Term
What is the process that all Grade A milk must go through to destroy pathogenic bacteria?
a. pasteurization
b. homogenization
c.certification |
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Definition
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Term
Which of the following milk products is not fermented?
a. buttermilk
b. sour cream
c. creme fraiche
d. cream |
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Definition
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Term
what is the fat content of whipping cream?
a. Less than 20%
b. At least 20%
c. 25%
d. At least 30% |
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Definition
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Term
What is the grade of an egg with a clear and thick white, a firm and round yolk and a well-shaped shell?
a. Grade A
b. Grade AA
c. Grade B |
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Definition
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Term
What is the cause of rubbery scrambled eggs?
a. overcooked
b. made with water instead of milk
c. made with old eggs
d. undercooked |
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Definition
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Term
why is vinegar added to the water when poaching eggs?
a. for flavor
b. to prevent a green ring
c. to prevent the white from spreading
d. to prevent overcooking |
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Definition
| to prevent the white from spreading |
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Term
which type of eggs is cooked over low heat without turning?
a. over-hard
b. sunny-side-up
c. scrambled
d. shirred |
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Definition
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Term
which of the following griddlecakes are made with an unleavened bater cooked in thin sheets?
a. pancakes
b. waffles
c. crepes |
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Definition
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Term
How are eggs prepared for eggs benedict?
a. poached
b. pan-fried
c. shirred
d. soft-boiled |
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Definition
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Term
t/f
dry milk powder doesn't need to be refrigerated until it is reconstituted |
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Definition
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Term
t/f
whole millk can be substituted for water in any recipe |
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Definition
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Term
t/f
margarine contains more emulsifiers and preservatives than pure butter |
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Definition
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Term
t/f
eggs used for poaching should be very fresh and at room temp |
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Definition
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Term
| milk with 60% of water removed and sweetened |
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Definition
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Term
| butter that had its water and milk solids removed |
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Definition
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Term
which of the following fruits is not susceptible to enzymatic browning
a. apples
b. pears
d. pineapples |
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Definition
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Term
what type of fruit gel is made with fruit juice only?
a. jelly
b. jam
c. preserves |
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Definition
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Term
what does any dish called "a la Normande" contain?
a. apples
b. pears
c. quince
d. pomes |
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Definition
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Term
wat should not be done when cooking fruits to preven from becoming overcooked and mushy?
a. careful timing
b. add sugar
c. add baking soda
d. test them frequently |
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Definition
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Term
what are the components of a canape?
a. base, spread
b. base, spread, filling
c. base, spread, garnish
d. base, spread, filling, garnish |
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Definition
| c. base, spread filling, garnish |
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Term
what is the boat-shaped dough shell that is filled and served as a canape?
a. barquette
b. tartlet
c. profiterole
d. rumaki |
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Definition
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Term
t/f
some fruits such as berries, figs and pineapples will not ripen after harvesting |
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Definition
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Term
| what temp should most fresh veggies be stored at? |
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Definition
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Term
what is the difference between blanching and parboiling?
a. the cooking liquid
b. the type of veggie being prepared
c. the cooking time
d. the water temp |
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Definition
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Term
how should you prepare dried beans?
a. rehydrate, then blanch them
b. bake them without rehydrating them
c. rehydrate, then simmer them
d. rehydrate them in salted water |
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Definition
| rehydrate, then simmer them |
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Term
which of the following as actually a fruit?
a. tomato
b. eggplant
c. chayote
d. a and b |
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Definition
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Term
which is the classic dish made from mashed or pureed potatoes blended with eggs and seasoned?
a. duchesse
b. dauphine
c. rosti
d. lorette |
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Definition
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Term
which of the following is not produced from corn?
a. grits
b. masa harina
c. polenta
d. couscous |
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Definition
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Term
what is the best pototao choice for pan frying?
a. yukon gold
b. white skinned
c. russet
d. sweet potato |
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Definition
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Term
what method are Lyonnaise potatoes cooked?
a. tossing method
b. still-frying method
c. baking
d. deep-frying |
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Definition
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Term
t/f
all veggies should be blanched before being deep-fried |
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Definition
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Term
t/f
potatoes should not be refrigerated. |
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Definition
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Term
t/f
the correct ratio of water to rice is always 2 to 1 |
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Definition
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Term
| a tart, sour green traditionally used in sauce |
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Definition
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Term
| similar to scallions but larger and sweeter |
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Definition
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Term
| a moist, sweet tuber that is eaten raw |
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Definition
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Term
what is the process of offering foods to diners in a way that is visually pleasing?
a. service
b. presentation
c. composition |
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Definition
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Term
what is the term encompassing the color, texture and arrangement of a plate of food?
a. presentation
b. service
c. composition
d. buffet |
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Definition
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Term
what is the most important way to ensure that food is attractively presented on the plate?
