Food & Baking Theory

Question

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

Answer 1

Green vegetables

Answer 2

Root vegetables

Answer 3

Whole piece of meat, no liquid, sealed container

Answer 4

Diced meat, half covered with liquid, open container

Answer 5

Whole piece of meat, half covered with liquid, no lid

Answer 6

Whole piece of meat, half covered with liquid, sealed container

Answer 7

Fresh fish fillets, duck legs, fresh fruit

Answer 8

Fresh fruit, flank steak, whole lobster

Answer 9

Whole fish, sweetbreads, fresh fruit

Answer 10

Whole poultry, eggs, shellfish

Answer 11

Trimming exterior fat cap of meat to a one-inch thickness

Answer 12

Basting meat with fat while cooking

Answer 13

Covering a lean cut of meat with pork fat

Answer 14

Interior fat that is naturally present in the muscle

Answer 15

Roasting, baking, braising

Answer 16

Deep frying, baking, grilling

Answer 17

Sautéing, braising, roasting

Answer 18

Baking, roasting, stewing

Answer 19

Steaming, boiling, grilling

Answer 20

Braising, stewing, baking

Answer 21

Poaching, deep frying, braising

Answer 22

Braising, stewing, poaching

Answer 23

Lower the suggested cooking temperature

Answer 24

Use a bain marie

Answer 25

Cover the bake tray with a lid

Answer 26

Periodically spray water in the oven

Answer 27

To cook quickly in hot, shallow fat

Answer 28

Roast in the oven without browning

Answer 29

Cook covered with a cartouche in a sauté pan with butter

Answer 30

on a flat, solid cooking surface

Answer 31

over an open, charcoal grill

Answer 32

uncovered in a sauté pan with fat

Answer 33

by radiant heat source above the food

Answer 34

cannot reach a high enough temperature to fry because the fat is not formulated

Answer 35

bursts into flames

Answer 36

starts to smoke

Answer 37

breaks down due to excessive moisture from items being cooked

Answer 38

Remove undesirable flavours and promote uniform cooking

Answer 39

Dissolve proteins

Answer 40

Avoid excess colour loss

Answer 41

Avoid excessive loss of nutrients

Answer 42

The most reliable method of determining the doneness of a product

Answer 43

Heat conducting through an item after it's removed from the heat source

Answer 44

Testing a roast with an instant read thermometer

Answer 45

The result of too high a temperature while blanching green vegetables

Answer 46

Intense heat transferred by waves to the item being cooked

Answer 47

Heat circulating in a pot of boiling water

Answer 48

Heat going from one part of an item to another

Answer 49

The energy used to power a microwave

Answer 50

Recording the internal temperature with an instant read thermometer

Answer 51

Piercing the meat with a fork and checking the colour of the juices

Answer 52

Observing the time/weigh ratio method, based on the weight of the meat and the temperature of the grill

Answer 53

Using the finger touch test

Answer 54

Carry over cooking

Answer 55

Heat conducted through the centre of an item, from friction created by agitating the food's water molecules

Answer 56

Mechanical convection

Answer 57

None of the above

Answer 58

Gas burner

Answer 59

Parsley, basil, tarragon, chervil

Answer 60

Parsley, tarragon, chervil, chive

Answer 61

Chive, tarragon, basil, oregano

Answer 62

Parsley, sage, oregano, chervil

Answer 63

becomes sweet, but still contains a harshness

Answer 64

becomes totally flavourless

Answer 65

is used for sweets in the bake shop

Answer 66

becomes sweet and looses its harshness and pungency

Answer 67

Soviet Union

Answer 68

Tartar sauce

Answer 69

Hollandaise

Answer 70

Anise and oregano

Answer 71

Star anise and mace

Answer 72

Nutmeg and basil

Answer 73

Tarragon and anise

Answer 74

soft crack, hard boil, caramel, thread

Answer 75

firm ball, caramel thread, soft crack

Answer 76

soft ball, hard ball, caramel, thread

Answer 77

thread, soft ball, firm ball, hard ball

Answer 78

hydrogenation

Answer 79

killing the yeast

Answer 80

inhibiting the growth of yeast

Answer 81

allowing the product to rise

Answer 82

does not affect fermentation

Answer 83

moisture & heat

Answer 84

acid & moisture

Answer 85

heat & acid

Answer 86

none of the above

Answer 87

lamination

Answer 88

combination

Answer 89

mechanical

Answer 90

mechanical

Answer 91

lamination

Answer 92

combination

Answer 93

high ratio cakes

Answer 94

quick breads

Answer 95

34°F (2°C)

