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Culinary Theory Skills Final Exam Review Questions and Answers
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Which cooks handle meats on their station? - Answer-saute, sauce, factors that contribute to how the kitchen is organized - Answer-menu, type of establishment, size of operation, physical facilities what are the sauce chef's duties - Answer- explain mise en place - Answer-preparing all ing...

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  • 12 de octubre de 2024
  • 4
  • 2024/2025
  • Examen
  • Preguntas y respuestas

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  • culinary theory skills final exam review questions
  • which cooks handle meats on their station answe

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  • Culinary Arts
  • Culinary Arts

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Culinary Theory Skills Final Exam
Review Questions and Answers
Which cooks handle meats on their station? - Answer-saute, sauce,

factors that contribute to how the kitchen is organized - Answer-menu, type of
establishment, size of operation, physical facilities

what are the sauce chef's duties - Answer-

explain mise en place - Answer-preparing all ingredients and supplies needed

explain how to sharpen a knife - Answer-hold at 20` angle, make light even strokes, the
same on each side

what is the difference between consomme and broth - Answer-consomme has been
clarified

ingredients in clearmeat - Answer-ground meat, egg whites, mirepoix

a raft is part of the production of - Answer-consomme

name three national soups - Answer-borscht, minestrone, and gumbo

name the ingredients of gazpacho - Answer-celery, green peppers, cucumbers

liquid plus a thickening agent equals a - Answer-roux

name two ways sauces can be thickened in addition to beurre manie and roux -
Answer-continue cooking and

dissolving particles of cooked food remaining on the bottom of the pan - Answer-
deglazing

why will a well made consomme solidify when chilled - Answer-amount of gelatin

will rapidly pouring consomme through a china cap cause it to become cloudy - Answer-

what causes a cream soup to taste starchy - Answer-not cooking the roux all the way

will cooking rice in a clear soup cause it to become cloudy? What is the correct way to
do this - Answer-

the most popular grade of meat used in restaurants - Answer-prime

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