Culinary terms A to Z - Statistics

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General Stats

This quiz has been taken 284 times
180 since last reset
The average score is 16 of 25

Answer Stats

Hint		Answer	% Correct
Mix and work dough into a smooth elastic mass	K	Knead	83%
To brush or spoon food as it cooks with melted fat or the cooking juices	B	Baste	80%
Coffee-flavored Italian dessert, literally translates as "cheer me up"	T	Tiramisu	80%
Round-bottomed cooking pan of Chinese origin	W	Wok	80%
The outer rind of citrus fruit containing essential oils	Z	Zest	79%
Vegetables cut into thin strips	J	Julienne	78%
Pig fat used in pie crusts and pastries	L	Lard	78%
Cooking/dipping pieces of food in communal pot of hot oil, broth, cheese, or chocolate	F	Fondue	76%
South Asian clarified butter	G	Ghee	76%
Sauce made of butter, egg, and lemon juice or vinegar	H	Hollandaise	73%
Soak raw foods in liquid to tenderize and add flavor	M	Marinate	73%
Flour cooked in fat used as a base for making sauce	R	Roux	72%
Layers of chocolate, strawberry and vanilla ice cream	N	Neapolitan	67%
Rice-shaped pasta	O	Orzo	65%
"Real men" don't eat this savory custard baked in a pie shell	Q	Quiche	64%
Bind together two liquid ingredients that normally do not combine smoothly	E	Emulsify	62%
Salad dressing made from oil, vinegar and seasonings.	V	Vinaigrette	59%
Ice cream added to any dessert	A	A la mode	52%
Cook in a liquid held below the boiling point	P	Poach	48%
Baked goods made without a raising agent (e.g., yeast, baking soda)	U	Unleavened	46%
Pastry typically served with roast beef	Y	Yorkshire pudding	43%
Cut of beef from the shoulder, neck and upper back	C	Chuck	41%
Steep an aromatic ingredient in hot liquid	I	Infuse	41%
Mixing food with a rich and/or spiced seasoning, e.g., eggs	D	Devil	40%
Southeast Asian meat on a skewer	S	Satay	36%

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