Culinary YouScience Review Questions

Front

What is the final step in the cleaning and sanitizing process?

Back

Air dry

Front

What is the process of mise en place?

Back

Organizing equipment and preparing ingredients

Front

How many teaspoons are equivalent to 1 tablespoon?

Back

3 teaspoons

Front

How many cups are in 1 gallon?

Back

16 cups

Front

What is the main characteristic of deep fat frying?

Back

Completely submerging food in hot fat or oil

Front

What is the first step in braising?

Back

Sear food

Front

Which method involves cooking food in a moderate amount of hot fat or oil?

Back

Pan Fry

Front

What is Hollandaise sauce made by whisking?

Back

Egg yolks with clarified butter and an acid

Front

What is the purpose of sugar in baked goods?

Back

Flavor and browning

Front

What is the main ingredient in a béchamel sauce?

Back

Butter and flour