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Food & Baking Theory

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Practice Test for Food and Bake Theory
cuyler.hollands
Quiz by cuyler.hollands, updated more than 1 year ago
cuyler.hollands
Created by cuyler.hollands over 9 years ago
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Resource summary

Question 1

Question
The only foods that are cooked in rapidly boiling water are:
Answer
  • Potatoes
  • Green vegetables
  • Root vegetables
  • Eggs

Question 2

Question
Which of the following statements best describes braising?
Answer
  • Whole piece of meat, no liquid, sealed container
  • Diced meat, half covered with liquid, open container
  • Whole piece of meat, half covered with liquid, no lid
  • Whole piece of meat, half covered with liquid, sealed container

Question 3

Question
Which of the following items are ideal for poaching?
Answer
  • Fresh fish fillets, duck legs, fresh fruit
  • Fresh fruit, flank steak, whole lobster
  • Whole fish, sweetbreads, fresh fruit
  • Whole poultry, eggs, shellfish

Question 4

Question
Barding is:
Answer
  • Trimming exterior fat cap of meat to a one-inch thickness
  • Basting meat with fat while cooking
  • Covering a lean cut of meat with pork fat
  • Interior fat that is naturally present in the muscle

Question 5

Question
Which of the following are all dry-heat cooking methods?
Answer
  • Roasting, baking, braising
  • Deep frying, baking, grilling
  • Sautéing, braising, roasting
  • Baking, roasting, stewing

Question 6

Question
Which of the following are moist-heat cooking methods?
Answer
  • Steaming, boiling, grilling
  • Braising, stewing, baking
  • Poaching, deep frying, braising
  • Braising, stewing, poaching

Question 7

Question
To protect delicate foods, like baked custards, in the oven a chef can:
Answer
  • Lower the suggested cooking temperature
  • Use a bain marie
  • Cover the bake tray with a lid
  • Periodically spray water in the oven

Question 8

Question
Which of the following moist-heat cooking methods best describes a liquid held as close to 100°C, but with NO surface movement:
Answer
  • Steaming
  • Simmering
  • Boiling
  • Poaching

Question 9

Question
The term sauté means:
Answer
  • To cook quickly in hot, shallow fat
  • Roast in the oven without browning
  • Cook covered with a cartouche in a sauté pan with butter
  • Deep fry

Question 10

Question
Broiled foods are cooked:
Answer
  • on a flat, solid cooking surface
  • over an open, charcoal grill
  • uncovered in a sauté pan with fat
  • by radiant heat source above the food

Question 11

Question
The flash point of fat is when it:
Answer
  • cannot reach a high enough temperature to fry because the fat is not formulated
  • bursts into flames
  • starts to smoke
  • breaks down due to excessive moisture from items being cooked

Question 12

Question
Root vegetables should be started in COLD water to:
Answer
  • Remove undesirable flavours and promote uniform cooking
  • Dissolve proteins
  • Avoid excess colour loss
  • Avoid excessive loss of nutrients

Question 13

Question
Carry over cooking is:
Answer
  • The most reliable method of determining the doneness of a product
  • Heat conducting through an item after it's removed from the heat source
  • Testing a roast with an instant read thermometer
  • The result of too high a temperature while blanching green vegetables

Question 14

Question
Infrared heat is:
Answer
  • Intense heat transferred by waves to the item being cooked
  • Heat circulating in a pot of boiling water
  • Heat going from one part of an item to another
  • The energy used to power a microwave

Question 15

Question
The degree of doneness in grilled meats is best tested by:
Answer
  • Recording the internal temperature with an instant read thermometer
  • Piercing the meat with a fork and checking the colour of the juices
  • Observing the time/weigh ratio method, based on the weight of the meat and the temperature of the grill
  • Using the finger touch test

Question 16

Question
When food is cooked in a microwave, the cooking process is generated by:
Answer
  • Carry over cooking
  • Heat conducted through the centre of an item, from friction created by agitating the food's water molecules
  • Mechanical convection
  • None of the above

