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CULINARY ARTS EXAM QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS EXAM QUESTIONS WITH CORRECT ANSWERS
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CULINARY ARTS EXAM QUESTIONSWITH CORRECT ANSWERS
Tip - answer-which of the following is a portion of the knife chefs use for detailed work
such as paring, trimming, and peeling.
Research recipies - answer-which is not a step of mise en place
Heat - answer-in order for food to cook, which of the following must be applied to the
food
Stir-frying - answer-which is not a dry-heat method
Simmering - answer-which is a moist-heating cooking technique which involves food
being submerged in liquid which is between 185°f and 205°f with small bubbles
breaking through the liquids surface
Plexiglass - answer-kitchen tools are not made from _____
Gases - answer-which do measuring tools not measure?
Straightening the knifes blade - answer-a honing steel can be used to do which of the
following?
Everything in its place - answer-mise en place is a french phrase meaning ____
41°f or lower - answer-what is the temp for refrigeration storage
Smoke point - answer-what is the temperature at which oil will begin to smoke.
Braising - answer-which is a cooking method which involves searing the food item in hot
oil and then partially submerging the food product in enough liquid to come up halfway
up the food item in a covered pot or pan
165°f - answer-whole chicken, whole turkey, poultry parts, duck and goose should reach
which of the following internal temperatures to be considered done?
Convection oven - answer-which is not a kitchen tool category
Liter - answer-which is a measuring term used in the metric system
Deep frying - answer-which of the following is a cooking technique which involves food
being completely immersed in hot fat and fried until its done
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