a. garnish it with fresh herbs
b. cut and mold the food
c. sauce-decorate the plate
d. cook the food properly |
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Definition
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Term
which of the following is the best candidate for molding in a timale?
a. rice pilaf
b. polenta
c. potato gratin
d. broccoli saute |
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Definition
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Term
what is the focal point on a plate of food?
a. the front
b. the garnish
c. the highest point
d. the plate decoration |
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Definition
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Term
what should u avoid when selecting a plate?
a. oversized, rimmed soup plates
b. unconventional designs
c. busy designs
d. any that will cause the food to look overcrowded |
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Definition
| any that will cause the food to look overcrowded |
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Term
what is the first decision that needs to be made when planning a buffet?
a. cost
b. theme
c. menu
d. table arrangement |
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Definition
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Term
as a general rule, how many people can a single-sided buffet serve?
a. up to 50
b. 50-75
c. up to 100
d. table arrangement |
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Definition
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Term
what do you need to not consider when arranging food on a serving platter?
a. negative space
b. height of food
c. flavor
d. texture and shape |
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Definition
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Term
how much space would you allow for each item on a buffet?
a. 1 square foot
b. 1 linear foot
c. 1 linear yard
d. 16 inches |
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Definition
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Term
which table is used for setting up a snake-like buffet?
a. hard-round
b. quarter-round
c. rectangle
d. serpentine |
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Definition
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Term
what is the rough rule of thumb for caluculating how much food to prepare for a buffet?
a. 1 pound per person
b. 1.5 pounds per person
c. .5 pound per person
d. 2 pounds per person |
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Definition
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Term
what is the primary responsibility of front waiters during a buffet?
a. deliver food from the kitchen
b. supervise the dining area
c. tidy and replenish food on the buffet
d. circulate in the crowd with hors d'oeuver and drink trays |
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Definition
| tidy and replensih food on the buffet |
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Term
when did vegetarianism become a trend in the US triggered by environmental and health concerns?
a. the 19th century
b. 1947
c. the 1970s
d. 100 years ago |
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Definition
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Term
which of the following is not made from soy?
a. seitan
b. tempeh
c. miso
d. tofu |
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Definition
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Term
what type of tofu is best for grilling?
a. soft
b. firm
c. extra firm
d. silken |
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Definition
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Term
What is the thick paste made by salting and fermenting soybeans and rice or barley?
a. miso
b. cotton tofu
c. tempeh
d. textured soy protein |
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Definition
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Term
what are glutenin and gliadin that form gluten?
a. starches
b. fibers
c. proteins
d. carbs |
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Definition
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Term
What does a flour milled from strong, hard wheat have a high percentage of?
a. wheat germ
b. starch
c. protein
d. moisture |
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Definition
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Term
what chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?
a. baking soda
b. single acting baking powder
c. double acting baking powder
d. baking ammonia |
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Definition
| double acting baking powder |
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Term
What causes quick breads to be dense?
a. old batter
b. out-dated leavening agents
c. overmixing
d. any of the above |
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Definition
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Term
What is the fattened liver of a special type of duck or goose?
a. sweetbreads
b. offal
c. foie gras
d. tripe |
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Definition
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Term
what class of poultry is younger and more tender?
a. roaster
b. broiler/fryer
c. mature
d. yearling |
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Definition
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Term
what is the technique for trying a whole bird into a neat shape for roasting?
a. trussing
b. barding
c. butterflying
d. frenching |
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Definition
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Term
what cooking method is most appropriate for preparing veal shank?
a. stewing
b. braising
c. roasting
d. grilling |
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Definition
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Term
for which type of meat is broiling a suitbale coking method?
a. any cut
b. the most tender cuts
c. the least tender cuts
d. large whole muscle cuts |
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Definition
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Term
what is the appearance and texture of a medium-rare grilled lamb chop?
a. very red with almost no resistance
b. bright red in the center and slighly springy
c. very little pink in the center and firm and springy
d. large deep red center and spongy |
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Definition
| bright red int eh center and slighly springy |
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Term
| small, young class of chicken |
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Definition
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Term
| livers, gizzards, hearts and necks |
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Definition
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|
Term
|
Definition
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|
Term
why is vinegar added to the water when poaching eggs?
a.for flavor
b. to prevent a green ring from forming around the yolk
c. to prevent the white from spreading
d. to prevent over cooking |
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Definition
| to prevent the white from spreading |
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Term
what does the primal veal leg consist of?
a. the sirloin and short loin
b. the sirloin and the leg
c. the leg and the round
d. the leg only |
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Definition
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Term
what is the allowable fat content of nonfat milk?
a. 1% or less
b. .5% or less
c. .25% or less
d. no more than 2% |
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Definition
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Term
what is the protein in connective tissue that breaks down into gelatin when cooked with moist heat?
a. marbling
b. subcutaneous fat
c. collagen
d. elastin |
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Definition
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Term
whwhat is the meaty, tender pork cut containing a portion of the blade bone?