Question 17

Question
Which of the following does not have it's principal heat source from below:
Answer
  • Grill
  • Griddle
  • Broiler
  • Gas burner

Question 18

Question
The four fresh herbs used to prepare the mixture "fines herbes" include:
Answer
  • Parsley, basil, tarragon, chervil
  • Parsley, tarragon, chervil, chive
  • Chive, tarragon, basil, oregano
  • Parsley, sage, oregano, chervil

Question 19

Question
This spice is often used in place of saffron because it produces a yellow colour in the finished item:
Answer
  • cilantro
  • mustard
  • cardamom
  • turmeric

Question 20

Question
Which of the following spices is used as a flavouring component in an onion clouté
Answer
  • cinnamon
  • clove
  • cassia
  • nutmeg

Question 21

Question
When garlic is roasted, it:
Answer
  • becomes sweet, but still contains a harshness
  • becomes totally flavourless
  • is used for sweets in the bake shop
  • becomes sweet and looses its harshness and pungency

Question 22

Question
The bulk of the world's mustard seeds are grown in:
Answer
  • France
  • Canada
  • Soviet Union
  • Germany

Question 23

Question
Which of the following is considered a multi-purpose herb:
Answer
  • Basil
  • Rosemary
  • Sage
  • Thyme

Question 24

Question
Which of the following sauces has capers and cornichons as principal flavouring agents:
Answer
  • Tartar sauce
  • Hollandaise
  • Béchamel
  • Salsa

Question 25

Question
Which of the following have a liquorice flavour
Answer
  • Anise and oregano
  • Star anise and mace
  • Nutmeg and basil
  • Tarragon and anise

Question 26

Question
What is the correct order of the following stages of sugar boiling?
Answer
  • soft crack, hard boil, caramel, thread
  • firm ball, caramel thread, soft crack
  • soft ball, hard ball, caramel, thread
  • thread, soft ball, firm ball, hard ball

Question 27

Question
The production or incorporation of gases in a baked product to increase volume and produce shape and texture is called:
Answer
  • leavening
  • hydrogenation
  • refining
  • baking

Question 28

Question
Salt is used in bread making for flavour. It also affects fermentation by:
Answer
  • killing the yeast
  • inhibiting the growth of yeast
  • allowing the product to rise
  • does not affect fermentation

Question 29

Question
Double acting baking powder requires __________ & ____________ to react:
Answer
  • moisture & heat
  • acid & moisture
  • heat & acid
  • none of the above

Question 30

Question
What form of leavening uses specific mixing methods (creaming or foaming) to incorporate air enabling a product to rise:
Answer
  • lamination
  • chemical
  • combination
  • mechanical

Question 31

Question
This form of leavening comes from the many different layers of fat in the dough (Danish dough or puff pastry)
Answer
  • mechanical
  • lamination
  • combination
  • chemical

Question 32

Question
The most common use for ammonium carbonate (baking ammonia) is:
Answer
  • high ratio cakes
  • quick breads
  • crackers
  • cookies

Question 33

Question
Yeast is sensitive to temperature. At what temperature does yeast grow best?
Answer
  • 34°F (2°C)
  • 60-80°F (17-30°C)
  • 138°F (59°C)
  • 70-130°F (21-54°C)

Question 34

Question
Working dough to develop gluten is the mixing method:
Answer
  • kneading
  • cutting or rubbing in
  • creaming
  • beating

Question 35

Question
Incorporating solid fat into dry ingredients until lumps of desired size remain is the mixing method:
Answer
  • beating
  • blending
  • folding
  • cutting or rubbing in

Question 36

Question
The colourless and tasteless sugar glucose is derived from:
Answer
  • molasses
  • honey
  • corn syrup
  • malt sugar

Question 37

Question
Sugar cane is refined to produce sucrose. What are the stages of sugar production from raw to refined?
Answer
  • Raw sugar, turbinado, sanding, granulated, castor, confectioners
  • Granulated, castor, confectioners, sanding, castor
  • Raw sugar, sanding, confectioners, granulated, castor, turbinado

