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Culinary Theory Quiz

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1. hotel pan




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2. What type of egg is cooked over low heat with no turning or flipping?




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3. What is an airline breast?




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4. slurry




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5. reduction




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6. what are some dry heat cooking methods?




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7. breading procedure




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8. What is a classic thickener for bisque?




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9. elastin




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10. couscous




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11. AKA spider; used to remove food particles




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12. potatoes with eggs, usually piped as a garnish




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13. 35 to 40 degrees F.




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14. an aromatic plant used for flavoring




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15. bright red and slightly springy




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16. cooling to 70 degrees before cooling in the refrigerator, set on bricks in sink, add ice to sink




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17. larger scallops in 20 to 30 count




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18. simplified grande cuisine, relies on culinary principles and techniques




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19.  300 degrees to 375




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20. No, it returns the edges to their form, but doesn't sharpen





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