Food & Baking Theory

Question 1 of 145

Medal-premium 1

The only foods that are cooked in rapidly boiling water are:

Select one of the following:

  • Potatoes

  • Green vegetables

  • Root vegetables

  • Eggs

Question 2 of 145

Medal-premium 1

Which of the following statements best describes braising?

Select one of the following:

  • 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

Question 3 of 145

Medal-premium 1

Which of the following items are ideal for poaching?

Select one of the following:

  • Fresh fish fillets, duck legs, fresh fruit

  • Fresh fruit, flank steak, whole lobster

  • Whole fish, sweetbreads, fresh fruit

  • Whole poultry, eggs, shellfish

Question 4 of 145

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Barding is:

Select one of the following:

  • 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

Question 5 of 145

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Which of the following are all dry-heat cooking methods?

Select one of the following:

  • Roasting, baking, braising

  • Deep frying, baking, grilling

  • Sautéing, braising, roasting

  • Baking, roasting, stewing

Question 6 of 145

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Which of the following are moist-heat cooking methods?

Select one of the following:

  • Steaming, boiling, grilling

  • Braising, stewing, baking

  • Poaching, deep frying, braising

  • Braising, stewing, poaching

Question 7 of 145

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To protect delicate foods, like baked custards, in the oven a chef can:

Select one of the following:

  • Lower the suggested cooking temperature

  • Use a bain marie

  • Cover the bake tray with a lid

  • Periodically spray water in the oven

Question 8 of 145

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Which of the following moist-heat cooking methods best describes a liquid held as close to 100°C, but with NO surface movement:

Select one of the following:

  • Steaming

  • Simmering

  • Boiling

  • Poaching

Question 9 of 145

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The term sauté means:

Select one of the following:

  • 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

Question 10 of 145

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Broiled foods are cooked:

Select one of the following:

  • 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

Question 11 of 145

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The flash point of fat is when it:

Select one of the following:

  • 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

Question 12 of 145

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Root vegetables should be started in COLD water to:

Select one of the following:

  • Remove undesirable flavours and promote uniform cooking

  • Dissolve proteins

  • Avoid excess colour loss

  • Avoid excessive loss of nutrients

Question 13 of 145

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Carry over cooking is:

Select one of the following:

  • 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

Question 14 of 145

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Infrared heat is:

Select one of the following:

  • 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

Question 15 of 145

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The degree of doneness in grilled meats is best tested by:

Select one of the following:

  • 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

Question 16 of 145

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When food is cooked in a microwave, the cooking process is generated by:

Select one of the following:

  • 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

Question 17 of 145

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Which of the following does not have it's principal heat source from below:

Select one of the following:

  • Grill

  • Griddle

  • Broiler

  • Gas burner

Question 18 of 145

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The four fresh herbs used to prepare the mixture "fines herbes" include:

Select one of the following:

  • Parsley, basil, tarragon, chervil

  • Parsley, tarragon, chervil, chive

  • Chive, tarragon, basil, oregano

  • Parsley, sage, oregano, chervil

Question 19 of 145

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This spice is often used in place of saffron because it produces a yellow colour in the finished item:

Select one of the following:

  • cilantro

  • mustard

  • cardamom

  • turmeric

Question 20 of 145

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Which of the following spices is used as a flavouring component in an onion clouté

Select one of the following:

  • cinnamon

  • clove

  • cassia

  • nutmeg

Question 21 of 145

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When garlic is roasted, it:

Select one of the following:

  • 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

Question 22 of 145

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The bulk of the world's mustard seeds are grown in:

Select one of the following:

  • France

  • Canada

  • Soviet Union

  • Germany

Question 23 of 145

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Which of the following is considered a multi-purpose herb:

Select one of the following:

  • Basil

  • Rosemary

  • Sage

  • Thyme

Question 24 of 145

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Which of the following sauces has capers and cornichons as principal flavouring agents:

Select one of the following:

  • Tartar sauce

  • Hollandaise

  • Béchamel

  • Salsa

Question 25 of 145

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Which of the following have a liquorice flavour

Select one of the following:

  • Anise and oregano

  • Star anise and mace

  • Nutmeg and basil

  • Tarragon and anise

Question 26 of 145

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What is the correct order of the following stages of sugar boiling?

