Culinary Final Study Guide
Which of the following are usually soaked in water before being cooked? Select one: a. Both split peas and lentils b. Split peas c. Pinto beans d. Lentils
c. Pinto beans
Why is roasting meat fat side up preferred by the majority of chefs? Select one: a. all of the above b. This is a healthier method because more of the fat is cooked out of the roast. c. Roasting fat side up provides continuous basting as the fat runs down the sides. d. The fat side of a roast is more attractive than the lean side.
c. Roasting fat side up provides continuous basting as the fat runs down the sides.
What is the federal grade of chicken most often used in food service? Select one: a. USDA Grade 1 b. USDA Grade AA c. USDA Grade A d. USDA Grade Choice
c. USDA Grade A
Recommended simmering time for fish stock is: Select one: a. 15-20 minutes. b. 1-2 hours. c. 2-3 hours. d. 30-45 minutes.
d. 30-45 minutes.
To make a white roux with 8 oz. of clarified butter, you will need: Select one: a. 4 oz. flour. b. 2 cups cornstarch. c. 1 cup flour. d. 8 oz. flour.
d. 8 oz. flour.
Which of the following statements is false about pan-frying meat, poultry, and fish? Select one: a. A moderate amount of fat is needed for pan-frying. b. The side that is to face up on the plate should be browned first. c. Breading or flouring should be used so that the product will achieve even browning and crispness. d. After browning on all sides on moderate heat, the temperature should be raised to high to ensure doneness.
d. After browning on all sides on moderate heat, the temperature should be raised to high to ensure doneness.
Which of the following is true about clams? Select one: a. The smallest and most tender clams are known as chowders. b. Clams become soft and mushy when they are overcooked. c. The method for opening clams is the same as the method for opening oysters. d. Clams can be purchased live in the shell, shucked (either fresh or frozen), and canned (either whole or chopped).
d. Clams can be purchased live in the shell, shucked (either fresh or frozen), and canned (either whole or chopped).
__________ gives body to a stock. Select one: a. Wine b. A bouquet garni or sachet c. Mirepoix d. Gelatin
d. Gelatin
Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté sauce. Select one: True False
True
The best way to include rice in a clear soup is to cook the rice separately and add it to the soup before service. Select one: True False
True
What is the most important factor that determines the tenderness of a class of poultry? Select one: a. maturity b. basting c. male or female d. size
a. maturity
Minestrone, gazpacho, and borscht are examples of __________ soups. Select one: a. national b. vegetarian c. clear d. low fat
a. national
Recommended simmering time for beef and veal stock is: Select one: a. 3-4 hours. b. 6-8 hours. c. 1-3 hours. d. 10-12 hours.
b. 6-8 hours.
The correct proportion of basic ingredients in a stock is _____% bones, _____% mirepoix, and _____% water. Select one: a. 100, 10, 80 b. 80, 10, 100 c. 10, 80, 100 d. 80, 100, 10
b. 80, 10, 100
Which of the following statements is false? Select one: a. A good roux should be stiff, not runny or pourable. b. A roux is a cooked mixture of two parts fat and one part flour. c. A roux will change color — from white, to blond, and finally to dark — the longer it is cooked. d. The finest roux-based sauces use clarified butter as their fat ingredient.
b. A roux is a cooked mixture of two parts fat and one part flour.
A thickening agent made of the same ingredients as roux but made without cooking is: Select one: a. whitewash. b. beurre manié. c. slurry. d. liaison.
b. beurre manié.
Which of the following is not one of the four ingredients in Maître d'Hôtel Butter? Select one: a. chopped parsley b. black pepper c. butter d. lemon juice
b. black pepper
A soft-shell crab is actually a molting __________ crab that has been harvested before its new shell has hardened. Select one: a. dungeness b. blue c. king d. stone
b. blue
The best cut of beef for clarifying consommé is ____________. Select one: a. top round b. shank c. oxtails d. bottom round
b. shank
A menu item called boiled beef should be cooked by Select one: a. blanching. b. simmering. c. boiling. d. braising.
b. simmering.
Chicken stock should be simmered for about: Select one: a. 30-60 minutes. b. none of these. c. 1-2 hours. d. 6-8 hours. e. 3-4 hours.
e. 3-4 hours.
Which of the following is not a member of the cabbage family? Select one: a. leeks b. broccoli c. cauliflower d. Brussels sprouts
a. leeks
To make a gallon of white stock, you need: Select one: a. 5-6 qt water, 5-6 lb bones, 1 lb mirepoix. b. 1 gal of water, 2-3 lb bones, 1 lb mirepoix. c. 5-6 qt water, 2-3 lb bones, 1 lb mirepoix. d. 1 gal of water, 4 lb bones, 2 lb mirepoix.
a. 5-6 qt water, 5-6 lb bones, 1 lb mirepoix.
The ratio of egg to butter in hollandaise is approximately: Select one: a. 6 egg yolks per pound (450 g) of clarified butter. b. none of these. c. 2 egg yolks per pound (450 g) of clarified butter. d. 9 egg yolks per pound (450 g) of clarified butter.
a. 6 egg yolks per pound (450 g) of clarified butter.
Which of the following statements is true about reduction? Select one: a. A reduced stock has more body than a nonreduced stock b. A stock is reduced to decrease the amount of gelatin it contains. c. Reduction takes place during the venting process. d. Reduction takes place when the flavor of an overly strong stock is reduced by the addition of water or wine.
a. A reduced stock has more body than a nonreduced stock
What kind of potato is most often used for duchesse potatoes? Select one: a. All-purpose b. Russets or Idaho c. None of these d. Waxy or new
a. All-purpose
Which of the following statements is true about fiber in vegetables? Select one: a. Fiber consists in part of cellulose and pectins. b. Fiber is softened by the presence of acids and sugars. c. Fiber is made firmer by heat and alkalis. d. The amount of fiber is about the same in all vegetables.
a. Fiber consists in part of cellulose and pectins.
