cap chapterreview 15 - atperesources · 11. explain how to trim romaine lettuce. 12. explain how to...

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1. Identify five types of salad presentations. 2. Define salad greens. 3. Describe four types of lettuces. 4. Contrast spinach, chard, and arugula.

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5. Describe three types of cabbages used as salad greens. 6. Distinguish between the different varieties of chicory. 7. Contrast dandelion greens and mesclun greens. 8. Describe eight types of garnishing greens.

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9. Describe how to properly store salad greens. 10. Explain how to remove the core from head lettuce. 11. Explain how to trim romaine lettuce. 12. Explain how to remove the rib from loose greens.

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13. Explain how to wash salad greens. 14. Identify four types of salad ingredients other than salad greens. 15. Define emulsion. 16. Identify a temporary emulsion and a permanent emulsion.

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17. Explain why it is important to match an oil with an appropriate vinegar. 18. Explain how to prepare a basic French vinaigrette. 19. Explain how to prepare an emulsified vinaigrette. 20. Explain how to prepare a mayonnaise.

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21. Name six types of salads. 22. Explain how to prepare a tossed salad. 23. Identify the four parts of composed salads. 24. List five tips for preparing bound salads.

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25. Explain why it is important to know how vegetables will react to acidity when making vegetable salads.

26. Explain how to prevent fruits from discoloring while making fruit salads. 27. Describe the ratio of gelatin powder to liquid used to make gelatin salads. 28. List four tips for preparing gelatin salads.

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29. Explain why it is important to chill gelatin layers until slightly firm before combining the layers.

30. Explain the purpose of rennet in making cheese. 31. Differentiate between curds and whey. 32. Identify four factors that determine the flavor and texture of a cheese.

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33. Describe nine types of fresh cheese. 34. Contrast fresh and soft cheeses. 35. Describe two types of soft cheese. 36. Identify three ways semisoft cheeses are ripened.

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37. Describe three types of dry-rind cheese. 38. Describe four types of washed-rind cheese. 39. Describe three types of waxed-rind cheese. 40. Explain why a blue vein runs through blue-veined cheeses.

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41. Describe four types of blue-vein cheese. 42. Describe six types of hard cheese. 43. Contrast hard cheeses and grating cheeses. 44. Describe three types of grating cheese.

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45. Identify three types of cheese products. 46. Describe how to store cheese for maximum freshness. 47. Explain why cheeses are generally cooked at low temperatures. 48. Differentiate between hors d’oeuvres and appetizers.

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49. Define amuse bouche. 50. Describe canapés. 51. Explain how to prepare canapés using toasted and untoasted bread. 52. Describe four types of small plates.

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53. Describe three types of cold starters. 54. Explain what happens when vegetables are grilled or roasted. 55. Describe seven types of stuffed and filled starters. 56. Contrast stuffed and filled starters with wrapped starters.

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57. Describe two types of wrapped starters. 58. Identify common battered and breaded starters. 59. Contrast battered and breaded starters with skewered starters. 60. List three tips for preparing skewered starters.

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61. Define dip. 62. Describe five types of raw meat and seafood starters.. 63. Contrast raw meats and seafood starters with cured and smoked starters. 64. Explain the purpose of curing foods.

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65. Explain the purpose of smoking foods.

66. Identify the main ingredient of sausages, pâtés, terrines, galantines, and ballotines.

67. Explain why forcemeat is ground using a progressive style of grinding.

68. Explain the role of fat as a forcemeat ingredient.

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69. Explain the role of a binding agent as a forcemeat ingredient.

70. Identify the two main ingredients in a curing salt.

71. Explain why garnishes have to be cooked prior to being added to a forcemeat.

72. Name three styles of forcemeats used in foodservice operations.

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73. Describe how forcemeat is prepared.

74. Explain the purpose of a quenelle and how to make one.

75. Identify the common ratio of fat to lean meat in most sausages.

76. Identify the three categories of sausages.

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77. Explain how sausages are stuffed into clean casings and made into links.

78. Differentiate between a pâté and a terrine.

79. Differentiate between a galantine and a ballotine.

80. Explain the purpose of glazes.

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81. Differentiate between aspic and chaud froid.

82. Explain why glazed items should not be moved after being placed on a

presentation platter.

cap chapterreview 15 - atperesources · 11. explain how to trim romaine lettuce. 12. explain how to...

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