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CULINARY ARTS II FINAL EXAM TERMS QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS II FINAL EXAM TERMS QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS II FINAL EXAM TERMSQUESTIONS WITH CORRECT ANSWERS
Tagines - Answer-Moroccan meat stew, usually based on lamb, fish, game or chicken.
Tan - Answer-grains and rice in Chinese cuisine
Ts'ai - Answer-vegetables and meat in Chinese cuisine
Velveting - Answer-coating meats with cornstarch & egg whites before stir frying to
retain moisture and improve sauce adherence
Wabi sabi - Answer-Buddhist principle that means quiet simplicity merged with quiet
elegance
Szechwan-Hunan - Answer-Chinese cuisine from the neighbouring provinces of
Szechwan & Hunan best known for their hot, spicy foods
Saltimbocca alla Romano - Answer-Roman dish made of pounded scallops of veal
sauteed with fresh sage and prosciutto
Reduction - Answer-thickening or intensifying the flavor of a liquid mixture such as a
soup, sauce, wine or juice by evaporation
Red-cooking - Answer-stewing meat or fish in a broth of soy sauce and water to develop
a rich color and succulent taste
Poulet de Bresse - Answer-blue-legged chicken of renowned tenderness and flavor
Nouvelle cuisine - Answer-type of cuisine that embraces lighter and simpler flavors in
dishes. Emphasis is placed on presentation
Cassoulet - Answer-rich dish of beans and meat
Columbian Exchange - Answer-the trading that took place between the Roman empire
and Europe that brought many new foods to Europe, such as tomatoes, peppers and
beans
Couscoussiere - Answer-specialized earthenware or glass cooking vessel used in
Moroccan cuisine
Sofrito - Answer-mixture of onions, ham, salt pork, oregano, cilantro, tomato, jalapeno
and garlic used as a foundation in soups & stews. Puerto Rican cooked sauce
, Trinity - Answer-celery, onions, and green bell peppers used in Louisiana cooking
Tidewater cuisine - Answer-Regional cuisine of Virginia & N. Carolina's Tidewater area.
New England clam chowder - Answer-a thick, creamy, white, mild clam soup
Pupusa - Answer-a stuffed corn tortilla
Quinoa - Answer-Used as a food staple, high in protein, dried fruit and seed of the
goosefoot plant.
Duck confit - Answer-salted pieces of duck, poached in duck fat
Gohan - Answer-Japanese word for cooked rice
Jambon de Bayonne - Answer-mild local ham of Southwest France
Maghreb - Answer-countries of North Africa
Gumbo - Answer-hearty soup with trinity, shrimp, okra and thickened with a brown roux
Jerk spice - Answer-a mixture of allspice, marjoram, cinnamon, Scotch bonner peppers
and other herbs
Low Country cuisine - Answer-cuisine influenced by the warmer climates and rice
plantations of Georgia, northeastern Florida, and S. Carolina
Mole - Answer-Sauce or mixture. Can also be used as a suffix on words to describe the
sauce
Bisque - Answer-soup made from lobster shells, extracting all the color and flavor
before straining them away
Cajun - Answer-style of cooking from the swamps & bayous of southwestern Louisiana
Comale - Answer-round, flat griddle made of stone or earthenware
Curtido - Answer-a Central American relish made from cabbage, onions, and carrots in
vinegar
Gallo pinto - Answer-a mix of white rice and black beans, cooked separately and then
fried together in coconut oil
Trawlers - Answer-fishing boats that pull large nets through the water
Andouille sausage - Answer-pork sausage with a strong smoky, garlicky taste
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