Pasta cooked al dente __________. Select one: a. is firm to the bite b. must be held in its cooking water for a least 20 minutes before serving c. should be visibly dented d. is slightly soft and mushy
a. is firm to the bite
Which of the following is not true about fish storage? Select one: a. Frozen fat fish can be stored up to six months. b. Frozen fish should be tightly wrapped to prevent freezer burn. c. Fresh fish should be stored on crushed ice. d. Frozen fish should be stored at 0°F (-18°C) or colder.
a. Frozen fat fish can be stored up to six months.
Which of the following is true about processed vegetables? Select one: a. Frozen or canned vegetables should be treated as if they are partially or fully cooked vegetables. b. It is now agreed that frozen vegetables are equal to the best-quality fresh vegetables. c. Frozen vegetables are usually a bit more crisp than fresh ones. d. Peas are the most universally unacceptable frozen vegetable due to the damage that often results to them during the freezing process.
a. Frozen or canned vegetables should be treated as if they are partially or fully cooked vegetables.
__________ is the major flaw in fish preparation. Select one: a. Overcooking b. Producing translucent flesh c. Flaking d. Undercooking
a. Overcooking
What classical French term is used to describe a dish that contains potatoes? Select one: a. Parmentier b. Printanier c. Potelle d. Primeurs
a. Parmentier
Which of the following is true in regard to broiling and grilling? Select one: a. The best broiled and grilled meats are cooked to the rare or medium-done stage. b. Both are moist-heat methods. c. Broiling and grilling are recommended for lower-quality, less tender, and leaner meats. d. They use relatively low heat and cook meats slowly.
a. The best broiled and grilled meats are cooked to the rare or medium-done stage.
__________ potatoes can be white, yellow, blue, or purple. Select one: a. Waxy b. none of these c. Russets or Idaho d. All-purpose
a. Waxy
Fond lié is __________. Select one: a. a brown stock thickened lightly with cornstarch b. the same as demi-glace c. considered a small sauce d. the foundation for tomato coulis
a. a brown stock thickened lightly with cornstarch
Which of the following is not a bivalve? Select one: a. abalone b. cockles c. oysters d. clams
a. abalone
A stew __________. Select one: a. all of these b. contains small pieces of meat c. is served in a sauce or gravy made of its cooking liquid d. is either braised or simmered
a. all of these
The sauce produced by braising meat can be thickened by __________. Select one: a. all of these b. reducing it c. adding a prepared sauce, such as demi-glace or velouté d. thickening it with roux, beurre manié, or another thickening agent
a. all of these
When a small bird is done, __________. Select one: a. all of these b. juices will be clear rather than cloudy and red or pink c. its legs will move freely in their sockets and its flesh will begin to pull away from the bones d. it will be firm to the touch
a. all of these
Which of the following can cause vitamins in vegetables to be lost or destroyed? Select one: a. all of these b. air c. baking soda d. high temperature
a. all of these
In which of the following ways has stock production been simplified since the days of Escoffier? Select one: a. all of these. b. The number and variety of ingredients in stocks have been simplified. c. Chefs no longer bother to tie their vegetables for a stock into a bundle. d. Stocks are cooked for a shorter time.
a. all of these.
A __________ is a type of rich cream soup made from shellfish. Select one: a. bisque b. purée soup c. bouillon d. potage
a. bisque
Which set of words completes the following sentence correctly? __________ fish is especially well suited to __________. Select one: a. both of these b. Lean, poaching c. Fat , broiling and baking d. none of these
a. both of these
Meat cuts are based on __________. Select one: a. both the muscle and bone structure of the meat and uses and appropriate cooking methods of various parts of the animal b. the muscle and bone structure of the meat c. neither the muscle and bone structure of the meat nor uses and appropriate cooking methods of various parts of the animal d. uses and appropriate cooking methods of various parts of the animal
a. both the muscle and bone structure of the meat and uses and appropriate cooking methods of various parts of the animal
If a stock is flavored with meat instead of bones, it is known as a __________. Select one: a. broth b. sauce c. soup d. mirepoix
a. broth
Which of the following soups is most like a stew? Select one: a. chowder b. potage c. bisque d. consommé
a. chowder
A raft is part of the production of which of the following soups? Select one: a. consommé b. chowder c. cream soups d. bisque
a. consommé
Which of the following is most likely to be a problem when roasting poultry? Select one: a. cooking the legs to doneness without overcooking the breast b. finding a cooking method that will tenderize free-range poultry c. overcooking the dark meat and undercooking the white meat d. making sure that the breast is not undercooked
a. cooking the legs to doneness without overcooking the breast
French fries are often blanched in fat before they are deep fried because the blanching __________. Select one: a. decreases their final cooking time b. seals in their natural flavor and nutrients c. gives them an attractive appearance d. allows them to hold their shape better during deep-frying
a. decreases their final cooking time
To reduce a red wine reduction au sec means to reduce it until it is __________. Select one: a. dry or nearly dry b. only half its former volume c. clearly more flavorful than before it was reduced d. only three-fourths of its former volume
a. dry or nearly dry
A chicken that is allowed to move freely outdoors while being raised is called __________. Select one: a. free-range b. organic c. cage-free d. mature
a. free-range
Fresh, unprocessed potatoes should be stored Select one: a. in a cool, dry, dark place. b. in the refrigerator. c. in a cool, moist place. d. in a warm, dry, dark place.
a. in a cool, dry, dark place.