Question 38

Question
The shelf life of all purpose white flour sorted in a pest proof plastic container in a cool, dry place is:
Answer
  • 3-months
  • 6-months
  • 9-months
  • 1-year

Question 39

Question
Butter is made by changing milk fats into solid particles by churning. It is comprised of:
Answer
  • 80% fat, 16% water, 2-4% milk solids
  • 60% fat, 26% water, 12-14% milk solids
  • 2-4% fat, 26% water, 70% milk solids

Question 40

Question
Where does lard come from?
Answer
  • dairy cows
  • render and pressed chicken fat
  • render and pressed pork fat
  • hydrogenated canola oil

Question 41

Question
A concentrated liquid made from aromatics is knows as:
Answer
  • a glaze
  • an essence
  • deglaze
  • nappé

Question 42

Question
When you sweat vegetables they should become:
Answer
  • caramel in colour
  • soft and dry
  • soft and translucent (clear)
  • moist and colourful

Question 43

Question
A uniform mixture of two un-mixable liquids is known as:
Answer
  • an emulsion
  • a vinaigrette
  • a marinade
  • a mignonette

Question 44

Question
The ratio for white mirepoix
Answer
  • 50% onion, 25% celery, 25% leek
  • 50% onion, 25% celery, 25% carrot
  • 50% onion, 25% carrot, 25% leek
  • 50% onion, 25% celery, 25% turnip

Question 45

Question
What are the three components required to produce a sandwich?
Answer
  • bread, meat, lettuce
  • bread, spread, filling
  • bread, mayo, lettuce
  • bread, mustard, meat

Question 46

Question
Roquefort, Gorgonzola, and Cambazola are all from which classification of cheese?
Answer
  • soft
  • firm
  • fresh
  • blue

Question 47

Question
Cheese can be produced from the following types of milk:
Answer
  • cows, ewes, camels
  • camels, buffalo, goats
  • goats, ewes, cows
  • all of the above

Question 48

Question
In vegetables the white pigment that stays white when exposed to acid but turn yellow in alkaline or when they are overcooked are called:
Answer
  • carotenoids
  • chlorophyll
  • flavones
  • anthocyanin

Question 49

Question
In vegetables the red pigments that turn bright red in acid are called:
Answer
  • carotenoids
  • chlorophyll
  • anthocyanin
  • flavones

Question 50

Question
In vegetables the yellow and orange pigments, carotenoids:
Answer
  • brighten when exposed to acid
  • dull when exposed to baking soda
  • are not affected by acid or alkaline
  • none of the above

Question 51

Question
Diakons and potatoes are two examples of what type of vegetable?
Answer
  • flowers and leaves
  • fruit-vegetables
  • bulbs
  • roots and tubers

Question 52

Question
Broccoli and cauliflower are common examples of:
Answer
  • flowers and leaves
  • gourds and squash
  • pods and seeds
  • stalks and stems

Question 53

Question
Apples and pears are examples of what type of fruit?
Answer
  • citrus
  • tropical
  • hard
  • soft

Question 54

Question
Which of the following are leading or mother sauces?
Answer
  • béchamel, estouffade, hollandaise
  • tomato, hollandaise, mornay
  • velouté, hollandaise, creole
  • béchamel, velouté, espagnol

Question 55

Question
Demi-glace is produced by reducing a mixture of:
Answer
  • ½ tomato and ½ brown stock
  • ½ brown stock and ½ velouté
  • ½ estouffade and ½ espagnole
  • ¾ estouffade and ¾ espagnole

Question 56

Question
To cook a liquid until the quantity decreases through evaporation, done to concentrate flavour and thicken is known as:
Answer
  • a derivative
  • a reduction
  • a sauce
  • boiling

Question 57

Question
Which of the following derivative sauces are produced from the mother sauce, Hollandaise:
Answer
  • Cheddar, Mornay, Nantua
  • Aurora, Poulette, Hungarian
  • Ivoire, Bercy, Cardinal
  • Bernaise, Choron, Foyot

