3215697
Descripción
Test por cuyler.hollands, actualizado hace más de 1 año
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Creado por cuyler.hollands
hace más de 8 años
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Pregunta 1
Pregunta
The only foods that are cooked in rapidly boiling water are:
Respuesta
-
Potatoes
-
Green vegetables
-
Root vegetables
-
Eggs
Pregunta 2
Pregunta
Which of the following statements best describes braising?
Respuesta
-
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
Pregunta 3
Pregunta
Which of the following items are ideal for poaching?
Respuesta
-
Fresh fish fillets, duck legs, fresh fruit
-
Fresh fruit, flank steak, whole lobster
-
Whole fish, sweetbreads, fresh fruit
-
Whole poultry, eggs, shellfish
Pregunta 4
Pregunta
Barding is:
Respuesta
-
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
Pregunta 5
Pregunta
Which of the following are all dry-heat cooking methods?
Respuesta
-
Roasting, baking, braising
-
Deep frying, baking, grilling
-
Sautéing, braising, roasting
-
Baking, roasting, stewing
Pregunta 6
Pregunta
Which of the following are moist-heat cooking methods?
Respuesta
-
Steaming, boiling, grilling
-
Braising, stewing, baking
-
Poaching, deep frying, braising
-
Braising, stewing, poaching
Pregunta 7
Pregunta
To protect delicate foods, like baked custards, in the oven a chef can:
Respuesta
-
Lower the suggested cooking temperature
-
Use a bain marie
-
Cover the bake tray with a lid
-
Periodically spray water in the oven
Pregunta 8
Pregunta
Which of the following moist-heat cooking methods best describes a liquid held as close to 100°C, but with NO surface movement:
Respuesta
-
Steaming
-
Simmering
-
Boiling
-
Poaching
Pregunta 9
Pregunta
The term sauté means:
Respuesta
-
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
Pregunta 10
Pregunta
Broiled foods are cooked:
Respuesta
-
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
Pregunta 11
Pregunta
The flash point of fat is when it:
Respuesta
-
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
Pregunta 12
Pregunta
Root vegetables should be started in COLD water to:
Respuesta
-
Remove undesirable flavours and promote uniform cooking
-
Dissolve proteins
-
Avoid excess colour loss
-
Avoid excessive loss of nutrients
Pregunta 13
Pregunta
Carry over cooking is:
Respuesta
-
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
Pregunta 14
Pregunta
Infrared heat is:
Respuesta
-
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
Pregunta 15
Pregunta
The degree of doneness in grilled meats is best tested by:
Respuesta
-
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
Pregunta 16
Pregunta
When food is cooked in a microwave, the cooking process is generated by:
Respuesta
-
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
Pregunta 17
Pregunta
Which of the following does not have it's principal heat source from below:
Respuesta
-
Grill
-
Griddle
-
Broiler
-
Gas burner
Pregunta 18
Pregunta
The four fresh herbs used to prepare the mixture "fines herbes" include:
Respuesta
-
Parsley, basil, tarragon, chervil
-
Parsley, tarragon, chervil, chive
-
Chive, tarragon, basil, oregano
-
Parsley, sage, oregano, chervil
Pregunta 19
Pregunta
This spice is often used in place of saffron because it produces a yellow colour in the finished item:
Respuesta
-
cilantro
-
mustard
-
cardamom
-
turmeric
Pregunta 20
Pregunta
Which of the following spices is used as a flavouring component in an onion clouté
Respuesta
-
cinnamon
-
clove
-
cassia
-
nutmeg
Pregunta 21
Pregunta
When garlic is roasted, it:
Respuesta
-
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
Pregunta 22
Pregunta
The bulk of the world's mustard seeds are grown in:
Respuesta
-
France
-
Canada
-
Soviet Union
-
Germany
Pregunta 23
Pregunta
Which of the following is considered a multi-purpose herb:
Respuesta
-
Basil
-
Rosemary
-
Sage
-
Thyme
Pregunta 24
Pregunta
Which of the following sauces has capers and cornichons as principal flavouring agents:
Respuesta
-
Tartar sauce
-
Hollandaise
-
Béchamel
-
Salsa
Pregunta 25
Pregunta
Which of the following have a liquorice flavour
Respuesta
-
Anise and oregano
-
Star anise and mace
-
Nutmeg and basil
-
Tarragon and anise
Pregunta 26
Pregunta
What is the correct order of the following stages of sugar boiling?
