Test 5

Question 1

Examples of Herbs?

Answer 1

Basil, Chives, Cilantro, Dill, Lemon Grass, Mint, Parsley

Question 2

Examples of Spices?

Answer 2

All Spice, Anise, Capers, Annatto Seeds, Cayenne, Cloves, Ginger

Question 3

What are different cuts for fish?

Answer 3

Question 4

What are the different parts of fish?

Answer 4

Question 5

What are the differnet bivalves?

Answer 5

Abalone, Clams, Mussels, Oyster, Scallops

Question 6

What are types of Smoking?

Answer 6

Hot and Cold smoking

Question 7

What is Brining?

Answer 7

A brine is a salty marinade. Example: Corned Beef and Ham.

Question 8

What’s in Chinese 5 Spices?

Answer 8

Szechuan Pepper, Star Anise, Cloves, Cinnamon, Fennel Seeds

Question 9

What is Cold Smoking?

Answer 9

the process of exposing foods to smoke at temperature 0 - 25 C

(32 -80F). Examples: Bacon and Ham

Question 10

What’s in Curry Powder?

Answer 10

Pepper, Cinnamon, Clove, Coriander, Cumin, Ginger, Tumeric

Question 11

What is Forcemeat Ingredient?

Answer 11

Meat, Fats, Binders, Seasoning, Garnishes

Question 12

What is Forcemeat?

Answer 12

Ground Uncooked Meat, Fish or Poultry emulsified with fat.

Question 13

What is Hot smoking?

Answer 13

The process of exposing foods to smoke at temperatures of 55 - 80C (130 - 180F). Example: BBQ

Question 14

What is Panada?

Answer 14

A Starch-based product added to a forcemeat to bind and create a smoother texture

Question 15

What is Salt - Curing?

Answer 15

The Process of surrounding a food with salt or a mixture of salt, sugar, nitrite-based curing salt, herbs and spices. - Ex: Gravlax

Question 16

What’s in Fines Herbs?

Answer 16

Parsley, Tarragon, Chives, Chervil

Question 17

What’s in Herbes De Provence?

Answer 17

Thyme, Rosemary, Bayleaf, Basil, Fennel, Savory, Lavender

Question 18

What’s in Jerk Seasoning?

Answer 18

Thyme, All Spices, Cinnamon, Clove, Ginger, Garlic, Onion Powder

Question 19

What’s in Pickling Spices?

Answer 19

Peppercorns, Red Chiles, Bay, Dill, Ginger, Mustard Seeds

Question 20

Where is halibut Found?

Answer 20

Not only in Pacific Ocean - Anywhere

Question 21

What is Terrine?

Answer 21

A Forcemeat baked in the oven in a terrine mould immersed in a water bath.

Question 22

What is Pate?

Answer 22

A forcemeat baked in a crust.

Question 23

What is Galantines?

Answer 23

Forcemeats wrapped in the skin of the dominant meat, fish or poultry, and poached.