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