Respuesta
-
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
Pregunta 27
Pregunta
The production or incorporation of gases in a baked product to increase volume and produce shape and texture is called:
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-
leavening
-
hydrogenation
-
refining
-
baking
Pregunta 28
Pregunta
Salt is used in bread making for flavour. It also affects fermentation by:
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-
killing the yeast
-
inhibiting the growth of yeast
-
allowing the product to rise
-
does not affect fermentation
Pregunta 29
Pregunta
Double acting baking powder requires __________ & ____________ to react:
Respuesta
-
moisture & heat
-
acid & moisture
-
heat & acid
-
none of the above
Pregunta 30
Pregunta
What form of leavening uses specific mixing methods (creaming or foaming) to incorporate air enabling a product to rise:
Respuesta
-
lamination
-
chemical
-
combination
-
mechanical
Pregunta 31
Pregunta
This form of leavening comes from the many different layers of fat in the dough (Danish dough or puff pastry)
Respuesta
-
mechanical
-
lamination
-
combination
-
chemical
Pregunta 32
Pregunta
The most common use for ammonium carbonate (baking ammonia) is:
Respuesta
-
high ratio cakes
-
quick breads
-
crackers
-
cookies
Pregunta 33
Pregunta
Yeast is sensitive to temperature. At what temperature does yeast grow best?
Respuesta
-
34°F (2°C)
-
60-80°F (17-30°C)
-
138°F (59°C)
-
70-130°F (21-54°C)
Pregunta 34
Pregunta
Working dough to develop gluten is the mixing method:
Respuesta
-
kneading
-
cutting or rubbing in
-
creaming
-
beating
Pregunta 35
Pregunta
Incorporating solid fat into dry ingredients until lumps of desired size remain is the mixing method:
Respuesta
-
beating
-
blending
-
folding
-
cutting or rubbing in
Pregunta 36
Pregunta
The colourless and tasteless sugar glucose is derived from:
Respuesta
-
molasses
-
honey
-
corn syrup
-
malt sugar
Pregunta 37
Pregunta
Sugar cane is refined to produce sucrose. What are the stages of sugar production from raw to refined?
Respuesta
-
Raw sugar, turbinado, sanding, granulated, castor, confectioners
-
Granulated, castor, confectioners, sanding, castor
-
Raw sugar, sanding, confectioners, granulated, castor, turbinado
Pregunta 38
Pregunta
The shelf life of all purpose white flour sorted in a pest proof plastic container in a cool, dry place is:
Respuesta
-
3-months
-
6-months
-
9-months
-
1-year
Pregunta 39
Pregunta
Butter is made by changing milk fats into solid particles by churning. It is comprised of:
Respuesta
-
80% fat, 16% water, 2-4% milk solids
-
60% fat, 26% water, 12-14% milk solids
-
2-4% fat, 26% water, 70% milk solids
Pregunta 40
Pregunta
Where does lard come from?
Respuesta
-
dairy cows
-
render and pressed chicken fat
-
render and pressed pork fat
-
hydrogenated canola oil
Pregunta 41
Pregunta
A concentrated liquid made from aromatics is knows as:
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-
a glaze
-
an essence
-
deglaze
-
nappé
Pregunta 42
Pregunta
When you sweat vegetables they should become:
Respuesta
-
caramel in colour
-
soft and dry
-
soft and translucent (clear)
-
moist and colourful
Pregunta 43
Pregunta
A uniform mixture of two un-mixable liquids is known as:
Respuesta
-
an emulsion
-
a vinaigrette
-
a marinade
-
a mignonette
Pregunta 44
Pregunta
The ratio for white mirepoix
Respuesta
-
50% onion, 25% celery, 25% leek
-
50% onion, 25% celery, 25% carrot
-
50% onion, 25% carrot, 25% leek
-
50% onion, 25% celery, 25% turnip
Pregunta 45
Pregunta
What are the three components required to produce a sandwich?
