culinary theory final
If one Cajun burger has a food cost of $0.60 and a food cost percentage of 35%, what is the menu price?
$1.75
If one Cajun burger has a food cost of $1.20 and a food cost percentage of 35 percent, what is the menu price?
$3.45
Proper storage temperature for frozen vegetables is
0ºF (-18ºC)
¼ cup = __________ tsp
12
The internal temperature of a large roasted bird should be at least __________.
180°F (82°C)
Proper water temperature for brewing coffee is
195º-200ºF (90º-93ºC)
Basic proportions for boiling long grain white rice are
2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice).
Stock will keep for __________ if properly refrigerated.
2 to 3 days
If a recipe calls for 5 lbs ground beef to make 20 four-ounce burgers, how much beef is needed to make 60 6-ounce burgers?
22.5
If a recipe calls for 5 lbs ground beef to make 20 four-oz. burgers, how much beef is needed to make 60 6-oz. burgers?
22.5
Ideally, poultry should be used within __________ of receiving, and never more than __________.
24 hours, 4 days
1¾ lb = __________ oz.
28
You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz of tomato sauce. If you want to convert it to 12 portions, you will need _____ lbs of beef and _____ oz of sauce.
3, 48
You have a recipe for 8 portions of chili that requires 2 lbs of ground beef and 32 oz. of tomato sauce. If you want to convert it to 12 portions, you will need _____ lbs of beef and _____ oz. of sauce.
3, 48
Chicken stock should be simmered for about:
3-4 hours.
Recommended simmering time for fish stock is:
30-45 minutes.
The temperature of the fat for blanching French fries (the first cooking stage) should be
325ºF (160ºC).
The temperature of the fat for blanching french fries (the first cooking stage) should be
325ºF (160ºC).
Heavy whipping cream has a fat content of
35-40 percent
64 oz = __________ lb
4
8 tbps = __________ fl oz
4
8 tbsp = __________ fl oz.
4
Coffee made in an urn requires a brewing time of
4-6 minutes.
The standard proportion of ingredients in mirepoix is _________.
50% onions, 25% celery, and 25% carrots
The ratio of egg to butter in hollandaise is approximately:
6 egg yolks per pound (450 g) of clarified butter.
Recommended simmering time for beef and veal stock is:
6-8 hours.
To make a white roux with 8 oz. of clarified butter, you will need:
8 oz. flour.
The correct proportion of basic ingredients in a stock is _____% bones, _____% mirepoix, and _____% water.
80, 10, 100
Which of the following statements is true about reduction?
A reduced stock has more body than a nonreduced stock
Which of the following statements is true about stock ingredients?
Bones from lean white ocean fish make the best fish stock.
Which of the following small sauces is paired correctly with its distinguishing ingredient?
Bordelaise → blanched beef marrow
Which of the following cuts is in the shape of a cube?
Brunoise
Which of the following is one of the general rules of vegetable cookery?
Cook green vegetables and strong-flavored vegetables uncovered.
Which of the following is most likely to be a problem when roasting poultry?
Cooking the legs to doneness without overcooking the breast.
A purée of vegetables or fruits used as a sauce is known as a __________.
Coulis
Which of the following statements about marinating is incorrect?
Cover only part of the product with the marinade.
Stainless steel and aluminum containers are best for marinating.
False
To avoid curdling, add milk to a cream soup before adding the roux.
False
When truing a knife blade on a steel, use heavy pressure against the steel to get the greatest sharpening action.
False
Which of the following statements is true about fiber in vegetables?
Fiber consists in part of cellulose and pectins.
Which of the following is not true about fish storage?
Frozen fat fish can be stored up to six months.
Which of the following is true about processed vegetables?
Frozen or canned vegetables should be treated as if they are partially or fully cooked vegetables.
Banon, Boucheron, Montrachet, and Chèvre are made from milk from _______________.
Goats
In the blanks provided after the food items listed in column 1, write the letter from column 2 that corresponds to the name of the station of the kitchen brigade responsible for its preparation.
