End of Semester Study Guide - Missed Questions

A “table d’hote” or “prix fixe” menu is a menu in which

• Food is served off of a cart

• Food served is listed based on the day of the week

• There is one price for an entire meal.

• Food items or beverage is priced and served separately

Which of the following is not a knife cut?

• Block chop

• Julienne

• Rough chop

• Chiffonade

Restaurants such as Chilis and Applebees are examples of fine dining restaurants.

• True

• False

Cover is defined as ________________________________

• Arrangement of a setting for one person.

• A fee to enter an establishment.

• A piece of clothing to protect yourself from the elements.

• Shining of crockery for guests

What are the 2 main leavening agents used in quick-breads?

• Baking Soda and Baking Powder

• Flour and Sugar

• Flour and Salt

• Yeast and Eggs

What is the main reason for using SUGAR when making baked goods?

• Flavor, Sweetness

• Tenderness

• Moisture, hold together

• Structure, main ingredient

Which ingredient is typically used to thicken custards?

• Flour

• Eggs

• Gelatin

• Yeast

Which of the following is a technique when making ice cream?

• Whipping

• Beating

• Baking

• Churning

A biological leavener includes

• Baking Powder

• Yeast

• Melted Butter

• Cornstarch

What is the primary purpose of "lamination" in pastry making?

• To add flavor to the pastry

• To create layers of butter and dough

• To prevent the pastry from sticking

• To add color to the pastry