What is a blonde roux?

A Belgium ale

A French root vegetable

An uncooked pastry

A thickening agent made of flour and butter

What is a mirepoix?

A blend of butter with herbs

A type of Asian delicacy

A mixture of rough cut or diced vegetables, herbs and spices used for flavouring

A French meat dish served with mashed potatoes

What is a blanquette?

White stew of veal or other white meat

Stew of lamb

Stew of a mixture of meat

Stew of beef cooked in tomato paste

What happens during gelatinisation?

Starch expands and form bead like structures which are chewy and are clumped together

Water evaporates leaving a thin plastic like layer

Starch granules swell and rupture when heated in water, resulting in the formation of a gel, often thickening liquid

Protein molecules are clumped together and the shape of the molecules is changed forever

Which will give you the smallest piece?

Frenching

Julienning

Roughly chopped

Mincing

What term is used to describe a clear, thin liquid, flavoured by meat, poultry, fish and their bones?

Simmer

Stock

Blanch

Roast

What term is used meaning to cook from radiant heat from above?

Boil

Steam

Broil

Blanch

What term is used to describe the action of swirling the liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom?

Reduce

Simmer

Deglaze

Pan fry

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