Answer 96

60-80°F (17-30°C)

Answer 97

138°F (59°C)

Answer 98

70-130°F (21-54°C)

Answer 99

cutting or rubbing in

Answer 100

cutting or rubbing in

Answer 101

corn syrup

Answer 102

malt sugar

Answer 103

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

Answer 104

Granulated, castor, confectioners, sanding, castor

Answer 105

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

Answer 106

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

Answer 107

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

Answer 108

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

Answer 109

dairy cows

Answer 110

render and pressed chicken fat

Answer 111

render and pressed pork fat

Answer 112

hydrogenated canola oil

Answer 113

an essence

Answer 114

caramel in colour

Answer 115

soft and dry

Answer 116

soft and translucent (clear)

Answer 117

moist and colourful

Answer 118

an emulsion

Answer 119

a vinaigrette

Answer 120

a marinade

Answer 121

a mignonette

Answer 122

50% onion, 25% celery, 25% leek

Answer 123

50% onion, 25% celery, 25% carrot

Answer 124

50% onion, 25% carrot, 25% leek

Answer 125

50% onion, 25% celery, 25% turnip

Answer 126

bread, meat, lettuce

Answer 127

bread, spread, filling

Answer 128

bread, mayo, lettuce

Answer 129

bread, mustard, meat

Answer 130

cows, ewes, camels

Answer 131

camels, buffalo, goats

Answer 132

goats, ewes, cows

Answer 133

all of the above

Answer 134

carotenoids

Answer 135

chlorophyll

Answer 136

anthocyanin

Answer 137

carotenoids

Answer 138

chlorophyll

Answer 139

anthocyanin

Answer 140

brighten when exposed to acid

Answer 141

dull when exposed to baking soda

Answer 142

are not affected by acid or alkaline

Answer 143

none of the above

Answer 144

flowers and leaves

Answer 145

fruit-vegetables

Answer 146

roots and tubers

Answer 147

flowers and leaves

Answer 148

gourds and squash

Answer 149

pods and seeds

Answer 150

stalks and stems

Answer 151

béchamel, estouffade, hollandaise

Answer 152

tomato, hollandaise, mornay

Answer 153

velouté, hollandaise, creole

Answer 154

béchamel, velouté, espagnol

Answer 155

½ tomato and ½ brown stock

Answer 156

½ brown stock and ½ velouté

Answer 157

½ estouffade and ½ espagnole

Answer 158

¾ estouffade and ¾ espagnole

Answer 159

a derivative

Answer 160

a reduction

Answer 161

Cheddar, Mornay, Nantua

Answer 162

Aurora, Poulette, Hungarian

Answer 163

Ivoire, Bercy, Cardinal

Answer 164

Bernaise, Choron, Foyot

Answer 165

add colour

Answer 166

add contrast and texture

Answer 167

all of the above

Answer 168

white, yellow, blue or purple flesh

Answer 169

high in moisture

Answer 170

high in sugar

Answer 171

high in starch

Answer 172

to swirl a liquid in a pan to dissolve food particles for a sauce

Answer 173

foods cooked to order

Answer 174

a uniform mixture of un-mixable liquids

Answer 175

to put in place - the preparation and assembly of necessary ingredients and equipment

