CU101 Final Practice

T/F: "New potatoes" is the name given to any small boiling potato.

F

T/F: Fresh pasta, if it has not been allowed to dry, takes about 5 minutes to cook after the water has returned to a boil.

F

T/F: Glutinous rice is a sticky rice used to make sushi.

F

T/F: Potato purée to be used for making duchesse potatoes should be quite moist.

F

T/F: Potatoes to be combined with cream sauce should be drained well after boiling and rinsed in cold water to remove excess starch.

F

T/F: Small fish fillets should be baked at a low temperature, about 225ºF or 107ºC, in order to prevent them from drying out.

F

T/F: Stainless steel and aluminum containers are best for marinating.

F

T/F: To shallow-poach an item, you need to use enough liquid to cover the item by about ½-1 inch (12-25 mm) above the food.

F

T/F: After roasting, turkey should be allowed to stand for at least 15 minutes before carving.

T

T/F: Corn is treated with lye to make grits.

T

T/F: Potato croquettes are duchesse potatoes that have been shaped, breaded, and fried.

T

T/F: Starchy potatoes contain less sugar than waxy potatoes.

T

T/F: The goal of pre-preparation is to do as much work in advance as possible without loss of quality.

T

T/F: The main advantage of using mirepoix when roasting meats is to add flavor to the gravy.

T

T/F: The main ingredients for fresh pasta dough to make fettuccine are flour and eggs.

T

Beef pot roast is cooked by a. braising. b. simmering. c. roasting. d. none of these.

a

Couscous is made from _________________. a. semolina b. rice flour c. buckwheat flour d. egg noodle dough

a

French fries are often blanched in fat before they are deep fried because the blanching __________. a. decreases their final cooking time b. gives them an attractive appearance c. seals in their natural flavor and nutrients d. allows them to hold their shape better during deep-frying

a

Match each cooking method to the correct definition: braise a. To cook covered in a small amount of liquid, usually after preliminary browning b. To cook on an open grid over a heat source c. To cook in water or other liquid that is bubbling gently, about 185°-205°F d. To cook in water or other liquid that is bubbling rapidly

a

Match each cooking method to the correct definition: sauté a. To cook quickly in a small amount of fat b. To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire c. To cook with radiant heat from above d. To cook submerged in hot fat

a

Match the standard cut to the correct dimensions: medium dice a. 1/2 x 1/2 x 1/2 inch b. 1/16 x 1/16 x 1/16 inch c. 1/8 x 1/8 x 1/8 inch d. 1/4 x 1/4 x 2-2 1/2 inches

a

Match the standard cut to the correct dimensions: paysanne a. 1/2 × 1/2 × 1/8 inch b. 1/8 × 1/8 × 1-2 inches c. 1/4 × 1/4 × 1/4 inch d. 1/16 × 1/16 × 1-2 inches

a

Pasta cooked al dente __________. a. is firm to the bite b. should be visibly dented c. is slightly soft and mushy d. must be held in its cooking water for a least 20 minutes before serving

a

Potatoes should not be wrapped in foil when they are baked because they __________. a. steam rather than bake b. take much longer to cook c. lose most of their nutrients d. turn an unappealing gray color

a

Stirring a sauce while it is cooking prevents burning on the bottom of the saucepan. This is an example of __________ convection. a. mechanical b. conductive c. thermal d. natural

a

The __________ is the cook's most important and versatile cutting tool. a. chef's knife b. paring knife c. butcher knife d. food processor

a

The potato is classified as a tuber, which means that it is an underground ___________. a. stem b. root c. seed d. endosperm

a

The potato preparation shown in the picture is called __________________. a. Gaufrette Potatoes b. Pont-Neuf Potatoe c. Potatoes Croquette d. Allumette Potatoes

a

Tying herbs and spices into a sachet is a useful technique because ___________________. a. the sachet can be removed when the desired flavors and aromas have been extracted b. the sachet can be removed and used over again c. the sachet can be stored more easily d. the sachet helps maintain portion control

