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Culinary 2 Final Exam Questions with Verified Answers
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  • Culinary Arts

Components of a Salad - Answer-Base: Greens (Arugula, Spinach, and etc) Body: Meat/Starch Garnish: Colorful vegetables or fruit Dressing: Seasoned liquid Components of an Entree - Answer-Protein Sauce Garnish Starch Categories of Soups - Answer-Clear (Consomme, Broth) Thick (Cream, Bis...

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  • October 12, 2024
  • 4
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • culinary 2 final exam questions with verified answ
  • components of a salad answer base greens arugu

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  • Culinary Arts
  • Culinary Arts

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Culinary 2 Final Exam Questions with
Verified Answers
Components of a Salad - Answer-Base: Greens (Arugula, Spinach, and etc)
Body: Meat/Starch
Garnish: Colorful vegetables or fruit
Dressing: Seasoned liquid

Components of an Entree - Answer-Protein
Sauce
Garnish
Starch

Categories of Soups - Answer-Clear (Consomme, Broth)
Thick (Cream, Bisques, Purees)
Specialty (Turtle Soup)

Qualities of Soups - Answer-Cream: Thickness, Texture and Taste

Mealy VS Flaky Pie Dough - Answer-Mealy: Coarse corn-meal texture, best for bottom
of pie because it is good for pie fillings.
Flaky: Pea-size texture, best for top of pie because it gives a good flaky crust.

Court Bouillon - Answer-A flavorful broth to help poach products such as fish, shellfish
and other types of seafood.

It consists of:
Mirepoix
Liquid
Sachet (Peppercorns, bay leaf, garlic)
Acid (Citrus Juice, White wine, and etc)

Roux Ratio - Answer-1 fat : 1 flour (Equal Parts)

For 1 qt of sauce/soup:
3oz: thin (1 1/2 oz of fat + 1 1/2 oz of flour)
4oz: medium
5oz: thick

Curdling - Answer-The process in which milk proteins solidify from the whey

To prevent curdling - Answer-1. Do not add cold milk into simmering soup.
2. Temper the milk to the soup or reheat the milk before adding into soup.
3. Sweat vegetables in roux's fat, sprinkle flour, and add in hot liquid

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