Respuesta
-
bread, meat, lettuce
-
bread, spread, filling
-
bread, mayo, lettuce
-
bread, mustard, meat
Pregunta 46
Pregunta
Roquefort, Gorgonzola, and Cambazola are all from which classification of cheese?
Respuesta
-
soft
-
firm
-
fresh
-
blue
Pregunta 47
Pregunta
Cheese can be produced from the following types of milk:
Respuesta
-
cows, ewes, camels
-
camels, buffalo, goats
-
goats, ewes, cows
-
all of the above
Pregunta 48
Pregunta
In vegetables the white pigment that stays white when exposed to acid but turn yellow in alkaline or when they are overcooked are called:
Respuesta
-
carotenoids
-
chlorophyll
-
flavones
-
anthocyanin
Pregunta 49
Pregunta
In vegetables the red pigments that turn bright red in acid are called:
Respuesta
-
carotenoids
-
chlorophyll
-
anthocyanin
-
flavones
Pregunta 50
Pregunta
In vegetables the yellow and orange pigments, carotenoids:
Respuesta
-
brighten when exposed to acid
-
dull when exposed to baking soda
-
are not affected by acid or alkaline
-
none of the above
Pregunta 51
Pregunta
Diakons and potatoes are two examples of what type of vegetable?
Respuesta
-
flowers and leaves
-
fruit-vegetables
-
bulbs
-
roots and tubers
Pregunta 52
Pregunta
Broccoli and cauliflower are common examples of:
Respuesta
-
flowers and leaves
-
gourds and squash
-
pods and seeds
-
stalks and stems
Pregunta 53
Pregunta
Apples and pears are examples of what type of fruit?
Respuesta
-
citrus
-
tropical
-
hard
-
soft
Pregunta 54
Pregunta
Which of the following are leading or mother sauces?
Respuesta
-
béchamel, estouffade, hollandaise
-
tomato, hollandaise, mornay
-
velouté, hollandaise, creole
-
béchamel, velouté, espagnol
Pregunta 55
Pregunta
Demi-glace is produced by reducing a mixture of:
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-
½ tomato and ½ brown stock
-
½ brown stock and ½ velouté
-
½ estouffade and ½ espagnole
-
¾ estouffade and ¾ espagnole
Pregunta 56
Pregunta
To cook a liquid until the quantity decreases through evaporation, done to concentrate flavour and thicken is known as:
Respuesta
-
a derivative
-
a reduction
-
a sauce
-
boiling
Pregunta 57
Pregunta
Which of the following derivative sauces are produced from the mother sauce, Hollandaise:
Respuesta
-
Cheddar, Mornay, Nantua
-
Aurora, Poulette, Hungarian
-
Ivoire, Bercy, Cardinal
-
Bernaise, Choron, Foyot
Pregunta 58
Pregunta
Garnishes should:
Respuesta
-
be edible
-
add colour
-
add contrast and texture
-
all of the above
Pregunta 59
Pregunta
Which is not a trait of waxy or new potatoes
Respuesta
-
white, yellow, blue or purple flesh
-
high in moisture
-
high in sugar
-
high in starch
Pregunta 60
Pregunta
The term 'mise en place' means:
Respuesta
-
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
Pregunta 61
Pregunta
Which of the following is not a seasoning agent:
Respuesta
-
salt
-
garlic
-
cayenne pepper
-
lemon juice
Pregunta 62
Pregunta
Starchy potatoes are best used as:
Respuesta
-
baked potatoes
-
boiling potatoes
-
salad potatoes
-
for soups
Pregunta 63
Pregunta
What is matignon?