Which of the following statements is true about hollandaise sauce? Select one: a. none of these b. The classic version of hollandaise is flavored only with lemon juice. c. The egg in hollandaise thickens by coagulation. d. An advantage of hollandaise is its high holding temperature that discourages the growth of bacteria and allows it to be kept as serving temperature for several hours.
a. none of these
Puréed soups are __________. Select one: a. often made with high-starch vegetables b. smoother and more refined than cream soups c. relatively difficult to prepare d. all of these
a. often made with high-starch vegetables
A chicken with the word ______________ on the label means that it was raised without certain chemical growth enhancers and antibiotics. Select one: a. organic b. none of these c. cage-free d. free-range
a. organic
A standard mirepoix contains all of the following vegetables except __________. Select one: a. potatoes b. onions c. celery d. carrots
a. potatoes
If you cooked ______________ cabbage in water containing ___________, the cabbage would turn blue. Select one: a. red, baking soda b. green, baking soda c. green, vinegar d. red, vinegar
a. red, baking soda
Which of the following combinations is correct? Select one: a. squid and octopus → cephalopod b. abalone and conch → bivalve c. all of these d. clam and oyster → univalve
a. squid and octopus → cephalopod
When making a vegetable soup, it is important to remember to __________. Select one: a. start with a clear, flavorful broth b. all of these c. cook rice or pasta directly in the soup d. use as many vegetables as possible
a. start with a clear, flavorful broth
Which of the following methods produces results that are closest to boiling? Select one: a. steaming b. sautéing c. braising d. baking
a. steaming
What is the main reason for searing a roast at a high temperature before finishing it at a lower temperature? Select one: a. to speed the cooking time b. to draw moisture from the interior c. to preserve juices d. to create a well-browned surface
a. to speed the cooking time
Bulgur is a type of __________. Select one: a. wheat b. pasta c. rice d. barley
a. wheat
A federal inspection stamp on a cut of meat indicates that the cut was found to be Select one: a. wholesome and fit to eat. b. a good proportion of lean to fat. c. all of these. d. tender and of good quality. e. properly aged.
a. wholesome and fit to eat.
Stock will keep for __________ if properly refrigerated. Select one: a. indefinitely b. 2 to 3 days c. 2 to 3 weeks d. 1 week
b. 2 to 3 days
Ideally, poultry should be used within __________ of receiving, and never more than __________. Select one: a. 2 hours, 1 day b. 24 hours, 4 days c. 1 month, 6 months d. 1 week, 2 months
b. 24 hours, 4 days
The temperature of the fat for blanching French fries (the first cooking stage) should be Select one: a. 300ºF (150ºC). b. 325ºF (160ºC). c. 350ºF (175ºC). d. 375ºF (190ºC).
b. 325ºF (160ºC).
Which of the following is a correct step in the production of a stock? Select one: a. Starting stock with hot water to speed up the extraction process. b. Carefully skimming the scum that rose to the surface of her stock to keep it clear. c. Cooling stock slowly so it would not become contaminated with bacteria. d. Simmering fish stock for 5 hours to extract the full flavor from the bones.
b. Carefully skimming the scum that rose to the surface of her stock to keep it clear.
If we add onion, celery, green pepper, garlic, lemon rind, thyme, and a bay leaf to a sauce pan of tomato sauce, then we are making __________ Sauce. Select one: a. Spanish b. Creole c. Portugaise d. Perigueux
b. Creole
___________________ indicates that the seafood has the best appearance, flavor, and uniformity. Select one: a. Piscatorial assessment b. Grading c. Inspection d. Quality audit
b. Grading
_____________ is the US government procedure that guarantees the wholesomeness of poultry Select one: a. Grading b. Inspection c. both of these d. none of these
b. Inspection
Which of the following statements is true about simmering? Select one: a. It is a frequently used cooking method for meats. b. It is often used with less tender cuts of meat. c. It produces more flavorful products than browning with dry heat. d. It is the same as braising.
b. It is often used with less tender cuts of meat.
Which of the following is true about oysters? Select one: a. Oysters must be dead for at least 24 hours before they can be safely eaten. b. Oysters can be kept for a week if they are stored in a cold, wet place in the cartoons or sacks in which they arrived c. Oysters are available only in months without an "R" in their name. d. Oysters cannot be frozen and thawed safely.
b. Oysters can be kept for a week if they are stored in a cold, wet place in the cartoons or sacks in which they arrived
______________________ mushrooms are wild mushrooms that have pores under the cap instead of gills. Select one: a. Chanterelle b. Porcini c. Cremini d. Morel
b. Porcini
Which of the following is the correct order (from youngest→ oldest) of types of chickens? Select one: a. broiler/fryer → hen/rooster → roaster → Rock Cornish game hen → capon b. Rock Cornish game hen → broiler/fryer → roaster → capon → hen/cock c. capon → roaster → Rock Cornish game hen → hen/cock → broiler/fryer d. hen/cock → capon → roaster → broiler/fryer → Rock Cornish game hen
b. Rock Cornish game hen → broiler/fryer → roaster → capon → hen/cock
Which of the following statements is true about vegetable stocks? Select one: a. Sweating vegetables in a small amount of oil or butter before adding them to water gives them a sharper, more distinct flavor. b. The best times for cooking vegetable stocks are between 30 and 45 minutes. c. Brussels sprouts, cauliflower, and artichokes produce a stock with a mild flavor and odor. d. Unless green, leafy vegetables (such as spinach) are cooked for a long time, they develop an unpleasant flavor.
b. The best times for cooking vegetable stocks are between 30 and 45 minutes.
Which statement is incorrect? Select one: a. Green vegetables and strong-flavored vegetables should be cooked uncovered. b. Vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients. c. Strong-flavored vegetables should be cooked in larger quantities of water than weaker-flavored vegetables. d. Most vegetables should be cooked in just enough water to cover them.
b. Vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients.
