Culinary Fundamentals Units 1-8 Study Guide || Most
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Describe two reasons why it is important to caramelize the
onions properly? - ANSWER-It is important to caramelize
onions properly so they achieve a deep, rich brown color with
savory, umami flavor. It is important to caramelize property so
the onions do not take on a sweet flavor. It is also important so
that they are not burnt. If they are added to anything then the
entire dish would have a burnt flavor.
Define crouton and what is the purpose of a crouton? -
ANSWER-A crouton is a
bread or pastry garnish cut into bite sized pieces and either
sauteed or put in
the oven until they are crisp. They are used in many
different dishes as a
garnish, mostly soups and salads. They give a dish a
pleasant, salty crunch.
Name 3 methods by which a crouton can be produced. -
ANSWER-Croutons
,can be baked, sauteed, or
broiled.
Define the term fond, what does the term fond refer to besides
stock? - ANSWER-Fond refers to the pan drippings remaining
after roasting or sauteeing food, often deglazed and used as a
base for sauces. One example is the brown sugar stucl to the
bottom of the pan after caramelizing onions.
Explain what Gratin is and how can it be achieved? - ANSWER-
Gratin is a crispy cheese or bread topping that can be achieved
by browning in an over or under a salamander
Describe the method for clarifying butter. - ANSWER-Clarified
butter can be simmered and decanted. First the butter must be
melted and foam must be skimmed off the top. Then, decant the
clarified butter. Ladle purified butter fat into a seperate
container, water and milk solids will have dropped to the
bottom.
What is the purpose of clarifying butter? - ANSWER-The
purpose of clarifying butter is to remove milk solids and water.
Clarified butter has a higher smoke point so it is oftentimes
used for sauteeing. It is also used as a subsititute for warm
butter sauces.
Describe the procedure for a glace de viande. What are its
uses? – ANSWER-Glace de viande is made by reducing brown
veal stock, remouillage, or beef stock to a jelly like consistency.
,Glace de viande can be used to boost flavor in food, especially
sauces. When reconstituted with water it serves as a sauce
base.
What concentrates during the production of glace that gives
it its body and
viscosity? - ANSWER-During the production of glace the
gelatin in stock
becomes highly concentrated, giving the glace its body and
viscosity. This
gelatin is extracted from the bones during the stock
making process.
Explain uses and/or applications of appareil duxelles. -l
ANSWER-Apparei
duxelles can be used as a stuffing, garnish, or as flavoring in
soups and sauces
Where are carbohydrates derived from? - ANSWER-
Carbohydrates are made up of carbon, hydrogen, and oxygen.
They are produced by plants and animals for the purpose of
storing chemical energy and by plants to make a supporting
skeleton for its cells.
Carbohydrates come in two forms, name them. - ANSWER-
Carbohydrates
come in a simple form, sugar. And a complex form,
starches and fibers.
, What is the difference between Maillard reaction and
caramelization? - ANSWER-Caramelization is a process that
occurs when sugar is exposed to high heat temperatures while
maillard reactions occur in foods that specifically do not
contain much sugar. Also, Maillard reactions can begin at a low
temp of 220 while caramelization occurs in excess of 300.
What are examples of Maillard reaction? - ANSWER-Browning
of bread crusts,
the brown crust on roasted meats, roasting
potatoes in the oven
What temperature does caramelization occur? - ANSWER-The
caramelization of sugars occurs between 320-360 but the more
general definition states that it happens in excess of 300F
What temperature does Maillard reaction occur? - ANSWER-
Maillard reactions
have high and low temp reactions. The low temp reaction starts
at 220 and the
high temp reaction starts
at 310F
Describe the ratio and procedure for making brown stock. -
ANSWER-Brown stock has an 861 ratio. However, there is also
6oz of tomato paste and 2 floz veg oil per gallon as well. First
the roasting pan must be coated with enough oil for there to be
a light film covering the surface. The pan must be heated in an
over between 425 and 450. Spread and roast the bones until
deep brown, about 30-45min. Transfer the nones to a large
Recent Exam 2026-2027 Actual Complete Real Exam
Questions And Correct Answers (Expertly Verified
Answers) Already Graded A+ | Guaranteed Success!!
