Foods producing the taste sensation of umami are high in:
Which one of the following combinations are the main contents of pasta?
Which one of the following is the first action to take when a person faints but is still breathing?
Which of the following foods contain carbohydrates?
Which one of the following vegetarian diets allows the consumption of fish?
Which one of the following combinations describes the content and ratio of a standard mirepox?
Which one of the following cooking methods is suitable to cook meat cuts from the brisket and shank, of beef?
Which one of the following types of potatoes has the lowest starch content?
Which one of the following methods is the correct method to determine the doneness of grilled or broiled meat?
Which one of the following techniques is the correct way to measure the temperature of a sauce?
Which one of the following is the right temperature range for simmering foods?
Which of the following describes the possible causes of a custard filling “weeping” or separating?
To which level ramekins should be filled when making a soufflé?
Which one of the following describes best the meaning of fish served Seviche style?
Which one of the following standard weight ratios is the correct weight ratio of chocolate to cream when preparing a ganache for a frosting?
Which of the following ingredients function as tougheners in cake preparation?
Milk contains a high amount of which one of the following nutrients?
What is the most frequent cause of fire?
Which one of the following describes the shape of an oblique cut?
Which one of the following vitamins is the main vitamin in apricots and mangoes?
Which one of the following tasks would be done during a mise en place?
Which one of the following storage conditions is the correct way to keep clams, mussels and oysters?
Which two of the following are the most commonly used spreads in preparing sandwiches?
Which one of the following stocks is the base stock for a fumet?
Pasta dough, mixed, needs to rest for approximately how long before shaping?
Which one of the following techniques describes the way to broil a lobster?
Which one of the following reasons is the most important reason to cut foods into smaller pieces before cooking?
Which of the following describes the content of chicken giblets?
Which one of the following cooking methods minimizes the loss of nutrients in vegetables?
Which one of the following describes the first action to take when creating a menu?
Fish is rich in which one of the following types of fats?
Which one of the following grains is suitable to use to make hot porridge for breakfast?
Which two of the following foods can cause the most severe allergic reactions?
Which one of the following ratios is the right ratio to use of egg whites to consommé when you need to correct a poorly clarified stock?
Which one of the following preparations should be done first when you make a blanquette?
Which one of the following types of beef is the most expensive one?
Which one of the following describes best reasons of some rice types being stickier than others?
Foods on a buffet should be held at temperatures of:
Which oils tend to be high in saturated fats?
Which one of the following ratios is the correct ratio of gelatin to cold liquid when you soften gelatin?
Which of the following reasons describes the most important reasons to pound scallops?
Which one of the following measuring devices would provide you the most exact measure?
Which one of the following is the main reason to shock vegetables after blanching?
Which one of the following foods combine best with strong flavored and robust sauces?
Yeast will be most active at which of the following temperature ranges?
Fires caused by gasoline should be extinguished with:
Which of the following temperature ranges is the right temperature range of the oil in a deep fryer for blanching potatoes?
Which of the following foods will leaven batters?
Which one of the following describes the possible causes of a cake crust bursting or cracking?
Which one of the following spices can be used as natural food coloring?
Which one of the following foods has the highest risk of containing Salmonella?
What could be the secondary flavor in a chicken tarragon dish?
Which one of the following contents of butter causes it to brown when heated till 120˚C?
At which temperature range does egg white coagulate?
Which one of the following types of fish is suitable to cut into tranches or steaks?
Which one of the following parts of the grain is a good source of carbohydrates and protein?
Which one of the following characteristics are quality indicators of a good sauce?
Which one of the following is the meaning of the term formula in baking?
Which one of the following temperatures should not be exceeded when melting chocolate?
Which one of the following describes best a Vichoyssoise?
Which one of the following describes best the meaning of the term "makeup" in baking?
Which one of the following is a suitable substitute for granulated sugar when making a smooth sorbet?
Which one of the following is used to make Éclairs?
Which one of the following mixing methods is used to incorporate butter into a mixture while keeping the lumps to a specified size?
Which one of the following mixing methods is the right mixing method to use when making cream scones?
Which of the following salad greens are suitable to use to prepare a Caesar salad?
Which two of the following culinary trends are the most popular today?
Which one of the following sugars is the least refined?
Which of the following sauces are butter-based sauces?
Beef contains which of the following nutrients?
Which of the following ingredients are suitable to use to gratinate foods?
Which one of the following describes the first step to take in butchering a chicken?
Which one of the following is the correct size of a fine julienne?
Which of the following foods can be cut chiffonade?
Which one of the following describes best the meaning of a Ballotine?
Which one of the following ingredients should be added to the water when poaching eggs?
Which one of the following temperature ranges indicates the correct temperature range to store fresh chicken?
Who was the initiator and master of Grand Cuisine?
Which one of the following nutrients in flour is responsible for absorbing moisture during baking?
Which one of the following will happen when you overcook a stirred custard?
Which one of the following pieces of equipment operates by circulating hot air?
Which one of the following procedures describes the correct procedure of freezing and thawing foods?
Which of the following cuts are most suitable to use for meats to be pan-fried?
Which one of the following describes the possible causes of a bread crust turning out black?
Which of the following are macronutrients?
Which one of the following techniques described would produce a brownie that is dense fudge-like rather than cake-like?
Which one of the following cases could be resolved by using the Heimlich manoeuvre?
Which one of the following preservation methods of vegetables will cause the least change in texture, color and nutrients?
Which one of the following temperatures indicates the smoke point of butter?
Which one of the following potato dishes has Duchesse potatoes as its base?
Which one of the following parts of a chicken contains the highest amount of fat?
Which one of the following ingredients ratios determine the texture of a meringue?
Which one of the following fruits is used to make cider vinegar?
Which one of the following ingredients will prevent avocado flesh from turning brown?
Which one of the following ingredients can be used to emulsify a mixture?
Which part of the animal is suitable to use to make lamb medallions and noisettes?
Which one of the following temperatures indicates the minimum core temperature for cooked ground meat and cooked meat mixtures to be safe for consumption?
When a roasted chicken is cooked the color of the juices running out of the cavity are:
Which one of the following describes the critical step (HACCP Critical Control Point) when I cook a chicken?
Which one of the following describes what is done most commonly with meat from the veal shoulder?
