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Culinary 2nd semester exam

Total questions: 50

Worksheet time: 26mins

Name
Class
Date
1.
French for “put in place”.  In the kitchen, refers to having all foods and equipment ready for a specific preparation before beginning it.  Also refers to a state of mental readiness.
a)
Order
b)
Mise En Place
c)
Menu
d)
Guidelines
2.
slicing can be thick or thin but need to be consistent
a)
dice
b)
cube
c)
Julienne
d)
Batonnet
3.
a stick shaped item with dimension approx ¼ inch x ¼ inch x 2 inches long
a)
Batonnet
b)
Juilenne
c)
Chiffonade
d)
Dice
4.
Cut into small cubes.  Large, medium, or small.
a)
Brunoise
b)
Cubing
c)
Batonnet
d)
Dicing
5.
cube shaped dice that is approx.  ⅛ inch cube
a)
Mince
b)
Cube
c)
Brunoise
d)
Batonnet
6.
cut up into very small pieces
a)
chopping
b)
Mincing
c)
Brunoise
d)
Chiffonade
7.
roll up leaves and thinly cut strips
a)
Chiffonade
b)
Brunoise
c)
Mirepoix
d)
Mise En Place
8.
 using a knife or peeler, remove the outer skin of the fruit or vegetable.
a)
skinning
b)
peeling
c)
chiffonade
d)
mirepoix
9.
A vegetable-based seasoning made of 2 parts chopped onion, one part chopped carrot, and one part chopped celery
a)
veggie base
b)
mirepoix
c)
saute
d)
nappe
10.
thickened liquids that complement other foods.  (improve appearance of foods, contribute flavors, add moisture, add richness and visual appeal)
a)
mirepoix
b)
sauce
c)
nappe
d)
gravy
11.
sauce thick enough to coat the back of the spoon
a)
nappe
b)
gravy
c)
roux
d)
starch
12.
thicken sauces- corn starch, flour, arrowroot.  
a)
mirepoix
b)
roux
c)
starch
d)
nappe
13.
mixture of equal parts flour and fat by weight that is cooked to varying degrees and used to thicken liquids
a)
roux
b)
starch
c)
mirepoix
d)
nappe
14.
cooked until raw flour taste disappears 3-5 minutes
a)
brown roux
b)
blonde roux
c)
white roux
d)
dark roux
15.
cooked until color turns and even straw color (10 minutes)
a)
blonde roux
b)
white roux
c)
brown roux
d)
slurry
16.
cooked until the color turns brown (20-30 minutes)
a)
white roux
b)
blonde roux
c)
brown roux
d)
slurry
17.
mixture of cold liquid and starch.  Slowly poured into boiling liquid then whisked constantly
a)
white wash
b)
white roux
c)
slurry
d)
roux
18.
slurry made with flour- white gravy
a)
white roux
b)
slurry
c)
white 
d)
white wash
19.
sauce made from pureed fruits or veggies.
a)
coulis
b)
mother sauce
c)
sauce
d)
derivative sauce
20.
base sauces from which other sauces can quickly be made.  White, Veloute, Brown, Tomato, Hollandaise
a)
coulis
b)
mother sauce
c)
sauce
d)
derivative sauce
21.
sauce made from a mother sauce. 
a)
coulis
b)
mother sauce
c)
sauce
d)
derivative sauce
22.
(bechamel sauce) milk thickened with white roux and flavored with onion, bay leaf, and nutmeg
a)
white sauce
b)
tomato sauce
c)
veloute sauce
d)
Brown sauce
23.
mother sauce made by thickening white stock with blond roux.
a)
white sauce
b)
tomato sauce
c)
veloute sauce
d)
Brown sauce
24.
thickened brown stock.  Also known as Demi glaze, Espagnole sauce, and Jus lie.  
a)
white sauce
b)
tomato sauce
c)
veloute sauce
d)
Brown sauce
25.
 puree thickened sauce using tomatoes.
a)
white sauce
b)
tomato sauce
c)
veloute sauce
d)
Brown sauce
26.
egg yolk and cream used to thicken liquids.
a)
coulis
b)
liaison
c)
base
d)
white wash
27.
method of gradually warming the temperature of egg yolks
a)
coulis
b)
liaison
c)
tempering
d)
nappe
28.
hot emulsified sauce that combines egg yolks, and warm clarified butter.  Must use extreme care when making!
a)
hollandaise Sauce
b)
butter sauce
c)
salsa
d)
relish
29.
typically a combo of coarse chopped veggies and fruits marinated with large amounts of vinegar.
a)
hollandaise Sauce
b)
butter sauce
c)
salsa
d)
relish
30.
used on fish and veggie dishes.  Gently fry the butter to melt it.
a)
hollandaise Sauce
b)
butter sauce
c)
salsa
d)
relish
31.
sauce like or chunky and less acidic than relishes.
a)
hollandaise Sauce
b)
butter sauce
c)
salsa
d)
relish
32.

What is the term for adding salt and spices to a food?

a)

Preparing

b)

Seasoning

c)

Baking

d)

Spicing

33.

What kind of this cutting?

a)

Brunoise

b)

Chiffonade

c)

Mince

d)

Julienne

34.

What does the term “baste” mean?

a)

Cook something in high heat

b)

Cook overnight

c)

Bathe food in it juices while cooking

d)

Cooking in the oven

35.

what is the dimension of brunoise cutting?

a)

1.5 x 1.5 x 1.5 mm

b)

3 x 3 x 3 mm

c)

6 x 6 x 6 mm

d)

12 x 12 x 12 mm

36.

Food that are poached are cooked with what?

a)

Water

b)

Oil

c)

Butter

d)

Margarine

37.

what is the method cooking quickly in small amount of fat?

a)

Fried

b)

Braised

c)

Simmer

d)

Saute

38.
Seasoned liquid. Adds flavor and tenderizes
a)
Marinade 
b)
Reduce
c)
Roux
39.

Before beginning to cook, you should...

a)

prepare your meal and wash your hands

b)

prepare your meal and tie your shoes to prevent tripping

c)

wash your hands, roll up long sleeves and tie long hair

d)

roll up sleeves, tie long hair and remove loose clothing

40.

When cooking meats such as chicken, you should

a)

use a meat thermometer to make sure its fully cooked

b)

cook until it looks golden brown or ready

c)

cook it until the meat is pink on the inside of the chicken

d)

cook it in the microwave to prevent fats and unhealthy juice

41.

Deep-fry is a dry heat method that cooks foods by fully immersing them in hot fat.

a)

True

b)

False

42.

Coated saute pans are ideal for creating a nice crust on meat items.

a)

True

b)

False

43.

Par-cooking is designed to shorten the finishing time of the food items during service meal service.

a)

True

b)

False

44.

The primary purpose of heating the saute pan is to cut down on the overall cooking time.

a)

True

b)

False

45.

Steaming can be defined as a moist-heat cooking method in which foods are cooked by direct contact to vapors created by broiling water.

a)

True

b)

False

46.

Broiling is a rapid cooking method that uses high heat from a source located above the food.

a)

True

b)

False

47.

Sauces for stir-fried items are typically made directly in the wok or pan in which the food items were cooked.

a)

True

b)

False

48.

Sweating typically uses a lower cooking temperature than that of saute.

a)

True

b)

False

49.

Combination cooking is the use of both dry-heat and moist-heat cooing methods to produce a single dish.

a)

True

b)

False

50.
a)
Steamer
b)
Ricer 
c)
Colander 

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