CU122 Final Prep
A good way to prepare a large quantity of bacon is to cook it in a(n) __________. Select one: a. oven b. sauté pan c. steam kettle d. microwave oven
a
A panada in a forcemeat acts as Select one: a. a binding agent b. a flavoring ingredient c. a source of fat d. none of these
a
Almost all chutneys contain Select one: a. An acid ingredient b. A baked element c. A pickled ingredient d. A whole spice
a
Broad-leaf endive is also known as Select one: a. escarole. b. cos lettuce. c. bibb lettuce. d. Chinese cabbage.
a
During the production of ice cream, overrun refers to the __________. Select one: a. increase in volume due to incorporation of air during the freezing process b. amount of product that remains after the specified quantity has been produced c. extra expense that results when a product expands out of its container when it freezes d. none of these
a
Ice cream and sponge cake baked under a coating of meringue is known as __________. Select one: a. Baked Alaska b. meringue glacée c. profiteroles gratin d. Japonaise Meringue
a
It is sometimes helpful to oil the surface of a fermenting dough to __________. Select one: a. prevent a crust from forming b. allow it to retain its carbon dioxide c. strengthen the surface gluten fibers d. facilitate the later steps of scaling and rounding
a
Pastry for pâtés is closest to which of the following basic doughs? Select one: a. pie dough b. puff pastry c. pâte à choux d. short dough
a
Salsa is actually the Spanish and the Italian word for Select one: a. Sauce b. Salt c. Salmon d. A type of dancing
a
The best flour to use for making éclair paste is ______________. Select one: a. bread flour b. pastry flour c. cake flour d. three parts cake flour plus one part cornstarch
a
The difference between flaky and mealy pie dough is __________. Select one: a. the way in which the fat is blended with the flour b. that flaky dough resists sogginess better than mealy dough c. that flaky pie dough is used for bottom crusts and mealy dough is used for top crusts d. all of these
a
The ingredients in both __________ and __________ meringues are hotter than room temperature when they are beaten. Select one: a. Swiss, Italian b. Swiss, common c. Italian, common d. none of these
a
The most accurate method to determine the desired doneness of a syrup is by __________. Select one: a. using a candy thermometer b. carefully watching the color of the syrup as it changes from clear to dark c. dropping a little syrup into a bowl of cold water and checking the hardness of the cooled sugar d. dipping a spoon into the syrup, removing it carefully, and measuring the length of the thread of hardened syrup that is produced
a
The mouth feel or body of ice cream depends on several factors. Which of the following is not one of them? Select one: a. flavor b. overrun c. smoothness d. ability to melt in the mouth to a smooth, not too heavy liquid
a
The word chutney originated in Select one: a. India b. Thailand c. England d. France
a
To ____ something is to submerge it in an acidic solution or a solution that will become acidic. Select one: a. Pickle b. Jam c. Chutney d. Acidify
a
Vegetables suitable for crudités are Select one: a. Celery, carrots, and radishes. b. Eggplant, zucchini, and squash. c. Celery, onion, and bell pepper. d. Beets, potatoes, and turnips.
a
Western cooks have been especially inspired by the sweet-and-sour types of chutney, so when the word chutney appears on a menu, it usually refers to a cooked fruit or vegetable condiment that is Select one: a. Sweet, spicy, and tangy. b. Salty, sweet, and spicy. c. Tangy, bitter, and sweet. d. Spicy, salty, and tangy.
a
When making salsas, which ingredient draws juices out of the ingredients to provide moisture for the mixture? Select one: a. Salt b. Herbs c. Acid d. Pepper
a
When mixing a yeast bread dough, it is important to remember to __________. Select one: a. use the dough arm attachment when using a vertical mixer b. taste the dough to determine if it has been thoroughly mixed c. add a little more water if a dough still appears sticky toward the end of its mixing time d. be sure you follow the mixing times given in bread formulas exactly, regardless of the type of mixer you are using
a
Which of the following is not one of the steps in the biscuit method? Select one: a. Fold the beaten eggs into the batter. b. Cut the fat into the dry ingredients. c. Add the liquid ingredients to the dry ingredients. d. Sift together the dry ingredients.
