Culinary Final Exam

Properly chilled stocked should have a shelf life of __.

5 days

Which of the following has a strong flavor with citrus tones and is commonly used in salsas?

Cilantro

A good stock with good flavor will generally appear ___.

Clear

Soups are grouped into which of the following categories?

Clear, thick, and specialty

When using a starch to thicken liquid, the liquid must __.

Come to a full boil

The three main types of salads are simple, ____.

Composed and bound

Reducing a sauce ___.

Concentrates flavor and thickens the liquid

Which of the following is the best description of simmering food?

Cooking food in liquid just below the boiling point

To reduce the possibility of creating lumps when using a roux to make a sauce, add ___.

Cool roux to hot liquid

To choose the cooking method that is best for any vegetable, the chef must consider

Flavor, texture, color, and nutrition

In contrast to regular white milled rice, converted rice cooks up

Fluffier, less sticky, and more nutritious

Pickled vegetables that add acidity, crunch, and sometimes sweetness are examples of sandwich ____.

Garnishes

A cold soup made of puréed tomatoes, red peppers, garlic, and cucumber is

Gazpacho

Each of the following is an item to check when receiving potatoes in a commercial kitchen except

Sweet flavor

Which of the following is essential when making béarnaise sauce?

Tarragon

Which of the following is not used to season foods?

Rock salt

In general, when preparing stock, one pound of mirepoix is added for every ___pounds of bones.

10

In general, one pound (454 g) of bones will yield __ of finished stock.

2 cups (454 ml)

A club sandwich is a well-known example of

A closed sandwich

Curry powder is

A mixture of a dozen or more spices

To successfully thicken a sauce using an emulsion, it is important to ___ while stirring constantly.

Add the fat portion slowly to the water portion

Strategies for making cooking liquid more acidic include each of the following except

Adding baking soda to the pit while cooking

Which of the following best describes chapatti?

An unleavened flatbread made from finely miles whole-wheat flour and is cooked on a curved griddle.

Which of the following has a strong licorice flavor and is used in liquors and for baking?

Anise

Which sandwich attribute would a chef provide by lightly sprinkling the top layer of ingredients on an open-faced sandwich with finely minced ripe tomatoes and green pepper?

Appearance

Bases are limited in their use in sauce making because most bases ___.

Are too salty

Which of the following is not both a thickening agent and a coating?

Arrowroot

Traditionally, lettuces and other greens were always torn rather than cut because ___.

At one time carbon steel knives were common and caused the product to discolor

Potatoes should be stored

Away from light

Using baking soda to season water is not recommended because

Baking soda destroys the texture and nutrients of vegetables

Pearled versions of ___, one of the oldest grains eaten by humans, are used in soups and stems

Barley

Regardless of the ingredients, composed salads usually include which of the following parts?

Base, body, dressing, garnish

Which of the following may be used to prepare a puréed soup?

Blender or food processor Food mill or stick blender Strainer All of the above

While meat adds flavor to stock, bones primary add ___.

Body

To peel tomatoes by blanching, cut an X through the skin of the end opposite the core, remove the core, and plunge the tomatoes into

Boiling water for 30 seconds

A specialty soup made with beer and red cabbage is

Borscht

When meat is cooked to it's appropriate temperature, the connective tissues that make up the meat are ___.

Broken down

Overcooking foods is likely to cause sugars to ___.

Burn and taste bitter

In a commercial kitchen, lettuce and greens are washed ___.

By submersion

Many vegetables taste better after cooking because cooking removes bitter or unpleasant flavor compounds. This is especially true for which of the following?

Cabbage and onion families

Identify which type of sandwich matches the following preparation: A bite-sized round of bread is spread with rich butter and topped with a thin slice of cucumber and sprinkled with minced dill.

Canapés

When preparing a broth soup containing carrots, zucchini, and tomatoes, the __.

Carrots should be added first, the zucchini 20 minutes later, and tomatoes 5 minutes later

Which of the following sandwich types is likely to have pickled herring, smoked salmon, or strongly flavored salami as filling ingredients?

Danish sandwiches

Which of the following is characteristic of chervil?

Delicate, lacy leaves with a light flavor of licorice

When food is cooked to it's appropriate temperature, microorganisms are

Destroyed

Which of the following is often prepared as a hot vegetable in Italian cookery?

Escarole

Named after the French city of Dijon, this strong mustard is made from

Finely ground mustard seed, white wine, herbs, and spices

Which of the following is low in starch, has a nutty flavor, and can be roasted or used in salads?

Fingerling

Brown stock can be made from all bones except ___ bones.

Fish

Which of the following mixtures is used to make clearmeat?

Ground meat, vegetables, and egg white

Which of the following is true of romaine lettuce?

