La Cuisine Unit Exam

Instructions: Answer the following questions to the best of your ability.

1. What is the purpose of the Maillard reaction in cooking?

2. What are the differences between sautéing and grilling?

3. List three essential kitchen tools and their uses.

4. Describe the mother sauces in classic French cuisine.

5. What is the difference between blanching and simmering?

6. Explain the difference between baking powder and baking soda.

7. What is the importance of mise en place in cooking?

8. How does marinating meat affect its flavor and texture?

9. What are some common knife cuts used in professional kitchens?

10. Describe the differences between poaching, boiling, and steaming as cooking methods.

Good luck!