Culinary Exam Flashcards by Max McDonald

Proper Storage Temp of Frozen Veg?
A) -18f/-28c
B) 0f/-18c
C) 32f/0c

B) 0f/-18c

How well did you know this?

Not at all

Perfectly

With canned Veg, the term “sieve size” means:
A) The drained weight
B) the grade
C) the size of the individual pieces

C) the size of the individual pieces

How well did you know this?

Not at all

Perfectly

Batch cooking is:
A) cooking all the veg in one batch
B) dividing all the veg into small batches and cooking them as needed
C) Precooking veg

B) dividing all the veg into small batches and cooking them as needed

How well did you know this?

Not at all

Perfectly

Which of the following veg needs to be started in cold water for even cooking?
A) Blubs
B) Tuber
C) Pods
D) Flowers

B) Tuber

How well did you know this?

Not at all

Perfectly

Which of the following combinations is correct?
A) Arborio Rice- India
B) Jasmine Rice- Southeast Asia
C)Basmati Rice- China

B) Jasmine Rice- Southeast Asia

How well did you know this?

Not at all

Perfectly

_______ are the best choice for for baked potatoes
A) High moisture, low starch
B) High starch, low moisture
C) new potatoes
D) Moderate starch, Moderate moisture

B) High starch, low moisture

How well did you know this?

Not at all

Perfectly

_____ are the best choice for boiled potatoes
A) Green Potatoes
B) High moisture, low starch
C) High starch, low moisture
D) Moderate starch, Moderate moisture

B) High moisture, low starch

How well did you know this?

Not at all

Perfectly

New Potatoes fit into which category:
A) High moisture, low starch
B) Green Potatoes
C) Moderate starch, Moderate moisture
D) High starch, low moisture

A) High moisture, low starch

How well did you know this?

Not at all

Perfectly

______ potatoes contain pate a choux and are deep fried
A) Anna
B) Dauphine
C) Duchesses

B) Dauphine

How well did you know this?

Not at all

Perfectly

Semolina is:
A) A Italian rice dish
B) A type of egg noodle
C) A baked pasta dish
D) A high protein flour

D) A high protein flour

How well did you know this?

Not at all

Perfectly

Which of the following is not a corn produce:
A) Polenta
B) Hominy
C) Pozole
D) Faro

D) Faro

How well did you know this?

Not at all

Perfectly

Which of the following is correct?
A) Enriched rich- coated with vitamins
B) Long grain rice- Sticky when cooked
C) Short and medium grain rice- fluffy when cooked
D) all the above

A) Enriched rich- coated with vitamins

How well did you know this?

Not at all

Perfectly

To make sushi we use ______ rice:
A) Long Grain
B) Short Grain
C) Sticky
D) Enriched Rice

B) Short Grain

How well did you know this?

Not at all

Perfectly

Veg with chlorophyll are most likely to turn _____ if overcooked
A) Olive Green
B) Bright Green
C) Greenish Blue
D) Gray

D) Gray

How well did you know this?

Not at all

Perfectly

Adding acid to simmering red cabbage is turn the cabbage
A) Bluish-Green
B) Mushy
C) Bright Red
D) No effect on color, just taste

C) Bright Red

How well did you know this?

Not at all

Perfectly

Thin potatoes, cooked with seasoned butter in a sauté pan, cooked on the stove etc. (I’m not typing all that)
A) Anna
B) Dauphinoise
C) Lorette
D) Pave

A) Anna

How well did you know this?

Not at all

Perfectly

Fiber is made firmer by:
A) Acids and Sugars
B) Heat and Alkalis

A) Acids and Sugars

How well did you know this?

Not at all

Perfectly

Fiber is made softer by:
A) Acids and Sugars
B) Heat and Alkalis

B) Heat and Alkalis

How well did you know this?

Not at all

Perfectly

What compound makes a veg white/pale yellow?
A) anthoxanthins
B) anthocyanins
C) Carotenoids

A) anthoxanthins

How well did you know this?

Not at all

Perfectly

What compound makes a veg red?
A) anthoxanthins
B) anthocyanins
C) Carotenoids

B) anthocyanins

How well did you know this?

Not at all

Perfectly

What compound makes a veg orange/bright yellow?
A) anthoxanthins
B) anthocyanins
C) Carotenoids

C) Carotenoids

How well did you know this?

Not at all

Perfectly

What turns anthocyanins bluish green?
A) Acids
B) Alkalis

B) Alkalis

How well did you know this?

Not at all

Perfectly

What turns anthocyanins a brighter red?
A) Acids
B) Alkalis

A) Acids

How well did you know this?

Not at all

Perfectly

Anthoxanthins stay _____ in acid and turn ______in alkaline water.
A) Yellow, White
B) White, Yellow

B) White, Yellow

How well did you know this?

Not at all

Perfectly

Provencale is? A) Tomato Sauce B) Pasta Dish C) A silly lil guy

A) Tomato Sauce (Maybe)

Shellfish are?

fish with external shells but no internal bone structure

Mollusks are?

soft sea animals

Name the three types of commonly eaten Mollusks:

Bivalves Univalves Cephalopods

What is a crustacean?