Hard crisp ribs that give it a distinctive crunch

Proper sanitation practices must be rigorously followed when preparing sandwiches because many fillings are ____

High-protein

Béarnaise, chantilly, choron, and maltaise sauces are made from which of the following mother sauces?

Hollandaise

Fresh herbs should be stored

In the refrigerator

Which of the following is a reason why professionals choose to blanch vegetables in preparation for the meal service?

It allows vegetables to be finished in a variety of ways

In general, the longer a mirepoix will cook, the ____ it can be

Larger

The product that is good in salads and works well for sandwiches and is often used as a liner for plates and platters is ___.

Leaf lettuce

À la carte sandwich stations should have a consistent ___ workflow.

Linear

Which of the following are examples of thick soups?

Lobster bisque, cream of mushroom, and corn chowder

Which of the following are examples of broth soups?

Minestrone soup, vegetable beef soup, and chicken noodle soup

Which sandwich attribute would a chef provide by carefully spreading the bread thinly with flavored mayonnaise and lightly drizzling the top of the sandwich ingredients with olive oil?

Moisture

When checking a refrigerated well used in sandwich production, take the temperature of the ingredients ____.

Near the top

Thick soups are

Not transparent and said to have a round mouthfeel

Wild rice is

Not true rice

Mace, which has intense spicy flavor, is the middle layer of the same seed that produces

Nutmeg

Which of the following is not true about vegetable stocks?

Only white stock can be made from vegetables

The process by which all or part of the hull, bran, and germ are removed from grains is called

Pearling

Which of the following is not true about anchovies

Possess a pungent, fruity, and salty flavor

Condiments include which of the following

Prepared sauces, relishes, and pickles

Chutney is

Preserved fruits and vegetables with acidic, sweet and spicy flavor

Mise en place is a French phrase that translates loosely as

Put in place

The process of clarifying stock involves ___.

Removing all impurities

Which vinegar is a traditional seasoning in Asian cuisine?

Rice vinegar

Identify which type of sandwich matches the following preparation: Soft white bread is flattened with a rolling pin. Ingredients are then rolled tightly in the flattened bread.

Rolled sandwich

Which of the following would be the best choice for boiled potatoes?

Round red

Which of the following would be the best choice for baked potatoes?

Russet Burbank

Sneeze guards are recommended and sometimes mandated by law for __ sandwich assembly.

Sandwich bar

Parcooked vegetables are typically reheated in boiling water and then finished by either

Sautéing, glazing, or gratiner

For chopped or julienned leeks, place the leeks in a container of cold water and agitate the water to loosen the dirt, let it sit for 10 to 15 minutes or so, then

Scoop the leaks off the top of the water with a spider

Which of the following is characteristic of white roux?

Should not darken during cooking

To peel garlic, place a clove on the cutting board, place the

Side of the chef knife on the clove and press firmly

When comparing traditionally packed greens to ready-to-eat greens, the ready-to-eat greens are ___.

Significantly higher cost but saves on prep time and waste

The best technique for cooking dried beans and lentils is

Simmering

Which of the following is a temporary emulsion?

Simple vinaigrette

All à la carte sandwich stations are designed with ___ in mind.

Speed

Moist-heat cooking methods for vegetables include

Stewing, steaming, and braising

Which of the following is characteristic of rosemary?

Stiff needles on a woody stem with a pine-like aroma

Dry-heat cooking methods for vegetables include

Stir-frying, deep frying, and grilling

Which of the following is not a sign that stock has spoiled?

Stock appears lightly thickened

Which of the following factors are used to determine a cooking method and time for vegetables?

The amount of cellulose in the vegetables

Which of the following describes the nutrients found in each part of a grain?

The bran layer is rich in fiber, the endosperm provides protein and starch, and the germ provides fat

Processing corn in a highly alkaline mineral lime (lye) solution causes

The endosperm to swell and the bran to release, which improves nutrient availability

The serving container for soup should be

The same temperature as the soup

Which of the following is a reason for wringing out parsley?

To increase shelf life

The thin Mexican flat breads made from wheat flour or cornmeal and often used to make wraps or rolled sanwiches are

Tortillas

To sauté vegetables, first reheat in boiling water, drain, place in sauteuse and

Toss over moderate heat with whole butter, salt, and pepper

To grow seed of bean sprouts, a high moisture and high temperature environment must be provided, which is ____.

Unfortunately, perfect for bacterial growth

Allemande sauce and suprême sauce are made from which of the following mother sauces?

Velouté

All hot sauces are basically made of the same ingredients, which are

Vinegar flavored with hot chile peppers and salt

To achieve a caramelized finished product, vegetables should be cooked in the oven

Without moisture and uncovered