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Exam 4: Flavorings

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Exam 1: Introduction to the Cold Kitchen25 Questionsadd course
Exam 2: Sanitation and Safety23 Questionsadd course
Exam 3: Basic Equipment23 Questionsadd course
Exam 4: Flavorings4 Questionsadd course
Exam 5: Produce, Legumes, and Grains6 Questionsadd course
Exam 6: Proteins in the Cold Kitchen4 Questionsadd course
Exam 7: Canapes12 Questionsadd course
Exam 8: Appetizers6 Questionsadd course
Exam 9: Sandwiches17 Questionsadd course
Exam 10: Cold Soups12 Questionsadd course
Exam 11: Salad Basics12 Questionsadd course
Exam 12: Side Salads19 Questionsadd course
Exam 13: Main-Course Salads7 Questionsadd course
Exam 14: Dressings22 Questionsadd course
Exam 15: Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys18 Questionsadd course
Exam 16: Curing, Smoking, Marinating, Drying, and Pickling17 Questionsadd course
Exam 17: Basic Charcutèrie8 Questionsadd course
Exam 18: Buffets19 Questionsadd course
Exam 19: Catering7 Questionsadd course
Exam 20: Decorating Workthe Heart of the Garde Manger19 Questionsadd course
Exam 21: Preparing for Culinary Competitions11 Questionsadd course
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Describe the differences between black and white pepper.

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The inside of peppercorns is white, and white pepper is made when the black outside shell has been removed.White pepper is hotter but less pungent than black pepper.

How does salt work as a preservative?

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Salt acts on the moisture of the meat to draw out the water.Less water activity equals less chance for bacterial contamination.By using salt, the water pressure in the cells changes; and, through osmosis, the water purges out of the meat.

Describe the characteristics of a polyunsaturated fat.

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Polyunsaturated fats also lower total cholesterol and LDL cholesterol.Seafood like salmon and fish oil, as well as corn, soy, safflower and sunflower oils are high in polyunsaturated fats.Omega 3 fatty acids belong to this group.

What adjustments should be made when substituting dried herbs for fresh herbs or vice versa?

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