The School of Culinary Arts

The School of Culinary Arts Final Written Test Matching Questions: 1. Saucier A. The person who prepares pastries and desserts. 2. Entremetier B. The person who prepares sauces and meats. 3. Garde Manger C. A flavorful liquid obtained by simmering meat and vegetables. 4. Tournant D. A flavorful liquid prepared by simmering bones. 5. Patissier E. The person who can work in any station needed. 6. Stock F. The person who prepares soups, vegetables and starches. 7. Court Bouillon G. A fish stock where the fish bone are sweat and deglazed with wine. 8. Fumet de poisson H. The person who prepares cold foods and salads. 9. Broth I. This liquid is the same as broth. 10. Boullion K. An aromatic vegetable broth with an acidic, used for poaching fish. Multiple Choice Questions: 11. Which of the following is not required for a student, to become a professional chef. A. Skills. B. Ego. C. Dedication. D. Professional pride. 12. Name the process that reduces food contamination in the production area. A. Cleaning food contact surfaces. B. Sanitizing pots, pans and utensils. C. Cooking food to required internal temperature. D. Washing your hands often. 13. A very clear stock can be achieved by. A. Boiling the stock rapidly. B. Stirring the stock frequently. C. Simmering the stock slowly. D. Starting the stock in hot water. E. A and B only. 14. A good quality stock after it is stained and chilled. A. Is milky and cloudy. B. Has a neutral flavor. C. Is very gelatinous. D. Has a thick layer of fat. E. B and C only. 1

15. Stocks are the bases of what following preparation. A. Glace de Viande. B. Clear Soups. C. Many Sauces. D. All of the above. E. B and C only. 16. What do you think is important when preparing an American regional soup. A. The soup is nice and thick. B. The soup is served hot. C. An authentic recipe is followed. D. B only. 17. When adding a garnish to a soup it should always be. A. Small to fit on the soup spoon. B. Must always be blanched or cooked. C. Reflect the flavor of the soup. D. Sprinkled over the rim of the plate. E. A, B and C only. True or False Questions: 18. Auguste Escoffier wrote Le Guide Culinaire in 1903, a cookbook for chefs. 19. Marie Antoine Carême was known as the Cook of Kings and the King of Cooks. 20. A velouté soup should be boiled thoroughly after the liaison has been added. 21. A puree soup should be thick, so it can be eaten with a fork and a knife. 22. The proper consistency of a cream soup should be that of heavy cream. List the dimensions of the following knife cuts: 23. Fine Julienne 24. Allumette 25. Batonnet 26. Brunoise 27. Small dice 28. Medium dice 29. Large dice 30. Paysanne List the five Grand Sauces by name, thickening agent and liquid, (be specific). Name: Thickening agent: Liquid: 31. 32. 33 34. 35. 2

Matching Questions: 36. Bisque A. Take equal parts of Espagnole and brown veal stock and reduce by half. 37. Gumbo B. Deglaze the pan drippings from a roast with brown veal stock and thicken it with a slurry. 38. Gazpacho C. A chilled Soup based on raw vegetables mainly tomatoes. 39. Grande Sauce D. Also known as Mother Sauces, from which small sauces can be created 40. Demi-Glace E. Made with dark roux, seafood or poultry, okra and file powder. 41. Espagnole Sauce F. A butter emulsion sauce made with reduced poaching liquid. 42. Jus Lie G. Take brown veal stock and roux, simmer until reduced by half. 43. Beurre Blanc Sauce H. Traditionally based on crustacean and shares characteristics with both puree and cream soups. 44. A Coulis I. Are prepared from grand sauces with the addition of flavors. 45. A Small Sauce K. Is generally a sauce made of pureed vegetables or fruit. Multiple Choice Questions: 46. The process of enriching a stock and transforming it into a crystal clear consommé is called A. Degreasing. B. Rafting. C. Clarifying. D. Skimming. 47. When is the best time to add cream to a cream soup. A. Immediately after it is pureed. B. When the main flavoring component is added. C. After it has come to a full boil. D. Just before service. E. A and B only. 48. A liaison is added to a velouté soup. A. At the end just before serving. B. When the soup is simmering. C. Before Adding the roux. D. After you sweat the vegetables. 49. Consommé garnishes are. A. Grilled before adding to the soup. B. Very small and cooked. C. Sprinkled over the rim of the cup. D. Raw and chunky. E. C and D only. 3