a

What kind of potato is most often used for duchesse potatoes? a. All-purpose b. Waxy or new c. Russets or Idaho d. None of these

a

What procedure is shown in the picture? a. Chopping mirepoix b. Cutting parisienne c. Cutting paysanne d. Dicing

a

What procedure is shown in the picture? a. Cutting parisienne b. Chopping mirepoix c. Tournéing d. Dicing

a

What procedure is shown in the picture? a. Zesting b. Cutting chiffonade c. Cutting parisienne d. Cutting suprêmes

a

What procedure is shown in the pictures? a. Cutting chiffonade b. Cutting paysanne c. Cutting parisienne d. Cutting suprêmes

a

Which of the following combinations of pasta type—shape is incorrect? a. orzo—star b. farfalle—bow tie c. conchiglie—shell d. fusilli—corkscrew

a

Which of the following combinations of roasting techniques is correct? a. searing—small chickens and chicken parts b. high-temperature roasting—turkeys and capons c. low-temperature roasting—squab and game birds d. all of these

a

Which of the following statements is true about roasting in convection ovens. a. Convection ovens are very effective for browning roasts. b. A convection oven should be set about 50°F (25°C) higher than a conventional oven. c. Conventional ovens are more efficient than convection ovens for high-temperature roasting. d. Most chefs believe that roasts cooked in convection ovens shrink less than those cooked in conventional ovens.

a

Which of the following takes the longest time to cook? a. brown rice b. basmati rice c. parboiled rice d. regular milled white rice

a

Which of the following words or phrases is CLOSEST to the meaning of mise en place? a. Pre-preparation b. A well-planned menu c. The wisdom of the chef d. The customer is always right

a

A roast turkey may be removed from the oven when its internal temperature is a. 145ºF (63ºC). b. 165ºF (74ºC). c. 180ºF (82ºC). d. none of these

b

Match each cooking method to the correct definition: grill a. To cook covered in a small amount of liquid, usually after preliminary browning b. To cook on an open grid over a heat source c. To cook in water or other liquid that is bubbling gently, about 185°-205°F d. To cook in water or other liquid that is bubbling rapidly

b

Match each cooking method to the correct definition: roast a. To cook quickly in a small amount of fat b. To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire c. To cook with radiant heat from above d. To cook submerged in hot fat

b

Match the standard cut to the correct dimensions: fine brunoise a. 1/2 x 1/2 x 1/2 inch b. 1/16 x 1/16 x 1/16 inch c. 1/8 x 1/8 x 1/8 inch d. 1/4 x 1/4 x 2-2 1/2 inches

b

Match the standard cut to the correct dimensions: julienne a. 1/2 × 1/2 × 1/8 inch b. 1/8 × 1/8 × 1-2 inches c. 1/4 × 1/4 × 1/4 inch d. 1/16 × 1/16 × 1-2 inches

b

The potato preparation shown in the picture is called _______________. a. Anna Potatoes b. Duchesse Potatoes c. Dauphinoise Potatoes d. Pommes Natures

b

The temperature of the fat for blanching French fries (the first cooking stage) should be a. 300ºF (150ºC). b. 325ºF (160ºC). c. 350ºF (175ºC). d. 375ºF (190ºC).

b

What classical French term is used to describe a dish that contains potatoes? a. Printanier b. Parmentier c. Primeurs d. Potelle

b

When you are shallow-poaching fish, you use the cuisson to _______________. a. hold the fish flat while it is being cooked b. make a sauce c. fillet the fish before cooking d. none of these. Cuisson is not used in this procedure

b

Which of the following cuts is in the shape of a cube? a. Julienne b. Brunoise c. Bâtonnet d. French fry

b

Which of the following is most likely to be a problem when roasting poultry? a. making sure that the breast is not undercooked b. cooking the legs to doneness without overcooking the breast c. overcooking the dark meat and undercooking the white meat d. finding a cooking method that will tenderize free-range poultry

b

Which of the following is true about roasting? a. It is a moist-heat method. b. It is essentially the same as baking. c. During roasting, meat is covered so that steam cannot escape. d. all of these