Answer 176

cayenne pepper

Answer 177

lemon juice

Answer 178

baked potatoes

Answer 179

boiling potatoes

Answer 180

salad potatoes

Answer 181

½ onion, bay leaves and cloves

Answer 182

standard mirepoix with smoked bacon or smoked ham and possibly mushrooms

Answer 183

a 9-oz. cut of beef

Answer 184

thyme, bay leaf, peppercorns and parsley stem

Answer 185

Bark, roots, seeds, buds and berries

Answer 186

leaves, stems and flowers

Answer 187

peppers, capers, lemons and limes

Answer 188

grass, fruit, pods, stems and flowers

Answer 189

cold water and cornstarch

Answer 190

hot water and flour

Answer 191

cold water and a starch, used as a thickening agent

Answer 192

hot water and arrowroot

Answer 193

2 parts egg : 1 part cream

Answer 194

3 parts egg : 1 part cream

Answer 195

1 part egg : 2 parts heavy cream

Answer 196

1 part egg : 3 parts heavy cream

Answer 197

less nutrients than regular long grain rice

Answer 198

is steamed to remove impurities

Answer 199

more nutrients than regular long grain rice

Answer 200

requires washing prior to use

Answer 201

potatoes, bulgur, and corn starch

Answer 202

oatmeal, barley and bulgur

Answer 203

cracked wheat, barley and couscous

Answer 204

eggs, oil and wheat

Answer 205

flour, yolks, salt

Answer 206

liquid, flour and flavouring

Answer 207

none of the above

Answer 208

none of the above

Answer 209

bacon, liver and sausage

Answer 210

bacon, ham and cheese

Answer 211

bacon, pork and beef

Answer 212

bacon, ham and sausage

Answer 213

poaching and frying

Answer 214

scrambled and boiled

Answer 215

omelettes and boiled

Answer 216

shirred and custard

Answer 217

50% onion, 25% celery, 25% carrot

Answer 218

100% water, 50% bones, 10% mirepoix

Answer 219

100% bones, 100% water, 10% mirepoix

Answer 220

none of the above

Answer 221

All purpose

Answer 222

1 part oil : 1 part vinegar

Answer 223

2 part oil : 1 part vinegar

Answer 224

3 part oil : 1 part vinegar

Answer 225

1 part oil : 2 part vinegar

Answer 226

236°F (110°C)

Answer 227

246°F (119°C)

Answer 228

300°F (149°C)

Answer 229

338°F (170°C)

