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Culinary level 2 final exam questions and answers
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  • Course
  • Culinary Arts
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  • Culinary Arts

Which type of milk has had a bacterial culture added to it to create a sour taste and thick texture? - Answer-Buttermilk What is the fat content of heavy whipping cream? - Answer-36% to 38% Which type of cheese has mold injected or sprayed into the cheese to spread throughout it while it ages...

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  • October 12, 2024
  • 1
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • culinary level 2 final exam questions and answers
  • which type of milk has had a bacterial culture add

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  • Culinary Arts
  • Culinary Arts

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Culinary level 2 final exam questions
and answers
Which type of milk has had a bacterial culture added to it to create a sour taste and
thick texture? - Answer-Buttermilk

What is the fat content of heavy whipping cream? - Answer-36% to 38%

Which type of cheese has mold injected or sprayed into the cheese to spread
throughout it while it ages? - Answer-Blue-veined

Which breakfast food is made from a thin, eggy batter and traditionally cooked in a very
hot sauté pan? - Answer-Crêpe

A Monte Cristo belongs to which category of sandwich? - Answer-Deep-fried

The 3 basic components of a sandwich are the bread, the spread, and the - Answer-
Filling

What is the primary source of energy for the body? - Answer-Carbohydrates

How many calories does one gram of non fiber carbohydrate contain? - Answer-2

Which food item provides primarily carbohydrates? - Answer-Oatmeal

How many calories does one gram of fat contain? - Answer-9

Which is the only type of food that contains cholesterol? - Answer-Animal food

Butter, lard, and meat are sources of which type of fat? - Answer-Saturated

What are proteins made of? - Answer-Amino acids

Which food item provides primarily protein? - Answer-Rice

Which type of vegetarian eats no animal products or byproducts? - Answer-Vegan

Which cooking technique will remove the most nutrients from vegetables? - Answer-
Boiling

Skimming stock and using a flour and water slurry in place of a traditional roux are two
techniques to reduce what nutritional component in a final recipe? - Answer-Fat

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