Exam Questions

Question 1

Which moist heat cooking method completely submerges food in a liquid that is at a constant moderate temperature ?

Answer 1

Simmering

Question 2

Which moist heat cooking method involves partially cooking food in a liquid or with steam ?

Answer 2

Blanching

Question 3

A braised dish usually made with red meat (often beef), vegetables, red wine, and seasoning is called…

Answer 3

Daube

Question 4

A white stew traditionally made with veal, chicken, or lamb, garnished with mushrooms and pearl onions and served in a white sauce is referred to as…

Answer 4

Blanquette

Question 5

Which stew is usually prepared from mutton or lamb, with a garnish of root vegetables, onions, and peas ?

Answer 5

Navarin

Question 6

Which type of vegetarian consumes all the vegan items plus dairy products ?

Answer 6

Lacto-vegetarian

Question 7

How many teaspoons equal 2300 milligrams of sodium ?

Answer 7

1

Question 8

According to the CDC, what percentage of adult Americans aged 20 years and older are either overweight or obese?

Answer 8

65%

Question 9

A person who consumes no meat, fish, or poultry products

Answer 9

Lacto ovo vegetarian

Question 10

A cooking method in which food is cooked for a long time, sometimes well over 24 hours, in an airtight plastic bag placed in hot water

Answer 10

Sous vide

Question 11

Combines dry and wet ingredients blended together with a binder.

Answer 11

Batter

Question 12

A liaison is a thickener made from a mixture of

Answer 12

Cream and egg yolks

Question 13

Sacket d’ épices and bouquet garni are known as

Answer 13

Aromatics

Question 14

Which liquid is most often used in making stock ?

Answer 14

Water

Question 15

Which thickener is most often used in basic cream soup ?

Answer 15

Roux

Question 16

The wringing method is used to

Answer 16

Strain a sauce

Question 17

Which grand sauce is made from veal, chicken or fish stock and a white or blond roux ?

Answer 17

Velouté

Question 18

The two main ingredients of béchamel are

Answer 18

Milk and white roux

Question 19

Correct mixture of mirepoix

Answer 19

50 % onion, 25% celery, 25% carrot

Question 20

Brown stock and brown roux are used to make which grand sauce ?

Answer 20

Espagnole

Question 21

Which sauce is the base for béarnaise ?

Answer 21

Hollandaise

Question 22

Which stock is made by simmering poultry, beef, veal, or game bones that have been browned first ?

Answer 22

Brown

Question 23

A French word that refers to the mixture of coarsley chopped onions, carrots, and celery that provides a flavor base for stock is

Answer 23

Mirepoix

Question 24

A bundle of fresh herbs

Answer 24

Bouquet garni

Question 25

A highly flavored stock made with fish bones

Answer 25

Fumet

Question 26

A reduced stock with jelly-like consistence, made from brown stock, chicken stock, or fish stock, is a

Answer 26

Glace

Question 27

The process of eliminating bones or impurities that can cause cloudiness in a stock is called

Answer 27

Blanching

Question 28

What causes bone and mirepoix to release flavor more quickly when liquid is added ?

Answer 28

Sweating

Question 29

Frozen stock can be held for

Answer 29

3 months

Question 30

Process of removing fat that has cooled and hardened from the surface of the stock s called

Answer 30

Degreasing

Question 31

A liquid or semisolid product that adds flavor, moisture, and visual appeal to another dish is a

Answer 31

Sauce

Question 32

Which grand sauce is made from milk and white roux?

Answer 32

Béchamel

Question 33

A rich brown sauce traditionally made by combining equal parts of Espagnole and veal stock is called

Answer 33

Demi glaze

Question 34

Creole is a derivative sauce of

Answer 34

Tomato sauce

Question 35

Made of equal parts cooked flour and fat

Answer 35

Roux

Question 36

Equal parts flour and soft whole butter is

Answer 36

Buerre manié

Question 37

A mixture of egg yolks and heavy cream used to finish some sauces

Answer 37

Liaison

Question 38

Mixture of fresh herbs, spices, fruits, and vegetables is called

Answer 38

Salsa

Question 39

Made from the juices of cooked meat and brown stock

Answer 39

Jus-lie

Question 40

A pierces metal, cone shaped strainer

Answer 40

China cap

Question 41

Béchamel is a

Answer 41

Grand sauce

Question 42

A stock should be cooled in what temperature ?

Answer 42

35 Degrees f

Question 43

What type of burner cooks food on a thick slate of cast iron and provides consistent and even heat ?

Answer 43

Flat top

Question 44

Oven that has a fan that circulates hot air around food as it cooks

Answer 44

Convection

Question 45

A Bain Marie is used to

Answer 45

Keep foods warm

Question 46

Bark, roots, seeds, buds or berries of an aromatic plant are called

Answer 46

Spices

Question 47

Bread baker is also called the

Answer 47

Boulanger

Question 48

Which dry heat cooking method cooks a food item on a hot flat surface or in a relatively dry heavy bottomed frying pan or cast iron skillet ?

Answer 48

Griddling