Question 58

Question
Garnishes should:
Answer
  • be edible
  • add colour
  • add contrast and texture
  • all of the above

Question 59

Question
Which is not a trait of waxy or new potatoes
Answer
  • white, yellow, blue or purple flesh
  • high in moisture
  • high in sugar
  • high in starch

Question 60

Question
The term 'mise en place' means:
Answer
  • to swirl a liquid in a pan to dissolve food particles for a sauce
  • foods cooked to order
  • a uniform mixture of un-mixable liquids
  • to put in place - the preparation and assembly of necessary ingredients and equipment

Question 61

Question
Which of the following is not a seasoning agent:
Answer
  • salt
  • garlic
  • cayenne pepper
  • lemon juice

Question 62

Question
Starchy potatoes are best used as:
Answer
  • baked potatoes
  • boiling potatoes
  • salad potatoes
  • for soups

Question 63

Question
What is matignon?
Answer
  • ½ onion, bay leaves and cloves
  • standard mirepoix with smoked bacon or smoked ham and possibly mushrooms
  • a 9-oz. cut of beef
  • thyme, bay leaf, peppercorns and parsley stem

Question 64

Question
Spices come from:
Answer
  • Bark, roots, seeds, buds and berries
  • leaves, stems and flowers
  • peppers, capers, lemons and limes
  • grass, fruit, pods, stems and flowers

Question 65

Question
A slurry is a mixture of:
Answer
  • cold water and cornstarch
  • hot water and flour
  • cold water and a starch, used as a thickening agent
  • hot water and arrowroot

Question 66

Question
The ratio of a liaison, the thickening agent that requires tempering is:
Answer
  • 2 parts egg : 1 part cream
  • 3 parts egg : 1 part cream
  • 1 part egg : 2 parts heavy cream
  • 1 part egg : 3 parts heavy cream

Question 67

Question
Parboiled or converted rice has:
Answer
  • less nutrients than regular long grain rice
  • is steamed to remove impurities
  • more nutrients than regular long grain rice
  • requires washing prior to use

Question 68

Question
Select all options for grains that may be cooked in the same manner as rice are: (check all that apply)
Answer
  • potatoes, bulgur, and corn starch
  • oatmeal, barley and bulgur
  • cracked wheat, barley and couscous

Question 69

Question
What are the basic ingredients required to produce fresh pasta?
Answer
  • eggs, oil and wheat
  • flour, yolks, salt
  • liquid, flour and flavouring
  • none of the above

Question 70

Question
How many teaspoons are in a tablespoon?
Answer
  • five
  • three
  • ten
  • four

Question 71

Question
How many tablespoons are in a pound (1 lb) of butter?
Answer
  • 16
  • 32
  • 8
  • 64

Question 72

Question
One pound is equal to:
Answer
  • 343 g
  • 454 g
  • 18 oz
  • 36 oz

Question 73

Question
The standard portion size for breakfast meats is:
Answer
  • 10 oz
  • 6 oz
  • 4 oz
  • none of the above

Question 74

Question
The most common meats served with breakfast are:
Answer
  • bacon, liver and sausage
  • bacon, ham and cheese
  • bacon, pork and beef
  • bacon, ham and sausage

Question 75

Question
Which methods of cooking eggs requires fresh grade A quality:
Answer
  • poaching and frying
  • scrambled and boiled
  • omelettes and boiled
  • shirred and custard

Question 76

Question
How many bites in a standard canapé?
Answer
  • 10
  • 4
  • 1
  • 2

Question 77

Question
What is the standard ratio for stock:
Answer
  • 50% onion, 25% celery, 25% carrot
  • 100% water, 50% bones, 10% mirepoix
  • 100% bones, 100% water, 10% mirepoix
  • none of the above

Question 78

Question
Which flour is used to produce dried pastas?
Answer
  • All purpose
  • Cake
  • Bread
  • Semolina

