Advanced Culinary Spring Final #3

Common use for puff pastry

• classic dessert called a napoleon

• for savory fillings in pastry cases

• preparing products en croute

• all of the above

What is a fruit coulis

• a thin sauce made from pureed and strained fruits

• a type of fruit smoothie in french cuisine

• a dessert using roasted fruits inside puff pastry

• a type of raw fruit preparation typically used on appetizers

When peaches or pears are used in a coulis, they are cooked before blending because

• cooking enhances flavor

• cooking softens the fruit, making it easier to blend

• so they will not turn brown

• to enhance the color of the finished dish

Churning ice cream quickly is important to ensure large ice crystals do not form in the finished product

• true

• false

an invoice should be checked against the

• inventory

• PO

• menu

• yield test

Which of the following is not a way for employees to reduce energy consumption

• turning lights off when leaving a room

• turning on cooking equipment only when needed

• turning on all equipment at the start of the day

• turning on the ventilation only when needed

which is the least effective way to conserve water in a restaurant

• using low flow aerators on faucets

• purchasing a water cooled ice machine

• sweeping outdoor spaces with a broom

• asking guests if they want water before serving it

which is not a way to impart extra flavor into dishes

• soaking food in water for a distinctive flavor

• using a variety of hardwoods for grilling

• using tea leaves to smoke foods in a wok

• using plant leaves to wrap around food

poutine is from

• france

• canada

• italy

• the united states

the agriculture of the Mediterranean cuisine includes each of the following except

• olives and grapes

• miso and soy

• artichokes and eggplant

• figs, garlic and herbs