b

Which of the following methods refers to cooking a product for a VERY BRIEF period of time? a. Steaming b. Blanching c. Simmering d. Deep-frying

b

__________ potatoes can be white, yellow, blue, or purple. a. All-purpose b. Waxy c. Russets or Idaho d. none of these

b

As part of your mise en place, you must __________ before you begin to actually prepare a recipe. a. prepare your equipment b. assemble your tools and ingredients wash, trim, cut, prepare, and measure your ingredients c. all of these

c

Cutting food into uniform shapes and sizes is important because it __________. a. ensures even cooking b. enhances the appearance of the product c. both ensures even cooking and enhances the appearance of the product d. none of these

c

French fries made from fresh, raw potatoes are seasoned by a. sprinkling the potatoes with salt before frying. b. soaking the cut potatoes in salt water before frying. c. sprinkling the potatoes with salt after frying. d. soaking the cut potatoes in salt water before frying and sprinkling the potatoes with salt after frying.

c

If a meat thermometer shows the internal temperature of a beef roast to be 140º F (60ºC), the meat is cooked a. well done. b. medium well done. c. medium. d. rare.

c

If you ordered pozole in a Mexican restaurant, you would receive __________. a. grits b. polenta c. hominy d. green wheat

c

Match each cooking method to the correct definition: broil a. To cook quickly in a small amount of fat b. To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire c. To cook with radiant heat from above d. To cook submerged in hot fat

c

Match each cooking method to the correct definition: simmer a. To cook covered in a small amount of liquid, usually after preliminary browning b. To cook on an open grid over a heat source c. To cook in water or other liquid that is bubbling gently, about 185°-205°F d. To cook in water or other liquid that is bubbling rapidly

c

Match the standard cut to the correct dimensions: brunoise a. 1/2 x 1/2 x 1/2 inch b. 1/16 x 1/16 x 1/16 inch c. 1/8 x 1/8 x 1/8 inch d. 1/4 x 1/4 x 2-2 1/2 inches

c

Match the standard cut to the correct dimensions: small dice a. 1/2 × 1/2 × 1/8 inch b. 1/8 × 1/8 × 1-2 inches c. 1/4 × 1/4 × 1/4 inch d. 1/16 × 1/16 × 1-2 inches

c

Spaghetti should be cooked by a. adding it little by little to a large quantity of boiling, salted water and simmering gently until done. b. adding it all at once to enough boiling, salted water to cover and boiling until done. c. adding it all at once to a large quantity of boiling, salted water and boiling until done. d. adding it to cold water, bring to a boil, and simmering until done.

c

The potato is a _________ . a. starch b. vegetable c. both starch and vegetable d. neither starch nor vegetable

c

There are several guidelines for defrosting products safely. Which of the following is NOT one of them? a. Defrost in a tempering box or refrigerator. b. Do not refreeze products that have thawed. c. Defrost in warm water or at room temperature. d. Defrost under cold running water in the original wrapper.

c

To poach large fish in court bouillon, start them in a. simmering liquid. b. boiling liquid. c. cold liquid.

c

What procedure is shown in the picture? a. Cutting parisienne b. Dicing c. Tournéing d. Chopping mirepoix

c

When making a rice pilaf, it is not necessary to __________ the rice. a. sauté b. measure c. wash d. add seasonings to

c

When you are sharpening a knife correctly, you are careful to __________. a. begin with a few strokes on the steel b. hold the blade at a constant 45 degree angle on the stone c. use light, even strokes, with the same number of strokes on each side of the knife

c

Which of the following combinations is correct? a. glutinous rice—Italy b. arborio rice—India c. jasmine rice—Southeast Asia d. basmati rice—China and Japan

c

Which of the following is not an ingredient in duchesse potatoes? a. butter b. nutmeg c. milk d. egg yolks

c

Which of the following pastas would you stuff with meat or cheese? a. ziti b. linguine c. manicotti d. vermicelli

c

Which of the following statements about potatoes is false? a. They are one of the most popular vegetables. b. Potatoes function as both a vegetable and a starch. c. Potatoes may be cooked in only a limited number of ways. d. Potatoes appear in all three meals more than any other food.

