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Style Gourmet Total Foodie Cooking Techniques Certification Exam

50 Questions
Style Gourmet Total Foodie Cooking Techniques Certification Exam

Food/wine writer and James Beard Award nominee Elliot Essman, CSW, CSS, has designed the Style Gourmet Certified Total Foodie tests to cover a wide range of food expertise areas. These fifty questions test your knowledge in the area of Cooking Techniques.

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Questions and Answers
  • 1. 
    Which statement about roasting and baking is NOT true?
    • A. 

      Roasting may involve the addition of cooking fats and baking rarely does.

    • B. 

      Both roasting and baking usually subject food to a constant temperature.

    • C. 

      Vegetables may be roasted but not baked.

    • D. 

      Meats may be either roasted or baked.

  • 2. 
    In French cooking, a court-bouillon is usually:
    • A. 

      A flavored liquid for poaching foods.

    • B. 

      A rich soup or bisque, named after the court of Louis IV.

    • C. 

      A savory jellied vegetable dish or aspic, often laced with herbs.

    • D. 

      A salad dressing featuring olives, garlic and fresh Mediterranean herbs.

  • 3. 
    As to the terms marinate and macerate:
    • A. 

      They both refer to the process of soaking ingredients in liquid to add flavor and improve texture.

    • B. 

      Marinate connotes soaking a protein in a seasoned, often acidic liquid.

    • C. 

      Macerate connotes soaking a non–protein, a fruit or vegetable, in a light liquid, its own juice, or simply some sprinkled sugar.

    • D. 

      All of the above.

  • 4. 
    The sous-vide process:
    • A. 

      Is a vacuum drying method of preserving foods, especially fruit.

    • B. 

      Calls for cooking food in a sealed bag immersed in a controlled temperature water bath.

    • C. 

      Is a method of roasting poultry without resort to basting.

    • D. 

      Is a method of dry-curing olives, cucumbers, and other vegetables.

  • 5. 
    If a recipe calls for Herbes de Provence, which of these herbs would be on the list?
    • A. 

      Thyme

    • B. 

      Cilantro

    • C. 

      Cumin

    • D. 

      Dill

  • 6. 
    A blanquette is a stew made from chicken, veal or lamb that has not been previously browned or fried.
    • A. 

      True

    • B. 

      False

  • 7. 
    Braising meat:
    • A. 

      Involves slow cooking the meat in liquid.

    • B. 

      Is an ideal method of getting the most tenderness out of inexpensive cuts of meat.

    • C. 

      May initially involve dry cooking techniques such as searing.

    • D. 

      All of the above.

  • 8. 
    The process of quickly plunging a vegetable into boiling water and then halting the cooking process by immersing into cold water is called:
    • A. 

      Blanching

    • B. 

      Coupe de l’eau

    • C. 

      Immersion

    • D. 

      Haute de vide

  • 9. 
    Which term describes a semi-circular knife with a handle that allows it to rock back and forth for purposes of mincing?
    • A. 

      Metaxa

    • B. 

      Mezzaluna

    • C. 

      Manteca

    • D. 

      Meshugga

  • 10. 
    When you coddle a food such as an egg, you:
    • A. 

      Use a spoon to repeatedly baste it in butter or oil from the pan.

    • B. 

      Simmer it for a steady period of time, constantly stirring.

    • C. 

      Heat it in water kept just below the boiling point.

    • D. 

      Deep fry it at a relatively low temperature.

  • 11. 
    The term “blind baking” refers to:
    • A. 

      The practice of not opening an oven to check doneness so as to maintain even heating.

    • B. 

      The process of prebaking a pastry crust alone, without a filling, often using some kind of weight to prevent bubbling of the crust.

    • C. 

      The process of baking meats or fish in an egg white and salt crust meant to be broken off and discarded before serving.

    • D. 

      In Mexico, the process of baking meats wrapped in banana leaves in an oven (horno) whose opening is temporarily sealed with clay, thus trapping the heat.

  • 12. 
    The French term concassé refers to:
    • A. 

      Rough chopping of ingredients, often tomatoes.

    • B. 

      It is the equivalent of shredding, as with salad greens.

    • C. 

      Fine dicing of vegetables.

    • D. 

      Reducing a broth.

  • 13. 
    A pressure cooker:
    • A. 

      Allows foods to be cooked at lower temperatures, preserving flavors and textures.

    • B. 

      Often “pressures away” minerals and vitamins, yielding food with lower nutritional value.

    • C. 

      Requires a greater level of liquid than conventional boiling or braising vessels.

    • D. 

      None of the above.

  • 14. 
    In southern cooking. smothering meat:
    • A. 

      Calls for cooking on a stovetop in a covered pan with a small amount of liquid.

    • B. 

      Usually does not involve an initial browning.

    • C. 

      Is synonymous with pan-frying in butter or pork fat (oil is never used).

    • D. 

      Applies to any technique in which meat, chicken or fish is breaded or battered, however prepared.

  • 15. 
    The process of sautéing food requires:
    • A. 

      A deep pan.

    • B. 

      Long cooking times.

    • C. 