a
Which of the following statements is false? Select one: a. Cobblers have a bottom crust. b. Crisps are topped with brown-sugar streusel. c. Bettys contain alternate layers of cake crumbs and fruit. d. none of these
a
Which set of words completes the following sentence correctly? An American omelet is __________, and a French omelet is __________. Select one: a. easier to learn, harder to learn b. faster to prepare, slower to prepare c. cooked with high heat, cooked with low heat d. made by stirring the eggs, made by lifting the eggs
a
You might use a double boiler if you were preparing __________ meringue. Select one: a. Swiss b. Italian c. common d. Neapolitan
a
____________________ are small sandwiches made from bread with the crusts removed. Select one: a. Tea sandwiches b. Club sandwiches c. Wraps d. Panini
a
Hard-crusted breads and whole grain breads are most likely to be __________ dough products. Select one: a. rich b. lean c. rolled-in d. none of these
b
If you make a raisin pie, you are most likely to use the __________ method. Select one: a. rehydration b. cooked fruit c. cooked juice d. old-fashioned
b
If you would read the phrase "Knead very lightly" in a quick bread formula, then this formula would use the __________ mixing method. Select one: a. muffin b. biscuit c. both muffin and biscuit d. neither muffin nor biscuit
b
In which of the following cities are you most likely to find the most authentic antipasti? Select one: a. Paris b. Rome c. Tokyo d. Madrid
b
Pie dough should be kept cool during mixing and make-up because __________. Select one: a. if it is too warm, gluten will develop too slowly b. shortening has its best consistency when it is neither too warm nor too cold c. a butter-based dough will turn rancid very quickly if its temperature is too high d. the salt in the dough will keep the shortening and the flour from mixing properly at high or low temperatures
b
The most appropriate type of pie dough or crust to use for pumpkin pie is Select one: a. flaky pie dough, unbaked. b. mealy pie dough, unbaked. c. mealy pie dough, prebaked. d. short dough.
b
The principal purpose of the chalazae in an egg is to __________. Select one: a. prevent it from breaking b. hold the yolk in the center c. provide a space called an air cell d. prevent air from entering the egg
b
There are several methods to protect the freshness of bread. Which of the following is not one of them? Select one: a. freeze it b. refrigerate it c. store it at room temperature d. wrap it in a moisture-tight wrapper
b
When caviar is labeled "malassol," it ______________________________. Select one: a. has the largest eggs b. is made with relatively little salt c. come from fish from the Baltic sea d. comes from North American fish
b
Which of the following can be made with re-rolled puff pastry trimmings or blitz puff pastry? Select one: a. éclairs b. napoleons c. patty shells d. cream horns
b
Which of the following can be prepared without a refrigerator? Select one: a. a chiffon b. a baked soufflé c. a mousse d. a bavarian
b
Which of the following combinations is correct? Select one: a. reuben → tea sandwich b. cheeseburger → simple sandwich c. club → open-faced sandwich d. submarine → multidecker sandwich
b
Which of the following is not one of the purposes of dough mixing? Select one: a. to develop gluten b. to develop alternate layers of fat and dough c. to distribute the yeast evenly throughout the dough d. to combine all ingredients into a uniform, smooth dough
b
Which of the following is true about biscuits? Select one: a. Under-kneading toughens biscuits. b. Biscuits will approximately double in height during baking. c. Biscuits made from reworked scraps tend to be extremely tender. d. If you do not wish your biscuits to have a brown top, brush them with egg wash or milk before baking.
b
Which of the following pastry → product combinations is correct? Select one: a. puff pastry → éclairs b. puff pastry → napoleons c. éclair or choux paste → turnovers d. all of these
b
Which set of words completes the following sentence correctly? Flour has _________ thickening power in pie fillings than other starches and makes the product __________. Select one: a. less, lumpy b. less, cloudy c. more, lumpy d. more, less susceptible to freezer damage
b
Which set of words completes the following sentence correctly? __________ are usually produced from __________ doughs. Select one: a. Croissants and Danish pastry, rich b. Hard-crusted breads and rolls, lean c. Sweet rolls and coffee cakes, rolled-in d. all of these
b
A chef wants to make an omelet with the frozen eggs that were delivered to his kitchen this morning. He will have a problem doing this because __________. Select one: a. frozen eggs are not well suited for omelets b. these eggs have probably not been pasteurized c. the eggs will take approximately two days to thaw in the refrigerator d. all of these
c
A short dough crust would be most likely used to produce a __________. Select one: a. chiffon pie b. custard pie c. small fruit tart d. baked fruit pie
c
Cream of tartar is used in some cooked syrups to __________. Select one: a. flavor the syrup b. speed up the caramelization process c. prevent the syrup from crystallizing d. increase the intensity of the sweetness of the syrup without adding additional calories
c
If a dough is sticky, hard to work with, and slightly sour, it is because the baker __________. Select one: a. let it ferment too long b. fermented it at a temperature that was too high c. either let it ferment too long or fermented it at a temperature that was too high d. neither let it ferment too long nor fermented it at a temperature that was too high
