Culinary Mid Term Review Part One

Front

An “a la carte” menu is a menu on which

Back

Food items or beverage is priced and served separately

Front

Who developed the kitchen brigade with individual chefs de partie and simplified a menu served a la carte?

Back

George Auguste Escoffier

Front

Regarding culinary diversity, which country is associated with Haute Cuisine, which has its origins in restaurants of the 1850s and was composed of many courses that were served to the aristocracy and upper classes?

Back

France

Front

________ is commonly measured in recipes by teaspoons, tablespoons, and cups.

Back

Volume

Front

____ is the process of determining the quantitative size or amount of an item.

Back

Measurement

Front

Without _______________ measurements, recipes are unlikely to be correctly replicated or easily converted into larger batches.

Back

Accurate

Front

What are the four measurements in a standard set of dry measuring cups? Options: ⅓, ½, ¾, 1 cup; ¼, ⅓, ½, 1 cup; ⅓, ½, ⅔, 1 cup; ⅛, ¼, ½, 1 cup

Back

¼, ⅓, ½, 1 cup

Front

__________ are cutting utensils with a metal or ceramic blade and a wooden, plastic or metal handle.

Back

Knives

Front

Knives should be kept ______________ to prevent injury.

Back

Sharp

Front

Cutting _______________ should be used every time one cuts foods and must be washed after each use.

Back

Boards