1. When mixing non-yeast batters, such as a crepe, the batter should be stirred with a whisk until smooth; however, too much beating develops the gluten in the flour,
making the batter elastic and tough when cooked. True or False

2. What is a Vacherin? A twice-baked meringue usually accompanied with Chantilly cream and fresh fruits.

3. When making the “cold emulsified sauce” called mayonnaise, it is better to have all of the ingredients at room temperature or slightly warmer? Yes, all ingredients should be at room temperature.

4. What does the term “Noisette” mean? Small “nut “ of lamb cut from a boned, rolled, tied and cut in neat slices.  Noisette also means flavored with hazelnuts or butter cooked to a nut brown color.

5. What is the French term for food that is vacuum sealed and then cooked with rapid heating or cooking so that much of the flavor, moisture, color, and aroma of fresh ingredients are retained? Sous vide