Question 1

The main purpose for using parsley water in aspic is to

Accepted Answer

A) add a fresh taste. 
B) give it a natural pale green color. 
C) give it a pleasant smell. 
D) aid in thickening the liquid. 
A) add a fresh taste. 
B) give it a natural pale green color. 
C) give it a pleasant smell. 
D) aid in thickening the liquid. B

Question 2

Which greenery would be most acceptable on a protein plate with trout?

Accepted Answer

A) watercress 
B) cilantro 
C) seaweed 
D) lettuce 
A) watercress 
B) cilantro 
C) seaweed 
D) lettuce A

Question 3

Alice Waters was the first U.S.female culinary Olympian.

Accepted Answer

A) True 
 B)False  False

Question 4

Which is NOT a brand of gelatin?

Accepted Answer

A) Knox© 
B) Grayslake© 
C) Haco© 
D) Bridgers© 
A) Knox© 
B) Grayslake© 
C) Haco© 
D) Bridgers©

Question 5

The IKAHOGA is also known as

Accepted Answer

A) the World Cup. 
B) Culinary Master's. 
C) Culinary Olympics. 
D) International Salon of Culinary Arts. 
A) the World Cup. 
B) Culinary Master's. 
C) Culinary Olympics. 
D) International Salon of Culinary Arts.

Question 6

Which is NOT one of the criteria judges look for when scoring a platter on its craftsmanship?

Accepted Answer

A) precise cuts 
B) ease of preparation 
C) how perfectly each component is executed 
D) practicality 
A) precise cuts 
B) ease of preparation 
C) how perfectly each component is executed 
D) practicality

Question 7

What category of ACF competition is a hot food competition that has a focus on nutrition?

Accepted Answer

A) F-4 
B) K-7 
C) P-1 
D) B-4 
A) F-4 
B) K-7 
C) P-1 
D) B-4

Question 8

Ferdinand Metz managed the US team in 1980 with the team winning 21 gold medals.

Accepted Answer

A) True 
 B)False

Question 9

In what category of ACF competition would you find competitors making a cooked sugar piece?

Accepted Answer

A) C-2 
B) D-6 
C) B-4 
D) F-5 
A) C-2 
B) D-6 
C) B-4 
D) F-5

Question 10

The oldest culinary salon was in Philadelphia.

Accepted Answer

A) True 
 B)False

Question 11

New York City is the home of the Culinary Olympics.

Accepted Answer

A) True 
 B)False

The main purpose for using parsley water in aspic is to

Which greenery would be most acceptable on a protein plate with trout?

Alice Waters was the first U.S.female culinary Olympian.

Which is NOT a brand of gelatin?

The IKAHOGA is also known as

Which is NOT one of the criteria judges look for when scoring a platter on its craftsmanship?

What category of ACF competition is a hot food competition that has a focus on nutrition?

Ferdinand Metz managed the US team in 1980 with the team winning 21 gold medals.

In what category of ACF competition would you find competitors making a cooked sugar piece?

The oldest culinary salon was in Philadelphia.

New York City is the home of the Culinary Olympics.

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

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

Filters

Exam 21: Preparing for Culinary Competitions

The main purpose for using parsley water in aspic is to

Which greenery would be most acceptable on a protein plate with trout?

Alice Waters was the first U.S.female culinary Olympian.

Which is NOT a brand of gelatin?

The IKAHOGA is also known as

Which is NOT one of the criteria judges look for when scoring a platter on its craftsmanship?

What category of ACF competition is a hot food competition that has a focus on nutrition?

Ferdinand Metz managed the US team in 1980 with the team winning 21 gold medals.

In what category of ACF competition would you find competitors making a cooked sugar piece?

The oldest culinary salon was in Philadelphia.

New York City is the home of the Culinary Olympics.

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

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

Filters