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 _______
Water and sugar
Chocolate and cream
Chocolate and egg whites

Question: 3/18Pick Your Answer!


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

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 _____.
Gently heating up vegetables in oil
What someone does when they are hot
Leaving meat out to dry

Question: 6/18Pick Your Answer!


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

Question: 7/18Pick Your Answer!


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

Question: 8/18Pick Your Answer!


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

Question: 9/18Pick Your Answer!


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

Question: 10/18Pick Your Answer!


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

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 _____.
Slowly cut through the food
Realign the edge of the blade
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?
Paring Knife
Santoku Knife
Boning Knife

Question: 15/18Pick Your Answer!


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

Question: 16/18Pick Your Answer!


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

Question: 17/18Pick Your Answer!


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

Question: 18/18Pick Your Answer!


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