Newest Exam | Just Released!!– Instant Download.
Describe two reasons why it is important to caramelize the
onions properly? - ANSWER-It is important to caramelize
onions properly so they achieve a deep, rich brown color with
savory, umami flavor. It is important to caramelize property so
the onions do not take on a sweet flavor. It is also important so
that they are not burnt. If they are added to anything then the
entire dish would have a burnt flavor.
Define crouton and what is the purpose of a crouton? -
ANSWER-A crouton is a
bread or pastry garnish cut into bite sized pieces and either
sauteed or put in
the oven until they are crisp. They are used in many
different dishes as a
garnish, mostly soups and salads. They give a dish a
pleasant, salty crunch.
Name 3 methods by which a crouton can be produced. -
ANSWER-Croutons
,can be baked, sauteed, or
broiled.
Define the term fond, what does the term fond refer to besides
stock? - ANSWER-Fond refers to the pan drippings remaining
after roasting or sauteeing food, often deglazed and used as a
base for sauces. One example is the brown sugar stucl to the
bottom of the pan after caramelizing onions.
Explain what Gratin is and how can it be achieved? - ANSWER-
Gratin is a crispy cheese or bread topping that can be achieved
by browning in an over or under a salamander
Describe the method for clarifying butter. - ANSWER-Clarified
butter can be simmered and decanted. First the butter must be
melted and foam must be skimmed off the top. Then, decant the
clarified butter. Ladle purified butter fat into a seperate
container, water and milk solids will have dropped to the
bottom.
What is the purpose of clarifying butter? - ANSWER-The
purpose of clarifying butter is to remove milk solids and water.
Clarified butter has a higher smoke point so it is oftentimes
used for sauteeing. It is also used as a subsititute for warm
butter sauces.
Describe the procedure for a glace de viande. What are its
uses? – ANSWER-Glace de viande is made by reducing brown
veal stock, remouillage, or beef stock to a jelly like consistency.
,Glace de viande can be used to boost flavor in food, especially
sauces. When reconstituted with water it serves as a sauce
base.
What concentrates during the production of glace that gives
it its body and
viscosity? - ANSWER-During the production of glace the
gelatin in stock
becomes highly concentrated, giving the glace its body and
viscosity. This
gelatin is extracted from the bones during the stock
making process.
Explain uses and/or applications of appareil duxelles. -l
ANSWER-Apparei
duxelles can be used as a stuffing, garnish, or as flavoring in
soups and sauces
Where are carbohydrates derived from? - ANSWER-
Carbohydrates are made up of carbon, hydrogen, and oxygen.
They are produced by plants and animals for the purpose of
storing chemical energy and by plants to make a supporting
skeleton for its cells.
Carbohydrates come in two forms, name them. - ANSWER-
Carbohydrates
come in a simple form, sugar. And a complex form,
starches and fibers.
, What is the difference between Maillard reaction and
caramelization? - ANSWER-Caramelization is a process that
occurs when sugar is exposed to high heat temperatures while
maillard reactions occur in foods that specifically do not
contain much sugar. Also, Maillard reactions can begin at a low
temp of 220 while caramelization occurs in excess of 300.
What are examples of Maillard reaction? - ANSWER-Browning
of bread crusts,
the brown crust on roasted meats, roasting
potatoes in the oven
What temperature does caramelization occur? - ANSWER-The
caramelization of sugars occurs between 320-360 but the more
general definition states that it happens in excess of 300F
What temperature does Maillard reaction occur? - ANSWER-
Maillard reactions
have high and low temp reactions. The low temp reaction starts
at 220 and the
high temp reaction starts
at 310F
Describe the ratio and procedure for making brown stock. -
ANSWER-Brown stock has an 861 ratio. However, there is also
6oz of tomato paste and 2 floz veg oil per gallon as well. First
the roasting pan must be coated with enough oil for there to be
a light film covering the surface. The pan must be heated in an
over between 425 and 450. Spread and roast the bones until
deep brown, about 30-45min. Transfer the nones to a large
