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Continuing Education Culinary Skills Questions

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Continuing Education Culinary Skills
To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.
  1. Scald
  2. Boil
  3. Broil
  4. Poach
Continuing Education Culinary Skills
This is a type of flour often used when baking.
  1. yeast flour
  2. jumbo flour
  3. all purpose flour
  4. rice flour
Continuing Education Culinary Skills
Poultry wings benefit from moist-heat cooking only.
  1. True
  2. False
Continuing Education Culinary Skills

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To cook in liquid over low heat, keeping liquid boiling.
  1. Broil
  2. Melt
  3. Saute
  4. Simmer
Continuing Education Culinary Skills
Cooking a custard correctly ensures that eggs don't curdle, define curdle.
  1. sour
  2. congeal, coagulate
  3. liquify
  4. evaporate
Continuing Education Culinary Skills
Along with thyme, marjoram and bay leaves, this Mexican herb is commonly used to flavour soups and sauces. It is different in flavor from its Italian counterpart.
  1. parsley
  2. sage
  3. chives
  4. oregano
Continuing Education Culinary Skills
What is the abbreviation for a cup?         C or c         
Continuing Education Culinary Skills

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To cook in hot fat or oil.
  1. Broil
  2. Grill
  3. Fry
  4. Boil
Continuing Education Culinary Skills
To remove the core of a fruit with a corer or paring knife.
  1. Pare
  2. Core
  3. Trim
  4. Shred
Continuing Education Culinary Skills
To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid mixture. Insert the edge of a spoon or rubber scraper vertically down through the middle of the mixture, slide it across the bottom of the bowl, bring it up with some of the mixture, and fold it over the rest of the mixture. Continue slowly and gently, turning the bowl often, until all is evenly mixed.
  1. Fold In
  2. Cut In
  3. Blend
  4. Combine
Continuing Education Culinary Skills
The breast meat of poultry is the most flavorful part of the bird - especially when boneless and skinless - due to the low amounts of fat, connective tissue and collagen.
  1. True
  2. False
Continuing Education Culinary Skills
To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
  1. Trim
  2. Julienne
  3. Score
  4. Pare
Continuing Education Culinary Skills

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Person who does not eat meat.
  1. Carnivore
  2. Vegetarian
Continuing Education Culinary Skills
Sous vide cooking is categorized as a         moist         cooking method because of the type of heat used to cook food.
Continuing Education Culinary Skills

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To cook until liquid bubbles.
  1. Fry
  2. Bake
  3. Grill
  4. Boil
Continuing Education Culinary Skills

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The chemical formula of carbon dioxide is CO2.
  1. True
  2. False
Continuing Education Culinary Skills
The abbreviation for a gallon is       gal      .
Continuing Education Culinary Skills
To put dry ingredients through a sifter or a fine sieve to incorporate air.
  1. Sift
  2. Brush
  3. Dredge
  4. Flute
Continuing Education Culinary Skills
Birds that have the capability to fly long distances will typically have white breast meat.
  1. True
  2. False
Continuing Education Culinary Skills
What gives meat its dark red pigment and more pronounced flavor is myoglobin.
  1. True
  2. False
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