1. What cooking process, usually applied to meats, involves covering the item partially in liquid and simmering at low heat for long period of time?
Braising
2. What kitchen tool is used to obtain perfectly uniform slices of vegetables and fruits?
Mandoline
3. What term inspired by a famous 17th Century Flemish painter is used to describe the process of cutting a decorative zigzag pattern around the circumference of fruits and vegetables?
Vandyke
4. What is the term for the outermost coloured part of the peel of citrus fruits that is often used to flavour dishes with their essential oils?
Zest
5. What do the XXX marks on a box of confectioner’s sugar indicate?
The degree of fineness
6. What Japanese dish has small pieces of chicken skewered and grilled?
Yakitori
7. With its origin in Provence region of France, what is the name of the popular vegetable stew of aubergine, tomatoes, bell peppers, onions etc and seasoned with green herbs?
Ratatouille
8. What cooking procedure has alcohol being splashed on the food and ignited to create a dramatic visual presentation?
Flambé
9. Often described as liquid salad, what cold uncooked vegetable soup originated in the Andalusian region of Spain?
Gazpacho
10. What long-handled, shovel like tool is used to move bread or pastries into and out of an oven?
Baker’s Peel
Braising
2. What kitchen tool is used to obtain perfectly uniform slices of vegetables and fruits?
Mandoline
3. What term inspired by a famous 17th Century Flemish painter is used to describe the process of cutting a decorative zigzag pattern around the circumference of fruits and vegetables?
Vandyke
4. What is the term for the outermost coloured part of the peel of citrus fruits that is often used to flavour dishes with their essential oils?
Zest
5. What do the XXX marks on a box of confectioner’s sugar indicate?
The degree of fineness
6. What Japanese dish has small pieces of chicken skewered and grilled?
Yakitori
7. With its origin in Provence region of France, what is the name of the popular vegetable stew of aubergine, tomatoes, bell peppers, onions etc and seasoned with green herbs?
Ratatouille
8. What cooking procedure has alcohol being splashed on the food and ignited to create a dramatic visual presentation?
Flambé
9. Often described as liquid salad, what cold uncooked vegetable soup originated in the Andalusian region of Spain?
Gazpacho
10. What long-handled, shovel like tool is used to move bread or pastries into and out of an oven?
Baker’s Peel