Exam Questions Flashcards
Which moist heat cooking method completely submerges food in a liquid that is at a constant moderate temperature ?
Simmering
Which moist heat cooking method involves partially cooking food in a liquid or with steam ?
Blanching
A braised dish usually made with red meat (often beef), vegetables, red wine, and seasoning is called…
Daube
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…
Blanquette
Which stew is usually prepared from mutton or lamb, with a garnish of root vegetables, onions, and peas ?
Navarin
Which type of vegetarian consumes all the vegan items plus dairy products ?
Lacto-vegetarian
How many teaspoons equal 2300 milligrams of sodium ?
1
According to the CDC, what percentage of adult Americans aged 20 years and older are either overweight or obese?
65%
A person who consumes no meat, fish, or poultry products
Lacto ovo vegetarian
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
Sous vide
Combines dry and wet ingredients blended together with a binder.
Batter
A liaison is a thickener made from a mixture of
Cream and egg yolks
Sacket d’ épices and bouquet garni are known as
Aromatics
Which liquid is most often used in making stock ?
Water
Which thickener is most often used in basic cream soup ?
Roux
The wringing method is used to
Strain a sauce
Which grand sauce is made from veal, chicken or fish stock and a white or blond roux ?
Velouté
The two main ingredients of béchamel are
Milk and white roux
Correct mixture of mirepoix
50 % onion, 25% celery, 25% carrot
Brown stock and brown roux are used to make which grand sauce ?
Espagnole
Which sauce is the base for béarnaise ?
Hollandaise
Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first ?
Brown
A French word that refers to the mixture of coarsley chopped onions, carrots, and celery that provides a flavor base for stock is
Mirepoix
A bundle of fresh herbs
Bouquet garni
A highly flavored stock made with fish bones
Fumet
A reduced stock with jelly-like consistence, made from brown stock, chicken stock, or fish stock, is a
Glace
The process of eliminating bones or impurities that can cause cloudiness in a stock is called
Blanching
What causes bone and mirepoix to release flavor more quickly when liquid is added ?
Sweating
Frozen stock can be held for
3 months
Process of removing fat that has cooled and hardened from the surface of the stock s called
Degreasing
A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a
Sauce
Which grand sauce is made from milk and white roux?
Béchamel
A rich brown sauce traditionally made by combining equal parts of Espagnole and veal stock is called
Demi glaze
Creole is a derivative sauce of
Tomato sauce
Made of equal parts cooked flour and fat
Roux
Equal parts flour and soft whole butter is
Buerre manié
A mixture of egg yolks and heavy cream used to finish some sauces
Liaison
Mixture of fresh herbs, spices, fruits, and vegetables is called
Salsa
Made from the juices of cooked meat and brown stock
Jus-lie
A pierces metal, cone shaped strainer
China cap
Béchamel is a
Grand sauce
A stock should be cooled in what temperature ?
35 Degrees f
What type of burner cooks food on a thick slate of cast iron and provides consistent and even heat ?
Flat top
Oven that has a fan that circulates hot air around food as it cooks
Convection
A Bain Marie is used to
Keep foods warm
Bark, roots, seeds, buds or berries of an aromatic plant are called
Spices
Bread baker is also called the
Boulanger
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 ?
Griddling
