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WorksheetsQuarter 3 Part 2
Total questions: 30
Worksheet time: 15mins
Greens should be used how soon after being received?
same day
two to three days
three to four days
five to six days
Greens should be stored
in a tightly covered container in the freezer
in an airtight container in the refrigerator
loosely in a clean container covered with a light, damp towel
uncovered in a glass bowl in the refrigerator
Mache is a type of
mix of greens
herb
spicy green
mild green
Mesclun is
a soft, runny cheese
A French style mix of greens
a type of crouton
an edible flower
The three types of salad greens are
mild, spicy, bitter
sour, sweet, bitter
sweet, strong, sour
spicy, pungent, sweet
Radicchio is a/an
edible flower
herb
spicy green
bitter green
In addition to greens, salads can be composed of
vegetables
starches
proteins, fruits and nuts
all of the above
Russian salad is combination of
boiled potatoes, beets, eggs, capers, turnips, carrots, peas, and other vegetables
boiled potatoes, boiled meat, and other vegetables
beets, stewed meat, and cabbage
boiled vegetables and stewed meat
A Middle Eastern grain-based salad that features cracked wheat is called
fattoush
panzanella
tabouli
mesclun
If the protein source used in a salad is cooked in advance and chilled, when should the dressing be added?
no more than 1/2 hour before serving
no more than 1 hour before serving
no more than 2 hours before serving
no more than 3 or 4 hours before serving
Small versions of grilled or broiled skewered meat, fish, poultry or vegetables are called
brochettes
bruschettas
crostini
crudites
Bite sized pieces of bread or crackers with a savory topping are called
crostini
crudites
canapes
carpaccio
A type of open faced sandwich served as an appetizer is a
brochette
bruschetta
carpaccio
crudite
Raw beef sliced very thin and dressed with a sauce is
pate
crostini
canapes
carpaccio
Raw vegetables that have been cut into bite sized pieces and often served with dips are called
crostini
bruschettas
canapes
crudites
A mold in which a pate can be cooked is called a/an
bruschetta
crostini
terrine
brochette
A well seasoned baked mixture of ground meat, fish, poultry, or vegetables is known as
pate
carpaccio
chef's tasting
ceviche
A Latin American dish of fish and seafood that is cooked in citrus juice and flavored with onions, chiles, and cilantro is
terrine
ceviche
brochettes
bruschettas
A sampler plate with an assortment of different appetizers served in portions that are only one bite is known as a/an
crudites
terrine
hors d'oeuvres varies
chef's tasting
A variety plate of hors d'oeuvres for one person is known as
canapes
pate
a chef's tasting
hors d'oeuvres varies
A bisque gets its color and flavor from
cream
vegetables
lobster, crayfish, or shrimp shells
roux
Which ingredient would not be used as part of a clarification?
ground meat
egg whites
lemon juice
cream
To keep a broth clear you need to
skim regularly
stir regularly
use a clarification
use hot water
For safety, the temperature at which all soups must be held is
120 degrees F
140 degrees F
165 degrees F
185 degrees F
A soup made by simmering a starchy ingredient with vegetables, meats, or aromatics in a broth or other liquid until they are tender enough to mash easily is called a/an
bisque
puree soup
cream soup
hearty soup
When adding a sachet d'epices to a broth, you should add it
at the beginning with the other ingredients
when the liquid starts to simmer
about 10 minutes after the liquid is simmering
during the final 30 to 45 minutes
Consommes differ from broths because they use
cool liquid
a clarification
garnishes
finely chopped ingredients
Bouillon is the French term for a/an
pastry
spoon
broth
soup dish
To keep the ingredients from sticking to the bottom of the pan when you reheat a hearty soup, you should
add water or broth to the pan before reheating
warm the soup over low heat initially
stir frequently and increase the heat only after the soup has been warmed through
all of the above
As a garnish for bisque, chefs usually add diced cooked
seafood
carrots
bread
parsley