Respuesta
-
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
Pregunta 64
Pregunta
Spices come from:
Respuesta
-
Bark, roots, seeds, buds and berries
-
leaves, stems and flowers
-
peppers, capers, lemons and limes
-
grass, fruit, pods, stems and flowers
Pregunta 65
Pregunta
A slurry is a mixture of:
Respuesta
-
cold water and cornstarch
-
hot water and flour
-
cold water and a starch, used as a thickening agent
-
hot water and arrowroot
Pregunta 66
Pregunta
The ratio of a liaison, the thickening agent that requires tempering is:
Respuesta
-
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
Pregunta 67
Pregunta
Parboiled or converted rice has:
Respuesta
-
less nutrients than regular long grain rice
-
is steamed to remove impurities
-
more nutrients than regular long grain rice
-
requires washing prior to use
Pregunta 68
Pregunta
Select all options for grains that may be cooked in the same manner as rice are: (check all that apply)
Respuesta
-
potatoes, bulgur, and corn starch
-
oatmeal, barley and bulgur
-
cracked wheat, barley and couscous
Pregunta 69
Pregunta
What are the basic ingredients required to produce fresh pasta?
Respuesta
-
eggs, oil and wheat
-
flour, yolks, salt
-
liquid, flour and flavouring
-
none of the above
Pregunta 70
Pregunta
How many teaspoons are in a tablespoon?
Respuesta
-
five
-
three
-
ten
-
four
Pregunta 71
Pregunta
How many tablespoons are in a pound (1 lb) of butter?
Respuesta
-
16
-
32
-
8
-
64
Pregunta 72
Pregunta
One pound is equal to:
Respuesta
-
343 g
-
454 g
-
18 oz
-
36 oz
Pregunta 73
Pregunta
The standard portion size for breakfast meats is:
Respuesta
-
10 oz
-
6 oz
-
4 oz
-
none of the above
Pregunta 74
Pregunta
The most common meats served with breakfast are:
Respuesta
-
bacon, liver and sausage
-
bacon, ham and cheese
-
bacon, pork and beef
-
bacon, ham and sausage
Pregunta 75
Pregunta
Which methods of cooking eggs requires fresh grade A quality:
Respuesta
-
poaching and frying
-
scrambled and boiled
-
omelettes and boiled
-
shirred and custard
Pregunta 76
Pregunta
How many bites in a standard canapé?
Respuesta
-
10
-
4
-
1
-
2
Pregunta 77
Pregunta
What is the standard ratio for stock:
Respuesta
-
50% onion, 25% celery, 25% carrot
-
100% water, 50% bones, 10% mirepoix
-
100% bones, 100% water, 10% mirepoix
-
none of the above
Pregunta 78
Pregunta
Which flour is used to produce dried pastas?
Respuesta
-
All purpose
-
Cake
-
Bread
-
Semolina
Pregunta 79
Pregunta
What is the temperature danger zone for food?
Respuesta
-
10-100°F
-
40-140°F
-
60-160°F
-
38-190°F
Pregunta 80
Pregunta
Beef consommé is classified as this type of soup:
Respuesta
-
Cream
-
Clear
-
Specialty
-
Thick
Pregunta 81
Pregunta
The ratio for a basic vinaigrette is:
Respuesta
-
1 part oil : 1 part vinegar
-
2 part oil : 1 part vinegar
-
3 part oil : 1 part vinegar
-
1 part oil : 2 part vinegar
Pregunta 82
Pregunta
What is the temperature for cooked sugar at the caramel stage?
Respuesta
-
236°F (110°C)
-
246°F (119°C)
-
300°F (149°C)
-
338°F (170°C)
Pregunta 83
Pregunta
Which plant cannot be used in the production of flour?