Grillardin- broiled steak Rotisseur - Roast beef Entremetier - glazed carrots Poissonier - poached fillets Patissier - apple pie Saucier - hollandaise sauce Garde manger- salad dressing
Which of the following is not a soft-ripened cheese?
Gruyère
Which pair of words or phrases makes the following sentence true when they are inserted in the blanks? __________ food should be kept at a temperature of __________.
Hot, 135°F (57°C) or higher
_____________ is the US government procedure that guarantees the wholesomeness of poultry
Inspection
Which of the following statements is a correct answer to the following question? "Describe one characteristic or use of a glaze or glace?"
It is necessary to add only a small amount of a glaze to most recipes because glazes are so concentrated.
__________ is the major flaw in fish preparation.
Overcooking
Which of the following is true about oysters?
Oysters can be kept for a week if they are stored in a cold, wet place in the cartoons or sacks in which they arrived.
__________ is a cold purée soups containing leeks, potatoes, and cream.
Potage Mongole
Mashed potatoes, duchesse potatoes, and potato croquettes all start out as __________.
Potato purée
Which of the following statements about potatoes is false?
Potatoes may be cooked in only a limited number of ways.
Which of the following is not one of the three principles of food protection from bacteria?
Promote the locomotion of bacteria.
Which of the following is the correct order (from youngest→ oldest) of types of chickens?
Rock Cornish game hen → broiler/fryer → roaster → capon → hen/cock
In the blank before each of the following potato preparations, write the letter a if you would use starchy potatoes, and b if you would use waxy potatoes.
Starchy- French fries Starchy-potato salad Waxy-duchesse Waxy-croquettes Starchy-augratin Starchy- rissole Starchy- garnish for beef stew Starchy-american fries Waxy- baked potatoes Waxy-potato chips
The Maillard reaction is the name given to what cooking reaction?
The process that is responsible for the browning of the surface of meat when it is cooked.
Most bacteria that cause food-borne disease are spread by food workers.
True
The goal of pre-preparation is to do as much work in advance as possible without loss of quality.
True
Milk labeled _________________ can be stored unrefrigerated for up to 10 months before opening.
UHT
The most popular grade of fresh beef sold in restaurants and in retail outlets is
USDA choice
Which of the following statements is not true about the use of disposable gloves in food preparation?
Using disposable gloves enables a food worker to handle both raw ingredients and ready-to-eat foods at the same time.
Which of the following statements about cheese is correct?
When serving a grated cheese, it is always best to grate the cheese immediately before serving it.
Which of the following sets of words correctly completes the following sentence? __________ birds can be successfully cooked by __________ methods, whereas __________ birds need to be cooked with __________ methods.
Young, dry-heat, old, moist-heat
Fond lié is __________.
a brown stock thickened lightly with cornstarch
An allergen is ____________________.
a food that triggers a reaction by a person's immune system
Semolina is
a high-protein flour
There will be more connective tissue in a piece of poultry that comes from __________.
a muscle that has been used or exercised extensively
Which of the following is not a factor responsible for nutrient loss in vegetables?
acids
To preserve its white color when cooking cauliflower, you would _____________________.
add a little lemon juice
When making a vegetable soup, it is important to remember to avoid __________.
adding all the vegetables at the same time if they have different cooking times
Lobsters should be __________.
alive before they are cooked
A bain marie is __________.
all of the above
A restaurant is likely to buy fish whole if __________.
all of the above
As part of your mise en place, you must __________ before you begin to actually prepare a recipe.
all of the above
Free-range chickens __________.
all of the above
If a menu lists an item as "fresh," then it must never have been __________.
all of the above
Large shrimp are sometime butterflied to _____.
all of the above
Meat shrinkage--caused by moisture loss during the cooking process--is a major problem because too much moisture loss causes __________.
all of the above
Raw milk __________.
all of the above
Tenderness in cooked meat is determined by
all of the above
The new method of kitchen organization adopted early in the 20th century __________.
all of the above
The process of reduction may be used in sauce making for the purpose of:
all of the above
To sweat means to cook ___________.
all of the above
When ordering a cut of meat from a supplier, you must specify its _______.
