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Food & Baking Theory

Beschreibung

Practice Test for Food and Bake Theory
cuyler.hollands
Quiz von cuyler.hollands, aktualisiert more than 1 year ago
cuyler.hollands
Erstellt von cuyler.hollands vor mehr als 8 Jahre
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Zusammenfassung der Ressource

Frage 1

Frage
The only foods that are cooked in rapidly boiling water are:
Antworten
  • Potatoes
  • Green vegetables
  • Root vegetables
  • Eggs

Frage 2

Frage
Which of the following statements best describes braising?
Antworten
  • Whole piece of meat, no liquid, sealed container
  • Diced meat, half covered with liquid, open container
  • Whole piece of meat, half covered with liquid, no lid
  • Whole piece of meat, half covered with liquid, sealed container

Frage 3

Frage
Which of the following items are ideal for poaching?
Antworten
  • Fresh fish fillets, duck legs, fresh fruit
  • Fresh fruit, flank steak, whole lobster
  • Whole fish, sweetbreads, fresh fruit
  • Whole poultry, eggs, shellfish

Frage 4

Frage
Barding is:
Antworten
  • Trimming exterior fat cap of meat to a one-inch thickness
  • Basting meat with fat while cooking
  • Covering a lean cut of meat with pork fat
  • Interior fat that is naturally present in the muscle

Frage 5

Frage
Which of the following are all dry-heat cooking methods?
Antworten
  • Roasting, baking, braising
  • Deep frying, baking, grilling
  • Sautéing, braising, roasting
  • Baking, roasting, stewing

Frage 6

Frage
Which of the following are moist-heat cooking methods?
Antworten
  • Steaming, boiling, grilling
  • Braising, stewing, baking
  • Poaching, deep frying, braising
  • Braising, stewing, poaching

Frage 7

Frage
To protect delicate foods, like baked custards, in the oven a chef can:
Antworten
  • Lower the suggested cooking temperature
  • Use a bain marie
  • Cover the bake tray with a lid
  • Periodically spray water in the oven

Frage 8

Frage
Which of the following moist-heat cooking methods best describes a liquid held as close to 100°C, but with NO surface movement:
Antworten
  • Steaming
  • Simmering
  • Boiling
  • Poaching

Frage 9

Frage
The term sauté means:
Antworten
  • To cook quickly in hot, shallow fat
  • Roast in the oven without browning
  • Cook covered with a cartouche in a sauté pan with butter
  • Deep fry

Frage 10

Frage
Broiled foods are cooked:
Antworten
  • on a flat, solid cooking surface
  • over an open, charcoal grill
  • uncovered in a sauté pan with fat
  • by radiant heat source above the food

Frage 11

Frage
The flash point of fat is when it:
Antworten
  • cannot reach a high enough temperature to fry because the fat is not formulated
  • bursts into flames
  • starts to smoke
  • breaks down due to excessive moisture from items being cooked

Frage 12

Frage
Root vegetables should be started in COLD water to:
Antworten
  • Remove undesirable flavours and promote uniform cooking
  • Dissolve proteins
  • Avoid excess colour loss
  • Avoid excessive loss of nutrients

Frage 13

Frage
Carry over cooking is:
Antworten
  • The most reliable method of determining the doneness of a product
  • Heat conducting through an item after it's removed from the heat source
  • Testing a roast with an instant read thermometer
  • The result of too high a temperature while blanching green vegetables

Frage 14

Frage
Infrared heat is:
Antworten
  • Intense heat transferred by waves to the item being cooked
  • Heat circulating in a pot of boiling water
  • Heat going from one part of an item to another
  • The energy used to power a microwave

Frage 15

Frage
The degree of doneness in grilled meats is best tested by:
Antworten
  • Recording the internal temperature with an instant read thermometer
  • Piercing the meat with a fork and checking the colour of the juices
  • Observing the time/weigh ratio method, based on the weight of the meat and the temperature of the grill
  • Using the finger touch test

Frage 16

Frage
When food is cooked in a microwave, the cooking process is generated by:
Antworten
  • Carry over cooking
  • Heat conducted through the centre of an item, from friction created by agitating the food's water molecules
  • Mechanical convection
  • None of the above