Respuesta
-
Basil
-
Bulgur
-
Wheat
-
Rice
Pregunta 84
Pregunta
In order to be classified as whipping cream the butter fat content must be:
Respuesta
-
higher than 18%
-
between 10-12%
-
between 32-40%
-
higher than 35%
Pregunta 85
Pregunta
Evaporated milk may be kept in dry stores because it has (check all that apply)
Respuesta
-
100% of the water content removed
-
been sterilized and canned
-
60% of the water content removed
Pregunta 86
Pregunta
Fortified non-fat milk is:
Respuesta
-
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
Pregunta 87
Pregunta
Buttermilk is:
Respuesta
-
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
Pregunta 88
Pregunta
Whey solids can be used to: (check all that apply)
Respuesta
-
replace milk solids in baked goods
-
added to dry mixes and beverages as a nutrient and flavour
-
reconstituted to produce milk
Pregunta 89
Pregunta
A convenience product that can replace stock in the production of soup is known as:
Respuesta
-
chicken or beef base
-
water
-
fruit juice
-
powdered chicken or beef
Pregunta 90
Pregunta
Which sugar product is made from sugar cane, plants, grains or bees?
Respuesta
-
liquid sweetener
-
molasses
-
honey
-
brown sugar
Pregunta 91
Pregunta
Select all fats from the list below:
Respuesta
-
Vegetable oil
-
Butter
-
Bulgur
-
Shortening
Pregunta 92
Pregunta
Which of the following are categories of custards?
Respuesta
-
Stirred and baked
-
Shirred and baked
-
Cooked and baked
-
Stove top and bain marie
Pregunta 93
Pregunta
What is the protein content of bread flour?
Respuesta
-
7%
-
9%
-
11%
-
12-15%
Pregunta 94
Pregunta
Which of the following are monounsaturated oils?
Respuesta
-
Butter and shortening
-
Vegetable oil and margarine
-
Olive oil and vegetable oil
-
Lard and beef suet
Pregunta 95
Pregunta
The two types of baking powder are:
Respuesta
-
Single and looking
-
Double and happy
-
Single acting and double acting
-
None of the above
Pregunta 96
Pregunta
In respect to gelatin, the word 'bloom' means:
Respuesta
-
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
Pregunta 97
Pregunta
The two forms of chemical leavening are:
Respuesta
-
Baking soda and baking powder
-
Creaming method and foaming method
-
Compressed yeast and active dry yeast
-
Lamination and mechanical
Pregunta 98
Pregunta
A standard large egg weighs:
Respuesta
-
54 g
-
222 g
-
78 g
-
30 g
Pregunta 99
Pregunta
An American sauce traditionally made with tomatoes, onions, mustard, garlic, brown sugar and vinegar:
Respuesta
-
coulis
-
compote
-
chutney
-
barbecue
Pregunta 100
Pregunta
This product comes from the starchy seed of a semiaquatic grass:
Respuesta
-
potato
-
rice
-
beans
-
flour
Pregunta 101
Pregunta
Brown rice has:
Respuesta
-
the bran intact and husk removed
-
the bran removed
-
a mushy texture
-
the bran and husk removed
Pregunta 102
Pregunta
Which of the following fruits are all types of stone fruit?
Respuesta
-
Apple, figs and peaches
-
Cherries, peaches and plums
-
Bananas, grapes and watermelon
-
Oranges, lemons and limes
Pregunta 103
Pregunta
Which of the following fruits oxidize once peeled?
Respuesta
-
Watermelon, honeydew and pineapple
-
Oranges, lemons and limes
-
Apples, pears and bananas
-
Kiwi, rhubarb and mangoes
Pregunta 104
Pregunta
What is the shelf life of soft fruit?
