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Culinary 2 Final Exam Review Questions with Verified Answers
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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 -...

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  • 12 de octubre de 2024
  • 3
  • 2024/2025
  • Examen
  • Preguntas y respuestas

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  • culinary 2 final exam review questions with verifi
  • mise en place answer everything in its place

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  • Culinary Arts
  • Culinary Arts

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Culinary 2 Final Exam Review Questions
with Verified Answers
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
dressing.

Separate-Course Salad - Answer-A light salad served after the main course to refresh
the appetite.

Appetizer Salad - Answer-Attractively arranged and designed to sharpen the appetite.

Accompaniment Salad - Answer-Served with and compliments the main dish.

paring knife - Answer-This garnishing tool is used to carve fruits and vegetables.

zester - Answer-This garnishing tool is used to remove small bits of citrus peel.

finger sandwich - Answer-This type of sandwich is cut into small, bite-sized pieces with
crusts removed.

triple decker or club sandwich - Answer-This type of sandwich includes three slices of
bread.

wraps - Answer-This sandwich is made with soft, thin, flat bread.

grilled sandwich - Answer-This sandwich consists of buttering and browning bread on
griddle or in a skillet before plating the sandwich.

liquid (as an element for stock) - Answer-This element of a stock makes up the largest
portion of the stock. (5 parts nourishing element, 1 part mirepoix, bouquet garni, 10
parts liquid)

sauce Espangnole - Answer-This mother sauce is made from thickened brown sauce

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