Frage 17

Frage
Which of the following does not have it's principal heat source from below:
Antworten
  • Grill
  • Griddle
  • Broiler
  • Gas burner

Frage 18

Frage
The four fresh herbs used to prepare the mixture "fines herbes" include:
Antworten
  • Parsley, basil, tarragon, chervil
  • Parsley, tarragon, chervil, chive
  • Chive, tarragon, basil, oregano
  • Parsley, sage, oregano, chervil

Frage 19

Frage
This spice is often used in place of saffron because it produces a yellow colour in the finished item:
Antworten
  • cilantro
  • mustard
  • cardamom
  • turmeric

Frage 20

Frage
Which of the following spices is used as a flavouring component in an onion clouté
Antworten
  • cinnamon
  • clove
  • cassia
  • nutmeg

Frage 21

Frage
When garlic is roasted, it:
Antworten
  • becomes sweet, but still contains a harshness
  • becomes totally flavourless
  • is used for sweets in the bake shop
  • becomes sweet and looses its harshness and pungency

Frage 22

Frage
The bulk of the world's mustard seeds are grown in:
Antworten
  • France
  • Canada
  • Soviet Union
  • Germany

Frage 23

Frage
Which of the following is considered a multi-purpose herb:
Antworten
  • Basil
  • Rosemary
  • Sage
  • Thyme

Frage 24

Frage
Which of the following sauces has capers and cornichons as principal flavouring agents:
Antworten
  • Tartar sauce
  • Hollandaise
  • Béchamel
  • Salsa

Frage 25

Frage
Which of the following have a liquorice flavour
Antworten
  • Anise and oregano
  • Star anise and mace
  • Nutmeg and basil
  • Tarragon and anise

Frage 26

Frage
What is the correct order of the following stages of sugar boiling?
Antworten
  • soft crack, hard boil, caramel, thread
  • firm ball, caramel thread, soft crack
  • soft ball, hard ball, caramel, thread
  • thread, soft ball, firm ball, hard ball

Frage 27

Frage
The production or incorporation of gases in a baked product to increase volume and produce shape and texture is called:
Antworten
  • leavening
  • hydrogenation
  • refining
  • baking

Frage 28

Frage
Salt is used in bread making for flavour. It also affects fermentation by:
Antworten
  • killing the yeast
  • inhibiting the growth of yeast
  • allowing the product to rise
  • does not affect fermentation

Frage 29

Frage
Double acting baking powder requires __________ & ____________ to react:
Antworten
  • moisture & heat
  • acid & moisture
  • heat & acid
  • none of the above

Frage 30

Frage
What form of leavening uses specific mixing methods (creaming or foaming) to incorporate air enabling a product to rise:
Antworten
  • lamination
  • chemical
  • combination
  • mechanical

Frage 31

Frage
This form of leavening comes from the many different layers of fat in the dough (Danish dough or puff pastry)
Antworten
  • mechanical
  • lamination
  • combination
  • chemical

Frage 32

Frage
The most common use for ammonium carbonate (baking ammonia) is:
Antworten
  • high ratio cakes
  • quick breads
  • crackers
  • cookies

Frage 33

Frage
Yeast is sensitive to temperature. At what temperature does yeast grow best?
Antworten
  • 34°F (2°C)
  • 60-80°F (17-30°C)
  • 138°F (59°C)
  • 70-130°F (21-54°C)

Frage 34

Frage
Working dough to develop gluten is the mixing method:
Antworten
  • kneading
  • cutting or rubbing in
  • creaming
  • beating

Frage 35

Frage
Incorporating solid fat into dry ingredients until lumps of desired size remain is the mixing method:
Antworten
  • beating
  • blending
  • folding
  • cutting or rubbing in

Frage 36

Frage
The colourless and tasteless sugar glucose is derived from:
Antworten
  • molasses
  • honey
  • corn syrup
  • malt sugar

Frage 37

Frage
Sugar cane is refined to produce sucrose. What are the stages of sugar production from raw to refined?
Antworten
  • Raw sugar, turbinado, sanding, granulated, castor, confectioners
  • Granulated, castor, confectioners, sanding, castor
  • Raw sugar, sanding, confectioners, granulated, castor, turbinado