_________ is a cold purée soups containing leeks, potatoes, and cream. Select one: a. Potage Mongole b. Vichyssoise c. Potato bisque d. Purée Madrilène
b. Vichyssoise
Which of the following statements is true? Select one: a. Roux in another name for beurre manié. b. When combining a liquid and a roux, the roux may be cold or warm. c. Flour is often browned so that it has greater thickening power in a roux. d. Shortening can be used in place of butter to avoid a sauce that produces a "fuzzy" feeling in the mouth.
b. When combining a liquid and a roux, the roux may be cold or warm.
Semolina is Select one: a. a baked pasta dish b. a high-protein flour c. a type of egg noodle d. an Italian rice dish
b. a high-protein flour
When making a vegetable soup, it is important to remember to avoid __________. Select one: a. cutting all the vegetables into the same sizes and shapes b. adding all the vegetables at the same time if they have different cooking times c. all of these d. undercooking the vegetables
b. adding all the vegetables at the same time if they have different cooking times
Lobsters should be __________. Select one: a. kept alive in fresh water b. alive before they are cooked c. cooked in boiling water for at least 30 minutes to ensure tenderness d. all of these
b. alive before they are cooked
A stock may be flavored by cooking __________. Select one: a. meat, poultry, or fish bones b. all of these c. herbs and spices d. vegetables
b. all of these
Classical bisques are __________. Select one: a. considered to be luxury soups b. all of these c. rich in taste d. expensive to prepare
b. all of these
Demi-glace __________. Select one: a. is a well-flavored brown sauce b. all of these c. has been thickened with roux or cornstarch or left unthickened d. has been reduced by half
b. all of these
Stock preparation has lost much of its importance in modern kitchens because __________. Select one: a. stock preparation requires extra labor, which most modern restaurants are unable to provide b. all of these c. the reliance on portion-cut meat has made bones a rarity in many modern kitchens d. more food today is served without sauces
b. all of these
The process of reduction may be used in sauce making for the purpose of Select one: a. concentrating the sauce. b. all of these. c. correcting the texture of a sauce. d. concentrating flavoring ingredients to be added to a sauce.
b. all of these.
Which of the following should be simmered without a cover? Select one: a. potatoes b. asparagus c. carrots d. beets
b. asparagus
Which set of words completes the following sentence correctly? If you want to make __________ sauce, you should begin with __________ sauce. Select one: a. creole, béchamel b. bordelaise, espagnole or demi-glace c. Normandy, brown stock d. mornay, tomato
b. bordelaise, espagnole or demi-glace
Vegetables for vegetable soups should be cut into uniform sizes for the sake of ______. Select one: a. appearance b. both a and c c. uniform cooking d. none of these
b. both a and c
You would be required to deglaze a pan if you were making a __________ stock. Select one: a. all of these b. brown c. fish d. white
b. brown
Hearty North American soups containing shellfish, potatoes, and milk are often called __________. Select one: a. potages b. chowders c. bisques d. purée soups
b. chowders
Which of the following is least likely to be found in a bouquet garni? Select one: a. leek b. cloves c. celery d. parsley stems
b. cloves
Dry heat is the preferred cooking method for _____. Select one: a. stew meat b. club steaks c. short ribs d. brisket
b. club steaks
You would be most likely to use a china cap during the production of a __________. Select one: a. purée soup b. cream soup c. chowder d. national soup
b. cream soup
After an item is sautéed and before the pan is deglazed, you should _________. Select one: a. season the pan b. degrease the pan c. add the prepared sauce d. dredge the food items with flour
b. degrease the pan
When cooking canned vegetables, it is important to __________. Select one: a. put both the vegetables and their liquid in the pan and heat both to boiling at the same time b. dress up the vegetables with added flavors and garnishes c. avoid butter, which takes away from the natural flavor of canned vegetables d. cook them longer than fresh vegetables
b. dress up the vegetables with added flavors and garnishes
You would be most likely to use a thermometer if you were measuring the doneness of a piece of meat cooked with ___________ heat. Select one: a. pressure b. dry c. steam d. wet
b. dry
Slices of tart apples are often cooked with red cabbage in order to __________. Select one: a. all of these b. enhance the cabbage's natural color c. decrease its cooking time d. overcome the strong odor of the cooked cabbage
b. enhance the cabbage's natural color
Shellfish have __________ and __________. Select one: a. fins, external shells b. external shells, no internal bone structure c. no fins, internal skeleton d. internal shells, no fins
b. external shells, no internal bone structure
Al dente means Select one: a. starchy. b. firm to the bite. c. having a soft texture. d. a pigment found in yellow vegetables.
b. firm to the bite.
Which of the following is least likely to be found in a sachet? Select one: a. dried thyme b. garlic c. bay leaf d. peppercorns
b. garlic
Which of the following combinations of vegetable category → examples is incorrect? Select one: a. onion family → leek, garlic, and shallot b. gourd family → eggplant, rutabaga, and sweet and hot peppers c. stalks, stems, and shoots → asparagus, celery, and globe artichoke d. cabbage family → broccoli, cauliflower, and Brussels sprouts
b. gourd family → eggplant, rutabaga, and sweet and hot peppers
Adding lemon juice to the water when cooking cauliflower will Select one: a. turn the cauliflower to a yellowish color. b. help keep the cauliflower white. c. help tenderize the cauliflower. d. destroy vitamin C.
b. help keep the cauliflower white.