Question 79

Question
What is the temperature danger zone for food?
Answer
  • 10-100°F
  • 40-140°F
  • 60-160°F
  • 38-190°F

Question 80

Question
Beef consommé is classified as this type of soup:
Answer
  • Cream
  • Clear
  • Specialty
  • Thick

Question 81

Question
The ratio for a basic vinaigrette is:
Answer
  • 1 part oil : 1 part vinegar
  • 2 part oil : 1 part vinegar
  • 3 part oil : 1 part vinegar
  • 1 part oil : 2 part vinegar

Question 82

Question
What is the temperature for cooked sugar at the caramel stage?
Answer
  • 236°F (110°C)
  • 246°F (119°C)
  • 300°F (149°C)
  • 338°F (170°C)

Question 83

Question
Which plant cannot be used in the production of flour?
Answer
  • Basil
  • Bulgur
  • Wheat
  • Rice

Question 84

Question
In order to be classified as whipping cream the butter fat content must be:
Answer
  • higher than 18%
  • between 10-12%
  • between 32-40%
  • higher than 35%

Question 85

Question
Evaporated milk may be kept in dry stores because it has (check all that apply)
Answer
  • 100% of the water content removed
  • been sterilized and canned
  • 60% of the water content removed

Question 86

Question
Fortified non-fat milk is:
Answer
  • mainly used for dietary purposes
  • has a fat content of less than 0.5%
  • has substances added to increase nutritional value
  • all of the above

Question 87

Question
Buttermilk is:
Answer
  • the liquid portion of coagulated milk
  • milk with a fat content between 0.9-1.1%
  • skimmed milk that has been soured by bacteria
  • milk with a fat content of 3.25%, 8.5% milk solids and 88% water

Question 88

Question
Whey solids can be used to: (check all that apply)
Answer
  • replace milk solids in baked goods
  • added to dry mixes and beverages as a nutrient and flavour
  • reconstituted to produce milk

Question 89

Question
A convenience product that can replace stock in the production of soup is known as:
Answer
  • chicken or beef base
  • water
  • fruit juice
  • powdered chicken or beef

Question 90

Question
Which sugar product is made from sugar cane, plants, grains or bees?
Answer
  • liquid sweetener
  • molasses
  • honey
  • brown sugar

Question 91

Question
Select all fats from the list below:
Answer
  • Vegetable oil
  • Butter
  • Bulgur
  • Shortening

Question 92

Question
Which of the following are categories of custards?
Answer
  • Stirred and baked
  • Shirred and baked
  • Cooked and baked
  • Stove top and bain marie

Question 93

Question
What is the protein content of bread flour?
Answer
  • 7%
  • 9%
  • 11%
  • 12-15%

Question 94

Question
Which of the following are monounsaturated oils?
Answer
  • Butter and shortening
  • Vegetable oil and margarine
  • Olive oil and vegetable oil
  • Lard and beef suet

Question 95

Question
The two types of baking powder are:
Answer
  • Single and looking
  • Double and happy
  • Single acting and double acting
  • None of the above

Question 96

Question
In respect to gelatin, the word 'bloom' means:
Answer
  • white mould present on the outside of the box
  • to soften with cold water
  • to soften in hot water
  • to ensure all particles have melted

Question 97

Question
The two forms of chemical leavening are:
Answer
  • Baking soda and baking powder
  • Creaming method and foaming method
  • Compressed yeast and active dry yeast
  • Lamination and mechanical

Question 98

Question
A standard large egg weighs:
Answer
  • 54 g
  • 222 g
  • 78 g
  • 30 g

Question 99

Question
An American sauce traditionally made with tomatoes, onions, mustard, garlic, brown sugar and vinegar:
Answer
  • coulis
  • compote
  • chutney
  • barbecue

Question 100

Question
This product comes from the starchy seed of a semiaquatic grass:
Answer
  • potato
  • rice
  • beans
  • flour

