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Culinary Theory Quiz

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1. 3 types of roux




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2. standardized recipes




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3. Green meat?




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4. Deep frying is best for what type of fish?




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5. EP




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6. herbs most commonly used in stocks




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7. broth




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8. Ala Carte menu




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9. How do you prepare basted eggs?




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10. Roast turkey should be cooked to ?




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11. bright red and slightly springy




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12. flour milled from the entire hulled kernel




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13. aka monkfish or angler




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14. The thickest part of the meat




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15. surface fat and fat between muscle




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16. 2 fillets




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17. a bouquet of fresh veggies and herbs tied with twine and used to flavor stocks, sauces, soups, etc




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18. they are al dente, or firm




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19. compound sauce made from a demi-glace




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20. 25 degrees less





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