Exam 2: Culinary

The three categories of food contaminants are best described as:

An East Indian flatbread made with white wheat flour and a sourdough starter that is traditionally baked on the wall of an oven is called:

A French compound sauce made from a demi-glaze flavored with tomatoes and garlic and garnished with mushrooms is known as a:

A Cajun dish of cooked rice with chicken livers, onions, bacon fat and flavorings is called:

An Italian pasta sauce made from tomatoes, garlic, onions and oregano is called a:

A discount provided by the seller of a good to the buyer for purchases made in large amounts is known as a:

A traditional mirepoix consists of the following ingredients except:

The grain of a reed-like aquatic plant (Zizania aquatica) which grows in the United States and Canada and has a long, slender and black grain is known as:

The degree of doneness of a meat when the meat has no red color, the meat is extremely firm and springs back when pressed is a meat that is considered:

A spicy smoked pork sausage, originally from France and a staple of Cajun cooking is called:

A box of frozen shrimp indicates the term U-12. This means:

The dried edible seeds of any of the legumes, such as peas, beans and lentils is called:

A compound butter made by heating ground lobster shells with butter and straining the mixture into an ice bath to harden is known as:

The Italian word for butterfly, this term is often used to describe a bow shaped pasta:

A fat soluble vitamin essential as an antioxidant for unsaturated fatty acids is called:

The French term for a dish garnished or made with almonds is:

Another name for egg whites is:

The town of Pauillac is located in which region of France?

The French word for Stuffing is:

In a restaurant, the daily record of costs and sales is known as the: