CTE 1001 75 Test Prep Like a Pro: Your
Go-To Question Guide
160-185 degrees - ✔ ✔ What is the temperature range for poaching?
190-200 - ✔ ✔ At what temperature should hot cream soups be served?
212 - ✔ ✔ What is the boiling point of water?
6 to 8 hours - ✔ ✔ How long should you simmer beef bones to make a good quality stock?
8 ounces onion, 4 ounces carrot, 4 ounces celery - ✔ ✔ What are the typical portions for making 1
pound of mirepoix?
A and B - ✔ ✔ Which of the following is a suitable cut of meat for sauteeing?
about 1/3 as much - ✔ ✔ What quantity of dried herbs should be substituted for fresh in a recipe?
adding a cornstarch slurry - ✔ ✔ Which of the following will not help restore a broken hollandaise?
adding cold milk to hot soup - ✔ ✔ Which of the following steps will not help prevent a cream soup
from curdling?
aftertaste or finish - ✔ ✔ What is the final flavor that remains in the mouth after swallowing?
B and C - ✔ ✔ For which of the following tasks would you use as immersion blender?
black peppercorn - ✔ ✔ White peppercorns come from the same plant as what other pepper?
bones - ✔ ✔ What is the most important component in any stock?
braising - ✔ ✔ What cooking method is most appropriate for preparing veal shank?
bright red in the center and slightly springy - ✔ ✔ What is the appearance and texture of a medium-
rare grilled lamb chop?
broth is made with meat, not just bones - ✔ ✔ How is a broth different from a stock?
brown stock is made from simmering bones with vegetable, all of of which have been caremalized. - ✔
✔ What is the difference between white stock and brown stock?
chicken gumbo - ✔ ✔ Which of the following is not a broth-based soup?
chicken stock - ✔ ✔ What is the glace de volaile made from?
Go-To Question Guide
160-185 degrees - ✔ ✔ What is the temperature range for poaching?
190-200 - ✔ ✔ At what temperature should hot cream soups be served?
212 - ✔ ✔ What is the boiling point of water?
6 to 8 hours - ✔ ✔ How long should you simmer beef bones to make a good quality stock?
8 ounces onion, 4 ounces carrot, 4 ounces celery - ✔ ✔ What are the typical portions for making 1
pound of mirepoix?
A and B - ✔ ✔ Which of the following is a suitable cut of meat for sauteeing?
about 1/3 as much - ✔ ✔ What quantity of dried herbs should be substituted for fresh in a recipe?
adding a cornstarch slurry - ✔ ✔ Which of the following will not help restore a broken hollandaise?
adding cold milk to hot soup - ✔ ✔ Which of the following steps will not help prevent a cream soup
from curdling?
aftertaste or finish - ✔ ✔ What is the final flavor that remains in the mouth after swallowing?
B and C - ✔ ✔ For which of the following tasks would you use as immersion blender?
black peppercorn - ✔ ✔ White peppercorns come from the same plant as what other pepper?
bones - ✔ ✔ What is the most important component in any stock?
braising - ✔ ✔ What cooking method is most appropriate for preparing veal shank?
bright red in the center and slightly springy - ✔ ✔ What is the appearance and texture of a medium-
rare grilled lamb chop?
broth is made with meat, not just bones - ✔ ✔ How is a broth different from a stock?
brown stock is made from simmering bones with vegetable, all of of which have been caremalized. - ✔
✔ What is the difference between white stock and brown stock?
chicken gumbo - ✔ ✔ Which of the following is not a broth-based soup?
chicken stock - ✔ ✔ What is the glace de volaile made from?
