Culinary Review - Breakfast, Soups/Stocks, Sensory Evaluation

Front

Convenience cereals that require only the addition of boiling water or milk are classified as:

Back

Instant cereals

Front

Which breakfast meat is served cold? Ham, Bacon, Sausage, Smoke salmon

Back

Smoke salmon

Front

Lyonnaise potatoes are cooked using which cooking technique? Options: Frying, Boiling, Single-stage technique, Multiple-stage technique

Back

Multiple-stage technique

Front

Baked eggs are also referred to as:

Back

Shirred eggs

Front

How are eggs cooked so that the yolk and white are firm without being rubbery?

Back

Hard-fried

Front

What base is eggs Benedict served on? Options: Plate, Bagel, Melba toast, English muffin

Back

English muffin

Front

What is a light fine-mesh gauze used for straining liquids such as stocks and for bundling herbs?

Back

Cheesecloth

Front

When should a soup be garnished?

Back

Immediately before service

Front

Blanching, browning, and sweating are procedures used to:

Back

Prepare bones for stock

Front

What is a mixture of onions, carrots, and celery called?

Back

Mirepoix