Food Preperation Quiz 1

Appetizer

A generally small portioned first course of a multicourse meal, used to whet the appetite, often to the accompaniment of drinks.

Semolina

A hard high protein flour often used for the best quality macaroni products

Pullman Loaf

A long rectangular loaf of bread

Legume

A plant that bears seed pods that split along two opposite sides when ripe, French word meaning vegetable

Solanine

A poisonous substance found in potatoes have turned green

Crudité

A raw vegetable served as a relish

Club Sandwich

A sandwich consisting of three slices of toast and filled with such ingredients as sliced chicken or turkey, lettuce, tomato, and bacon.

Deep-Fried Sandwich

A sandwich dipped in beaten egg mixture and sometimes in bread crumbs and then deep fried

Wrap

A sandwich in which the filling is wrapped, like a Mexican burrito in a large flour tortilla or similar flatbread

Grilled Sandwich

A simple sandwich that is buttered on the outside and browned on the griddle, in a hot oven, or in a Panini grill

Bruschetta

A slice of toasted Italian bread served as an appetizer, usually rubbed with garlic and moistened with olive oil, often served with additional toppings.

Hors D'oeuvre

A small food item usually served before or separately from a meal, appetizer, French for outside the work

Lentil

A small lens-shaped legume

Pizza

A thin sheet of lean bread dough baked with a topping

Amuse Bouche

A tiny appetizer or hors d'oeuvre offered to guests seated at their tables, either before or after they have ordered from the menu, in order to welcome guests and showcase an aspect of the chef's cooking style and talent

Relish

A type of appetizer consisting of raw or pickled vegetables

Cocktail

A type of appetizer generally made of seafood or fruit and often served with a tart or tangy sauce

Bulgur

A type of cracked wheat that has been partially cooked

Couscous

A type of granular pasta from North Africa that resembles a grain

Haricot Bean

A variety of green bean that is allowed to ripen until the seed is mature and dry

Arborio Rice

A variety of short-grain rice from Italy

Waxy Potato

A young potato high in sugar and low in starch

Dip

Accompaniment to potato chips, crackers, and raw vegetables that is thick enough to stick to items used as dippers.

All Purpose

An irregularly shaped potato suitable for most purposes, though not usually for baking due to its shape; not as dry, starchy, or expensive as a russet.

Tapa

Any of a variety of Spanish style appetizers, intended to be served with wine or other drinks

Dumpling

Any of a variety of small starch products made from soft dough or batter and cooked by simmering or steaming

Tea Sandwich

Any small, fancy sandwich generally made from light delicate ingredients and bread trimmed of the crust

Hominy

Corn that has been treated with lye

Macaroni

Dried noodle product made of flour and water

Al Dente

Firm, not soft or mushy, to the bite. Said of vegetables and pastas.

Pasta

General term for any shape of macaroni product or egg noodle

New Potato

Immature potato with tender, thin skin, harvested while the plant top is still green

Antipasto

Italian hors d'oeuvre

Polenta

Italian style cornmeal

Parboiled or Converted Rice

Long grain rice that is specially processed to provide higher vitamin and mineral content than regular milled white rice

Rice Noodle

Noodle made from rice flour or starch

Buffet-Style Service

Offering hors d'oeuvres arranged attractively on one or more tables for guests to help themselves

Butler-Style Service

Offering hors d'oeuvres to guests by service staff carrying small trays as they pass among the assembled party.

Panino

Originally a small Italian sandwich made with a dinner roll, a grilled sandwich usually made in a device that grills both sides at once while compressing the sandwich

Egg Pasta

Pasta containing at least 5% egg solids in addition to flour and water; usually in the form of flat noodles of various widths

Commercial Dried Pasta

Pasta dough that has been shaped and dried; usually made of semolina flour and water

Duchesse Potatoes

Potato puree mixed with butter and egg yolks

Open-Faced Sandwich

Sandwich made with a single slice of bread and either hot or cold toppings

Simple Sandwich

Sandwich made with two slices of bread and either hot or cold fillings

Russet

Starchy potato often used for baking and deep frying

Dal

The generic term in India for dried legume

Germ

The portion of a whole grain consisting of a tine embryo that forms the new plant once the seed sprouts

Caviar

The salted roe or eggs of surgeon. The salted roe of another fish, such as salmon or whitefish, if that fish is designated in the name.

Endosperm

The starchy mass that forms most of a grain kernel

Bran

The tough but edible layer that covers the endosperm of a grain

Canapé

Tiny open faced sandwich, served as an hors d'oeuvre

Multidecker Sandwich

sandwich made with more than two slices of bread