TLE

Question 1

to serve in its natural juice or gravy

Answer 1

au jus

Question 2

usually served at the beginning of the meal

Answer 2

appetizer

Question 3

to cook the food until it turns brown in dry heat

Answer 3

bake

Question 4

white sauce

Answer 4

bechamel sauce

Question 5

submerge the food briefly to boiling water

Answer 5

blanching

Question 6

food is cooked in a boiling liquid that is either made from stock or water

Answer 6

boiling

Question 7

bundle of herbs tied together with a string

Answer 7

bouquet garni

Question 8

combination of stewing and pot roasting

Answer 8

braising

Question 9

dry method of cooking using direct heat

Answer 9

broiling

Question 10

served in small bite sizes made with a base spread or topped with seasoned food mixture

Answer 10

canape

Question 11

makes use of the two cooking procedures: the dry and the moist

Answer 11

combination-heat cooking method

Question 12

small cubed bread

Answer 12

croutons

Question 13

brown sauce made with the juice left in the pan

Answer 13

deglazing sauce

Question 14

made from pasta, noodles, rice, and others which are considered to be high in starch

Answer 14

farinaceous dishes

Question 15

amount of money spent for food

Answer 15

food budget

Question 16

food one eats is free from harmful microorganisms

Answer 16

food safety

Question 17

a creamy soft cheese made with whole or skimmed milk and cream

Answer 17

fromage frais

Question 18

accessory to a dish for pleasing appearance or flavor

Answer 18

garnish

Question 19

standard of quality in food

Answer 19

grade

Question 20

indicate the size and shape to which vegetables or other garnishes should be cut

Answer 20

julienne

Question 21

consists of chopped carrots, celery, onions, and herbs used as flavoring or seasoning

Answer 21

mirepoix

Question 22

to put in place all your tools and ingredients prepared and ready before you start cooking

Answer 22

mise en place

Question 23

make use of liquid or steam to cook food

Answer 23

moist-heat method

Question 24

to boil until partly cooked

Answer 24

parboil

Question 25

cooking food in water heated to a temperature of 160F to 180F

Answer 25

poaching

Question 26

the activity of buying food items

Answer 26

purchashing

Question 27

refers to the tenderness, juiciness, and platability of the food

Answer 27

quality

Question 28

a preparation of equal amounts of fat and flour used for thickening sauces and soups

Answer 28

roux

Question 29

cooking technique frequently used with milk to destroy bacteria

Answer 29

scalding

Question 30

to cut shallow slits in the surface of a food with a knife

Answer 30

score

Question 31

length of time given to a food

Answer 31

shelf life

Question 32

to cook food in a liquid just below the boiling point

Answer 32

simmering

Question 33

detailed description of every item

Answer 33

specifications

Question 34

cooking food through direct contact with the steam coming from the boiling water

Answer 34

steaming

Question 35

cooking method is similar to braising but uses a larger amount of cooking liquid

Answer 35

stew