c

Basic proportions for boiling long grain white rice are a. 2 quarts water to 1 pound rice (or 2 liters of water to 500 g rice). b. none of these c. 1 pint water to 1 pound rice (or 500 g water to 500 g rice). d. 2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice).

d

If a fish is cooked en papillote, it is __________. a. cooked by steaming b. enclosed in a piece of parchment c. cooked together with flavoring ingredients and sauce d. all of these

d

Match each cooking method to the correct definition: boil a. To cook covered in a small amount of liquid, usually after preliminary browning b. To cook on an open grid over a heat source c. To cook in water or other liquid that is bubbling gently, about 185°-205°F d. To cook in water or other liquid that is bubbling rapidly

d

Match each cooking method to the correct definition: deep-fry a. To cook quickly in a small amount of fat b. To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire c. To cook with radiant heat from above d. To cook submerged in hot fat

d

Match the standard cut to the correct dimensions: bâtonnet a. 1/2 x 1/2 x 1/2 inch b. 1/16 x 1/16 x 1/16 inch c. 1/8 x 1/8 x 1/8 inch d. 1/4 x 1/4 x 2-2 1/2 inches

d

Match the standard cut to the correct dimensions: fine julienne a. 1/2 × 1/2 × 1/8 inch b. 1/8 × 1/8 × 1-2 inches c. 1/4 × 1/4 × 1/4 inch d. 1/16 × 1/16 × 1-2 inches

d

Pan-fried products may be dredged in flour to __________. a. prevent sticking b. give them an even brown coloring c. improve their overall nutritional value d. prevent sticking and give them an even brown coloring

d

Semolina is a. an Italian rice dish b. a type of egg noodle c. a baked pasta dish d. a high-protein flour

d

Semolina is found in __________. a. risotto b. dumplings c. glutinous rice d. high-quality pasta

d

The general term for dried legumes in Indian cuisine is ___________. a. adzuki b. miso c. mung beans d. dal

d

What procedure is shown in the picture? a. Chopping mirepoix b. Cutting parisienne c. Cutting paysanne d. Dicing

d

Which of the following combinations is correct? a. short- and medium-grain rice—fluffy when cooked b. long-grain rice—sticky when cooked c. all of these d. enriched rice—coated with vitamins

d

Which of the following is not one of the steps for preparing instant couscous? a. Measure equal parts by volume of couscous and water. b. Add the couscous all at once to the boiling water. c. After uncovering, stir to break up lumps. d. Before serving, sauté quickly in butter to reheat.

d

Which of the following pieces of equipment is used to prepare duchesse potatoes? a. colander b. pastry bag c. food mill or ricer d. all of these

d

Which of the following statements about chicken poêlé is correct? a. The chicken is basted generously with butter. b. The chicken is cooked with a matignon. c. The chicken is baked in a covered casserole. d. all of these

d

Which one of the following types of rice does not hold well after cooking and whose grains quickly lose their shape and become mushy? a. regular milled white b. brown c. parboiled d. instant

d

With the exception of potatoes, most items to be deep fried are first __________. a. Blanched b. Julienned c. Marinated d. Breaded or battered

d

For this dish would you use starchy or waxy potatoes: baked potatoes

starchy

For this dish would you use starchy or waxy potatoes: croquettes

starchy

For this dish would you use starchy or waxy potatoes: duchesse

starchy

For this dish would you use starchy or waxy potatoes: french fries

starchy

For this dish would you use starchy or waxy potatoes: potato chips

starchy

For this dish would you use starchy or waxy potatoes: american fries

waxy

For this dish would you use starchy or waxy potatoes: au gratin

waxy

For this dish would you use starchy or waxy potatoes: garnish for beef stew

waxy

For this dish would you use starchy or waxy potatoes: potato salad

waxy

For this dish would you use starchy or waxy potatoes: rissolé

waxy