a. spareribs
b. fresh ham
c. boston butt
d. loin |
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Definition
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Term
| which primal cut of pork is the least tender? |
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Definition
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Term
what must you do when using gelatin?
a. heat it in a bain marie
b. dissolve it in a cold liquid
c. soften it in a cold liquid, then dissolve it in a hot liquid
d. sift it into the dry ingredients |
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Definition
| soften it in a cold liquid, then dissolve it in a hot liquid |
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Term
for which of the following is baking ammonia the most appropriate leavening agent?
a. cookies and crackers
b. biscuits and scones
c. muffins and loaf breads
d. popovers |
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Definition
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Term
How do you substitute sheet gelatin for granulated gelatin in a recipe?
a. use twice as much by weight
b. use an equal amount by weight
c. use an equal amount by volume
d. use 60% as much by weight |
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Definition
| use an equal amount by weight |
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Term
What technique can be used to serve large groups efficiently?
a. extra-long single-sided buffet
b. butler service
c. double-sided buffet
d. extra-large chafing dishes |
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Definition
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Term
what are crudites usually served with?
a. caviar
b. dip
c. hard-cooked eggs
d. smoked salmon |
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Definition
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Term
what are the small ribs taken from the primal lamb breast called?
a. rack
b. denver ribs
c. hotel rack
d. frenched |
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Definition
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Term
what is true of all quick breads?
a. they are made with chemical leavening agent
b. they are breakfast items
c. they contain butter
d. they are sweet |
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Definition
| they are made with chemical leavening agents |
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Term
what substance promotes ripening or causes spoilage in some fruits?
a. glucose
b. ethylene gas
c. oxalic acid
d. tartaric acid |
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Definition
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Term
| which cooking method softens and tenderizes fruits while infusing them with additional flavors? |
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Definition
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Term
what has been removed in concentrated milks?
a. fat
b. sugar
c. water
d. flavor |
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Definition
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|
Term
what is the fat content of whipping cream?
a. less than 20%
b. at least 20%
c. 25%
d. at least 30% |
|
Definition
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|
Term
where do the highest quality and most expensive cuts of pork come from?
a. loin
b. ham
c. forequarter
d. sweet breads |
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Definition
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|
Term
how should game birds be cooked?
a. well done
b. medium rare
c. rare
d. medium |
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Definition
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Term
what can you do to prevent game birds from becoming dry while cooking?
a. baste them
b. bard them
c. cook them to medium rare
d. any of the above |
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Definition
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|
Term
what is the preferred method for cooking young rabbit?
a. braising
b. pan-frying
c. roasting
d. any of the above |
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Definition
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Term
what is the cut called when the venison loin is left attached to the backbone?
a. rack
b. saddle
c. tenderloin
d. sirloin |
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Definition
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|
Term
what is the most popular game bird served in restaurants?
a. quail
b. squab
c. pheasant
d. chukar partridge |
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Definition
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Term
which of the following is not a crustacean?
a. shrimp
b. lobster
c. squid
d. crab |
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Definition
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Term
which is the only true sole?
a. dover sole
b. lemon sole
c. english sole
d. petrale sole |
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Definition
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|
Term
how should very lean fish, such as flounder and sole, be prepared?
a. sauteing
b. baking
c. broiling
d. all of the above |
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Definition
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Term
waht are the cross sections cut from large round fish called?
a. wheels
b. fillets
c. steaks
d. butterflied fillets |
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Definition
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Term
what are fish and shellfish most commonly served with?
a. light butter sauces, such as beurre blanc
b. classic cream sauces
c. pan gravy
d. wine-based sauces, such as marchand de vin |
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Definition
| light butter sauces, such as beurre blance |
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Term
what is a tomalley?
a. a lobster liver
b. a type of pepper
c. fish roe
d. a type of shrimp |
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Definition
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Term
which of the following is not part of a forcemeat?
a. dominant meat
b. panada
c. garnishes
d. casings |
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Definition
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Term
what is the hearty, heavily seasoned forcemeat that is often baked as a terrine?
a. basic
b. country-style
c. mousseline
d. sausage style |
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Definition
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Term
what temp should ingredients be kept at when preparing any forcemeat?
a. below 32F
b. below 40F
c. as cold as possible
d. at room temp |
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Definition
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Term
How is proscuitto made?
a. salt cured and cold smoked
b. brined and hot smoked
c. salt cured and air dried
d. cold smoked |
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Definition
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Term
What is a panada?
a. pork liver
b. a binder of bread soaked in milk
c. seasonings used for forcemeats
d. fat back |
|
Definition
| a binder of bread soaked in milk |
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Term
What are the natural casings used for sausages, from largest to smallest?
a. beef, sheep, hogs
b. beef, hog, sheep
c. hog, beef, veal |
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Definition
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