c
If you make a berry pie, you are most likely to use the __________ method. Select one: a. rehydration b. cooked fruit c. cooked juice d. old-fashioned
c
If you want to make a frozen dessert, but you don't have the equipment to stir it while it is freezing, then you should make __________. Select one: a. sherbet b. ice cream c. a frozen soufflé or mousse d. either sherbet or ice cream
c
Popovers require more mixing than other quick breads because they __________. Select one: a. are made from weaker flour b. are leavened by yeast, not steam c. must contain well-developed gluten to hold their shape as they rise d. all of these
c
The ideal starch to use for thickening most fruit pie fillings is ______________. Select one: a. pastry flour b. tapioca c. waxy maize d. cornstarch
c
To create over 1000 layers, puff pastry is given ______________. Select one: a. three 3-folds b. three 4-folds c. four 4-folds d. six 4-folds
c
When making a mealy pie dough, it is important to work the fat into the flour until the mixture looks like ___________. Select one: a. peas b. hazelnuts c. coarse cornmeal d. either peas or hazelnuts
c
Which of the following salads is made with green beans, potatoes, lettuce, tuna, and olives? Select one: a. Chef's Salad b. Waldorf Salad c. Salade Niçoise d. Garden Salad
c
Which of the following statements about crumb crusts is true? Select one: a. Crumb crusts are used only for baked pies. b. Crumb crusts are more difficult to make than pastry crusts. c. Baking a crumb crust makes it firmer, less crumbly, and improves it flavor. d. One advantage of crumb crusts is that any flavor of crumb crust compliments the flavor of any filling.
c
Which of the following statements about puff pastry is false? Select one: a. Puff pastry is a rolled-in dough. b. Puff pastry consists of over 1,000 layers. c. Puff pastry's dramatic rise is due to its large amount of yeast. d. Puff pastry contains no added leavening agent, but it can rise to eight times its original thickness when it is baked.
c
Which of the following statements about sugar cooking is false? Select one: a. If melted sugar continues to cook, it will eventually caramelize, darken, and burn. b. One pint (one pound) of water is needed to dissolve and cook three to four pounds of sugar. c. A syrup cooked to a high temperature will be softer when it is cooled than a syrup cooked to a low temperature. d. The principle of sugar cooking is simple: A solution of sugar and water is boiled to evaporate part of the water.
c
Which of the following statements about éclair paste is true? Select one: a. If a product made from éclair paste is left in the oven too long, it may collapse. b. This type of pastry is one of the most difficult to produce of all the dessert pastries. c. Éclair paste and popover batter are similar because both of them are leavened by steam. d. Proper baking temperatures are crucial. You must start at a relatively low temperature and then increase the temperature steadily until the product is done.
c
Which of the following would you not do when preparing a large quantity of simple sandwiches? Select one: a. Arrange bread slices in rows on a sanitary tabletop. b. Spread all the slices with the desired spread. c. Make sure fillings are at room temperature. d. Wear gloves.
c
You can extend the keeping qualities of terrines in their molds by Select one: a. covering the top with a layer of fat. b. covering the top with a layer of aspic. c. both of these d. none of these
c
__ helps to balance sweetness in salsas. Select one: a. Salt b. Herbs c. Acid d. Pepper
c
A good reason for cutting meats and poultry into thin slices for sandwiches is that ____________________________. Select one: a. thin slices are more tender b. a sandwich made from thin slices is easier to eat c. many thin slices make a thicker sandwich than one or two thick slices of the same total weight d. all of these
d
A layer of meringue made with chopped nuts folded into the mixture is __________. Select one: a. Baked Alaska b. meringue glacée c. profiteroles gratin d. Japonaise Meringue
d
A rich dough mixture contains more __________ than a lean dough mixture. Select one: a. fat b. eggs c. sugar d. any or all of these
d
Bavarians, chiffons, mousses, and soufflés all gain their light, fluffy, or puffed texture from __________. Select one: a. whipped cream b. whipped egg whites c. a combination of whipped cream and egg whites d. any of these
d
Because only slight gluten development is desired in most quick breads, __________. Select one: a. their doughs are kneaded only lightly b. they contain a high proportion of sugar and fat c. their batters are mixed only until the dry ingredients are moistened d. all of these
d
Blitz puff pastry is __________. Select one: a. slower and more difficult to prepare than regular puff pastry b. named after its inventor, Adolph Blitz, a famous German pastry chef c. suitable for patty shells and other products where a high, light pastry is required d. is actually a very flaky pie dough that is rolled and folded like regular puff pastry
d
Dessert syrups __________. Select one: a. are simple syrups plus flavoring b. are used to moisten and flavor some cakes c. may be flavored with extracts, liquors, or lemon or orange rind d. all of these
d
Egg whites will whip up into a better foam if Select one: 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 room temperature.
