2017 Exam Review

2. A flavourful liquid that is usually thickened is called a?
5. A bisque soup is made from __________?
6. A clear flavourful liquid used as a base in many dishes is called a ________?
7. mixture of fat and flour in equal parts by weight is a thickener called a _______.
9. Sanitizing work surfaces, proper dish washing are examples of good _________Hygiene?
10. A liter contains ________cups.
13. The transfer of bacteria to food is as known as?
17. ____________meat ensures a certain level of quality.
18. Beef stock has to simmer for 8 hours where _________stock only needs to simmer for 30 minutes.
19. Connective tissue that will dissolve with proper cooking.
20. _________soups are made by blending aromatics and broth with 1 main vegetable and starch.
22. Grade AAA beef has more ___________then Grade AA beef.
24. When cooking a cut of meat the first consideration should be the type of _________you are using.
25. The temperature range between 40F and 140F where bacteria grow best is known as the food______-______?
27. Mise En Place means to have all of your __________ready.
28. When making a cream soup it is important not to _____ the vegetables?
29. When you cut vegetables in a very fine dice the term is called a?
30. Vegetables cut into fine strips is known as a ________?
32. To cook quickly in a small amount of fat in a pan is to _________?

1. A French mother sauce made by whisking melted butter into warm egg yolks to form an emulsion.
3. A hearty cream soup with potatoes and bacon.
4. __________Sauce is a French mother sauce made by thickening milk with a roux.
8. Showering and wearing clean clothes are examples of good ________Hygiene.
11. The more _________-_________ bones have the more flavourful the stock.
12. A Low and slow cooking method like braising is best used for ______cuts of meat.
14. The best way to cook vegetables to retain nutrients is to _______them.
15. Meat ________is based on animal age and marbling.
16. Vegetables cut in a rough cut used to flavor stocks and sauces.
21. A connective tissue that does not break down during cooking.
23. The proper concentration of the sanitizer sink is ____hundred parts per million.
26. When you start a stock what temperature should the water be?
31. How many fl. oz are in a cup?