Crustaceans are animals with segmented shells and jointed legs (like lobster)

Bivalves have?

a pair of hinged shells (like clams)

Univalves have?

a single shell (like conch)

Cephalopods have?

a single thin internal shell called a cuttlebone (like octopus)

Name three Univalves:

Snail Conch Abalone

Name three Bivalves:

Clams Mussel Oysters

Name three Cephalopods:

Cuttlefish Octopus Squid

Cooking time for Lobster per pound? (500g)

5 Minutes

On the size scale for shrimp, which one of the following would be the largest shrimp?

21-25

Lobster Yield Percent?

20-28%

Coquille St. Jacques is?

a French dish of scallops cooked with wine and cream

Smallest Lobster is?

Chicken (1 pound)

What is a waxy/new potato structure?

High moisture, high sugar, low starch content. Holds shape well when cooked. Used for salads, soups, hashed browns.

What is a Mature or starchy potatoes, Russets or Idaho and All-Purpose structure?

High starch content, low sugar and moisture. Light, dry, and mealy when cooked. Ideal for baking, French fries. All purpose potatoes, not as dry and starchy as russets. Irregularly shaped, less expensive than russets.

What is a Roesti?

German potato cake.

What is Solanine?

Poison

Basic proportions for boiling long grain white rice are: A) 1 part water : 1 part rice B: 2 parts water : 2 parts rice C) 2 parts rice : 1 part water D) 2 parts water : 1 part rice

D) 2 parts water : 1 part rice

Cous Cous is a type of?

pasta

If you used the pasta method to cook rice, you would use _________ liquid than if you used the simmering method

much more

Free Range is?

chickens grown without chemical growth enhancers or without specific antibiotics

Free Run is?

large barns, free roaming, eating at will

What is chicken grading?

Canada A (red) Canada Utility (blue) Canada C (brown)

What is a Rock Cornish Game Hen?

Special breed of young chicken * 5-6 weeks old * under 900 grams

Broiler/Fryer Chicken is?

Young chicken, either sex, 700g to 1.6 kg

Roaster Chicken is?

Young chicken of either sex, tender flesh and smooth skin, less flexible cartilage (Keel bone) that Broiler/Fryer * Greater than 1.6 kg

Capon Chicken is?

Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted

Stewing Hen is?

a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it's best used in moist cooking such as stewing

Cock is?

a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking

What is a dressed chicken?

A market form of chicken that has blood and feathers removed and is not eviscerated.

What is a Eviscerated chicken?

A market form of chicken that is like Dressed chicken with head, entrails completely removed and legs cut at hock joints.

How to cook a Blanquette?

1. Cook chicken meat by simmering in stock 2. Add meat to veloute 3. Enrich chicken veloute with liaison 4. Season

What are the ingredients in an A la King?

Sherry cream sauce, red peppers, green peppers and mushrooms

What are the ingredients in a Coq au Vin?

A rooster with red wine, shallots, garlic, demiglace, button mushrooms, pearl onions and lardons.

How to cook a Fricassee?

1. Cut chicken into 8 pieces 2. Season 3. Sauté with onion in butter 4. Add flour, make roux, add stock to make sauce 5. Finish with liaison & seasoning

What are the ingredients in a Cacciatore?

Tomatoes, onions, mushrooms, white wine and green peppers.

How to cook a Chasseur?

1. Cut into 8 pieces 2. Brown on all sides, Remove from pan 3. Add shallots & mushrooms, do not brown 4. Deglaze with white wine, add tomatoes & demiglace 5. Add chicken- cover, simmer until done

What is a Kiev?

Boneless breast stuffed with herbed butter, deep fried

What is a Cordon Bleu?

Boneless breast, stuffed with ham, emmenthal, breaded and sautéed.

What is a Poêler?

Sear in butter, place on matignon, roast, basting with pan juices

Temperature of Stuffing?

165F, 74C

Temperature of Poultry?

185F, 85C

Temperature of Ratites?

155F, 68C

Storage of Frozen?

0°F (-18°C) 6 months max (hah)

Storage of Fresh?

32 to 34°F (0 to 1°C) 4 days max (ha)

What is a Paillard?

Pounded chicken breast, to 1/4" and usually grilled.

Water % in Meat?

upwards of 75%

Protein % in Meat?

an important nutrient; 20%

Fat % in Meat?

5% of muscle tissue and as much as 30% of carcass

Is Collagen: A) white, can be dissolved by moist heat & long, slow cooking B) yellow- requires mechanical tenderizing

A) white, can be dissolved by moist heat & long, slow cooking

Is Elastin? A) white, can be dissolved by moist heat & long, slow cooking B) yellow- requires mechanical tenderizing

B) yellow- requires mechanical tenderizing

What is Wet Aging?

Smaller cuts enclosed in Cryovac® (plastic vacuum packs)

What is Dry Aging?

Larger cuts of meat exposed to air in controlled conditions. Can lose up to 20% of weight during dry aging

Name the 4 Partial Carcasses?

1) Sides 2) Quarters 3) Foresaddles 4) Hindsaddles

Fat is tied to meat during __________ and inserted into meat during __________.

barding, larding

Fricassée is cooked?

Braised

Culinary Exam Flashcards

Ace the Exam