Preparation
What is a menu with only a few dishes for each course and a set price?
Table d'hote
What is the process of steeping plant parts in hot water to extract flavour?
Infusion
What is the term for small, decorative bites served before a meal?
Canape
What are the five mother sauces?
Bechamel, Veloute, Espagnole, Hollandaise, Tomate
What is the term for leaves and stems used to flavour food?
What do you call a selection of ready to eat food arranged for self service?
Buffet
What is a cooking method that uses a water bath to gently heat food?
Bain Marie
What do you call a type of dish that is baked in a single pot?
Casserole
What is a roux based sauce that uses white stock instead of milk?
Veloute
What herb has a strong aroma and is often used in French cooking?
Tarragon
What is a delicate dish made by folding beaten egg whites into a base?
Souffle
What do you call a method of cutting vegetables into thin matchstick shapes?
Julienne
What is the French style of cooking characterised by complex sauces and careful preparation?
Haute cuisine
What type of sauce is made by emulsifying egg yolks with butter?
Hollandaise
What is a combination of herbs commonly used to flavour dishes?
Fines herbes
What is the term for thin slices of meat or fish spread with a savory mixture and rolled up?
Paupiette
What is a method of cooking that involves simmering food slowly in its own juices?
Ragout
What do you call a small cake or pastry often served with coffee?
Petite fours
What is a thick sauce made from meat drippings?
Gravy
What herb is known for its sweet aroma and is often used in Italian dishes?
Basil
What is the Frent term for 'of the day'?
Du jour
What is the term for a sauce made from reducing the liquid from roasting meat?
Demi-glace
What is a dish of assorted cold dishes served at a buffet?
Hors d'oeuvres
What is the term for a sauce that is pureed to create a smooth texture?
Beurre blanc
What is the term for dried herbs that can taste more bitter than fresh?
Dried herbs