A ________________ is a mature female chicken that must be cooked with moist heat to make it tender. Select one: a. capon b. hen c. ratite d. roaster
b. hen
Which of the following leading sauce → thickening agent combinations is correct? Select one: a. espagnole → white or blond roux b. hollandaise → egg yolks c. Velouté → heavy cream d. béchamel → brown roux
b. hollandaise → egg yolks
Wild rice __________. Select one: a. is imported from India and China b. is actually not a rice c. is inexpensive d. cooks more quickly than long-grain rice
b. is actually not a rice
Beef brisket has a coarser texture than beef tenderloin because __________. Select one: a. all of these b. it has larger muscle fibers and more connective tissue c. it has less protein d. it has a higher fat content
b. it has larger muscle fibers and more connective tissue
An immersion circulator is used for cooking items sous vide because of _________. Select one: a. its ability to form a good vacuum b. its precise temperature control c. its sanitary properties d. its ability to cook foods quickly
b. its precise temperature control
If we want stock to have as much body as possible, we will use __________. Select one: a. all of these b. knuckle bones c. whole bones d. bones from older animals
b. knuckle bones
Liquid + thickening agent = __________. Select one: a. main small sauce b. leading sauce c. secondary leading white sauce d. small sauce
b. leading sauce
Portion control cuts of meat require the __________ amount of work from the cook and are the __________ expensive per pound of all categories of cuts. Select one: a. most, most b. least, most c. least, least d. most, least
b. least, most
A __________ is a mixture of egg yolks and cream sometimes added to a cream soup to contribute richness and body. Select one: a. purée b. liaison c. emulsion d. roux
b. liaison
Vegetables are least likely to be _____. Select one: a. braised b. poached c. deep-fried d. boiled
b. poached
Which of the following is the correct order of USDA beef grades if they are arranged from the lowest grade→ highest grade. Select one: a. prime→ select→ choice b. select→ choice→ prime c. none of these d. choice→ select→ prime
b. select→ choice→ prime
One unique aspect of preparing risotto is that __________. Select one: a. each grain of rice must be kept fluffy and separate b. small amounts of stock are added until the appropriate consistency is reached c. the rice is cooked in a large amount of water and then drained d. chicken stock may never be used as the cooking liquid
b. small amounts of stock are added until the appropriate consistency is reached
Which of the following kinds of noodles is made with buckwheat? Select one: a. somen b. soba c. udon d. cellophane noodles
b. soba
French fries made from fresh, raw potatoes are seasoned by Select one: a. soaking the cut potatoes in salt water before frying and sprinkling the potatoes with salt after frying. b. sprinkling the potatoes with salt after frying. c. sprinkling the potatoes with salt before frying. d. soaking the cut potatoes in salt water before frying.
b. sprinkling the potatoes with salt after frying.
The potato is classified as a tuber, which means that it is an underground ___________. Select one: a. root b. stem c. seed d. endosperm
b. stem
Meat cooked by a moist heat method is done when ____________________. Select one: a. the meat has been properly seared b. the connective tissues have been broken down enough to make the meat tender c. the interior temperature reaches the desired level d. the interior color changes from red to gray
b. the connective tissues have been broken down enough to make the meat tender
The number one rule for preparing consommé is that __________. Select one: a. its solid ingredients must be cut to exacting specifications b. the stock or broth must be strong, rich, and full flavored c. its proteins must not be allowed to coagulate d. the result must be perfectly clarified
b. the stock or broth must be strong, rich, and full flavored
Consommé Madrilène is characterized by the flavor of __________. Select one: a. mirepoix b. tomato c. leeks d. onion
b. tomato
To prepare a fish stock, we use all of the following except __________. Select one: a. mirepoix b. tomato product c. bones d. wine
b. tomato product
Tying the legs and wings of poultry against the body to make a compact unit for cooking is called _______________. Select one: a. barding b. trussing c. basting d. frenching
b. trussing
The internal temperature of a large roasted bird should be at least __________. Select one: a. 150°F (66°C) b. 212°F (100°C) c. 180°F (82°C) d. 160°F (71°C)
c. 180°F (82°C)
Basic proportions for boiling long grain white rice are Select one: a. none of these b. 2 quarts water to 1 pound rice (or 2 liters of water to 500 g rice). c. 2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice). d. 1 pint water to 1 pound rice (or 500 g water to 500 g rice).
c. 2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice).
The standard proportion of ingredients in mirepoix is _________. Select one: a. 25% onions, 50% celery, and 25% carrots b. 25% onions, 25% celery, and 50% carrots c. 50% onions, 25% celery, and 25% carrots d. none of these
c. 50% onions, 25% celery, and 25% carrots
Which of the following statements is true about stock ingredients? Select one: a. Fumet is a flavorful veal stock often made with wine. b. All stocks derive their flavor from bones. c. Bones from lean white ocean fish make the best fish stock. d. The color of a brown stock comes from a well cooked roux.
c. Bones from lean white ocean fish make the best fish stock.
Which of the following is one of the general rules of vegetable cookery? Select one: a. Start with cold, salted water when boiling vegetables. b. Cook red and white vegetable in a strongly acid liquid. c. Cook green vegetables and strong-flavored vegetables uncovered. d. Cook green vegetables with a little baking soda.
c. Cook green vegetables and strong-flavored vegetables uncovered.
Whether you buy whole carcasses, fabricated cuts, or anything in between, depends on four factors. Which of the following is not one of those factors? Select one: a. Which form gives you the best cost per portion, after figuring in labor costs? b. Can you use all cuts and lean trim on your menu? c. Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)? d. How much meat-cutting skills do you or your staff have?
c. Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)?
__________ is the main source of flavor in meat. Select one: a. none of these b. Protein c. Fat d. Carbohydrate
c. Fat
There are several guidelines for sautéing and pan-frying meats. Which of the following is not one of them? Select one: a. Use only tender cuts of meats for sautéing. b. Smaller or thinner pieces of meat require higher heat than larger or thicker pieces. c. Use whole butter because of its excellent resistance to burning. d. Do not flip or toss the meat more than necessary.
c. Use whole butter because of its excellent resistance to burning.
