Culinary Final Review Part 2

A type of filled pasta that comes in squares, rounds or rectangles

• ravioli

• vermicelli

• gnocchi

• tortellini

Finely ground hominy used in tortillas and breads

• polenta

• couscous

• masa harina

• semolina

Dish made from cornmeal that is added to stock until it thickens

• polenta

• orzo

• couscous

• pilaf

Corkscrew shaped pasta

• penna

• tortellini

• bucatini

• cavatappi

The mother sauce made from a roux and chicken stock

• bechamel

• hollandaise

• veloute'

• espangole

Cooking vegetables in fat over low heat is known as

• sweating

• poaching

• clarify

• roasting

Used as a thickening agent in sauces

• flour

• bread crumbs

• cornstarch

• All of the above

Knife used to cut foods like fresh baked bread & tomatoes

• paring knife

• chef's knife

• butter knife

• serrated knife

Which of the following cooking methods is NOT a dry cooking method.

• grill

• bake

• deep fry

• poach

A salad dressing that made with mayonnaise, such as ranch

• cooked dressing

• fatty dressing

• vinaigrette