SkillsUSA Culinary Arts Knowledge Test Study Guide 4

Consistency which a sauce or soup coats the back of the spoon.

The difference in Manhattan and New England clam chowder is

Cooking method where food is exposed to an open flame.

Poultry that has been tied with butcher's twine to hold its shape has been _________.

A form of animal fat.

What's happening in this picture?

Shrimp Sizes

What type of rice is preferred for Asian dishes.

What is my plate?

Can sizes

What's the minimum internal temp hot food must be held at to prevent pathogens from growing?

What do you remove from a filet of fish?

A quick way to record customer feedback is to use

You need 5.5 lb peeled shrimp, and the EP on shrimp is 85%. How much shrimp do you buy?

1 Ounce

The five ingredients in a bouquet garni are parsley stems, thyme, bay leaf, peppercorns, and _______.

What type of dough should you use for baklava or strudel?

You need 5.5 lb peeled shrimp, and the EP on shrimp is 85%. How much shrimp do you buy?

To cook food slowly in small amount of liquid in a covered pan.

A white sauce made by thickening milk with white roux.

Which hand do you serve with?

Standard cheesecake is prepared with _____ cheese.

What type of milk has had the liquid removed?

What kind of food is typically poached?

What temperature must a high-temperature dishwasher's final sanitizing rinse be?

Which process requires a variance from the regulatory authority?

Calculate the tax for at $20 bill with a 20% tax rate.

The best way to preserve the nutrients in a potato is to?

A food product processed from beef and veal bones.

Method of cooking in hot fat deep enough to float the food.

Roux comes in what forms

What must food handlers do when handling ready-to-eat food?

Grades of Meat

While making croquettes eggs are used as a/an ___ agent?

Julienne cut:

How can you figure out the AP amount required if the yield percentage of a product is 80%?

Fish

Which liquid will produce the most nutritious sauce.

When storing cooked and properly cooled pasta you should?

A process of heating and cooling chocolate to form stable crystals.

Cut of meat to combo cook

Michaela cross-contamintes raw meat and celery, what should she do?

Batonnet cut:

1 Pint

The red section on My Plate contains what foods?

Method of cooking over water, but not submerging the food in the boiling water.

Customer Service

What is espagnole?

A thickening agent composed of fat and flour.

When cooking dry legumes, they should?

1 bay leaf + 1 onion + 1 clove =

The 5th point of the flavor star.

White meat portions on poultry are

What do you remove to make clarified butter?

When making rice pilaf the rice is sautéed then ______.

What type of milk has been reduced and had an sweetener added?

The Mother sauce that is white.

Type of stock rotation in which products are constantly being replenished as needed.

Partially cooking fruits, veggies, or nuts to intensify color.

Chilling dough to slow down yeast activity typically in the refrigerator or special refrigeration.

1 Tablespoon

The ratio of water to converted rice is

Radiant heat from above is called

Which is not considered a pasta?

What temperature should the proof box be set to for optimal proofing?

To cook food completely submerged in liquid below boiling point.

The orange section on My Plate contains what food?

To cook or brown food in a small amount of hot fat.

A natural juice produced by meat is called?

What is slightly bitter green?

Oil and vinegar with mustard and garlic

What items do you remove after each course?

Composed of 2 parts onion, 1 part celery, and 1 part carrot.

Blend of basil, garlic, olive oil, walnuts, pinenuts, parsley, and romano cheese.

What's happening in this picture?

Seafood should be fried at what temperature to be golden brown?

A thin gravy or sauce made from meat juices.

When making stocks, skimming the fat and scum off the top makes a _____ stock

Cooked food that has been completely submerged in liquid below the boiling point.

Every six months or so, employees get told how they're doing in a

Which oil is used to deep-fry?

How many 8 ounce portions of soup would be yielded from 2 quarts of soup?

Buffet order of service

What type of cheese is Brie?

What is common method of Asian cooking?

How much of My Plate is vegetables?

What is the dietary guideline for Americans?

Exposing a food item to ice water after blanchng.

Mayonaise is composed of?

What delivers orders from the wait staff to the kitchen in most restaurants?

Which cooking method does not brown?

An equal mixture of butter or other fat and flour used as a thickening agent.

What egg dish is this?

Where should the thermometer be placed when checking the internal temperature of the turkey?

1 Quart