I made a cooking quiz! SEE how smart u r in cooking! :)?!
1!.) Stews are ___________ than soups!.
thicker
thinner
--
--
2!.) Bisques are made from pureed shellfish thickened with __________!.
flour
cream
fat
oil
3!.) The word restaurant was first used in ________________ to describe soup!.
Spain
France
England
Mexico
4!.) Veloutes are thickened with eggs, butter, and __________!.
flour
milk
cream
corn starch
5!.) _______________ is a Filipino soup made from coconut milk, milk, fruits and tapioca pearls!.
Gitano
Ginataan
Greano
Coconut zuppa
6!.) Unlike Manhattan clam chowder, New England chowder is ___________!.
clear and brothy
white and creamy
--
--
7!.) A ragout is a stew flavored with ________!.
nuts
water
wine
milk
8!.) ___________ is the liquid extract of meat and bone!.
stew
stock
soup
marrow
9!.) _____________ are cooked using a small amount of water and a moderate amount of heat for a long time!.
soups
stews
--
--
10!.) A ___________ is a stew with the dough put on as a crust!.
dumpling
fricassee
pot-pie
chowder
11!.) Braising is a form of stewing usually done in a(n) ____________!.
oven
crockpot
pot
pan
12!.) The development of ____________ made cooking stews easier!.
fire
stoves
pottery
tupperware
13!.) Dessert is a course that typically comes __________ dinner!.
before
at the end of
in the middle of
--
14!.) A tart is an example of a __________!.
pie
cupcake
pastry
stew
15!.) The tenderness of pastry crust depends on all of the following EXCEPT:
The amount of fat used!.
The amount of water used!.
The manner in which crust is mixed
The temperature of the crust!.
16!.) Wheat plants planted in the fall are known as ______________!.
fall wheat
winter wheat
spring wheat
summer wheat
17!.) If crust is made too moist, it will be ______________!.
chewy
flaky
tough
hard
18!.) ___________ is a light French bread made with a yeast dough enriched with eggs, milk, and butter!.
Brisk
Bisque
Brioche
Prawn
19!.) The word brioche first appeared in print in ________!.
1900
1404
1910
1920
20!.) "Let them eat cake" was said by __________________!.
Marie-Antoinette
Jean-Jacques Rousseau
Louis XVI
Maria TheresaWww@FoodAQ@Com
thicker
thinner
--
--
2!.) Bisques are made from pureed shellfish thickened with __________!.
flour
cream
fat
oil
3!.) The word restaurant was first used in ________________ to describe soup!.
Spain
France
England
Mexico
4!.) Veloutes are thickened with eggs, butter, and __________!.
flour
milk
cream
corn starch
5!.) _______________ is a Filipino soup made from coconut milk, milk, fruits and tapioca pearls!.
Gitano
Ginataan
Greano
Coconut zuppa
6!.) Unlike Manhattan clam chowder, New England chowder is ___________!.
clear and brothy
white and creamy
--
--
7!.) A ragout is a stew flavored with ________!.
nuts
water
wine
milk
8!.) ___________ is the liquid extract of meat and bone!.
stew
stock
soup
marrow
9!.) _____________ are cooked using a small amount of water and a moderate amount of heat for a long time!.
soups
stews
--
--
10!.) A ___________ is a stew with the dough put on as a crust!.
dumpling
fricassee
pot-pie
chowder
11!.) Braising is a form of stewing usually done in a(n) ____________!.
oven
crockpot
pot
pan
12!.) The development of ____________ made cooking stews easier!.
fire
stoves
pottery
tupperware
13!.) Dessert is a course that typically comes __________ dinner!.
before
at the end of
in the middle of
--
14!.) A tart is an example of a __________!.
pie
cupcake
pastry
stew
15!.) The tenderness of pastry crust depends on all of the following EXCEPT:
The amount of fat used!.
The amount of water used!.
The manner in which crust is mixed
The temperature of the crust!.