Which of the following sets of words correctly completes the following sentence? __________ birds can be successfully cooked by __________ methods, whereas __________ birds need to be cooked with __________ methods. Select one: a. Old, dry-heat, young, moist heat b. Young, moist-heat, old, dry-heat c. Young, dry-heat, old, moist-heat d. none of these
c. Young, dry-heat, old, moist-heat
If we want vegetable stock to be as clear as possible, then we should not use __________. Select one: a. winter squash b. potatoes c. all of these d. sweet potatoes
c. all of these
Tenderness in cooked meat is determined by __________. Select one: a. the cooking method used b. the specific cut used c. all of these d. the maturity of the animal
c. all of these
To prevent curdling in cream soups, avoid __________. Select one: a. adding cold milk or cream to simmering soups b. combining milk and simmering soups stock without the presence of roux or other starch c. all of these d. boiling soups after milk or cream has been added
c. all of these
Velouté sauce can be made with __________ stock. Select one: a. chicken b. white veal c. all of these d. fish
c. all of these
Which of the following pieces of equipment is used to prepare duchesse potatoes? Select one: a. food mill or ricer b. colander c. all of these d. pastry bag
c. all of these
Which of the following techniques will help to produce a low-fat soup that will appeal to a health-conscious clientele? Select one: a. Use a starch slurry or a roux made with oil (rather than butter) to bind a thick soup. b. Use evaporated skim milk in cream soups rather than cream. c. all of these d. Do not sweat vegetables in fat before they are simmered in a soup.
c. all of these
A liaison is added to a sauce ________________________. Select one: a. at any time during cooking b. at the beginning of the cooking process c. at the end of the cooking process d. just before the sauce is reduced
c. at the end of the cooking process
Which of the following thick soups are most likely to contain seafood? Select one: a. potages b. cream soups c. bisques d. purées
c. bisques
Compared with chickens and turkeys, __________ have a thicker layer of fat under their skin and a lower yield. Select one: a. geese b. capons c. both geese and duck d. duck
c. both geese and duck
A food mill or immersion blender can be used to prepare __________. Select one: a. chowder b. cream soup c. both purée soup and cream soup d. purée soup
c. both purée soup and cream soup
The heat of cooking affects tenderness of meat by _____. Select one: a. tenderizing connective tissue b. toughening protein c. both toughening protein and tenderizing connective tissue d. neither toughening protein nor tenderizing connective tissue
c. both toughening protein and tenderizing connective tissue
The process of clarifying butter removes its __________. Select one: a. milk solids b. water c. both water and milk solids d. butterfat
c. both water and milk solids
Which set of words completes the following sentence correctly? The ingredients in a __________ are __________. Select one: a. sachet, cut into small pieces and browned before they are added to a stock b. none of these c. bouquet garni, tied in a bundle d. mirepoix, contained in a cheesecloth bag
c. bouquet garni, tied in a bundle
A __________ consists of thick vegetable purées or mixtures of small pieces of vegetables and a heavy béchamel or other binder, formed into shapes, breaded, and fried. Select one: a. fritter b. both fritter and croquette c. croquette d. neither fritter nor croquette
c. croquette
Small sauces (such as Bordelaise, Robert, Charcutière, and Chasseur) are made by adding ingredients such as wine, onion, pickles, or mushrooms to __________. Select one: a. clarified butter b. fond lie c. demi-glace d. tomato sauce
c. demi-glace
Collagen is _____, and elastin is __________. Select one: a. not broken down by cooking, broken down by cooking b. all of these c. dissolved by acid, not dissolved by acid d. yellow in color, white in color
c. dissolved by acid, not dissolved by acid
Which of the following is not a corn product? Select one: a. polenta b. pozole c. farro d. hominy
c. farro
Which soup contains cucumbers, onions, green peppers, garlic, bread crumbs, red wine vinegar, olive oil, tomatoes, and tomato juice, and is made in a blender or food mill? Select one: a. avgolemono b. scotch broth c. gazpacho d. borscht
c. gazpacho
When Rico chilled his stock, it didn't solidify like the stocks of the other students in his class. Apparently, Rico's stock contains less __________ than his classmates' stocks. Select one: a. meat b. carrots and more onions and celery c. gelatin d. acid products
c. gelatin
For which of the following vegetables would baking be an unwise choice for cooking? Select one: a. sweet potatoes b. winter squash c. green beans d. potatoes
c. green beans
The basic difference between consommé and broth is that consommé __________. Select one: a. never contains solid ingredients b. is less transparent c. has been clarified d. all of these
c. has been clarified
A lobster is female if __________. Select one: a. its shell turns pink when it is cooked b. it weighs less than 2 pounds c. its front pair of swimmerets is soft and flexible d. it contains no red coral
c. its front pair of swimmerets is soft and flexible
Which of the following combinations is correct? Select one: a. glutinous rice—Italy b. basmati rice—China and Japan c. jasmine rice—Southeast Asia d. arborio rice—India
c. jasmine rice—Southeast Asia
Which of the following is not an ingredient in duchesse potatoes? Select one: a. butter b. egg yolks c. milk d. nutmeg
c. milk
Mashed potatoes, duchesse potatoes, and potato croquettes all start out as __________. Select one: a. Parisienne potatoes b. new or waxy potatoes c. potato purée d. any of these
c. potato purée
Which of the following is not from a forequarter of beef? Select one: a. chuck b. brisket c. round d. rib
c. round
Stir-frying is most similar to _____. Select one: a. braising b. pan-frying c. sautéing d. broiling
c. sautéing
Which one of the following is a lean fish? Select one: a. tuna b. salmon c. sole d. trout
c. sole
Potatoes should not be wrapped in foil when they are baked because they __________. Select one: a. turn an unappealing gray color b. take much longer to cook c. steam rather than bake d. lose most of their nutrients
c. steam rather than bake
Which of the following should be simmered with a cover? Select one: a. peas b. broccoli c. sweet potatoes d. Brussels sprouts
c. sweet potatoes
A primary difference between "light meat" and "dark meat" in poultry is that dark meat __________. Select one: a. has less connective tissue b. all of these c. takes longer to cook d. has less fat
c. takes longer to cook
The definition of a stock contains all of the following components except __________. Select one: a. flavored by soluble substances b. clear and thin c. thickened d. liquid
c. thickened
When peeling vegetables, be sure to __________. Select one: a. peel as far from cooking time as possible so that the peeled vegetables have a chance to reseal and preserve their nutrients during cooking b. throw away all the trimmings promptly c. treat vegetables that brown easily with an acid or antioxidant or hold them under water until you are ready to use them d. remove a thick layer of skin because it is the least nutritious part of most vegetables
c. treat vegetables that brown easily with an acid or antioxidant or hold them under water until you are ready to use them
An emulsion is a __________. Select one: a. liquid that has enough body to stick to the back of a spoon b. mixture that has been boiled, cooled, and the boiled again c. uniform mixture of two unmixable liquids d. solid ingredient thoroughly mixed into a liquid ingredient
c. uniform mixture of two unmixable liquids
When making a rice pilaf, it is not necessary to __________ the rice. Select one: a. sauté b. add seasonings to c. wash d. measure
c. wash
Sauces that are to be frozen should be thickened with: Select one: a. either cornstarch or roux. b. cornstarch. c. waxy maize. d. arrowroot.
