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College Other Questions

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College Culinary Skills
College Culinary Skills
How is caramelization different from the Maillard reaction?
  1. they are the same
  2. caramelization is just sugar on its own breaking down
  3. Maillard reaction occurs at a lower temperature
  4. caramelization is amino acids and fat breaking down
College Culinary Skills
What question was Louis Camille Maillard working on when he identified the Maillard reaction in the early 20th century?
  1. how wounds heal
  2. how amino acids form proteins
  3. how to cure meats
  4. how proteins convert into fat
College Culinary Skills
Identify the similarity between caramelization and the Maillard reaction?
  1. both are enzymatic browning
  2. both need high temperature and high moisture
  3. both need low temperature and high moisture
  4. both are non-enzymatic browning
College Culinary Skills
The Maillard reaction is a
  1. single chemical reaction between amino acids and sugar
  2. non-chemical reaction between proteins and fat
  3. complex series of chemical reactions between amino acids and sugar
  4. complex series of chemical reactions between proteins and fat
College Culinary Skills
The Maillard reaction may occur when cooking
  1. high sugar foods.
  2. meat.
  3. most foods.
  4. low protein foods.
College Culinary Skills
The Maillard reaction begins with a simple reaction between which two substances?
  1. carbohydrates and sugar
  2. amino acids and sugar
  3. amino acids and fat
  4. fat and sugar
College Culinary Skills
What are the minimum requirements for the Maillard reaction to occur?
  1. reducing protein and sugar
  2. reducing water and sugar
  3. reducing water
  4. reducing heat
College Culinary Skills
What condition is necessary for obtaining a browned chicken breast?
  1. high moisture, high heat
  2. high heat, low moisture
  3. low moisture, low heat
  4. low heat, high moisture
College Culinary Skills
College Culinary Skills
Identify the role of the Executive Chef.
  1. pastry chef
  2. in charge of prepared meats dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. manager of the entire food service operation
College Culinary Skills
What is the difference between an essential and nonessential nutrient?
  1. Essential nutrients must be obtained from the diet while nonessential can be synthesized.
  2. Essential nutrients are obtained from direct sunlight while nonessential must be added to the diet
  3. Essential nutrients must be given subcutaneously from while nonessential must be supplemented in the diet
  4. Essential nutrients can be synthesized while nonessential must be supplemented in the diet
College Culinary Skills
When is an appetizer served at a meal?
  1. the end
  2. the beginning
  3. the middle
  4. it is not served
College Culinary Skills
College Culinary Skills
Identify the role of Chef de Cuisine.
  1. reports to Executive Chef or in smaller restaurants has same role as Executive Chef
  2. prepares and manages entree dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. junior cook, works under one of the Chefs de Partie
College Culinary Skills
Identify the role of the Sous Chef.
  1. roasts and braises meats
  2. works under and reports to Chef de Cuisine, helps with kitchen management
  3. soup cook
  4. usually a student, gaining kitchen experience doing a variety of tasks
College Culinary Skills
College Culinary Skills
Identify the role of the Aboyeur.
  1. fish cook
  2. communicates between front of house and kitchen, makes sure meals are placed properly
  3. ice-cream cook
  4. in charge of cold food preparation and in charge of the pantry
College Culinary Skills
Identify the role of the Communard.
  1. in charge of prepared meats dishes
  2. grill cook
  3. works under and reports to Chef de Cuisine, helps with kitchen management
  4. prepares staff meal
College Culinary Skills
Identify the role of the Chef de Partie.
  1. senior and line cooks in charge of specific stations
  2. vegetable chef
  3. butcher
  4. prepares and manages entree dishes
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