What are the terms used when cooking and preparing food?

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Homework for April 11, 2019
level 1
Name________________________ date _____

Circle the correct one

1.     Items offered separately to a main dish ­­­­­­­­­ accompaniment     or company

2.     Firm to the bite                    medium   or   al dente

3.     Sprinkled with cheese and or bread crumbs and browned           au gratin or  baked

4.     A double boiler or pan of hot water beneath a cooking vessel, used to heat foods evenly a without burning                  boiling     or        Bain Marie

5.     A thick custard served cold with a contrasting warm brittle caramel topping

          Bulee     or     browning

++++++++++++++++++++++++++++++++++++
level 2
Name________________________ date _____

Circle the correct one

1.     Items offered separately to a main dish ­­­­­­­­­ accompaniment     or company

2.     Firm to the bite                    medium   or   al dente

3.     Sprinkled with cheese and or bread crumbs and browned           au gratin or  baked

4.     A double boiler or pan of hot water beneath a cooking vessel, used to heat foods evenly a without burning                  boiling     or        Bain Marie

5.     A thick custard served cold with a contrasting warm brittle caramel topping

          Bulee     or     browning

6.     A small bundle of herbs, tied with a string and removed from the dish before serving         bouquet garni             or      bouquet of roses

7.     A sauce made of fruit or vegetables pureed      cream    or coulis

8.     Pieces of bread, mostly  cubed and fried or grilled and added as a garnish to salads or soups            crepes         or     croutons

9.      Fish, meat or vegetables wrapped  and cooked in pastry 

   En Croute            or            pastry

10.                         The starter course before a meal or between other courses 

appetizer                or      entrée

+++++++++++++++++++++++++++++++++++++++++++++++++++++

level 3
Name________________________ date _____

Circle the correct one

1.     Items offered separately to a main dish ­­­­­­­­­ accompaniment     or company

2.     Firm to the bite                    medium   or   al dente

3.     Sprinkled with cheese and or bread crumbs and browned           au gratin or  baked

4.     A double boiler or pan of hot water beneath a cooking vessel, used to heat foods evenly a without burning                  boiling     or        Bain Marie

5.     A thick custard served cold with a contrasting warm brittle caramel topping

          Bulee     or     browning

6.     A small bundle of herbs, tied with a string and removed from the dish before serving         bouquet garni             or      bouquet of roses

7.     A sauce made of fruit or vegetables pureed      cream    or coulis

8.     Pieces of bread, mostly  cubed and fried or grilled and added as a garnish to salads or soups            crepes         or     croutons

9.      Fish, meat or vegetables wrapped  and cooked in pastry 

   En Croute            or            pastry

10.                         The starter course before a meal or between other courses 

appetizer                or      entrée

11.                         To cook with a flame by burning away alcohol when cooking   

    flambe    or   grilling

12.                        Decorating using herbs mainly salads or fruit for desserts  

garnish  or   croutons

13.                        Thin matchstick  sized strips of vegetables   batonnet  or   julienne

14.                         A fragrant liquid to add flavor and tenderize meat and fish before cooking

                     Marinade    or    basting

15.                        Everything in its place. Basic food preparation before cooking and or assembly       

       Mise en place      or measurements 

All homework must be signed by a parent_________________