Food Prep Prelim 3

Which of the following is applied to a meat or poultry item before being barbecued? A. a rub B. a mop C. a barbecue sauce D. any of these

A. A rub

__________ is the correct sequence of meat cuts as they progress from largest → smallest? A. Carcass → sides, quarters, fore/hindsaddles → primal/wholesale cuts → fabricated cuts B. Sides, quarters, fore/hindsaddles → primal/wholesale cuts → fabricated cuts → carcass C. Carcass → primal/wholesale cuts → fabricated cuts → sides, quarters, fore/hindsaddles D. Fabricated cuts → primal/wholesale cuts → sides, quarters, fore/hindsaddles → carcass

A. Carcass → sides, quarters, fore/hindsaddles → primal/wholesale cuts → fabricated cuts

Which of the following is true about the connective tissue in meat? A. It is tough. B. It is concentrated most highly in younger animals. C. It is concentrated most highly in muscles that are less exercised. D. all of these

A. It is tough

Which part of the duck or goose is most often used to make confit? A. leg B. breast C. livers D. the whole, uncut bird

A. Leg

Which of the following statements about variety meats is false? A. Liver should always be cooked well done. B. Veal and lamb kidneys are usually broiled or sautéed. C. If brains are to be deep-fried, they should be poached first. D. You would not find sweetbreads in a mature beef animal.

A. Liver should always be cooked well done.

Carcasses or primal cuts __________ than fabricated cuts. A.require more labor B. result in less waste C. cost more per pound D. all of these

A. Require more labor

Which of the following is not true about braised meats? A. They should always be well browned. B. They are cooked first by dry heat and then by moist heat. C. They are often made of tougher cuts that can be made tender by the braising procedure. D. They produce a flavorful cooking liquid that can be used as a sauce.

A. They should always be well browned.

Court bouillon is A. a mixture of water, acid, and seasonings, used to poach fish. B. a mixture of white wine, fish fumet, and herbs. C. a clear fish soup. D. none of these.

A. a mixture of water, acid, and seasonings, used to poach fish.

A tagine is __________________________. A. a type of stew B. a roasted meat dish from North Africa C. a grilled meat item from France D. a stir-fried meat dish

A. a type of stew

Lobsters should be __________. A. alive before they are cooked B. kept alive in fresh water C. cooked in boiling water for at least 30 minutes to ensure tenderness D. all of these

A. alive before they are cooked

Salmon is _________________. A. ananadromous fish B. acatadromous fish C. asurimi fish D. a type of jack fish

A. ananadromous fish

Chicken is usually broiled A. at a lower temperature than most steaks. B. at a higher temperature than most steaks. C. at the same temperature as most steaks. D. after first being breaded.

A. at a lower temperature than most steaks.

Coq au vin is an example of a __________ chicken dish. A. braised B. sautéed C. poached D. simmered

A. braised

To bard a beef tenderloin, you would A. tie on a thin layer of fat to cover the surface of the meat. B. baste the meat well with melted fat. C. start the meat at a high temperature, then finish roasting at a low temperature. D. roast the meat on a bed of mirepoix.

A. tie on a thin layer of fat to cover the surface of the meat.

A federal inspection stamp on a cut of meat indicates that the cut was found to be properly aged. A.wholesome and fit to eat. B. tender and of good quality. C. a good proportion of lean to fat. D. all of these.

A. wholesome and fit to eat.

If we moved along the backbone of a beef carcass from the front end to the tail end, we would encounter the following order of primal cuts. A.chuck → rib → loin → round B. round → loin → rib → chuck C. loin → round → chuck → rib D. rib → chuck → round → loin

A.chuck → rib → loin → round

Ideally, poultry should be used within __________ of receiving, and never more than __________. A. 2 hours, 1 day B. 24 hours, 4 days C. 1 week, 2 months D. 1 month, 6 months

B. 24 hours, 4 days

A roast turkey may be removed from the oven when its internal temperature is A. 145ºF (63ºC). B. 165ºF (74ºC). C. 180ºF (82ºC). D. none of these

B. 65ºF (74ºC).

Which one of the following statements about poaching fish in court bouillon is not true? A. Both fat and lean fish can be poached successfully in court bouillon. B. Cook flavoring ingredients and fish at the same time in court bouillon. C. Both hot and cold fish poached in court bouillon can be served with a mild vinaigrette. D. Start shellfish, small fish, and portion cuts in hot court bouillon to preserve their flavors

B. Cook flavoring ingredients and fish at the same time in court bouillon

Although it is not advisable to stuff most poultry, __________ are often stuffed. A. very large turkeys B. Cornish hens and quail C. ducks, geese, and other waterfowl D. capons and other neutered poultry

B. Cornish hens and quail

Which of the following is a ratite? A. squab B. emu C. guinea D. quail

B. Emu

About 75 percent of muscle tissue, or meat is A. protein. B. water. C fat. D. collagen.

