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Culinary Tests > Exam Questions > Flashcards

Exam Questions Flashcards

1
Q

Which moist heat cooking method completely submerges food in a liquid that is at a constant moderate temperature ?

A

Simmering

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2
Q

Which moist heat cooking method involves partially cooking food in a liquid or with steam ?

A

Blanching

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3
Q

A braised dish usually made with red meat (often beef), vegetables, red wine, and seasoning is called…

A

Daube

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4
Q

A white stew traditionally made with veal, chicken, or lamb, garnished with mushrooms and pearl onions and served in a white sauce is referred to as…

A

Blanquette

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5
Q

Which stew is usually prepared from mutton or lamb, with a garnish of root vegetables, onions, and peas ?

A

Navarin

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6
Q

Which type of vegetarian consumes all the vegan items plus dairy products ?

A

Lacto-vegetarian

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7
Q

How many teaspoons equal 2300 milligrams of sodium ?

A

1

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8
Q

According to the CDC, what percentage of adult Americans aged 20 years and older are either overweight or obese?

A

65%

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9
Q

A person who consumes no meat, fish, or poultry products

A

Lacto ovo vegetarian

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10
Q

A cooking method in which food is cooked for a long time, sometimes well over 24 hours, in an airtight plastic bag placed in hot water

A

Sous vide

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11
Q

Combines dry and wet ingredients blended together with a binder.

A

Batter

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12
Q

A liaison is a thickener made from a mixture of

A

Cream and egg yolks

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13
Q

Sacket d’ épices and bouquet garni are known as

A

Aromatics

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14
Q

Which liquid is most often used in making stock ?

A

Water

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15
Q

Which thickener is most often used in basic cream soup ?

A

Roux

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16
Q

The wringing method is used to

A

Strain a sauce

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17
Q

Which grand sauce is made from veal, chicken or fish stock and a white or blond roux ?

A

Velouté

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18
Q

The two main ingredients of béchamel are

A

Milk and white roux

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19
Q

Correct mixture of mirepoix

A

50 % onion, 25% celery, 25% carrot

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20
Q

Brown stock and brown roux are used to make which grand sauce ?

A

Espagnole

21
Q

Which sauce is the base for béarnaise ?

A

Hollandaise

22
Q

Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first ?

A

Brown

23
Q

A French word that refers to the mixture of coarsley chopped onions, carrots, and celery that provides a flavor base for stock is

A

Mirepoix

24
Q

A bundle of fresh herbs

A

Bouquet garni

25
Q

A highly flavored stock made with fish bones

A

Fumet

26
Q

A reduced stock with jelly-like consistence, made from brown stock, chicken stock, or fish stock, is a

A

Glace

27
Q

The process of eliminating bones or impurities that can cause cloudiness in a stock is called

A

Blanching

28
Q

What causes bone and mirepoix to release flavor more quickly when liquid is added ?

A

Sweating

29
Q

Frozen stock can be held for

A

3 months

30
Q

Process of removing fat that has cooled and hardened from the surface of the stock s called

A

Degreasing

31
Q

A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a

A

Sauce

32
Q

Which grand sauce is made from milk and white roux?

A

Béchamel

33
Q

A rich brown sauce traditionally made by combining equal parts of Espagnole and veal stock is called

A

Demi glaze

34
Q

Creole is a derivative sauce of

A

Tomato sauce

35
Q

Made of equal parts cooked flour and fat

A

Roux

36
Q

Equal parts flour and soft whole butter is

A

Buerre manié

37
Q

A mixture of egg yolks and heavy cream used to finish some sauces

A

Liaison

38
Q

Mixture of fresh herbs, spices, fruits, and vegetables is called

A

Salsa

39
Q

Made from the juices of cooked meat and brown stock

A

Jus-lie

40
Q

A pierces metal, cone shaped strainer

A

China cap

41
Q

Béchamel is a

A

Grand sauce

42
Q

A stock should be cooled in what temperature ?

A

35 Degrees f

43
Q

What type of burner cooks food on a thick slate of cast iron and provides consistent and even heat ?

A

Flat top

44
Q

Oven that has a fan that circulates hot air around food as it cooks

A

Convection

45
Q

A Bain Marie is used to

A

Keep foods warm

46
Q

Bark, roots, seeds, buds or berries of an aromatic plant are called

A

Spices

47
Q

Bread baker is also called the

A

Boulanger

48
Q

Which dry heat cooking method cooks a food item on a hot flat surface or in a relatively dry heavy bottomed frying pan or cast iron skillet ?

A

Griddling

Culinary Tests (2 decks)

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