Professionalism
Flavors & Flavorings
Knife Skills
Principles of Cooking
Grab Bag
100
This Position is the Highest In the Kitchen's Chain of command
What is The Executive Chef
100
This is the most common seasoning ingredient World-Wide.
What is Salt
100
A Tourne is a cut with many sides. A Tourne has this many sides...
What is seven
100
The Most Straightforward of the cooking methods, This Means of heat transfer, transfers from one object to another
What is Conduction
100
This Broad Range of temperature ranges between 41 and 135 F.
What is "The Danger Zone"
200
This Cuisine from the 18th & 19th Century, was known for it's rich, elaborate dishes and displays
What is Grand Cuisine
200
This Flavoring ingredient is made through the fermentation of Wine or other types of Alcohol
What is Vinegar
200
This cut is a Julienne of Potato and is also known as "Matchstick"
What is Allumette
200
This Dry Heat Cooking method is the same as Sauteing, only it uses more Fat
What is Pan-Frying
200
This Blue-Veined Cheese is produced in France, from Sheep's Milk, and is aged in caves
What is Roquefort
300
This Man, Known as the "Emperor of the world's kitchens", is credited with defining French Cuisine as we know it
Who is Auguste Escoffier
300
This is the only oil that is extracted form a fruit, not a seed, nut or grain.
What is Olive Oil
300
The smallest Classical Knife Cut is know as this
What is Brunoise
300
This Cooking Method is best for Slowly Cooking Tougher Cuts of Meat and vegetables
What is Braising
300
This Style of Menu offers Foods that are indiviually priced
What is A`La Carte
400
The first Restaurant opened in this year, by a man named Boulanger
What is 1765
400
This is the rule of thumb, when substituting Fresh herbs for Dried Herbs
What is using a 3:1 ratio of Fresh herbs to Dried
400
A steel doesn't sharpen your knives. Describe what it does, and two tools that do sharpen your knives
What is it Hones your blade to put a micro bevel on it. Diamond Steel's and Whetstone's will put an edge back on your knife
400
This Moist Heat Cooking Method is Very Gentile and is the best for Delicate foods
What is Poaching
400
This term is used to describe proper food rotation
What is FIFO
500
This man was known as "The Cook of Kings and The King of Cooks". He left an amazing Legacy in the Culinary world and Died before age 50.
Who is Antonin Careme
500
We have the ability to detect 5 basic Tastes. List each of them
What is Sweet, Sour, Salty, Bitter and Umami
500
Name the two classic stick cuts, and their dimentions
What are Julienne 1/8X 1/8 X 2 1/2" and Battonet 1/4 X 1/4 X 2 1/2"
500
These two Dry-Heat Methods use dry-heated air to surround foods in an enclosed environment
What are Roasting and Baking
500
These Terms are used when describing Cheeses with Milk Fat Content of 50, 60 and 70 %
What are Single Cream, Double Cream and Triple Cream
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