B. Water

There will be more connective tissue in a piece of poultry that comes from __________. A. a younger animal B. a muscle that has been used or exercised extensively C. a water fowl (e.g., duck or goose) than a land bird (e.g., chicken or turkey) D. all of these

B. a muscle that has been used or exercised extensively

What has a soft body and is protected by a pair of hard, hinged shells? A. squid B. bivalve C. langouste D. crustacean

B. bivalve

Collagen is _____, and elastin is __________. A. yellow in color, white in color B. dissolved by acid, not dissolved by acid C. not broken down by cooking, broken down by cooking D. all of these

B. dissolved by acid, not dissolved by

Beef brisket has a coarser texture than beef tenderloin because __________. A. it has a higher fat content B. it has larger muscle fibers and more connective tissue C. it has less protein D. all of these

B. it has larger muscle fibers and more connective tissue

Bivalves are types of ___________________. Three of the following are types of the fourth. Which is the fourth? A. crustaceans B. mollusks C. flatfish D. cephalopods

B. mollusks

Which set of words completes the following sentence correctly? __________ fish is especially well suited to __________. A. Lean, poaching B. Fat, broiling and baking C. both of these D. none of these

C. Both of these

Which of the following is not one of the ingredients used to produce fish à la meunière. A. butter B. parsley C. dill D. lemon juice

C. Dill

Which of the following is not true about fish storage? A.Frozen fish should be tightly wrapped to prevent freezer burn. B. Fresh fish should be stored on crushed ice. C. Frozen fat fish can be stored up to six months. D. Frozen fish should be stored at 0°F (-18°C) or colder.

C. Frozen fat fish can be stored up to six months.

A ________________ is a mature female chicken that must be cooked with moist heat to make it tender. A. capon B. ratite C. hen D. roaster

C. Hen

Which of the following is not suitable to be cut into small pieces and sautéed? A. Leg of veal. B. Pork tenderloin. C. Lamb shank. D. Beef loin.

C. Lamb shank

Portion control cuts of meat require the __________ amount of work from the cook and are the __________ expensive per pound of all categories of cuts. A. most, most B. most, least C. least, most D. least, least

C. Least, most

If a meat thermometer shows the internal temperature of a beef roast to be 140º F (60ºC), the meat is cooked A. well done. B. medium well done. C. medium. D. rare.

C. Medium

Which of the following is not a saltwater fish? A. cod B. sole C. pike D. flounder

C. Pike

Which of the following statements is incorrect? A. Roasting and baking are the same process. B. Poultry items are almost always cooked well done. C. Simmering temperature is lower than poaching temperature. D. The presentation side of a piece of poultry is usually the skin side.

C. Simmering temperature is lower than poaching temperature.

Which of the following is true about sweetbreads? A. They are relatively inexpensive. B. They are found in mature cattle, but not in calves. C. They should be soaked and blanched before they are cooked. D. They tend to be strong in flavor and tough in texture, so they must be cooked for much longer times in order to weaken their flavor and break down their connective tissues.

C. They should be soaked and blanched before they are cooked.

The term à la meunière refers to A. a fish sauce thickened with beurre manié. B. steamed mussels. C. a style of sautéed or pan-fried fish. D. compound butter used to garnish broiled fish steaks.

C. a style of sautéed or pan-fried fish.

When broiling fish, it is a good idea to __________. A. use lean, rather than fat, fish B. coat them with a heavy, protective layer of paprika C. coat the fish lightly with fat before broiling to reduce drying D. none of these

C. coat the fish lightly with fat before broiling to reduce drying

A fish is done—but not overcooked—if its__________. A. flesh falls apart easily B. bones are only slightly pink C. flesh has just turned from translucent to opaque D. all of these

C. flesh has just turned from translucent to opaque

Larding is A. interior fat that occurs naturally within muscle tissue. B. the exterior fat covering of meats. C. inserting strips of fat with a needle into meats. D. basting meats with fat during cooking to prevent drying.

C. inserting strips of fat with a needle into meats.

Which of the following is not from a forequarter of beef? A. rib B. chuck C. round D. brisket

C. round

Which of the following is not a bivalve? A. oysters B. clams C. cockles D. abalone

D. Abalone

Which of the following statements is false about pan-frying meat, poultry, and fish? A.The side that is to face up on the plate should be browned first. B. A moderate amount of fat is needed for pan-frying. C. Breading or flouring should be used so that the product will achieve even browning and crispness. D. After browning on all sides on moderate heat, the temperature should be raised to high to ensure doneness.

