Culinary 2 final - Study guides, Class notes & Summaries

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Culinary 2 Final Exam Questions and Answers

Components of a Salad - Answer-Base: Greens (Arugula, Spinach, and etc) Body: Meat/Starch Garnish: Colorful vegetables or fruit Dressing: Seasoned liquid Components of an Entree - Answer-Protein Sauce Garnish Starch Categories of Soups - Answer-Clear (Consomme, Broth) Thick (Cream, Bisques, Purees) Specialty (Turtle Soup) Qualities of Soups - Answer-Cream: Thickness, Texture and Taste Mealy VS Flaky Pie Dough - Answer-Mealy: Coarse corn-meal texture, best for bottom of pie be...

Level 2 Final Foundations of restaurant Culinary Art Questions and Answers

Culinary 2 Final

Mise en Place - Answer-"Everything in its place" Garde Manger - Answer-The chef responsible for planning, presenting and preparing cold food items. Vinaigrette - Answer-A mixture of oil and vinegar, often seasoned with herbs and spices. Usually used as a salad dressing. Main-Course Salad - Answer-Salad should function as a balanced meal with a variety of vegetables and a serving of protein. Dessert Salad - Answer-Is made from fruits or nuts and is served with a sweetened dressi...