Question 101

Question
Brown rice has:
Answer
  • the bran intact and husk removed
  • the bran removed
  • a mushy texture
  • the bran and husk removed

Question 102

Question
Which of the following fruits are all types of stone fruit?
Answer
  • Apple, figs and peaches
  • Cherries, peaches and plums
  • Bananas, grapes and watermelon
  • Oranges, lemons and limes

Question 103

Question
Which of the following fruits oxidize once peeled?
Answer
  • Watermelon, honeydew and pineapple
  • Oranges, lemons and limes
  • Apples, pears and bananas
  • Kiwi, rhubarb and mangoes

Question 104

Question
What is the shelf life of soft fruit?
Answer
  • 2-3 days
  • 2-3 weeks
  • 2-3 years
  • 23 years

Question 105

Question
Monterey Jack, Cheddar and Havarti are classified as:
Answer
  • hard cheese
  • soft cheese
  • blue cheese
  • firm cheese

Question 106

Question
The recommended cooking time for beef stock is:
Answer
  • 6-8 minutes
  • 6-8 hours
  • 6-8 days
  • 6-8 years

Question 107

Question
Which of the following cannot be used as a thickening agent?
Answer
  • Roux
  • Butter
  • Cream
  • Milk

Question 108

Question
Uniform cuts are used to: (check all that apply)
Answer
  • Ensure even cooking
  • Increase holding time
  • Enhance presentation

Question 109

Question
A semi-liquid coating is known as a:
Answer
  • batter
  • runner
  • panner
  • tempura

Question 110

Question
Water, mirepoix, flavouring and acid form a poaching liquid known as:
Answer
  • Remouillage
  • Vegetable
  • Court bouillon
  • Reduction

Question 111

Question
A clear, unthickened liquid flavoured by soluble substances extracted from bones and mirepoix is a:
Answer
  • remouillage
  • stock
  • broth
  • court bouillon

Question 112

Question
Heavy cream, crayfish butter and paprika added to Béchamel finished with diced crayfish produces the following derivative sauce:
Answer
  • Mornay
  • Nantua
  • Cheddar
  • Poulette

Question 113

Question
Which of the following are derivatives of the leading sauce, Béchamel:
Answer
  • Nantua, Soubise, Aurora, Poulette
  • Mornay, Nantua, Cheddar, Soubise
  • Normandy, Bercy, Cheddar, Poulette
  • Mushroom, Bercy, Mornay, Cream

Question 114

Question
A confection that does not contain any chocolate liquor:
Answer
  • dark chocolate
  • semi-sweet chocolate
  • white chocolate
  • none of the above

Question 115

Question
The average shelf life for chocolate that is properly stored at a cool, consistent temperature away from strong odours and moisture is:
Answer
  • 3 months
  • 6 months
  • 1 year
  • 2 years

Question 116

Question
Bloom on chocolate:
Answer
  • is the migration of cocoa butter
  • does affect the flavour and function
  • is dangerous to eat

Question 117

Question
The non-alcoholic paste called chocolate liquor contains approximately:
Answer
  • 29% cocoa butter
  • 53% cocoa butter
  • 89% cocoa butter
  • 105% cocoa butter

Question 118

Question
Flavouring oils mixed into water with the aid of an emulsifier are known as:
Answer
  • extracts
  • imitation flavours
  • natural flavours
  • emulsions

Question 119

Question
The oil in lemon containing the most flavour can be found in:
Answer
  • the pitts/pips
  • the flesh
  • the juice
  • the zest

Question 120

Question
The purpose of blanching and par cooking is:
Answer
  • to save time
  • increase holding qualities
  • remove undesirable flavours
  • all of the above

Question 121

Question
This non-derivative sauce can be made from puréed vegetables or fruit and served hot or cold:
Answer
  • aioli
  • tartar sauce
  • compote
  • coulis

Question 122

Question
The dry powder that remains after cocoa butter has been removed from the chocolate liquor is:
Answer
  • hot chocolate
  • cocoa powder
  • milk chocolate
  • bittersweet chocolate

