Culinary Theory Skills Final Exam Review
medium dice
1/2 x 1/2 x 1/2
battonet
1/4 x 1/4 x 2
brunoise
1/8 x 1/8 x 1/8
julienne
1/8 x 1/8 x 2
how many quarts in three and a half gallons
14
how many pints in two gallons
16
poaching temperature for fish
160-180
how many cups in two and a half quarts
20
how many ounces in two pints
32
how many teaspoons in six ounces
36
how many ounces in one and a half quarts
48
beef brisket has a coarser texture than beef tenderloin because
amount of collagen
why will a well made consomme solidify when chilled
amount of gelatin
list the ingredients and methods for the preparation of brown stock
bones, mirepoix, and water. roast the bones, brown the mirepoix, simmer together in a pot for 8 hours
name three national soups
borscht, minestrone, and gumbo
what are the base and thickener for espagnol sauce
brown stock and brown roux
what are the base and thickener for hollandaise sauce
butter and egg yolks
name the ingredients of gazpacho
celery, green peppers, cucumbers
poussin
chicken under 1 pound
primals along the beef backbone from the front to the rear
chuck, prime rib, short loin, sirloin
garde manger
cold foods like salad and dressing, pates, cold hors d'oeuvres, and buffet items
a raft is part of the production of
consomme
what is the difference between consomme and broth
consomme has been clarified
name two ways sauces can be thickened in addition to beurre manie and roux
continue cooking and
dissolving particles of cooked food remaining on the bottom of the pan
deglazing
sous chef
directly in charge of production and works as the assistant to the executive chef
compared with chickens and turkeys, _______ have a thicker layer of fat under their skin and a lower yield
ducks
anadromous fish
fish that live in salt water and spawn in fresh water
a fish is done but not overcooked it is is
flakey but does not fall apart
youngest to oldest types of chicken
fryer
ingredients in clearmeat
ground meat, egg whites, mirepoix
explain how to sharpen a knife
hold at 20` angle, make light even strokes, the same on each side
larding
injecting fat down into the meat
name two lean fish and two fat fish
lean - flounder and sole. fat - salmon and tuna
a primary difference between light meat and dark meat is poultry is that
light meat has less fat and connective tissue and dark meat has more fat and connective tissue
chicken fricassee
mature class of chicken
green meat
meat that has not been aged
factors that contribute to how the kitchen is organized
menu, type of establishment, size of operation, physical facilities
what are the base and thickener for bechamel sauce
milk and white roux
what causes a cream soup to taste starchy
not cooking the roux all the way
concasse
peeled, deseeded, and small diced
squab
pigeon with tender flesh
fresh indicators for fish
pink or red gills, if touched the skin springs back, clear eyes
entremetier
prepares vegetables, soups, starches, and eggs
explain mise en place
preparing all ingredients and supplies needed
sautee the ______________ side first
presentation
the most popular grade of meat used in restaurants
prime
beef grades highest to lowest
prime, choice, select, standard, commercial, utility, cutter, canner
myoglobin
protein that stores oxygen for muscles to use during periods of great activity
poultry grading factors
quality designation
liquid plus a thickening agent equals a
roux
flounder, sole, halibut, and turbot are all __________ fish
saltwater
Which cooks handle meats on their station?
saute, sauce,
the first step in braising poultry is
searing
the major difference between simmering and poaching is the
temperature
bisque
thickened soup made from shellfish and almost always finished with cream
au sec
to cook until nearly dry
what are the base and thickener for tomato sauce
tomatoes and roux
browning meat at a high temperature before roasting may be done to
toughen and shrink proteins
tournant
vegetable cut into a neat seven-sided oval shape
cryovac is related to _____ aging
wet
what are the base and thickener for veloute sauce
white stock and blonde roux
