Culinary 3 Final Study Guide with
Complete Solutions
Pincer - ANS-Concentrates the flavor of the tomato paste and caramelizes it a bit
Tempering - ANS-To temper is to slowly add hot liquid to eggs or to cream to raise the
temperature to prevent them from scrambling or curdling.
Tender cuts of pork - ANS-The pork loin (the hind and the fore) is TENDER.
True or false? All sauces are classified as either a mother (grand, primary) sauce or a
daughter (derivative, secondary) sauce. - ANS-True
What are broths made out of? - ANS-Bones, meat, or vegetables.
What is the difference between white and brown stock? - ANS-Unlike the white stock,
the bones in a brown stock are roasted/browned giving a darker color. Brown stock is
used to make demi-glace and its derivatives.
A professional food service worker, or workers in any field, should exhibit which of the
following sets of characteristics? - ANS-Self representation, Responsibility, Work ethic,
etc.
What is a roux? - ANS-a thickener for sauces, equal amount of flour and salt.
When should handwashing be preformed in a workplace? - ANS-After bathroom usage,
before and after work, everytime you switch your workplace area.
What is the fifth taste? - ANS-Umami
Complete the sentence: Weight is used most often for measuring_____________,
whereas volume is used most often for measuring _________. - ANS-Solid ingredients,
Liquids
13 tablespoons = _cup - ANS-39 Teaspoons
16 tablespoons = _ cup - ANS-1 cup
94 Gallons = _quarts - ANS-376
Complete Solutions
Pincer - ANS-Concentrates the flavor of the tomato paste and caramelizes it a bit
Tempering - ANS-To temper is to slowly add hot liquid to eggs or to cream to raise the
temperature to prevent them from scrambling or curdling.
Tender cuts of pork - ANS-The pork loin (the hind and the fore) is TENDER.
True or false? All sauces are classified as either a mother (grand, primary) sauce or a
daughter (derivative, secondary) sauce. - ANS-True
What are broths made out of? - ANS-Bones, meat, or vegetables.
What is the difference between white and brown stock? - ANS-Unlike the white stock,
the bones in a brown stock are roasted/browned giving a darker color. Brown stock is
used to make demi-glace and its derivatives.
A professional food service worker, or workers in any field, should exhibit which of the
following sets of characteristics? - ANS-Self representation, Responsibility, Work ethic,
etc.
What is a roux? - ANS-a thickener for sauces, equal amount of flour and salt.
When should handwashing be preformed in a workplace? - ANS-After bathroom usage,
before and after work, everytime you switch your workplace area.
What is the fifth taste? - ANS-Umami
Complete the sentence: Weight is used most often for measuring_____________,
whereas volume is used most often for measuring _________. - ANS-Solid ingredients,
Liquids
13 tablespoons = _cup - ANS-39 Teaspoons
16 tablespoons = _ cup - ANS-1 cup
94 Gallons = _quarts - ANS-376