c. waxy maize.
If you start with 1 pint of white wine and reduce it au sec, you will have Select one: a. 4 ounces of liquid. b. none of these. c. ½ pint of liquid. d. 51/3 ounces of liquid.
c. ½ pint of liquid.
Which of the following instructions about making hollandaise sauce is not correct? Select one: a. If your sauce curdles, try adding a teaspoon of water and beating vigorously. b. Use the freshest eggs possible, and beat their yolks in a round-bottomed stainless steel bowl containing your reduction over hot water. c. Make sure your peppercorn, salt, and vinegar reduction is cooled before you add the beaten egg yolks. d. Have your clarified butter as hot as possible, add it all at once to your egg yolk and reduction mixture in the bowl, and whip vigorously.
d. Have your clarified butter as hot as possible, add it all at once to your egg yolk and reduction mixture in the bowl, and whip vigorously.
Which of the following statements about vegetable storage is false? Select one: a. Thawed vegetables should not be refrozen. b. Potatoes and eggplant that have been peeled and cut should be treated with an acid or antioxidant to prevent them from browning. c. Frozen vegetables should be stored at 0°F (-18°C) or colder. d. Leftover creamed vegetables can be safely stored for up to one week, but not longer.
d. Leftover creamed vegetables can be safely stored for up to one week, but not longer.
Which of the following statement is false? Select one: a. Soup garnishes can be divided into toppings, accompaniments, and garnishes in the soup. b. Cold soups can be served nested in a larger bowl of crushed ice. c. A main course portion of soup is approximately 10 to 12 ounces. d. Once a large kettle of soup has been made, it can be kept warm on a steam table for a long period of time without losing its quality.
d. Once a large kettle of soup has been made, it can be kept warm on a steam table for a long period of time without losing its quality.
Which of the following sentences are you least likely to encounter as you read the introduction to a book on stocks and sauces written by an expert on these subjects? Select one: a. A good stock is the foundation of soups, sauces, and most braised foods and stews. b. The French word for stock is fond, which means foundation or base. c. In classical cuisine, one of the basic skills is the ability to prepare good stocks. d. Stock production is as important today in today's kitchens as it was 100 years ago in French kitchens.
d. Stock production is as important today in today's kitchens as it was 100 years ago in French kitchens.
To broil delicate fish fillets, you might want to use ____________. Select one: a. barbecue sauce b. an instant-read thermometer c. breading d. a sizzle platter
d. a sizzle platter
Spaghetti should be cooked by Select one: 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 to cold water, bring to a boil, and simmering until done. d. adding it all at once to a large quantity of boiling, salted water and boiling until done.
d. adding it all at once to a large quantity of boiling, salted water and boiling until done.
