Quiz
Food & Baking Theory
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Questions in this quiz (145)
1The only foods that are cooked in rapidly boiling water are:
- APotatoes
- BGreen vegetables
- CRoot vegetables
- DEggs
2Which of the following statements best describes braising?
- AWhole piece of meat, no liquid, sealed container
- BDiced meat, half covered with liquid, open container
- CWhole piece of meat, half covered with liquid, no lid
- DWhole piece of meat, half covered with liquid, sealed container
3Which of the following items are ideal for poaching?
- AFresh fish fillets, duck legs, fresh fruit
- BFresh fruit, flank steak, whole lobster
- CWhole fish, sweetbreads, fresh fruit
- DWhole poultry, eggs, shellfish
4Barding is:
- ATrimming exterior fat cap of meat to a one-inch thickness
- BBasting meat with fat while cooking
- CCovering a lean cut of meat with pork fat
- DInterior fat that is naturally present in the muscle
5Which of the following are all dry-heat cooking methods?
- ARoasting, baking, braising
- BDeep frying, baking, grilling
- CSautéing, braising, roasting
- DBaking, roasting, stewing
6Which of the following are moist-heat cooking methods?
- ASteaming, boiling, grilling
- BBraising, stewing, baking
- CPoaching, deep frying, braising
- DBraising, stewing, poaching
7To protect delicate foods, like baked custards, in the oven a chef can:
- ALower the suggested cooking temperature
- BUse a bain marie
- CCover the bake tray with a lid
- DPeriodically spray water in the oven
8Which of the following moist-heat cooking methods best describes a liquid held as close to 100°C, but with NO surface movement:
- ASteaming
- BSimmering
- CBoiling
- DPoaching
9The term sauté means:
- ATo cook quickly in hot, shallow fat
- BRoast in the oven without browning
- CCook covered with a cartouche in a sauté pan with butter
- DDeep fry
10Broiled foods are cooked:
- Aon a flat, solid cooking surface
- Bover an open, charcoal grill
- Cuncovered in a sauté pan with fat
- Dby radiant heat source above the food
11The flash point of fat is when it:
- Acannot reach a high enough temperature to fry because the fat is not formulated
- Bbursts into flames
- Cstarts to smoke
- Dbreaks down due to excessive moisture from items being cooked
12Root vegetables should be started in COLD water to:
- ARemove undesirable flavours and promote uniform cooking
- BDissolve proteins
- CAvoid excess colour loss
- DAvoid excessive loss of nutrients
13Carry over cooking is:
- AThe most reliable method of determining the doneness of a product
- BHeat conducting through an item after it's removed from the heat source
- CTesting a roast with an instant read thermometer
- DThe result of too high a temperature while blanching green vegetables
14Infrared heat is:
- AIntense heat transferred by waves to the item being cooked
- BHeat circulating in a pot of boiling water
- CHeat going from one part of an item to another
- DThe energy used to power a microwave
15The degree of doneness in grilled meats is best tested by:
- ARecording the internal temperature with an instant read thermometer
- BPiercing the meat with a fork and checking the colour of the juices
- CObserving the time/weigh ratio method, based on the weight of the meat and the temperature of the grill
- DUsing the finger touch test
16When food is cooked in a microwave, the cooking process is generated by:
- ACarry over cooking
- BHeat conducted through the centre of an item, from friction created by agitating the food's water molecules
- CMechanical convection
- DNone of the above
17Which of the following does not have it's principal heat source from below:
- AGrill
- BGriddle
- CBroiler
- DGas burner
18The four fresh herbs used to prepare the mixture "fines herbes" include:
- AParsley, basil, tarragon, chervil
- BParsley, tarragon, chervil, chive
- CChive, tarragon, basil, oregano
- DParsley, sage, oregano, chervil
19This spice is often used in place of saffron because it produces a yellow colour in the finished item:
- Acilantro
- Bmustard
- Ccardamom
- Dturmeric
20Which of the following spices is used as a flavouring component in an onion clouté
- Acinnamon
- Bclove
- Ccassia
- Dnutmeg
21When garlic is roasted, it:
- Abecomes sweet, but still contains a harshness
- Bbecomes totally flavourless
- Cis used for sweets in the bake shop
- Dbecomes sweet and looses its harshness and pungency
22The bulk of the world's mustard seeds are grown in:
- AFrance
- BCanada
- CSoviet Union
- DGermany
23Which of the following is considered a multi-purpose herb:
- ABasil
- BRosemary
- CSage
- DThyme
24Which of the following sauces has capers and cornichons as principal flavouring agents:
- ATartar sauce
- BHollandaise
- CBéchamel
- DSalsa
25Which of the following have a liquorice flavour
- AAnise and oregano
- BStar anise and mace
- CNutmeg and basil
- DTarragon and anise
26What is the correct order of the following stages of sugar boiling?
