Exam Review

2. Kneading pasta and bread dough produces _________.
4. Millilitre, Litre, Gram, and Kilogram are all examples of the ________system.
9. The best cooking method for vegetables.
10. Roasting, Grilling and Pan Frying are all examples of __________heat cooking.
13. Cooking vegetables in a small amount of fat on medium heat to soften but not brown.
15. Brown stock thickened with a roux the the mother sauce_______.
16. The transfer of bacteria to food from another food or from equipment or hands is called
18. Cooking delicate foods in liquid just before the simmering point is called.
19. Scrambling eggs in a pan is an example of...
22. To cook quickly in a pan with a small amount of fat.
23. The temperature range (40F - 140F) where bacteria multiply very quickly is called the_______-_______.
25. To use the right oil for the cooking required a cook needs to know the ________-___________.
26. When you start a stock what temperature should the water be.
27. Vegetables cut into very thin strips 4 " long.
28. How many cups are in a litre.

1. Raw meat should be stored on the ________shelf of the fridge.
3. A flavourful liquid used to make sauces and sauces is called a
5. Browning onions in a pan is an example of...
6. Ounce, Cup, and Tablespoon are all examples of the _______system.
7. Milk thickened with a roux is the mother sauce,
8. A tomato sauce is thickened by the process of________.
11. A rough cut of celery, onion and carrot used to flavour stocks and sauces.
12. Egg yolks and butter emulsified with lemon juice is the mother sauce.
14. A roux thickening a cream soup or bechamel sauce is an example of...
17. These items never go to the three pot washing sink.
19. A soup based on stock and milk thickened with a roux with one main flavour ingredient is called a _______soup.
20. The third sink in the three sink method is the ___________sink.
21. White stock thickened with a roux is called a.
24. Hollandaise sauce, mayonnaise and caesar dressing are all examples of an__________.