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