- Asoft crack, hard boil, caramel, thread
- Bfirm ball, caramel thread, soft crack
- Csoft ball, hard ball, caramel, thread
- Dthread, soft ball, firm ball, hard ball
27The production or incorporation of gases in a baked product to increase volume and produce shape and texture is called:
- Aleavening
- Bhydrogenation
- Crefining
- Dbaking
28Salt is used in bread making for flavour. It also affects fermentation by:
- Akilling the yeast
- Binhibiting the growth of yeast
- Callowing the product to rise
- Ddoes not affect fermentation
29Double acting baking powder requires __________ & ____________ to react:
- Amoisture & heat
- Bacid & moisture
- Cheat & acid
- Dnone of the above
30What form of leavening uses specific mixing methods (creaming or foaming) to incorporate air enabling a product to rise:
- Alamination
- Bchemical
- Ccombination
- Dmechanical
31This form of leavening comes from the many different layers of fat in the dough (Danish dough or puff pastry)
- Amechanical
- Blamination
- Ccombination
- Dchemical
32The most common use for ammonium carbonate (baking ammonia) is:
- Ahigh ratio cakes
- Bquick breads
- Ccrackers
- Dcookies
33Yeast is sensitive to temperature. At what temperature does yeast grow best?
- A34°F (2°C)
- B60-80°F (17-30°C)
- C138°F (59°C)
- D70-130°F (21-54°C)
34Working dough to develop gluten is the mixing method:
- Akneading
- Bcutting or rubbing in
- Ccreaming
- Dbeating
35Incorporating solid fat into dry ingredients until lumps of desired size remain is the mixing method:
- Abeating
- Bblending
- Cfolding
- Dcutting or rubbing in
36The colourless and tasteless sugar glucose is derived from:
- Amolasses
- Bhoney
- Ccorn syrup
- Dmalt sugar
37Sugar cane is refined to produce sucrose. What are the stages of sugar production from raw to refined?
- ARaw sugar, turbinado, sanding, granulated, castor, confectioners
- BGranulated, castor, confectioners, sanding, castor
- CRaw sugar, sanding, confectioners, granulated, castor, turbinado
38The shelf life of all purpose white flour sorted in a pest proof plastic container in a cool, dry place is:
- A3-months
- B6-months
- C9-months
- D1-year
39Butter is made by changing milk fats into solid particles by churning. It is comprised of:
- A80% fat, 16% water, 2-4% milk solids
- B60% fat, 26% water, 12-14% milk solids
- C2-4% fat, 26% water, 70% milk solids
40Where does lard come from?
- Adairy cows
- Brender and pressed chicken fat
- Crender and pressed pork fat
- Dhydrogenated canola oil
41A concentrated liquid made from aromatics is knows as:
- Aa glaze
- Ban essence
- Cdeglaze
- Dnappé
42When you sweat vegetables they should become:
- Acaramel in colour
- Bsoft and dry
- Csoft and translucent (clear)
- Dmoist and colourful
43A uniform mixture of two un-mixable liquids is known as:
- Aan emulsion
- Ba vinaigrette
- Ca marinade
- Da mignonette
44The ratio for white mirepoix
- A50% onion, 25% celery, 25% leek
- B50% onion, 25% celery, 25% carrot
- C50% onion, 25% carrot, 25% leek
- D50% onion, 25% celery, 25% turnip
45What are the three components required to produce a sandwich?
