What 18th century chef was known as the "King of Chefs a
What 18th century chef was known as the "King of Chefs and Chef of Kings"? - Correct Answer Marie-Antoin Careme
This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the...
Culinary Quiz Bowl Exam Questions Fully Solved
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What 18th century chef was known as the "King of Chefs a
What 18th century chef was known as the "King of Chefs and Chef of Kings"? - Correct
Answer Marie-Antoin Careme
This system, put into place by Georges Auguste Escoffier, helped streamline and
simplify work in hotel kitchens. What is the name of the system? - Correct Answer
Kitchen brigade system or brigade system
According to the FDA August 2003 Revision of the Model Food Code, what temperature
range is known as the temperature danger zone? - Correct Answer 41F - 135F
As yeast ferments, two byproducts are yielded. What are those products? - Correct
Answer alcohol and carbon dioxide
what does the acronym HACCP stand for? - Correct Answer Hazard Analysis Critical
Control Point
what is the term for the unit of energy measured by by the amount of heat required to
raise 1000 grams of water by one degree Celsius? - Correct Answer Calorie or Kilo-
calorie
Name two fat-soluble vitamins. - Correct Answer Vitamin A,D,E,K
What is the name of the knife cut known for its characteristic seven-side, football
shape? - Correct Answer Tournee (toor-nay)
what all-purpose knife is most commonly used by cooks? - Correct Answer chef's knife
or french Knife
spell the word that means to finely slice or shred leafy vegetables or herbs. - Correct
Answer C-H-I-F-F-O-N-A-D-E
what are the dimensions of a batonnet cut? - Correct Answer 1/4 in by 1/4 in by 2 in
what are the five basic tastes? - Correct Answer sweet, sour, bitter, salty, umani
what is the best known and mostly widely used herb in the world? - Correct Answer
Parsley
who pioneered the processes of heating milk to a high enough temperature to kill
pathogenic bacteria? - Correct Answer Louis Pasteur
, what is the literal meaning of the French term mise en place? - Correct Answer to put
in place or everything in its place
what two spice bundles are used to introduce flavoring, seasonings, and aromatics into
stocks, sauces, soup and stews? - Correct Answer Bouquet Garni (BO-kay GAR -nee)
and Sachet d'epices (Sash-a DAY piece)
what heat transfer method refers to the transfer of heat through a fluid? - Correct
Answer Convention
what is the ratio of standard ingredients included in a standard mirepoix? - Correct
Answer 50% Onion 25% Carrot 25% celery
what herb is the main ingredient in a traditional pesto? - Correct Answer basil
what protein found in connective muscle tissues are converted to gelatin when cooked?
- Correct Answer collagen
Foie Gras (FWAH-grah), made from btoh duck and goose, is the fatty, enlarged version
of what organ of the animal? - Correct Answer liver
what is the row of intramuscular bones running the length of round fish fillets called? -
Correct Answer Pin Bones
According to the USDA and in regards to quality, what is the highest grade of egg? -
Correct Answer AA
what is the term used when referring to any herbaceous plant that can be partially or
wholly eaten? - Correct Answer vegetables
a pepper's heat or pungency ranges from zero to 16 million. what is the name of the
scale used to measure a pepper's pungency? - Correct Answer Scoville Scale
which starch vegetable is one of the only native vegetables to the New World? - Correct
Answer Potatoes
In terms of vegetarianism, who is a person that eats both eggs and dairy in addition to a
vegetable only diet? - Correct Answer Lacto-ovo vegetarian
what is formed when two liquids that would not ordinarily form a stable mixture are
forced together and held in suspension? - Correct Answer Emulsion
A Nociose salad is classified as which one of the following: Green salad, tossed salad,
composed salad, or bound salad, or bound salad? - Correct Answer Composed salad
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