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CULINARY ARTS EXAM QUESTIONS WITH COMPLETE ANSWERS
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CULINARY ARTS EXAM QUESTIONS WITH COMPLETE ANSWERS
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CULINARY ARTS EXAM QUESTIONSWITH COMPLETE ANSWERS
Beat - answer-this is the rigorous mixing of ingredients using a wooden spoon, electric
whisk, food mixer or food processor. The purpose is to thoroughly combine ingredients
and to incorporate air, making cakes light and fluffy.
Score - answer-to make shallow cuts in the surface of meat, fish, bread or cakes. The
scoring has several purposes, such as decorating the food, tenderizing, to aid in the
absorption of flavor when marinating, and to allow fat to drain from meat while cooking.
Simmer - answer-to cook gently in a liquid just at or below the boiling point
Garnish - answer-decorate; add a garnish to; decorate (food or drink) with small items
such as lemon slices; n.
Whip - answer-to beat food with a whisk or mixer to incorporate air and produce volume.
Blend - answer-to combine two or more ingredients by hand, or with an electric mixer or
blender, until smooth and uniform in texture, flavor, and color.
Chop - answer-to cut food into small, irregular pieces
Puree - answer-to chop, blend, or grind food into a thick paste of baby food consistency
Cube - answer-to cut into small squares of equal size
Cream - answer-to blend until smooth and fluffy
Pare - answer-peel or cut off the outer layer (such as peeling fruit with a knife), reduce
or trim as if cutting off the outer parts
Fold - answer-a technique used to gently combine a light, airy ingredient (such as
beaten egg whites) with a heavier one (such as whipped cream or cake mix).
Chefs knife - answer-knife, can range from 6 to 14 inches, most versatile of all knives
and is used for chopping, slicing, dicing and filetting
Slice - answer-to cut into thin, flat pieces
Sift - answer-to put through a strainer to separate or break up lumps; to sort through or
examine
Mince - answer-cut into small, fine, pieces (garlic)
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