Froggy Jumps
Culinary Foundation Final Exam Review
1
What does NSF Stand for?
2
Is volume measurement more precise than weight measurement in cooking and baking?
3
Does weight measure mass?
4
Is the mass of a specific volume of an ingredient always the same?
5
At what temperatures do you calibrate a thermometer?
6
What components are used to perform thermometer calibration?
7
What are the 5 basic sensations that can be detected by the human tongue
8
Which does not affect the taste of food?
9
What percentage of milkfat is whipping cream?
10
Natural cheese contains cholesterol because it is an animal product?
11
What is pasteurization?
12
Risotto is traditionally a ratio of 1 part rice and 3-5 parts stock.
13
What type of rice is Arborio Rice?
14
This type of potato is small, immature, harvested before starches develop
15
This kind of potato is low starch, thin skin, high moisture, high sugar, best for boiling/saute, limp/soggy when fried
16
This kind of potato has medium starch content, medium moisture, medium sugar, suitable for most cooking methods
17
This potato has thick skin, high starch, low sugar, low moisture, good for deep frying & baking
18
Which is an example of a Waxy potato?
19
Which is an example of an All Purpose potato?
20
What is an example of a Mealy potato?
21
The meat muscle tissue is made up of what?
22
What agency is responsible for inspecting and grading meat?
25
Why does a roux thickened liquid need to simmer for 15-20 mins?
26
What is geletanization
27
When does a roux thicken the liquid?
29
What makes up a mirepoix?
33
What is Court Bouillion?
34
Stock is a flavorful liquid?
35
Does the the quality of stock matter?
36
Foods can be blanched in boiling water, fat, and hot oil?
37
How should you adjust the temperature when using a convection oven?
38
What is a cooking appliance called that broils?
39
Does broiled food heat come from the top?
40
What are the combination cooking methods?
41
What are the first and second steps of combination cooking
42
The 3 stages of blanching in order are par cooking, water ice bath, reheating and seasoning.
43
What are the 4 moist cooking methods?
44
Combination cooking employs both dry and moist cooking method
45
What happens when you apply heat to fat. starch. sugar, protein, and water?
46
What are the 3 heat transfer methods?
47
What is the breading procedure?
48
When clarifying butter how much will you be able to ladle off the top?
49
When making clarified butter what happens to the milk solids and the milk fats? Water evaporates
50
When making clarified butter, the butter fat is the portion we ladle off and use to cook?
51
A prep list is not just rewriting a recipe, it is reading through recipes and composing a written map of how to accomplish the task necessary to prepare the recipes
52
What is the translation for mise en place
53
What is a blueprint for how the food production is going to be achieved in the order of what should be completed, an overview of what needs to be done and how long it should take
54
What is th difference between a rub and a marinade?
55
What is a bouqet garni?
57
Should seasoning be used to mask the primary flavor of a dish?
58
Should herbs and spices be used to cover up poor quality ingredients?
59
Should flavoring be added sparingly and should you taste as you cook?
60
Whats the difference between Herbs and spices
61
Salt is the most common seasoning?
62
Herbs and spices are the same thing
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Test your knowledge of the order of draw in Phlebotomy with these 10 questions!