Culinary Techniques Trivia Questions
Total Questions: 12
By definition, fish cooked 'en papillote' is wrapped in what material?
Very Easy
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paper
What is the name of the egg white mixture that is commonly used to top Baked Alaska and certain lemon pies?
Very Easy
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meringue
What melon should you trim the green skin and pink flesh from before pickling its rind?
Very Easy
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watermelon
What type of stone is used to make chocolate ruffles by spreading the chocolate on it while it is chilled?
Easy
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marble
What type of meat is smoked using beechwood and juniper branches in Germany's Westphalian cuisine?
Medium
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ham
What is the culinary term for splitting open and spreading apart shrimp or steak?
Medium
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butterflying
Which type of food item is commonly used to wrap around a water chestnut and a piece of chicken liver to make rumaki?
Hard
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bacon
The buisson method is used to arrange food to resemble which structure from Ancient Egypt?
Hard
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pyramid
What rendered pork fat do some cooks use the 'leaf' type of to make flaky biscuits?
Hard
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lard
What is the Italian term for a fluffy topping created by pouring hot sugar syrup over stiffly beaten egg whites?
Hard
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meringue
What layer, when placed on top of Baked Alaska, insulates the ice cream and prevents it from melting?
Very Hard
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meringue
What is the term for a paste made by heating equal parts of butter and flour, used as a thickener in cooking?
Very Hard
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roux
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