CULINARY ART FINAL EXAM REVIEW PACKET QUESTIONS AND ANSWERS

CULINARY ART FINAL EXAM REVIEW
PACKET QUESTIONS AND ANSWERS
Julienne - Answer-1/8 x 1/8 x 2

Brunoise - Answer-1/8 x 1/8 x 1/8

Chiffonade - Answer-Shred leaf vegetables or herbs

Mince - Answer-Cut an item into very small pieces

Large Dice - Answer-3/4 x 3/4 X 3/4

Medium Dice - Answer-1/2 X 1/2 X 1/2

Small Dice - Answer-1/4 X 1/4 X 1/4

Batonnet - Answer-1/4 X 1/4 X 2

Chop - Answer-Cut into pieces size & shape is not important

Peel - Answer-Skin off

Slice - Answer-Cut item into long thin pieces

Mirepoix - Answer-50% onion, 25% carrots, 25% celery

White Mirepoix - Answer-50% onion, 25% Mushrooms and Leeks, 25% celery

Four required component for good stock - Answer-Water, mirepoix, bones, herbs

How long fish stock? - Answer-45 mins to 1 hours

How long chicken stock? - Answer-2 to 3 hours

How long white and brown veal stock? - Answer-5 to 6 hours

Chicken Stock: Four Steps - Answer-1. blanch chicken bones
2. Put mirepoix, water, bones, and herbs in a new pot.
3. Bring it to boil then simmer for 2-3 hours
4. Drain and keep the liquid.

If you are a chef in a restaurant, you are a part of which department?
A. Back of House