Exam (elaborations)
CULINARY ARTS 1- SEMESTER 2 EXAM REVIEW QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS 1- SEMESTER 2 EXAM REVIEW QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS 1- SEMESTER 2 EXAMREVIEW QUESTIONS WITH CORRECT
ANSWERS
What is the hand called that is in a "bear claw" and guides the food under the knife? -
Answer-Guiding hand
Measuring an item by how much space it occupies is known as what? - Answer-Volume
How many tablespoons are in 1 cup? - Answer-16 tablespoons
How many fluid ounces are in 1 cup? - Answer-8 fluid ounces
How many teaspoons are in 1 tablespoon? - Answer-3 teaspoons
How many tablespoons are in one stick of butter? - Answer-8 tablespoons
To work a solid fats such as shortening, marinate or butter into dry ingredients, is called
what? - Answer-Cutting in
What is the name of the utensil you use and cut- in fat with dry ingredients? - Answer-
Pastry blender
A deep pan with one long handle, used to make sauces, gravies, or reheating foods? -
Answer-Saucepan
When measuring brown sugar, what do you need to do? - Answer-Pack and level
When measuring liquid ingredients, which technique should you use? - Answer-Pour
and view measurement at eye level
Define Mise en place - Answer-Prepare food and tools being used before starting
What tool would you use to measure 2 tablespoons of juice? - Answer-A tablespoon
What is the yield of a recipe? - Answer-The amount a recipe makes
The dry-heat cooking method in which the heat comes from the top of the oven is
called... - Answer-Grilling
The process in which sugars on the surface of food begin to turn brown - Answer-
Caramelizing
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