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Food & Baking Theory

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Practice Test for Food and Bake Theory
cuyler.hollands
Test por cuyler.hollands, actualizado hace más de 1 año
cuyler.hollands
Creado por cuyler.hollands hace más de 9 años
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Resumen del Recurso

Pregunta 1

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

Pregunta 2

Pregunta
Which of the following statements best describes braising?
Respuesta
  • 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

Pregunta 3

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

Pregunta 4

Pregunta
Barding is:
Respuesta
  • 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

Pregunta 5

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

Pregunta 6

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

Pregunta 7

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

Pregunta 8

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

Pregunta 9

Pregunta
The term sauté means:
Respuesta
  • 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

Pregunta 10

Pregunta
Broiled foods are cooked:
Respuesta
  • 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

Pregunta 11

Pregunta
The flash point of fat is when it:
Respuesta
  • 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

Pregunta 12

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

Pregunta 13

Pregunta
Carry over cooking is:
Respuesta
  • 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

Pregunta 14

Pregunta
Infrared heat is:
Respuesta
  • 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

Pregunta 15

Pregunta
The degree of doneness in grilled meats is best tested by:
Respuesta
  • 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

Pregunta 16

Pregunta
When food is cooked in a microwave, the cooking process is generated by:
Respuesta
  • 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

Pregunta 17

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

Pregunta 18

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

Pregunta 19

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

Pregunta 20

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

Pregunta 21

Pregunta
When garlic is roasted, it:
Respuesta
  • 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

Pregunta 22

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

Pregunta 23

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

Pregunta 24

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

Pregunta 25

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

Pregunta 26

Pregunta
What is the correct order of the following stages of sugar boiling?
Respuesta
  • 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

Pregunta 27

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

Pregunta 28

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

Pregunta 29

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

Pregunta 30

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

Pregunta 31

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

Pregunta 32

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

Pregunta 33

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

Pregunta 34

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

Pregunta 35

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

Pregunta 36

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

Pregunta 37

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

Pregunta 38

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

Pregunta 39

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

Pregunta 40

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

Pregunta 41

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

Pregunta 42

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

Pregunta 43

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

Pregunta 44

Pregunta
The ratio for white mirepoix
Respuesta
  • 50% onion, 25% celery, 25% leek
  • 50% onion, 25% celery, 25% carrot
  • 50% onion, 25% carrot, 25% leek
  • 50% onion, 25% celery, 25% turnip

Pregunta 45

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

Pregunta 46

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

Pregunta 47

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

Pregunta 48

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

Pregunta 49

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

Pregunta 50

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

Pregunta 51

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

Pregunta 52

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

Pregunta 53

Pregunta
Apples and pears are examples of what type of fruit?
Respuesta
  • citrus
  • tropical
  • hard
  • soft

Pregunta 54

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

Pregunta 55

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

Pregunta 56

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

Pregunta 57

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

Pregunta 58

Pregunta
Garnishes should:
Respuesta
  • be edible
  • add colour
  • add contrast and texture
  • all of the above

Pregunta 59

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

Pregunta 60

Pregunta
The term 'mise en place' means:
Respuesta
  • 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

Pregunta 61

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

Pregunta 62

Pregunta
Starchy potatoes are best used as:
Respuesta
  • baked potatoes
  • boiling potatoes
  • salad potatoes
  • for soups

Pregunta 63

Pregunta
What is matignon?
Respuesta
  • 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

Pregunta 64

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

Pregunta 65

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

Pregunta 66

Pregunta
The ratio of a liaison, the thickening agent that requires tempering is:
Respuesta
  • 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

Pregunta 67

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

Pregunta 68

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

Pregunta 69

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

Pregunta 70

Pregunta
How many teaspoons are in a tablespoon?
Respuesta
  • five
  • three
  • ten
  • four

Pregunta 71

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

Pregunta 72

Pregunta
One pound is equal to:
Respuesta
  • 343 g
  • 454 g
  • 18 oz
  • 36 oz

Pregunta 73

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

Pregunta 74

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

Pregunta 75

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

Pregunta 76

Pregunta
How many bites in a standard canapé?
Respuesta
  • 10
  • 4
  • 1
  • 2

Pregunta 77

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

Pregunta 78

Pregunta
Which flour is used to produce dried pastas?
Respuesta
  • All purpose
  • Cake
  • Bread
  • Semolina

Pregunta 79

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

Pregunta 80

Pregunta
Beef consommé is classified as this type of soup:
Respuesta
  • Cream
  • Clear
  • Specialty
  • Thick

Pregunta 81

Pregunta
The ratio for a basic vinaigrette is:
Respuesta
  • 1 part oil : 1 part vinegar
  • 2 part oil : 1 part vinegar
  • 3 part oil : 1 part vinegar
  • 1 part oil : 2 part vinegar

Pregunta 82

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

Pregunta 83

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

Pregunta 84

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

Pregunta 85

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

Pregunta 86

Pregunta
Fortified non-fat milk is:
Respuesta
  • 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

Pregunta 87

Pregunta
Buttermilk is:
Respuesta
  • 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

Pregunta 88

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

Pregunta 89

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

Pregunta 90

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

Pregunta 91

Pregunta
Select all fats from the list below:
Respuesta
  • Vegetable oil
  • Butter
  • Bulgur
  • Shortening

Pregunta 92

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

Pregunta 93

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

Pregunta 94

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

Pregunta 95

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

Pregunta 96

Pregunta
In respect to gelatin, the word 'bloom' means:
Respuesta
  • 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

Pregunta 97

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

Pregunta 98

Pregunta
A standard large egg weighs:
Respuesta
  • 54 g
  • 222 g
  • 78 g
  • 30 g

Pregunta 99

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

Pregunta 100

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

Pregunta 101

Pregunta
Brown rice has:
Respuesta
  • the bran intact and husk removed
  • the bran removed
  • a mushy texture
  • the bran and husk removed

Pregunta 102

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

Pregunta 103

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

Pregunta 104

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

Pregunta 105

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

Pregunta 106

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

Pregunta 107

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

Pregunta 108

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

Pregunta 109

Pregunta
A semi-liquid coating is known as a:
Respuesta
  • batter
  • runner
  • panner
  • tempura

Pregunta 110

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

Pregunta 111

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

Pregunta 112

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

Pregunta 113

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

Pregunta 114

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

Pregunta 115

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

Pregunta 116

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

Pregunta 117

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

Pregunta 118

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

Pregunta 119

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

Pregunta 120

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

Pregunta 121

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

Pregunta 122

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

Pregunta 123

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

Pregunta 124

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

Pregunta 125

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

Pregunta 126

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

Pregunta 127

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

Pregunta 128

Pregunta
To pound or coarsely chop food:
Respuesta
  • émincé
  • brunoise
  • garnish
  • concasser

Pregunta 129

Pregunta
Which of the following is not a wild mushroom?
Respuesta
  • Porcini
  • Morel
  • Truffles
  • Crimini

Pregunta 130

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

Pregunta 131

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

Pregunta 132

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

Pregunta 133

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

Pregunta 134

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

Pregunta 135

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

Pregunta 136

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

Pregunta 137

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

Pregunta 138

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

Pregunta 139

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

Pregunta 140

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

Pregunta 141

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

Pregunta 142

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

Pregunta 143

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

Pregunta 144

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

Pregunta 145

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