all of the above
When using a deep fryer, it is important to __________.
all of the above
Which of the following can cause vitamins in vegetables to be lost or destroyed?
all of the above
fusion cuisine is __________________________________.
all of the above
in the late 1700's new developments in food service received a great stimulus _________.
all of the above
A cook's judgment is based on his or her __________.
all of these
A standardized recipe is a customized recipe developed by an operation __________.
all of these
A stock may be flavored by cooking __________.
all of these
A written recipe cannot tell you everything, and some judgment by the cook is always required because __________.
all of these
Although they were once ignored, vegetables are appreciated today for __________.
all of these
An executive chef is responsible for __________.
all of these
Carême's books contain the first systematic account of __________.
all of these
Changes in the food industry during the twentieth century have been due to __________.
all of these
Chefs blanch some foods in order to __________.
all of these
Classical bisques are __________.
all of these
Demi-glace __________.
all of these
Escoffier simplified the "general confusion" of the old menus by calling for
all of these
Espagnole or brown sauce is __________.
all of these
Fusion cuisine is ___________________________.
all of these
Heat can be transferred by __________.
all of these
In order to assemble a sachet, you must have ___________.
all of these
In the late 1700s, new developments in food service received a great stimulus __________.
all of these
It is important to control the factors that destroy nutrients, because these factors may also destroy __________.
all of these
Myoglobin is ____________________________________.
all of these
Physical contamination may __________.
all of these
Tenderness in cooked meat is determined by __________.
all of these
The new method of kitchen organization adopted early in the twentieth century _________________.
all of these
The process of reduction may be used in sauce making for the purpose of
all of these
The purpose of the guiding hand during cutting is to __________.
all of these
To prevent curdling in cream soups, avoid __________.
all of these
Velouté sauce can be made with __________ stock.
all of these
When cooking green vegetables, which of the following helps to protect their color?
all of these
Which of the following causes milk to curdle?
all of these
Which of the following conditions can affect the growth of bacteria?
all of these
Which of the following cooks may handle meat products as part of their duties?
all of these
Which of the following is a potential hazard in the kitchen?
all of these
Which of the following is not a kidney bean?
all of these
Because preparing foods sous vide requires putting foods in vacuum packs, guarding against ____________________ is especially important.
anaerobic bacteria
A _______________ is a tall, cylindrical stainless steel container used for storing foods and for holding them in a hot water bath.
bain marie insert or bain marie
Covering the breast of a bird with a layer of fat to protect it during roasting is called _____________.
barding
If you were hired as a working chef, you would __________.
be in charge of the kitchen and handle one of the production stations
Russet or Idaho potatoes are __________.
best for deep-frying
The temperature range of the Food Danger Zone is _____.
between 41°F (5°C) and 135°F (57°C)
A thickening agent made of the same ingredients as roux but made without cooking is:
beurre manié.
A __________ is a type of rich cream soup made from shellfish.
bisque
_________________ is a type of rich cream soup made from shellfish.
bisque
Which of the following thick soups are most likely to contain seafood?
bisques
What has a soft body and is protected by a pair of hard, hinged shells?
bivalve
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?
boil → simmer → poach
The heat of cooking affects tenderness of meat by _____.
both a and b
The potato is a _________ .
both a and b
Vegetables for vegetable soups should be cut into uniform sizes for the sake of ______.
both a and b
When using a griddle, it is essential to __________.
both a and b
if you were hired as a working chef, you would _____
both a and b
The purpose of the steel is to __________ the edge of a knife.
both a and c
A prawn is a __________.
both crustacean and large shrimp
Cutting food into uniform shapes and sizes is important because it __________.
both ensures even cooking and enhances the appearance of the product
Which set of words completes the following sentence correctly? __________ fish is especially well suited to __________.
both of the above
The potato is a _________.
both starch and vegetable
Flavored oils should be refrigerated because
botulism could develop in unrefrigerated flavored oils.