      Relatively high heat.

    • D. 

      Thick cut pieces of meat or vegetables.

  • 16. 
    The process of using a liquid like wine to dissolve browned food residue in order to make a sauce is called:
    • A. 

      Glazing

    • B. 

      Glace

    • C. 

      Pan dripping

    • D. 

      Deglazing

  • 17. 
    Which of the following terms describes a process involved in browning foods?
    • A. 

      Maillard reaction

    • B. 

      Glycogen reaction

    • C. 

      Thermite reaction

    • D. 

      Oxidative reaction

  • 18. 
    To create a gratin, you must use cheese.
    • A. 

      True

    • B. 

      False

  • 19. 
    Fruits and vegetables often work best with home canning because their high acidity allows them to be sterilized in an ordinary boiling water bath, i.e., without extra pressure or machinery.
    • A. 

      True

    • B. 

      False

  • 20. 
    The process of gently simmering a delicate food in milk, stock, water or wine is called:
    • A. 

      Caramelization

    • B. 

      Poaching

    • C. 

      Steeping

    • D. 

      Setting

  • 21. 
    Which answer best describes a fumet?
    • A. 

      A paper cone filled with icing and used for decorating cakes.

    • B. 

      A type of delicate filigree decoration with icing on fancy wedding cakes.

    • C. 

      A method for smoking fish, particularly salmon.

    • D. 

      A concentrated fish stock used for flavoring sauces.

  • 22. 
    Food-borne pathogens are more likely to survive freezing than boiling.
    • A. 

      True

    • B. 

      False

  • 23. 
    The French flavor base called a mirepoix is most commonly a combination of chopped:
    • A. 

      Celery, carrots and garlic.

    • B. 

      Celery, carrots and onions.

    • C. 

      Green bell pepper, carrots and onions.

    • D. 

      Onions, garlic, and tomato.

  • 24. 
    The process of laying strips of bacon or other fat over a roast to add fat content (say, with low fat game meats) is called:
    • A. 

      Marbling

    • B. 

      Fatback

    • C. 

      Barding

    • D. 

      Garniture

  • 25. 
    In broiling heat is transferred to the food by:
    • A. 

      Direct conduction.

    • B. 

      Thermal radiation.

    • C. 

      Transient conduction.

    • D. 

      The cothermal reaction.

  • 26. 
    The act of searing a protein ingredient:
    • A. 

      Has been definitively proven to “seal in the juices.”

    • B. 

      Adds color, but rarely adds flavor.

    • C. 

      Adds both color and flavor, due to the Maillard reaction and caramelization.

    • D. 

      Is always just a preliminary process, since the center must be cooked by other means.

  • 27. 
    Which key ingredient is essential in differentiating a stock from a broth?
    • A. 

      Aromatic vegetables like onions, carrots and celery.

    • B. 

      Bones.

    • C. 

      Herbs like parsley, thyme and bay leaf.

    • D. 

      A stock has a greater salt content than a broth.

  • 28. 
    If you added egg whites to clarify a chicken stock, you would skim off the:
    • A. 

      Consommé

    • B. 

      Mise en place

    • C. 

      Chaud-froid

    • D. 

      Raft

  • 29. 
    A meat marinade composed of pineapple and papaya is:
    • A. 

      An acidic marinade.

    • B. 

      An enzymatic marinade.

    • C. 

      A tropical brine (sea foam) marinade.

    • D. 

      A Hawaiian marinade.

  • 30. 
    In French cooking, beurre manié is:
    • A. 

      A flour and butter mixture used for thickening stews and soups.

    • B. 

      A smooth, creamy, butter-rich soup, often seafood-based.

    • C. 

      A 500-gram block of butter.

    • D. 

      A browned butter sauce, often with capers and shallots.

  • 31. 
    Which one of the following statements about baking a cake at high altitude is true?
    • A. 

      Extra leavening is necessary, because rising is slower.

    • B. 

      Extra liquids are required, since the boiling point of water is lower than at sea level.

    • C. 

      Extra sweetening is often called for, to maintain structure.

    • D. 

      Baking in two stages will increase the chance of having a cake that will not collapse.

  • 32. 
    In copper cookware:
    • A. 

      The tin lining provides better heat conduction.

    • B. 

      The tin lining reduces the cost of the cookware.

    • C. 

      The tin lining prevents the copper from reacting with high acid foods like tomatoes.

    • D. 

      The tin lining promotes whipping egg whites in order to create meringues.

  • 33. 
    Double-acting baking power:
    • A. 

      Is twice as powerful as single-acting baking powder, so only half as much is needed.

    • B. 

      Is used primarily in commercial baking applications, since it is too powerful for home use.

    • C. 

      Produces bubbles when ingredients are mixed, and also promotes rising when heated.

    • D. 

      Combines baking soda, an acid, and also has a yeast component for reliable leavening.

  • 34. 
    For most meringues, egg whites need to be whipped:
    • A. 

      To the soft peak stage.

    • B. 

      To the mid peak stage.

    • C. 

      To the firm peak stage.

    • D. 

      To the stiff peak stage.

