CUA1025FinalPractice

The same amount of oil is used for pan-frying and deep fat frying

When looking at tenderloin anatomy, medium well and well done steaks come from which part of the tenderloin?

When talking about heat affecting food, protiens

When talking about how heat affects food, starches

Bechamel can be ruined if

Swimming method is a type of what cooking method?

A chinoise is a strainer which has

It is okay to use any leftover vegetable when making a vegetable stock

In terms of hors d'oeuvres, butler service means

When cooling stock, cool down to ___ degrees within 2 hours and below ___degrees within 4 hours a total of ___hours

Risotto is a type of Italian rice

In order for a hen to lay eggs a rooster must be present

New York is one of the states that is known for their superior Maple syrup

Butterflied and tranches are two types of market forms and fabrication for fish.

The anatomy of the beef tenderloin is the same as the anatomy of the

A concasse tomato is

What is correct about hors d'oeuvres?

Clarified butter is melted butter that has the water removed.

Maple Syrup comes in several grades. Grade A is the darkest, most robust grade

Cinnamon is an herb

Al Dente refers to the texture of

Always boil a stock

A French Omelet is cooked soft and without browning

Shrimp and crayfish are types of mollusks

What are the characteristics of fresh fish when receiving from a purveyor?

These are all of the sizes of eggs that are classified

When making pancakes, turn several times for the best texture

Pan-frying and deep fat frying are both dry heat methods

To deglaze a pan you would add a liquid to help remove the flavorful fond on the bottom of a pan

Pork tenderloin and Pork loin are the same cuts of meat

Always start a stock in boiling water

This tool is used to sharpen a knife

Bechamel sauce requires what type of thickening?

The Chalazae of the egg is concentrated albumen

The market forms of fish are:

Term to describe an egg that will be made into deviled eggs is called

Canape means "couch" in French

When sauteing items, use ______ heat and a ______ amount of fat in a ______ time frame

Stocks and broths are made the same way with the same ingredients

Stewing and Braising are combination cooking methods

Four fillets are yielded from a flat fish

Oysters and clams are types of bivalves

Remoullage means what?

A pan sauce is often made after sauteeing a protein then,

The grades of maple syrup are:

A round fish yields four fillets

Crepes are:

To clean a cast iron skillet, use a paste of salt and water. Never use soap on a seasoned cast iron skillet

Shrimp and lobster are types of crustaceans

A compound butter is made with

Shrimp and crayfish are types of mollusks