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Dual Enrollment FINAL

Total questions: 65

Worksheet time: 59mins

Name
Class
Date
1.
What grade of egg is the arrow pointing to?
a)
Grade AAA
b)
Grade AA
c)
Grade A
d)
Grade B
2.
What type of knife is pictured?
a)
Santoku
b)
Chef
c)
Clever
d)
Paring 
3.

Correctly label the blue box.

a)

keel bone

b)

wings

c)

breasts

d)

thighs

4.

A mix made with cornstarch and cold water is known as a

a)

Liason

b)

Roux

c)

Slurry

d)

Nappe

5.

Define en papillote

a)

Cooked or baked in parchment paper

b)

cooked in the dishwasher

c)

vacuum sealed and cooked in water

d)

cooked with a pipe

6.

a)

drums

b)

thighs

c)

wing flats

d)

breasts

7.
What piece of equipment is shown?
a)
Saucepan
b)
Strainer
c)
Colander
8.

What will you look for when cutting each leg into a drum and thigh.

a)

the special tendon

b)

the white line of fat

c)

feel for a bump

9.

Which stock does not require any bones?

a)

Poultry stock

b)

Beef Stock

c)

Fish/Seafood stock

d)

Vegetable Stock

10.

Select ALL the cuts of chicken that are white/light meat

a)

Thighs

b)

Breasts

c)

Wings

d)

Legs

11.

Define coagulation

a)

structure of protein brought by heat, mechanical action or acid

b)

when liquids become gases

c)

chemical reaction

d)

chickens working out their muscles

12.

What must you do to beef and veal bones before you make the stock?

a)

Roast them for up to an hour until golden brown

b)

Heavily salt them

c)

Put them in raw

d)

grind them into paste

13.

Which mother sauce is made from milk and white roux?

a)

Veloute

b)

Béchamel

c)

Hollandaise

d)

Espagnole

14.

What is a roux made of?

a)

Equal parts fat and flour

b)

Equal parts fat and cornstarch

c)

1 part fat 2, parts flour

d)

1 part flour, 2 parts fat

15.

What is this knife cut? (smallest of dice cuts)

a)

Julienne

b)

Jardiniere

c)

Brunoise

d)

Chiffonade

16.

What does it mean to fabricate a chicken?

a)

cook the chicken

b)

break down a chicken

c)

put together a meal with chicken

d)

raise chickens on a farm

17.

Define Umami

a)

Sweet & Sour

b)

five basic tastes, sweet salty, sour, bitter

c)

Bumps on our taste buds

d)

Japanese word for one of our five tastes

18.

One sauce that is never thickened with a roux is

a)

Hollandaise

b)

Veloute

c)

Bechamel

d)

Espagnole

19.

This mother sauce is often served over egg dishes or green vegetables like asparagus or broccoli

a)

Bechamel

b)

Hollandaise

c)

Tomato

d)

Veloute

20.

Define Smoke Point

a)

a camp fire

b)

a kitchen/grease fire

c)

reaches its burning point, stops simmering and begins to start smoking

d)

when a liquid catches fire

21.

A mother sauce that is made by thickening a white stock with a blond roux:

a)

Bechamel

b)

Veloute

c)

Hollandaise

d)

Espagnole

22.

Define connective tissue

a)

White sliver skin like tissue attached to muscle

b)

Muscle and fat marbling

c)

Tissue mixed together with bones and fat

d)

variety of connective tissues found in a cut of meat, such as ligaments, tendons & other muscles

23.

True or False

Bones are the main ingredient in all stocks except vegetable stock?

a)

True

b)

False

24.

The four basic stocks are?

a)

Chicken, beef, fish and vegetable stock

b)

Veal, crawfish, duck, and potato stock

c)

Veal, beef, chicken, vegetable stock

d)

Veal, beef, duck, and vegetable stock

25.

Define caramelization

a)

Burning sugar

b)

process of browning of sugar in cooking, sweet and brown color

c)

boiling water to a dark brown color

d)

Burnt!

26.

What are the 3 different types of roux that you can make? (Choose 3)

a)

White

b)

Blond

c)

Brown

d)

Black

27.

What is trussing?

a)

The process of tying a bird's wings and legs to its body

b)

Stuffing a bird with other foods like dressing

c)

Wrapping a bird in bacon or other fat product

d)

Leaving a bird at room temperature for an hour prior to cooking

28.

What type of cut is shown?

a)

Julienne

b)

Brunoise

c)

Batonnet

d)

Rondelle

29.

To what internal temperature should poultry be cooked?

a)

155°

b)

165°

c)

175°

d)

180°

30.

