Culinary Skills and Techniques Flashcard

Front

What is the primary purpose of broiling?

Back

To add direct heat to the food product

Front

Which of the following is a mother sauce made by thickening milk with a white roux? Veloute sauce, Béchamel sauce, Hollandaise sauce, Tomato sauce

Back

Béchamel sauce

Front

What is the correct internal temperature for meat cooked to rare?

Back

125 degrees

Front

Which knife cut is described as 1/8 x 1/8 x 1/8 inches?

Back

Brunoise

Front

What is the French term for gathering all raw ingredients and necessary equipment before cooking?

Back

Mise en place

Front

Which sauce is made by blending melted or clarified butter into slightly cooked egg yolks?

Back

Hollandaise sauce

Front

What is the standard size can used in the Foodservice/Restaurant Industry?

Back

#10 can

Front

Which of the following is an example of an oil-based dressing? Ranch Dressing, Italian Dressing, Caesar Dressing, Thousand Island Dressing

Back

Italian Dressing

Front

What is the correct angle to use when sharpening a knife on a steel?

Back

20%.

Front

Which of the following is a cold soup made of tomatoes and garlic? Minestrone, Gazpacho, Vichyssoise, Borscht

Back

Gazpacho