All Previous Quiz Questions and Answers

Proper mise en place requires

Careful Planning, A good sense of timing, Attention to multiple tasks

Soubise is a small sauce of ____.

Bechamel

The most important rules for knife safety are;

1. Never catch a falling knife 2. Walk with the knife point down, close to your leg 3. Never leave a knife in a full dish sink

The classic medium dice is

1/2 inch by 1/2 inch by 1/2 inch

The proper angle to hold your knife for knife sharpening is:

20 Degrees

White Mirepoix Mix

25% Leeks 25% Onion 35% Mushrooms 15% Parsley

If 4lbs of butter is clarified whats the yeild?

3Lbs

Standard Mirepoix Mix:

40% Celery 25% Carrots 20% Onion 15% Parsley

The vinegar aged in wooden barrels, sometimes up to 50 years is:

Balsamic Vinegar

The herb universally found in bouquet garni and court bouillon is:

Bay Leafs

A flavoring agent made from tying peppercorns, bay leaves, parsley stems and thyme into a cheesecloth is called:

Bouquet Garni

The smoke point is the temperature at which an oil will:

Break Down

________ is what is being saved when making clarified butter.

Butterfat

What is the correct order for breading a chicken breast?

Dredge in flour, dip in egg, coat in bread crumbs

The procedure of battering is

Dry food, dredge in flour, dip in batter, place in hot fat

The first cold-pressing of olives free of any chemical or heat processing no more than 1% oleic acid is:

Extra Virgin Olive Oil

A brunoise is the smallest classical cut.

False

A gaufrette can be made with a mandoline or a chef's knife

False

A whetstone is used to hone or straighten a knife edge immediately after use.

False

All peppercorns come from the vine plant, piper nigrum.

False

Allspice is a blend of spices, not a single berry.

False

Beer is not generally used to flavor foods during the cooking process.

False

Before a carrot can be cut into a medium dice, it must first be cut into sticks.

False

Clarified butter cannot be frozen.

False

Commercial stock bases are as good or better than in-house prepared stock.

False

Cornstarch-thickened sauces are more stable than those thickened with roux.

False

Curry powder is made from ground curry leaves.

False

Everyone's taste receptors work in the same way and we all can taste foods to the same degree.

False

Fortified wines have a lower alcohol content than still wines.

False

If stored in a cool, dry place, dried herbs and spices can be kept indefinitely.

False

Mild-flavored marinades are well-suited to any kind of meat or game.

False

Mise en place is a standardized preparation and set up plan that every food service operation universally uses.

False

The addition of cream to beurre blanc or beurre rouge helps to stabalize the finished sauce.

False

The general principle to follow when making vegetable stock is to use strongly flavored vegetables such as asparagus, broccoli and cabbage.

False

Veal bones have less collagen than beef bones.

False

When making fresh bread crumbs it is best to use very fresh bread

False

The standard breading procedure requires using only one hand.

False (Ya got a wet and a dry hand)

A broken hollandaise should be thrown out.

False, it can be repaired (usually)

Caramelizing mirepoix involves cooking the vegetables in oil until they are just cooked through.

False, thats sweating them

Fine herbs include all of the following:

Fine herbs include all of the following:

The term mincing is often used interchangeably with

Finely Chop

The fermented condiment used extensively in southeast Asian cuisine is:

Fish Sauce

Describe what the term Mise en Place means.

For everything to be in place. Before cooking you should have your uniform on and buttoned up, your station and all your utensils/tools should be set out and you should have your ingredients ready to go.

Ghee is a form of clarified butter that:

Has a nutty caramel flavor, is a staple in Indian cuisine, has a fat with a high smoke point

Why is mise en place important in the professional kitchen?

In the commercial kitchen improving efficiency is key. If you're wasting time scrambling around for your ingredients or cutting things separately when it would be faster to combine them you're essentially wasting money and slowing down the flow of the kitchen.

A parisienne is useful for

Melon, Squash, and Carrot

Garlic is most often

Minced

The spices fennel, anise and star anise all have the flavor of:

Licorice

Shocking food items:

Quickly chills food in ice water to prevent further cooking

#41

Quiz 2

Steeping is the process of

Soaking dry ingredients in liquid

The key ingredient in Worcestershire sauce is:

Tamarind

In the U.S. wine is generally named for the:

The name of the grape that the wine is made of

A dull knife is more dangerous than a sharp one

True

A fish fumet is a very flavorful fish stock that contains white wine or another acidic ingredient

True

A julienne of potatoes is also called an allumette when potatoes are used.

True

Chervil is a delicate herb that cannot withstand long cooking.

True

Even cooking and attractive appearance are two key reasons for learning how to cut uniformly

True

For sanitation reasons, sauces in the hollandaise family should never be held more than 1.5 hours.

True

In the pre-Renaissance-era of France and Italy, bread was a common sauce thickener.

True

Infusing vinegars with herbs, spices and fruit has been popular for centuries.

True

Nutmeg and mace come from the same fruit.

True

Roux can be prepared in advance and then added to simmering stock when needed.

True

Salmon bones are a poor choice for making fish stock.

True

Spices should be toasted in a dry saute pan

True

Still wine needs to go through a second fermentation to become a sparkling wine.

True

Stocks can be frozen for several months

True

To get a more assertive flavor from a rub or paste, leave it on the food longer.

True

What is sold in the U.S. as cinnamon is actually a stronger spice called cassia.

True

When sharpening a knife with a triple-faced stone, always progress from the coarsest to the finest surface

True

Supreme is a small sauce of ______.

Veloute

Herbs and spices ground and mixed with oil is a

Wet Rub

A chiffonade is

finely sliced leafy vegetables

A paysanne is often used for

garnishing soup

Course chopping is

identical to that used for slicing, but without the emphasis on uniformity

Spice blends are very convient to use, but are often avoided by chefs because

they often contain a large amount of salt

An oblique cut is

two-angle vegetable cuts