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Culinary Arts 2 Final Exam Review Questions and Answers
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  • Course
  • Culinary Arts
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  • Culinary Arts

boning knife - Answer-separate raw meat from the bone chef's knife - Answer-all purpose knife for chopping, slicing, and mincing cleaver - Answer-cuts through bone fillet knife - Answer-thin, flexible blade for cutting fish paring - Answer-trim and pare vegetables and fruits serrated...

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  • October 12, 2024
  • 2
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • culinary arts 2 final exam review questions and an
  • boning knife answer separate raw meat from the b

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  • Culinary Arts
  • Culinary Arts

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Culinary Arts 2 Final Exam Review
Questions and Answers
boning knife - Answer-separate raw meat from the bone

chef's knife - Answer-all purpose knife for chopping, slicing, and mincing

cleaver - Answer-cuts through bone

fillet knife - Answer-thin, flexible blade for cutting fish

paring - Answer-trim and pare vegetables and fruits

serrated slicer - Answer-slices bread and cakes

tourne - Answer-cutting the curved surfaces of vegetables

plating - Answer-The arrangement and overall styling of food upon bringing it to the
plate

portioning - Answer-an amount of food served for one person

garnishing - Answer-item or substance used as a decoration or embellishment
accompanying a prepared food dish or drink.

barding vs larding - Answer-barding- a thin slice of fat or bacon secured to a roast of
meat or poultry to prevent its drying out while cooking.
larding- cooking technique of inserting strips or pieces of fat into a piece of meat that
doesn't have much fat of its own.

béchamel - Answer-sauce is known as a white sauce

Velouté - Answer-a rich white sauce made with chicken, veal, pork, or fish stock,
thickened with cream and egg yolks.

Espagnole - Answer-beef stock thickened with butter and flour roux and variously
seasoned with herbs or Worcestershire etc.

tomato sauce - Answer-This is made by cooking tomatoes down into a thick sauce but
used to also be thickened with roux.

Hollandaise - Answer-it's thickened by an emulsion of egg yolk and melted butter, which
means it's a stable mixture of two things that usually normally can't blend together.

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