Culinary exam rough

Cooks place a damp towel between the cutting board and worktable for which of the following reasons?

• To soak up liquids during cutting.

• To clean the knife with as needed.

• To keep the board from shifting during knife work.

• All of the above.

When using a chef's knife during the cutting process, the guiding hand:

• powers the hand holding the knife

• powers the product toward the knife

• guides the product and holds the knife

• guides the knife and holds the product

The knife stroke used with the chef's knife is a combination of a (a)   motion.

Cutting across a carrot produces a round slice called a (a)   .

Cutting across batonnet sticks will create ____ cuts.

• large dice

• medium dice

• small dice

• brunoise

When using a starch to thicken liquid, the liquid must ____.

To reduce the possibility of creating lumps when using a roux to make a sauce, add ____.

• cool roux to cool liquid

• hot roux to hot liquid

• cool roux to hot liquid

• hot roux to cool liquid

Reducing a sauce ____.

• weakens flavor and thins the liquid

• concentrates flavor and thins the liquid

• weakens flavor and thickens the liquid

• concentrates flavor and thickens the liquid

To successfully thicken a sauce using an emulsion, it is important to add the ____, while stirring constantly.

• fat portion slowly to the water portion

• fat portion all at once to the water portion

• water portion slowly to the fat portion

• water portion all at once to the fat portion

Béchamel, crème, mornay, and soubise sauces are made from which of the following mother sauces?

• Hollandaise

• Béchamel

• Velouté

• Demi-glace