Culinary Fall Semester Exam

Front

Proper mise en place requires a good sense of timing, knowing how far in advance to begin a task.

Back

True

Front

Jeni is baking cookies and needs to measure small quantities of ingredients like baking powder and vanilla extract. What is the best tool for her to use?

Back

measuring spoons

Front

When Genesis and Ryan are preparing for a cooking class, they ensure good mise en place by considering not only cooking preparation but also food safety issues, such as time and temperature controls.

Back

True

Front

Andrew says that volume refers to the mass or heaviness of an item being measured. Is Andrew correct?

Back

False

Front

During a cooking class, Jenasis and Chris were discussing different cooking methods. Which of the following is NOT a dry-heat method? steaming, deep-frying, sauteing, grilling

Back

steaming

Front

Is the statement true or false? "Sautéing is a dry-heat cooking method that uses stock for moisture and tenderness."

Back

False

Front

While cooking a soup, Caleigha noticed that it was heating faster and more evenly when she stirred it. Is this observation correct?

Back

true

Front

During a cooking class, Jeni was asked to demonstrate a technique that involves cutting leaves or vegetables into fine shreds. What is this technique called?

Back

chiffonade

Front

During a cooking class, John and Allie learned a French term that means, "everything in place". What is this term?

Back

Mise en Place

Front

When Mason and Alana are preparing for a big dinner party, what is the goal of mise en place?

Back

to do as much work in advance without loss of food quality