Protein
What is the grade assigned to the highest quality eggs?
AA
Which of the following is the term for the amount of fat within the muscle tissue of meat?
Marbling
Espangnole, tomato, veloute, bechamel, hollandaise
Mother Sauces
Which term means to beat rapidly and make light and airy?
Whip
An operation has a buffet with 8 different items on it. How many serving utensils are needed to serve the items on the buffet?
8
What are the three grades of beef?
Prime, choice, select
Which market form of fresh fish has the longest shelf life?
Drawn
What is the main ingredient in gazpacho?
Tomatoes
What is to gently combine two mixtures by cutting down through the center with a rubber scraper, across the bottom of the bowl and up and over close to the surface?
Fold
Which service is completely prepared, portioned, plated, and garnished in the kitchen?
Modern American Plated Service
What do we add when making a stock that is NOT used to make a broth?
Bones
In the traditional garde manger brigade, who cleans, stores and otherwise handles seafood?
Poissonier
Which is the main ingredient in cheese?
Milk
Which term is when you mix shortening and flour with a pastry blender or two knives?
Cut-in
Which of the following appetizers would NOT be easily served during butler service?
Meatballs in sauce
What part of the bone adds MOST of the flavor to stock?
Marrow
What are the two main categories of fish?
Round and Flat
What is the main ingredient in vichyssoise?
Potatoes
Which term is when you work or press dough with the palms of the hands?
Knead
An employee earns $8.40 per hour and works 48 hours in one week. Assuming the overtime rate is 1.5 times regular pay, how much money will this employee earn?
393.60
What is the Swiss version of granola that contains cereal, dried fruit, nuts, bran and sugar that can be served with milk or yogurt?
Muesli
Which of the following is the browning of some fruits after they have been cut?
Enzymatic browning
Which of the following sauces is NOT considered a mother sauce?
Pesto
What is a firm elastic substance that affects the texture of baked products?
Gluten
What is the estimated cost per fluid ounce for whole homogenized milk if milk costs $4.84/gallon?
.04 / fl oz