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Culinary Theory Test

Enter the letter for the matching Answer
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1.
Pita
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2.
Fannie Farmer
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3.
What type of rice is firm, separate and fluffy when cooked?
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4.
What type of egg is cooked over low heat with no turning or flipping?
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5.
flavored oil
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6.
sauteuse
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7.
Green meat?
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8.
How do you prepare a lean fish?
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9.
Should you ever boil a stock?
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10.
What are some moist cooking methods?
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11.
Two types of fat?
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12.
cornish hen
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13.
basmati rice
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14.
How many ounces in a quart?
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15.
The tenderness of poultry is determined by what?
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16.
glacage
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17.
What is the temperature difference from a conventional oven to a convection oven?
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18.
How do you know when pasta is cooked?
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19.
mirepoix
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20.
what can't be made from a demi glace?
A.
50 percent onion, 25 percent celery, 25 percent carrots
B.
Age of chicken
C.
pan with sloped sides used to sauteeing
D.
sunny side up
E.
they are al dente, or firm
F.
oval or round shaped bread leavened with yeast
G.
32 oz
H.
stressed accurate measurements and made cooking a science
I.
oil infused with spices and flavors
J.
25 degrees less
K.
No, it will disrupt the clarification
L.
braising, simmering, boiling, steaming, poaching, and stewing
M.
meat that hasn't been aged
N.
Long grain
O.
cross of a game hen and white rock
P.
marbling and subcutaneous
Q.
anything but grilling
R.
allemande
S.
grown in India
T.
browning or glazing
Type the Answer that corresponds to the displayed Question.
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21.
when cooking cauliflower, adding an acid will do what?
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22.
how many fillets are in a flat fish?
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23.
when subbing dried herbs for fresh, use how much?
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24.
osso bucco is cooked using what cooking method?
Type the Question that corresponds to the displayed Answer.
incorrect
25.
soup made from fish, shellfish, and or veggies
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26.
a cross cut of a round fish
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27.
a mother sauce, made from scalded milk, an onion piquet, and white roux
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28.
a castrated male chicken
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29.
written instructions for producing quality and quantity of a specific food operation
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30.
Careme's style, lavish displays, elaborate centerpieces, many courses

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