Which of the following is a combination of both moist and dry heat cooking?
braising
The part of the chicken that is the lowest in fat is the ____________.
breast
Caterina Medici and her Italian cooks are correctly credited with ___________.
bringing more refined manners and elegance to European dining rooms
If a stock is flavored with meat instead of bones, it is known as a __________.
broth
You would be required to deglaze a pan if you were making a __________ stock.
brown
If crème fraîche is not available, you can easily make a similar product if you have ____________ and ________________ on hand.
buttermilk, heavy cream
When cooking with cheese, it is important to remember that __________.
cheese becomes tough and stringy when heated too much
The __________ is the cook's most important and versatile cutting tool.
chef's knife
The most frequently used knife in the professional kitchen is the __________ knife.
chef's or French
A _______________ is a cone-shaped strainer.
china cap
To produce a sauce with the greatest smoothness, you would use a __________ to strain it.
chinois
Many __________ are purée soups that have not been puréed.
chowders
Which of the following is least likely to be found in a bouquet garni?
cloves
A __________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent.
consomme
A raft is part of the production of which of the following soups?
consomme
A _______________ is a type of oven with a fan that circulates the hot air.
convection oven
To convert the yield of a recipe to a different number, you must first calculate the __________.
conversion factor
__________ affects the texture, flavor, color, and nutrients of vegetables.
cooking
_________________ are soups that are thickened with roux or other added starch and contain milk and/or cream.
cream soups
A __________ is an animal with a segmented shell and jointed legs.
crustacean
A primal cut is fabricated when it is _____.
cut up and trimmed in various ways
French fries are often blanched in fat before they are deep fried because the blanching __________.
decreases their final cooking time
There are several guidelines for defrosting products safely. Which of the following is not one of them?
defrost in warm water or at room temperature
The purpose of deglazing a pan is to __________.
dissolve particles of cooked food remaining on the bottom of the pan
A basic difference between a conventional oven and a convection oven is that a convection oven __________.
distributes heat more rapidly throughout its interior
The conversion factor is calculated by __________.
dividing the new yield by the old yield
Which of the following is not an ingredient used to clarify a stock?
egg yolks
Shoulder, breast, hotel rack, shank, loin, and leg are primal cuts of __________.
either a or c
A food mill or immersion blender is used to prepare __________.
either b or c
Shellfish have __________ and __________.
external shells, no internal bone structure
"Edible portion" (EP) is another way of saying "as served" (AS).
false
"New potatoes" is the name given to any small boiling potato.
false
Any thawed duckling not cooked the day it was thawed should be quickly refrozen to avoid spoilage.
false
Arborio, jasmine, and basmati are all types of long-grain rice.
false
As proteins are heated, they coagulate. This means they become firmer and absorb moisture.
false
Cheeses should be stored unwrapped to allow for air circulation.
false
Cooked foods usually do not carry disease-causing bacteria because bacteria have been killed by the high cooking temperatures.
false
Foods to be sautéed should be started in a cold pan.
false
Glutinous rice is a sticky rice used to make sushi.
false
If vegetables are not overcooked, no vitamins will be lost.
false
Large stationary equipment such as table tops cannot be placed in the sink like pots and pans, so they should be cleaned thoroughly but not sanitized.
false
Most dried spices should not be added until near the end of cooking.
false
Nouvelle cuisine is the French name for the type of classical cooking developed by Escoffier.
false
Potatoes that have been boiled with their skins on should be cooled before peeling.
false
Silverware should be towel-dried to avoid water spots.
false
To test doneness of a roast turkey, insert a meat thermometer into the thickest part of the breast.
false
Vegetable soups are improved by several hours of simmering.
false
Vegetables should never be salted until after cooking.
false
__________ is the main source of flavor in meat.
fat
Al dente means
firm to the bite.
