HMGT 1470 Exam 2

a

13. When cooking vegetables, flavor loss can be minimized by_________. A. steaming whenever possible B. cooking for a long period of time at low heat C. cooking in large amounts of water without salt or oil D. starting vegetables in cold water and slowly increasing the temperature to boiling

c

A baked souffle contains all of the following elements except _________. A. a base B. egg whites C. whipped cream D. a flavor ingredient

a

A custard baked in a pastry shell is called a A. quiche. B. fondue. C. frittata. D. sirniki.

a

A frittata is a flat omelet that originated in _________. A. Italy B. Spain C. China D. France

d

Although they were once ignored, vegetable are appreciated today for________. A. their nutritional importance B. their variety, flavor, and eye appeal C. the elegance and sophistication they bring to the table D. all of the above

d

Andre (Chef Oeuf's apprentice) has been beating a bowl of egg whites for about ten minutes, but can't seem to get them to foam. Which of the following may have prevented his eggs from foaming properly? A. He added some sugar to his egg whites after he began beating them. B. He allowed his eggs to reach room temperature before he beat them. C. He added cream of tartar to his egg whites before he began beating them. D. He may have accidentally mixed some yolk into the egg whites before he began to beat them.

a

Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown if cut surfaces are exposed to air. A. True B. False

b

Bacon should be cooked at a high temperature to make it crisp A. true B. false

b

Baked potatoes to be held for more than 30 minutes should be wrapped, breaded and fried. A. true B. false

b

Batch cooking refers to ____________. A. cooking all the vegetables you will need in one large batch. B. dividing food into small batches and cooking them as needed. C. mixing together batches of vegetables together so that you have a mixture of colors, textures, and degrees of doneness D. allowing a batch of vegetables to soak in hot water without cooking so that when that are needed, they will be easier to cook.

a

Both margarine and butter contain ______. A. fat B. lecithin C. preservatives D. all of the above

d

Broiling _________________. A. can be enhanced by the addition of bread crumbs placed on top of the product. B. can be used to brown casseroles or gratin dishes the do not brown sufficiently in the oven C. can be used to finish cooked or partially cooked vegetables by browning or glazing them on top D. all of the above

b

Broth, bouillon, consommé, and vegetable soup are all examples of __________ soup A. thin B. clear C. thick D. specialty or national

c

Bulgar is a type of ______. A. rice B. pasta C. wheat D. barley

b

Cabbage should be cooked over high heat to get rid of its strong flavor A. True B. False

b

Cheeses should be stored unwrapped to allow for air circulation. A. true B. false

a

Chef Benedict always ____________ whenever he cooks cauliflower in order to preserve its white color. A. adds a little lemon juice B. adds a little baking soda C. keeps the pot covered D. uses the longest possible cooking time

d

Chef Vito owns a dairy farm near Naples which produces a fine Italian cheese known as Mozzarella di Bufala. If you visit Chef Vito early in the morning, you will find him in the barn milking his ___________. A. cows B. goats C. sheep D. water buffaloes

a

Chowders are hearty soups that usually contain potatoes and milk A. true B. false

c

Clarified butter has had its ________ removed. A. fat B. salt C. milk solids D. cholesterol

c

Clarified butter has had its __________ removed. A. fat B. salt C. milk solids D. cholesterol

d

Classical bisques are _________. A. rich in taste B. expensive to prepare C. considered to be luxury soups D. all of the above

b

Coffee is grown in all the following countries or regions except __________. A. Africa B. Norway C. Columbia D. Indonesia

b

Coffee urns should be cleaned once a week A. true B. false

a

Corn is treated with lye to make grits A. true b. false

a

Couscous is made from wheat A. true B. false

a

Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté sauce. A. true B. false

b

Egg whites contain protein, fat, iron and several vitamins as well as water A. true B. false

d

Egg whites will whip up into a better foam if A. they are well chilled B. they have a small amount of oil added to them C. they have a small amount of baking soda added to them D. they are at a room temperature

b

Eggs Benedict are shirred eggs and Canadian bacon on an English muffin, topped with hollandaise sauce. A. true B. false

a

Eggs cooked slowly over low heat have a better texture in general A. true B. false

a

Espresso is a strong, dark coffee made from heavily roasted coffee beans. A. true B. false

a

Except for potatoes, most vegetables to be deep fried are normally coated with breading or batter before being placed in the deep-fryer. A. True B. False

b

For best flavor, ripened cheeses should be served well chilled. A. true B. false

a

For proper whipping, heavy cream and all equipment should be well chilled A. true B. false

b

For which of the following vegetables would baking be an unwise choice for cooking? A. Potatoes B. Green beans C. Winter squash D. Sweet potatoes

c

Four students in Chef Raphael's vegetable-cooking class gave the following answers during the oral final exam. Which one of them received the lowest grade? A. JoAnna: "Most vegetables should be cooked in just enough water to cover them." B. Lucille: "Green vegetables and strong-flavored vegetables should be cooked uncovered." C. Mark: "Vegetables that are to be boiled should always be started in cold water to preserve their flavors and nutrients." D. Vlad: "Strong-flavored vegetables should be cooked in larger quantities of water than weaker-flavored vegetables."

