Welcome to the Knowledge Mouse Online Quiz
Kitchen Operations
| Questions |
Answers |
| A water bath used to give a gentle and uniform heat for delicate foods. |
bain marie |
| Food is placed into boiling water and removed quickly to refresh in iced water. |
blanching |
| The French term used for general preparation in the kitchen. |
Mise en place |
| Which knife is most versaltile for slicing, chopping and dicing? |
chefs knife |
| What piece of equiptment could you use for whipping a small amount of cream? |
whisk |
| A food coating suitable for deep frying? |
batter |
| Precooking pastry before adding the filling? |
blind baking |
