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CTE 1001 75 Test Prep Like a Pro: Your Go-To Question Guide With 100% Correct Answers
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  • Module
  • CTE 1001
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  • CTE 1001

160-185 degrees - ️️What is the temperature range for poaching? 190-200 - ️️At what temperature should hot cream soups be served? 212 - ️️What is the boiling point of water? 6 to 8 hours - ️️How long should you simmer beef bones to make a good quality stock? 8 ounces onion, 4 ou...

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  • October 2, 2024
  • 4
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • cte 1001 75 test prep like a pro

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  • CTE 1001
  • CTE 1001

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CTE 1001 75 Test Prep Like a Pro: Your
Go-To Question Guide
160-185 degrees - ✔ ✔ What is the temperature range for poaching?

190-200 - ✔ ✔ At what temperature should hot cream soups be served?

212 - ✔ ✔ What is the boiling point of water?

6 to 8 hours - ✔ ✔ How long should you simmer beef bones to make a good quality stock?

8 ounces onion, 4 ounces carrot, 4 ounces celery - ✔ ✔ What are the typical portions for making 1
pound of mirepoix?

A and B - ✔ ✔ Which of the following is a suitable cut of meat for sauteeing?

about 1/3 as much - ✔ ✔ What quantity of dried herbs should be substituted for fresh in a recipe?

adding a cornstarch slurry - ✔ ✔ Which of the following will not help restore a broken hollandaise?

adding cold milk to hot soup - ✔ ✔ Which of the following steps will not help prevent a cream soup
from curdling?

aftertaste or finish - ✔ ✔ What is the final flavor that remains in the mouth after swallowing?

B and C - ✔ ✔ For which of the following tasks would you use as immersion blender?

black peppercorn - ✔ ✔ White peppercorns come from the same plant as what other pepper?

bones - ✔ ✔ What is the most important component in any stock?

braising - ✔ ✔ What cooking method is most appropriate for preparing veal shank?

bright red in the center and slightly springy - ✔ ✔ What is the appearance and texture of a medium-
rare grilled lamb chop?

broth is made with meat, not just bones - ✔ ✔ How is a broth different from a stock?

brown stock is made from simmering bones with vegetable, all of of which have been caremalized. - ✔
✔ What is the difference between white stock and brown stock?

chicken gumbo - ✔ ✔ Which of the following is not a broth-based soup?

chicken stock - ✔ ✔ What is the glace de volaile made from?

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