CU101 class review for final!

CU101 class review for final!

Professional Development

12 Qs

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CU101 class review for final!

CU101 class review for final!

Assessment

Quiz

Professional Development

Professional Development

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Created by

Peter Schell

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12 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

who created the brigade system for the kitchen?

The French

Gordon Ramsey

Auguste Escoffier

The Michelin Star System

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

what does mise en place mean??

a clean kitchen

the Chef is here

Wisdom of a Chef

pre-preparation

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

from left to right, what are the correct temps for poaching, simmering and boiling water??

130-145, 160-175, 190 or higher

140 - 150, 165-180, 195 or higher

160-180, 185-200, 212 or higher

170-190, 200-225, 230 or higher

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

the potato is a ________ and a _________.

fruit, sugar

vegetable, starch

vegetable, carbohydrate

fruit, vegetable

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

When you make a stock, you should use __________ water.

ice cold

cold

warm

hot

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

it is important to do what before cooking legumes, or fresh beans.

soak them

sing to them

wash them

steam them

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

why do Chefs reduce sauces??

concentrate the sauce flavors

improve the texture of the sauce

enhance flavors or seasonings that have been added to a sauce

all of the above

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