Skills Final Exam Review
Name___________________
Multiple Choice Questions: Circle the correct answer.
1. The combination of two or more ingredients that normally do not mix can
identified is a (n) _____.
a. emulsion
b. mixture
c. slurry
d. liaison
2. A fond de poisson should cook for about _____ hour(s).
a. one
b. two
c. five
d. ten
3. A fond brun should be started with _____ water.
a. cold
b. mineral
c. three parts
d. hot
4. To cook a product submerged in liquid between 160*F- 180*F is _____.
a. boil
b. simmer
c. poach
d. steam
5. To cook a product submerged in liquid between 185*F- 205*F is _____.
a. boil
b. simmer
c. poach
d. steam
6. To cook a product submerged in liquid at 212 *F is _____.
a. boil
b. simmer
c. poach
d. steam
List the dimensions for the following knife cuts.
7. Bruniose - _____x______x_____
8. Batonnet - _____x______x______
9. Julienne - ______x______x____
10. Macedoine - _____x_____x_____
List the correct term for each definition
11. _______________ The transfer of microscopic bacteria form one food contact to another
12. _______________TDZ
13. _______________Flavorful liquid derived from bones, Mirepoix, herbs and spices
14. _______________Herbs and spices wrapped in cheese cloth
15. _______________Aromatic vegetables used as the basis of all cooking
16. _______________To remove solid impurities
17. _______________To remove the liquid fat from an animal product
18. _______________To off set a pot on the heat source to create convection in a liquid
19. _______________The protein found in blood that aids in the clarification of a liquid
20. _______________Microscopic bacteria that is transferred to humans through food
21. _______________Safe food handling practices
22. _______________Ensuring that all product is gathered prior to production
23. _______________Equal parts fat and flour by weight used as a thickening agent.
24. _______________To skim the scum
25. _______________To par or briefly cook in a boiling liquid or fat
26. _______________To bring two or more products of different temperatures to the same temperature
27. _______________Another term for Stock
28. _______________The second stock
29. _______________Food that does not require any further cooking
30. _______________To paint with tomato paste
31. _______________Parsley stems, thyme and bay leaf wrapped in a leek
32. _______________To apply heat to food
33. _______________To dust or rain in flour
34. _______________To stop the cooking process
35. _______________To add cold liquid to hot pan to remove the caramelized product
36. _______________A flavorful liquid made with meat, Mirepoix, herbs and spices
37. _______________Equal parts sauce Espagnole and brown stock reduced by half
38. _______________To remove the tuff fibrous center of a fruit
39. _______________To cut a X on the bottom of a fruit
40. _______________ A Stock that has been reduced by 90 %
41. _______________ The use of chemicals to kill bacteria
42. _______________ The concentrated flavor of one ingredient
43. _______________ To lift or finish with butter
List the break down of the following measurements
44. 8 CUPS = ________floz
45. 1 gallon = _______ qt =________ pt = ________ c = ________ floz
46. 1 qt = ______ pt = ______c = ______ floz
47. 1 pt =______ c = ______ floz
48. 16 oz = _______ lbs
49. 1floz = ________ Tbl = ________ tsp
50. Define Weight – ____________________________________________
51. Define Volume – ____________________________________________
Short Answer: Answer completely / Fill in the Blank
52. The five components of a stock are ___________________, _____________________,
____________________, ______________________ and _______________________.
53. List the 6 Leading Sauces
___________________
___________________
___________________
___________________
___________________
___________________
54. How many ounces of roux are needed to thicken 5 gallons of Milk using Maximum Viscosity
Percentage ( Show your math)
55. Name the three stages of roux and list the cook time of each.
a.
b.
c.
56. For the following type of stock, list the animal / product from which it is derived.
Fond de bœuf____________
Fond de Veau____________
Fond de volaille- ____________
Fond de poisson- ____________
Fond de d’agneau-____________
Fond de gibier- ____________
Fond de canard- ____________
Fond de légume- ____________
57. List the cook time for the following types of stock.
Brown beef
White veal
Brown chicken
White chicken
Fish and vegetable
____________
____________
____________
____________
____________
58. List the MOP for 39 Gallons of Demi- Glace?
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
59. List the M. O. P. for 1 gallon of Fond Blanc Volaille
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
____________________________________
60. Convert the following Tomato Soup Recipe to yield 80 ounces (show your work)
Original Yield: 1 Gallon
New Amount
3 tablespoons olive oil
_________
1 1/2 cups red onion
_________
1 cup carrots
_________
1 tablespoon minced garlic
_________
4 pounds tomatoes
_________
1 1/2 teaspoons sugar
_________
1 tablespoon tomato paste
_________
1/4 cup packed fresh basil
_________
4 cups chicken stock
_________
1 tablespoon kosher salt
_________
2 teaspoons ground black pepper _________
3/4 cup heavy cream
_________
61. List the MOP for Tomato Concasse
_________________
_________________
_________________
_________________
_________________
_________________
_________________
_________________
Define the following abbreviations: (pound, ounce ECT)
62. oz ____________
63. #
____________
64. lbs ____________
65. tsp ____________
66. tbl ____________
67. T ____________
68. t ____________
69. Label the following knife parts:
70. The darker the roux, the more thickening power it has.
a. True
b. False
71. How much Clarified Butter is Yielded from 1 # of whole butter?
72. Compare a Stock and Broth as it pertains to all of the elements used to produce each, cooking method,
final outcome and what it is used for.