Answer 230

higher than 18%

Answer 231

between 10-12%

Answer 232

between 32-40%

Answer 233

higher than 35%

Answer 234

100% of the water content removed

Answer 235

been sterilized and canned

Answer 236

60% of the water content removed

Answer 237

mainly used for dietary purposes

Answer 238

has a fat content of less than 0.5%

Answer 239

has substances added to increase nutritional value

Answer 240

all of the above

Answer 241

the liquid portion of coagulated milk

Answer 242

milk with a fat content between 0.9-1.1%

Answer 243

skimmed milk that has been soured by bacteria

Answer 244

milk with a fat content of 3.25%, 8.5% milk solids and 88% water

Answer 245

replace milk solids in baked goods

Answer 246

added to dry mixes and beverages as a nutrient and flavour

Answer 247

reconstituted to produce milk

Answer 248

chicken or beef base

Answer 249

fruit juice

Answer 250

powdered chicken or beef

Answer 251

liquid sweetener

Answer 252

brown sugar

Answer 253

Vegetable oil

Answer 254

Shortening

Answer 255

Stirred and baked

Answer 256

Shirred and baked

Answer 257

Cooked and baked

Answer 258

Stove top and bain marie

Answer 259

Butter and shortening

Answer 260

Vegetable oil and margarine

Answer 261

Olive oil and vegetable oil

Answer 262

Lard and beef suet

Answer 263

Single and looking

Answer 264

Double and happy

Answer 265

Single acting and double acting

Answer 266

None of the above

Answer 267

white mould present on the outside of the box

Answer 268

to soften with cold water

Answer 269

to soften in hot water

Answer 270

to ensure all particles have melted

Answer 271

Baking soda and baking powder

Answer 272

Creaming method and foaming method

Answer 273

Compressed yeast and active dry yeast

Answer 274

Lamination and mechanical

Answer 275

the bran intact and husk removed

Answer 276

the bran removed

Answer 277

a mushy texture

Answer 278

the bran and husk removed

Answer 279

Apple, figs and peaches

Answer 280

Cherries, peaches and plums

Answer 281

Bananas, grapes and watermelon

Answer 282

Oranges, lemons and limes

Answer 283

Watermelon, honeydew and pineapple

Answer 284

Oranges, lemons and limes

Answer 285

Apples, pears and bananas

Answer 286

Kiwi, rhubarb and mangoes

Answer 287

hard cheese

Answer 288

soft cheese

Answer 289

blue cheese

Answer 290

firm cheese

Answer 291

6-8 minutes

Answer 292

Ensure even cooking

Answer 293

Increase holding time

Answer 294

Enhance presentation

Answer 295

Remouillage

Answer 296

Court bouillon

Answer 297

remouillage

Answer 298

court bouillon

Answer 299

Nantua, Soubise, Aurora, Poulette

Answer 300

Mornay, Nantua, Cheddar, Soubise

Answer 301

Normandy, Bercy, Cheddar, Poulette

Answer 302

Mushroom, Bercy, Mornay, Cream

Answer 303

dark chocolate

Answer 304

semi-sweet chocolate

Answer 305

white chocolate

Answer 306

none of the above

Answer 307

is the migration of cocoa butter

Answer 308

does affect the flavour and function

Answer 309

is dangerous to eat

Answer 310

29% cocoa butter

Answer 311

53% cocoa butter

Answer 312

89% cocoa butter

Answer 313

105% cocoa butter

Answer 314

imitation flavours

Answer 315

natural flavours

Answer 316

the pitts/pips

Answer 317

to save time

Answer 318

increase holding qualities

Answer 319

remove undesirable flavours

Answer 320

all of the above

Answer 321

tartar sauce

Answer 322

hot chocolate

Answer 323

cocoa powder

Answer 324

milk chocolate

Answer 325

bittersweet chocolate

Answer 326

oil, acid and flavourings

Answer 327

stock, vegetables and garlic

Answer 328

salt, sugar and water

Answer 329

fat, wine and flour

Answer 330

egg wash, flour, breadcrumb

Answer 331

flour, breadcrumb, egg wash

Answer 332

flour, egg wash, breadcrumb

Answer 333

breadcrumb, egg wash, flour

Answer 334

to preserve foods

Answer 335

to enhance flavours

Answer 336

to inhibit the growth of yeast

Answer 337

all of the above

Answer 338

à la carte

Answer 339

Pods and seeds

Answer 340

Leaves and stems

Answer 341

Roots and tubers

Answer 342

Ribbons, bows and blankets

Answer 343

Tubes, ribbons and shapes

Answer 344

Diamonds, hearts and spades

Answer 345

Paysanne, triangles and moons

Answer 346

fruit-vegetables

Answer 347

roots and tubers

Answer 348

a thickening agent

Answer 349

sanitizer, soap, clean water

Answer 350

rinse water, sanitizer, soapy water

Answer 351

soapy water, sanitizer, clean water

Answer 352

soapy water, clean water, sanitizer

Answer 353

butter and icing sugar

Answer 354

confectioners sugar and liquid

Answer 355

granulated sugar and butter

Answer 356

sanding sugar and water

Answer 357

to partially bake before using

Answer 358

to make holes to allow steam to escape

Answer 359

to cut a design

Answer 360

to allow pastry to rest before baking

Answer 361

heavy bottom pot

Answer 362

heavy bottom pot with a spigot

Answer 363

tenderizes and moistens

Answer 364

slows down the fermentation process

Answer 365

increases volume

Answer 366

all of the above

Answer 367

shortening

Answer 368

boil the stock

Answer 369

sweat the mirepoix

Answer 370

soak the beans

Answer 371

crush the garlic

Answer 372

before cooling

Answer 373

before reheating

Answer 374

before service

Answer 375

fresh, frozen or dried

Answer 376

whole, yolks or whites

Answer 377

whole with extra yolks

Answer 378

all of the above

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Food & Baking Theory

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