Culinary Review 1

Identify the term that describes the amount of servings a recipe makes

• scale

• portion

• yield

• segment

What method should never be used to thaw food?

• in the fridge over night

• on the counter over night

• in cold running water

• the microwave

What is a paring knife?

• A knife that you cut pears with.

• A knife that is used to cut meat.

• A small knife that is used to peel and cut ingredients with.

• A knife that is large and used to cut bread with.

You are cutting vegetables for Mirepoix. If you cut 3 pounds of onions, how much carrots and celery do you need?

• 3 pounds of each

• 2 pounds of celery, 1 pound of carrots.

• 1.5 pounds of each

• 6 pounds of both together

The range of the temperature danger zone is

• 41-135*F

• Where bacteria multiplies most rapidly

• 70-90*F

• 34-40*F

How many cups are in one gallon?

• 4

• 12

• 16

• 24

What is the name of this tool?

• Potato Masher

• Zester

• Colander

• Pastry Blender

How many tablespoons are in 1/4 cup?

• 16

• 12

• 8

• 4

How are bones blanched for a white stock

• simmer in water

• boil in broth

• Roast in a hot oven

• on a tray over a hot grill

Which of the following techniques are moist heat cooking methods? (Select all that apply.)

• steaming

• deep-frying

• poaching

• simmering

• grilling