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Final Exam Culinary Arts Questions with Complete Solutions
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  • Course
  • Culinary Arts
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  • Culinary Arts

Baton Cut - Answer-French Fry Rondelle Cut - Answer-Round cut like coin Bruniose - Answer-Small Dice Julienne - Answer-cut into long thin strips Mirepoix - Answer-50% onions, 25% carrots, 25% celery (flavors dishes more) why should vegetables and fruits be washed before using/eating ...

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  • October 12, 2024
  • 9
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • final exam culinary arts questions with complete s
  • baton cut answer french fry

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Final Exam Culinary Arts Questions with
Complete Solutions
Baton Cut - Answer-French Fry

Rondelle Cut - Answer-Round cut like coin

Bruniose - Answer-Small Dice

Julienne - Answer-cut into long thin strips

Mirepoix - Answer-50% onions, 25% carrots, 25% celery (flavors dishes more)

why should vegetables and fruits be washed before using/eating and not when you get -
Answer-Removes dirt, other contaminates, and if washed when you get them then they
can rot faster

Aromatics - Answer-Herbs, spices, and flavorings that create a savory aroma

Stock - Answer-A flavorful liquid made by gently simmering bones and/or vegetables.

Brown Stock - Answer-Made with bones that have been browned prior to simmering in
stock (veal bones typically)

Fumet - Answer-Wild gain, poultry, or fish and vegetables simmered with stock or wine
until reduced to 50%

Court Bullion - Answer-Short broth used for poaching seafood and/or veetables

Bullion/broth - Answer-Broth made by stewing meat, fish or vegetables in water

Jus (French) - Answer-Meat juice lightly thickened by arrow roots or cornstarch

Blanching - Answer-The bones rids them of some of the impurities that can cause
cloudiness in a stock.

Browning - Answer-Roast them in a 400 F oven for about an hour until golden brown

Sweating - Answer-Causes bones and mirepoix to release flavor more quickly when
liquid is added

Roux - Answer-A thickener made of equal parts flour and fat

, Degreasing - Answer-Removing fat that has cooled and hardened from the surface of
stock (Also makes healthier for consumer)

Bechamel - Answer-Made from milk and white roux

Veloute - Answer-Made from veal, chicken, or fish stock and white or blond roux

Espagnole - Answer-Made from brown stock and brown roux

Tomato - Answer-Made from a stock and tomatoes

Hollandaise - Answer-This is an emulsion made from eggs butter and lemon

Three types of roux - Answer-White, Blond, and Brown (white cooked the shortest and
brown the longest)

Beurre maine - Answer-Thickener with equal parts flour and WHOLE butter

Slurry - Answer-Cornstarch mixed w/ a cold liquid can be used instead of a roux

Liasion - Answer-A mixture of egg yolks and heavy cream, often used to finish some
sauces

Temper - Answer-Slowly mix something while adding more of that item at the same time

Compound Butter - Answer-Mixture of raw butter and various flavoring ingredients

Coulis - Answer-A thick, puréed sauce

Salsa - Answer-A cold mixture of fresh herbs, spices, fruits, and vegetables and can be
used a sauce

Two types of sauce - Answer-Clear soup (broths) Thick soup (Creams or purees)

Borscht - Answer-Russian soup made from beets

Vichyssoise - Answer-Cream of leak

Consommé - Answer-Rich, flavorful broth or stock that has been clarified

Bisque - Answer-Cream soup usually made from pureed shellfish shell

Chowder - Answer-Hearty thick soup made in same as cream soups

Bouquet Garni - Answer-Is a bundle of fresh herbs such as thyme, parsley stems and a
bay leaf tied together (A French word for "bag of herbs" )

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