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