Culinary Terms Trivia Questions
Total Questions: 18
What French term, often served as a palate refresher between courses, translates to 'sherbet' in English?
Very Easy
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sorbet
What are the hulled kernels of corn from which grits are made?
Very Easy
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hominy
What action, derived from the French word 'fondre', is performed on cheese in the dish fondue?
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melting
What word precedes both 'food cake' and 'hair pasta'?
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angel
What part of an ox is used to make the special soup of the day on Mondays?
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tail
What term is used for the meat of deer, caribou, antelope, and reindeer?
Easy
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venison
What type of dish is referred to by the fancy name 'potage,' particularly when it is a thick dish?
Easy
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soup
What is the ground form of coarse hominy called?
Easy
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grits
What is the name for a knaidel when it is cooked and served in chicken soup?
Medium
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matzo ball
What term refers to the stomach lining of certain animals that some consider a meat, while others regard it as something of no value?
Medium
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tripe
What term, derived from French, describes a food made from bread cubes known as 'crust'?
Medium
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crouton
What savory jelly gets its name because its color resembles that of a snake?
Medium
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aspic
What is the name of the twisted fried doughnut that comes from the Dutch term for 'twisted cake'?
Hard
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cruller
What is an open-faced item that uses one slice of bread called?
Hard
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sandwich
What vegetable, known for its thistle-like appearance, is used as a garnish when meat is served 'a la chatelaine'?
Hard
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artichoke
Which type of store sells ready-to-eat foods like cooked meats, salads, relishes, and canned foods?
Hard
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delicatessen
What word, originating from the French term for 'something fried', refers to a food type that can be made with apple, corn, or clam?
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fritter
What is the French word for sherbet that originates from a Turkish term for a cool drink?
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sorbet
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