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. both B and C

b

Fresh pasta, if it has not been allowed to dry, takes about 5 minutes to cook after the water has returned to a boil. A. true B. false

a

Frozen french fries should not be thawed before frying A. true B. false

a

Glazed vegetables are vegetables that are given a shiny coating by cooking them with butter and sugar. A. True B. False

b

Grade B eggs are the best to use for poaching and frying A. true B. false

c

Green egg yolks in hard-cooked eggs can be prevented by A. adding a little vinegar to the cooking water B. boiling in salted water C. using low temperatures and short cooking time D. adding baking soda to the cooking water

d

Heavy whipping cream has a fat content of A. 10-12 percent. B. 16-22 percent. C. 28-33 percent. D. 35-40 percent.

b

I consist of 3.5% fat, 8.5% nonfat milk solids, and 88% water. I am __________. A. skim milk B. whole milk C. low-fat milk D. half-and-half

b

I contain cucumbers, onions, green peppers, garlic, bread crumbs, red wine vinegar, olive oil, tomatoes, and tomato juice. I am made in a blender or food mill. I am __________. A. borscht B. gazpacho C. scotch broth D. Viennese style vegetable broth

a

If vegetables have to be cooked ahead of time, they should be undercooked. A. True B. False

a

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? A. Cooked for a longer time B. Product is tossed or flipped C. Cooked at a higher temperature D. Cooked in a smaller amount of fat

d

If you observed Chef Melanger preparing a soup with a food mill of emersion blender it is _________. A. chowder B. puree soup C. cream soup D. either B or C

d

If you were an egg and you wanted to give the chef who was about to cook you some advice, you would most probably say, please don't... A. let me coagulate B. cook me too long C. cook me too high of a temperature D. both B and C

a

Low temperatures should generally be used when cooking with cheese. A. true B. false

b

Milk labeled _________________ can be stored unrefrigerated until it has been opened. A. ultra-pasteurized B. UHT C. homogenized D. None of the above. Milk should always be refrigerated

c

Milk that has been heat treated to kill disease-causing organisms is called A. certified B. homogenized C. pasteurized D. fortified

c

Minestrone, gazpacho, and borscht are examples of ________ soups. A. clear B. low fat C. national D. vegetarian

c

Most recipes calling for fresh shells eggs are based on what size egg? A. jumbo B. extra large C. large D. medium

a

Most vegetables cannot be baked from the raw state because they would dry out. A. True B. False

d

Nearly all vegetables may be boiled or steamed because these two methods ________________. A. are easy B. are economical C. can be adapted to a great variety of preparations D. all of the above

c

Of all of the following soups which one is most like a stew? A. bisque B. potage C. chowder D. consomme

d

One unique aspect of preparing risotto is that __________. A. each grain of rice must be kept fluffy and separate B. chicken stock may never be used as the cooking liquid C. the rice is cooked in a large amount of water and then drained D. small amounts of stock are added until the appropriate consistency is reached

c

One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and simmering for A. 3-4 minutes. B. 5-7 minutes. C. 12-13 minutes. D. 15-20 minutes.

a

Only tender, quick cooking vegetables are normally sautéed without precooking. A. True B. False

b

Parboiled rice takes less time to cook than regular long grain white rice. A. true B. false

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 be stored ________. A. in a cool, dry, dark place B. refrigerated C. frozen D. at temperatures lower than 45F

a

Potatoes should not be wrapped in foil when they are being 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

b

Potatoes that have been boiled with their skins on should be cooked before peeling A. true B. false

b

Potatoes to be combined with cream sauce should be drained well after boiling and rinsed in cold water to remove excess starch A. true B. false

b

Potatoes to be combined with cream sauce should be drained well after boiling and rinsed in cold water to remove excess starch. A. true B. false

a

Processed cheeses __________ natural cheeses. A. contain one or more B. do not keep as well as C. are ripened or aged longer than D. are stronger in flavor and have a superior texture than

