Culinary Arts

Grafting is the process of

Grafting is the process of

Grafting is the process of
 
  a. trimming off excess growth from a grapevine
 b. fusing one plant (with desirable traits) onto another
 c. utilizing natural fertilizers throughout the vineyard
 
  d. none of the above

Bromandude12   132   2 Replies

sos189

Based on the guidelines for texture, which foods go together?

Based on the guidelines for texture, which foods go together?

Based on the guidelines for texture, which foods go together?
a. carrots cut julienne with mashed potatoes
b. steamed leaf spinach with salmon mousseline
c. baked potato with meatloaf
d. All of the above.

UnlceTony   77   2 Replies

UnlceTony

The focal point on a plate of food is the:a. frontb. garnishc. highest pointd. plate decoration

The focal point on a plate of food is the:a. frontb. garnishc. highest pointd. plate decoration

The focal point on a plate of food is the:
a. front
b. garnish
c. highest point
d. plate decoration

UnlceTony   35   2 Replies

UnlceTony

Which of the following is best for moulding in a timbale?

Which of the following is best for moulding in a timbale?

Which of the following is best for moulding in a timbale?
a. rice pilaf
b. polenta
c. potato gratin
d. broccoli sauté

UnlceTony   48   2 Replies

UnlceTony

Liqueurs are traditionally made from herbs, fruits, nuts, spices, and flowers or other flavourings ...

Liqueurs are traditionally made from herbs, fruits, nuts, spices, and flowers or other flavourings ...

Liqueurs are traditionally made from herbs, fruits, nuts, spices, and flowers or other flavourings infused into a nonalcoholic base.
a. True

b. False

UnlceTony   28   2 Replies

UnlceTony

Astringency and bitterness in a wine is caused by:a. unripe fruitb. tanninsc. not blendingd. too ...

Astringency and bitterness in a wine is caused by:a. unripe fruitb. tanninsc. not blendingd. too ...

Astringency and bitterness in a wine is caused by:
a. unripe fruit
b. tannins
c. not blending
d. too little sugar

UnlceTony   46   2 Replies

UnlceTony

A white wine characterized as being grassy with herb or citrus notes is most likely a:a. ...

A white wine characterized as being grassy with herb or citrus notes is most likely a:a. ...

A white wine characterized as being grassy with herb or citrus notes is most likely a:
a. chardonnay
b. sauvignon blanc
c. pinot blanc
d. Riesling

UnlceTony   29   2 Replies

UnlceTony

Fortified wines are wines with alcohol content that has been increased from 10–15% to:a. ...

Fortified wines are wines with alcohol content that has been increased from 10–15% to:a. ...

Fortified wines are wines with alcohol content that has been increased from 10–15% to:
a. 22–26%
b. 30–35%
c. 18–22%
d. 16–17%

UnlceTony   32   2 Replies

UnlceTony

Although tea comes from only one species of plant, what are the three general types of tea?

Although tea comes from only one species of plant, what are the three general types of tea?

Although tea comes from only one species of plant, what are the three general types of tea?
a. gunpowder, imperial, and hyson
b. Darjeeling, Ceylon, and Assam
c. souchong, Camellia sinensis, and tisane
d. black, green, and oolong

UnlceTony   29   2 Replies

UnlceTony

The term malassol indicates caviar that is processed with little salt. (True or false?)

The term malassol indicates caviar that is processed with little salt. (True or false?)

The term malassol indicates caviar that is processed with little salt.
a. True

b. False

UnlceTony   28   2 Replies

UnlceTony

Hors d’oeuvre are the first course at a formal dinner party. (True or false?)

Hors d’oeuvre are the first course at a formal dinner party. (True or false?)

Hors d’oeuvre are the first course at a formal dinner party.
a. True

b. False

UnlceTony   29   2 Replies

UnlceTony

When serving hors d’oeuvre one hour before dinner, how many pieces per person should there be?

When serving hors d’oeuvre one hour before dinner, how many pieces per person should there be?

When serving hors d’oeuvre one hour before dinner, how many pieces per person should there be?
a. 3
b. 4 or 5
c. 3 to 5
d. unlimited

UnlceTony   29   2 Replies

UnlceTony

Spinach and feta wrapped in phyllo and baked describes:a. rumakib. hummusc. satayd. spanakopita

Spinach and feta wrapped in phyllo and baked describes:a. rumakib. hummusc. satayd. spanakopita

Spinach and feta wrapped in phyllo and baked describes:
a. rumaki
b. hummus
c. satay
d. spanakopita

UnlceTony   26   2 Replies

UnlceTony

Raw or cooked fish and zushi rolled in nori is referred to as:a. kapamakib. nigiric. inarid. ...

