An elaborate and time-consuming style of cooking popular in the early 1800's
Grande
Fusion
Haute
Nouvelle
To heat meat until it turns brown
Brown
A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?
1 c.
What process is used to remove fat while a stock is simmering
Glazing
Spooning
Skimming
To roughly chop, usually referring to tomatoes is called what?
Chop
Dice
Mince
Concasse
What is it called when particles are stuck to the bottom of a saute pan after cooking food
Reduce
Render
Fond
Seasoned liquid. Adds flavor and tenderizes
Marinade
Pouring a liquid over food as it cooks using a baster or a spoon is called?
Spooning
Sauteing
Basting
How many cups in a pint?
8
4
2
6
When working with puff pastry what is the term used to allow the dough to relax
Rise
Rapid
Rest
What is the temperature of the oil used to fry yeast doughnuts?
355 degrees to 365 degrees
375 degrees to 395 degrees
365 degrees to 385 degrees
Category of fruit that has an outer fleshy part surrounds a shell of hardened endocarp with a seed inside
Citrus
Pome
Drupe
What is the name of a mixture of cornstarch and liquid (usually water or stock)
Slurry
Thicken
Roux
Clarify
To add liquid to a skillet to remove cooked on meat particles from the pan. Used to make sauce
Deep Fry
Blanch
Saute
Deglaze
A ________ is a sauce that is added to salads to give them flavor and to help hold the ingredients together.
Garnish
Dressing
Body
Oil
What moist cooking technique partially cooks food using the boiling method?
Boiling
Steaming
Poaching
blanching
What does "yield" mean in relation to recipes?
number of portions
To cut into long thin strips
Batonnet
Mince
Small Dice
Julienne
Basic white sauce (flour, butter, milk)
Bechamel
Tomato
Veloute
Espagnole
The highest level of the culinary arts in which the most challenging dishes are prepared
Fusion
Haute Cuisine
Grande
Nouvelle
Plate that goes under another plate
Charger
Contains finely chopped vegetables (carrots, celery, and onions)
Sachet d'épices
Mirepox
Bouquet Garni
When a recipe asks you to cream sugar and butter it means to look for what consistency?
to beat ingredients until soft and creamy
to mix until combined
to fold-in
To rid a clear soup, like a consomme, if particles that are too fine to be strained out is to.
Clarify
Clear
Deglaze
Extract
what is a butterflake roll?
1 ball of dough baked together in a muffin tin
3 balls of dough baked together in a muffin tin
2 balls of dough baked together in a muffin tin
4 balls of dough baked together in a muffin tin
3 teaspoons equals _____ tablespoons
2
3
1
4
Drag meat through bread crumbs, cracker crumbs, flour or corn meal
Dredge
Crumb
Bread
What is the temperature of oil to fry cake doughnuts?
375 degrees to 385 degrees
365 degrees to 375 degrees
355 degrees to 365 degrees
Foods native or traditional to a particular geographic region or ethnic population
Fusion
Regional
Ethnic
Indigenous foods
What is the typical ratio for vinaigrette salad dressings? (Oil:Vinegar)
1:1
3:1
2:1
4:1
What is the flour commomly used for in making cookies
pastry flour
all purpose flour
cake flour
Semolina Flour
What cooking method minimizes nutrient loss?
steaming
boiling
poaching
What is the name of the dough of paper-thin sheets of unleavened flour dough separated by a thin film of butter
flaky dough
puffy dough
phyllo dough
shortcrust dough
a product from another part of the plant, including seeds and buds
Herbs
Spice
Hard outer covering of the grain of wheat (used in wheat-removed in white)
Shell
Bran
Germ
Endosperm
What category of fruit contains a pit, also referred to as a stone, that does not become attached or cling to the pulpy
semi-freestone
clingstone
freestone
Naturally occurring hormone in gaseous form that triggers ripening in fruit
Ethlyene Gas
Propane Gas
Methane Gas
Fatty dressings are usually made from what ingredient?
Mayonnaise
Butter
Oil
One cup contains ________ tablespoons
14
12
16
8
Evaporate liquid to concentrate flour
Reduce
Poach
Boil
Simmer
How many cups in a gallon?
16
What is the first step in making brown stock?
Browning the ingredients in the oven
Leavening agents cause a baked product to become
produce gas
small and flat
large and rise
What happens to "over proofed" doughnuts during frying
they raise
they collapse
they over inflate
Any plants used for flavoring, food, medicine, or perfume. Culinary use typically distinguishes herbs as referring to the leafy green parts of a plant
herb
spice
Butter and flour cooked together and used as a thickener is called what?
Bottom
Roux
Base
The merging of two or more ethnic cuisines into one cooking style
Haute
Nouvelle
Fusion Cuisine
Grande
This type of salad green has no nutritional value.
Romaine
Iceberg
Green Leaf
Which are the five mother sauces?
Bechamel,Veloute,Tomato,Espagnole, and hollandaise
What is it called when you prep and assembly of all the necessary ingredients and equipment needed to produce a dish
Mise en Place
The transfer of heat from one item to another through direct heat is called what?
Conduction
Conventional
The starchy portion of the wheat kernel is called what?
Bran
Endospern
Germ
Shell
What is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.
Reduction
Simmering
Browning
Searing
A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates
Nouvelle Cuisine
Grande
Fusion
Haute
To cook quickly in high heat to brown the outside of meat
Grill
Sear
Poach
Bake
Leavening agents used in baked products are
air, baking powder, baking soda, steam, and yeast
If doughnuts are greasy was the oil to hot or too cold?
to hot
to cold
Foods cooked so they are firm to the bite is called what?
Al Dente
What is the process used to measure dry ingredients?
First, scoop into correct dry measuring cup, level it off wi
liquid measuring cup, scoop
level then scoop
Part of the kernal that would product a shoot if planted (high fat content and nutritional)
Bran
Shell
Germ
Endosperm
What is another name for pan drippings or unthickened meat juices?
Deglaze
Fond
Baste
Au Jus
Remove fat by heating is called what?
Render
Roux
Reduce
Sear
What type of oven transfers heat by the movement of molecules through air, water, or steam
Convection
Conventional
To cut or chop food into very tiny pieces
Dice
Chop
Slice
Mince
Food proced through a sieve (can be done through a food processor) is to what?
Combine
Smooth
Puree
Smash
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