WorksheetsCulinary Arts Spring TEKS review
Total questions: 20
Worksheet time: 10mins
Tying done to cook bird more evenly
Truss
Deglaze
Blanch
Oxidation
Dissolving browned bits from bottom of a pan
Truss
Deglaze
Emulsify
Steam
Adding acid to a dish
Blanching
Deglaze
Oxidation
Acidulation
Browning that happens when sugars are heated
Oxidation
Carmelization
Emulsification
Trussing
Mire Poix
2 parts onion, one part celery, one part carrot
Herbs and spices in a cheesecloth
bits of caramelized onion
all of the above
Mirror image, equal
Symmetry
Asymmetry
Focal Point
Negative space
on a proper place setting the blade of the knife should be
facing inward
facing outward
The drinking glass is to the ________ of the dinner plate
right
left
When purchasing milk the % refers to _____________
milk solids
butterfat
protein
water
A quick cooking method done over high heat is __________
Steaming
Sauteing
Blanching
Simmering
Immersing fruit or vegetables into boiling water then into ice water
Steaming
Trussing
Blanching
Sauteing
Which is considered a hard cheese?
Parmesean
Cream cheese
Blue Cheese
Feta Cheese
Which are clues to tenderness in meat?
marbling
bone shape
location of meat on animal
all of the above
Blend of ingredients and cooking techniques from around the world is called __________
Classical Cuisine
Food Service
English cuisine
Global cuisine
Al dente refers to cooking pasta
chewy
full cooked but not mushy
soft and mushy
crisp
Which agency grades fruit and vegetables
USDA
EPA
DPS
CDC
Rice Pilaf
Arborio rice simmered and stirred until a smooth creamy mixture remains.
Rice sauteed in fat and hot liquid is added, covered and cooked until fluffy
Which statement is not true about POS systems
No customer interaction is required
Improved speed and accuracy
Order transmitter
Improved communication
Which type of fish has eyes on both sides of body and swimms with dorsal fin upright
Flat fish, like a flounder
Round fish, like a snapper
Coagulant that is used in cheese making
Salt
Curds
Whey
Rennet