Respuesta
-
2-3 days
-
2-3 weeks
-
2-3 years
-
23 years
Pregunta 105
Pregunta
Monterey Jack, Cheddar and Havarti are classified as:
Respuesta
-
hard cheese
-
soft cheese
-
blue cheese
-
firm cheese
Pregunta 106
Pregunta
The recommended cooking time for beef stock is:
Respuesta
-
6-8 minutes
-
6-8 hours
-
6-8 days
-
6-8 years
Pregunta 107
Pregunta
Which of the following cannot be used as a thickening agent?
Respuesta
-
Roux
-
Butter
-
Cream
-
Milk
Pregunta 108
Pregunta
Uniform cuts are used to: (check all that apply)
Respuesta
-
Ensure even cooking
-
Increase holding time
-
Enhance presentation
Pregunta 109
Pregunta
A semi-liquid coating is known as a:
Respuesta
-
batter
-
runner
-
panner
-
tempura
Pregunta 110
Pregunta
Water, mirepoix, flavouring and acid form a poaching liquid known as:
Respuesta
-
Remouillage
-
Vegetable
-
Court bouillon
-
Reduction
Pregunta 111
Pregunta
A clear, unthickened liquid flavoured by soluble substances extracted from bones and mirepoix is a:
Respuesta
-
remouillage
-
stock
-
broth
-
court bouillon
Pregunta 112
Pregunta
Heavy cream, crayfish butter and paprika added to Béchamel finished with diced crayfish produces the following derivative sauce:
Respuesta
-
Mornay
-
Nantua
-
Cheddar
-
Poulette
Pregunta 113
Pregunta
Which of the following are derivatives of the leading sauce, Béchamel:
Respuesta
-
Nantua, Soubise, Aurora, Poulette
-
Mornay, Nantua, Cheddar, Soubise
-
Normandy, Bercy, Cheddar, Poulette
-
Mushroom, Bercy, Mornay, Cream
Pregunta 114
Pregunta
A confection that does not contain any chocolate liquor:
Respuesta
-
dark chocolate
-
semi-sweet chocolate
-
white chocolate
-
none of the above
Pregunta 115
Pregunta
The average shelf life for chocolate that is properly stored at a cool, consistent temperature away from strong odours and moisture is:
Respuesta
-
3 months
-
6 months
-
1 year
-
2 years
Pregunta 116
Pregunta
Bloom on chocolate:
Respuesta
-
is the migration of cocoa butter
-
does affect the flavour and function
-
is dangerous to eat
Pregunta 117
Pregunta
The non-alcoholic paste called chocolate liquor contains approximately:
Respuesta
-
29% cocoa butter
-
53% cocoa butter
-
89% cocoa butter
-
105% cocoa butter
Pregunta 118
Pregunta
Flavouring oils mixed into water with the aid of an emulsifier are known as:
Respuesta
-
extracts
-
imitation flavours
-
natural flavours
-
emulsions
Pregunta 119
Pregunta
The oil in lemon containing the most flavour can be found in:
Respuesta
-
the pitts/pips
-
the flesh
-
the juice
-
the zest
Pregunta 120
Pregunta
The purpose of blanching and par cooking is:
Respuesta
-
to save time
-
increase holding qualities
-
remove undesirable flavours
-
all of the above
Pregunta 121
Pregunta
This non-derivative sauce can be made from puréed vegetables or fruit and served hot or cold:
Respuesta
-
aioli
-
tartar sauce
-
compote
-
coulis
Pregunta 122
Pregunta
The dry powder that remains after cocoa butter has been removed from the chocolate liquor is:
Respuesta
-
hot chocolate
-
cocoa powder
-
milk chocolate
-
bittersweet chocolate
Pregunta 123
Pregunta
A marinade must include:
Respuesta
-
oil, acid and flavourings
-
stock, vegetables and garlic
-
salt, sugar and water
-
fat, wine and flour
Pregunta 124
Pregunta
In which order would these ingredients be set up at paner station
Respuesta
-
egg wash, flour, breadcrumb
-
flour, breadcrumb, egg wash
-
flour, egg wash, breadcrumb
-
breadcrumb, egg wash, flour
Pregunta 125
Pregunta
This type of salt is mined from underground deposits and comes in edible and non-edible forms:
Respuesta
-
Rock
-
Sea
-
Red
-
Pink
Pregunta 126
Pregunta
Salt is the most basic seasoning. It is used:
Respuesta
-
to preserve foods
-
to enhance flavours
-
to inhibit the growth of yeast
-
all of the above
Pregunta 127
Pregunta
To cook pasta or vegetables until it gives slight resistance when one bites into it:
Respuesta
-
au bleu
-
à la carte
-
al dente
-
au sec
Pregunta 128
Pregunta
To pound or coarsely chop food:
Respuesta
-
émincé
-
brunoise
-
garnish
-
concasser
Pregunta 129
Pregunta
Which of the following is not a wild mushroom?
