Chapters One through Eight and Seventeen

To sweat means to cook ______. : _____ A. slowly B. without browning C. in a small amount of fat D. all of the answers listed

D. all of the answers listed

True or False? The technique used to make meat glace from stock is called viande.

False

True or False? The term that defines a basic sauce utilized to produce other sauces is compound sauce.

False

True or False? When food is sautéed, or seared, it is important to add the food to a cold pan, and overcrowd the pan to sear foods quickly.

False

The standard proportions of ingredients in mirepoix are A. 50% onions, 25% celery, and 25% carrots B. 25% onions, 50% celery, and 25% carrots C. 25% onions, 25% celery, and 50% carrots D. Both a and b

A. 50% onions, 25% celery, and 25% carrots

Which set of words completes the following sentence correctly? ______ bones should be simmered for approximately______. A. Chicken, 2 to 4 hours B. Fish, 6 to 8 hours C. Beef and veal, 30 to 45 minutes D. None of the answers listed

A. Chicken, 2 to 4 hours

________ service occurs when customers eat at different times, while________ service occurs when all customers eat as the same time? A. Extended meal : Set meal B. Banquet : Restaurant C. Set meal : Extended meal D. Tasting meal : Wedding meal

A. Extended meal : Set meal

Which of the following terms define a clear liquid flavored by soluble substances extracted from meat, poultry, fish, and their bones, and from vegetables and seasonings? A. Stocks B. Court Bouillon C. Essence D. All of the above

A. Stocks

The purpose of deglazing a pan is to A. dissolve particles of cooked food remaining on the bottom of the pan B. give an attractive shine to the product that has been cooked in the pan C. remove the glace that remains in the pan before it begins to loss its flavor D. sanitize it so that it can be used to make another sauce without having to wash it

A. dissolve particles of cooked food remaining on the bottom of the pan

Gelatinization: _____ A. the process by which starch granules absorb water and swell in size B. to swirl a liquid in a cooking pan to dissolve particles of food remaining on the bottom C. the browning of sugars due to heat D. none of the answers listed

A. the process by which starch granules absorb water and swell in size

________ is purified butter fat made by melting raw butter and removing the water and milk solids. A. Fortified Butter B. Clarified Butter C. Reduction D. Au jus de Beurre

B. Clarified Butter

The French term for pre-preparation, meaning to put in place, is A. Recipe B. Mise en Place C. Maitre D'hotel D. Both a and b

B. Mise en Place

A base A. is produced in a kitchen B. can be better than a poorly made stock C. will produce a high quality product if it contains a high proportion of salt D. cannot be improved with the addition of mirepoix, a sachet, bones, or meat trimmings

B. can be better than a poorly made stock

Which of the following is not one of the three main categories of ingredients of a sauce? A. liquid B. mirepoix C. thickening agent D. additional seasonings and flavorings

B. mirepoix

The definition of a stock contains all of the following components except A. cold water B. salt C. flavored by soluble substances D. clear and thin

B. salt

What is Cardinal sauce? (List the mother sauce and ingredients added to make this compound sauce)

Bechamel, Fish Fumet, Truffles, finished with Heavy Cream and Very Red Lobster Butter

List all Mother Sauces. Include basic components to define each sauce. (ex. color of the roux, color of the stock, type of butter, etc.)

Bechamel- White Roux, Milk, Nutmeg, S&P (White or Black Pepper) Veloute- Blond Roux, White Stock, S&P Hollandaise- Clarified Butter, Egg Yolks, Lemon Juice -or- White Wine Reduction, Cayenne Pepper -or- Tobasco Sauce, S&P Espagnol- Brown Roux, Brown Stock, Mirepoix-Tomato Product-and Red Wine (Pensage), S&P Tomato Sauce- Tomatoes/ Tomato Product,Optional Herbs, Mirepoix, Bell Pepper, and Wine (Red to White)

Which of the follow terms best define a combination of fresh herbs, and sometimes vegetables, tied together and is used for flavoring? A. Sachet d'espice B. Cornstarch Slurry C. Bouquet Garni D. Onion pique

C. Bouquet Garni

A ________ is a mixture of ingredients including oil, acid, and flavoring ingredients and does not include salt. A. Brine B. Basting C. Marinade D. Dry rub

C. Marinade

Which of the following is a name of a medium sized stock pot that is wide and shallow in design? A. Sauteuse B. Bain Marie C. Rondeau D. none of the above

C. Rondeau

If a stock is flavored with meat instead of bones, it is known as A. soup B. sauce C. broth D. double stock

C. broth

Only one of the following combinations is correct. Which one is it? A. entremetier—sauces B. grillardin—vegetables C. garde manger—cold foods D. poissonier—pastries

C. garde manger—cold foods

The portion of the metal knife blade that is inside the handle is called: ________ A. the knife's bolster B. the knife's edge C. the knife's tang D. the knife's blade

C. the knife's tang

Define the following classical cuts. (Caree, Parmentier, Macedoine, Brunoise, Frite, Batonnet, Julienne). Be sure to include the dimension and measurement for each classical cut in your answer.

