yes2

A high-quality base for stocks will list which ingredient first on theingredient label?A. extracts of fish, meat, or poultryB. artificial flavoringsC. herbs and spicesD. salt or sodium

A

Blanching, browning, and sweating are procedures used to:A. prepare bones for stock.B. prepare stock for cooling.C. prepare stock for storage.D. prepare mirepoix for stock.

A

Convenience cereals that require only the addition of boiling water ormilk are classified as:A. instant cereals.B. converted cereals.C. precooked cereals.D. ready-to-eat cereals.

A

If the chef will triple the recipe, how much is needed if the original recipecalled for ¼ cup?A. cupB. cupC. cupD. cup

A

Prepared horseradish, chili sauce, seafood cocktail sauce, Worcestershiresauce, and soy sauce are examples of:A. condiments.B. extracts.C. flavorings.D. spices.

A

Spices include:A. the bark of aromatic plants.B. the flowers of edible plants.C. the leaves of edible plants.D. the stems of edible plants.

A

The desired yield divided by the original yield is the:A. conversion factor.B. portion size.C. metric unit.D. volume.

A

The four main ingredients in a stock are:A. a nourishing element, mirepoix, a bouquet garni, and a liquid.B. bones or meat pieces, mirepoix, liquid smoke, and a liquid.C. pieces of meat, water, herbs, and spices.D. bones, water, herbs, and spices.

A

Thick soups made from shellfish or vegetables and prepared like creamsoups are called:A. bisques.B. chowders.C. consommés.D. rafts.

A

What are the ingredients of a white stock?A. chicken or veal scraps, blanched bones with mirepoix, water, and abouquet garniB. roasted meat and bones with mirepoix, water, herbs, and spicesC. roasted vegetables, tomato product, water, herbs, and spicesD. meat scraps, water, herbs, and spices

A

What are the main ingredients of a roux?A. fat and flourB. dairy and flourC. water and flourD. flavorings and flour

A

What herb should be removed before serving?A. bay leavesB. oreganoC. sageD. dill

A

What is a light fine-mesh gauze used for straining liquids such as stocksand for bundling herbs?A. cheeseclothB. china capC. colanderD. sieve

A

What is the name for a liquid from cooked foods such as boiled chickenor boiled beef, and that is used to make soups and sauces?A. brothB. gravyC. puréeD. stock

A

What smooth beet soup with sour cream originated in Russia?A. borschtB. chowderC. gazpachoD. liaison

A

What spice has a warm, earthy flavor and is used in a variety of cuisines,such as Indian, Mexican, and Middle Eastern? Common dishes includechili, empanadas, fajitas, and curry.A. cuminB. gingerC. cinnamonD. crushed red pepper

A

What spice is popular in baked goods like pumpkin pies and apple crisps?A. cinnamonB. fennelC. peppercornD. tumeric

A

What spice is used in preparing sweet potatoes, applesauce, Greekdishes, French toast, and Mexican coffee?A. cinnamonB. cuminC. gingerD. paprika

A

When should a soup be garnished?A. immediately before serviceB. anytime during the cooking processC. when internal temperature reaches 135°FD. when proper consistency has been reached

A

A typical mirepoix in stocks is two parts:A. meat scraps or bones and one part onion.B. onion, one part celery, and one part carrot.C. celery, one part carrot, and one part onion.D. carrot, one part celery, and one part onion.

B

Baked eggs are also referred to as:A. basted eggs.B. shirred eggs.C. poached eggs.D. hard-cooked eggs.

B

How are brown stock and white stock similar?A. Both are made with roux.B. Both are made with bones.C. Both are made with bouillon.D. Both are made with heavy cream.

B

How are eggs cooked so that the yolk and white are firm without beingrubbery?A. bastedB. hard friedC. over easyD. sunny-side up

B

How many ounces are in a cup?A. 5B. 8C. 10D. 16

B

Most recipes were developed to use what size of egg:A. small or medium.B. large.C. extra large.D. jumbo.

B

Use the recipe below.How many cups of butter would be needed to prepare 1 quart ofhollandaise sauce?A. 1 cupB. 2 cupsC. 4 cupsD. 6 cups

B

What is a concentrated oil of an ingredient, used to enhance the tasteand aroma of a dish, called?A. condimentB. extractC. flavoringD. spice

B

What is a mixture of onions, carrots, and celery called?A. bouillonB. mirepoixC. rouxD. sachet

B

What is the abbreviation for tablespoon?A. tB. TC. tpD. tsp

B

What spice produced by an evergreen tree is a key flavoring in desserts,soups, and drinks associated with winter?A. cinnamonB. nutmegC. peppercornD. turmeric

B

4. What is the amount of space an ingredient takes up?A. borrowingB. carryingC. volumeD. weight

C

A clear broth made from bouillon to which cooked vegetables, rice, ornoodles may be added immediately before serving is called a:A. bisque.B. chowder.C. consommé.D. raft.

