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.
- 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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