Select one of the following:

  • 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

Question 27 of 145

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The production or incorporation of gases in a baked product to increase volume and produce shape and texture is called:

Select one of the following:

  • leavening

  • hydrogenation

  • refining

  • baking

Question 28 of 145

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Salt is used in bread making for flavour. It also affects fermentation by:

Select one of the following:

  • killing the yeast

  • inhibiting the growth of yeast

  • allowing the product to rise

  • does not affect fermentation

Question 29 of 145

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Double acting baking powder requires __________ & ____________ to react:

Select one of the following:

  • moisture & heat

  • acid & moisture

  • heat & acid

  • none of the above

Question 30 of 145

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What form of leavening uses specific mixing methods (creaming or foaming) to incorporate air enabling a product to rise:

Select one of the following:

  • lamination

  • chemical

  • combination

  • mechanical

Question 31 of 145

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This form of leavening comes from the many different layers of fat in the dough (Danish dough or puff pastry)

Select one of the following:

  • mechanical

  • lamination

  • combination

  • chemical

Question 32 of 145

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The most common use for ammonium carbonate (baking ammonia) is:

Select one of the following:

  • high ratio cakes

  • quick breads

  • crackers

  • cookies

Question 33 of 145

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Yeast is sensitive to temperature. At what temperature does yeast grow best?

Select one of the following:

  • 34°F (2°C)

  • 60-80°F (17-30°C)

  • 138°F (59°C)

  • 70-130°F (21-54°C)

Question 34 of 145

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Working dough to develop gluten is the mixing method:

Select one of the following:

  • kneading

  • cutting or rubbing in

  • creaming

  • beating

Question 35 of 145

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Incorporating solid fat into dry ingredients until lumps of desired size remain is the mixing method:

Select one of the following:

  • beating

  • blending

  • folding

  • cutting or rubbing in

Question 36 of 145

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The colourless and tasteless sugar glucose is derived from:

Select one of the following:

  • molasses

  • honey

  • corn syrup

  • malt sugar

Question 37 of 145

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Sugar cane is refined to produce sucrose. What are the stages of sugar production from raw to refined?

Select one of the following:

  • Raw sugar, turbinado, sanding, granulated, castor, confectioners

  • Granulated, castor, confectioners, sanding, castor

  • Raw sugar, sanding, confectioners, granulated, castor, turbinado

Question 38 of 145

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The shelf life of all purpose white flour sorted in a pest proof plastic container in a cool, dry place is:

Select one of the following:

  • 3-months

  • 6-months

  • 9-months

  • 1-year

Question 39 of 145

Medal-premium 1

Butter is made by changing milk fats into solid particles by churning. It is comprised of:

Select one of the following:

  • 80% fat, 16% water, 2-4% milk solids

  • 60% fat, 26% water, 12-14% milk solids

  • 2-4% fat, 26% water, 70% milk solids

Question 40 of 145

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Where does lard come from?

Select one of the following:

  • dairy cows

  • render and pressed chicken fat

  • render and pressed pork fat

  • hydrogenated canola oil

Question 41 of 145

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A concentrated liquid made from aromatics is knows as:

Select one of the following:

  • a glaze

  • an essence

  • deglaze

  • nappé

Question 42 of 145

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When you sweat vegetables they should become:

Select one of the following:

  • caramel in colour

  • soft and dry

  • soft and translucent (clear)

  • moist and colourful

Question 43 of 145

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A uniform mixture of two un-mixable liquids is known as:

Select one of the following:

  • an emulsion

  • a vinaigrette

  • a marinade

  • a mignonette

Question 44 of 145

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The ratio for white mirepoix

Select one of the following:

  • 50% onion, 25% celery, 25% leek

  • 50% onion, 25% celery, 25% carrot

  • 50% onion, 25% carrot, 25% leek

  • 50% onion, 25% celery, 25% turnip

Question 45 of 145

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What are the three components required to produce a sandwich?

