In each blank, try to type in the
word that is missing. If you've
typed in the correct word, the
blank will turn green.
If your not sure what answer should be entered, press the space bar and the next missing letter will be displayed. When you are all done, you should look back over all your answers and review the ones in red. These ones in red are the ones which you needed help on. Question: What is an airline ?Answer: a semi boneless breast with the skin and drumette Question: ?Answer: the protein in egg inside of a raft that clarifies stock Question: Al Answer: meaning "to the a bit chewy Question: Ala menuAnswer: menu everything is priced individually Question: allemandeAnswer: compound sauce from veloute with egg yolks and heavy cream, flavored with lemon juice Question: CaremeAnswer: of the french Grande Cuisine Question: AP for??Answer: As Purchased Question: Au sec:Answer: reduced to dry Question: balloon Answer: used to whipping air into a Question: bardingAnswer: in fat Question: Answer: 1/4 by 1/4 by 2" Question: bay Answer: smaller than sea scallops, 70 to 90 Question: blancAnswer: butter sauce made with wine, butter, and shallots Question: BechamelAnswer: a mother sauce, made from milk, an onion piquet, and white roux Question: Beurre Answer: small balls of butter and flour swirled into a dish at the last Question: bisqueAnswer: a soup made with fish or Question: the body of a is??Answer: the liquid it is made Question: the body of a is???Answer: it's on the palate Question: Answer: sauce made from a demi-glace Question: Answer: the first modern type restaurant , opened it in 1765 Question: garniAnswer: a bouquet of fresh veggies and herbs tied with twine and used to stocks, sauces, soups, etc Question: BraiseAnswer: combination cooking method using dry and then heat together Question: procedureAnswer: flour, eggwash, then Question: Answer: flavorful liquid from simmering and veggies for long time Question: buffalo Answer: used to chop in bulk Question: butterflyAnswer: to cut in half, but leave attached, for more plate coverage Question: collagenAnswer: connective tissue that DOES in moist heat Question: Answer: a castrated male Question: catfishAnswer: a freshwater fish, most commonly deep fried, aquafarmed in the Question: ChasseurAnswer: sauce flavored with shallots and white wine and mushrooms Question: China Answer: metal strainer with holes Question: ChinoisAnswer: metal strainer with fine mesh to Question: ChlorophyllAnswer: gives plants their green pigment, aids in Question: ChowderAnswer: soup made from fish, , and or veggies Question: classic Answer: simplified grande cuisine, relies on principles and techniques Question: Answer: mix of eggwhites, ground meat and an acidic , used to clarify broth Question: concasseAnswer: peeled, seeded and rough Question: consommeAnswer: egg , ground beef, tomatoes and mirepoix Question: coquilleAnswer: the shell of a scallop, also used as a dish Question: henAnswer: of a game hen and white rock Question: court Answer: poaching Question: couscousAnswer: small bits of dough - pasta Question: convectionAnswer: the transfer of heat by natural or mechanical means Question: croissantAnswer: rich buttery crescent roll made with flakey yeast dough Question: crustaceanAnswer: Question: menuAnswer: a menu that cycles through then repeats Question: deglazingAnswer: using a liquid to release fond from bottom of Question: demi Answer: half stock, half brown stock, half reduced Question: dover Answer: the only true Question: duchesseAnswer: with eggs, usually piped as a garnish Question: durum Answer: hard wheat with high Question: Answer: connective that DOES NOT dissolve in moist heat Question: EPAnswer: portion Question: Answer: 5 mother sauces, classic cuisine, KISS, system Question: executive Answer: head chef, overseas everything in the Chef de cuisine Question: FarmerAnswer: stressed accurate measurements and made a science Question: flavored Answer: oil with spices and flavors Question: foie Answer: an enlarged liver of a duck or Question: fondAnswer: caramelized