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CulinaryChapter5Test

Question	Answer
Heat, light, and air all _____ the loss of flavor and color in herbs and spices.	speed
When deep frying, the time it takes oil to reheat to the correct cooking temperature once food is added.	Recovery time
Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture	Marinating
The top of a knife blade, which is the non-cutting edge of the blade.	Spine
A short knife used for detail work or cutting fruits and vegetables.	Paring knife
Foodhandlers use a scissor-like utensil called _____ to pick up and handle all kinds of solid food.	Tongs
A _____ is a unit in which a cook places food on a stick, or spit, and roasts it over or under a heat source.	Rotisserie
Thin slices of meat or fish rolled around a filling of ground meat or vegetables	Paupiettes
Combination cooking	Uses both dry heat and moist heat cooking methods
Shallow poaching	Cooks food using a combination of steam and a liquid bath
A utility cart is an example of which type of food service equipment	Receiving
A walk-in refrigerator is an example of which type of food service equipment	Storage
Dry good must be stored at least ___ inches off the floor on stainless steel shelving	6
All refrigerators must maintain temperatures between	32 degrees F and 41 degrees F
A ____ knife is used to separate raw meat from the bone	boning
Cutters and mixers are which type of food service equipment	Preparation
Which type of knife is used to cut fish	Fillet
Which type of knife is used to slice bread and cake	Serrated
An oyster knife is used to	open oyster shells
At what angle should you hold a knife to sharpen it	20 degrees
A light, fine, mesh gauze for straining liquids, bundling herbs, or thickening yogurt is called a ______	cheesecloth
A parisienne scoop is most likely to be used to cut sections from which food?	Melon
A China cap and a chinois are a type of	strainer
What piece of equipment removes foam from stock or soup and removes solid ingredients from liquids?	skimmer
Which piece of small equipment is used to puree very soft foods and to remove solids from purees?	Tamis
Which hand tool shreds small pieces of the outer peel of citrus fruits?	Zester
Which hand tool cuts a thick layer from vegetables and fruits more efficiently than a paring knife?	Peeler
Which type of pot includes a lower pot that holds boiling or simmering water to gently cook food in the upper pot?	Double boiler
Which type of pan is used to hold prepared food in a steam table, hot-holding cabinet, or refrigerator?	Hotel pan
To cook cream, milk, or chocolate gently over hot water, use a	double boiler
Which type of pan is a shallow skillet with very short, slightly sloping sides?	crepe pan
To clean the inside of a(n) ___ pan without damaging it, use a plastic mesh scrubber	non stick coating
A manually operated slicer made of stainless steel with adjustable blades that slice and juilenne is a	mandolin
A flat beater paddle is used to	mix, mash and cream soft foods
In which type of steamer is steam generated in a boiler and then piped to the cooking chamber where it is vented over the food?	Convection steamer
Which type of broiler is used to brown, finish, and melt foods to order.	Salamander
A rotisserie is a type of	Broiler
Which type of burner cooks food on a thick slate of cast iron and provides consistent and even heat?	Flat-top
A _____ oven has a fan that circulates hot air around the food as it cooks.	Convection
A ____ oven has three to five circular shelves on which food cooks as the shelves move around a central rod.	Rotary
A bain-marie is used to	keep foods warm via a hot water bath
Which type of holding equipment is a unit designed to hold either one full size hotel pan or multiple smaller hotel pans per slot?	Steam table
The bark, roots, seeds, buds, or berries of an aromatic plant are called	Spices
The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is	Convection
Inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside is known as	larding
Which dry-heat cooking method cooks food by surrounding the item with hot, dry air in the oven?	Roasting
Which dry-heat cooking method cooks a food item on a hot flat surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet?	Griddling
Which moist heat cooking method completely submerges food in a liquid that is at a constant, moderate temperature?	Simmering
Which moist-heat cooking method involves partially cooking food in a liquid or with steam?	Blanching
A braised dish usually made with red meat (often beef), vegetables, red wine and seasoning is called	Daube
A white stew traditionally made from veal, chicken or lamb, garnished with mushrooms and pearl onions and served in a white sauce is referred to as	Blanquette
Which stew is usually prepared from mutton or lamb, with a garnish of root vegetables, onions and peas?	Navarin
The hand that is not holding the knife is called the	Guiding hand
A(n) ____ is something that enhances the flavor of an item without changing the primary flavor of the dish.	Seasoning
____ is often used to line pans to prevent food from sticking	Parchment
A(n) ____ combines dry and wet ingredients blended together with a binder	Batter
_____ happens to food after it has been removed from the oven when the pan holds a certain amount of heat that continues to cook the food	Carryover cooking
_____ is the amount of an item that is served to the guest	Serving
A(n) _____ is used to grind and hone the edges of steel tools and implements	Sharpening stone
A(n) _____ is a flexible, round-tipped tool used for icing cakes, spreading fillings and glazes, leveling dry ingredients when measuring, and turning pancakes and other foods.	Straight spatula

Created by: abwalte

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