Exam 2: Culinary

The three main cooking oils of France are?

A French compound sauce made from a béchamel finished with crayfish butter and garnished with crayfish tails is called a:

The French word for cheese is:

A wine tasting term referring to the wine like aroma or flavor of a wine caused by its alcohol content is called:

Yogurt is made with which of the following bacteria?

The term which refers to cooking a liquid mixture, often a sauce, until the quantity of the sauce decreases through evaporation is:

Aflatoxins are typically associated with which of the following foods:

What's a mycophile?

In a large egg, how many grams does the egg white consist of?

Which of the following federal agencies is responsible for the regulation of meat and poultry products within the United States?

A type of food additive that acts as a preservative by preventing the growth of microorganisms such as bacteria and mold is called a(n):

Japanese soup stock, Dashi, is made with which type of dried, flaked fish?

A water soluble vitamin essential for forming cells and enzymes and maintaining vision and tissues is called:

A French compound sauce made from a béarnaise sauce and a demi-glaze and garnished with diced tomatoes is called a:

Madeira is a wine producing region in which country?

A rustic Spanish dish that consists of rice, vegetables, sausages, poultry, fish and shellfish then seasoned with saffron is known as:

A variety of tuna that is found in the Pacific and Atlantic Oceans that has a deep blue-green skin and an rich pink color. This fish is often used for sashimi:

In a restaurant following the brigade system, the person responsible for all roasted items and jus or related sauces is known as the:

The "Thread" Stage of Cooked Sugar occurs in which temperature range?

How many quarts make a gallon?