Select one of the following:

  • bread, meat, lettuce

  • bread, spread, filling

  • bread, mayo, lettuce

  • bread, mustard, meat

Question 46 of 145

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Roquefort, Gorgonzola, and Cambazola are all from which classification of cheese?

Select one of the following:

  • soft

  • firm

  • fresh

  • blue

Question 47 of 145

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Cheese can be produced from the following types of milk:

Select one of the following:

  • cows, ewes, camels

  • camels, buffalo, goats

  • goats, ewes, cows

  • all of the above

Question 48 of 145

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In vegetables the white pigment that stays white when exposed to acid but turn yellow in alkaline or when they are overcooked are called:

Select one of the following:

  • carotenoids

  • chlorophyll

  • flavones

  • anthocyanin

Question 49 of 145

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In vegetables the red pigments that turn bright red in acid are called:

Select one of the following:

  • carotenoids

  • chlorophyll

  • anthocyanin

  • flavones

Question 50 of 145

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In vegetables the yellow and orange pigments, carotenoids:

Select one of the following:

  • brighten when exposed to acid

  • dull when exposed to baking soda

  • are not affected by acid or alkaline

  • none of the above

Question 51 of 145

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Diakons and potatoes are two examples of what type of vegetable?

Select one of the following:

  • flowers and leaves

  • fruit-vegetables

  • bulbs

  • roots and tubers

Question 52 of 145

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Broccoli and cauliflower are common examples of:

Select one of the following:

  • flowers and leaves

  • gourds and squash

  • pods and seeds

  • stalks and stems

Question 53 of 145

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Apples and pears are examples of what type of fruit?

Select one of the following:

  • citrus

  • tropical

  • hard

  • soft

Question 54 of 145

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Which of the following are leading or mother sauces?

Select one of the following:

  • béchamel, estouffade, hollandaise

  • tomato, hollandaise, mornay

  • velouté, hollandaise, creole

  • béchamel, velouté, espagnol

Question 55 of 145

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Demi-glace is produced by reducing a mixture of:

Select one of the following:

  • ½ tomato and ½ brown stock

  • ½ brown stock and ½ velouté

  • ½ estouffade and ½ espagnole

  • ¾ estouffade and ¾ espagnole

Question 56 of 145

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To cook a liquid until the quantity decreases through evaporation, done to concentrate flavour and thicken is known as:

Select one of the following:

  • a derivative

  • a reduction

  • a sauce

  • boiling

Question 57 of 145

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Which of the following derivative sauces are produced from the mother sauce, Hollandaise:

Select one of the following:

  • Cheddar, Mornay, Nantua

  • Aurora, Poulette, Hungarian

  • Ivoire, Bercy, Cardinal

  • Bernaise, Choron, Foyot

Question 58 of 145

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Garnishes should:

Select one of the following:

  • be edible

  • add colour

  • add contrast and texture

  • all of the above

Question 59 of 145

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Which is not a trait of waxy or new potatoes

Select one of the following:

  • white, yellow, blue or purple flesh

  • high in moisture

  • high in sugar

  • high in starch

Question 60 of 145

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The term 'mise en place' means:

Select one of the following:

  • 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

Question 61 of 145

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Which of the following is not a seasoning agent:

Select one of the following:

  • salt

  • garlic

  • cayenne pepper

  • lemon juice

Question 62 of 145

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Starchy potatoes are best used as:

Select one of the following:

  • baked potatoes

  • boiling potatoes

  • salad potatoes

  • for soups

Question 63 of 145

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What is matignon?