Which of the following types of food should be refrigerated at the lowest temperature?
fish and seafood
A fish is done-but not overcooked-if its__________.
flesh has just turned from translucent to opaque
A fish is done—but not overcooked—if its__________.
flesh has just turned from translucent to opaque
Which of the following is the correct sequence of stages in the Standard Breading Procedure?
flour → egg wash → crumbs
Which of the following is not a chemical sanitizer used in food service?
fluorine
The food cost percentage of a menu item equals the __________.
food cost divided by the menu price
Which of the following source → food-borne disease combinations is correct?
food workers → staphylococcus food poisoning
Between the time it is received and the time it is served, a food should be left in the Food Danger Zone for no more than __________________.
four hours
A chicken that is allowed to move freely outdoors while being raised is called __________.
free-range
Which of the following is the correct order if you arranged them from thickest to thinnest?
french fry → batonnet → julienne
Which of the following combinations is correct?
garde manger-cold foods
__________ gives body to a stock.
gelatin
which of the following combinations is correct?
grade manger-- cold foods
Which of the following colors would you not expect to find in good-quality potatoes?
green
The _______________ is used for the same cooking operations as the overhead broiler, except the heat source is below the food.
grill
Which of the following sets of words completes this sentence correctly? To ___________ means to cook with heat from ___________.
grill, below
The basic difference between consommé and broth is that consommé __________.
has been clarified
Mussels __________.
have a beard that must be removed during the cleaning process
Adding lemon juice to the water when cooking cauliflower will
help keep the cauliflower white.
Adding an acid to meat during the cooking process __________.
helps to dissolve some of its connective tissue
A mature female chicken that must be cooked with moist heat to make it tender: _________________
hen or fowl
Which of the following is caused by a virus?
hepatitis A
Semolina is found in __________.
high-quality pasta
the first restaurant was started
in France in the 18th century, selling soups called "restoratives."
Fresh, unprocessed potatoes should be stored
in a cool, dry, dark place.
Larding is
inserting strips of fat with a needle into meats.
larding is
inserting strips of fat with a needle into meats.
Federal government procedure that guarantees the wholesomeness of poultry: __________________
inspection
______________________ indicates that the seafood is clean, wholesome, safe, and labeled accurately.
inspection
Wild rice __________.
is actually not a rice
Pasta cooked al dente __________.
is firm to the bite
Fish is not fresh if _________________
its gills are gray or brown
Fish is not fresh if _________________.
its gills are gray or brown
Foods should be cooked to the minimum internal cooking temperature in order to _________________________.
kill any harmful microorganisms the food may contain
Vegetables should not be soaked for long periods because prolonged soaking __________.
leaches out flavor and nutrients
Liquid + thickening agent = __________.
leading sauce
Which one of the following is a fat fish?
mackerel
Which of the following combinations is incorrect?
marjoram → root
What is the most important factor that determines the tenderness of a class of poultry?
maturity
Clarified butter has had its __________ removed.
milk solids
Bivalves are types of ___________________. Three of the following are types of the fourth. Which is the fourth?
mollusks
Which of the following is not an example of unripened cheese?
munster cheese
When potatoes are boiled, they should be __________.
none of the above
Which of the following statements about dried mushrooms is correct?
none of the above
Strong-flavored vegetables such as onions, cabbage, and turnips should be __________.
none of these
Puréed soups are __________.
often made with high-starch vegetables
The recipe conversion factor is multiplied by the __________ to determine the new quantity.
old quantity
What color will carrots be after they are cooked with an acid such as lemon juice?
orange
A chicken with the word ______________ on the label means that it was raised without certain chemical growth enhancers and antibiotics.
organic
Raised without various chemical growth enhancers or without certain antibiotics: ___________________.
organic
The type of rice that holds its shape best after cooking is _______________.
parboiled
A blanched green bean is a bean that has been ___________.
partially cooked
Milk that has been heat treated to kill disease-causing organisms is called
pasteurized
Which of the following is not a saltwater fish?
pike
Which of the following are usually soaked in water before being cooked?
pinto beans
nouvelle cuisine ______
place its emphasis on simpler, more natural flavors and preparations
Nouvelle cuisine __________.
places its emphasis on simpler, more natural flavors and preparations
If a very delicate food is cooked in water or a seasoned and flavored liquid, it should be ___________ so that it does not fall apart.
poached
Which of the following cookware materials is the least appropriate for use in a restaurant?
porcelain enamel-lined
Which of the following is not a freshwater fish?
porgy
A standard mirepoix contains all of the following vegetables except __________.
potatoes
"TCS Foods" is another term for __________________.
potentially hazardous foods
Which of the following words or phrases is closest to the meaning of mise en place?
pre-preparation
The doneness of broiled or grilled steaks is normally tested by
pressing on the steak to feel how firm it is.