Caree: 3/4 X 3/4 X 3/4 inch dice Parmentier: 1/2 X 1/2 X 1/2 inch dice Macedoine: 1/4 X 1/4 X 1/4 inch dice Brunoise: 1/8 X 1/8 X 1/8 inch dice Frite: 1/2 X 1/2 x 3 inch strip cut Batonnet: 1/4 X 1/4 X 3 inch strip cut Julienne: 1/8 X 1/8 X 1 1/2-2 inch strip cut

Stock production has lost much of its importance in modern kitchens because A. more food today is served without sauces B. the reliance on portion-cut meat has made bones a rarity in many modern kitchens C. stock preparation requires extra labor, which most modern restaurants are unable to provide D. All of the answers listed

D. All of the answers listed

The three ways in which heat is conducted are: _____ A. Convection, Electromagnetic, Ambient B. Radiation, Hydropower, Convection C. all of the answers listed D. Conduction, Convection, Radiation

D. Conduction, Convection, Radiation

Which of the following is the correct process for standard breading procedure? A. Dredge dry food item in breadcrumb, egg wash, flour B. Dredge dry food item in water, bread crumb, egg wash C. Dredge wet food item in egg wash, flour, water D. Dredge wet food item in flour, egg wash, breadcrumb

D. Dredge wet food item in flour, egg wash, breadcrumb

The reaction, caused by heat that results in browning of the surface meat is called______? : _____ A. Roasting B. deglaze the pan C. Caramelization D. Maillard Reaction E. c and d

D. Maillard Reaction

Stock made with bones that have already been used once in stock-making is called A. Fortification B. Compound Stock C. Beurre Manie D. Remouillage

D. Remouillage

When planning for producing a menu item, which of the following factors should be considered? A. What are the steps in producing a menu item B. How long does it take to execute each step C. Which of these steps can be prepared in advance without diminishing quality D. all of the above

D. all of the above

Which of the following statements regarding proper cooling of food is correct? A. The one stage method requires hot food to be cooled to 41F or below within 4 hours. B. The two stage method requires hot food to be cooled to 70F or below within 2 hours, and then 41F or below within and additional 4 hours. C. The goal in properly cooling hot foods is to not allow cooked foods to spend too much time in the Food Danger Zone. D. all of the above

D. all of the above

A cook's judgment is based on his or her______. : _____ A. experience B. knowledge of basic cooking principles C. understanding of the raw materials available D. all of the answers listed

D. all of the answers listed

Espagnol or brown sauce is A. given flavor and richness with mirepoix B. more complicated to make than béchamel or veloute sauce C. the starting point for the hearty, flavorful sauces that accompany red meat D. all of the answers listed

D. all of the answers listed

Veloute sauce can be made with________ stock. A. fish B. chicken C. white veal D. all of the answers listed

D. all of the answers listed

Bacteria: ___________________________________________ A. multiply by splitting in thirds B. can double in number every 15 to 30 seconds C. can multiply to several million in less than 5 minutes D. none of the above

D. none of the above

Which of the following color roux is paired correctly with its roux thickened mother sauce? A. brown roux—béchamel B. blond roux—espagnol C. white roux—veloute D. none of the answers listed

D. none of the answers listed

The most likely reason why béchamel sauce can become discolored is because __________________________________________. A. the use of clarified butter B. made his roux in a teflon pan C. used an anodized aluminum pan D. prepared it with a metal whip in an aluminum pan

D. prepared it with a metal whip in an aluminum pan

_____________________________ is a sword-shaped tool used to true the edges of knives. A. wet stone B. mandolin C. knife sharpener D. steel

D. steel

When Chef Claudia makes a fish stock, she uses all of the following except A. wine B. bones C. white mirepoix D. tomato product

D. tomato product

Cooked foods do not carry disease-causing bacteria because bacteria have been killed by the high cooking temperatures. True? or False?

False

FAT TOM is an acronym used to identify the conditions that can affect the growth of bacteria; which include food, acid, moisture, time, temperature, pepper. True? or False?

False

Nouvelle cuisine is the French name for the type of classical cooking developed by Escoffier. True? or False?

False

The Chef de partie's time is mostly spent on the supervision of kitchen production. True? or False?

False

The kind and thickness of the metal from which a pan is made are factors that do not affect a pan's ability to cook evenly. True? or False?

False

The saucier chef supervises production in the kitchen. True? or False?

False

True or False? A mixture of raw starch and cold liquid is called a white wash.

False

True or False? A stock that has been reduced until it coats the back of the spoon is called nappe.

