Culinary Arts 1- Final Exam Review Latest Update 2025-2026 100 Questions and 100% Verified Correct Answers Guaranteed A+
At what internal temperature should raw meat, poultry, and seafood be stored? -
CORRECT ANSWER: 41°F and below
Baking - CORRECT ANSWER: Used in relation to cooking bread, cakes, and pastries
Beurre Blanc - CORRECT ANSWER: Emulsified butter sauces made without egg yolk.
Slightly thicker than heavy cream
Bisque - CORRECT ANSWER: Prepared using a combination of cream and purée
procedures
Blanching - CORRECT ANSWER: Very brief cooking in boiling water or hot fat
Boiling - CORRECT ANSWER: Large bubbles breaking the surface
Braising - CORRECT ANSWER: Food is first browned in fat, then covered and slowly cooked in a small amount of liquid
Broiling - CORRECT ANSWER: Direct heat from above
Broth - CORRECT ANSWER: Made from meat, poultry, game, fish, or vegetables
cooked in a liquid; simmered in a liquid for a long time
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Broth-based soup - CORRECT ANSWER: Soup in which the vegetables are directly in
the broth, adding flavor, body, and texture to the finished product
Chowder - CORRECT ANSWER: A hearty soup made from fish, shellfish, and or
vegetables, usually containing milk and potatoes. Often thickened with roux
Chutney - CORRECT ANSWER: A sweet and sour condiment made of fruit and or
vegetables cooked in vinegar with sugar and spices
Club - CORRECT ANSWER: Three slices of bread, bacon, lettuce, tomato, and chicken or turkey
Cold soup - CORRECT ANSWER: Chilled version of a cream soup
Components of a béchamel - CORRECT ANSWER: Milk or cream, nutmeg, salt, and
white pepper
Components of a espagnole - CORRECT ANSWER: Brown stock, vegetables, and
seasoning
Components of a stock - CORRECT ANSWER: Bones, Mirepoix, and seasoning
Components of a velouté - CORRECT ANSWER: White stock and seasoning
Components of hollandaise - CORRECT ANSWER: Egg yolk, clarified butter, lemon
juice, salt, and white pepper
Components of tomato sauce - CORRECT ANSWER: Tomato, vegetables, seasoning,
and sometimes bone or stock
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