Select one of the following:

  • 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

Question 64 of 145

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Spices come from:

Select one of the following:

  • Bark, roots, seeds, buds and berries

  • leaves, stems and flowers

  • peppers, capers, lemons and limes

  • grass, fruit, pods, stems and flowers

Question 65 of 145

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A slurry is a mixture of:

Select one of the following:

  • cold water and cornstarch

  • hot water and flour

  • cold water and a starch, used as a thickening agent

  • hot water and arrowroot

Question 66 of 145

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The ratio of a liaison, the thickening agent that requires tempering is:

Select one of the following:

  • 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

Question 67 of 145

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Parboiled or converted rice has:

Select one of the following:

  • less nutrients than regular long grain rice

  • is steamed to remove impurities

  • more nutrients than regular long grain rice

  • requires washing prior to use

Question 68 of 145

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Select all options for grains that may be cooked in the same manner as rice are: (check all that apply)

Select one or more of the following:

  • potatoes, bulgur, and corn starch

  • oatmeal, barley and bulgur

  • cracked wheat, barley and couscous

Question 69 of 145

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What are the basic ingredients required to produce fresh pasta?

Select one of the following:

  • eggs, oil and wheat

  • flour, yolks, salt

  • liquid, flour and flavouring

  • none of the above

Question 70 of 145

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How many teaspoons are in a tablespoon?

Select one of the following:

  • five

  • three

  • ten

  • four

Question 71 of 145

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How many tablespoons are in a pound (1 lb) of butter?

Select one of the following:

  • 16

  • 32

  • 8

  • 64

Question 72 of 145

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One pound is equal to:

Select one of the following:

  • 343 g

  • 454 g

  • 18 oz

  • 36 oz

Question 73 of 145

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The standard portion size for breakfast meats is:

Select one of the following:

  • 10 oz

  • 6 oz

  • 4 oz

  • none of the above

Question 74 of 145

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The most common meats served with breakfast are:

Select one of the following:

  • bacon, liver and sausage

  • bacon, ham and cheese

  • bacon, pork and beef

  • bacon, ham and sausage

Question 75 of 145

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Which methods of cooking eggs requires fresh grade A quality:

Select one of the following:

  • poaching and frying

  • scrambled and boiled

  • omelettes and boiled

  • shirred and custard

Question 76 of 145

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How many bites in a standard canapé?

Select one of the following:

  • 10

  • 4

  • 1

  • 2

Question 77 of 145

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What is the standard ratio for stock:

Select one of the following:

  • 50% onion, 25% celery, 25% carrot

  • 100% water, 50% bones, 10% mirepoix

  • 100% bones, 100% water, 10% mirepoix

  • none of the above

Question 78 of 145

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Which flour is used to produce dried pastas?

Select one of the following:

  • All purpose

  • Cake

  • Bread

  • Semolina

Question 79 of 145

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What is the temperature danger zone for food?

Select one of the following:

  • 10-100°F

  • 40-140°F

  • 60-160°F

  • 38-190°F

Question 80 of 145

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Beef consommé is classified as this type of soup:

Select one of the following:

  • Cream

  • Clear

  • Specialty

  • Thick

Question 81 of 145

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The ratio for a basic vinaigrette is:

Select one of the following:

  • 1 part oil : 1 part vinegar

  • 2 part oil : 1 part vinegar

  • 3 part oil : 1 part vinegar

  • 1 part oil : 2 part vinegar

Question 82 of 145

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What is the temperature for cooked sugar at the caramel stage?

Select one of the following:

  • 236°F (110°C)

  • 246°F (119°C)

  • 300°F (149°C)

  • 338°F (170°C)

Question 83 of 145

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Which plant cannot be used in the production of flour?

