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WorksheetsCU101 class review for final!
Total questions: 12
Worksheet time: 6mins
who created the brigade system for the kitchen?
The French
Gordon Ramsey
Auguste Escoffier
The Michelin Star System
what does mise en place mean??
a clean kitchen
the Chef is here
Wisdom of a Chef
pre-preparation
from left to right, what are the correct temps for poaching, simmering and boiling water??
130-145, 160-175, 190 or higher
140 - 150, 165-180, 195 or higher
160-180, 185-200, 212 or higher
170-190, 200-225, 230 or higher
the potato is a ________ and a _________.
fruit, sugar
vegetable, starch
vegetable, carbohydrate
fruit, vegetable
When you make a stock, you should use __________ water.
ice cold
cold
warm
hot
it is important to do what before cooking legumes, or fresh beans.
soak them
sing to them
wash them
steam them
why do Chefs reduce sauces??
concentrate the sauce flavors
improve the texture of the sauce
enhance flavors or seasonings that have been added to a sauce
all of the above
Tying the legs and wings of poultry against the body to make a compact unit for cooking is called
Frenching
wrapping
basting
trussing
it is important not to over crowd the pan when sautéing because the vegetables will...
cook too fast
become oily
simmer and steam
soak up too much oil
one of the main differences between a stew and a braise is...
the type of stock used
the size of cuts of the protein
the temperature cooked at
the type of protein used
which vegetable is least likely to be grilled??
zucchini
squash
eggplant
spinach
the breading or batter used on foods when deep frying them does what for the food??
protects the food from the hot frying fat
adds texture and flavor to the food
keeps the food moist
all of the above
