Exam 2: Culinary

Which of the following is not a Grand Sauce?

A large batch of chili is prepared in your restaurant for use over the next three days. Which temperature should the chili be cooked to before it is served on day two and three to ensure the food is suitable to eat?

In a restaurant following the brigade system, the station responsible for all cold items such as salads and cold soups is known as the:

Which of the following is not a method for thickening sauces?

The term used to tie a joint of meat or piece of poultry in order to enhance the shape during cooking is called:

A dash of an ingredient is approximately how many teaspoons?

A semi-soft to firm Scottish cheese made from cow's milk, has an ivory color and mild flavor is known as:

A small, narrow hand held blender with a rotary blade at one end is known as an:

The Chinese term for quickly stir-frying foods over low heat in a wok is:

This desirable mold deteriorates ripened white wine grapes, reducing the liquid content of the grape and concentrating the sugars in the grape:

The correct conversion rate from Quarts to Liters is:

A cocktail made from citrus juices, vodka, Cointreau and garnished with a sprig of mint is called a:

In a restaurant, hand sanitizer can be used after:

According to national standards, the maximum cold storage time for macaroni salad is:

Tetrodotoxin is a toxin associated with which of the following foods:

A cheese that has been melted and blended with liquid or powdered milk, cream, butter or whey is known as:

A food borne infection occurs when:

The part of the citrus fruit containing the color and essential oils is the:

A cold Spanish soup made of uncooked tomatoes, cucumbers, sweet peppers, onion, oil and vinegar is commonly called a:

The numerical value for a gross is: