The Michelin Star Quest

Froggy Jumps

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Kitchen pressure quiz

Abdikaimova

Kyrgyzstan

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The Michelin Star Quest


Froggy Jumps The Michelin Star QuestVersion en ligne Kitchen pressure quiz par Abdikaimova 1 The sauce is breaking. Which step re-emulsifies a broken sauce? a Whisk vigorously while slowly adding cold butter b Add more starch or flour immediately c Boil the sauce harder 2 What liquid is commonly used to deglaze after searing meat? a Oil b Milk c Wine 3 At 2000 meters above sea level, water boils at about what temperature? a 110°C b 100°C c Approximately 93°C 4 To slow avocado browning, what helps most? a Soak in hot water b Add sugar on top c Apply lemon juice to the surface 5 Braising combines which cooking method? a Low and slow with liquid in a covered pot b Dry-roasting in oven c High-heat quick fry 6 How many milliliters are in one standard cup? a 200 ml b 300 ml c 236.6 ml 7 Sautéing requires fat at what approximate temperature range? a Room temperature b Below 120°C c Around 180-190°C 8 If a guest has a peanut allergy, which is crucial to avoid? a Dairy products b Sesame seeds c Peanuts and any cross-contact 9 Julienne knife cut typically results in strips about? a 5 cm wide b 2-3 mm thick, ~40 mm long c 1 cm thick, 5 cm long 10 What culinary technique creates a fond on the pan to deglaze from? a Searing to form fond, then deglazing b Simmering without browning c Boiling water only