Scribd Logo
Upload

Welcome to Scribd!

  • Intro To Culinary Final Study Guide Name: - Date: - Period: - Day

    Uploaded by

    Matt
    40 views3 pages
    This document is a study guide for an intro to culinary final exam. It defines 20 culinary terms and asks students to define additional terms like chiffonade, al dente, zest, and emulsify. It also asks about steps for the creaming and cut-in methods used in baking and what dishes the student made using each method. Finally, it asks questions to test the student's knowledge of measuring ingredients like butter, tablespoons, and teaspoons as well as the importance of reading a recipe before beginning.

    Original Description:

    Original Title

    Final-Exam-Study-Guide.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document is a study guide for an intro to culinary final exam. It defines 20 culinary terms and asks students to define additional terms like chiffonade, al dente, zest, and emulsify. It also asks about steps for the creaming and cut-in methods used in baking and what dishes the student made using each method. Finally, it asks questions to test the student's knowledge of measuring ingredients like butter, tablespoons, and teaspoons as well as the importance of reading a recipe before beginning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    40 views3 pages

    Intro To Culinary Final Study Guide Name: - Date: - Period: - Day

    Uploaded by

    Matt
    This document is a study guide for an intro to culinary final exam. It defines 20 culinary terms and asks students to define additional terms like chiffonade, al dente, zest, and emulsify. It also asks about steps for the creaming and cut-in methods used in baking and what dishes the student made using each method. Finally, it asks questions to test the student's knowledge of measuring ingredients like butter, tablespoons, and teaspoons as well as the importance of reading a recipe before beginning.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    Intro to Culinary Final Study Guide

    Name: ______________________________
    _____________

    Date:

    Period: _________________
    _____________

    Day:

    Define the following terms:


    Chiffonade

    Blend

    Al dente

    Chop

    Bake

    Blanch

    Mise en Place

    Chill

    Zest

    Roast

    Fold

    Boil

    Savory

    Reduce

    Mince

    Pan fry

    Grate

    Poach

    Saute

    Rough cut

    Steam

    Emulsify

    Sift

    Simmer

    Roux

    Slice

    Toss

    Dredge

    Garnish

    Sweet

    What are the steps to the creaming method? What have we


    made in class using the creaming method?

    What are the steps to the cut-in method? What have we made in
    class using the cut-in method?

    How many sticks of butter are in 1 package?


    What does one package of butter weigh?
    There are _________ tablespoons in 1 stick of butter.
    There are __________ ounces in 1 stick of butter.

    One stick of butter is equal to _________ cup(s).


    How many teaspoons are in a tablespoon?
    How would you measure 1 tablespoons?
    Why is it important to read a recipe before you begin (give at
    least 4 reasons)?

    You might also like