Frage 38

Frage
The shelf life of all purpose white flour sorted in a pest proof plastic container in a cool, dry place is:
Antworten
  • 3-months
  • 6-months
  • 9-months
  • 1-year

Frage 39

Frage
Butter is made by changing milk fats into solid particles by churning. It is comprised of:
Antworten
  • 80% fat, 16% water, 2-4% milk solids
  • 60% fat, 26% water, 12-14% milk solids
  • 2-4% fat, 26% water, 70% milk solids

Frage 40

Frage
Where does lard come from?
Antworten
  • dairy cows
  • render and pressed chicken fat
  • render and pressed pork fat
  • hydrogenated canola oil

Frage 41

Frage
A concentrated liquid made from aromatics is knows as:
Antworten
  • a glaze
  • an essence
  • deglaze
  • nappé

Frage 42

Frage
When you sweat vegetables they should become:
Antworten
  • caramel in colour
  • soft and dry
  • soft and translucent (clear)
  • moist and colourful

Frage 43

Frage
A uniform mixture of two un-mixable liquids is known as:
Antworten
  • an emulsion
  • a vinaigrette
  • a marinade
  • a mignonette

Frage 44

Frage
The ratio for white mirepoix
Antworten
  • 50% onion, 25% celery, 25% leek
  • 50% onion, 25% celery, 25% carrot
  • 50% onion, 25% carrot, 25% leek
  • 50% onion, 25% celery, 25% turnip

Frage 45

Frage
What are the three components required to produce a sandwich?
Antworten
  • bread, meat, lettuce
  • bread, spread, filling
  • bread, mayo, lettuce
  • bread, mustard, meat

Frage 46

Frage
Roquefort, Gorgonzola, and Cambazola are all from which classification of cheese?
Antworten
  • soft
  • firm
  • fresh
  • blue

Frage 47

Frage
Cheese can be produced from the following types of milk:
Antworten
  • cows, ewes, camels
  • camels, buffalo, goats
  • goats, ewes, cows
  • all of the above

Frage 48

Frage
In vegetables the white pigment that stays white when exposed to acid but turn yellow in alkaline or when they are overcooked are called:
Antworten
  • carotenoids
  • chlorophyll
  • flavones
  • anthocyanin

Frage 49

Frage
In vegetables the red pigments that turn bright red in acid are called:
Antworten
  • carotenoids
  • chlorophyll
  • anthocyanin
  • flavones

Frage 50

Frage
In vegetables the yellow and orange pigments, carotenoids:
Antworten
  • brighten when exposed to acid
  • dull when exposed to baking soda
  • are not affected by acid or alkaline
  • none of the above

Frage 51

Frage
Diakons and potatoes are two examples of what type of vegetable?
Antworten
  • flowers and leaves
  • fruit-vegetables
  • bulbs
  • roots and tubers

Frage 52

Frage
Broccoli and cauliflower are common examples of:
Antworten
  • flowers and leaves
  • gourds and squash
  • pods and seeds
  • stalks and stems

Frage 53

Frage
Apples and pears are examples of what type of fruit?
Antworten
  • citrus
  • tropical
  • hard
  • soft

Frage 54

Frage
Which of the following are leading or mother sauces?
Antworten
  • béchamel, estouffade, hollandaise
  • tomato, hollandaise, mornay
  • velouté, hollandaise, creole
  • béchamel, velouté, espagnol

Frage 55

Frage
Demi-glace is produced by reducing a mixture of:
Antworten
  • ½ tomato and ½ brown stock
  • ½ brown stock and ½ velouté
  • ½ estouffade and ½ espagnole
  • ¾ estouffade and ¾ espagnole

Frage 56

Frage
To cook a liquid until the quantity decreases through evaporation, done to concentrate flavour and thicken is known as:
Antworten
  • a derivative
  • a reduction
  • a sauce
  • boiling

Frage 57

Frage
Which of the following derivative sauces are produced from the mother sauce, Hollandaise:
Antworten
  • Cheddar, Mornay, Nantua
  • Aurora, Poulette, Hungarian
  • Ivoire, Bercy, Cardinal
  • Bernaise, Choron, Foyot