Question 123

Question
A marinade must include:
Answer
  • oil, acid and flavourings
  • stock, vegetables and garlic
  • salt, sugar and water
  • fat, wine and flour

Question 124

Question
In which order would these ingredients be set up at paner station
Answer
  • egg wash, flour, breadcrumb
  • flour, breadcrumb, egg wash
  • flour, egg wash, breadcrumb
  • breadcrumb, egg wash, flour

Question 125

Question
This type of salt is mined from underground deposits and comes in edible and non-edible forms:
Answer
  • Rock
  • Sea
  • Red
  • Pink

Question 126

Question
Salt is the most basic seasoning. It is used:
Answer
  • to preserve foods
  • to enhance flavours
  • to inhibit the growth of yeast
  • all of the above

Question 127

Question
To cook pasta or vegetables until it gives slight resistance when one bites into it:
Answer
  • au bleu
  • à la carte
  • al dente
  • au sec

Question 128

Question
To pound or coarsely chop food:
Answer
  • émincé
  • brunoise
  • garnish
  • concasser

Question 129

Question
Which of the following is not a wild mushroom?
Answer
  • Porcini
  • Morel
  • Truffles
  • Crimini

Question 130

Question
Mushrooms are found in what category of vegetables:
Answer
  • Fungi
  • Pods and seeds
  • Leaves and stems
  • Roots and tubers

Question 131

Question
What are the three groups of shapes of pasta?
Answer
  • Ribbons, bows and blankets
  • Tubes, ribbons and shapes
  • Diamonds, hearts and spades
  • Paysanne, triangles and moons

Question 132

Question
Bok choy, broccoli and brussel sprouts are examples of:
Answer
  • cabbages
  • fruit-vegetables
  • roots and tubers
  • fungi

Question 133

Question
When making consommé, the combination of cold ground meat, egg whites and ground flavourings is known as:
Answer
  • a mess
  • clearmeat
  • clear gel
  • a thickening agent

Question 134

Question
The only type of salt used to season consommé because it stays clear when dissolved:
Answer
  • table
  • culinary
  • kosher
  • rock

Question 135

Question
The triple sink method for washing dishes should be set up in the following order:
Answer
  • sanitizer, soap, clean water
  • rinse water, sanitizer, soapy water
  • soapy water, sanitizer, clean water
  • soapy water, clean water, sanitizer

Question 136

Question
Water icing is a mixture of:
Answer
  • butter and icing sugar
  • confectioners sugar and liquid
  • granulated sugar and butter
  • sanding sugar and water

Question 137

Question
What does the term docking mean in relation to pastry?
Answer
  • to partially bake before using
  • to make holes to allow steam to escape
  • to cut a design
  • to allow pastry to rest before baking

Question 138

Question
What are the best type of bones to use in the production of quality fish stock?
Answer
  • salmon
  • fatty
  • lean
  • halibut

Question 139

Question
Stock should be prepared in a:
Answer
  • large pot
  • tilt pan
  • heavy bottom pot
  • heavy bottom pot with a spigot

Question 140

Question
What effect does fat have on fermentation?
Answer
  • tenderizes and moistens
  • slows down the fermentation process
  • increases volume
  • all of the above

Question 141

Question
This hydrogenated oil is solid, white, tasteless, odourless and used for pâte brisée:
Answer
  • butter
  • shortening
  • lard
  • suet

Question 142

Question
Broth based soups should be served at:
Answer
  • -120°F
  • 190°F
  • 210°F
  • 4°F

Question 143

Question
The first step in preparing a puréed soup is to:
Answer
  • boil the stock
  • sweat the mirepoix
  • soak the beans
  • crush the garlic

Question 144

Question
To increase the shelf life of cream soups, add the cream:
Answer
  • before cooling
  • before reheating
  • before service

Question 145

Question
Eggs may be purchased:
Answer
  • fresh, frozen or dried
  • whole, yolks or whites
  • whole with extra yolks
  • all of the above
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