Professional Kitchen part 2

Developed for a set period; at the end of the period it repeats

What is the most commonly used seasoning?

the name of the horizontal cut that creates pocket in boneless meat, chicken & fish & allows it to be open like a book

Saucier

As water evaporates during cooking of soups & sauces, salty aromas may be lost. Additional salt be added to compensate

The correct ratio for preparing a sanitizing solution is 1 tablespoon of bleach per gallon of water

What is the reason that coffee should be served as soon as it is brewed?

Which of the following is NOT a potentially hazardous food?

At what temperature do egg white coagulate?

Which statement is NOT true of fats?

In general, when should fresh herbs be added to a cooked dish?

What type of menu consists of small portions in four, five or more courses for a fixed price?

What type of tea is partially fermented?

Standardized recipes are available in many culinary reference books

heat, but not cold, can be transferred from one substance to another

What traditional Italian vinegar is made from specially cultivated grapes that are pressed.......

What term is used to describe a contemporary culinary movement that explored the chemistry and physics of food?

Shirred eggs are always made with ham or bacon

Poultry, veal, and pork generally require less marinating time than game, beef or lamb

A menu should not combine a la carte, semi a la carte and table d'hote choices

All patrons are offered the same foods every day

Delmonico's in New York City was the first interanationally renowed restaurant in the United States

Which of the following is a part of a standardized recipe?

A rhizome that is used fresh, dried or candied

Poissonier

Spices should be toasted in a dry saute pan

What type of menu do most fast food restaurants use?

what cooking techniques replaced using spits, grills and large pots in a wood or coal burning hearth

A thin green stem with a mild onion flavor

The yolk contains half of an egg's calories, most of the minerals and some of the fat

Combines the static, the cycle and the market menus

Salmonella is of particular concern in eggs because of the bacteria found in chickens' intestinal tracts

Baking and roasting are the same cooking method

What is the range of the temperature danger zone?

A typical American meal consists of an appetizer, entree and dessert

Based upon the product that is available in the market

People experience certain tastes on different areas of the tongue

_____ is a process of soaking meat & poultry in seasoned liquid to flavor and tenderize it

A tropical grass used in southeast Asian cuisines

Which procedures should be followed when flambering foods?

Most coffee is brewed by infusion, which refers to the extraction of flavors at temperatures below boiling

What is the correct way to express a recipe's yield?

Which of the following is NOT an example of good knife technique?

What is the distinctive quality of a food or drink perceived with the combined sense of taste, touch and smell/.

A tisane is the correct term for an herbal tea that does not contain any real tea

What characterized the 19th century dining style created by Careme called grande cuisine?

Sweetness can be enhanced by adding a small amount of salt, bitterness or sourness

______ are finely ground mixtures of dry herbs & spices used to season meat & poultry

Which quality is not required to become a professional chef?

Which great 20th century chef is credited with modernizing French cuisine?

What factor does the total recipe cost include?

How can you detect if food is contaminated?

igniting brandy, rum or other liquor so that alcohol burns off and the flavor is retained

Which of the following is a type of hot seasoning paste used in Indian cooking?

Aromas are detected in both the nose and the back of the mouth

What is the compound found in egg yolks that aids in emulsification?

Excessive kitchen waste can negatively affect a restaurant's food cost percentage

Volume measurement is the best way to measure dry ingredients that may be too small to weigh accurately

Unlike breakfast, anything goes on a brunch menu, including alcohol

______ rehydrates dried fruits, imparts into a liquid

Garde-Manger

What is rancidity?

Patissier

Which of the following menu statements would be controlled by truth in advertising laws?

What is the thick, twisted strand of egg white that anchors the yolk in place?

Every food and beverage item is priced and ordered seperately

GMO is

Pure olive oil is processed from olive pupl using heat and chemicals

Which of the following refers to the process of sugar breaking down in the presence of protein?

To what does the term brigade refer in a professional kitchen?

What is the first cold-pressing of olive oil with less than 1% of free acidity?

What is vinegar made from?

Which of the following is a type of soy sauce?

Shirred eggs are always made with ham or bacon

Most coffee is brewed by infusion, which refers to the extraction of flavors at temperatures below boiling

How are eggs prepared for eggs Benedict?

__, ingredients or preparation methods associated with one ethnic or regional cuisine are combined with those of another

Needle-like, very aromatic leaves with an affinity for roasted and grilled meats

Volume refers to the mass or heaviness of an item being measured

What does E.P. stand for?

What is the average weight of a large shelled egg?

______ are salty marinades

Which of the following are NOT potentially hazardous foods?

Whole dried leaves are usually added to a dish at the start of cooking

What type of menu lists each food and beverage item with their prices?

The dried bright orange stigma of a crocus

The yolk contains half of an egg's calories, most of teh minerals and some of the fat

In which circumstances should food handlers wash their hands?

How does a dish taste when it lacks salt?

Humans can recognize five basic tastes

What is the desired end product of clarifying butter?

Which of the following steps is not necessary when receiving a fresh fish delivery?

What quantity of dried herbs should be substituted for fresh in a recipe?

Which of following contemporary chefs has been called a food futurist with a world wide influence on culinary trends?

What is the flavor that remains in the mouth after swallowing?

What is the term for people who have more taste buds that average, detect a greater degree of taste in food than others?

White peppercorns come from the same plant as what other pepper?

Spices and dried herbs last indefinitely if stored in a cool, dry place

Seeds from the plant that also produces the herb cilantro

Spiciness is not a taste, it is detected by both the taste buds & nerve endings in the fleshy part of the mouth