Frage 58

Frage
Garnishes should:
Antworten
  • be edible
  • add colour
  • add contrast and texture
  • all of the above

Frage 59

Frage
Which is not a trait of waxy or new potatoes
Antworten
  • white, yellow, blue or purple flesh
  • high in moisture
  • high in sugar
  • high in starch

Frage 60

Frage
The term 'mise en place' means:
Antworten
  • to swirl a liquid in a pan to dissolve food particles for a sauce
  • foods cooked to order
  • a uniform mixture of un-mixable liquids
  • to put in place - the preparation and assembly of necessary ingredients and equipment

Frage 61

Frage
Which of the following is not a seasoning agent:
Antworten
  • salt
  • garlic
  • cayenne pepper
  • lemon juice

Frage 62

Frage
Starchy potatoes are best used as:
Antworten
  • baked potatoes
  • boiling potatoes
  • salad potatoes
  • for soups

Frage 63

Frage
What is matignon?
Antworten
  • ½ onion, bay leaves and cloves
  • standard mirepoix with smoked bacon or smoked ham and possibly mushrooms
  • a 9-oz. cut of beef
  • thyme, bay leaf, peppercorns and parsley stem

Frage 64

Frage
Spices come from:
Antworten
  • Bark, roots, seeds, buds and berries
  • leaves, stems and flowers
  • peppers, capers, lemons and limes
  • grass, fruit, pods, stems and flowers

Frage 65

Frage
A slurry is a mixture of:
Antworten
  • cold water and cornstarch
  • hot water and flour
  • cold water and a starch, used as a thickening agent
  • hot water and arrowroot

Frage 66

Frage
The ratio of a liaison, the thickening agent that requires tempering is:
Antworten
  • 2 parts egg : 1 part cream
  • 3 parts egg : 1 part cream
  • 1 part egg : 2 parts heavy cream
  • 1 part egg : 3 parts heavy cream

Frage 67

Frage
Parboiled or converted rice has:
Antworten
  • less nutrients than regular long grain rice
  • is steamed to remove impurities
  • more nutrients than regular long grain rice
  • requires washing prior to use

Frage 68

Frage
Select all options for grains that may be cooked in the same manner as rice are: (check all that apply)
Antworten
  • potatoes, bulgur, and corn starch
  • oatmeal, barley and bulgur
  • cracked wheat, barley and couscous

Frage 69

Frage
What are the basic ingredients required to produce fresh pasta?
Antworten
  • eggs, oil and wheat
  • flour, yolks, salt
  • liquid, flour and flavouring
  • none of the above

Frage 70

Frage
How many teaspoons are in a tablespoon?
Antworten
  • five
  • three
  • ten
  • four

Frage 71

Frage
How many tablespoons are in a pound (1 lb) of butter?
Antworten
  • 16
  • 32
  • 8
  • 64

Frage 72

Frage
One pound is equal to:
Antworten
  • 343 g
  • 454 g
  • 18 oz
  • 36 oz

Frage 73

Frage
The standard portion size for breakfast meats is:
Antworten
  • 10 oz
  • 6 oz
  • 4 oz
  • none of the above

Frage 74

Frage
The most common meats served with breakfast are:
Antworten
  • bacon, liver and sausage
  • bacon, ham and cheese
  • bacon, pork and beef
  • bacon, ham and sausage

Frage 75

Frage
Which methods of cooking eggs requires fresh grade A quality:
Antworten
  • poaching and frying
  • scrambled and boiled
  • omelettes and boiled
  • shirred and custard

Frage 76

Frage
How many bites in a standard canapé?
Antworten
  • 10
  • 4
  • 1
  • 2

Frage 77

Frage
What is the standard ratio for stock:
Antworten
  • 50% onion, 25% celery, 25% carrot
  • 100% water, 50% bones, 10% mirepoix
  • 100% bones, 100% water, 10% mirepoix
  • none of the above

Frage 78

Frage
Which flour is used to produce dried pastas?
Antworten
  • All purpose
  • Cake
  • Bread
  • Semolina

