Exam 2: Culinary

An American sauce consisting of onion, green peppers, red peppers, celery, tomato, tomato paste, bay leaf and sometimes okra is called a:

Soy Sauce is a type of:

A polysaccharide occurring naturally in the cell walls of plants is known as:

The process during which a seed, spore or bulb begins to grow and develop into a plant is known as the _________ stage.

The term used for a sauce or soup thickened with a mixture of cream and egg yolks, roux, and other thickeners is:

A water soluble vitamin essential for metabolizing carbohydrates and the proper functioning of the appetite and nervous system is called:

The safe minimum internal cooking temperature for precooked ham is:

To boil a small quantity of wine, stock, or other liquid with the cooking juices of a roasted or sautéed item to make a sauce is to?

A rich stock or broth that has been clarified using clear meat or egg white is known as a:

Various protein substances that act as a catalyst for chemical changes in organic substances is known as a:

The act of finely slicing or shredding leafy vegetable and herbs is called:

Health inspectors should inspect your food service establishment at least:

This wine is produced in the Loire Valley and is light, dry with a high acid content. The wine matures early and has a musky taste:

The pigment that gives red wine its color is known as:

The process of moistening foods during the cooking process with melted fat, butter, broth, pan drippings or a sauce is called:

Pectin is a thickening agent extracted from which fruit?

Which of these terms means to cook food in its own juices with a small amount of fat over low heat, just until softened?

The process of surrounding a food with salt or a mixture of salt and other ingredients including sugar, vinegar, herbs and spices is known as:

Which food additive is made from the bones of animals?

What was Mayonnaise initially used for?