False

True or False? After sharpening a knife with a steel, you should finish off the job with a few strokes on the stone to true the edge.

False

True or False? As proteins are heated, the coils gradually unwind, at which point the protein is said to be coagulated.

False

True or False? Beurre manie is a mixture of raw butter and various flavoring ingredients.

False

True or False? Bones of fat fish, such as mackerel, salmon, and tuna, should be utilized in fish stock production.

False

True or False? In stock making, bones of older animals tend to yield a higher proportion of gelatin than younger animals.

False

True or False? The aromatic ingredients most frequently used in stock making include parsley (stems), peppercorns, thyme, bay leaf, and shallots.

False

True or False? The microwave can succeed in heating food based material that contain no moisture content.

False

True or False? When foods are cooked to order, the cooks don't need to begin work, or prepare ahead of time, until the first orders arrive.

False

True or False? When making stock, it is necessary to allow it rapidly boil as long as you have skimmed it carefully.

False

What is the term for stocks that are reduced by 50%, and by 80-90%? What are the names of glace made from brown stock, chicken stock, and fish stock?

Fumet Glace Glace de viande; Glace de volaille; Glace de Poisson

What is the name for Japanese stock and its ingredients?

Ichiban Dashi Cold Water, Kombu (Seaweed), Kastuobushi (Bonito Flakes)

What does avant garde mean in relationship to cuisine?

It is a current food movement amongst chefs in the food industry where previously learned food science from the molecular gastronomy movement is better applied and blended with traditional techniques of the past. This allow chefs to create a different experience of classical dishes, presented ways to captivate visual and taste experiences.

_____________ is the most widely used metal for pots and pans used in restaurants. A. Aluminum B. Stainless Steel C. Copper D. all of the above

A. Aluminum

Broiling utilized radiant heat from a source above while ______ utilized radiant heat from a source below? : _____ A. Grilling B. Deep Frying C. Rotisserie D. Sous Vide

A. Grilling

The temperature range for the Food Danger Zone is _________________________________ A. between 41F and 135F B. a factor that affects growth of only anaerobic bacteria C. the range of temperature in which bacterial growth is the slowest D. all of the above

A. between 41F and 135F

Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid? : _____ A. boil—simmer—poach B. simmer—poach—boil C. poach—boil--simmer D. none of the answers listed

A. boil—simmer—poach

To reduce a sauce au sec means to reduce it until it is A. dry or nearly dry B. only half its former volume C. only three-fourths of its former volume D. clearly more flavorful than before it was reduced

A. dry or nearly dry

Which of the follow is not classified as a Potentially Hazardous Food? A. flavored vinegar B. a garlic and oil mixture C. cooked pasta D. whole shell eggs

A. flavored vinegar

Out of all nine cooking methods, the dry cooking methods include: _____ A. sautéing, stewing, roasting, poaching B. sautéing, deep frying, grilling, roasting C. deep frying, steaming, broiling, braising D. all of the answers listed

B. sautéing, deep frying, grilling, roasting

A cooked mixture of equal parts butter and flour, by weight, that is used to thicken liquids is A. Liason B. Mirepoix C. Au Sec D. Roux

D. Roux

An executive chef must have _________________________ knowledge and skills. A. supervisory B. management C. food production D. all of the above

D. all of the above

Changes in the food industry during the 20th century have been due to: ________________________________________________________ A. the development of new equipment B. increased sanitary and nutritional awareness C. the development and availability of new food products D. all of the above

D. all of the above

Modern food service began: ______________ A. around the time of the French Revolution B. because many chefs found themselves without jobs C. when chefs began opening restaurants in and around Paris, France to support themselves D. all of the above

D. all of the above

If a sauce is finished by the process called "monter au beurre," it means that ________ has been added to it. A. roux B. heavy cream C. an egg-cream liason D. cold butter

D. cold butter

A basic difference between a conventional oven and a convection oven is that a convection oven _______________________________________________________. A. cooks more slowly B. must be set at a higher temperature C. simply heats the air in an enclosed space D. distributes heat more rapidly throughout its interior

D. distributes heat more rapidly throughout its interior

A sauce should do all of the following except: A. work like a seasoning B. accent the flavor of food C. enhance the flavor of food D. dominate the food it accompanies

D. dominate the food it accompanies

Most food-borne diseases are caused by bacteria spread by _______________________. A. insects B. rodents C. equipment D. food workers

D. food workers

Which of the following is not a guideline for deep-frying? : _____ A. don't overload the baskets B. fry as close to service as possible C. most foods are fried 350F to 375F D. fry both strong and mild flavored items in the same fat

D. fry both strong and mild flavored items in the same fat

Chef Janice stirs her sauce while it is cooking so that is does not burn on the bottom of the saucepan. This is an example of ______ convection transfer of heat. : _____ A. natural B. thermal C. conductive D. mechanical

D. mechanical

True or False? When protein coils unwind, they become attracted to each other and form bonds, at which point the protein is said to be denatured.

