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WorksheetsCulinary Arts 2 Final Study Guide
Total questions: 54
Worksheet time: 43mins
How many teaspoons are in 1 Tablespoon?
(a)
How many Tablespoons equal 1/4 Cup?
(a)
How many ounces are in 1 Cup?
(a)
How many cups are in 1 Pint?
(a)
How many pints are in 1 quart?
(a)
How many quarts are in 1 gallon?
(a)
What is a Large Dice?
1/8 x 1/8 x 1/8
1/4 x 1/4 x 1/4
1/2 x 1/2 x 1/2
3/4 x 3/4 x 3/4
What is a Medium Dice?
1/8 x 1/8 x 1/8
1/4 x 1/4 x 1/4
1/2 x 1/2 x 1/2
3/4 x 3/4 x 3/4
What is a Small Dice?
1/8 x 1/8 x 1/8
1/4 x 1/4 x 1/4
1/2 x 1/2 x 1/2
3/4 x 3/4 x 3/4
What is a Small Dice?
1/8 x 1/8 x 1/8
1/4 x 1/4 x 1/4
1/2 x 1/2 x 1/2
3/4 x 3/4 x 3/4
What is a Brunoise?
1/8 x 1/8 x 1/8
1/4 x 1/4 x 1/4
1/2 x 1/2 x 1/2
3/4 x 3/4 x 3/4
What is a Fine Brunoise?
1/4 x 1/4 x 2
1/16 x 1/16 x 1/16
1/8 x 1/8 x 2
1/16 x 1/16 x 2
What is a Batonnet?
1/4 x 1/4 x 2
1/16 x 1/16 x 1/16
1/8 x 1/8 x 2
1/16 x 1/16 x 2
What is a Julienne?
1/4 x 1/4 x 2
1/16 x 1/16 x 1/16
1/8 x 1/8 x 2
1/16 x 1/16 x 2
What is a Fine Julienne?
1/4 x 1/4 x 2
1/16 x 1/16 x 1/16
1/8 x 1/8 x 2
1/16 x 1/16 x 2
A La Carte
A menu where appetizers and desserts are usually priced and served separately.
A single menu listing breakfast, lunch, and dinner foods that offer customers the freedom to choose any item at any time of the day
A menu on which each food item or beverage is priced and served separately.
List food that is served only on a particular day.
Modified A La Carte
A menu where appetizers and desserts are usually priced and served separately.
A single menu listing breakfast, lunch, and dinner foods that offer customers the freedom to choose any item at any time of the day
A menu on which each food item or beverage is priced and served separately.
List food that is served only on a particular day.
California Menu
A menu where appetizers and desserts are usually priced and served separately.
A single menu listing breakfast, lunch, and dinner foods that offer customers the freedom to choose any item at any time of the day
A menu on which each food item or beverage is priced and served separately.
List food that is served only on a particular day.
Du Jour Menu
A menu where appetizers and desserts are usually priced and served separately.
A single menu listing breakfast, lunch, and dinner foods that offer customers the freedom to choose any item at any time of the day
A menu on which each food item or beverage is priced and served separately.
List food that is served only on a particular day.
Table d’hote and Prix fixe Menus
Offers a limited range of choices to the customers.
Written for a certain period of time and then repeats itself.
Offers the same items every day.
Offer complete meals at a set price and offers the same including a beverage.
Fixed Menu
Offers a limited range of choices to the customers.
Written for a certain period of time and then repeats itself.
Offers the same items every day.
Offer complete meals at a set price and offers the same including a beverage.
Cyclical Menu
Offers a limited range of choices to the customers.
Written for a certain period of time and then repeats itself.
Offers the same items every day.
Offer complete meals at a set price and offers the same including a beverage.
Limited Menu
Offers a limited range of choices to the customers.
Written for a certain period of time and then repeats itself.
Offers the same items every day.
Offer complete meals at a set price and offers the same including a beverage.
Attract people who like to eat out, but are not interested in a formal atmosphere or high prices.
(a)
Food is served on large platters and is placed in the middle of table with serving utensils
(a)
Provide an environment featuring:
Excellent food
Elegant décor
Superior service
(a)
These restaurants feature an “all-you-can-eat” option.
(a)
A self-service, pick and choose set up.
Usually feature two or three main courses and several options for sides and desserts.
Guests travel through a line and pick out their meal from what is offered.
(a)
The purpose is to provide fast and easy dining away from home.
Counter Diners require servers to take fewer steps to take and deliver orders.
Quick turnover of guests
(a)
Offer limited menus, low prices, and speedy service.
(a)
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What cutting board is used for Salad, Fruits, and Vegetables?
(a)
What cutting board is used for Raw Meats?
(a)
What cutting board is used for Fish and Seafood?
(a)
What cutting board is used for Bread?
(a)
What cutting board is used for Raw Poultry?
(a)
What cutting board is used for Cooked Meats?
(a)
What cutting board is used for Dairy?
(a)
What temperature does commercial processed foods need to be cooked to?
(a)
What temperature does whole pork, steak, and fish need to be cooked to?
(a)
What temperature does ground pork and beef need to be cooked to?
(a)
What temperature does chicken need to be cooked to?
(a)
Bechamel
White Stock + Roux
Milk, Flour, Butter
Butter and Egg Yolks
Tomato Sauce + Roux
Brown Stock + Roux
Hollandaise
White Stock + Roux
Milk, Flour, Butter
Butter and Egg Yolks
Tomato Sauce + Roux
Brown Stock + Roux
Veloute
White Stock + Roux
Milk, Flour, Butter
Butter and Egg Yolks
Tomato Sauce + Roux
Brown Stock + Roux
Espagnole
White Stock + Roux
Milk, Flour, Butter
Butter and Egg Yolks
Tomato Sauce + Roux
Brown Stock + Roux
Tomate
White Stock + Roux
Milk, Flour, Butter
Butter and Egg Yolks
Tomato Sauce + Roux
Brown Stock + Roux
