Culinary Skills and Techniques Quiz

What is the primary purpose of broiling?

• To add moisture to the food product

• To add direct heat to the food product

• To cook food slowly

• To steam the food product

Which of the following is a mother sauce made by thickening milk with a white roux?

• Veloute sauce

• Béchamel sauce

• Hollandaise sauce

• Tomato sauce

What is the correct internal temperature for meat cooked to rare?

• 135 degrees

• 145 degrees

• 125 degrees

• 155 degrees

Which knife cut is described as 1/8 x 1/8 x 1/8 inches?

• Julienne

• Brunoise

• Batonnet

• Paysanne

What is the French term for gathering all raw ingredients and necessary equipment before cooking?

• Mise en place

• Beurre Manié

• Au Jus

• Chiffonade

Which sauce is made by blending melted or clarified butter into slightly cooked egg yolks?

• Tomato sauce

• Hollandaise sauce

• Veloute sauce

• Brown sauce

What is the standard size can used in the Foodservice/Restaurant Industry?

• #5 can

• #8 can

• #10 can

• #12 can

Which of the following is an example of an oil-based dressing?

• Ranch Dressing

• Italian Dressing

• Caesar Dressing

• Thousand Island Dressing

What is the correct angle to use when sharpening a knife on a steel?

• 10%

• 15%

• 20%

• 25%

Which of the following is a cold soup made of tomatoes and garlic?

• Minestrone

• Gazpacho

• Vichyssoise

• Borscht