Food Prep Quiz 2
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
A
A_____ is a type of rich cream soup made from shellfish A) bisque B) potage C) bouillon D) puree soup
A
Adding lemon juice to the water when cooking cauliflower will.... A) help keep the cauliflower white B) turn the cauliflower to a yellowish color C) help tenderize the cauliflower D) destroy vitamin C
A
Al dente means ....... A) firm to the bite B) starchy C) a pigment found in yellow vegetables D) having a soft texture
A
Coffee is grown in all the following countries or regions excepts _________ A) Africa B) Norway C) Colombia D) Indonesia
A
Couscous is made from ___ A) semolina B) rice flour C) buckwheat flour D) egg noddle dough
A
If you compare the methods of sauteing and pan-frying vegetables, three of the following are characteristics of sauteing. Which one is a characteristic of pan-frying? A) cooked for a longer time B) product is tossed or flipped C) cooked at higher temperature D) cooked in a smaller amount of fat
A
Minestrone, gazpacho, and borscht are examples of ___ soups. A) clear B) low fat C) national D) vegetarian
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
A
The Ingredients in a chai beverage are ____ A) milk, tea, spices, sugar B) black tea, spices C) espresso, steamed milk D) herbal tea, sugar, milk
A
The base for a standard 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 potato is classified as a tuber, which means that it is an underground ___________ A) stem B) root C) seed D) endosperm
A
Which of the following combinations is correct? A) enriched rice - coated with vitamins B) long-grain rice \ C) short-and medium-grain rice - fluffy when cooked D) all of these
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 not a member of the cabbage family? A) Leeks B) Broccoli C) Cauliflower D) Brussel Sprouts
A
Which of the following is not an example of unripened cheese? A) cottage cheese B) cream cheese C) cheddar cheese D) pot cheese
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
A
Which one of the following pigments is paired correctly with the color that is produces in vegetables? A) Anthocyanins --> Red B) Chlorophyll --> White C) Carotenoids --> Green D) Flavonoids and anthoxanthins --> Yellow and Orange
A
_____ is a type of fermented milk A) yogurt B) condensed milk C) evaporated milk D) homogenized milk
A
when making a rice pilaf, it is not necessary to _____ the rice A) wash B) saute C) measure D) add seasonings to
A
A ____ consists of thick vegetable purees or mixtures of small pieces of vegetables and a heavy bechamel or other binder, formed into shapes, breaded, and fried. A) fritter B) croquette C) both fritter and croquette D) neither fritter nor croquette
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 one at a time as needed C) mixing batches of vegetables together so that you have a mixture of colors, textures, and degree of doneness D) 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
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
B
It is important not to overload the pan when sauteing, because the vegetables will _____ A) cook too quickly B) simmer instead of saute C) become excessively brown D) soak up too much of the oil
B
Proper storage temperature for frozen vegetables is .... A) -18F (-28C) B) 0F (-18C) C) 32F (0C) D) none of these
B
Ratatouille is a __________ A) Chinese rodent casserole B) combination of vegetables that have been braised together C) single type of vegetable (e.g., celery) that has been boiled and then deep fried D) Middle-Eastern vegetables dish that is grilled over charcoal and served on a skewer
B
Russet or Idaho potatoes are __________ A) Idea for boiling B) Best for deep-frying C) High in moisture and sugar D) Best for salads, soups, and hash browns
B
Slices of tart apples are often cooked with red cabbage in order to ___ A) decrease its cooking time B) enhance the cabbage's natural color C) overcome the strong odor of the cooked cabbage D) All of these
B
The principal purpose of the chalazae in an egg is to _______ A) prevent it from breaking B) hold the yolk in the center C) provide a space called an air call D) prevent air from entering the egg
B
Tomato bisque is not a true bisque because it does not contain _______ A) roux B) shellfish C) tomatoes D) mirepoix
B
What color will carrots be after they are cooked with an acid such as lemon juices? A) Yellow B) Orange C) Red D) Gray
B
When cooking with cheese, it is important to remember that ___________ A) aged cheeses melt more slowly than young cheeses B) cheese becomes more tough and stingy when heated too much C) young cheeses add more flavor to foods than aged cheeses D) all of the above
