Final Exam (Cumulative)

Question 1

mis en place

Answer 1

to put in place / everything in its place

Question 2

procedure for making stocks

Answer 2

start stock in cold water
simmer the stock gently 
skim the stock frequenty
straighten the stock carefully
cool the stock quickly
store the stock properly
degrease the stock

Question 3

mirepoix

Answer 3

50% onions
25% carrots
25% celery

Question 4

stocks vs broths

Answer 4

broths are made with meat instead of just bone

broths can be served as finished dishes(stocks are used to prepare other items)

Question 5

Yield of butter

Answer 5

75%

16oz -> 12oz

Question 6

Grading meats: beef

Answer 6

USDA grades meat into seven categories
prime
choice
select
standard
commercial
utilities
cutter
canner

Question 7

Dry heat cooking methods

Answer 7

broil
grill
roast
saute

Question 8

Moist heat cooking methods

Answer 8

simmer
boiling
poaching

Question 9

Combination cooking method

Answer 9

braze

stew

Question 10

Deep fry
pan fry
saute

Answer 10

all use fat

most fat to greatest: deep,pan,saute

Question 11

Thickening liquids

Answer 11

puree
roux
reduction
emulsification

Question 12

why add vinegar when poaching eggs

Answer 12

to help egg whites cling together

stabilizes egg white

Question 13

different ways to cook eggs

Answer 13

soft
medium
hard
poaching
pan fry
omelette
scrambled
boil
shirred
baking

Question 14

shirred eggs(baking)

Answer 14

prepared in individual ramekins

Question 15

scrambled eggs (saute)

Answer 15

whisked and sauted

Question 16

pan fried eggs

Answer 16

sunny side up, over easy, over medium, over hard

Question 17

sunny side up eggs

Answer 17

not turned during cooking
yokes remain visible
firm whites

Question 18

over eggs

Answer 18

egg is partially cooked on one side

flipped and cooked until other side is done

Question 19

over easy

Answer 19

yoke remains runny
3 mins one side
2 mins on other

Question 20

over medium

Answer 20

cooked slightly longer

until yoke is partially set

Question 21

over hard

Answer 21

yoke should be completely cooked

Question 22

in shell cooking(simmering)

Answer 22

the difference between soft boiled, and hard boiled eggs is time
soft cooked eggs: 4-6 mins
hard cooked:12-15 mins
run eggs underwater immediately after cooking

Question 23

IQF (individually quick frozen)

Answer 23

items are frozen separately and packaged
can pull out what you only need
ex: block of spinach vs spinach bag

Question 24

garneshing

Answer 24

garnishing gives color texture and flavor

Question 25

stewing

Answer 25

tougher meets are stewed so meats break down to become more tender and lovely

Question 26

what potatoes do you usually use

Answer 26

right side russet

Question 27

how to get the most nutritional value when cooking

Answer 27

start with minimally processed ingredients use minimal amounts of fat(choose healthful fats:olive oil, canola, avo, nut use minimal amounts of sugar and salt select cooking techniques that use flavor without using fat: roasting, grilling, baking, poaching, steaming, stewing, brazing

Question 28

mother sauces

Answer 28

``` bechamel(milk, plus roux) veloute( white stock plus roux) espagnol (brown stock plus roux) tomato sauce (tomato plus roux opt) hollandase (butter plus egg yoke) ```

Question 29

small bechamel sauces

Answer 29

``` cheese creame sauce morney nantua soubise(modern) ```

Question 30

small fish veloute sauces

Answer 30

bersee cardinal normandy

Question 31

small tomato sauces

Answer 31

Creole | milanaise

Question 32

small hollandase sauces

Answer 32

bearnaise choran foyat grimrod

Question 33

espagnol sauce is thickened with..

Answer 33

brown roux plus tomato puree

Question 34

soups and thickeners

Answer 34

CLEAR: broths & connsumes (no) THICK: cream (roux and or puree) & puree COLD: cooked ( roux, corn starch, puree, sour cream, yogurt) UNCOOKED: puree OTHER: bisques ( roux or rice & puree, chowders) roux BOILING: 212 F SIMMERING: 185 -205 F POACHING: 160-180 F

Question 35

Take something out of heating process and continues to cook...

Answer 35

carry over cooking

Question 36

whats a rub..

Answer 36

a mixture of fresh or dried herbs and spices ground together | can be used dried or mixed with oil, lemon juice, prepare mustard,or ground fresh garlic or ginger to make wet rub

Question 37

blanched

Answer 37

in boiling water for a brief time, removed and put into ice water(partially cooked)

Question 38

clarified butter

Answer 38

butter minus milk, solids, and water

Question 39

saying

Answer 39

even cutting makes for even cooking

Question 40

folding

Answer 40

very gently incorporating ingredients (wet with dry, a batter or cream)

Question 41

overmixing

Answer 41

tunneling | dent product

Question 42

cooking pasta

Answer 42

al dante (firm but tender)

Question 43

mousse recipe

Answer 43

melt chocolate plus butter in double boiler over low heat cool slightly then whisk egg yokes one at a time beat egg whites until soft peaks, add sugar, beat until stiff peaks whisk egg whites into chocolate mixture whip cream to soft peaks, allow to cool to 90-95 F fold in whip cream

Question 44

cooking fish

Answer 44

translucent flush becomes opaque flesh becomes firm flesh separates from bone easily flesh begins to flake ``` broiling and grilling baking frying steaming sauteing poaching ```

Question 45

cups and T and t

Answer 45

1 cup = 8 fl oz = 1/2 pint = 16 T | 1 gal = 128 fl oz = 4 qt

Question 46

gal, p, qt, c

Answer 46

1 pint = 2 cups(16 fl oz) 1 qt = 2 pints = 4 cups (32 fl oz) 1 gal = 4 qt = 8 pints = 16 cups (128 fl oz)