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Culinary Theory Test

Enter the letter for the matching Answer
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1.
What is the max temp for blooming a yeast?
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2.
Po Boy Sandwich
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3.
3 items that weight and volume are interchangeable?
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4.
griddle
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5.
What is julienne
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6.
whole wheat
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7.
larding
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8.
sauteuse
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9.
to make eggs benedict use:
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10.
barding
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11.
Water boils at what temp?
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12.
describe the 1-2-3 method for rice
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13.
How many ounces are in a gallon?
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14.
what can't be made from a demi glace?
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15.
spider
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16.
drawn means?
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17.
Polenta
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18.
What is the best method for cooking veal shank?
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19.
herb
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20.
the body of a sauce is??
A.
110 degrees
B.
milk, water, and eggs
C.
new orleans style sandwich with fried oysters or shrimp
D.
flour milled from the entire hulled kernel
E.
212 degrees
F.
wrapping in fat
G.
the liquid it is made of
H.
injecting with fat
I.
flat cooking surface
J.
1/8th by 1/8th by 2" cut
K.
italian dish made by cooking corn meal with liquid into a large soft mass
L.
hand tool with a mesh disk used to strain particles of food
M.
gutted
N.
an aromatic plant used for flavoring
O.
1 part rice, 2 parts liquid, equals 3 parts cooked rice
P.
allemande
Q.
128 oz.
R.
braising
S.
pan with sloped sides used to sauteeing
T.
poached eggs
Type the Answer that corresponds to the displayed Question.
incorrect
21.
when cooking cauliflower, adding an acid will do what?
Type the Question that corresponds to the displayed Answer.
incorrect
22.
half brown stock, half brown stock, half reduced
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23.
thin sour liquid used as a preservative, cleaner, or cooking ingredient
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24.
white stock
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25.
compound sauce from veloute thickened with egg yolks and heavy cream, flavored with lemon juice
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26.
list of instructions for preparing an item
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27.
used to chop things in bulk
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28.
soaking raw meat in seasoned liquid to absorb flavor and tenderize
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29.
Careme's style, lavish displays, elaborate centerpieces, many courses
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30.
thymus gland of a calf or lamb

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