D. After browning on all sides on moderate heat, the temperature should be raised to high to ensure doneness.

A restaurant is likely to buy fish whole if __________. A. the chef makes fish stock from fish bones B. the chef cleans fish and is willing to watch the market for the best prices each day C. the restaurant is in the heart of a fresh fish market, where whole fresh fish are economical and available every day D. all of these

D. All of these

It is important for students to be familiar with the basic principles of seafood ___________ so that they can use the many varieties of seafood in a systematic way. A. cooking B. handling C. structure D. all of these

D. All of these

Temperature control is crucial when broiling and grilling meats. Which of the following statements provides good advice for a person who is learning how to broil meats properly? A. The shorter the cooking time, the higher the temperature must be. B. Cooking time depends on the desired doneness of the product and the thickness of the cut. C.The goal of the broiler cook is to create the right amount of browning—not too much or too little—by the time the inside is cooked to the desired doneness. D. all of these

D. All of these

The breading or batter used when deep-frying fish __________. A. protects the fish from the frying fat B. protects the frying fat from the fish C. provides a crisp, flavorful, and attractive covering D. all of these

D. All of these

The collagen in meat can be broken down by __________. A. acid B. enzymes C. long, slow cooking in the presence of moisture D. all of these

D. All of these

To check roast chicken for doneness, you would A. pour out the juices from the body cavity to see if they are no longer pink or red. B. feel the leg joints to see if they are loose. C. test the temperature of the inner part of the thigh with a meat thermometer. D. all of these

D. All of these

When you read an explanation of how to sauté, which of the following expressions are you likely to see? A. high heat B. small pieces of food C. small amount of fat D. all of these

D. All of these

Covering the breast of a bird with a layer of fat to protect it during roasting is called _____________. A. basting B. suprême C. magret D. barding

D. Barding

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

D. Both geese and duck

Whether you buy whole carcasses, fabricated cuts, or anything in between, depends on four factors. Which of the following is not one of those factors? A. Can you use all cuts and lean trim on your menu? B. How much meat-cutting skills do you or your staff have? C. Which form gives you the best cost per portion, after figuring in labor costs? D. Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)?

D. Does your clientele expect you to serve a particular grade of meat (e.g., prime or choice)?

Which of the following is not a recommended guideline for making dressings? A. Bake dressing in shallow pans. B. Do not pack dressing or stuffing tightly into baking pans or poultry. C. Be sure to cool all the ingredients thoroughly before combining them in order to avoid the growth of dangerous bacteria. D. It is not necessary to cook the ingredients in stuffing before you combine them because they will cook during the baking process.

D. It is not necessary to cook the ingredients in stuffing before you combine them because they will cook during the baking process.

If you were cooking a __________, you would you not need to baste it while it cooked. A.duck B. goose C. both duck and goose D. neither duck nor goose

D. Neither duck not goose

A ______________ is a young pigeon with tender flesh. A. capon B. guinea fowl C. quail D. squab

D. Squab

When a small bird is done, __________. A. it will be firm to the touch B. juices will be clear rather than cloudy and red or pink C. its legs will move freely in their sockets and its flesh will begin to pull away from the bones D. all of these

D. all of these

To make a beef pot roast you would use A. outside round (bottom round). B. chuck. C. brisket. D. any of these.

D. any of these

The doneness of broiled or grilled steaks is normally tested by __________. A. testing the internal temperature with a meat thermometer B. piercing the meat with a skewer or fork and checking the color of the juices C. observing the broiling time given on a meat broiling chart, based on the weight of the steak and broiler temperature D. pressing on the steak to feel how firm it is

D. pressing on the steak to feel how firm it is

Which of the following is not a muscle meat? A. tripe B. heart C. tongue D. sweetbreads

D. sweetbreads

Any thawed duckling not cooked the day it was thawed should be quickly refrozen to avoid spoilage

False

For best quality, frozen, breaded seafood products for deep-frying should be thawed before cooking.

False

Grilled items are usually served coated with a flavorful sauce.

False

If scallops are overcooked, they become mushy and fall apart.

False

Roasts should be carved as soon as they are removed from the oven, to avoid excessive cooling.

False

Searing meats at high heat before cooking seals the pores to keep in the juices and prevent shrinkage.

False

Stir-frying is usually done over low heat so that the ingredients cook evenly.

False

The best cooking temperature for barbecued beef brisket is 350°F (175°C).

False

Which of the following is true about roasting? A. It is essentially the same as baking. B. During roasting, meat is covered so that steam cannot escape. C. It is a moist-heat method. D. all of these

It is essentially the same as baking

Beef chili is cooked by the braising method.

True

If meat or poultry is basted during roasting, it should be basted with fat.

True

Pan-fried chicken pieces should be browned on the skin side first.

True

Sauces for grilled and broiled meats are prepared in advance.

True

Thin fish fillets may be placed on sheet pans and broiled on only one side.

True

Because seasonings (e.g., salt, herbs, and spices) added to the surface of meat just before roasting penetrate only a fraction of an inch during cooking, it is advisable to __________. A. season the roast after cooking B. season several hours or a day in advance to give the seasonings time to penetrate C. not season the meat at all, but carefully season the gravy or juices to be served with the meat D. any of these

all of these

Large, mature fish need long cooking with moist heat in order to be made tender.

false

Fish __________. A. have very little connective tissue B. turn soft and mushy if they are overcooked C. require the same cooking procedures as meat and poultry D. all of these

have very little connective tissue