in bottom of pan Question: fond Answer: white Question: fond Answer: brown Question: dip sandwichAnswer: roast beef sandwich served with au jus to dip Question: gazpachoAnswer: cold soup with veggies Question: glacageAnswer: browning or Question: glace de Answer: brown syrupy sauce made by reducing stock Question: de volailleAnswer: light syrupy glaze made by reducing a stock Question: grand Answer: 's style, lavish displays, elaborate centerpieces, many courses Question: green Answer: headless, on Question: Answer: flat surface Question: gritsAnswer: ground dried Question: gyroAnswer: ground lamb in pita bread Question: HACCPAnswer: Hazard Analysis Control Point Question: herbAnswer: an aromatic used for flavoring Question: panAnswer: 2 inch deep full size Question: IQF Answer: Individually frozen Question: dry pastaAnswer: made from wheat Question: Answer: mixture of heavy and egg yolks, must be tempered into mixtures Question: Answer: injecting with Question: lotteAnswer: aka or angler Question: mandolinAnswer: a manually operated slicer with blades Question: Answer: streaks of fat muscle Question: Answer: soaking raw meat in seasoned liquid to flavor and tenderize Question: menuAnswer: menu that changes with the based on product availability Question: Masa Answer: finely flour from hominy used for tortillas, breads, etc. Question: Answer: an italian soup Question: mirepoixAnswer: 50 onion, 25 percent celery, 25 percent carrots Question: Three categories of Answer: Univalve, bivalve, Question: cristoAnswer: , ham, chicken, and cheese, dipped in egg and fried Question: MSPAnswer: menu price Question: Answer: court bouillon served with fish or shellfish Question: cuisineAnswer: new cuisine, lighter with more natural flavors, shorter cooking Question: offalAnswer: internal Question: piquetAnswer: 1/6th of an onion, and a bay leaf by two whole cloves Question: P and D Answer: and deveined Question: panfryAnswer: dry heat method using more fat and a temp. Question: Answer: oval or shaped bread leavened with yeast Question: Po Boy Answer: new orleans style sandwich with oysters or shrimp Question: Answer: continued the nouvelle cuisine, believed should be a single dominant in each dish Question: PoivradeAnswer: any sauce where peppercorns the dominant flavor Question: PolentaAnswer: dish made by cooking corn meal with liquid into a large soft mass Question: controlAnswer: consistency, plate coverage, food costs, all ingredients Question: prix fix Answer: complete meal for a set Question: Answer: atlantic hardshell Question: recipeAnswer: list of instructions for an item Question: Answer: allowing the sauce or to reduce to desired thickness or consistency using heat Question: regional Answer: set of recipes based on local ingredients, and practices Question: Answer: large, round pan with sides and loop handles Question: Answer: cooking equipment that slowly rotates meat in front of a element Question: rouxAnswer: equal part fat and flour used to Question: sachetAnswer: sack of that season a soup or stock Parsley stems, peppercorns, thyme, bay leaf Question: salamanderAnswer: overhead broiler used primarily to or top brown foods Question: Answer: fish, round and fatty Question: salsaAnswer: usually cold, chunky mixture of fresh herbs, spices,fruits and veggies used as a sauce or Question: recipesAnswer: written instructions for producing quality and quantity of a food operation Question: static Answer: menu does not change, used by fast food , offer same items for each time of day Question: sauteAnswer: high heat, with fat and correct pan. Dry heat cooking Question: sauteuseAnswer: pan with sloped sides used to Question: sautoirAnswer: round pan with sides Question: sea Answer: larger scallops in 20 to 30 Question: Answer: AKA ; used to remove food particles Question: Answer: cold and corn starch or arrow root, used to thicken Question: smoke Answer: at which fat starts to break down Question: spiderAnswer: hand tool with a mesh disk used to particles of food Question: breading procedureAnswer: in flour, then