Test Two Study Guide [Chapters Six and Seventeen]

True or False? To test doneness of a roast turkey, insert a meat thermometer into the thickest part of the breast.

False

What is the name of a Game Bird that has relatively meaty breasts for its size?

A Quail

Broiling utilized radiant heat from a source above while ________________________ utilized radiant heat from a source below? A. Grilling B. Deep Frying C. Rotisserie D. Sous Vide

A. Grilling

The shape of the carcass; the amount of flesh; the amount of fat; the presence or absence of pinfeathers; skin tears, cuts or broken bones; and blemishes or bruises are the basis for the ________________ of poultry? A. grading B. inspection C. classification D. all of the answers listed

A. grading

The combination of flavors that characterize a finished dish is called ______.: _____ A. the flavor profile B. the primary flavors C. the secondary flavors D. the supporting flavors

A. the flavor profile

Gelatinization: _____ A. the process by which starch granules absorb water and swell in size B. to swirl a liquid in a cooking pan to dissolve particles of food remaining on the bottom C. the browning of sugars due to heat D. none of the answers listed

A. the process by which starch granules absorb water and swell in size

The internal temperature of a large roasted bird should be at least _______________________________. A. 150°F B. 165°F C. 180°F D. 212°F

B. 165°F

Which of the following combinations is INCORRECT? : _____ A. Juniper berry—spice B. Star Anise—herb C. Mace—spice D. Savory—herb

B. Star Anise—herb

In order to assemble a sachet d'epices, you must have ______. : _____ A. stapler B. cheesecloth C. chinois D. all of the answers listed

B. cheesecloth

Out of all nine cooking methods, the dry cooking methods include: _____ A. sautéing, stewing, roasting, poaching B. sautéing, deep frying, grilling, roasting C. deep frying, steaming, broiling, braising D. all of the answers listed

B. sautéing, deep frying, grilling, roasting

A basic difference between "light meat" and "dark meat" in poultry is that "dark meat" __________________________________________. A. has less fat B. takes longer to cook C. has less connective tissue D. all of the answers listed E. Both A and C

B. takes longer to cook

Although spices, herbs, and seasonings are important parts of a cook's job, it is crucial to remember that______. : _____ A. Most customers prefer their foods with additives B. your main ingredients are your main sources of flavor C. even the most subtle use of these ingredients can diminish the flavor of foods D. all of the answers listed

B. your main ingredients are your main sources of flavor

When composing a new dish, a cook should consider ______ as factors in making a dish appealing to the diner: _____ A. Appearance, décor, taste B. Aroma, mouth feel, ease of parking C. Mouth feel, appearance, aroma, taste D. Mouth feel, taste, concierge

C. Mouth feel, appearance, aroma, taste

Which of the following is not a form of the spice pepper? : _____ A. White B. Black C. Yellow D. Green

C. Yellow

Which of the following combinations is INCORRECT? : _____ A. clove—bud B. cumin—seed C. marjoram—root D. cinnamon—bark

C. marjoram—root

When Chef Carl James orders his poultry, his always careful to specify "whole" or "cut-up". This specification refers to which of the following terms for classifying poultry? A. size B. kind C. style D. class

C. style

Compared with chickens and turkeys, _____________________ have a thicker layer of fat under their skin and a lower yield. A. geese B. ducks C. capons D. Both A and B

D. Both A and B

The three ways in which heat is conducted are: _____ A. Convection, Electromagnetic, Ambient B. Radiation, Hydropower, Convection C. all of the answers listed D. Conduction, Convection, Radiation

D. Conduction, Convection, Radiation

The reaction, caused by heat that results in browning of the surface meat is called______? : _____ A. Roasting B. deglaze the pan C. Caramelization D. Maillard Reaction E. c and d

D. Maillard Reaction

A cook's judgment is based on his or her______. : _____ A. experience B. knowledge of basic cooking principles C. understanding of the raw materials available D. all of the answers listed

D. all of the answers listed

Free range chickens _____________. A. eat outdoors B. are allowed to move around freely C. are raised in a more "natural" environment than non-free range chickens D. all of the answers listed

D. all of the answers listed

Spices must be stored so that they are protected are protected from _____________________________________________________________. A. heat B. light C. moisture D. all of the answers listed

D. all of the answers listed

To sweat means to cook ______. : _____ A. slowly B. without browning C. in a small amount of fat D. all of the answers listed

D. all of the answers listed

Chef Janice stirs her sauce while it is cooking so that is does not burn on the bottom of the saucepan. This is an example of ______ convection transfer of heat. : _____ A. natural B. thermal C. conductive D. mechanical

D. mechanical

The least preferable way to determine the doneness of a small bird is to _____________________. A. test for looseness of joints B. observe the juices inside the cavity C. check for flesh separating from the bone D. pierce deeply with a fork and twist the flesh E. all of the answers listed

D. pierce deeply with a fork and twist the flesh

When building flavors, which of the following concepts should be considered? A. When two ingredients contrast, be sure they balance. B. Ingredients can work together by harmonizing or by contrasting. C. Consider not only the components of the single recipe, but also the other items that will be served with it on the plate. D. Every ingredients should have a purpose. E. All of the answers listed

E. All of the answers listed

______ is an ingredient notably used in molecular gastronomy techniques. : _____ A. Agar Agar B. Soy Lecithin C. Tapioca Maltodextrin D. Xantham Gum E. All of the answers listed

E. All of the answers listed

True or False? Any thawed duckling not cooked the day it was thawed should be quickly refrozen to avoid spoilage.