b

Pureed soups are _______. A. relatively difficult to prepare B. often made with high-starch vegetables C. smoother and more refined than cream soups D. all of the above

a

Quinoa is a complete protein A. true B. false

d

Raw milk ________. A. is not often used B. is generally not legal C. has not been pasteurized D. all of the above

d

Raw milk __________. A. is not often used B. is generally not legal C. has not been pasteurized D. all of the above

b

Rice pilaf is made by sautéing rice in fat, adding boiling liquid, and then covering and baking for 45-50 minutes. A. true B. false

b

Russet or Idaho potatoes are __________. A. ideal for boiling B. best for deep-frying C. high in moisture and sugar D. best for salads, soups, and hash browns

d

Semolina is found in __________. A. risotto B. dumplings C. glutinous rice D. high-quality pasta

a

Sour cream, buttermilk, and yogurt are three examples of fermented or cultured dairy products. A. true B. false

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.

a

Starchy potatoes contain less moisture than waxy potatoes A. true B. false

a

Starchy potatoes contain less sugar and moisture than waxy potatoes A. true B. false

a

Starting vegetables in boiling water helps to retain nutrients. A. True B. False

c

Stir-frying is similar to _______. A. broiling B. braising C. sauteing D. pan-frying

a

The base for a standard cheese souffle is made from A. milk thickened with roux B. milk thickened with liaison (egg yolks and cream) C. veloute sauce D. melted cheese

a

The best way to include rice in a clear soup is to cook the rice separately and add it to the soup before service A. true B. false

a

The color of the chicken has no effect on the color of the egg shell A. true B. false

b

The flesh of healthy potatoes may be various colors. Which of the following colors would you not expect to find in good-qualitly potatoes? A. purple B. green C. pink D. yellow

d

The highest USDA egg grade is A. A B. B C. C D. none of the above

d

The most common fault in the production of French toast is to _____ A. cook it on a griddle B. use white Pullman bread C. let the bread soak too long in the batter D. none of the above

c

The potato is a __________. A. starch B. vegetable C. both A and B D. neither A nor B

a

The process that changes fresh cheese curds into aged cheeses is called ripening. A. true B. false

a

The standard portion of soup for an appetizer is 6-8 ounces A. true B. false

b

To make American fries, I would use... A. waxy potatoes B. starchy potatoes

a

To make French fries, I would use.... A. starchy potatoes B. waxy potatoes

a

To make a garnish for beef stew, I would use... A. waxy potatoes B. starchy potatoes

b

To make mashed potatoes, I would use.... A. waxy potatoes B. starchy potatoes

b

To make potato chips, I would use... A. waxy potatoes B. starchy potatoes

a

To make potato salad, I would use... A. waxy potatoes B. starchy potatoes

d

To prevent curdling in cream soups, avoid _________. A. adding cold milk or cream into simmering soups B. boiling soups after milk or cream has been added C. combining milk and simmering soups stock without the presence of roux or other starch D. all of the above

b

Tomato bisque is not a true bisque because it does not contain _______. A. roux B. shellfish C. tomatoes D. mirepoix

a

Tough, watery scrambled eggs are most likely the result of __________. A. overcooking B. undercooking C. using low grade eggs D. incomplete coagulation

b

Vegetable soups are improved by several hours of simmering A. true B. false

c

Vegetables are shocked by _______________. A. being started in boiling water B. being sautéed before they are broiled C. being drained and cooled with cold water as soon as they have finished boiling or simmering D. none of the above

b

Vegetables should never be salted until after cooking. A. True B. False

b

Vegetables to be pureed must be cooked al dente. A. True B. False

b

When adding a liaison to soup it is important to have the soup at a full boil. A. true B. false

d

When cooking green vegetables which of the following helps to protect their color? A. cooking uncovered B. cooking in small batches C. cooking for the shortest time possible D. all of the above

b

When cooking with cheese, it is important to remember that __________. A. aged cheeses melt more slowly than young cheeses B. cheese becomes tough and stringy when heated too much C. young cheeses add more flavor to foods than aged cheeses D. all of the above

a

When making vegetable soup, it is important to remember to _________. A. start with a clear, flavorful broth B. use as many vegetables as possible C. cook rice or pasta directly in the soup D. all of the above

d

When potatoes are boiled, they should be ______________. A. cooled in cold water after cooking B. started in hot, rather than cold water C. both of the above D. none of the above

c

When rice noodles are used in stir-fried dishes, they are first prepared by A. boiling them in a large quantity of salted water until al dente. B. soaking them in cold water and then deep-frying them. C. soaking them in hot water until softened and then adding them to the stir-fried dish. D. simmering them in just enough water to cover.