50. A Velouté Sauce is based on what kind of stock. A. Chicken stock. B. Fish stock. C. White Stock. D. Brown Stock. E. Any white stock. 51. A Demi-Glace is made from. A. Equal parts espagnole sauce and white stock reduced by half. B. Equal parts espagnole and brown stock reduced by half. C. Equal parts brown stock and espagnole reduced by half. D. Equal parts espagnole and fish stock reduced by half. E. B and C only. 52. One of the primary benefits of a grand sauce is. A. They can be made in advance in large quantities and held for an extended time. B. They can all be made with white stock. C. They take only a short time to prepare. D. B and C only. 53. Hollandaise Sauce is the exception to the above question because. A. It cannot be reheated after cold storage. B. It brakes easily in fluctuating temperatures. C. Is only good for as long it is kept at a consistent temperature of 125 degrees. D. A,B and C. True or False Questions: 54. Broth and clear vegetable soups characteristically have droplets of fat on the surface. 55. Simmering a consommé makes it easier to lift away the congealed fat. 56. The procedure for holding a beurre blanc sauce is the same as for Hollandaise sauce. 57. The purpose of a sauce is to compliment and provide moisture to the foods on the plate. 58. A Vin Blanc Sauce is a derivative of a Beurre blanc sauce Fill in the Blank Questions: 59. A cloudy consommé is more often the result of the soup. 60. Cream soups should have the approximate, thickness and consistency of. 61. Beurre Blanc Sauces are served with foods that have been. 62. is a white sauce made by thickening milk with a white roux. 63. Monter au Beurre means to to keep it from forming a skin and to give the sauce shine. 64. Name the two liquids used to deglaze the pan drippings of a roast, are added to make au Jus. 4

Matching Questions: 65. Anthocyanin A. The pigment that gives orange or yellow vegetable their color. 66. Carotene B. Are high in starch and low in moisture, the are capable of absorbing many other ingredients like butter and cream. 67. Chlorophyll C. Are new potatoes boiled or steamed, liked for their sweetness 68. Flavon D. The pigment that gives white vegetable their color. 69. Solanine E. Are also called all-purpose potatoes because they are moderate in starch and moderate in moisture. 70. New potatoes F. Is a poison found in potatoes, detected by its green color. 71. Russet Potatoes G. Are any kinds of potato, harvested when very small. 72. Red Bliss potatoes H. Are well suited for potato salad and are used in stews because of their high moisture and low starch content. 73. Chef s Potatoes I. The pigment that gives red vegetable their color. 74. Creamer s K. The pigment that gives green vegetable their color. Multiple Choice Questions: 75. In order to determine a vegetables doneness, a chef should be able to understand. A. The normal standard of quality for a particular cooking technique. B. The characteristics of the vegetables when properly cooked. C. Regional or cultural preferences regarding doneness. D. B and C only. 76. Generally speaking the best color is retained when vegetables. A. Are started in cold water and gradually brought to a boil. B. Have salt added to the water. C. Are allowed to soak in water ahead of time. D. Are cooked for as short a time as possible. 77. What are we trying to preserve and enhance when cooking vegetables. A. Their perfect round shape. B. The flavor, texture, color and nutritional content. C. The beautiful green color. D. All of the above. 78. In contemporary menu planning, the primary importance of vegetables is to. A. Add visual and textural interest. B. Fill up the plate. C. Balance the meals nutritional content. D. Pair a vegetable with a cooking technique. 79. In order for potatoes to retain most of their nutrients, they should be cooked. A. In their skins if possible. B. Blanched to set the vitamins in the potato. C. Add salt to the water when cooking. 5

