Review of Week One Quiz 1 PDF

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Question 1 (1 point) Which of the following words or phrases are closest to the meaning of mise en place? A) The wisdom of the chef B) The customer is always right. C) A well planned menu D) Pre-preparation Save

Question 2 (1 point) The normal temperature for deep frying foods is 320-380*F ( 160-194*c) A) True B) False Save

Question 3 (1 point) Sautéing requires high heat. A) True B) False Save

Question 4 (1 point) Some chefs believe that salting meat before it is grilled is not a good idea because salt ________________ .

A) changes flavor once it is subjected to the heat of the grill

B) Draws moisture to the surface which retards browning

C) produces a tough, brown crust on grilled meats

D) Strengthens elastin and makes meat tougher

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Question 5 (1 point)

The steps to clean a griddle are listed below, list the steps in proper order to ensure one cleans the griddle properly for the next class. Apply a light coating of vegetable oil, exercise caution as the surface is hot.

2

Scrape the oil/ pumice residue from the surface using a grill scraper. Rinse well with water and polish with a dry cloth.

4

Scrape excess food particles from the surface using a metal dough scraper.

1

Rub a pumice stone vertically from front to back of the griddle surface, ensure that the stone is secured in a dry cloth or with protective gloves

3

Clean well and grease traps of any left over debris.

5

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Question 6 (1 point) Hot food handling equipment ( ex; steam tables, bain maries, heat lamps ______________. A) often encourage the growth of bacteria B) are designed to maintain food at above 180*F C) continue to cook food as it is being served D) all of the above Save

Question 7 (1 point) The ___________ is used for many of the same cooking operations as the overhead broiler, except that the heat source is below the food.

A) Salamander

B) French Flat top

C) Grill

D) Barbecue

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Question 8 (1 point) Even division and standard fill are methods for ensuring __________ Control.

A) Ingredient

B) Portion

C) Quality

D) Conversion

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Question 9 (1 point) The term F.I.F.O helps to prevent what? A) enzymatic browning of vegetables. B) Oxidation of fats C) cross contamination D) spoilage of food in coolers Save

Question 10 (1 point) Overcrowding will bring down the water temperature and affect the cooking time and color of vegetables A) True B) False Save

Question 11 (1 point) Standard fill in portioning uses what principal? A) A specified number of portions B) Grams, ounces and pounds C) Size of container to a specific level D) Wedges, squares ( cut properly and exact) Save

Question 12 (1 point) If a pan is flared while sautéing the food will _____________. A) pick up a diesel gas like flavor B) merge flavors better C) add smokiness D) ensure a crisper texture from maillard reaction

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Question 13 (1 point) Which of the following does not have the same basic function as the other three? A) chinois B) strainer C) colander D) food mill Save

Question 14 (1 point) A scale should be Tared each and every time you start a new task. A) True B) False Save

Question 15 (1 point) Which pair of words or phrases make the following a true sentence when inserted in the blanks? Because most recipe ingredients are measured by __________, accurate __________ are very important.

A) Fluid ounces , Ladles

B) Weight , Scales

C) Volume, Measuring Cups

D) Quarts , Scoops

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Question 16 (1 point) Because preparing foods sous vide requires putting foods in vacuum packs, guarding against _____________ is especially important.

A) vitamin loss

B) High vacuum pressure

C) excessive drying of food

D) anaerobic bacteria

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Question 17 (1 point) There are several guidelines for sautéing and panfrying meats. Which of the following is not one of them.

A) Use only tender cuts of meats for sauteing

B) Use while butter because of its excellent resistance to burning

C) Do not flip or toss the meat more than necessary

D) Smaller or thinner pieces of meat require higher heat than larger or thicker pieces.

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Question 18 (1 point) As part of your mise en place, you must _____________ before you begin to actually prepare a recipe. A) Prepare your equipment B) assemble your tools and ingredients C) wash, trim, cut and measure all your ingredients. D) All of the above Save

Question 19 (1 point) A griddle heats up rapidly with consistent even heat, and can be use immediately. A) True B) False

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Question 20 (1 point) A kitchen salamander is; A) used to brown the tops of some items. B) a small reptile C) used to strain thick stocks D) used to steam vegetables Save

Question 21 (1 point) In deep frying, the time it takes to reach the ideal temperature between batches is known as the following?

A) Revolving zone

B) Recovery time

C) Optimal temperature

D) Danger zone

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Question 22 (1 point) The temperature range for blanching in a deep fryer is?

A) 320 - 380* F

B) 280 - 325 * F

C) 350 - 425* F

D) 200 - 275* F

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Question 23 (1 point) High heat is necessary for sautéing small cuts of meat. A) True B) False Save

Question 24 (1 point) What is the term for when ingredients are measured by weight?

A) Volume

B) Scaling

C) Fluidity

D) Tare

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Question 25 (1 point)

When grilling a steak, to produce cross hatching, you must turn the steak; A) 60-90 degrees B) 180 degrees C) 360 degrees D) 20 degrees Save

Question 26 (1 point) What are 5 methods of portion control ? Count Weight Volume Even Division Standard Fill

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Question 27 (1 point) You would use a _________ if you wanted to brown or glaze the top of an item.

A) Barbecue

B) Salamander

C) Reel oven

D) Infrared oven

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Question 28 (1 point) Stir frying is usually_________________________. A) done over low heat to combine flavors B) kept at a high heat to keep vegetables crisp C) a very slow process D) the same temperature as pan frying Save

Question 29 (1 point)

To Cook quickly, uncovered, in a small amount of fat is to ________.

A) parboil

B) braise

C) roast

D) saute

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Question 30 (1 point) What is added to modern fryer oil to inhibit foaming?

A) Silicon Compound

B) Soybean oil

C) Hydrogenated fats

D) NACL

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