Equipment/Knife skills
Management & Building a Successful Career
Soups, Stocks, & Sauces
Fruit & Vegetables
Grains & Potatoes
100
a conical sieve or china cap
What is another name for chinois?
100
Contains your resume, personal references, pictures of work done, and certifications earned
What is a portfolio and what should it contain?
100
A wok
What is used to stir fry?
100
simply and practically
How you would arrange a hot platter of vegtables?
100
In the dark & 55 to 60 degrees
How should potatoes be stored & at what temperature?
200
used to serve items without liquids or to serve food where liquid is present
What is the difference between a solid spoon and a slotted spoon?
200
Ensure that all jobs are done with care
How can you prevent customer complaints?
200
Steaming
What is a cooking methood that retains the most vinamins and minerals?
200
Apples are used to make
What is cider vinegar made from?
200
scrub the potato and pierce the skin
What are the steps in preparing a baked potato?
300
A very small dice
What is a brunoise cut?
300
For making whip cream by hand
What is a wire whisk used for?
300
The process of removing unwanted fat from the stock
What is degreasing stock?
300
Honey or Sugar
What ingredients do you use to glaze vegetables?
300
to shorten the cooking time
Why would you soak legumes before cooking?
400
a cleaver
What would you use to cut through bones?
400
because you can often win that customer back to your establishment
Why is it important to solve a customer's problem quickly?
400
use fish bones, sweat the bones
How you make a fumet?
400
This vegetables are always cooked
How collard greens are prepared?
400
Pinto Beans, Black Eyed Peas, Chick Peas, Black Beans, and Lentils are all examples of
Name some legumes?
500
peeling and trimming vegetables and fruits
What do you use a paring knife for?
500
all customer should be treated the same, with the same service and respect as every other customers?
How should all customers be treated?
500
Give sauces additional richness and add body & they are the binding agent that hold the sauce together
What do thickeners do to sauce?
500
A popular fruit sauce
What is fresh berry coulis?
500
An italian dumpling
What is a gnocchi?
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