Quiz: No One Can Get 10/18 On This Test, Unless You Went To Culinary School

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 May 07, 2020
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Question: 1/18Pick Your Answer!


_________ means to slice vegetables into long thin strips.
Dice
Julienne
Chiffonade

Question: 2/18Pick Your Answer!


A ganache is made of _______
Chocolate and cream
Water and sugar
Chocolate and egg whites

Question: 3/18Pick Your Answer!


"Butchery" refers to _____.
Meat and seafood fabrication
Raising animals to eat
Preparing vegan meals

Question: 4/18Pick Your Answer!


What is "braising"?
Baking something in the oven for a long period of time
Making food that doesn't need to be baked
Searing food at high temps, then covering it while on a low temp

Question: 5/18Pick Your Answer!


In the Culinary Arts, "sweat" is _____.
What someone does when they are hot
Leaving meat out to dry
Gently heating up vegetables in oil

Question: 6/18Pick Your Answer!


When you beat food with a mixer to make it fluffy by adding air, you are ______.
Whipping
Zesting
Stirring

Question: 7/18Pick Your Answer!


What do you do if you "brown" something?
Let the food sit in the sun
Partially cook the sides of meat
Dye the food with brown food coloring

Question: 8/18Pick Your Answer!


What is another professional name for "strainer"?
Sieve
Drainer
Skimmer

Question: 9/18Pick Your Answer!


In the Culinary Arts, what is "canning"?
Putting leftovers in cans
Cooking foods in sealed cans
Firing someone

Question: 10/18Pick Your Answer!


What is liquid nitrogen used for in cooking?
It poisons food
It manipulates temperature and texture of foods
It gives the food a unique taste

Question: 11/18Pick Your Answer!


To avoid making your eggs dry and rubbery, _____.
Cook them over high heat
Take them off of the heat early
Cook them over low heat

Question: 12/18Pick Your Answer!


When you "hone" a knife, you _____.
Realign the edge of the blade
Slowly cut through the food
Put it away

Question: 13/18Pick Your Answer!


What does the French term "mise en place" mean?
Cook with other people in the room at all times
Have all your ingredients ready before you start cooking
Taste your food before you serve it to others

Question: 14/18Pick Your Answer!


Which of these knives is used to mince, dice, and slice?
Santoku Knife
Boning Knife
Paring Knife

Question: 15/18Pick Your Answer!


What is made using the juices of meat and vegetables after they have been cooked?
Gravy
Chowder
Broth

Question: 16/18Pick Your Answer!


What can happen if you crowd a pan?
The food cooks too fast and burns
The temperature of the pan lowers
The food falls out

Question: 17/18Pick Your Answer!


Why does a Tomato Knife have tiny serrations on the blade?
It cuts the tomato faster
It prevents the skin of the tomato from tearing
It keeps the tomato from getting squished as the pressure is applied

Question: 18/18Pick Your Answer!


Sautéed meats should be turned frequently while cooking to ensure even cooking.
True
False
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