False

True or False? Nappe is a term to describe the consistency of a sauce, in reference to the appropriate thickness, which should coat the back of the spoon.

True

True or False? Portioning is a specified measurement of food items to ensure that the correct amount of an item is served.

True

Hot food handling equipment, such as steam tables, bain maries, or overhead infrared lamps, continue to cook food as it is being held for service. True? or False?

True

Hotel pans are apparatuses that can be used to cook foods, and hold food products hot or cold for short term storage. True? or False?

True

Other professional food service opportunities include hospitality management of large food service operations, product sales representative, restaurant design and consulting, food writing, future culinary arts instructors, and product research and development. True? or False?

True

True or False? A stock reduced to 50% of its original volume is called fumet.

True

True or False? A substance extracted from connective tissue during stock making, which gives body to stock and which causes good stock to thicken or solidify when chilled, is called gelatin.

True

True or False? Barbequing is a roasting or grilling technique that requires a wood fire.

True

True or False? Braising and stewing are properly executed by utilizing a combination of dry heat and moist heat methods.

True

True or False? Chutneys are sauces, or condiments, composed of cooked fruit or vegetables and are generally sweet, spicy, and tangy.

True

True or False? Conduction occurs when heat is transferred directly from one item to something touching it, and also from one part of an item to an adjacent part of the same item.

True

True or False? Cream, egg yolks, or a mixture of these ingredients, used as a final thickener to enrich a sauce or soup is called liaison.

True

True or False? En papillote is a term used for foods wrapped in paper for cooking.

True

True or False? Fortified butter is the combination of equal parts, by weight, melted butter and oil.

True

True or False? In its simplest form, fond lié is a brown stock thickened lightly with cornstarch.

True

True or False? With experience, a chef should be able to identify many herbs and spices by aroma, taste, and appearance without looking at the label.

True

List all six major moist heat and combination cooking methods. Define all of the listed methods.

Poaching- to cook a food item submerged, or partially submerged and covered, in cooking liquid at approx. 160F-180F. Cooking liquid should actually not be bubbling for very gentle cooking. Simmering- to cook a food item submerged in cooking liquid at approx. 185F-205F. Cooking liquid should be gently bubbling. Boiling- to cook a food item submerged in cooking liquid at approx. 212F. Cooking liquid should be rapidly bubbling and greatly agitated. Steaming- to cook a food item directly exposed to steam. Braising- a combination cooking method where a food item is partially submerged in cooking liquid after preliminary browning. Food items are usually larger, whole piece(s) and cooking liquid covers 1/2 to 2/3 of the food item. Stewing- a combination cooking method where a food items is completely submerged in cooking liquid after preliminary browning. Food items are usually smaller/ bite size pieces, browned in batches, and submerged in cooking liquid.

List all four major dry heat cooking methods. Define all of the listed methods.

Sauteing- to cook quickly in a saute pan with a small amount of oil. Saute pan is heated before the addition of oil and then the addition of food item. Baking/Roasting- to cook in an environment surrounding the food item in hot, dry air. Baking- food item directly on cooking apparatus. Roasting- food item elevated for better circulation of hot, dry air around food item Grilling- to cook with radiant heat from below /Broiling- to cook with radiant heat from above Deep Frying- to cook food item submerged in hot fat

What is a major similarity between hollandaise and beurre blanc? How are the sauces different? [hint: think about the preparation of each sauce]

Similarities: Both sauces are emulsion based sauces Difference: Hollandaise; contains eggs, butter is melted and then added to the sauce Beurre Blance;contains a wine (sometimes vinegar) reduction, cold butter is added to the sauce and allowed to slowly melt to create an emulsion

What are the five guidelines to observe when honing /truing a knife?

Steel the blade at a 20 degree angle Alternate steeling the blade on both sides per stroke Make light strokes of the blade across the steel Use no more than 5 to 6 strokes per side of the blade Steel the blade often to maintain straight and sharp edge longer

What is a type of batter native to Portugal and utilized today in Japanese cuisine?

Tempura Batter

A kitchen skimmer, or spider, is used in safe remove of food products from a hot liquid based environments. True? or False?

True

What is the difference between white stock and brown stock? List the ingredients and cooking processes that differ in the preparation of each type of stock.

White Stock: Bones, Mirepoix, Aromatics, Cold Water Method: all ingredients place into a pot and simply simmered for a length of time dependent upon the type of bone(s) utilized Brown Stock: Bones, Mirepoix, Aromatics, Cold Water, Tomato Product, Red Wine Method: Rub bones with tomato paste and roast. Mirepoix can also be roasted. Deglaze the pan with red wine to release the fond. Place all ingredients into a pot and simmer for a length of time dependent upon the type of bone(s) utilized.