d

Which of the following can cause vitamins in vegetables to be lost or destroyed? A. high temperature B. air C. baking soda D. all of the above

d

Which of the following causes milk to curdle? A. acids B. tannins C. heat D. all of the above

a

Which of the following cooking methods is most similar to the pilaf method? A. Braising. B. Steaming. C. Parboiling. D. Deep-frying.

a

Which of the following is an example of a blue cheese? A. Roquefort B. Liederkranz C. Edam D. Fontina

b

Which of the following is most likely to be broiled? A. Carrots B. Tomatoes C. Green Beans D. Winter Squash

b

Which of the following is most likely to contain seafood? A. purees B. bisques C. potages D. cream soups

b

Which of the following is not a blue-veined cheese? A. Stilton B. Provolone C. Roquefort D. Gorgonzola

d

Which of the following is not a corn product? A. Polenta. B. Hominy. C. Pozole. D. Farro.

a

Which of the following is not a member of the cabbage family? A. leeks B. broccoli C. cauliflower D. brussels sprouts

b

Which of the following is not a soft-ripened cheese? A. Brie B. Gruyere C. Liederkranz D. Camembert

c

Which of the following is not an example of unripened cheese? A. cottage cheese. B. cream cheese. C. munster cheese. D. Mozzarella cheese.

d

Which of the following is not one of the four parts of a whole kernel of grain? A. Husk. B. Endosperm. C. Germ. D. Stalk.

d

Which of the following is the best explanation of why the baked potato you ordered has an excessively strong sweet taste to it? A. it had been allowed to sprout B. it was not baked long enough C. it had been refrigerated before it was baked D. either A or C

d

Which of the following is true about eggs? A. as eggs age, they become more dense B. the easiest-to-peel eggs are those that are the freshest C. flavors and odor cannot penetrate the shell of the egg D. they can lose as much as one grade in a day if they are stored at room temperature

a

Which of the following kinds of noodles is made with buckwheat? A. Soba. B. Udon. C. Somen. D. Cellophane noodles.

d

Which of the following methods produces results that are closest to boiling? A. Baking B. Braising C. Sautéing D. Steaming

c

Which of the following sentences are you most likely to read in a book written by a cheese expert? A. The longer a cheese has aged, the shorter time it will keep fresh. B. For maximum flavor, it is important to always serve cheese chilled. C. When serving a grated cheese, it is always best to grate the cheese immediately before serving it. D. To release the maximum flavor during cooking, it is important to use high temperatures when cooking with cheese.

b

Which of the following statements about custards is false? A. A quiche is a custard. B. The internal temperature of custards must exceed 185°F (85°C). C. There are two types of custards, stirred custards and baked custards. D. A custard is a liquid that is thickened or set by the coagulation of egg protein.

c

Which of the following statements is FALSE about vegetable storage? A. thawed vegetables should not be refrozen B. frozen vegetables should be stored at 0F (-18C) or colder C. leftover creamed vegetables can be safely stored for up to one week, but not longer D. potatoes and eggplant that have been peeled and cut should be treated with an acid or antioxidant to prevent browning.

c

Which of the following statements is false concerning potatoes? 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.

d

Which of the following statements is false? A. cold soups can be served nested in a larger bowl of crushed ice B. a main course portion of soup is approximately 10-12 ounces C. soup garnishes can be divided into toppings, accompaniments, and garnishes for the soup 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

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.

d

Which of the following techniques will help to produce a low-fat soup that will appeal to a health-conscious clientele? A. use of evaporated skim milk in cream soups rather than cream B. do not sweat the vegetables in fat before they are simmered in a soup C. use a starch slurry or a roux made with oil (rather than butter) to bind a thick soup D. all of the above

c

Which of the following vegetables should be refrigerated during storage? A. onions B. potatoes C. eggplant D. winter squash

a

Wild rice __________. A. is actually not a rice B. is inexpensive C. is imported from China and India D. cooks more quickly than long-grain rice

a

__________ is a type of fermented milk. A. yogurt B. condensed milk C. evaporated milk D. homogenized milk

b

__________ potatoes can be white, yellow, blue, or purple A. all-purpose B. waxy C. russets or Idaho D. none of the above

b

_____________ turn(s) ___________ when it is cooked with ______________. A. Beets, white, acid B. Potatoes, yellow, alkali C. Tomatoes, olive green, alkali D. Brussels sprouts, bright green, acid.

d

______________ are the most popular deep-fried vegetable A. Carrots B. Potatoes C. Onion rings D. both B and C