FINAL EXAM CULINARY ARTS
QUESTIONS AND ANSWERS
Baton Cut - Answer-French Fry
Rondelle Cut - Answer-Round cut like coin
Bruniose - Answer-Small Dice
Julienne - Answer-cut into long thin strips
Mirepoix - Answer-50% onions, 25% carrots, 25% celery (flavors dishes more)
why should vegetables and fruits be washed before using/eating and not when you get -
Answer-Removes dirt, other contaminates, and if washed when you get them then they
can rot faster
Aromatics - Answer-Herbs, spices, and flavorings that create a savory aroma
Stock - Answer-A flavorful liquid made by gently simmering bones and/or vegetables.
Brown Stock - Answer-Made with bones that have been browned prior to simmering in
stock (veal bones typically)
Fumet - Answer-Wild gain, poultry, or fish and vegetables simmered with stock or wine
until reduced to 50%
Court Bullion - Answer-Short broth used for poaching seafood and/or veetables
Bullion/broth - Answer-Broth made by stewing meat, fish or vegetables in water
Jus (French) - Answer-Meat juice lightly thickened by arrow roots or cornstarch
Blanching - Answer-The bones rids them of some of the impurities that can cause
cloudiness in a stock.
Browning - Answer-Roast them in a 400 F oven for about an hour until golden brown
Sweating - Answer-Causes bones and mirepoix to release flavor more quickly when
liquid is added
Roux - Answer-A thickener made of equal parts flour and fat
, Degreasing - Answer-Removing fat that has cooled and hardened from the surface of
stock (Also makes healthier for consumer)
Bechamel - Answer-Made from milk and white roux
Veloute - Answer-Made from veal, chicken, or fish stock and white or blond roux
Espagnole - Answer-Made from brown stock and brown roux
Tomato - Answer-Made from a stock and tomatoes
Hollandaise - Answer-This is an emulsion made from eggs butter and lemon
Three types of roux - Answer-White, Blond, and Brown (white cooked the shortest and
brown the longest)
Beurre maine - Answer-Thickener with equal parts flour and WHOLE butter
Slurry - Answer-Cornstarch mixed w/ a cold liquid can be used instead of a roux
Liasion - Answer-A mixture of egg yolks and heavy cream, often used to finish some
sauces
Temper - Answer-Slowly mix something while adding more of that item at the same time
Compound Butter - Answer-Mixture of raw butter and various flavoring ingredients
Coulis - Answer-A thick, puréed sauce
Salsa - Answer-A cold mixture of fresh herbs, spices, fruits, and vegetables and can be
used a sauce
Two types of sauce - Answer-Clear soup (broths) Thick soup (Creams or purees)
Borscht - Answer-Russian soup made from beets
Vichyssoise - Answer-Cream of leak
Consommé - Answer-Rich, flavorful broth or stock that has been clarified
Bisque - Answer-Cream soup usually made from pureed shellfish shell
Chowder - Answer-Hearty thick soup made in same as cream soups
Bouquet Garni - Answer-Is a bundle of fresh herbs such as thyme, parsley stems and a
bay leaf tied together (A French word for "bag of herbs" )
QUESTIONS AND ANSWERS
Baton Cut - Answer-French Fry
Rondelle Cut - Answer-Round cut like coin
Bruniose - Answer-Small Dice
Julienne - Answer-cut into long thin strips
Mirepoix - Answer-50% onions, 25% carrots, 25% celery (flavors dishes more)
why should vegetables and fruits be washed before using/eating and not when you get -
Answer-Removes dirt, other contaminates, and if washed when you get them then they
can rot faster
Aromatics - Answer-Herbs, spices, and flavorings that create a savory aroma
Stock - Answer-A flavorful liquid made by gently simmering bones and/or vegetables.
Brown Stock - Answer-Made with bones that have been browned prior to simmering in
stock (veal bones typically)
Fumet - Answer-Wild gain, poultry, or fish and vegetables simmered with stock or wine
until reduced to 50%
Court Bullion - Answer-Short broth used for poaching seafood and/or veetables
Bullion/broth - Answer-Broth made by stewing meat, fish or vegetables in water
Jus (French) - Answer-Meat juice lightly thickened by arrow roots or cornstarch
Blanching - Answer-The bones rids them of some of the impurities that can cause
cloudiness in a stock.
Browning - Answer-Roast them in a 400 F oven for about an hour until golden brown
Sweating - Answer-Causes bones and mirepoix to release flavor more quickly when
liquid is added
Roux - Answer-A thickener made of equal parts flour and fat
, Degreasing - Answer-Removing fat that has cooled and hardened from the surface of
stock (Also makes healthier for consumer)
Bechamel - Answer-Made from milk and white roux
Veloute - Answer-Made from veal, chicken, or fish stock and white or blond roux
Espagnole - Answer-Made from brown stock and brown roux
Tomato - Answer-Made from a stock and tomatoes
Hollandaise - Answer-This is an emulsion made from eggs butter and lemon
Three types of roux - Answer-White, Blond, and Brown (white cooked the shortest and
brown the longest)
Beurre maine - Answer-Thickener with equal parts flour and WHOLE butter
Slurry - Answer-Cornstarch mixed w/ a cold liquid can be used instead of a roux
Liasion - Answer-A mixture of egg yolks and heavy cream, often used to finish some
sauces
Temper - Answer-Slowly mix something while adding more of that item at the same time
Compound Butter - Answer-Mixture of raw butter and various flavoring ingredients
Coulis - Answer-A thick, puréed sauce
Salsa - Answer-A cold mixture of fresh herbs, spices, fruits, and vegetables and can be
used a sauce
Two types of sauce - Answer-Clear soup (broths) Thick soup (Creams or purees)
Borscht - Answer-Russian soup made from beets
Vichyssoise - Answer-Cream of leak
Consommé - Answer-Rich, flavorful broth or stock that has been clarified
Bisque - Answer-Cream soup usually made from pureed shellfish shell
Chowder - Answer-Hearty thick soup made in same as cream soups
Bouquet Garni - Answer-Is a bundle of fresh herbs such as thyme, parsley stems and a
bay leaf tied together (A French word for "bag of herbs" )