False

True or False? As proteins are heated, the coils gradually unwind, at which point the protein is said to be coagulated.

False

True or False? Capon is not a castrated chicken.

False

True or False? Flavoring occurs when a small quantity of ingredients, such as salt, is added to food to enhance natural flavors.

False

True or False? One way to prevent roast chickens from becoming dry is to baste them with stock during cooking.

False

True or False? Salt is the most important seasoning and it is best to use too much because you can always take it out.

False

True or False? Seasoning means adding a new flavor to a food, altering its natural flavor.

False

True or False? Simmering is the most appropriate cooking method for wild duck.

False

True or False? Spices are the leaves of certain plants that usually grow in temperate climates.

False

True or False? Studying classical flavor profiles from around the world can never reveal what flavor combinations work together.

False

True or False? The classes of chicken called broilers and fryers should be broiled or fried only. They are not suitable for other cooking methods.

False

True or False? The microwave can succeed in heating food based material that contain no moisture content.

False

True or False? When food is sautéed, or seared, it is important to add the food to a cold pan, and overcrowd the pan to sear foods quickly.

False

List the ingredients of three separate classical flavor combinations.

Japan: Ginger, Soy Sauce, Seaweed Italy: Basil, Olive Oil, Garlic Greece: Olive Oil, Lemon, Oregano Mexico: Cilantro, Corn, Clove/Cinnamon Middle East: Olive Oil, Cumin, Coriander, Mint

Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid? : _____ A. boil—simmer—poach B. simmer—poach—boil C. poach—boil--simmer D. none of the answers listed

A. boil—simmer—poach

Which of the following is not a type of chicken, turkey, duck, or goose? A. squab B. capon C. Rock Cornish game hen D. all of the answers listed

A. squab

When cutting up a chicken, it is possible to _______________________. A. split it for broiling B. cut it up into semi-boneless portions C. cut it into quarters or eights with the bones remaining in D. all of the answers listed above

D. all of the answers listed above

A poussin is a type of __________? A. duck B. pigeon C. turkey D. chicken

D. chicken

Which of the following is not a guideline for deep-frying? : _____ A. don't overload the baskets B. fry as close to service as possible C. most foods are fried 350F to 375F D. fry both strong and mild flavored items in the same fat

D. fry both strong and mild flavored items in the same fat

True or False? When protein coils unwind, they become attracted to each other and form bonds, at which point the protein is said to be denatured.

False

True or False? Barbequing is a roasting or grilling technique that requires a wood fire.

True

True or False? Braising and stewing are properly executed by utilizing a combination of dry heat and moist heat methods.

True

True or False? Conduction occurs when heat is transferred directly from one item to something touching it, and also from one part of an item to an adjacent part of the same item.

True

True or False? En papillote is a term used for foods wrapped in paper for cooking.

True

True or False? Ideally, fresh poultry should be used within 4 days of receiving.

True

True or False? Myoglobin is a type of protein that stores oxygen, more abundant in active muscles than in little-used muscles, and is the compound that makes "dark meat" dark.

True

True or False? Selective usage of traditional and non-traditional techniques should be applied only when it helps to intensify a flavor or aroma of food, or in a way to improve the dining experience.

True

True or False? The flavors of a dish can be thought of as primary and secondary flavors thoughtfully constructed in layers.

True

Describe the five methods for determining doneness in poultry items?

1. Looseness of the joints 2. Flesh separating from the bone 3. Firmness of the flesh 4. Clear Juices 5. Internal Temperature 165F/ thermometer inserted in thickest part of inner thigh and near the thigh socket joint

True or False? With experience, a chef should be able to identify many herbs and spices by aroma, taste, and appearance without looking at the label.

True

List all six major moist heat and combination cooking methods. Define all of the listed methods.

Poaching- to cook a food item submerged, or partially submerged and covered, in cooking liquid at approx. 160F-180F. Cooking liquid should actually not be bubbling for very gentle cooking. Simmering- to cook a food item submerged in cooking liquid at approx. 185F-205F. Cooking liquid should be gently bubbling. Boiling- to cook a food item submerged in cooking liquid at approx. 212F. Cooking liquid should be rapidly bubbling and greatly agitated. Steaming- to cook a food item directly exposed to steam. Braising- a combination cooking method where a food item is partially submerged in cooking liquid after preliminary browning. Food items are usually larger, whole piece(s) and cooking liquid covers 1/2 to 2/3 of the food item. Stewing- a combination cooking method where a food items is completely submerged in cooking liquid after preliminary browning. Food items are usually smaller/ bite size pieces, browned in batches, and submerged in cooking liquid.

List all four major dry heat cooking methods. Define all of the listed methods.

Sauteing- to cook quickly in a saute pan with a small amount of oil. Saute pan is heated before the addition of oil and then the addition of food item. Baking/Roasting- to cook in an environment surrounding the food item in hot, dry air. Baking- food item directly on cooking apparatus. Roasting- food item elevated for better circulation of hot, dry air around food item Grilling- to cook with radiant heat from below /Broiling- to cook with radiant heat from above Deep Frying- to cook food item submerged in hot fat

What is meant by the phrase "adjust the seasoning"? When should this step occur in a recipe?

The phrase "adjust the seasoning", or "season to taste", is an indicator to the chef to taste and check for seasoning. If the food item needs more seasoning, the should then take the opportunity to season the food before serving. This step should occur throughout the cooking process, where appropriate.