Lab Quiz #1

How did we create a fine Julienne of carrot?

• Trim off 4 sides of the carrot evenly. Peel the carrot into thin planks, then stack several planks on top of each other and slide through the stacks to create ~2mm strips.

• Trim off 4 sides of the carrot. Slide the carrot into 3mm rectangles, then into thinner strips. After that. Turn them at a 90 degree angle and chop them into 3mm cubes.

• Hold the knife perpendicular to the carrot and make even-sided slices.

What do you understand by the term “Mise en place”?

• Refers to a cooked mixture of equal parts between flour and fat over low or medium heat to thicken the sauces.

• Refers to the preparation of the ingredients and equipment that the chef needs to make the items on the menu.

• Refers to a bundle of fresh herb and spice mixture, that are tied together and placed in a pot to enhance flavour during simmering.

What spices were NOT placed inside the Bouquet Garni when making chicken stock?

• Thyme, parsley stems, bay leaves

• Garlic, peppercorns, bay leaves

• Rosemary, mint, lemon leaves

What do you understand by the term “skim the scum” when you were making the stock?

• Refers to the action of simmering the stock at the very low heat until it become rich and concentrated.

• Refers to the action of removing impurities from the foam or fat that floats on the surface of the broth.

• Refers to the action of cutting off the aggressive saltiness by acid from lemon juice or vinegar.

What was the garnish we used for plating the Chicken soup?

• Chopped spring onion, peanut.

• Croutons, cream, parsley leaves.

• Chilly oil, fried shallots.

What potato cut did we use for the French fries?

• Tourné

• Julienne

• Batonnet

What cut did you use on the onions for the Carrot Soup?

• Brunoise

• Small dice

• Medium dice

What was the name of the potato we used last week for the French fries?

• Yellow potato

• Russet potato

• Fingerling potato

Which is the correct step-by-step process of making French fries?

• Cut -> Soak -> Dry the potatoes -> Deep fry at 160oC -> Toast chips with salt

• Cut -> Soak the potatoes -> Deep fry at 160oC -> Dry the potatoes -> Deep fry second time at 185oC ->Toast chips with salt

• Cut -> Soak -> Dry the potatoes -> Deep fry at 160oC -> Deep fry second time at 185oC -> Toast chips with salt

What is the standardized ratio of a roux?

• 1 butter : 3 flour

• 1 butter : 2 flour

• 1 butter : 1 flour