WorksheetsEnd of Semester Study Guide - Missed Questions
Total questions: 13
Worksheet time: 7mins
A “table d’hote” or “prix fixe” menu is a menu in which
Food is served off of a cart
Food served is listed based on the day of the week
There is one price for an entire meal.
Food items or beverage is priced and served separately
Which of the following is not a knife cut?
Block chop
Julienne
Rough chop
Chiffonade
Restaurants such as Chilis and Applebees are examples of fine dining restaurants.
True
False
Cover is defined as ________________________________
Arrangement of a setting for one person.
A fee to enter an establishment.
A piece of clothing to protect yourself from the elements.
Shining of crockery for guests
What are the 2 main leavening agents used in quick-breads?
Baking Soda and Baking Powder
Flour and Sugar
Flour and Salt
Yeast and Eggs
What is the main reason for using SUGAR when making baked goods?
Flavor, Sweetness
Tenderness
Moisture, hold together
Structure, main ingredient
Which ingredient is typically used to thicken custards?
Flour
Eggs
Gelatin
Yeast
Which of the following is a technique when making ice cream?
Whipping
Beating
Baking
Churning
A biological leavener includes
Baking Powder
Yeast
Melted Butter
Cornstarch
What is the primary purpose of "lamination" in pastry making?
To add flavor to the pastry
To create layers of butter and dough
To prevent the pastry from sticking
To add color to the pastry
You would “cut” ingredients into a dough in order to NOT__________?
over cook the bread
add flavor
develop gluten
activate the yeast
Choux paste (Choux Pastry) gets its structure from
Eggs
Butter
Cream
Flour
The definition of “saute” is________________________
Marinating food in a mixture of herbs and spices before cooking
Slow cooking food in a liquid over low heat
Grilling food directly over open flame
Rapidly cooking food in a small amount of fat over high heat