16!.) Wheat plants planted in the fall are known as ______________!.
fall wheat
winter wheat
spring wheat
summer wheat
17!.) If crust is made too moist, it will be ______________!.
chewy
flaky
tough
hard
18!.) ___________ is a light French bread made with a yeast dough enriched with eggs, milk, and butter!.
Brisk
Bisque
Brioche
Prawn
19!.) The word brioche first appeared in print in ________!.
1900
1404
1910
1920
20!.) "Let them eat cake" was said by __________________!.
Marie-Antoinette
Jean-Jacques Rousseau
Louis XVI
Maria TheresaWww@FoodAQ@Com
Answers:
1!. Thicker
2!. Cream
3!. France
4!. Flour
5!. Ginataan
6!. white and creamy
7!. There are too many versions of ragout stew, you needed to be more precise in your question!.
8!. stock
9!. stews
10!. pot pie
11!. oven
12!. stoves
13!. at the end of the meal
14!. pastry
15!. I have never been good at making crust my always ways too doughy so I dont know this answer
16!. winter wheat
17!. chewy
18!. brioche
19!. early 1400s
20!. Marie-Antoinette, cake meaning the soot from their fireplace or hearth ratherWww@FoodAQ@Com
2!. Cream
3!. France
4!. Flour
5!. Ginataan
6!. white and creamy
7!. There are too many versions of ragout stew, you needed to be more precise in your question!.
8!. stock
9!. stews
10!. pot pie
11!. oven
12!. stoves
13!. at the end of the meal
14!. pastry
15!. I have never been good at making crust my always ways too doughy so I dont know this answer
16!. winter wheat
17!. chewy
18!. brioche
19!. early 1400s
20!. Marie-Antoinette, cake meaning the soot from their fireplace or hearth ratherWww@FoodAQ@Com
been a cook for years, took it in school as well as 5 years of french class where cooking was a huge part of our curriculum, I got a kick out of doing this, made my time go by a little faster, others might not enjoy it but I did!.Www@FoodAQ@Com
1!.thicker
2!.cream
3!.France
4!.Flour
5!. Ginataan
6!.White and Creamy
7!.water
8!.Stock
9!.Stews
10!.Pot-Pie
11!. covered pot or pan in the oven
12!. stoves
13!. at the end
14!. pie
15!. temp
16!. winter wheat
17!. tough
18!. brioche
19!. 1404
20!. Marie- AntoinetteWww@FoodAQ@Com
2!.cream
3!.France
4!.Flour
5!. Ginataan
6!.White and Creamy
7!.water
8!.Stock
9!.Stews
10!.Pot-Pie
11!. covered pot or pan in the oven
12!. stoves
13!. at the end
14!. pie
15!. temp
16!. winter wheat
17!. tough
18!. brioche
19!. 1404
20!. Marie- AntoinetteWww@FoodAQ@Com
culinary schoolWww@FoodAQ@Com
thicker
cream
France
cream
Ginataan
white and creamy
wine
stock
stews
pot-pie
oven
pottery
at the end of
pastry
The temperature of the crust
winter wheat
tough
Brioche
1404
Jean-Jacques RousseauWww@FoodAQ@Com
cream
France
cream
Ginataan
white and creamy
wine
stock
stews
pot-pie
oven
pottery
at the end of
pastry
The temperature of the crust
winter wheat
tough
Brioche
1404
Jean-Jacques RousseauWww@FoodAQ@Com
there, not a question wrong on mine!.!.Because I just took the test!.!.!.all thoughs are correct, I win!.Www@FoodAQ@Com
I think this question belongs in "Homework Help!." lol!. Good luck!. Google the questions and you can find the answers!. also, if just one person answered all the questions; why would anyone else bother!?!?!? Things that make you go hmm!.Www@FoodAQ@Com
Lots of life experience!.Www@FoodAQ@Com
uhhh why would you put up a quiz on this!?!? why not post it on a quiz site!?!?Www@FoodAQ@Com