  • 35. 
    The white of eggs is more widely used as an emulsifier (for example, to keep sauces together), than the yolk.
    • A. 

      True

    • B. 

      False

  • 36. 
    The Latin American dish called ceviche (or cebiche) is made by:
    • A. 

      Marinating fish in citrus juices, with spices and aromatics, followed by grilling or steaming.

    • B. 

      Marinating fish in citrus juices, with seasoning and aromatics, but without further cooking.

    • C. 

      First poaching or frying fish, then marinating it in a vinegar or citrus sauce before serving.

    • D. 

      Marinating chunks of meat with tropical fruits and citrus juices, and then giving them a quick sauté before serving hot.

  • 37. 
    In a vinaigrette, what keeps the oil and vinegar together in an emulsion?
    • A. 

      The blend of herbs and shallots (or onions), binds both oil and vinegar.

    • B. 

      A small amount of whipped egg white, to add lecithin.

    • C. 

      Brisk whisking (necessitating immediate serving before the emulsion breaks down).

    • D. 

      The edge of a teaspoon of mayonnaise (the Nid d'Abeille technique).

  • 38. 
    Despite being easy to clean, non-stick pans are often unsuitable for the creation of sauces that require food particles to stick to the pan before deglazing.
    • A. 

      True

    • B. 

      False

  • 39. 
    In a two-step process of bread baking, when a small portion of dough is allowed to ferment with yeast before taking its place in the final dough, that portion is called:
    • A. 

      The sponge

    • B. 

      A sourdough starter

    • C. 

      Proto-gluten

    • D. 

      The barm

  • 40. 
    A fish filet prepared using the meunière method might be:
    • A. 

      Steamed with aromatic vegetables.

    • B. 

      Batter dipped and deep fried in oil, as in fish and chips.

    • C. 

      Baked in a pastry shell.

    • D. 

      Dredged in seasoned flour and pan fried in butter.

  • 41. 
    A double boiler or bain-marie may be used:
    • A. 

      To avoid direct application of heat, as in melting chocolate or making a Hollandaise sauce.

    • B. 

      To act as or replace a chafing dish to keep foods warm for extended periods of time.

    • C. 

      In cooking custards to prevent a crust from forming before the center is done.

    • D. 

      All of the above.

  • 42. 
    The danger zone in which bacteria pose the greatest threat to meat, eggs, fish, and other foods is the temperature range between approximately 40° to 140°F or 4° to 60°C.
    • A. 

      True

    • B. 

      False

  • 43. 
    Pickling of foods:
    • A. 

      Must be done in a completely sterile environment.

    • B. 

      Can be accomplished using either brine or an acid-rich solution like vinegar.

    • C. 

      Involves an aerobic form of fermentation.

    • D. 

      Requires the addition of moderate amounts of heat to kill harmful microorganisms and encourage flavor formation.

  • 44. 
    When flambéing a dish:
    • A. 

      A chef will usually use wine, since it adds its own desirable flavor.

    • B. 

      The food must be actively simmering and in contact with the stove.

    • C. 

      Although often used, alcohol is not a strict requirement, as long as the dish bursts into flame.

    • D. 

      Alcohol is necessary, because of the way it reacts chemically when burned.

  • 45. 
    Which of the following ingredient additions to cheese fondue corresponds to its usual function?
    • A. 

      Cornstarch: consistency

    • B. 

      Wine: texture

    • C. 

      Chopped garlic: emulsifier

    • D. 

      Salt: moisture retention

  • 46. 
    The pan we call a saucepan:
    • A. 

      Is generally as high as it is wide and has a single handle.

    • B. 

      Is not best for actual sauce making because its straight sides make it difficult to whisk the sauce.

    • C. 

      Is not preferable for actual sauce making because its straight sides do not facilitate the evaporation needed to reduce a sauce.

    • D. 

      All of the above.

  • 47. 
    In Italy, a veal shank braised in white wine and garlic might be called:
    • A. 

      Vitello piccata

    • B. 

      Vitello ossobuco

    • C. 

      Vitello tonnato

    • D. 

      Vitello marsala

  • 48. 
    Which of the following statements about cookware is NOT true?
    • A. 

      A skillet has sloped sides and a sauté pan has straight sides.

    • B. 

      A sauté pan is better for reducing sauces, while a skillet is better for pan-frying.

    • C. 

      A skillet has a larger contact area with the stove than a sauté pan of the same diameter.

    • D. 

      For most purposes, the terms skillet and frying pan are synonymous.

  • 49. 
    Which of the following is NOT a reason for seasoning bare (uncoated) cast iron cookware?
    • A. 

      To enhanced the ability of the surface of the pan to resist sticking.

    • B. 

      To create a surface layer that discourages rust.

    • C. 

      To prevent food from interacting with the iron in the pan.

    • D. 

      To give the pan greater ability to heat evenly and to retain that heat.

  • 50. 
    Which of the following types of kitchen knife has the thickest blade?
    • A. 

      Slicing knife

    • B. 

      Boning knife

    • C. 

      Paring knife

    • D. 

      Chef's knife