Frage 79

Frage
What is the temperature danger zone for food?
Antworten
  • 10-100°F
  • 40-140°F
  • 60-160°F
  • 38-190°F

Frage 80

Frage
Beef consommé is classified as this type of soup:
Antworten
  • Cream
  • Clear
  • Specialty
  • Thick

Frage 81

Frage
The ratio for a basic vinaigrette is:
Antworten
  • 1 part oil : 1 part vinegar
  • 2 part oil : 1 part vinegar
  • 3 part oil : 1 part vinegar
  • 1 part oil : 2 part vinegar

Frage 82

Frage
What is the temperature for cooked sugar at the caramel stage?
Antworten
  • 236°F (110°C)
  • 246°F (119°C)
  • 300°F (149°C)
  • 338°F (170°C)

Frage 83

Frage
Which plant cannot be used in the production of flour?
Antworten
  • Basil
  • Bulgur
  • Wheat
  • Rice

Frage 84

Frage
In order to be classified as whipping cream the butter fat content must be:
Antworten
  • higher than 18%
  • between 10-12%
  • between 32-40%
  • higher than 35%

Frage 85

Frage
Evaporated milk may be kept in dry stores because it has (check all that apply)
Antworten
  • 100% of the water content removed
  • been sterilized and canned
  • 60% of the water content removed

Frage 86

Frage
Fortified non-fat milk is:
Antworten
  • mainly used for dietary purposes
  • has a fat content of less than 0.5%
  • has substances added to increase nutritional value
  • all of the above

Frage 87

Frage
Buttermilk is:
Antworten
  • the liquid portion of coagulated milk
  • milk with a fat content between 0.9-1.1%
  • skimmed milk that has been soured by bacteria
  • milk with a fat content of 3.25%, 8.5% milk solids and 88% water

Frage 88

Frage
Whey solids can be used to: (check all that apply)
Antworten
  • replace milk solids in baked goods
  • added to dry mixes and beverages as a nutrient and flavour
  • reconstituted to produce milk

Frage 89

Frage
A convenience product that can replace stock in the production of soup is known as:
Antworten
  • chicken or beef base
  • water
  • fruit juice
  • powdered chicken or beef

Frage 90

Frage
Which sugar product is made from sugar cane, plants, grains or bees?
Antworten
  • liquid sweetener
  • molasses
  • honey
  • brown sugar

Frage 91

Frage
Select all fats from the list below:
Antworten
  • Vegetable oil
  • Butter
  • Bulgur
  • Shortening

Frage 92

Frage
Which of the following are categories of custards?
Antworten
  • Stirred and baked
  • Shirred and baked
  • Cooked and baked
  • Stove top and bain marie

Frage 93

Frage
What is the protein content of bread flour?
Antworten
  • 7%
  • 9%
  • 11%
  • 12-15%

Frage 94

Frage
Which of the following are monounsaturated oils?
Antworten
  • Butter and shortening
  • Vegetable oil and margarine
  • Olive oil and vegetable oil
  • Lard and beef suet

Frage 95

Frage
The two types of baking powder are:
Antworten
  • Single and looking
  • Double and happy
  • Single acting and double acting
  • None of the above

Frage 96

Frage
In respect to gelatin, the word 'bloom' means:
Antworten
  • white mould present on the outside of the box
  • to soften with cold water
  • to soften in hot water
  • to ensure all particles have melted

Frage 97

Frage
The two forms of chemical leavening are:
Antworten
  • Baking soda and baking powder
  • Creaming method and foaming method
  • Compressed yeast and active dry yeast
  • Lamination and mechanical

Frage 98

Frage
A standard large egg weighs:
Antworten
  • 54 g
  • 222 g
  • 78 g
  • 30 g

Frage 99

Frage
An American sauce traditionally made with tomatoes, onions, mustard, garlic, brown sugar and vinegar:
Antworten
  • coulis
  • compote
  • chutney
  • barbecue

Frage 100

Frage
This product comes from the starchy seed of a semiaquatic grass:
Antworten
  • potato
  • rice
  • beans
  • flour

