Kitchen Mangament

40 Pitakonan

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Kitchen Quizzes & Trivia

Questions and Answers
  • 1. 
    A la
    • A. 

      After a certian style

    • B. 

      Home style

    • C. 

      A fruit stew

  • 2. 
    A la broche/ brochette
    • A. 

      Very spicy

    • B. 

      Food prepared on a stick

    • C. 

      Made with stuffing

  • 3. 
    A la King
    • A. 

      Served with ice cream

    • B. 

      Fish steak

    • C. 

      Poultry in a white cream sauce with mushroom cream sauce

  • 4. 
    Fac on Maison
    • A. 

      Home style

    • B. 

      Very spicy

    • C. 

      Ten derloin

  • 5. 
    A la mode
    • A. 

      To set on fire

    • B. 

      Blue doneness

    • C. 

      Served with ice cream

  • 6. 
    A' L' Anglaise
    • A. 

      Fish fillet breaded and pan fried, usually with white bread crumbs.

    • B. 

      Roast

    • C. 

      Smoked

  • 7. 
    Amandine
    • A. 

      NY strip steak

    • B. 

      Whip or beat

    • C. 

      Prepared with almonds

  • 8. 
    Al' Americane
    • A. 

      Made with stuffing

    • B. 

      Served with lobster

    • C. 

      A fruit style

  • 9. 
    Anti Pasto
    • A. 

      Deep fat fried in batter

    • B. 

      Smoked

    • C. 

      An Italian appetizer

  • 10. 
    Au-Bleu
    • A. 

      Smoked

    • B. 

      An Italian appetizer

    • C. 

      Cooking trout in a Court Bouillon.

  • 11. 
    Bleu
    • A. 

      Last course, with cheese

    • B. 

      Blue doneness

    • C. 

      Fish steak

  • 12. 
    Au Nature
    • A. 

      Nothing else has been added

    • B. 

      Whip or beat

    • C. 

      Very spicy

  • 13. 
    Compote
    • A. 

      Spinach

    • B. 

      A fruit stew

    • C. 

      Onion

  • 14. 
    Darne
    • A. 

      Tenderloin

    • B. 

      Roast

    • C. 

      Fish Steak

  • 15. 
    A' la Diable
    • A. 

      To set on fire

    • B. 

      Very spicy

    • C. 

      Roast

  • 16. 
    Du Barry
    • A. 

      Served with curry and rice

    • B. 

      Served with ice cream

    • C. 

      Made with cauli flower

  • 17. 
    Entrecote
    • A. 

      Small steak from the centre of the beef tenderloin

    • B. 

      Ny strip steak

    • C. 

      Tenderloin

  • 18. 
    Entremets
    • A. 

      Made with stuffing

    • B. 

      S A fruit stew

    • C. 

      Last course, with cheese

  • 19. 
    Farce
    • A. 

      Made with stuffing

    • B. 

      Fish steak

    • C. 

      Smoked

  • 20. 
    Fillet
    • A. 

      To set on fire

    • B. 

      Served with ice cream

    • C. 

      Tender loin

  • 21. 
    Flambe
    • A. 

      An Italian appetizer

    • B. 

      To set on fire

    • C. 

      Spicy fruit

  • 22. 
    Frappe
    • A. 

      Whip or beat

    • B. 

      Fold

    • C. 

      Appetizer

  • 23. 
    Frite
    • A. 

      Fruit ensamble

    • B. 

      Deep fat fried in batter

    • C. 

      To vigorously beat

  • 24. 
    Fume
    • A. 

      Smoked

    • B. 

      Roasting

    • C. 

      Pan frying

  • 25. 
    Meuniere
    • A. 

      Pab fried fish in butter served with beurre noiste lemon juice, chopped parlsey

    • B. 

      A fruit stew

    • C. 

      Served with ice cream

  • 26. 
    Roti
    • A. 

      Roast

    • B. 

      Fry

    • C. 

      Battered

  • 27. 
    Supreme
    • A. 

      Boneless skinless poultry breast

    • B. 

      Skinned section of a citrous fruit

    • C. 

      All of the above

  • 28. 
    Tournedos
    • A. 

      Small steak from the center of the beef tenderloin

    • B. 

      Very spicy

    • C. 

      Bread crumbs

  • 29. 
    A L' Indienne
    • A. 

      Served with curry; and on rice

    • B. 

      Deep fat fried in butter

    • C. 

      Fast food

  • 30. 
    Provencale
    • A. 

      Tender loin

    • B. 

      Home style

    • C. 

      Served with tomato concasse, garlic, shallots, and herbs, thyme, tarragon

  • 31. 
    Princess
    • A. 

      Asparagus tip stuffed in artichoke bottom and peas

    • B. 

      Pureed preadS Pureed peas

    • C. 

      Spinach

  • 32. 
    Lyonnaise
    • A. 

      Fried onion

    • B. 

      Onion slivers

    • C. 

      Paried shaped

  • 33. 
    Parmentier
    • A. 

      Made with potatoes

    • B. 

      Skimmed with grapes

    • C. 

      Turned cucumbers

  • 34. 
    Printeniere
    • A. 

      Rice

    • B. 

      Pasta

    • C. 

      Served with spicy vegetables

  • 35. 
    Flurentine
    • A. 

      Spinah

    • B. 

      Salad

    • C. 

      Paired shaped Paied shaped

  • 36. 
    Forestiere
    • A. 

      Onion slivers

    • B. 

      Mushroom, bacon, tomato

    • C. 

      Skimmed with white grapes

  • 37. 
    Clamert
    • A. 

      Pureed peas

    • B. 

      Carrots

    • C. 

      Spinach

  • 38. 
    Willams
    • A. 

      Paired shaped

    • B. 

      Served with potatoes

    • C. 

      Ice cream

  • 39. 
    Veronique
    • A. 

      Skimmed with white grapes

    • B. 

      Alcoholic drink

    • C. 

      Turned vegetables

  • 40. 
    Doria
    • A. 

      Spinach salad

    • B. 

      Muscles

    • C. 

      Turned cucumbers finished in clarified butter (Skinless)