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CULINARY ARTS #2 FINAL EXAM REVIEW QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS #2 FINAL EXAM REVIEW QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS #2 FINAL EXAMREVIEW QUESTIONS WITH CORRECT
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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