1. When a chef juliennes a fruit or vegetable, the results look like which of the following? Crowns Coins Matchsticks Cubes

2. When apples or potatoes are peeled and sliced, the bits will turn brown if not used immediately. To prevent this, they may be soaked in water mixed with lemon juice or white vinegar. What is this preventative measure is called? Steeping Reconstituting Blanching Acidulation

3. Slightly underripe fruits can be improved for service by maceration. What does macerate mean? To chew To soften by soaking or steeping in a liquid such as alcohol or with sugar To leave on a sunny windowsill for several days To warm briefly in a microwave oven

4. Most kitchens are equipped with at least one paring knife. What does "pare" mean? To remove the peeling or outer skin of a fruit or vegetables with a knife To slice into thin strips To divide in half by cutting into two pieces To remove the bones from meat or fish

5. Especially in a hectic kitchen, cooks must not display their temper. On the other hand, tempering an egg is a desirable process. What does tempering mean, in the latter sense? To crack the eggs angrily To slowly add a bit of a hot liquid to beaten eggs To bake a whole egg in a moderate oven To whip vigorously to incorporate air into eggs

6. When a recipe directs a cook to pulse food, what should the cook do? Turn the blender or food processor on and off rapidly Whip the food, pausing between each circular stroke When cooking live food such as lobster, see if its heart is still beating Mix the food by lifting and turning it until well combined

7. The chef hands you a bunch of basil and asks you to prepare a chiffonade. What should you do with it? Stack and then roll the leaves. Cut them into the thinnest possible strips. Finely chop them. Mix them with water and sugar to produce a refreshing drink. Puree them and then beat them with a whisk into a light foam. Deep-fry them until they are like thin crisp pieces of paper.

8. When meat is browned in a pan, bits of caramelized juices (called fond) remain in the pan. These may be dissolved in a liquid (such as wine, water, stock or vinegar) to form the basis for a sauce. What is this process called? Sweating Infusion Deglazing Steeping

9. Blanche, as a woman’s name, means white or pure. What does blanch mean as a culinary term? To restore a dehydrated food by soaking it in water or other liquid To coat food with white breadcrumbs before frying or baking To quickly fry food in a bit of fat in an open pan over high heat To partially cook food in steam or boiling water and then plunge it in ice water

10. When vinegar or citrus juice is whisked into oil to form a thickened liquid, what is the resulting combination of ingredients called? A cream A glaze A puree An emulsion