Raw or cooked fish and zushi rolled in nori is referred to as:a. kapamakib. nigiric. inarid. ...

Raw or cooked fish and zushi rolled in nori is referred to as:
a. kapamaki
b. nigiri
c. inari
d. norimaki

UnlceTony   29   2 Replies

UnlceTony

What is one of the greatest sanitation hazards when making sandwiches?

What is one of the greatest sanitation hazards when making sandwiches?

What is one of the greatest sanitation hazards when making sandwiches?
a. high-protein foods
b. keeping hot foods hot and cold foods cold
c. frequent handwashing
d. cross-contamination

UnlceTony   51   2 Replies

UnlceTony

The term breakfast literally means “a quick break” in the morning before starting a long day.

The term breakfast literally means “a quick break” in the morning before starting a long day.

The term breakfast literally means “a quick break” in the morning before starting a long day.
a. True

b. False

UnlceTony   31   2 Replies

UnlceTony

A customer orders her eggs brouillés. She wants them:a. scrambledb. poachedc. friedd. boiled

A customer orders her eggs brouillés. She wants them:a. scrambledb. poachedc. friedd. boiled

A customer orders her eggs brouillés. She wants them:
a. scrambled
b. poached
c. fried
d. boiled

UnlceTony   25   2 Replies

UnlceTony

For a quiche, the standard ratio of eggs per litre of milk or cream is:a. 3:1b. 5:1c. 8:1d. 10:1

For a quiche, the standard ratio of eggs per litre of milk or cream is:a. 3:1b. 5:1c. 8:1d. 10:1

For a quiche, the standard ratio of eggs per litre of milk or cream is:
a. 3:1
b. 5:1
c. 8:1
d. 10:1

UnlceTony   22   2 Replies

UnlceTony

Griddlecakes made with an unleavened batter cooked in thin sheets are:a. pancakesb. wafflesc. ...

Griddlecakes made with an unleavened batter cooked in thin sheets are:a. pancakesb. wafflesc. ...

Griddlecakes made with an unleavened batter cooked in thin sheets are:
a. pancakes
b. waffles
c. crêpes
d. blintzes

UnlceTony   68   2 Replies

UnlceTony

Vinegar can be added to the water when poaching eggs to slow:a. flavour lossb. a green ring from ...

Vinegar can be added to the water when poaching eggs to slow:a. flavour lossb. a green ring from ...

Vinegar can be added to the water when poaching eggs to slow:
a. flavour loss
b. a green ring from forming around the yolk
c. the white from spreading
d. overcooking

UnlceTony   47   2 Replies

UnlceTony

Soufflés are prepared from a custard base for desserts. (True or false?)

Soufflés are prepared from a custard base for desserts. (True or false?)

Soufflés are prepared from a custard base for desserts.
a. True

b. False

UnlceTony   36   2 Replies

UnlceTony

Gelato, ice cream, and semifreddi are all frozen, churned desserts. (True or false?)

Gelato, ice cream, and semifreddi are all frozen, churned desserts. (True or false?)

Gelato, ice cream, and semifreddi are all frozen, churned desserts.
a. True

b. False

UnlceTony   32   2 Replies

UnlceTony

Whipping cream for crème Chantilly should be whipped:a. until firmb. but still runnyc. to soft ...

Whipping cream for crème Chantilly should be whipped:a. until firmb. but still runnyc. to soft ...

Whipping cream for crème Chantilly should be whipped:
a. until firm
b. but still runny
c. to soft peaks
d. with vanilla to start

UnlceTony   30   2 Replies

UnlceTony

Egg whites for soufflé are whipped until:a. stiffb. dryc. slightlyd. soft peaks

Egg whites for soufflé are whipped until:a. stiffb. dryc. slightlyd. soft peaks

Egg whites for soufflé are whipped until:
a. stiff
b. dry
c. slightly
d. soft peaks

UnlceTony   25   2 Replies

UnlceTony

Which of the following is an example of a baked custard?

Which of the following is an example of a baked custard?

Which of the following is an example of a baked custard?
a. crème caramel
b. crème mousseline
c. crème Anglaise
d. All of the above.

UnlceTony   23   2 Replies

UnlceTony

Cake ingredients should be cold to ensure proper mixing. (True or false?)

Cake ingredients should be cold to ensure proper mixing. (True or false?)

