SkillsUSA Culinary Arts Knowledge Test Study Guide 3

What does mise en place mean?

The dark color of dark meat is due to a protein called?

Used to puree food to different consistencies

What is a half brown sauce plus half brown stock, reduced by half?

What do you call cold soup with uncooked veggies?

The level a restaurant must keep in inventory is known as what?

An infectious agent such as a virus, bacterium, prion, a fungus, or another micro-organism.

Stone fruit is a fleshy, simple fruit w/ a single seed enclosed by a hard, stony pit. Which is not a stone fruit?

What is the smallest size of an egg?

What is the baking method used when cooking the crust halfway with pie weights?

To use both moist and dry cooking techniques.

Cooking in a well-flavored court-bouillon.

Squid are usually referred to on menus by their Italian name which is?

What are soft sea animals that fall into three main categories called?

Savory taste, common in Asian cooking

A thick sauce made from puréed and strained fruits and vegetables.

What is the meaning of au sec?

Moistening foods with melted fats, pan drippings, or other liquid during the cooking time.

What do you call the texture of a sauce that has the right texture to coat foods?

What are the dimensions of a fine julienne?

Which style of service is the simplest and least expensive?

What are small puff pastry cases with a savory filling, usually served as an Hors d'Oeuvre?

Who is the chef known for codifying recipes for the five mother sauces.

What is the manipulation of food ingredients in new ways by the use of technology?

What are animals with segmented shells and jointed legs?

Heats a cooking vessel by magnetic induction, instead of by thermal conduction from a flame.

What is a Coquille?

The temperature at which an oil begins to produce a continuous bluish smoke.

Courses are brought to the table sequentially, & food is portioned by the waiter before being given to the diner.

A mixture of fresh herbs, spices, fruits, and or vegetables

What's the difference between a convection oven and a conventional oven?

A dish in which ingredients are set into a gelatin made from a meat stock or consommé.

What term is used to refer to poultry and meat animals normally found in the wild?

Calculating Taxes & Tips

What is a compound sauce made from a demi-glace?

When do you use a microwave?

What is the chemical reaction between amino acids and reducing sugars?

A rich, flavorful broth that has been clarified

What is the process of storing meats, usually large cuts, under carefully controlled conditions?

Type of service where food is prepared and served from a cart called a gueridon & small spirit stove or rechaud is used.

This causes bone and mirepoix to release flavor more quickly when liquid is added.

What is a major problem in roasting poultry?

This refers not to a cooking method of shrimp but to a variety of langoustine from Italian waters?

In Eggs Benedict, how are the eggs cooked?

AP stands for what in food costing?

The intramuscular fat found in meat that makes it tender and juicy.

The federal agency that creates & enforces safety-related standards & regulations in the workplace.

Water boils at what temperature?

What is a simplified grande cuisine, relies on culinary principles and techniques?

The process of eliminating bones and impurities that can cause cloudiness in stock.

Covering meat or poultry with a layer of fat to keep it from drying out during cooking

Soft or spongy tissue in plants or animals, typically in citrus fruits

A sauce made from the juices of cooked meat and brown stock

How much liquid should be added when tripling a recipe calling for 1/4 cup of liquid?

A form of cooking that uses low heat, long cooking times, and wood smoke for flavor.

What is a thin layer or membrane of connective tissue that often covers the surface of a muscle?

EP stands for what in food costing?

Flash freezing is used for what process?

The time it takes for fat or oil to return to the preset temperature.

Process in which milk products are heated to kill microorganisms that could contaminate milk.

A rich, lightly reduced stock used as a sauce for roasted meats.

A solution of salt, water, and seasonings, used to preserve or moisten foods.

What is a derivative sauce of tomato sauce?

A traditional dish made with meat pâté that is gently wrapped in a pastry and baked. "Meat pie"

A highly flavored stock made with fish bones.

What is the browning of sugars?

Which of these is an 18th-century word for flattening chicken for quick cooking?

What is the largest size of an egg?

What is a mixture in which one substance is evenly mixed throughout another substance?

When boiling water what does adding salt do?

Which is not a mother sauce?

According to Oxfam, what country was ranked first as having the most plentiful, healthy food?

What is Glace de Viande?

What do you call a castrated male chicken?

Term used for large shrimp, sometimes for langoustines?

A liquid or semi-solid product that adds flavor, moisture, and visual appeal to a dish.

What is a thin mixture of flour and cold water?

The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms.

When heat damages vegetable cells allowing acids to release and react with pigments.

The process of cooking sugar to high temperatures.

Edible icing used to decorate or sculpt cakes and pastries.

How many tablespoons are in 3 cups?

A thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock.

Made from whipped egg whites and sugar, and occasionally an acidic ingredient.

A toque is a?

What is stuffing that is baked separately usually called?

What type of table service is food arranged on plates in the kitchen and served directly to the customer?

Deer meat is typically called?

Many thin layers of dough separated by butter, produced by repeated folding and rolling

What is butter sauce made with white wine, butter, and shallots?

What term means "to the tooth" a bit chewy?

What is glacage?

To use metal and the radiation of hot air, oil, or fat to transfer heat.

What is Beurre Noisette?

What is tying the legs and wings against the body to make a compact, solid unit of a chicken?

Drupe a type of fleshy, simple fruit with a single seed enclosed by a hard, stony pit. Which is not a drupe?