80. When making Croquette which step is very important, so the potato will not blow up in the frying process. A. Start the potatoes in cold water. B. Add a sufficient amount of salt to the water. C. Dry the potatoes well, in the oven before continuing with the preparation. D. Drain the potatoes before they are cooked all the way. E. A and B only 81. The Mashed potatoes turned out like glue or rubber, what went wrong. A. The wrong kind of potato was used in the preparation. B. The potatoes where cut-up very small to speed-up the cooking process. C. The mashed potatoes where pureed in the Robot Coupe. D. The potatoes where cold by the time they where processed. 82. Which is the best way to determine doneness when finishing potatoes for service. A. It always takes 20 minutes to cook potatoes perfectly done. B. Stick a knife into the potato to feel for resistance C. Throw the potato up to the ceiling to see if it sticks D. Press on the potato with your finger and feel the potato to give from the inside. True or False Questions: 83. Green vegetables such as broccoli, should be boiled covered, to allow the natural acid to retain the vegetables color. 84. When sautéing vegetables it important to brown the exterior of the vegetables. 85. Gashouse vegetable should be boiled in large quantities of water to dissipate same of the vegetables strong flavors. 86. Wrapping potatoes to be baked in aluminum foil will insure that the potatoes skin will become crispy during baking. 87. Potatoes that are to be deep-fried for such preparations as Matchstick or Straw Potatoes should be well rinsed, so they will not stick together as they fry. Fill in the Blank Questions: 88. Ideally, the should serve as the chef s guide in choosing what vegetables to purchase in any given season. 89. Hearty vegetables such as Acorn Squash are best suited for what kind of cooking method. 90. When a beef stew has potatoes added, they should be because of their moisture and starch content, and will not fall apart. 91. Potatoes contain very little fat, but are full of. 92. The ideal temperature to store potatoes is in a dark and dry storage room. 6

Matching Questions: 93. Pilaf A. A dumpling made from a soft flour and egg batter. 94. Risotto B. A combination of cornmeal, butter, water, and salt that is slowly simmered. 95. Polenta C. A fried egg that is cooked and turned while the yolk is still runny. 96. Spaetzli D. A method of cooking short-grain rice by stirring constantly as stock is added to make a very creamy mixture. 97. Gnocchi E. Are thin crepes filled with cottage cheese. 98. Sunny-side up eggs F. A rice dish in which the grain is first heated in the pan, dry or in oil, and then combined with a hot liquid. 99. Over-ease eggs G. A flat omelet also known as a farmer s omelet. 100. Rolled omelet H. A fried egg not turned, the white is cooked and the yolk is still runny. 101. Frittata I. A potato dumpling that is used in Italian Cooking. 102. Cheese Blintzes K. A French style omelet. Multiple Choice Questions: 103. Which of the following type of grains is used when making risotto. A. Hominy. B. Couscous. C. Arborio. D. Polenta. 104. An example of one of the few grains, which is actually steamed is. A. Couscous. B. Polenta. C. Rice Pilaf. D. White rice. E. Risotto. 105. When cooking pasta, the ratio of water to pasta should always be. A. 2 x 1 B. 4 x 1 C. 6 x 1 D. 8 x 1 E. 10 x 1 106. The cooking time of dried pasta in relation to fresh pasta is. A. Is always shorter. B. Is always longer. C. Is about the same. D. It doesn t matter if the water boils. E. C and D only. 7

107. Cooling and peeling hard-boiled eggs immediately after cooking will prevent. A. The eggs from spoiling to soon. B. The shells from cracking. C. A green ring from forming around the yolk. D. The egg from becoming water logged. 108. Vinegar is added to the water when poaching eggs. A. To prevent them from getting overcooked. B. To help prevent the egg whites from spreading. C. To prevent a green ring from forming around the yolk. D. To season the eggs. 109. When whipping egg whites. A. Let the whites come to room temperature. B. Use a clean, grease free bowl and whip. C. Use fresh egg whites, without any yellow. D. All of the above. 110. When preparing a soft-boiled egg in the shell, the cooking time is measured from. A. When the egg is put into the water. B. When the water reaches a full boil. C. When water comes back to a simmer after the egg has been added. D. When the water is cold and the fire is started. True or False Questions: 111. When preparing a pilaf, heating the grain in hot fat or oil begins to gelatinize the starch and encourages the grains to remain separate after they are cooked. 112. Milled grains, especially enriched, converted and polished rice s need to be washed. 113. For the best possible result, scrambled egg should always be prepared to order. 114. Eggs for poaching should be very fresh and at room temperature. 115. Poached eggs can be trimmed and held in cold water, and reheated in simmering water for banquet service. Fill in the Blank Questions: 116. Legumes will take a time to cook as they become older. 117. The best risotto has an almost porridge-like consistency with each grain retaining a. 118. When poaching eggs the whites should be and the yolk should be. 119. Cheese Blintzes are thin that have been filled with cottage cheese. 120. In general, if a pancake batter contains baking powder or beaten egg whites it should be. 8