Select one of the following:

  • Basil

  • Bulgur

  • Wheat

  • Rice

Question 84 of 145

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In order to be classified as whipping cream the butter fat content must be:

Select one of the following:

  • higher than 18%

  • between 10-12%

  • between 32-40%

  • higher than 35%

Question 85 of 145

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Evaporated milk may be kept in dry stores because it has (check all that apply)

Select one or more of the following:

  • 100% of the water content removed

  • been sterilized and canned

  • 60% of the water content removed

Question 86 of 145

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Fortified non-fat milk is:

Select one of the following:

  • 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

Question 87 of 145

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Buttermilk is:

Select one of the following:

  • 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

Question 88 of 145

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Whey solids can be used to: (check all that apply)

Select one or more of the following:

  • replace milk solids in baked goods

  • added to dry mixes and beverages as a nutrient and flavour

  • reconstituted to produce milk

Question 89 of 145

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A convenience product that can replace stock in the production of soup is known as:

Select one of the following:

  • chicken or beef base

  • water

  • fruit juice

  • powdered chicken or beef

Question 90 of 145

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Which sugar product is made from sugar cane, plants, grains or bees?

Select one of the following:

  • liquid sweetener

  • molasses

  • honey

  • brown sugar

Question 91 of 145

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Select all fats from the list below:

Select one or more of the following:

  • Vegetable oil

  • Butter

  • Bulgur

  • Shortening

Question 92 of 145

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Which of the following are categories of custards?

Select one of the following:

  • Stirred and baked

  • Shirred and baked

  • Cooked and baked

  • Stove top and bain marie

Question 93 of 145

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What is the protein content of bread flour?

Select one of the following:

  • 7%

  • 9%

  • 11%

  • 12-15%

Question 94 of 145

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Which of the following are monounsaturated oils?

Select one of the following:

  • Butter and shortening

  • Vegetable oil and margarine

  • Olive oil and vegetable oil

  • Lard and beef suet

Question 95 of 145

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The two types of baking powder are:

Select one of the following:

  • Single and looking

  • Double and happy

  • Single acting and double acting

  • None of the above

Question 96 of 145

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In respect to gelatin, the word 'bloom' means:

Select one of the following:

  • 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

Question 97 of 145

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The two forms of chemical leavening are:

Select one of the following:

  • Baking soda and baking powder

  • Creaming method and foaming method

  • Compressed yeast and active dry yeast

  • Lamination and mechanical

Question 98 of 145

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A standard large egg weighs:

Select one of the following:

  • 54 g

  • 222 g

  • 78 g

  • 30 g

Question 99 of 145

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An American sauce traditionally made with tomatoes, onions, mustard, garlic, brown sugar and vinegar:

Select one of the following:

  • coulis

  • compote

  • chutney

  • barbecue

Question 100 of 145

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This product comes from the starchy seed of a semiaquatic grass:

Select one of the following:

  • potato

  • rice

  • beans

  • flour

Question 101 of 145

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Brown rice has:

Select one of the following:

  • the bran intact and husk removed

  • the bran removed

  • a mushy texture

  • the bran and husk removed

Question 102 of 145

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Which of the following fruits are all types of stone fruit?

Select one of the following:

  • Apple, figs and peaches

  • Cherries, peaches and plums

  • Bananas, grapes and watermelon

  • Oranges, lemons and limes

Question 103 of 145

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Which of the following fruits oxidize once peeled?

Select one of the following:

  • Watermelon, honeydew and pineapple

  • Oranges, lemons and limes

  • Apples, pears and bananas

  • Kiwi, rhubarb and mangoes

Question 104 of 145

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What is the shelf life of soft fruit?

Select one of the following:

  • 2-3 days

  • 2-3 weeks

  • 2-3 years

  • 23 years

Question 105 of 145

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Monterey Jack, Cheddar and Havarti are classified as:

Select one of the following:

  • hard cheese

  • soft cheese

  • blue cheese

  • firm cheese

Question 106 of 145

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The recommended cooking time for beef stock is:

Select one of the following:

  • 6-8 minutes

  • 6-8 hours

  • 6-8 days

  • 6-8 years

Question 107 of 145

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Which of the following cannot be used as a thickening agent?