eggwash, then breadcrumbs Question: Answer: surface fat and fat muscle Question: sweetbreadsAnswer: thymus gland of a calf or Question: methodAnswer: method of deep frying by dropping foods directly into hot fat Question: table d'hote Answer: offers complete meal for set price, same as Prix fix Question: tilt Answer: large flat-bottomed pan used as a with a hand crank Question: Answer: cooling to 70 before cooling in the refrigerator, set on bricks in sink, add ice to sink Question: vinegarAnswer: thin sour liquid used as a preservative, cleaner, or ingredient Question: pepperAnswer: peppercorns allowed to ripen until they turn red and then berries are allowed to Question: wheatAnswer: flour milled from the entire kernel Question: working Answer: chef at a establishment Question: Answer: serving, weight or Question: How do you sharpen a chef's ?Answer: Hold at 20 degree angle using whet stone. Start at and move from heel to tip. Question: Does a sharpen a knife?Answer: No, it returns the edges to their form, but 't sharpen Question: What are two of meal serviceAnswer: a la carte and semi a la Question: 3 types of riceAnswer: long grain, medium grain, grain Question: riceAnswer: in India Question: 3 methods for cooking Answer: , pilaf, and risotto Question: describe the 1-2-3 for riceAnswer: 1 part rice, 2 liquid, equals 3 parts cooked rice Question: herbs most commonly used in Answer: parsley stems, peppercorns, bay and thyme Question: when cooking cauliflower, an acid will do what?Answer: control the Question: Are waxy good for french fries?Answer: No, they are too high in sugar and too low in Question: What is the best method for determining of grains?Answer: Question: How do you know when pasta is ?Answer: they are al , or firm Question: What are the parts of the ?Answer: Bran, endosperm, and Question: Name the five :Answer: sight (most important) sound, taste, touch and Question: 3 types of Answer: , blonde, and brown Question: What is the flour to fat Answer: parts of each. Ex 1 part flour, 1 part fat Question: Name four fats that can be Answer: Butter, oil, lard and animal Question: What are some cooking methods?Answer: braising, simmering, boiling, , poaching, and stewing Question: what are some dry heat methods?Answer: , grilling, roasting,baking, deep frying, pan frying, and sauteeing Question: What are the of heat on food?Answer: GEMCC (Starches gelatinize) water evaporates, fats melt, sugars caramelize, and proteins Question: Methods of heat ?Answer: conduction, , radiation Question: boils at what temp?Answer: 212 Question: What is the difference from a conventional oven to a convection oven?Answer: 25 less Question: temperature range for ?Answer: 180 to 205 Question: temperature range for ?Answer: 160-180 Question: times for stocksAnswer: fish- 1.5-2 hourspoultry- 3-5 - 6-8 hrs Question: you ever boil a stock?Answer: No, it will disrupt the Question: What is the max temp for a yeast?Answer: 110 Question: What is the temp for deep fat?Answer: 300 degrees to Question: At what temp do eggs to coagulate?Answer: 140 Question: Roast turkey should be to ?Answer: 165 Question: Where should you the thermometer when checking the temp?Answer: The thickest part of the Question: What is the temp zone?Answer: 41-135 Question: What is the most breakfast preparation?Answer: Eggs! Question: What is a ?Answer: an open faced Question: How do you basted eggs?Answer: sunny side up with hot grease Question: What do you add to a of water to poach eggs? Answer: 2 tsp Vinegar and 1 tsp. Question: Spreads do what to a ?Answer: provide flavor and Question: To get the max from whipping egg whites useAnswer: a clean bowl, egg whites at room temp., eggs Question: What are four measuring found in most kitchens?Answer: measuring ,measuring cups,portion scales,ladles Question: 3 of poultry and cooking method for each?Answer: 1) - frying2) stewing hen - stewing3) roaster - roasting Question: poultry is looking for what?Answer: tears and Question: The tenderness of is determined by what?Answer: Age of Question: a popular breed of poultry