Roux is a mixture of butter and flour cooked together, the base of many sauces (béchamel, velouté). It can be white, blonde, or brown.
Question 15 : What does "lining" a mold mean in cooking?
Possible answers:
- Preheating it in the oven
- To gently unmold it
- To line the inside with a coating
- To fill it with mixture
Explanation: Lining a mold consists of coating the inside with a layer (butter and flour, caramel, jelly, biscuits) to facilitate unmolding and sometimes add texture or flavor to the preparation.
Question 16 : What technique is used to make meat more tender by striking it?
Possible answers:
- Trussing
- Barding
- Tenderizing
- Larding
Explanation: Tenderizing consists of striking or piercing the meat to break down the muscle fibers and make it more tender before cooking.
Question 17 : In preparing kitchen stocks, what is the main difference between a white stock and a brown stock?
Possible answers:
- The cooking time is different
- One uses wine, the other does not
- One contains vegetables, the other does not
- Bones are roasted for brown stock, blanched for white
Explanation: Brown stock uses bones roasted in the oven (Maillard reaction) while white stock uses blanched bones without browning. This difference gives brown stock its amber color and more intense aromas.
Question 18 : What is the technique of pouring alcohol over a dish and igniting it called?
Possible answers:
- Flambé
- Deglaze
- Gratin
- Caramelize
Explanation: Flambéing caramelizes sugars and burns off alcohol while retaining flavors. Grand Marnier is often used for Crêpes Suzette.
Question 19 : What does "poach" mean in cooking?
Possible answers:
- Cook in simmering liquid
- Steam cook
- Cook on high heat
- Bake in oven
Explanation: Poaching means cooking food in simmering liquid (80-95°C), without boiling. It's ideal for poached eggs, fish, and fruit.
Question 20 : What does "clarify" butter mean in cooking?
Possible answers:
- Froth it to aerate
- Mixing it with oil
- To lightly brown it in a pan
- Separating the fat from the whey
Explanation: Clarifying butter consists of melting it gently and removing the whey (proteins) and casein that settle. Clarified butter can withstand higher temperatures without burning, ideal for high-heat cooking.
