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BPA 111 Test

Enter the letter for the matching Answer
incorrect
1.
Ciseler
incorrect
2.
minced
incorrect
3.
Rest
incorrect
4.
Torne
incorrect
5.
Pont Neuf
incorrect
6.
Broil
incorrect
7.
Degraser
incorrect
8.
Depouiller
incorrect
9.
Pommes Frites
incorrect
10.
Cheveau
incorrect
11.
Bread
incorrect
12.
Whip
incorrect
13.
Grill
incorrect
14.
Caramelize
incorrect
15.
Clarify
incorrect
16.
Fire
incorrect
17.
Julienne
incorrect
18.
Sear
incorrect
19.
Saute
incorrect
20.
Lard
A.
Thin cuts like Chiffonade but refers to scoring of the skin for fish and poultry.
B.
Medium Dice
C.
To insert strips of fat into a piece of meat
D.
To cook with radiant heat from above
E.
To coat
F.
Brunoise ( 1/16" strips)
G.
To remove impurities
H.
Skimming Skin
I.
To turn
J.
To beat air into product
K.
To allow fibers in roasted meats to relax
L.
Finely Chopped
M.
To cook quickly in a small amount of fat
N.
Hair like cut for potatoe 1/32 X 1/32 X 2 inches.
O.
To put on the fire
P.
To brown a product's natural sugars
Q.
Skimming Fat
R.
To cook with radiant heat from below
S.
Large Dice
T.
To brown on all sides, to seal in juices
Type the Answer that corresponds to the displayed Question.
incorrect
21.
Dubarry
incorrect
22.
Blanch
Type the Question that corresponds to the displayed Answer.
incorrect
23.
To cook directly on a flat range top
incorrect
24.
To drag flour
incorrect
25.
To partially cook in boiling water
incorrect
26.
Garnish with Parsley
incorrect
27.
Peasant or Country Style
incorrect
28.
To cook covered in a sauce or liquid
incorrect
29.
To cook in liquid at a gentle boil (186*-205*)
incorrect
30.
Skimming Scum

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Created by: etroscinski
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