Select one of the following:

  • Roux

  • Butter

  • Cream

  • Milk

Question 108 of 145

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Uniform cuts are used to: (check all that apply)

Select one or more of the following:

  • Ensure even cooking

  • Increase holding time

  • Enhance presentation

Question 109 of 145

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A semi-liquid coating is known as a:

Select one of the following:

  • batter

  • runner

  • panner

  • tempura

Question 110 of 145

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Water, mirepoix, flavouring and acid form a poaching liquid known as:

Select one of the following:

  • Remouillage

  • Vegetable

  • Court bouillon

  • Reduction

Question 111 of 145

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A clear, unthickened liquid flavoured by soluble substances extracted from bones and mirepoix is a:

Select one of the following:

  • remouillage

  • stock

  • broth

  • court bouillon

Question 112 of 145

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Heavy cream, crayfish butter and paprika added to Béchamel finished with diced crayfish produces the following derivative sauce:

Select one of the following:

  • Mornay

  • Nantua

  • Cheddar

  • Poulette

Question 113 of 145

Medal-premium 1

Which of the following are derivatives of the leading sauce, Béchamel:

Select one of the following:

  • Nantua, Soubise, Aurora, Poulette

  • Mornay, Nantua, Cheddar, Soubise

  • Normandy, Bercy, Cheddar, Poulette

  • Mushroom, Bercy, Mornay, Cream

Question 114 of 145

Medal-premium 1

A confection that does not contain any chocolate liquor:

Select one of the following:

  • dark chocolate

  • semi-sweet chocolate

  • white chocolate

  • none of the above

Question 115 of 145

Medal-premium 1

The average shelf life for chocolate that is properly stored at a cool, consistent temperature away from strong odours and moisture is:

Select one of the following:

  • 3 months

  • 6 months

  • 1 year

  • 2 years

Question 116 of 145

Medal-premium 1

Bloom on chocolate:

Select one of the following:

  • is the migration of cocoa butter

  • does affect the flavour and function

  • is dangerous to eat

Question 117 of 145

Medal-premium 1

The non-alcoholic paste called chocolate liquor contains approximately:

Select one of the following:

  • 29% cocoa butter

  • 53% cocoa butter

  • 89% cocoa butter

  • 105% cocoa butter

Question 118 of 145

Medal-premium 1

Flavouring oils mixed into water with the aid of an emulsifier are known as:

Select one of the following:

  • extracts

  • imitation flavours

  • natural flavours

  • emulsions

Question 119 of 145

Medal-premium 1

The oil in lemon containing the most flavour can be found in:

Select one of the following:

  • the pitts/pips

  • the flesh

  • the juice

  • the zest

Question 120 of 145

Medal-premium 1

The purpose of blanching and par cooking is:

Select one of the following:

  • to save time

  • increase holding qualities

  • remove undesirable flavours

  • all of the above

Question 121 of 145

Medal-premium 1

This non-derivative sauce can be made from puréed vegetables or fruit and served hot or cold:

Select one of the following:

  • aioli

  • tartar sauce

  • compote

  • coulis

Question 122 of 145

Medal-premium 1

The dry powder that remains after cocoa butter has been removed from the chocolate liquor is:

Select one of the following:

  • hot chocolate

  • cocoa powder

  • milk chocolate

  • bittersweet chocolate

Question 123 of 145

Medal-premium 1

A marinade must include:

Select one of the following:

  • oil, acid and flavourings

  • stock, vegetables and garlic

  • salt, sugar and water

  • fat, wine and flour

Question 124 of 145

Medal-premium 1

In which order would these ingredients be set up at paner station

Select one of the following:

  • egg wash, flour, breadcrumb

  • flour, breadcrumb, egg wash

  • flour, egg wash, breadcrumb

  • breadcrumb, egg wash, flour

Question 125 of 145

Medal-premium 1

This type of salt is mined from underground deposits and comes in edible and non-edible forms:

Select one of the following:

  • Rock

  • Sea

  • Red

  • Pink

Question 126 of 145

Medal-premium 1

Salt is the most basic seasoning. It is used:

Select one of the following:

  • to preserve foods

  • to enhance flavours

  • to inhibit the growth of yeast

  • all of the above

Question 127 of 145

Medal-premium 1

To cook pasta or vegetables until it gives slight resistance when one bites into it:

Select one of the following:

  • au bleu

  • à la carte

  • al dente

  • au sec

Question 128 of 145

Medal-premium 1

To pound or coarsely chop food:

Select one of the following:

  • émincé

  • brunoise

  • garnish

  • concasser

Question 129 of 145

Medal-premium 1

Which of the following is not a wild mushroom?

