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Worksheetskichen 3 final study guide
Total questions: 15
Worksheet time: 10mins
When placing 2 baking pans/cookie sheets in the oven, how should you place them?
1 on top and the other on the bottom
Side by side on the top rack
Side by side on the bottom rack
Cook them one at a time
What is the boiling point of water?
215
212
220
214
What is the main ingredient of Farinaceous food?
Water
Flour
Starch
Sugar
What is Farinaceous food?
What were August Esoffiers major culinary contributions?
The kitchen brigade
Mother sauces
Back of the house and front of the house
All the above
What were Ferran Adria’s major culinary contributions?
He pioneered the culinary trend of molecular gastronomy in foods
Created the Kitchen brigade
Made ther mother sauces
All of the above
What were Monsieur Boulanger’s major culinary contributions?
Creator of the mother sauces
He was the creator of the first restaurant
Kitchen brigade
Creator of the Front of the house and back of the house
Which is not a farinaceous food
Rice
Pasta
Grits
Cheese
What is Ferran Adria’s first restaurant name
El Bulli Restaurant
El Barri
L’Hospitalet
None of the above
Who created the mother sauces?
Marie-Antoine Carême
Monsieur Boulanger
Ferran Adria
August Escoffier
What is not true about a farinaceous foods?
Once the water is absorbed you cannot undo the change
Contains starches
Does not contain starch
None of the above
What is the temperature of boiling water (C)
120 C
115 C
100 C
112 C
Who had restaurants
August Escoffier
Ferran Adria
Monsieur Boulanger
All of the above
Who created culinary foam?
Monsieur Boulanger
Ferran Adria’
August Escoffier
None of the above
What is the most common farinaceous food
Pasta
Rice
Polenta
Gnocchi