- Abread, meat, lettuce
- Bbread, spread, filling
- Cbread, mayo, lettuce
- Dbread, mustard, meat
46Roquefort, Gorgonzola, and Cambazola are all from which classification of cheese?
- Asoft
- Bfirm
- Cfresh
- Dblue
47Cheese can be produced from the following types of milk:
- Acows, ewes, camels
- Bcamels, buffalo, goats
- Cgoats, ewes, cows
- Dall of the above
48In vegetables the white pigment that stays white when exposed to acid but turn yellow in alkaline or when they are overcooked are called:
- Acarotenoids
- Bchlorophyll
- Cflavones
- Danthocyanin
49In vegetables the red pigments that turn bright red in acid are called:
- Acarotenoids
- Bchlorophyll
- Canthocyanin
- Dflavones
50In vegetables the yellow and orange pigments, carotenoids:
- Abrighten when exposed to acid
- Bdull when exposed to baking soda
- Care not affected by acid or alkaline
- Dnone of the above
51Diakons and potatoes are two examples of what type of vegetable?
- Aflowers and leaves
- Bfruit-vegetables
- Cbulbs
- Droots and tubers
52Broccoli and cauliflower are common examples of:
- Aflowers and leaves
- Bgourds and squash
- Cpods and seeds
- Dstalks and stems
53Apples and pears are examples of what type of fruit?
- Acitrus
- Btropical
- Chard
- Dsoft
54Which of the following are leading or mother sauces?
- Abéchamel, estouffade, hollandaise
- Btomato, hollandaise, mornay
- Cvelouté, hollandaise, creole
- Dbéchamel, velouté, espagnol
55Demi-glace is produced by reducing a mixture of:
- A½ tomato and ½ brown stock
- B½ brown stock and ½ velouté
- C½ estouffade and ½ espagnole
- D¾ estouffade and ¾ espagnole
56To cook a liquid until the quantity decreases through evaporation, done to concentrate flavour and thicken is known as:
- Aa derivative
- Ba reduction
- Ca sauce
- Dboiling
57Which of the following derivative sauces are produced from the mother sauce, Hollandaise:
- ACheddar, Mornay, Nantua
- BAurora, Poulette, Hungarian
- CIvoire, Bercy, Cardinal
- DBernaise, Choron, Foyot
58Garnishes should:
- Abe edible
- Badd colour
- Cadd contrast and texture
- Dall of the above
59Which is not a trait of waxy or new potatoes
- Awhite, yellow, blue or purple flesh
- Bhigh in moisture
- Chigh in sugar
- Dhigh in starch
60The term 'mise en place' means:
- Ato swirl a liquid in a pan to dissolve food particles for a sauce
- Bfoods cooked to order
- Ca uniform mixture of un-mixable liquids
- Dto put in place - the preparation and assembly of necessary ingredients and equipment
61Which of the following is not a seasoning agent:
- Asalt
- Bgarlic
- Ccayenne pepper
- Dlemon juice
62Starchy potatoes are best used as:
- Abaked potatoes
- Bboiling potatoes
- Csalad potatoes
- Dfor soups
63What is matignon?
- A½ onion, bay leaves and cloves
- Bstandard mirepoix with smoked bacon or smoked ham and possibly mushrooms
- Ca 9-oz. cut of beef
- Dthyme, bay leaf, peppercorns and parsley stem
64Spices come from:
- ABark, roots, seeds, buds and berries
- Bleaves, stems and flowers
- Cpeppers, capers, lemons and limes
- Dgrass, fruit, pods, stems and flowers
65A slurry is a mixture of:
- Acold water and cornstarch
- Bhot water and flour
- Ccold water and a starch, used as a thickening agent
- Dhot water and arrowroot
66The ratio of a liaison, the thickening agent that requires tempering is:
- A2 parts egg : 1 part cream
- B3 parts egg : 1 part cream
- C1 part egg : 2 parts heavy cream
- D1 part egg : 3 parts heavy cream
67Parboiled or converted rice has:
- Aless nutrients than regular long grain rice
- Bis steamed to remove impurities
- Cmore nutrients than regular long grain rice
- Drequires washing prior to use
68Select all options for grains that may be cooked in the same manner as rice are: (check all that apply)
- Apotatoes, bulgur, and corn starch
- Boatmeal, barley and bulgur
- Ccracked wheat, barley and couscous
69What are the basic ingredients required to produce fresh pasta?