B
Which of the following is not a problem associated with cooking milk and cream products? A) Curdling B) Scalding C) Scorching D) Formation of scum or skin
B
Which of the following statements is true about fiber in vegetables? A) fiber is made firmer by heat and alkali's B) fiber consists in part of cellulose and pectins C) fiber is softened by the presence of acids and sugars D) the amount of fiber is about the same in all vegetables
B
Which of the following vegetables is least likely to be grilled? A) Pepper B) Spinach C) Zucchini D) Eggplant
B
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? A) borsht B) gazpacho C) scotch broth D) avgolemono
B
Whole beaten eggs coagulated or are cooked at about what temperature? A) 140F (60C) B) 156F (69C) C) 185F (85C) D) 212F (100C
B
_____ are the most popular deep-fried vegetables A) carrots B) potatoes C) onion rings D) zucchinis
B
_______ consists of 3.5 percent nonfat milk solids, and 88 percent water. A) skim milk B) whole milk C) low-fat milk D) half-and-half
B
________ potatoes can be white, yellow, blue, or purple. A) All-purpose B) Waxy C) Russets or Idaho D) None of these
B
A __________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent. A) Broth B) Bouillon C) Consomme D) None of these
C
A bakes souffle contains all of the following elements expect ____ A) a base B) egg whites C) whipped cream D) a favor ingredient
C
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 ____ 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 custard mixture made of whole eggs plus milk coagulates at about what temperature? A) 140F (60C) B) 165F (74C) C) 185F (85C) D) 212F (100C)
C
Clarified butter has had its ________ removed A) fat B) salt C) milk solids D) cholesterol
C
If you cooked _____ cabbage in water containing ______, the cabbage would turn blue. A) red, vinegar B) green, vinegar C) red, baking soda D) green, baking soda
C
If you ordered pozole in a Mexican restaurant, you would receive _____ A) grits B) polenta C) hominy D) green wheat
C
Milk that has been treated to kill disease-causing organisms called A) certified B) homogenized C) pasteurized D) fortified
C
Most written recipes calling for fresh shell eggs are based on what size egg? A) Jumbo B) Extra large C) Large D) Medium
C
One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and simmering for A) 3-4 minuets B) 5-7 minuets C) 12-13 minuets D) 15-20 minuets
C
Vegetables are "shocked" by ______ A) being started in boiling water B) being sauteed before they are boiled C) being drained and cooled with cold water as soon as they have finished boiling or simmering D) none of these
C
Vegetables are least likely to be __________ A) boiled B) braised C) poached D) deep-fried
C
Vegetables for vegetable soups should be cut into uniform sizes for the sake of ___ A) appearance B) uniform cooking C) both a and b D) none of these
C
When rice noodles are used in stir-fried dishes, they are fire prepared by A) boiling them in a large quantity of salted water until al dante 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
C
Which of the following methods produces results that are closest to boiling? A) Baking B) Braising C) sauteing D) Steaming
C
Arborio, Jasmine, and Basmati are all types of long-grain rice. T/F
False
Bacon should be cooked at a high temperature to make it crisp. T/F
False
Cheeses should be stored unwrapped to allow for air circulation. T/F
False
Eggs Benedict are shirred eggs and Canadian bacon on an English muffin, topped with hollandaise sauce. T/F
False
Fresh pasta, if it has not been allowed to dry, takes about 5 minuets to cook after the water has returned to a boil. T/F
False
Grade A eggs are the best to use for poaching and frying. T/F
False
If vegetables are not overcooked, no vitamins will be lost. T/F
False
If vegetables cooked by simmering are prepared ahead of time, it should be removed from the heat and kept in its cooking water until needed for service. T/F
False
Parboiled rice take less time to cook than regular long grain white rice. T/F
False
Risotto is an Italian dish made by adding Parmesan cheese and mushrooms to basic rice pilaf. T/F
False
Vegetable soups are improved by several hours of simmering. T/F
False
Vegetables to be pureed must be cooked al dante. T/F
False
Which of the following statements about cheese is correct? 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
C
_____ contains approximately 80 percent fat A) butter B) Margarine C) Both butter and Margarine D) Neither butter nor margarine
C
_____ is/are the most stable pigment(s) because they are relatively unaffected by acids or alkali's A) flavonoids and anthoxanthins B) chlorophyll C) carotenoids D) anthocyanins
C
