CULINARY ARTS EXAMINATION STUDY
SHEET 2026 QUESTIONS WITH ANSWERS
GRADED A+
◉What is the "Cardinal Rule" for preparing scrambled eggs?.
Answer: If it is cooked in the pan, it is overcooked on the plate
◉What do with egg whites due for dishes?. Answer: The the air
beaten into the egg foam gives products lightness and assist with
leavening
◉What are the four main breakfast meats?. Answer: Canadian
bacon, sausage, bacon, and ham steak
◉What is the difference between griddlecakes and crepes?. Answer:
Crepes are thinner
◉Describe a proper poached egg. Answer: The yolk is still running
and egg whites should be firm
◉What common breakfast dish uses poached eggs?. Answer: Egg
Benedict
, ◉Procedure used to produce a stock. Answer: Cold water, simmer,
skim frequently, strain stock, cool stock, store stock, and degrease
◉Components of a stock. Answer: Bones, Mirepoix, and seasoning
◉Broth. Answer: Made from meat, poultry, game, fish, or vegetables
cooked in a liquid; simmered in a liquid for a long time
◉Broth-based soup. Answer: Soup in which the vegetables are
directly in the broth, adding flavor, body, and texture to the finished
product
◉Consommes. Answer: Should be rich in the flavor of the main
ingredient
◉Cream. Answer: A soup made from vegetables cooked in a liquid
that is thickened with a starch and pureed
◉Puree. Answer: A soup usually made from starchy vegetables or
legumes
◉Bisque. Answer: Prepared using a combination of cream and puree
procedures
SHEET 2026 QUESTIONS WITH ANSWERS
GRADED A+
◉What is the "Cardinal Rule" for preparing scrambled eggs?.
Answer: If it is cooked in the pan, it is overcooked on the plate
◉What do with egg whites due for dishes?. Answer: The the air
beaten into the egg foam gives products lightness and assist with
leavening
◉What are the four main breakfast meats?. Answer: Canadian
bacon, sausage, bacon, and ham steak
◉What is the difference between griddlecakes and crepes?. Answer:
Crepes are thinner
◉Describe a proper poached egg. Answer: The yolk is still running
and egg whites should be firm
◉What common breakfast dish uses poached eggs?. Answer: Egg
Benedict
, ◉Procedure used to produce a stock. Answer: Cold water, simmer,
skim frequently, strain stock, cool stock, store stock, and degrease
◉Components of a stock. Answer: Bones, Mirepoix, and seasoning
◉Broth. Answer: Made from meat, poultry, game, fish, or vegetables
cooked in a liquid; simmered in a liquid for a long time
◉Broth-based soup. Answer: Soup in which the vegetables are
directly in the broth, adding flavor, body, and texture to the finished
product
◉Consommes. Answer: Should be rich in the flavor of the main
ingredient
◉Cream. Answer: A soup made from vegetables cooked in a liquid
that is thickened with a starch and pureed
◉Puree. Answer: A soup usually made from starchy vegetables or
legumes
◉Bisque. Answer: Prepared using a combination of cream and puree
procedures