- Aeggs, oil and wheat
- Bflour, yolks, salt
- Cliquid, flour and flavouring
- Dnone of the above
70How many teaspoons are in a tablespoon?
- Afive
- Bthree
- Cten
- Dfour
71How many tablespoons are in a pound (1 lb) of butter?
- A16
- B32
- C8
- D64
72One pound is equal to:
- A343 g
- B454 g
- C18 oz
- D36 oz
73The standard portion size for breakfast meats is:
- A10 oz
- B6 oz
- C4 oz
- Dnone of the above
74The most common meats served with breakfast are:
- Abacon, liver and sausage
- Bbacon, ham and cheese
- Cbacon, pork and beef
- Dbacon, ham and sausage
75Which methods of cooking eggs requires fresh grade A quality:
- Apoaching and frying
- Bscrambled and boiled
- Comelettes and boiled
- Dshirred and custard
76How many bites in a standard canapé?
- A10
- B4
- C1
- D2
77What is the standard ratio for stock:
- A50% onion, 25% celery, 25% carrot
- B100% water, 50% bones, 10% mirepoix
- C100% bones, 100% water, 10% mirepoix
- Dnone of the above
78Which flour is used to produce dried pastas?
- AAll purpose
- BCake
- CBread
- DSemolina
79What is the temperature danger zone for food?
- A10-100°F
- B40-140°F
- C60-160°F
- D38-190°F
80Beef consommé is classified as this type of soup:
- ACream
- BClear
- CSpecialty
- DThick
81The ratio for a basic vinaigrette is:
- A1 part oil : 1 part vinegar
- B2 part oil : 1 part vinegar
- C3 part oil : 1 part vinegar
- D1 part oil : 2 part vinegar
82What is the temperature for cooked sugar at the caramel stage?
- A236°F (110°C)
- B246°F (119°C)
- C300°F (149°C)
- D338°F (170°C)
83Which plant cannot be used in the production of flour?
- ABasil
- BBulgur
- CWheat
- DRice
84In order to be classified as whipping cream the butter fat content must be:
- Ahigher than 18%
- Bbetween 10-12%
- Cbetween 32-40%
- Dhigher than 35%
85Evaporated milk may be kept in dry stores because it has (check all that apply)
- A100% of the water content removed
- Bbeen sterilized and canned
- C60% of the water content removed
86Fortified non-fat milk is:
- Amainly used for dietary purposes
- Bhas a fat content of less than 0.5%
- Chas substances added to increase nutritional value
- Dall of the above
87Buttermilk is:
- Athe liquid portion of coagulated milk
- Bmilk with a fat content between 0.9-1.1%
- Cskimmed milk that has been soured by bacteria
- Dmilk with a fat content of 3.25%, 8.5% milk solids and 88% water
88Whey solids can be used to: (check all that apply)
- Areplace milk solids in baked goods
- Badded to dry mixes and beverages as a nutrient and flavour
- Creconstituted to produce milk
89A convenience product that can replace stock in the production of soup is known as:
- Achicken or beef base
- Bwater
- Cfruit juice
- Dpowdered chicken or beef
90Which sugar product is made from sugar cane, plants, grains or bees?
- Aliquid sweetener
- Bmolasses
- Choney
- Dbrown sugar
91Select all fats from the list below:
- AVegetable oil
- BButter
- CBulgur
- DShortening
92Which of the following are categories of custards?
- AStirred and baked
- BShirred and baked
- CCooked and baked
- DStove top and bain marie
93What is the protein content of bread flour?
- A7%
- B9%
- C11%
- D12-15%
94Which of the following are monounsaturated oils?
