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Culinary Specialist E5 - Exam with 100% correct answers 2024/2025 LATEST UPDATE 100% VERIFIED
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Culinary Specialist E5 - Exam with 100% correct answers 2024/2025 LATEST UPDATE 100% VERIFIED
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Culinary Specialist E5A glossy coat given in foods, as by covering with a sauce or by adding a sugary syrup,icing,etc -
ANS-Glaze
A predetermined quantity or number of servings of food that is prepared at selected intervals in
progressive cookery - ANS-Batch preparation
A tough elastic protein that gives dough its strength and ability to retain gas. - ANS-Gluten
The preparation containing spices, condiments,vegetables, and aromatic herbs, and a liquid in
which food is placed for a period of time to enhance its flavor or to increase its tenderness -
ANS-Marinade
The process by which yeast acts on the sugar and the starches in the dough to produce carbon
dioxide gas and alcohol, resulting in the expansion of dough. During this period, the dough
doubles in bulk. - ANS-Fermentation
To allow to stand in a marinade to add flavor or tenderness - ANS-Marinate
to blend two or more ingredients together with a cutting and folding motion - ANS-Fold
To break lightly into small pieces - ANS-Flake
To brown in a small amount of fat, then to cook slowly in a small amount of liquid below the
boiling point in a covered utensil. - ANS-Braise
To coat with crumbs , flour , sugar, or corn meal - ANS-Dredge
To cook by direct exposure to heat - ANS-Broil
To cook by dry heat in an oven, either covered or uncovered is defined as what? - ANS-Baking
To cook in high fat - ANS-Fry
To cook in liquid at boiling point (212 degrees) in which bubbles rise and break at the surface -
ANS-Boil
To cook, uncovered, on a griddle, removing grease as it accumulates? No liquid is added. -
ANS-Grill
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