1/8 x 1/8 x 2

a)

Brunoise

b)

Julienne

c)

Mince

d)

Tournee

31.
What piece of equipment is shown?
a)
Dry measuring Cup
b)
Measuring spoons
c)
Liquid measuring cup
32.

Select ALL the cuts of chicken that are dark meat

a)

Legs

b)

Breasts

c)

Thighs

d)

Wings

33.
What piece of equipment is shown?
a)
Saucepan
b)
Stockpot
c)
Colander
34.
What piece of equipment is shown?
a)
Turner
b)
Rubber spatula
c)
Wooden spoon
35.

This cut is used to finely slice leafy vegetables or herbs

a)

Torunee

b)

Rondelle

c)

Shirred

d)

Chiffonade

36.
What piece of equipment is shown?
a)
Laddle
b)
Whisk
c)
Mixing spoon
37.
a)
apple corer 
b)
paring knife
c)
pastry brush
38.
a)
rubber scraper 
b)
Vegetable brush
c)
Peeler
39.
Used mainly for peeling and trimming fruits and vegetables.
a)
all-purpose knife
b)
paring knife
c)
utility knife
d)
slicer
40.
What piece of equipment is shown?
a)
Cookie Sheet
b)
Cake Pan
c)
Muffin Pan
41.

Tomato sauce is made from which 2 ingredients? (Choose 2)

a)

Tomatoes

b)

Stock

c)

Blond Roux

d)

Milk

42.

Fruits and vegetables are high in:

a)

Nutrients

b)

Fiber

c)

Water

d)

All of the above

43.

What type of knife is pictured?

a)

Santoku

b)

Chef

c)

Boning

d)

Paring

44.

What type of knife is pictured?

a)

Cleaver

b)

Santoku

c)

Bread/Serrated

d)

Slicer

45.

This cut resembles a matchstick

a)

Allumette/Julienne

b)

Chiffonade

c)

Diagonal

d)

Mince

46.

Which of the following vegetables is part of the stems category:

a)

Tomatoes

b)

Celery

c)

Potatoes

d)

Lima Beans

47.

What cut is this?

a)

Rondelle

b)

Brunoise

c)

Tourne

d)

Batonnet

48.

What is this knife cut? (can be triangles and squares)

a)

Paysanne

b)

Batonnet

c)

Dice

d)

Grate

49.

1/8 x 1/8 x 1/8

a)

Brunoise

b)

Julienne

c)

Mince

d)

Tournee

50.

What type of knife is best for fabricating a chicken?

a)

chef's knife

b)

cleaver

c)

serrated knife

d)

boning

51.

Which vegetable cut is a 3/4" cube?

a)

Julienne

b)

large dice

c)

mince

d)

tournee

52.

To go from a liquid to a solid state.

a)

Fluff

b)

Puff

c)

Thicken

d)

Coagulate

53.

To crack an egg out of the shell and cook in simmering vortex of liquid with vinegar.

a)

Poached

b)

Fried

c)

Scrambled

d)

Hard Boiled

54.

Cordlike strands that anchor the yolk in place. The larger the fresher the egg.

a)

Chalazae

b)

Albumen

c)

Membrane

d)

Shell

55.

Another name for egg white.

a)

Aluma

b)

Alama

c)

Albumen

d)

Azkaban

56.

Which of the following vegetables is part of the tubers category:

a)

Turnips

b)

Corn

c)

Potatoes

d)

Squash

57.

What is the best tool to sharpen the knife?

a)

Diamond grade sandpaper

b)

Knife of equal size

c)

Sharpening stone or whetstone

d)

Knife steel

58.
Which part of the egg?
a)
Yolk
b)
Chalazae
c)
Thin Albumen
d)
Thick Albumen
59.

Which type of fruit is characterized by having a large seed surrounded by edible flesh?

a)

pomes

b)

drupes

c)

tropical

d)

berries

60.

Which one of these fruits is NOT considered a drupe?

a)

peach

b)

pear

c)

apricot

d)

plum

61.

Grapes would be classified as a __________ type fruit.

a)

berries

b)

drupes

c)

melons

d)

pomes

62.

What is the healthiest way to cook produce?

a)

frying

b)

boiling

c)

steam in the microwave

d)

broiling

63.

What is found in fruits that causes them to ripen ad eventually spoil?

a)

sugars

b)

enzymes

c)

vitamins

d)

minerals

64.

Which of the following vegetables is part of the roots category:

a)

Celery

b)

Radish

c)

Lima Beans

d)

Cucumbers

65.

Which of the following fruits is part of the tropical (exotic) category:

a)

Pineapple

b)

Apple

c)

Watermelon

d)

Blackberries

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