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CULINARY ARTS FINAL EXAM REVIEW QUESTIONS AND ANSWERS LATEST
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CULINARY ARTS FINAL EXAM REVIEW QUESTIONS AND ANSWERS LATEST
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CULINARY ARTS FINAL EXAM REVIEWQUESTIONS AND ANSWERS LATEST
Food processor - Answer-Which mixer grinds purees blends crushes and kneads
foods?
Immersion blender - Answer-long, stick-like machine that houses a motor on one end of
the machine with a blade on the other end is called an
Mandoline - Answer-A manually operated slicer made of stainless steel with adjustable
slicing blades to slice and julienne. Is a
Mix, mash, and cream soft foods. - Answer-A flat beater paddle is used to
Salamander - Answer-Which type of broiler is used to brown, finish, and melt foods to
order?
300F and 400F (149C and 204C - Answer-Deep fat fryers cook food in oil at
temperatures between
Channel knife - Answer-Which hand tool would you use to cut a lengthwise groove in a
vegetable
Portion scale - Answer-Which scale to measure recipe ingredients, from 1/4 ounce to 1
pound to 2 pounds.
Skimmer - Answer-What piece of equipment removes foam from stock or soup and
removes solid ingredients from liquids?
Crêpe pan - Answer-A shallow skillet with very short, slightly sloping sides.
Nonstick - Answer-Use a plastic mesh scrubber to avoid damage while cleaning inside a
____ pan
Butt - Answer-On a life the end of the handle is called the
Funnel - Answer-Which hand tool is used to pour liquid from a larger to smaller
container
Food mill - Answer-A machine that comes with several detachable parts. Cooks use it to
purée food to different consistencies. Is called a
Cake pan - Answer-Which type of pan has straight sides, is available in a variety of
sizes and shapes?
, Captain - Answer-In traditional dining room brigade who is responsible for explaining the
menu to guest and taking their orders
Chef - Answer-In the modern kitchen brigade system who or responsible for all kitchen
operations
Captain. - Answer-In dining room brigade system who is responsible for any table side
preparations
Consommé - Answer-A clear soup made from richly-seasoned stock. Is called a
2,000 calorie diet - Answer-The nutritional daily value (dvs) are based on a
Garnish - Answer-Which part of the salad enhances its appearance while also
complementing the overall taste
Vegetable - Answer-Coleslaw is an example of a __________________ salad.
Intermezzo - Answer-Which salad is intended to be a palate cleanser after a rich dinner
and before dessert?
Pineapple and Papaya - Answer-Which raw fruits should never be added to gelatin
salad because they contain enzymes that dissolve the gelatin?
Peanut - Answer-Which type of oil must be disclosed on the menu because of allergies?
Chickpeas - Answer-The main ingredient in hummus is _________________.
Balsamic - Answer-Which special wine vinegar is aged in wooden barrels?
Microgreens - Answer-A plant's first true leaves formed between the sprouting seed
stage and baby stage are called
Submarine - Answer-Which type of sandwich is served on a long sliced roll with one or
more types of cheese meat and other toppings
Pita - Answer-A flat bread that can be opened to form a pocket is called a
Chicago - Answer-Which type of pizza style pizza is characterized by a deep dish dough
with an inch or more of toppings and sauce
Neapolitan - Answer-Which type of pizza style is made from Simple and fresh
ingredients such as basic dough and fresh tomatoes or sauce cheese and fresh basil
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