UNIT 1- Cooking Methods and Baking
UNIT 2- Equiptment, Knives, and Utensils
UNIT 3- Stocks, Soups, and Sauces
UNIT 4- Salads, Sandwiches, and Pizza
UNIT 5- Professionalism in the Industry
100

Which dry-heat cooking method cooks food rapidly in a small amount of fat over relatively high heat?


Sautéing

100

The way a food tastes refers to


flavor

100

Béchamel is one of five classical sauces called


Mother Sauces


100

What is the thickest and most stable emulsified dressing?


Mayonnaise

100

The great variety of people and their background experiences, opinions, religions, ages, talents, and abilities is known as


Diversity

200

The process of browning sugar under heat is called


Carmelization

200

The bark, roots, seeds, buds, or berries of an aromatic plant are called


Spices

200

What is the meaning of the French term mise en place?


To put in place

200

Which type of sandwich is made by grilling and compressing the sandwich?


Panini

200

The most effective goals are... (what acronym is used?)

SMART

300

What happens when yeast is mixed with carbohydrates and liquid?


Fermentation

300

At what angle should you hold a knife to sharpen it?


20 degrees

300

What thickener is most often made of equal parts cooked flour and fat?


Roux

300

Pasta salad is an example of which type of salad?


Bound

300

Restaurant and foodservice employees provide


Service

400

Which combination cooking method is used for smaller pieces of food?


Stewing

400

All refrigerators must maintain temperatures between:

(AT LEAST GIVE THE MAXIMUM TEMPERATURE A FRIDGE CAN BE IN ORDER TO STILL SAFELY STORE FOOD)

32°F and 41°F (0°C and 5°C).

400

Cornstarch mixed with a cold liquid is called a


Slurry

400

Which part of the salad enhances its appearance while also complementing the overall taste?


Garnish

400

The feeling that guests take with them from their experience with a restaurant or foodservice operation is called


Hospitality

500

The transfer of heat from one item to another when the items come into direct contact with each other is called


conduction

500

Which piece of equipment is the most frequently used in restaurant and foodservice kitchens?


Broiler

500

Which roux has the LEAST thickening power?

(white, blonde, or dark brown)

Dark brown

500

Which type of sandwich has only one slice of bread, without a second slice on top of the filling?


Open-Faced

500

The statement “British offices are usually quiet and formal” is an example of a...(two words)


cultural tendency