Compound butter is
raw butter mixed with flavoring ingredients.
Portion cost is the same as __________ cost.
raw food
The chef Carême is famous for:
refining and organizing cooking techniques, recipes, and menus, and thus bringing cooking out of the Middle Ages and into the modern period.
A _______________ is a small broiler used to brown the tops of some items.
salamander
This means they become In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
saute- to cook quickly in a small amount of fat. roast- to cook foods by surrounding them with hot, dry air in an oven or on a spit over an open fire. broil- to cook with radiant heat from above deep-fry- to cook submerged in fat pan-fry - to cook with dry heat created by the burning of hardwood stew- to cook small pieces of food by braising or simmering pan-broil - to cook uncovered in a skillet or saute pan without fat grill- to cook on an open grid over a heat source barbecue- to cook in a moderate amount of hot fat in a pan simmer- to cook in water or other liquid that is bubbling gently, about 185-205F braise- to cook covered in a small amount of liquid, usually after preliminary browning. Poach- to cook in a liquid, usually a small amount, that is hot but not actually bubbling. Griddle- to cook on a heated flat surface, with or without fat. Steam- to cook by direct contact with steam. Boil- to cook in water or other liquid that is bubbling rapidly.
Deglazing takes place after ___________.
sauteing
Couscous is made from _________________.
semolina
If we moved along the underside of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts.
shank → brisket → short plate → flank → round
Tomato bisque is not a true bisque because it does not contain __________.
shellfish
Which of the following cutting techniques is paired correctly with its end product?
shred - thin strips
Which of the following is the least appropriate cooking method for wild duck?
simmering
One unique aspect of preparing risotto is that __________.
small amounts of stock are added until the appropriate consistency is reached
When rice noodles are used in stir-fried dishes, they are first prepared by
soaking them in hot water until softened and then adding them to the stir-fried dish.
Which one of the following is a lean fish?
sole
Weight is used most often for measuring __________, whereas volume is used most often for measuring _________.
solid, liquid
During dry aging, meat is __________.
sometimes treated with ultraviolet light
French fries made from fresh, raw potatoes are seasoned by
sprinkling the potatoes with salt after frying.
Which of the following is not a type of chicken, turkey, duck, or goose?
squab
Which of the following is not one of the first three steps in the process of dicing an onion with a chef's knife?
square off the onion by cutting a slice from all sides
Which of the following is not one of the four parts of a whole kernel of grain?
stalk
When making a vegetable soup, it is important to remember to __________.
start with a clear, flavorful broth
Potatoes should not be wrapped in foil when they are baked because they __________.
steam rather than bake
What piece of equipment can be described as follows: It heats its contents from both the bottom and the sides; it provides quicker, more uniform, and more controllable heat than pots on the range; and its capacity can be as much as 400 gallons?
steam-jacketed kettle
A _______________ is a sword-shaped tool used for maintaining knife edges.
steel
The potato is classified as a tuber, which means that it is an underground ___________.
stem
Which of the following is an example of a blue cheese?
stilton
The most frequently used sauces are based on __________.
stocks
The invention of this piece of kitchen equipment in the eighteenth century changed the organization of the kitchen.
stove
the invention of this piece of kitchen equipment in the 18th century changed the organization of the kitchen
stove
Which of the following terms for classifying poultry refers to whether chickens are ordered whole or cut up into parts?
style
When young, freshly harvested vegetables mature or sit in storage, their __________ gradually changes to __________.
sugar, starch
Which pair of words makes the following sentence true when inserted in the blanks? Caramelization occurs when __________ browns, and gelatinization occurs when __________ absorbs water and swells
sugar, starch
Which pair of words makes the following sentence true when inserted in the blanks? Caramelization occurs when __________ browns, and gelatinization occurs when __________ absorbs water and swells.
sugar, starch
A primary difference between "light meat" and "dark meat" in poultry is that "dark meat" __________.
takes longer to cook
A primary difference between "light meat" and "dark meat" in poultry is that dark meat __________.
takes longer to cook
To call a food contaminated means that ______________________
the food contains a harmful substance that was not originally in the food.
