Question 1

Andalusia is famous for Seville oranges and tomatoes.

Accepted Answer

A) True 
 B)False  True

Question 2

Why should cold consommé not stirred vigorously while cooling?

Accepted Answer

Sitrring will create bubbles and cloud the pure consommé.

Question 3

A flower could be considered an esthetic garnish.

Accepted Answer

A) True 
 B)False  True

Question 4

Why place napkin under soup cup?

Accepted Answer

Napkins can steady t

Question 5

A veloutè is a

Accepted Answer

A) roux base 
B) garnish 
C) cold soup 
D) alginate 
A) roux base 
B) garnish 
C) cold soup 
D) alginate

Question 6

Vichyssoise is a cold, cream soup made with potatoes and leeks.

Accepted Answer

A) True 
 B)False

Question 7

Component garnishes are not eaten.

Accepted Answer

A) True 
 B)False

Question 8

Marmite is the French term for:

Accepted Answer

A) navy bean 
B) metal or ceramic soup kettle and the soup made in it 
C) white vinegar 
D) b and C 
A) navy bean 
B) metal or ceramic soup kettle and the soup made in it 
C) white vinegar 
D) b and C

Question 9

Why blend cream into the tomato gazpacho at the last moment before service?

Accepted Answer

A) To save time 
B) To adjust the color 
C) To prevent curdling 
D) All of the above 
A) To save time 
B) To adjust the color 
C) To prevent curdling 
D) All of the above

Question 10

Andalusia is a region of:

Accepted Answer

A) Italy 
B) Portugal 
C) Spain 
D) California 
A) Italy 
B) Portugal 
C) Spain 
D) California

Question 11

A raft

Accepted Answer

A) is a congealed protein mass 
B) acts as a filter 
C) forms on top of the stock 
D) All of the above 
A) is a congealed protein mass 
B) acts as a filter 
C) forms on top of the stock 
D) All of the above

Question 12

Consommé is the French term for a clarified stock.

Accepted Answer

A) True 
 B)False

Andalusia is famous for Seville oranges and tomatoes.

Why should cold consommé not stirred vigorously while cooling?

A flower could be considered an esthetic garnish.

Why place napkin under soup cup?

A veloutè is a

Vichyssoise is a cold, cream soup made with potatoes and leeks.

Component garnishes are not eaten.

Marmite is the French term for:

Why blend cream into the tomato gazpacho at the last moment before service?

Andalusia is a region of:

A raft

Consommé is the French term for a clarified stock.

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters

Exam 10: Cold Soups

Andalusia is famous for Seville oranges and tomatoes.

Why should cold consommé not stirred vigorously while cooling?

A flower could be considered an esthetic garnish.

Why place napkin under soup cup?

A veloutè is a

Vichyssoise is a cold, cream soup made with potatoes and leeks.

Component garnishes are not eaten.

Marmite is the French term for:

Why blend cream into the tomato gazpacho at the last moment before service?

Andalusia is a region of:

A raft

Consommé is the French term for a clarified stock.

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Buffets

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters