Culinary Quiz Bowl Questions

Culinary Quiz Bowl Questions This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? - ANS - Kitchen brigade system or brigade ...

Culinary Quiz Bowl Questions This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in hotel kitchens. What is the name of the system? - ANS - Kitchen brigade system or brigade system According to the FDA August 2003 Revision of the Model Food Code, what temperature range is known as the temperature danger zone? - ANS - 41°F to 135°F As yeast ferments, two byproducts are yielded. What are those products? - ANS - Alcohol & Carbon Dioxide What does the acronym HACCP stand for? - ANS - Hazard Analysis Critical Control Point What is the term for the unit of energy measured by the amount of heat required to raise 1000 grams of water by one degree Celsius? - ANS - Calorie or Kilocalorie Name two fat-soluble vitamins. - ANS - Vitamin A, Vitamin D, Vitamin E, or Vitamin K What is the name of the knife cut known for its characteristic seven-sided, football shape? - ANS - Tournée (toor-nay) What all-purpose knife is most commonly used by cooks? - ANS - Chef's Knife or French Knife Spell the word that means to finely slice or shred leafy vegetables or herbs. - ANS - C-H-I-F-FO-N-A-D-E What are the dimensions of a bâtonnet (BAH-toh-nay) cut? - ANS - ¼ inch X ¼ inch X 2 inches What are the four basic tastes? - ANS - Sweet, Sour, Bitter, Salty What is the best know and most widely used herb in the world? - ANS - Parsley Who pioneered the processes of heating milk to a high enough temperature to kill pathogenic bacteria? - ANS - Louis Pasteur What is the literal meaning of the French term mise en place (meez ahn plahs)? - ANS - To put in place or Everything in its place What two spice bundles are used to introduce flavorings, seasonings, and aromatics into stocks, sauces, soups and stews? - ANS - Bouquet Garni (BO-kay GAR-nee) and Sachet d'épices (SashA DAY piece) What heat transfer method refers to the transfer of heat through a fluid? - ANS - Convection What is the ratio of standard ingredients included in a standard mirepoix (MEER-pwah)? - ANS - 50% Onion, 25% Celery, 25% Carrots What herb is the main ingredient in a traditional pesto? - ANS - Basil What protein found in connective muscle tissues are converted to gelatin when cooked? - ANS - Collagen Foie Gras (FWAH-grah), made from both duck and goose, is the fatty, enlarged version of what organ of the animal? - ANS - Liver What is the row of intramuscular bones running the length of round fish fillets called? - ANS - Pin Bones According to the USDA and in regards to quality, what is the highest grade of egg? - ANS - AA What is the term used when referring to any herbaceous plant that can be partially or wholly eaten? - ANS - Vegetable A pepper's heat or pungency ranges from zero to 16 million. What is the name of the scale used to measure a pepper's pungency? - ANS - Scoville Scale Which starch vegetable is one of the only native vegetables to the New World? - ANS - Potatoes In terms of vegetarianism, who is a person that eats both eggs and dairy in addition to a vegetable only diet? - ANS - Lacto-ovo vegetarian or Ovo-lacto vegetarian What is formed when two liquids that would not ordinarily form a stable mixture are forced together and held in suspension? - ANS - Emulsion A Niçoise (NEE-swahz) salad is classified as which one of the following: Green salad, tossed salad, composed salad, or bound salad? - ANS - Composed Salad What is the term referring to the elastic network of proteins created when wheat flour is moistened and manipulated? - ANS - Gluten What 18th Century chef was known as the "King of Chefs and Chef of Kings?" - ANS - MarieAntoin Carême How many teaspoons are in 2 quarts? - ANS - 384 If the purchase price for onions is $1 per pound with a 90% yield, what is the actual cost of 2 pounds of onions? - ANS - $2.20 If a recipe yields four, eight ounce portions, what is the conversion factor for yielding 10 portions? - ANS - 2.5 If a recipe yields four, four ounce portions, how many pounds are needed for 13 portions? - ANS - 3.25 pounds OR 3 ¼ pounds OR 3lb 4oz If a beef tenderloin weighs 10 pounds and has a 1 ½ pound tare, what is the percentage of shrinkage before cooking? - ANS - 15% shrinkage What is the phrase "Preparing for Leadership in the World of Work? - ANS - The SkillsUSA Motto Fill in the blank: I __________ begins each line o