Matching Questions: 121. Blanching A. To maintain a temperature of just bellow boiling. 122. Parboiling B. A moist heat cooking method, it heats by rubbing on the water particles in the food. 123. Simmering C. Bring salt water to a boil, add the food, when the water comes back to a boil remove the food. Shock the food if applicable. 124. Poaching D. The food is cooked by submerging it in hot oil or fat. 125. Boiling E. Bring salt water to a boil, add the food and simmer for a given amount of time. Shock the food if applicable. 126. Steaming F. The food is submerged in a liquid and cooked at a moderate temperature between 160 and 180 F. 127. Micro waving G. The heat is radiated on to the food usually from the bottom. 128. Deep Frying H. The heat is radiated on to the food usually from the top. 129. Grilling I. The food is cooked in vapor produced by boiling water. 130. Broiling K. The food is submerged in a liquid and cooked at a moderate to high temperature between 185 and 205 F. Place the steps in order of Preparation when Sautéing: 131. Serving. 132. Dredging. 133. Finishing meat. 134. Sauce preparation. 135. Seasoning. 136. Meat preparation. 1 137. Sautéing. 138. Preheat the pan. 139. Add Fat. Place the steps in order of Preparation when Pan-frying: 140. Draining. 141. Serving. 142. Seasoning. 143. Pan-frying. 144. Breading. 145. Preheat the oil. 146. Meat preparation. 1 9

Place the steps in order of Preparation when Shallow Poaching: 147. Bring to a simmer. 148. Meat preparation. 1 149. Remove food when done. 150. Pan preparation. 151. Serve. 152. Add food and Liquid. 153. Strain Liquid. 154. Finish Sauce. 155. Poach in oven at 375 F. 156. Cover with paper lid. Place the steps in order of Preparation when Roasting Poultry: 157. Resting. 158. Sauce preparation. 159. Carving. 160. Roasting 161. Meat preparation. 1 162. Trussing 163. Serving. 164. Seasoning. 165. Oven Searing. Place the steps in order of Preparation when Braising: 166. Sauce preparation 167. Seasoning. 168. Caramelize the mirepoix. 169. Meat preparation. 1 170. Braising. 171. Serving. 172. Trussing 173. Remove Meat. 174. Searing. 175. Deglazing. 176. Pincé tomato paste. 10

Define the following Terms: 177. Jus Lie 178. Albumen 179. Barding 180. Caramelization 181. Coagulation 182. Collagen 183. Emincé 184. Emulsion 185. Escalope 186. Gelatinization 187. Larding 188. Medallion 189. Monter au Beurre 190. Noisette 191. Paillarde 192. Pan Gravy 193. Pincé 194. Poélèing 195. Roulade 196. Scaloppini Short Answers: You must be very specific when answering these questions. 197. Describe the process in order of preparation when finishing the sauce of a Braised Pot Roast after it has come out of the oven and the meat has been removed. 198. You are poaching a piece of fish, you are finishing the beurre blanc sauce, and the sauce breaks. Describe how you can save the sauce and serve it. 199. You are about to serve the cream of broccoli soup, you taste the soup, and it is to salty. Describe what you can do to save the soup and serve it. 200. Please describe to me at what point a chef knows everything. He can stop opening his eye s and see what is going on around him, and what else he can learn to make his job easier and be a better chef. 11