Frage 101

Frage
Brown rice has:
Antworten
  • the bran intact and husk removed
  • the bran removed
  • a mushy texture
  • the bran and husk removed

Frage 102

Frage
Which of the following fruits are all types of stone fruit?
Antworten
  • Apple, figs and peaches
  • Cherries, peaches and plums
  • Bananas, grapes and watermelon
  • Oranges, lemons and limes

Frage 103

Frage
Which of the following fruits oxidize once peeled?
Antworten
  • Watermelon, honeydew and pineapple
  • Oranges, lemons and limes
  • Apples, pears and bananas
  • Kiwi, rhubarb and mangoes

Frage 104

Frage
What is the shelf life of soft fruit?
Antworten
  • 2-3 days
  • 2-3 weeks
  • 2-3 years
  • 23 years

Frage 105

Frage
Monterey Jack, Cheddar and Havarti are classified as:
Antworten
  • hard cheese
  • soft cheese
  • blue cheese
  • firm cheese

Frage 106

Frage
The recommended cooking time for beef stock is:
Antworten
  • 6-8 minutes
  • 6-8 hours
  • 6-8 days
  • 6-8 years

Frage 107

Frage
Which of the following cannot be used as a thickening agent?
Antworten
  • Roux
  • Butter
  • Cream
  • Milk

Frage 108

Frage
Uniform cuts are used to: (check all that apply)
Antworten
  • Ensure even cooking
  • Increase holding time
  • Enhance presentation

Frage 109

Frage
A semi-liquid coating is known as a:
Antworten
  • batter
  • runner
  • panner
  • tempura

Frage 110

Frage
Water, mirepoix, flavouring and acid form a poaching liquid known as:
Antworten
  • Remouillage
  • Vegetable
  • Court bouillon
  • Reduction

Frage 111

Frage
A clear, unthickened liquid flavoured by soluble substances extracted from bones and mirepoix is a:
Antworten
  • remouillage
  • stock
  • broth
  • court bouillon

Frage 112

Frage
Heavy cream, crayfish butter and paprika added to Béchamel finished with diced crayfish produces the following derivative sauce:
Antworten
  • Mornay
  • Nantua
  • Cheddar
  • Poulette

Frage 113

Frage
Which of the following are derivatives of the leading sauce, Béchamel:
Antworten
  • Nantua, Soubise, Aurora, Poulette
  • Mornay, Nantua, Cheddar, Soubise
  • Normandy, Bercy, Cheddar, Poulette
  • Mushroom, Bercy, Mornay, Cream

Frage 114

Frage
A confection that does not contain any chocolate liquor:
Antworten
  • dark chocolate
  • semi-sweet chocolate
  • white chocolate
  • none of the above

Frage 115

Frage
The average shelf life for chocolate that is properly stored at a cool, consistent temperature away from strong odours and moisture is:
Antworten
  • 3 months
  • 6 months
  • 1 year
  • 2 years

Frage 116

Frage
Bloom on chocolate:
Antworten
  • is the migration of cocoa butter
  • does affect the flavour and function
  • is dangerous to eat

Frage 117

Frage
The non-alcoholic paste called chocolate liquor contains approximately:
Antworten
  • 29% cocoa butter
  • 53% cocoa butter
  • 89% cocoa butter
  • 105% cocoa butter

Frage 118

Frage
Flavouring oils mixed into water with the aid of an emulsifier are known as:
Antworten
  • extracts
  • imitation flavours
  • natural flavours
  • emulsions

Frage 119

Frage
The oil in lemon containing the most flavour can be found in:
Antworten
  • the pitts/pips
  • the flesh
  • the juice
  • the zest

Frage 120

Frage
The purpose of blanching and par cooking is:
Antworten
  • to save time
  • increase holding qualities
  • remove undesirable flavours
  • all of the above

Frage 121

Frage
This non-derivative sauce can be made from puréed vegetables or fruit and served hot or cold:
Antworten
  • aioli
  • tartar sauce
  • compote
  • coulis

Frage 122

Frage
The dry powder that remains after cocoa butter has been removed from the chocolate liquor is:
Antworten
  • hot chocolate
  • cocoa powder
  • milk chocolate
  • bittersweet chocolate