Select one of the following:

  • Porcini

  • Morel

  • Truffles

  • Crimini

Question 130 of 145

Medal-premium 1

Mushrooms are found in what category of vegetables:

Select one of the following:

  • Fungi

  • Pods and seeds

  • Leaves and stems

  • Roots and tubers

Question 131 of 145

Medal-premium 1

What are the three groups of shapes of pasta?

Select one of the following:

  • Ribbons, bows and blankets

  • Tubes, ribbons and shapes

  • Diamonds, hearts and spades

  • Paysanne, triangles and moons

Question 132 of 145

Medal-premium 1

Bok choy, broccoli and brussel sprouts are examples of:

Select one of the following:

  • cabbages

  • fruit-vegetables

  • roots and tubers

  • fungi

Question 133 of 145

Medal-premium 1

When making consommé, the combination of cold ground meat, egg whites and ground flavourings is known as:

Select one of the following:

  • a mess

  • clearmeat

  • clear gel

  • a thickening agent

Question 134 of 145

Medal-premium 1

The only type of salt used to season consommé because it stays clear when dissolved:

Select one of the following:

  • table

  • culinary

  • kosher

  • rock

Question 135 of 145

Medal-premium 1

The triple sink method for washing dishes should be set up in the following order:

Select one of the following:

  • sanitizer, soap, clean water

  • rinse water, sanitizer, soapy water

  • soapy water, sanitizer, clean water

  • soapy water, clean water, sanitizer

Question 136 of 145

Medal-premium 1

Water icing is a mixture of:

Select one of the following:

  • butter and icing sugar

  • confectioners sugar and liquid

  • granulated sugar and butter

  • sanding sugar and water

Question 137 of 145

Medal-premium 1

What does the term docking mean in relation to pastry?

Select one of the following:

  • to partially bake before using

  • to make holes to allow steam to escape

  • to cut a design

  • to allow pastry to rest before baking

Question 138 of 145

Medal-premium 1

What are the best type of bones to use in the production of quality fish stock?

Select one of the following:

  • salmon

  • fatty

  • lean

  • halibut

Question 139 of 145

Medal-premium 1

Stock should be prepared in a:

Select one of the following:

  • large pot

  • tilt pan

  • heavy bottom pot

  • heavy bottom pot with a spigot

Question 140 of 145

Medal-premium 1

What effect does fat have on fermentation?

Select one of the following:

  • tenderizes and moistens

  • slows down the fermentation process

  • increases volume

  • all of the above

Question 141 of 145

Medal-premium 1

This hydrogenated oil is solid, white, tasteless, odourless and used for pâte brisée:

Select one of the following:

  • butter

  • shortening

  • lard

  • suet

Question 142 of 145

Medal-premium 1

Broth based soups should be served at:

Select one of the following:

  • -120°F

  • 190°F

  • 210°F

  • 4°F

Question 143 of 145

Medal-premium 1

The first step in preparing a puréed soup is to:

Select one of the following:

  • boil the stock

  • sweat the mirepoix

  • soak the beans

  • crush the garlic

Question 144 of 145

Medal-premium 1

To increase the shelf life of cream soups, add the cream:

Select one of the following:

  • before cooling

  • before reheating

  • before service

Question 145 of 145

Medal-premium 1

Eggs may be purchased:

Select one of the following:

  • fresh, frozen or dried

  • whole, yolks or whites

  • whole with extra yolks

  • all of the above

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Food & Baking Theory

cuyler.hollands
Quiz by , created over 1 year ago

Practice Test for Food and Bake Theory

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cuyler.hollands
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