Respuesta
-
Porcini
-
Morel
-
Truffles
-
Crimini
Pregunta 130
Pregunta
Mushrooms are found in what category of vegetables:
Respuesta
-
Fungi
-
Pods and seeds
-
Leaves and stems
-
Roots and tubers
Pregunta 131
Pregunta
What are the three groups of shapes of pasta?
Respuesta
-
Ribbons, bows and blankets
-
Tubes, ribbons and shapes
-
Diamonds, hearts and spades
-
Paysanne, triangles and moons
Pregunta 132
Pregunta
Bok choy, broccoli and brussel sprouts are examples of:
Respuesta
-
cabbages
-
fruit-vegetables
-
roots and tubers
-
fungi
Pregunta 133
Pregunta
When making consommé, the combination of cold ground meat, egg whites and ground flavourings is known as:
Respuesta
-
a mess
-
clearmeat
-
clear gel
-
a thickening agent
Pregunta 134
Pregunta
The only type of salt used to season consommé because it stays clear when dissolved:
Respuesta
-
table
-
culinary
-
kosher
-
rock
Pregunta 135
Pregunta
The triple sink method for washing dishes should be set up in the following order:
Respuesta
-
sanitizer, soap, clean water
-
rinse water, sanitizer, soapy water
-
soapy water, sanitizer, clean water
-
soapy water, clean water, sanitizer
Pregunta 136
Pregunta
Water icing is a mixture of:
Respuesta
-
butter and icing sugar
-
confectioners sugar and liquid
-
granulated sugar and butter
-
sanding sugar and water
Pregunta 137
Pregunta
What does the term docking mean in relation to pastry?
Respuesta
-
to partially bake before using
-
to make holes to allow steam to escape
-
to cut a design
-
to allow pastry to rest before baking
Pregunta 138
Pregunta
What are the best type of bones to use in the production of quality fish stock?
Respuesta
-
salmon
-
fatty
-
lean
-
halibut
Pregunta 139
Pregunta
Stock should be prepared in a:
Respuesta
-
large pot
-
tilt pan
-
heavy bottom pot
-
heavy bottom pot with a spigot
Pregunta 140
Pregunta
What effect does fat have on fermentation?
Respuesta
-
tenderizes and moistens
-
slows down the fermentation process
-
increases volume
-
all of the above
Pregunta 141
Pregunta
This hydrogenated oil is solid, white, tasteless, odourless and used for pâte brisée:
Respuesta
-
butter
-
shortening
-
lard
-
suet
Pregunta 142
Pregunta
Broth based soups should be served at:
Respuesta
-
-120°F
-
190°F
-
210°F
-
4°F
Pregunta 143
Pregunta
The first step in preparing a puréed soup is to:
Respuesta
-
boil the stock
-
sweat the mirepoix
-
soak the beans
-
crush the garlic
Pregunta 144
Pregunta
To increase the shelf life of cream soups, add the cream:
Respuesta
-
before cooling
-
before reheating
-
before service
Pregunta 145
Pregunta
Eggs may be purchased:
Respuesta
-
fresh, frozen or dried
-
whole, yolks or whites
-
whole with extra yolks
-
all of the above
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