d
The meaning of "relish" is Select one: a. A mixture of chopped vegetables (and sometimes fruits), at least one of which is pickled in vinegar or a salt solution. b. A Northern Italian condiment made of candied fruit and a mustard-flavoured syrup c. Any raw or pickled vegetable used as an appetizer d. A and C
d
The most common fault in the production of French toast is to __________. Select one: a. cook it on a griddle b. use white Pullman bread c. let the bread soak too long in the batter d. none of these
d
The most important meat used in the production of pâtés is ________. Select one: a. veal b. beef c. liver d. pork
d
The primary objective of preparing a raw foie gras before using it to make a terrine is Select one: a. to reduce the fat content. b. to make it pliable enough to fit the mold. c. to chill it properly. d. to remove the large veins.
d
The proper cooking method for a chicken galantine is Select one: a. poaching. b. roasting. c. panfrying. d. both poaching and roasting.
d
When you are coating a food with aspic jelly, what are the proper temperatures for the food and jelly? Select one: a. The jelly and food should both be slightly warm. b. The jelly should be warm and the food should be cold. c. The jelly should be cooled and the food should be warm. d. The jelly should be cooled and the food should be cold.
d
Which of the following phrases are you likely to read in both a biscuit and a muffin method formula? Select one: a. Cut in fat. b. Add melted fat. c. Knead very lightly. d. Add liquid ingredients to dry ingredients and mix just until combined.
d
__________ are quick breads. Select one: a. Coffee cakes b. Biscuits and muffins c. Corn breads and popovers d. all of these
d
______________ are made from thin strips of puff pastry rolled around a tube. Select one: a. Éclairs b. Napoleons c. Patty shells d. Cream horns
d
Conditioned omelet pans should be scoured well after each use to prevent the eggs from sticking. Select one: True False
f
Properly cooked fried eggs have crisp, well-browned edges. Select one: True False
f
After it is removed from refrigeration, puff pastry dough should be allowed to warm up to room temperature before being rolled and cut. Select one: True False
false
Hard-crusted breads, such as French bread, must be kept wrapped in order to keep the crust crisp. Select one: True False
false
Pre-preparation is important for making sandwiches in quantity, but it is not important on the short-order station because all sandwiches are made to order. Select one: True False
false
Proper temperature for fermenting most bread doughs is about 100ºF (38ºC). Select one: True False
false
Solid ingredients should be mixed with a gelatin mixture as soon as the gelatin has congealed. Select one: True False
false
The bottom crust of the filled fruit pie pictured is made from a flaky pie dough. Select one: True False
false
The most commonly used leavening agent for popovers is baking powder. Select one: True False
false
Water for pie dough should be lukewarm (90ºF or 32ºC) when added to the flour and shortening. Select one: True False
false
When topping a pie with meringue, you must be careful not to let the meringue touch the rim of the crust. Select one: True False
false
Wrap sandwiches should be served uncut so that the filling will stay inside the sandwich. Select one: True False
false
Éclairs and cream puffs must be cooled rapidly after removal from the oven. Select one: True False
false
A club sandwich is a multidecker sandwich made of three slices of toast, chicken or turkey, lettuce, tomato, and sometimes other ingredients. Select one: True False
true
Crisp, baked meringues may be made with 2 pounds of sugar per pound of egg whites. Select one: True False
true
Egg whites that have been whipped too long look grainy and dry. Select one: True False
true
Eggs in the shell readily absorb flavors and odors from other foods. Select one: True False
true
French bread becomes stale faster than regular white bread. Select one: True False
true
French bread, hard rolls, rye bread and whole wheat bread are all examples of lean dough products. Select one: True False
true
Muffins that contain a high percentage of sugar are likely to be tender than those with less sugar. Select one: True False
true
The rolling-in procedure for Danish dough requires three 3-folds. Select one: True False
true
Two types of salad greens that should not normally be used by themselves are escarole and chicory. Select one: True False
true
When you are cutting biscuits with a round hand cutter, you should press the cutter straight down, not twist it. Select one: True False
true
