Culinary Arts FCSA Exam Questions And Correct Answers
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Course
Culinary Arts FCSA
Institution
Culinary Arts FCSA
Clementine - Correct Answer Type of Tangerine
When accident or injury occurs in kitchen, a food service worker should... - Correct Answer Inform a supervisor
Bain Marie - Correct Answer A container holding hot water into which a pan is placed for slow cooking
A person who is proficie...
Culinary Arts FCSA Exam Questions And Correct
Answers
Clementine - Correct Answer Type of Tangerine
When accident or injury occurs in kitchen, a food service worker should... - Correct
Answer Inform a supervisor
Bain Marie - Correct Answer A container holding hot water into which a pan is placed
for slow cooking
A person who is proficient at fabricating an airline breast of chicken is - Correct Answer
Skilled
Tilt Brasier - Correct Answer A piece of equipment designed especially to stew or
braise large quantities of product, can also be used for sauteing, pan-frying, simmering,
and poaching
Zester: kitchen use - Correct Answer To shave bits or strands from the outer layer of
covering (peel) on citrus fruits (lemons, limes, oranges, etc.)
What type of sandwich is a Tuna Melt? - Correct Answer Open faced sandwich
What should be avoided according to professional plating principles? - Correct Answer
Repeating same shapes on a plate
Allergic reactions can... - Correct Answer Sometimes result in death
All-purpose flour is not... - Correct Answer A blend of soft & medium wheat
Most common flavor of pastry glaze used in professional bake shop... - Correct Answer
Apricot
Before using Whetstone, chefs must decide if they are going to use _____ or ___ as
lubricant. - Correct Answer Water or oil
Bouillon - Correct Answer A broth made by sweating meat, fish, or vegetables in water
Best choice of fat for making pies and why? - Correct Answer Butter because gives
good flavor
Why should consomme be chilled? - Correct Answer So that any solidified fat can be
easily removed
Convection steamer cooks by... - Correct Answer Directing jets of steam at the food
placed in them
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