Broiling __________. Select one: a. can be used to brown casseroles or gratin dishes that do not brown sufficiently in the oven b. can be enhanced by the addition of bread crumbs place on top of the product c. can be used to finish cooked or partially cooked vegetables by browning or glazing them on top d. all of these
d. all of these
Which of the following statements is true about solanine? Select one: a. It is poisonous in large quantities. b. It gives potatoes a green color. c. It is formed when potatoes are stored in the light. d. all of these
d. all of these
Which one of the following pigments is paired correctly with the color that it produces in vegetables? Select one: a. chlorophyll → white b. flavonoids and anthoxanthins → yellow and orange c. carotenoids → green d. anthocyanins → red
d. anthocyanins → red
Russet or Idaho potatoes are __________. Select one: a. best for salads, soups, and hash browns b. ideal for boiling c. high in moisture and sugar d. best for deep-frying
d. best for deep-frying
Which of the following takes the longest time to cook? Select one: a. parboiled rice b. regular milled white rice c. basmati rice d. brown rice
d. brown rice
Which one of the following vegetables may be blanched or precooked before it is fried in breading or batter? Select one: a. all of these b. eggplant c. tomatoes d. carrots
d. carrots
Many __________ are purée soups that have not been puréed. Select one: a. velouté soups b. bisques c. clear soups d. chowders
d. chowders
Ratatouille is a _____. Select one: a. single type of vegetable (e.g., celery) that has been boiled and then deep fried b. middle-eastern vegetables dish that is grilled over charcoal and served on a skewer c. rodent casserole d. combination of vegetables that have been braised together
d. combination of vegetables that have been braised together
A __________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent. Select one: a. bouillon b. none of these c. broth d. consommé
d. consommé
If you compare the methods of sautéing and pan-frying vegetables, three of the following are characteristics of sautéing. Which one is a characteristic of pan-frying? Select one: a. product is tossed or flipped b. cooked in a smaller amount of fat c. cooked at a higher temperature d. cooked for a longer time
d. cooked for a longer time
A purée of vegetables or fruits used as a sauce is known as a __________. Select one: a. Beurre Rouge b. Beurre Blanc c. jus lié d. coulis
d. coulis
In the classical kitchens of several decades ago, cream soups were ___________. Select one: a. nonexistent b. produced in the same manner as they are produced today c. often made with ingredients that are unavailable today d. diluted and flavored sauces
d. diluted and flavored sauces
The purpose of deglazing a pan is to __________. Select one: a. sanitize it so that it can be used to make another sauce without having to wash it b. give an attractive shine to the product that has been cooked in the pan c. remove the glace that remains in the pan before it begins to lose its flavor d. dissolve particles of cooked food remaining on the bottom of the pan
d. dissolve particles of cooked food remaining on the bottom of the pan
Batch cooking refers to ___________. Select one: a. allowing a batch of vegetables to soak in hot water without cooking so that when they are needed, they will be easier and quicker to cook b. cooking all the vegetables you will need in one large batch c. mixing batches of vegetables together so that you have a mixture of colors, textures, and degrees of doneness d. dividing food into small batches and cooking them one at a time as needed
d. dividing food into small batches and cooking them one at a time as needed
Which of the following is not an ingredient used to clarify a stock? Select one: a. acid ingredients such as tomato products or lemon juice b. lean ground beef c. mirepoix d. egg yolks
d. egg yolks
Which leading or mother sauce is paired incorrectly with its liquid ingredient? Select one: a. hollandaise → clarified butter b. béchamel → milk c. velouté → white stock d. espagnole → tomato plus white stock
d. espagnole → tomato plus white stock
Braising __________. Select one: a. always involves the process of marinating b. is a combination of dry-heat and moist-heat cooking methods and takes place when meat is simmered in a flavorful liquid and then browned c. takes place when meat is simmered in a flavorful liquid and then browned d. is a combination of dry-heat and moist-heat cooking methods
d. is a combination of dry-heat and moist-heat cooking methods
Pearled barley __________. Select one: a. all of these b. has not had its outer layer of bran removed c. has a shorter cooking time than rice d. is often used in soups
d. is often used in soups
Fish is not fresh if _________________. Select one: a. its flesh is firm and elastic b. its odor is fresh and mild c. its eyes are clear, shiny, and bulging d. its gills are gray or brown
d. its gills are gray or brown
Which one of the following is a fat fish? Select one: a. red snapper b. cod c. bass d. mackerel
d. mackerel
Strong-flavored vegetables such as onions, cabbage, and turnips should be __________. Select one: a. covered during the cooking process b. cooked in as small amount of water as possible c. cooked for as long a time as possible in order to lose their strong flavors d. none of these
d. none of these
When you are sautéing, it is important to use __________. Select one: a. higher heat for larger items b. more fat when cooking small or flat items c. only whole butter d. only tender cuts of meat
d. only tender cuts of meat
Which set of words completes the following sentence correctly? When we prepare a white mirepoix, we substitute __________ for __________. Select one: a. fish or chicken, beef or veal b. light roux, dark roux c. potatoes, celery d. parsnips, carrots
d. parsnips, carrots
A __________________ mushroom is a relative of the common cultivated button mushroom, but it is sold as large mushroom with a broad, thick cap. Select one: a. enoki b. portobello c. oyster d. porcini
d. porcini
The doneness of broiled or grilled steaks is normally tested by __________. Select one: a. testing the internal temperature with a meat thermometer b. observing the broiling time given on a meat broiling chart, based on the weight of the steak and broiler temperature c. piercing the meat with a skewer or fork and checking the color of the juices d. pressing on the steak to feel how firm it is
d. pressing on the steak to feel how firm it is
Compound butter is Select one: a. a mixture of equal parts raw butter and flour. b. brown butter mixed with flavoring ingredients. c. another name for clarified butter. d. raw butter mixed with flavoring ingredients.
d. raw butter mixed with flavoring ingredients.
The technique used to make meat glaze from stock is called: Select one: a. straining. b. tempering. c. dilution. d. reduction. e. viande.
d. reduction.
The purpose of blanching bones before using them to make a stock is to __________. Select one: a. kill bacteria b. soften them so that they will release more flavor c. all of these d. rid them of impurities that cause cloudiness
d. rid them of impurities that cause cloudiness
The most well known type of potatoes baked "en casserole" are __________ potatoes. Select one: a. rissolé or cotte b. duchesse c. stuffed baked d. scalloped
d. scalloped
Couscous is made from _________________. Select one: a. rice flour b. buckwheat flour c. egg noodle dough d. semolina
d. semolina
Tomato bisque is not a true bisque because it does not contain __________. Select one: a. mirepoix b. tomatoes c. roux d. shellfish
d. shellfish
Which of the following is not an ingredient in the plain béchamel sauce that is used today? Select one: a. flour b. milk c. butter d. stock
d. stock
The major difference between simmering and poaching is the _____. Select one: a. type of liquid used b. type of poultry being cooked c. presence or absence of mirepoix d. temperature of the liquid used
d. temperature of the liquid used
Some of the herbs most frequently used in a sachet for stocks include: Select one: a. parsley, basil, sachet b. all of these c. thyme, tarragon, bay leaf d. thyme, parsley, bay leaf e. sage, cloves, peppercorns
d. thyme, parsley, bay leaf
To prepare a brown stock, we use all of the following except __________. Select one: a. mirepoix b. tomato product c. bones d. wine
d. wine