Culinary Quiz Answers

CSCA Newsletter, Volume 4, Spring 2005
 
1) What cooking method uses a special coil, placed below the stove top's surface, in combination with specially designed cookware to generate heat rapidly with an alternating magnetic field? Induction Cooking

2) What term is French for "new cooking" (A mid-twentieth century movement away from many classic cuisine principles and toward a lighter cuisine; based on natural flavors, shortened cooking times, seasonal produce, and innovative flavor combinations.) Nouvelle Cuisine
 

3) What term is used to describe a market form for fish in which the viscera, gills, and scales are removed and the fins and tail are trimmed? Pan Dressed
 

4) What term is used to describe a thin slice of meat, poultry, or fish, spread with a savory stuffing and rolled, and then braised or poached? Paupiette
 

5) A combination cooking method similar to braising but generally involving smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid that is served as a sauce is termed what? Stewing