What is another name for pan drippings or unthickened meat juices?
Fond
Baste
Deglaze
Au Jus
The highest level of the culinary arts in which the most challenging dishes are prepared
Nouvelle
Fusion
Grande
Haute Cuisine
Which are the five mother sauces?
Bechamel,Veloute,Tomato,Espagnole, and hollandaise
Butter and flour cooked together and used as a thickener is called what?
Base
Roux
Bottom
Remove fat by heating is called what?
Sear
Render
Reduce
Roux
How many cups in a gallon?
16
What is the temperature of oil to fry cake doughnuts?
365 degrees to 375 degrees
375 degrees to 385 degrees
355 degrees to 365 degrees
Fatty dressings are usually made from what ingredient?
Mayonnaise
Oil
Butter
Naturally occurring hormone in gaseous form that triggers ripening in fruit
Ethlyene Gas
Methane Gas
Propane Gas
What is the typical ratio for vinaigrette salad dressings? (Oil:Vinegar)
4:1
2:1
3:1
1:1
Pouring a liquid over food as it cooks using a baster or a spoon is called?
Basting
Spooning
Sauteing
A ________ is a sauce that is added to salads to give them flavor and to help hold the ingredients together.
Oil
Body
Garnish
Dressing
Foods cooked so they are firm to the bite is called what?
Al Dente
One cup contains ________ tablespoons
12
8
16
14
This type of salad green has no nutritional value.
Romaine
Iceberg
Green Leaf
To rid a clear soup, like a consomme, if particles that are too fine to be strained out is to.
Extract
Deglaze
Clarify
Clear
What happens to "over proofed" doughnuts during frying
they raise
they collapse
they over inflate
What is the flour commomly used for in making cookies
Semolina Flour
pastry flour
all purpose flour
cake flour
Evaporate liquid to concentrate flour
Poach
Simmer
Reduce
Boil
What is the name of a mixture of cornstarch and liquid (usually water or stock)
Clarify
Slurry
Thicken
Roux
What is the process used to measure dry ingredients?
liquid measuring cup, scoop
level then scoop
First, scoop into correct dry measuring cup, level it off wi
Leavening agents used in baked products are
air, baking powder, baking soda, steam, and yeast
The transfer of heat from one item to another through direct heat is called what?
Conduction
Conventional
When working with puff pastry what is the term used to allow the dough to relax
Rapid
Rest
Rise
Drag meat through bread crumbs, cracker crumbs, flour or corn meal
Crumb
Dredge
Bread
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.
Browning
Simmering
Searing
Reduction
Contains finely chopped vegetables (carrots, celery, and onions)
Mirepox
Bouquet Garni
Sachet d'épices
What is it called when you prep and assembly of all the necessary ingredients and equipment needed to produce a dish
Mise en Place
Food proced through a sieve (can be done through a food processor) is to what?
Puree
Combine
Smash
Smooth
If doughnuts are greasy was the oil to hot or too cold?
to cold
to hot
To cut or chop food into very tiny pieces
Dice
Chop
Slice
Mince
What cooking method minimizes nutrient loss?
steaming
poaching
boiling
Leavening agents cause a baked product to become
produce gas
small and flat
large and rise
How many cups in a pint?
6
8
2
4
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
4 balls of dough baked together in a muffin tin
2 balls of dough baked together in a muffin tin
To roughly chop, usually referring to tomatoes is called what?
Chop
Dice
Mince
Concasse
Hard outer covering of the grain of wheat (used in wheat-removed in white)
Shell
Germ
Bran
Endosperm
The merging of two or more ethnic cuisines into one cooking style
Grande
Fusion Cuisine
Haute
Nouvelle
What is it called when particles are stuck to the bottom of a saute pan after cooking food
Render
Fond
Reduce
Foods native or traditional to a particular geographic region or ethnic population
Ethnic
Indigenous foods
Fusion
Regional
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
freestone
clingstone
To cook quickly in high heat to brown the outside of meat
Bake
Grill
Poach
Sear
Basic white sauce (flour, butter, milk)
Bechamel
Veloute
Espagnole
Tomato
To add liquid to a skillet to remove cooked on meat particles from the pan. Used to make sauce
Saute
Blanch
Deglaze
Deep Fry
What is the name of the dough of paper-thin sheets of unleavened flour dough separated by a thin film of butter
phyllo dough
flaky dough
shortcrust dough
puffy dough
Part of the kernal that would product a shoot if planted (high fat content and nutritional)
Shell
Endosperm
Germ
Bran
What is the first step in making brown stock?
Browning the ingredients in the oven
a product from another part of the plant, including seeds and buds
Herbs
Spice
An elaborate and time-consuming style of cooking popular in the early 1800's
Haute
Nouvelle
Fusion
Grande
What is the temperature of the oil used to fry yeast doughnuts?
365 degrees to 385 degrees
375 degrees to 395 degrees
355 degrees to 365 degrees
Seasoned liquid. Adds flavor and tenderizes
Marinade
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
To cut into long thin strips
Julienne
Small Dice
Mince
Batonnet
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
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 does "yield" mean in relation to recipes?
number of portions
Category of fruit that has an outer fleshy part surrounds a shell of hardened endocarp with a seed inside
Pome
Drupe
Citrus
A style of cuisine highlighting individual ingredients simply prepared and served in small portions on artistic plates
Fusion
Grande
Haute
Nouvelle Cuisine
3 teaspoons equals _____ tablespoons
2
4
3
1
To heat meat until it turns brown
Brown
What process is used to remove fat while a stock is simmering
Glazing
Skimming
Spooning
What type of oven transfers heat by the movement of molecules through air, water, or steam
Conventional
Convection
The starchy portion of the wheat kernel is called what?
Endospern
Germ
Bran
Shell
Plate that goes under another plate
Charger
What moist cooking technique partially cooks food using the boiling method?
Steaming
Poaching
Boiling
blanching
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