What is the shape of a brunoise?
Which one of the following techniques is the most efficient way to remove fat from a sauce?
Which of the following sauces are butter-based sauces?
For which food item would you use a chiffonade cut?
Which of the following combinations describes the content of a standard Bouquet Garni:
Which one of the following procedures describes the correct procedure for freezing and thawing foods?
Which one of the following reasons is the most important reason to cut foods into smaller pieces before cooking?
Which equipment operates by circulating hot air?
Which one of the following combinations describes the content of a liaison?
Which one of the following ingredients can be used to emulsify a mixture?
What is the shape of julienne and bâtonnet vegetables?
What happens when you warm butter slowly in a saucepan over low heat and it melts?
Which pans when used as cookware can be harmful to our health?
Which of the following two cooking methods uses a combination of both dry and moist heat?
Which one of the following is the right temperature range for simmering foods?
When I carry knives I should make sure that the knife is directed with the knife point:
Which one of the following describes what happens when you add starch to a sauce?
Which one of the following foods needs a short time to absorb the flavors of the marinade and tenderize?
Which one of the following temperature ranges indicates the temperature range at which most proteins complete coagulation?
A rub or paste (wet rub) is mainly used for meats that will be:
Which one of the following preparation techniques when applied to foods would cause caramelization?
Which one of the following can be used to leaven batters?
Which one of the following containers is best to use to cool down foods fast?
Which one of the following preparations is the correct preparation for starches & vegetables that will be used as a garnish for a soup?
Which kitchen tool would you use when you want to cut gaufrette potatoes?
Which one of the following is the correct ratio of acidic reduction to egg yolk to make a Hollandaise sauce?
Which kitchen tool is best to use when straining a consommé?
Which one of the following reasons is the most important reason to cook a sauce for some minutes after adding a roux?
Which one of the following combinations describes the content and ratio of a standard mirepoix?
Which one of the following characteristics are quality indicators of a good sauce?
What is the correct size of a fine julienne?
Which one of the following temperatures indicates the maximum temperature of the oil in a deep fryer at which foods can safely be cooked?
Which of the following liquids are suitable to use to simmer vegetables for a vegetable cream soup?
Which one of the following is a Consommés?
Which one of the following combinations is caramelized to make a brown stock?
Which one of the following tasks would be done during a mise en place?
Which one of the following is commonly used to make a Bisques?
Which of the following temperature ranges is the right temperature range to serve a hot cream soup?
Which measuring device is the most precise one to use in the kitchen?
Which one of the following combinations describes the content of an egg wash?
