CULINARY 1ST-2ND SEM FINAL EXAM
QUESTIONS WITH CORRECT ANSWERS
Biological - Answer-Blood is an example of which type of contamination?
Physical - Answer-Band aids, glass and hair are all examples of which type of
contamination?
Chemical - Answer-Bleach is an example of which type of contamination?
People - Answer-Most diseases are spread by ______________.
165 - Answer-The minimum internal temperature that chicken should be cooked to is
_________ degrees.
Fine herb - Answer-This herb has softer leaves with volatile oils, soft stems and should
be added at the end of the cooking process.
Heat and chemical - Answer-Two methods of sanitizing are _________ and
________________.
Remoulage - Answer-Reuse of the components of stock.
Relax the gluten - Answer-Pasta dough should rest before being rolled and cut to
_____________ the _____________.
Cellulose fiber - Answer-This gives vegetables their shape and structure. (2 words)
Bi-valves - Answer-Oysters and clams (which have two shells) are considered ____-
____________.
Fond - Answer-This is the crust that forms in the bottom of the pan when roasting
bones.
70 - Answer-Bacteria will increase most rapidly in food that is at ______ degrees, which
is in the middle of the temperature danger zone.
Prime, choice, select, standard - Answer-The quality grades of beef in order.
Drawn - Answer-The proper name of a fish that has only had its viscera (guts) removed.
Belly burn - Answer-One sign that a fish is NOT fresh is that the belly will have
_________ ________.
, Sweet - Answer-One sign that a fish IS fresh is that it will have a ___________ smell.
Flesh - Answer-One sign that a fish IS fresh is that the ___________ will respond to soft
pressure.
Mirepoix - Answer-1 pound onions, 1/2 pound carrots and 1/2 pound celery is the
correct ratio for _______________.
Fine brunoise - Answer-1/16" x 1/16" x 1/16" (2 words)
Medium dice - Answer-1/2" x 1/2" x 1/2" (2 words)
Fine julienne - Answer-1/16" x 1/16" x 1-2" (2 words)
Large dice - Answer-3/4" x 3/4" x 3/4" (2 words)
Julienne - Answer-1/8" x 1/8" x 1-2"
Batonnet - Answer-1/4" x 1/4" x 2-2 1/2"
Paysanne - Answer-1/2" x 1/2" x 1/8"
Brunoise - Answer-1/8" x 1/8" x 1/8"
Lozenge - Answer-1/2" x 1/2" x 1/8" (diamond)
Bias - Answer-diagonal cut, to create more surface area
Small dice - Answer-1/4" x 1/4" x 1/4" (2 words)
Tourne' - Answer-football shape with seven, even sides
Chiffonade - Answer-find shreds of leafy greens or herbs
Mince - Answer-finely chopped pieces (usually garlic or herbs)
Dore' - Answer-The proper French term used for the color of bones roasted to a golden
brown color.
Simmered - Answer-Stock should be (boiled OR simmered) to get the best extraction
out of the components?
Mother - Answer-Espagnole, Bechamel, Veloute' and Tomato are all
_______________/grand sauces.
Flavor - Answer-A brown roux has more ___________ than a white roux.
QUESTIONS WITH CORRECT ANSWERS
Biological - Answer-Blood is an example of which type of contamination?
Physical - Answer-Band aids, glass and hair are all examples of which type of
contamination?
Chemical - Answer-Bleach is an example of which type of contamination?
People - Answer-Most diseases are spread by ______________.
165 - Answer-The minimum internal temperature that chicken should be cooked to is
_________ degrees.
Fine herb - Answer-This herb has softer leaves with volatile oils, soft stems and should
be added at the end of the cooking process.
Heat and chemical - Answer-Two methods of sanitizing are _________ and
________________.
Remoulage - Answer-Reuse of the components of stock.
Relax the gluten - Answer-Pasta dough should rest before being rolled and cut to
_____________ the _____________.
Cellulose fiber - Answer-This gives vegetables their shape and structure. (2 words)
Bi-valves - Answer-Oysters and clams (which have two shells) are considered ____-
____________.
Fond - Answer-This is the crust that forms in the bottom of the pan when roasting
bones.
70 - Answer-Bacteria will increase most rapidly in food that is at ______ degrees, which
is in the middle of the temperature danger zone.
Prime, choice, select, standard - Answer-The quality grades of beef in order.
Drawn - Answer-The proper name of a fish that has only had its viscera (guts) removed.
Belly burn - Answer-One sign that a fish is NOT fresh is that the belly will have
_________ ________.
, Sweet - Answer-One sign that a fish IS fresh is that it will have a ___________ smell.
Flesh - Answer-One sign that a fish IS fresh is that the ___________ will respond to soft
pressure.
Mirepoix - Answer-1 pound onions, 1/2 pound carrots and 1/2 pound celery is the
correct ratio for _______________.
Fine brunoise - Answer-1/16" x 1/16" x 1/16" (2 words)
Medium dice - Answer-1/2" x 1/2" x 1/2" (2 words)
Fine julienne - Answer-1/16" x 1/16" x 1-2" (2 words)
Large dice - Answer-3/4" x 3/4" x 3/4" (2 words)
Julienne - Answer-1/8" x 1/8" x 1-2"
Batonnet - Answer-1/4" x 1/4" x 2-2 1/2"
Paysanne - Answer-1/2" x 1/2" x 1/8"
Brunoise - Answer-1/8" x 1/8" x 1/8"
Lozenge - Answer-1/2" x 1/2" x 1/8" (diamond)
Bias - Answer-diagonal cut, to create more surface area
Small dice - Answer-1/4" x 1/4" x 1/4" (2 words)
Tourne' - Answer-football shape with seven, even sides
Chiffonade - Answer-find shreds of leafy greens or herbs
Mince - Answer-finely chopped pieces (usually garlic or herbs)
Dore' - Answer-The proper French term used for the color of bones roasted to a golden
brown color.
Simmered - Answer-Stock should be (boiled OR simmered) to get the best extraction
out of the components?
Mother - Answer-Espagnole, Bechamel, Veloute' and Tomato are all
_______________/grand sauces.
Flavor - Answer-A brown roux has more ___________ than a white roux.