Frage 123

Frage
A marinade must include:
Antworten
  • oil, acid and flavourings
  • stock, vegetables and garlic
  • salt, sugar and water
  • fat, wine and flour

Frage 124

Frage
In which order would these ingredients be set up at paner station
Antworten
  • egg wash, flour, breadcrumb
  • flour, breadcrumb, egg wash
  • flour, egg wash, breadcrumb
  • breadcrumb, egg wash, flour

Frage 125

Frage
This type of salt is mined from underground deposits and comes in edible and non-edible forms:
Antworten
  • Rock
  • Sea
  • Red
  • Pink

Frage 126

Frage
Salt is the most basic seasoning. It is used:
Antworten
  • to preserve foods
  • to enhance flavours
  • to inhibit the growth of yeast
  • all of the above

Frage 127

Frage
To cook pasta or vegetables until it gives slight resistance when one bites into it:
Antworten
  • au bleu
  • à la carte
  • al dente
  • au sec

Frage 128

Frage
To pound or coarsely chop food:
Antworten
  • émincé
  • brunoise
  • garnish
  • concasser

Frage 129

Frage
Which of the following is not a wild mushroom?
Antworten
  • Porcini
  • Morel
  • Truffles
  • Crimini

Frage 130

Frage
Mushrooms are found in what category of vegetables:
Antworten
  • Fungi
  • Pods and seeds
  • Leaves and stems
  • Roots and tubers

Frage 131

Frage
What are the three groups of shapes of pasta?
Antworten
  • Ribbons, bows and blankets
  • Tubes, ribbons and shapes
  • Diamonds, hearts and spades
  • Paysanne, triangles and moons

Frage 132

Frage
Bok choy, broccoli and brussel sprouts are examples of:
Antworten
  • cabbages
  • fruit-vegetables
  • roots and tubers
  • fungi

Frage 133

Frage
When making consommé, the combination of cold ground meat, egg whites and ground flavourings is known as:
Antworten
  • a mess
  • clearmeat
  • clear gel
  • a thickening agent

Frage 134

Frage
The only type of salt used to season consommé because it stays clear when dissolved:
Antworten
  • table
  • culinary
  • kosher
  • rock

Frage 135

Frage
The triple sink method for washing dishes should be set up in the following order:
Antworten
  • sanitizer, soap, clean water
  • rinse water, sanitizer, soapy water
  • soapy water, sanitizer, clean water
  • soapy water, clean water, sanitizer

Frage 136

Frage
Water icing is a mixture of:
Antworten
  • butter and icing sugar
  • confectioners sugar and liquid
  • granulated sugar and butter
  • sanding sugar and water

Frage 137

Frage
What does the term docking mean in relation to pastry?
Antworten
  • to partially bake before using
  • to make holes to allow steam to escape
  • to cut a design
  • to allow pastry to rest before baking

Frage 138

Frage
What are the best type of bones to use in the production of quality fish stock?
Antworten
  • salmon
  • fatty
  • lean
  • halibut

Frage 139

Frage
Stock should be prepared in a:
Antworten
  • large pot
  • tilt pan
  • heavy bottom pot
  • heavy bottom pot with a spigot

Frage 140

Frage
What effect does fat have on fermentation?
Antworten
  • tenderizes and moistens
  • slows down the fermentation process
  • increases volume
  • all of the above

Frage 141

Frage
This hydrogenated oil is solid, white, tasteless, odourless and used for pâte brisée:
Antworten
  • butter
  • shortening
  • lard
  • suet

Frage 142

Frage
Broth based soups should be served at:
Antworten
  • -120°F
  • 190°F
  • 210°F
  • 4°F

Frage 143

Frage
The first step in preparing a puréed soup is to:
Antworten
  • boil the stock
  • sweat the mirepoix
  • soak the beans
  • crush the garlic

Frage 144

Frage
To increase the shelf life of cream soups, add the cream:
Antworten
  • before cooling
  • before reheating
  • before service

Frage 145

Frage
Eggs may be purchased:
Antworten
  • fresh, frozen or dried
  • whole, yolks or whites
  • whole with extra yolks
  • all of the above
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