C

A cold soup made of blended, raw vegetables is called:A. borscht.B. consommé.C. gazpacho.D. mulligatawny.

C

A gallon of potato salad yields how many ½ cup servings?A. 24B. 30C. 32D. 40

C

How many 10-oz portions of sirloin steak are available if 20 lb arepurchased, but 3 lb 12 oz are lost during boning and trimming?A. 10B. 18C. 26D. 27

C

How many tablespoons does cup contain?A. 2B. 3C. 4D. 6

C

How many teaspoons are in 2 tablespoons?A. 2B. 4C. 6D. 8

C

Three gallons equals how many quarts?A. 4B. 8C. 12D. 16

C

What herb is used in making stuffing and pairs well with chicken and pork?A. bay leavesB. oreganoC. sageD. dill

C

What herb is used in minestrone soup, pizza, and pasta sauces?A. corianderB. dillC. oreganoD. sage

C

What herb is used in stocks and focaccia bread, on roasted potatoes, andwith meats?A. sageB. thymeC. rosemaryD. sweet basil

C

What is a black, white, red, or green dried berry and is one of the mostpopular seasonings used in cooking?A. cinnamonB. nutmegC. peppercornD. turmeric

C

What is a mixture made from equal parts of fat and flour used to thickensoups and sauces?A. bouillonB. mirepoixC. rouxD. sachet

C

What task should be performed during "mise en place"?A. stirring ingredientsB. washing ingredientsC. retrieving ingredientsD. taking temperature of ingredients

C

What technique is correct when measuring flour by volume?A. Pour the flour into a measuring cup and leave the heaping.B. Pack the flour into a measuring cup, then level with a straight-edgedspatula.C. Spoon the flour into a measuring cup, then level with a straight-edgedspatula.D. Dip a measuring cup into the flour container, then level with astraight-edged spatula.

C

What type of soup usually contains milk and potatoes, but may alsoinclude fish, shellfish, and/or other vegetables?A. bisqueB. bouillonC. chowderD. roux

C

What type of stock is made from bones and scraps of beef that havebeen caramelized in the oven first?A. rouxB. white stockC. brown stockD. foundation stock

C

Which food would be best to thicken a cream soup?A. beef brothB. carrot puréeC. potato puréeD. tomato purée

C

A thick soup made of boiled and puréed onions, leeks, potatoes, cream,and chicken stock is called:A. bisque.B. broth.C. chowder.D. vichyssoise.

D

Liquid, a flavoring ingredient such as bones, and mirepoix are essentialparts of making:A. bouquet garni.B. aromatics.C. broth.D. stock.

D

Lisa weighs the container and adjusts the scale until it reads zero beforeadding food or items to be weighed. What is this process called?A. balancingB. borrowingC. carryingD. taring

D

Lyonnaise potatoes are cooked using which cooking technique?A. fryingB. boilingC. single-stage techniqueD. multiple-stage technique

D

To cool stock properly, the chef can:A. place the stockpot into the walk-in cooler.B. add ice as an ingredient.C. deglaze the stockpot.D. use an ice bath.

D

To produce a stock that is not cloudy, add:A. butchered, uncooked bones with vegetables to the stock.B. hot water and unpeeled vegetables to the stock; keep at a simmer.C. spices and herbs with white root vegetables to the stock; boil untiltender.D. cold water before boiling the stock; keep at a simmer and skimimpurities.

D

What are the ingredients of a brown stock?A. meat scraps, water, herbs, and spicesB. roasted vegetables, tomato product, water, herbs, and spicesC. blanched meat and bones with mirepoix, water, herbs, and spicesD. roasted meat and bones with mirepoix, tomato product, water, herbs,and spices

D

What base is eggs Benedict served on?A. plateB. bagelC. melba toastD. English muffin

D

What coagulated mixture separates from the liquid, leaving the stockclear?A. bisqueB. chowderC. consommésD. raft

D

What herb is used in cheese dips, cole slaw, fish and egg dishes, and inmaking pickles?A. bay leavesB. oreganoC. sageD. dill

D

What is a mixture of herbs and spices tied in a cheesecloth bag used to season stocks, sauces, and soups?A. bouillonB. mirepoixC. rouxD. sachet

D

What is the general term for the seed, fruit, root, and bark of aromaticplants?A. condimentsB. extractsC. flavoringsD. spices

D

What is the written record of the ingredients and the preparation stepsneeded to make a particular dish?A. formulaB. methodC. processD. recipe

D

What spice adds heat and is used in making gazpacho, Szechwan cuisine,cornbread, pickles, and tomato sauces?A. cuminB. cinnamonC. curry powderD. crushed red pepper

D

What type of stock is made from raw bones and scraps of veal orchicken?A. brownB. fishC. poultryD. white

D

What yellow spice is commonly used in curries and other South Asian andIndian cuisines?A. cinnamonB. nutmegC. peppercornD. tumeric

D

Which breakfast meat is served cold?A. hamB. baconC. sausageD. smoked salmon

D