in Europe but not Answer: guinea Question: drawn ?Answer: Question: dressed ?Answer: head, gills, , and fins removed Question: filletAnswer: a boneless side of Question: steakAnswer: a cross cut of a fish Question: how many are in a flat fish?Answer: 4 fillets Question: How many in a round fish?Answer: 2 fillets Question: Beef, poultry, and seafood inspections are or mandatory?Answer: seafood is voluntary, the are mandatory Question: 4 of muscle tissue in a meatAnswer: 1)protein, 2)fat 3)minerals 4) Question: osso bucco is cooked what cooking method?Answer: braising Question: of beef are:Answer: prime, choice, select, standard, commercial, , cutter, and canner Question: The most grade of meat for restaurant?Answer: choice Question: New york are cut from the what?Answer: strip Question: Rib eye are cut from the ?Answer: Question: meat?Answer: meat that hasn't been Question: How many are in a gallon?Answer: 128 oz. Question: How many ounces in a ?Answer: 32 oz Question: Ounces in a Answer: 16 oz Question: in a cup?Answer: 8 oz. Question: A gallon has ___ quarts, ____ pints, _____cups and _____ tablespoonsAnswer: 4 quarts, 8 pints, 16 cups, and 256 Question: How do you get menu price?Answer: Food cost divided by food cost Question: 20th century chef who modernized foodAnswer: Question: Broken is what type of hazard?Answer: a physical Question: Truth in ?Answer: Has to be what it says it Question: recipe cost is what?Answer: cost of the used to complete recipe Question: The most part of the menu?Answer: Language Question: 3 items that weight and are interchangeable?Answer: milk, , and eggs Question: what is the most quality of a deep fryer?Answer: the recover Question: What type of cut do you use when size does not ?Answer: Question: Add herbs when?Answer: at the end of Question: when subbing dried for fresh, use how much?Answer: 1/3 dry. Question: What has the highest point?Answer: soy bean Question: Never use this for a sauce!Answer: Question: Which is shorter, parboiling, or ?Answer: blanching, but both lock in color, kill and raw smell Question: what can't be made from a demi ?Answer: allemande Question: what is the in white stock and brown stock?Answer: Caramelized Question: what is the between stock and broth?Answer: Broth uses meat, uses just bones Question: What isn't a bisque?Answer: dark Question: what temp hot cream be served at?Answer: 190 to 200 Question: What is a thickener for bisque?Answer: rice Question: can you a cream soup by boiling?Answer: No Question: Two of fat?Answer: marbling and Question: What is the best for cooking veal shank?Answer: braising Question: What color should lamb be when ?Answer: red and slightly springy Question: How are fish and graded?Answer: ABC Question: How do you a lean fish?Answer: but grilling Question: Deep is best for what type of fish?Answer: Question: What is the best cooking method for ?Answer: sauteeing Question: What is the best for fish or shellfish?Answer: a light sauce, like a blanc Question: eggs, you look for:Answer: clear thick whites, yolk firm and round, and well shaped shell. Grade Question: scrambled eggs are a sign of what?Answer: overcooking Question: What does help do when poaching eggs?Answer: the eggs hold their shape Question: What type of egg is cooked over low heat with no or flipping?Answer: sunny side Question: to make eggs use:Answer: eggs Question: Store fresh at what temp?Answer: 35 to 40 F. Question: what isn't able to be by drying? Answer: sprouts Question: How do you dry beans?Answer: soak and Question: What is best for a wrap?Answer: Question: The biggest hazard in making? Answer: contamination Question: Largest part of a kernel?Answer: endosperm Question: best potatoes for ?Answer: potatoes Question: What type of rice is firm, separate and when cooked? Answer: Long Question: What is Answer: 1/8th by 1/8th by 2" Question: dice?Answer: 1/4 by 1/4 by 1/4 " Question: fine ?Answer: 1/16 by 1/16 by 2" Question: dice?Answer: 1/2 by 1/2 by 1/2 Question: dice?Answer: 3/4 by 3/4 by 3/4 cut |
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