Food and Beverage Final Review
all of the above
11. Frozen fish should be __________.
True
13. Dressed fish is fish that has been scaled and gutted and has had the head, fins, and tail cut off.
chicken pot pie
A chicken stew that is served with a pastry cover is called
oyster
A common name for the nugget of tender meat in the hollow of the hip bone is called
quality grading
A government procedure that checks the quality of meat is called
soba
A thin Japanese noodle made from buckwheat is called
bulgur
A type of cracked wheat that has been partially cooked, often used in salads, is called
guinea
A type of domestic poultry related to the pheasant is called
Russet potato
A variety of potato, often from Idaho, having a high starch content and often used for baking, is called the
arborio
A variety of short-grain rice from Italy is called
blanquette
A white stew of white meats cooked by simmering without preliminary browning, and served with a white sauce, is called
chicken chasseur
Chicken served with a brown sauce flavored with white wine, shallots, mushrooms, and tomatoes is called
hash browns.
Cooked potatoes chopped, formed into cakes, and pan-fried are called
False
Dauphine potatoes are potatoes baked in cheese sauce until browned on top.
most often performed on fish that have been breaded or battered
Deep-frying fish is __________.
False
If a chicken is stuffed before roasting, it is necessary to decrease the roasting time.
new potatoes
Immature potatoes are also called?
False
In fish cookery, moist-heat methods are used primarily to tenderize tough fish.
True
Lyonnaise potatoes are sliced, boiled potatoes pan-fried with onions.
posole
Mexican whole-grain hominy is also called
True
Potatoes should be stored at 55-60ºF (13-16ºC).
rice pilaf.
Rice that is first cooked in fat, then in liquid (braised rice) is called
False
Risotto is Italian cornmeal.
True
Salted and cured meats to be simmered are generally started in cold water.
False
Shrimp that are designated "21/25" weight about 1¼ oz each.
True
Since oxtails are not naturally tender, they should be cooked by simmering or braising.
True
Soybeans have the most high-quality protein.
basting
Spooning fat drippings over a roast as it cooks is called
True
Starchy potatoes should not be refrigerated because they will lose their texture.
Pommes Vapeurs
Steamed potatoes are also called
calamari
The Italian name for squid, often used on menus, is
False
The bone that forms the stem of the T in a T-bone steak is called the backbone.
magret
The boneless breast of a moulard duck is called
False
The breast of a chicken has the most connective tissue.
False
The common meat that bison or buffalo most resembles is venison.
True
The deep-fryer should be set at a temperature of 325-350ºF (160-175ºC) for deep-frying chickens).
mollusks
The family of sea animals that includes soft animals that live inside a pair of hinged shells is called
caul
The fatty membrane covering a pig's stomach is called
True
The largest varieties of scallops are called sea scallops.
pierce deeply with a fork and twist the flesh
The least preferable way to determine the doneness of a small bird is to __________.
test the internal temperature with a meat thermometer.
The most accurate way to test the doneness of a large roast is to
True
The primal cut that is used to make Canadian-style bacon is pork loin.
larding
The process of inserting strips of fat into a piece of meat, usually a cut of meat that has little of its own fat, is called
True
The roaster duckling is the class of duck best for roasting.
coral
The roe or eggs of a lobster is called
False
The standard full rack of lamb contains 6 ribs.
roast at a high temperature for a short time.
To "flash-roast" a Cornish game hen means to
True
To avoid salmonella, wash all equipment and cutting surfaces after handling poultry.
False
To sauté meats in the most efficient way, you should make sure that you use a small enough pan, so that the meat covers the bottom completely.
False
U.S. grade AA is the highest U.S.D.A. grade of chicken.
True
Veal is not aged because it doesn't have enough fat cover to protect it from drying out.
True
Very small poultry items are generally roasted at a high temperature.
False
Waxy potatoes are most often used for making potato purée.
brush generously with fat before and during broiling
When broiling or grilling chicken, it is helpful to __________.
False
When sautéing a skinless fillet of fish, the side that was not against the bone should be browned first.
surimi
Which of the following is a processed seafood product rather than an actual type of fin fish or shellfish?
monkfish
Which of the following is a type of lean fish, meaning it is low in fat?
class
Which of the following is the market term that indicates the relative age and sometimes the sex of a poultry item?
kind
Which of the following is the market terms indicating the species (such as chicken, turkey, or duck) of a poultry item?
Store frozen meats at 0°F (-18°C) or colder.
Which of the following is true about storing frozen meats?
True
White rice is often washed before boiling to remove excess starch.