- AButter and shortening
- BVegetable oil and margarine
- COlive oil and vegetable oil
- DLard and beef suet
95The two types of baking powder are:
- ASingle and looking
- BDouble and happy
- CSingle acting and double acting
- DNone of the above
96In respect to gelatin, the word 'bloom' means:
- Awhite mould present on the outside of the box
- Bto soften with cold water
- Cto soften in hot water
- Dto ensure all particles have melted
97The two forms of chemical leavening are:
- ABaking soda and baking powder
- BCreaming method and foaming method
- CCompressed yeast and active dry yeast
- DLamination and mechanical
98A standard large egg weighs:
- A54 g
- B222 g
- C78 g
- D30 g
99An American sauce traditionally made with tomatoes, onions, mustard, garlic, brown sugar and vinegar:
- Acoulis
- Bcompote
- Cchutney
- Dbarbecue
100This product comes from the starchy seed of a semiaquatic grass:
- Apotato
- Brice
- Cbeans
- Dflour
101Brown rice has:
- Athe bran intact and husk removed
- Bthe bran removed
- Ca mushy texture
- Dthe bran and husk removed
102Which of the following fruits are all types of stone fruit?
- AApple, figs and peaches
- BCherries, peaches and plums
- CBananas, grapes and watermelon
- DOranges, lemons and limes
103Which of the following fruits oxidize once peeled?
- AWatermelon, honeydew and pineapple
- BOranges, lemons and limes
- CApples, pears and bananas
- DKiwi, rhubarb and mangoes
104What is the shelf life of soft fruit?
- A2-3 days
- B2-3 weeks
- C2-3 years
- D23 years
105Monterey Jack, Cheddar and Havarti are classified as:
- Ahard cheese
- Bsoft cheese
- Cblue cheese
- Dfirm cheese
106The recommended cooking time for beef stock is:
- A6-8 minutes
- B6-8 hours
- C6-8 days
- D6-8 years
107Which of the following cannot be used as a thickening agent?
- ARoux
- BButter
- CCream
- DMilk
108Uniform cuts are used to: (check all that apply)
- AEnsure even cooking
- BIncrease holding time
- CEnhance presentation
109A semi-liquid coating is known as a:
- Abatter
- Brunner
- Cpanner
- Dtempura
110Water, mirepoix, flavouring and acid form a poaching liquid known as:
- ARemouillage
- BVegetable
- CCourt bouillon
- DReduction
111A clear, unthickened liquid flavoured by soluble substances extracted from bones and mirepoix is a:
- Aremouillage
- Bstock
- Cbroth
- Dcourt bouillon
112Heavy cream, crayfish butter and paprika added to Béchamel finished with diced crayfish produces the following derivative sauce:
- AMornay
- BNantua
- CCheddar
- DPoulette
113Which of the following are derivatives of the leading sauce, Béchamel:
- ANantua, Soubise, Aurora, Poulette
- BMornay, Nantua, Cheddar, Soubise
- CNormandy, Bercy, Cheddar, Poulette
- DMushroom, Bercy, Mornay, Cream
114A confection that does not contain any chocolate liquor:
- Adark chocolate
- Bsemi-sweet chocolate
- Cwhite chocolate
- Dnone of the above
115The average shelf life for chocolate that is properly stored at a cool, consistent temperature away from strong odours and moisture is:
- A3 months
- B6 months
- C1 year
- D2 years
116Bloom on chocolate:
- Ais the migration of cocoa butter
- Bdoes affect the flavour and function
- Cis dangerous to eat
117The non-alcoholic paste called chocolate liquor contains approximately:
- A29% cocoa butter
- B53% cocoa butter
- C89% cocoa butter
- D105% cocoa butter
118Flavouring oils mixed into water with the aid of an emulsifier are known as:
- Aextracts
- Bimitation flavours
- Cnatural flavours
- Demulsions
119The oil in lemon containing the most flavour can be found in:
- Athe pitts/pips
- Bthe flesh
- Cthe juice
- Dthe zest
120The purpose of blanching and par cooking is:
- Ato save time
- Bincrease holding qualities
- Cremove undesirable flavours
- Dall of the above