A food mill or immersion blender can be used to prepare ____ A) chowder B) Puree soup C) cream soup D) both puree soup and cream soup
D
A(n) __________ is a mixture of egg yolks and cream sometimes added to a cream soup to contribute richness and body A) Emulsion B) Roux C) Puree D) Liaison
D
Classic bisque's are _____ A) rich in taste B) expensive to prepare C) considered to be luxury soups D) all of these
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
D
It is important to control the factors that destroy nutrients, because these factors may also destroy _____ A) color B) flavor C) texture D) all of these
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
D
Semolina is A) an Italian rice dish B) a type of egg noddle C) a baked pasta dish D) a high-protein flour
D
The general term for dried legumes in Indian Cuisine is _____ A) Adzuki B) Mung Beans C) Dal D) Miso
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 these
D
To Prevent Curdling in cream soups, avoid ____ A) adding cold milk or cream to 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 these
D
When cooking eggs, you should not __________ A) let them coagulate B) cook them too long C) cook them at too high temperature D) cook them too long or cook them at too high a temperature
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 these
D
Which if the following causes the milk to curdle? A) Acids B) Tannis C) Heat D) All of these
D
Which of the following is not a corn product? A) Polenta B) Hominy C) Pozole D) Farro
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 not one of the steps for preparing instant couscous? A) measure equal parts by volume of couscous and water B) add the couscous all at once to the boiling water C) after uncovering, stir to break up lumps D) before serving, saute quickly in butter and reheat
D
Which of the following is one of the general rules of vegetable cookery? A) Cook green vegetables with a little baking soda B) Start with cold, salted water boiling vegetables C) Cook red and white vegetables in a strongly acid liquid D) Cook green vegetables and strong-flavored vegetables uncovered
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 odors cannot penetrate the shell of an egg D) They can lose as much as one grade a day if they are stored at room temperature
D
Which of the following may keep egg whites from foaming properly? A) Adding some sugar to the egg white before beating them B) Letting eggs come to room temperature before beating them C) Adding cream of tartar to the egg whites before beating them D) Letting some yolk get into the egg whites when cracking the eggs
D
Which of the following statements about dried mushrooms is correct? A) They must be soaked in ice water until they are soft B) Be careful not to squeeze them after they have soaked C) Discard the water in which the mushrooms have been soaked D) None of these
D
Which of the following statements is false? A) Cold soups can be served nested in a large bowl of crushed ice B) A main course portion of soup is approximately 10 to 12 ounces C) soup garnishes can be divided into toppings, accompaniments, and garnishes in 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
D
Which of the following statements is true about solanine? A) It gives potatoes a green color B) It is poisonous in large quantities C) It is formed when potatoes are stored in the light D) All of these
D
Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown if cut surfaces are exposed. T/F
True
Corn is treated with lye to make grits. T/F
True
Cream of cauliflower soup can be made by adding pureed, cooked cauliflower and cream to veloute sauce. T/F
True
Egg whites that have been whipped too long look grainy and dry. T/F
True
Except for potatoes, most vegetables to be fried are normally coated with breading or batter before being placed in the deep fryer. T/F
True
For proper whipping, heavy cream and all equipment should be well chilled. T/F
True
Frozen french fries should not be thawed before frying. T/F
True
If a cream of soup has a starch taste, it is probably because it wasn't cooked long enough. T/F
True
If vegetables must be cooked ahead of time, they should be undercooked. T/F
True
In general, aged cheese keeps longer than uncured cheese. T/F
True
Most vegetables cannot be baked from the raw state because they would dry out. T/F
True
Starchy potatoes contain less sugar than waxy potatoes. T/F
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. T/F
True
The best way to wash spinach is to put it in a colander and rinse it under cool running water. T/F
True
The main ingredients for fresh pasta dough to make fettuccine are flour and eggs. T/F
True