Cake ingredients should be cold to ensure proper mixing.
a. True

b. False

UnlceTony   29   2 Replies

UnlceTony

At higher altitudes:a. increase the sugarb. decrease the eggsc. decrease the liquidsd. increase the ...

At higher altitudes:a. increase the sugarb. decrease the eggsc. decrease the liquidsd. increase the ...

At higher altitudes:
a. increase the sugar
b. decrease the eggs
c. decrease the liquids
d. increase the flour

UnlceTony   30   2 Replies

UnlceTony

The emulsifier in an egg is called:a. albumenb. yolkalinec. lecithind. mélange

The emulsifier in an egg is called:a. albumenb. yolkalinec. lecithind. mélange

The emulsifier in an egg is called:
a. albumen
b. yolkaline
c. lecithin
d. mélange

UnlceTony   23   2 Replies

UnlceTony

What is the term that refers to a pie shell baked before it is filled?

What is the term that refers to a pie shell baked before it is filled?

What is the term that refers to a pie shell baked before it is filled?

UnlceTony   29   2 Replies

UnlceTony

Pâte brisée is a good choice for lattice coverings. (True or false?)

Pâte brisée is a good choice for lattice coverings. (True or false?)

Pâte brisée is a good choice for lattice coverings.
a. True

b. False

UnlceTony   25   2 Replies

UnlceTony

Tarts are usually open-faced. (True or false?) (Multiple Choice)

Tarts are usually open-faced. (True or false?) (Multiple Choice)

Tarts are usually open-faced.
a. True

b. False

UnlceTony   25   2 Replies

UnlceTony

Swiss meringue cannot be used in buttercream. (True or false?)

Swiss meringue cannot be used in buttercream. (True or false?)

Swiss meringue cannot be used in buttercream.
a. True

b. False

UnlceTony   17   2 Replies

UnlceTony

Flaky pie dough scraps can be rerolled several times for use. (True or false?)

Flaky pie dough scraps can be rerolled several times for use. (True or false?)

Flaky pie dough scraps can be rerolled several times for use.
a. True

b. False

UnlceTony   25   2 Replies

UnlceTony

Low fat and sugar content in cookie dough results in a _____ texture.

Low fat and sugar content in cookie dough results in a _____ texture.

Low fat and sugar content in cookie dough results in a _____ texture.
a. soft
b. crisp
c. chewy
d. spreadable

UnlceTony   26   2 Replies

UnlceTony

To achieve the flakiest puff pastry:a. use the blitz methodb. give the dough 6 single foldsc. give ...

To achieve the flakiest puff pastry:a. use the blitz methodb. give the dough 6 single foldsc. give ...

To achieve the flakiest puff pastry:
a. use the blitz method
b. give the dough 6 single folds
c. give the dough 4 bookfolds
d. give the dough 1 single and 2 bookfolds

UnlceTony   22   2 Replies

UnlceTony

When using a power mixer to make a pie dough, use:a. room temperature fatb. a paddle at lowest ...

When using a power mixer to make a pie dough, use:a. room temperature fatb. a paddle at lowest ...

When using a power mixer to make a pie dough, use:
a. room temperature fat
b. a paddle at lowest speed
c. a dough hook
d. less liquid

UnlceTony   29   2 Replies

UnlceTony

For a crisper choux paste product:a. reduce the amount of eggsb. brush with egg washc. lower the ...

For a crisper choux paste product:a. reduce the amount of eggsb. brush with egg washc. lower the ...

For a crisper choux paste product:
a. reduce the amount of eggs
b. brush with egg wash
c. lower the oven temperature
d. use water

UnlceTony   27   2 Replies

UnlceTony

Which method is recommended when preparing a berry pie filling?

Which method is recommended when preparing a berry pie filling?

Which method is recommended when preparing a berry pie filling?
a. chiffon
b. baked fruit
c. cooked juice
d. cooked fruit

UnlceTony   28   2 Replies

UnlceTony

Whipped egg whites achieve maximum volume when:a. well chilledb. a small amount of oil is addedc. at ...

Whipped egg whites achieve maximum volume when:a. well chilledb. a small amount of oil is addedc. at ...

Whipped egg whites achieve maximum volume when:
a. well chilled
b. a small amount of oil is added
c. at room temperature
d. a small amount of baking soda is added

UnlceTony   29   2 Replies

UnlceTony

What is the French name for the paste used to make éclairs?

What is the French name for the paste used to make éclairs?

What is the French name for the paste used to make éclairs?
a. pâte brisée
b. pâte sucrée
c. pâte à choux
d. pâte feuilletée

UnlceTony   31   2 Replies

UnlceTony