121This non-derivative sauce can be made from puréed vegetables or fruit and served hot or cold:
- Aaioli
- Btartar sauce
- Ccompote
- Dcoulis
122The dry powder that remains after cocoa butter has been removed from the chocolate liquor is:
- Ahot chocolate
- Bcocoa powder
- Cmilk chocolate
- Dbittersweet chocolate
123A marinade must include:
- Aoil, acid and flavourings
- Bstock, vegetables and garlic
- Csalt, sugar and water
- Dfat, wine and flour
124In which order would these ingredients be set up at paner station
- Aegg wash, flour, breadcrumb
- Bflour, breadcrumb, egg wash
- Cflour, egg wash, breadcrumb
- Dbreadcrumb, egg wash, flour
125This type of salt is mined from underground deposits and comes in edible and non-edible forms:
- ARock
- BSea
- CRed
- DPink
126Salt is the most basic seasoning. It is used:
- Ato preserve foods
- Bto enhance flavours
- Cto inhibit the growth of yeast
- Dall of the above
127To cook pasta or vegetables until it gives slight resistance when one bites into it:
- Aau bleu
- Bà la carte
- Cal dente
- Dau sec
128To pound or coarsely chop food:
- Aémincé
- Bbrunoise
- Cgarnish
- Dconcasser
129Which of the following is not a wild mushroom?
- APorcini
- BMorel
- CTruffles
- DCrimini
130Mushrooms are found in what category of vegetables:
- AFungi
- BPods and seeds
- CLeaves and stems
- DRoots and tubers
131What are the three groups of shapes of pasta?
- ARibbons, bows and blankets
- BTubes, ribbons and shapes
- CDiamonds, hearts and spades
- DPaysanne, triangles and moons
132Bok choy, broccoli and brussel sprouts are examples of:
- Acabbages
- Bfruit-vegetables
- Croots and tubers
- Dfungi
133When making consommé, the combination of cold ground meat, egg whites and ground flavourings is known as:
- Aa mess
- Bclearmeat
- Cclear gel
- Da thickening agent
134The only type of salt used to season consommé because it stays clear when dissolved:
- Atable
- Bculinary
- Ckosher
- Drock
135The triple sink method for washing dishes should be set up in the following order:
- Asanitizer, soap, clean water
- Brinse water, sanitizer, soapy water
- Csoapy water, sanitizer, clean water
- Dsoapy water, clean water, sanitizer
136Water icing is a mixture of:
- Abutter and icing sugar
- Bconfectioners sugar and liquid
- Cgranulated sugar and butter
- Dsanding sugar and water
137What does the term docking mean in relation to pastry?
- Ato partially bake before using
- Bto make holes to allow steam to escape
- Cto cut a design
- Dto allow pastry to rest before baking
138What are the best type of bones to use in the production of quality fish stock?
- Asalmon
- Bfatty
- Clean
- Dhalibut
139Stock should be prepared in a:
- Alarge pot
- Btilt pan
- Cheavy bottom pot
- Dheavy bottom pot with a spigot
140What effect does fat have on fermentation?
- Atenderizes and moistens
- Bslows down the fermentation process
- Cincreases volume
- Dall of the above
141This hydrogenated oil is solid, white, tasteless, odourless and used for pâte brisée:
- Abutter
- Bshortening
- Clard
- Dsuet
142Broth based soups should be served at:
- A-120°F
- B190°F
- C210°F
- D4°F
143The first step in preparing a puréed soup is to:
- Aboil the stock
- Bsweat the mirepoix
- Csoak the beans
- Dcrush the garlic
144To increase the shelf life of cream soups, add the cream:
- Abefore cooling
- Bbefore reheating
- Cbefore service
145Eggs may be purchased:
- Afresh, frozen or dried
- Bwhole, yolks or whites
- Cwhole with extra yolks
- Dall of the above
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- Practice Test for Food and Bake Theory
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- cuyler.hollands
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- English
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