Culinary Arts Exam Combined
Questions With Revised Correct
Detailed Answers & Rationales
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1. Poultry bones - ANSWER used neck , wing tips, backs or a cut-up
chicken.
2. Fish bones - ANSWER used bone from flounder ,sole, or any other lean
white fish.
3. Shellfish shells - ANSWER use lobster, shrimp or crayfish shells.
4. Grans Sauces (mother sauces) - ANSWER Brown sauce
Bechamel sauce
Veloute sauce
Tomato sauce
Hollandaise sauce
5. Espagnole sauce - ANSWER Brown Stock + Brown Roux
6. Bechamel sauce - ANSWER basic white sauce made with cream or milk
and thickened with flour
, 7. Veloute sauce - ANSWER A grand sauce made from veal, chicken, or
fish stock and a white or blond roux.
8. Hollandaise sauce - ANSWER A hot emulsified sauce that combines egg
yolks and warm clarified butter.
9. Lean fish - ANSWER fish that have very little fat in their flesh
10. Moderately Fatty Fish - ANSWER more deeply flavored flesh that the
lean fish, fatty fish have a texture that is some what firmer that leans fish.
flat fish? - ANSWER with the eyes on both sides of their heads.
round fish? ANSWER with both eyes on the same side of their heads.
what type of fish is the Dover sole? - ANSWER Lean Flat fish
Lean flat fish - ANSWER Dover Sole. Halibut, lemon scole, turbot,Fluke, gray
sole and rock sole.
Lean Round Fish - ANSWER Atlantic code, Haddock, Alaskan pollack
, Moderately Fatty Round fish - ANSWER weakfish, black sea bass, striped
Bass, red snapper, grouper, walleyed pike, vermillion snapper and tilefish
Fatty round fish - ANSWER Atlantic salmon, coho salmon, Bluefin tuna, king
mackerel , spanish mackerel.
Nonbony and other fish - ANSWER Monfish , Eel, american catfish, anchovy,
john dory, sardine, Skate and tilapia
common cuts of meat - ANSWER
Steak - ANSWER portion-sized cut, without the bone, that typically includes
well-defined portions or lean meat and fat; typically requires dry-heat methods.
Roast - ANSWER Large, multiportion cut intended for roasting or braising.
Bacteria
ANSWER Tiny living things
Cross contamination
ANSWER The process by which Bacteria or other microorganism are
unintentionally transferred from one substance or object to another
Food borne illness
ANSWER Illness caused by food contaminated with bacteria, viruses, parasites,
or toxins
How long does the hand washing process take
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