Style Gourmet Total Foodie Cooking Techniques Certification Exam

50 Questions | Total Attempts: 52

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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.


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.

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