Tying herbs and spices into a sachet is a useful technique because ___________________.
the sachet can be removed when the desired flavors and aromas have been extracted
The number one rule for preparing consommé is that __________.
the stock or broth must be strong, rich, and full flavored
Some of the herbs most frequently used in a sachet for stocks include:
thyme, parsley, bay leaf
A __________ can be used as a griddle, fry pan, brazier, stew pot, stock pot, steamer, or steam table.
tilting skillet or tilting frying pan
When peeling vegetables, be sure to __________.
treat vegetables that brown easily with an acid or antioxidant or hold them under water until you are ready to use them
A Small Sauce is made by adding one or more flavoring ingredients to a Leading Sauce.
true
A major problem in deep-frying fish is that the fish can become quickly overcooked at the high temperature of the deep fryer.
true
Consommé must simmer uncovered when being clarified.
true
Cream of cauliflower soup can be made by adding puréed, cooked cauliflower and cream to velouté sauce.
true
Espresso is a strong, dark coffee made from heavily roasted coffee beans.
true
Gelatin extracted from bones is an important component of a good stock because it gives the stock body.
true
If a cream soup has a starch taste, it is probably because it wasn't cooked long enough.
true
If a cream soup has a starch taste, it's probably because it wasn't cooked long enough.
true
If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves.
true
If vegetables must be cooked ahead of time, they should be undercooked.
true
Most vegetables should be held no longer than 20 to 30 minutes in the steam table.
true
One of Escoffier's achievements was the simplification of classical cooking.
true
Poultry often carries salmonella bacteria, so careful sanitation procedures are required when handling poultry.
true
Sautéing requires high heat.
true
Sour cream, buttermilk, and yogurt are three examples of fermented or cultured dairy products.
true
Starchy potatoes contain less moisture than waxy potatoes
true
Starchy potatoes contain less sugar than waxy potatoes.
true
Starting vegetables in boiling water helps to retain nutrients.
true
Stock to be clarified should be cold, not hot.
true
The major difference between making brown stock and making white stock is browning the bones and mirepoix.
true
The most important reason for marination is to add flavor to the product.
true
The process that changes fresh cheese curds into aged cheeses is called ripening.
true
To determine portion cost, you divide the cost of all ingredients by the number of portions served.
true
the following are all factors that must be considered when planning the organization of a kitchen staff: the types of food served, the size of the establishment, the number of customers served, the equipment available.
true
Tying the legs and wings of poultry against the body to make a compact unit for cooking is called _______________.
trussing
Tying the legs and wings of poultry against the body to make a compact unit for cooking.
trussing
Frozen foods are best defrosted_______________________.
under refrigeration
An emulsion is a(n) __________.
uniform mixture of two unmixable liquids
When you are sharpening a knife correctly, you are careful to __________.
use light, even strokes, with the same number of strokes on each side of the knife
When making a rice pilaf, it is not necessary to __________ the rice.
wash
About 75 percent of muscle tissue, or meat is
water
About 75% of muscle tissue, or meat is
water
__________ potatoes can be white, yellow, blue, or purple.
waxy
Bulgur is a type of __________.
wheat
_________________________ consists of 3.5 percent fat, 8.5 percent nonfat milk solids, and 88 percent water.
whole milk
_________________________ consists of 3.5% fat, 8.5% nonfat milk solids, and 88% water.
whole milk
A federal inspection stamp on a cut of meat indicates that the cut was found to be
wholesome and fit to eat.
Browning meat at a high temperature before roasting may be done
with certain small roasts to develop flavor and color.
________ is a type of fermented milk.
yogurt
Although spices, herbs, and seasonings are important parts of a cook's job, it is crucial to remember that ___________.
your main ingredients are your main sources of flavor
