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Final study guide for FAB 159. ...

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FAB 159 Final Exam Study Guide Mark Peck Spring 2016 Chapters 12 & 13

1. Russet or Idaho potatoes are __________. best for salads, soups, and hash browns

high in moisture and sugar best for deep-frying

ideal for boiling 2. French in fat fried __________.

fries are often blanched before they are deep because the blanching

seals in their natural flavor and nutrients allows them to hold their shape better during deep-frying

decreases their final cooking time

gives them an attractive appearance

3. Starchy potatoes contain less sugar than waxy potatoes. False

True 4.

Basic proportions for boiling long grain white rice are 2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice).

2 quarts water to 1 pound rice (or 2 liters of water to 500 g rice). 1 pint w r to 1 pound rice (or 500 g water to 500 g rice).

5. Semolina is

a high-protein flour. adding it little by little to a large quantity of boiling, salted water and simmering gently until done.

6. Spaghetti should be cooked by

adding it all at once to enough boiling, salted water to cover and boiling until done. adding it all at once to a large quantity of boiling, salted water and boiling until done.

adding it to cold water, bring to a boil, and simmering until done.

7. Which of the following takes the longest time to cook?

brown rice

regular milled white rice

parboiled rice

basmati rice

is inexpensive

is imported from India and China

8. Wild rice __________.

is actually not a rice

cooks more quickly than long-grain rice

pasta

wheat

barley 9.

rice Bulgur is a type of __________.

10. Which of the following cooking methods is most similar to the pilaf method? deep-frying

steaming

parboiling

braising

11. One each grain of rice must be kept fluffy and separa

unique aspect of preparing risotto is that __________.

chicken stock may never be used as the cooking liquid

the rice is cooked in a large amount of water and then drained

small amounts of stock are added until the appropriate consistency is reached

12. Couscous is made from _________________.

rice flour False

buckwheat flour

semolina

egg noodle dough

True

13. Risotto is an Italian dish made by adding Parmesan cheese and mushrooms to basic rice pilaf.

14. Spaghetti that is cooked ahead of service should be held in cold water to keep it from sticking and then reheated to order. False

True 15. A variety of short-grain rice from

glutinous rice.

brown rice.

arborio.

couscous.

Italy is called 16. hominy

farro

the not

Which of pozole

polenta

17. add seasonings to

wash

sauté

following is a corn product?

When making a rice pilaf, measure it is not necessary to

__________ the rice.

18. Which of the following combinations of pasta type — shape is incorrect? conchiglie — shell

orzo — star

farfalle — bow tie

fusilli — corkscrew

19. Which of the following is not one of the steps for preparing instant couscous?

Measure equal parts by volume of couscous and water. Add the couscous all at once to the boiling water.

After uncovering, stir to break up lumps.

Before serving, sauté quickly in butter to reheat.

Chapters 22 & 29 1. A good reason for cutting meats and poultry into thin slices for sandwiches is that _____________. thin slices are more tender a sandwich made from thin slices is easier to eat many thin slices make a thicker sandwich than one or two thick slices of the same total weight

all of these

2. The purpose of a spread in a sandwich __________.

add flavor

add moisture or "mouth feel"

all of these

protect the bread from soaking up moisture from the filling

is to

3. A simple cold sandwich is called "simple" because it __________. can be made by any kitchen personnel, regardless of their intelligence is made from a few simple ingredients

is made with just two slices of bread

can be assembled in only a few seconds

4. Sandwiches are usually cut before serving so that they __________. are easier to handle and eat make a more attractive presentation

appear to contain more ingredients than they actually do

both are easier to handle and eat and make a more attractive presentation

5. Panini can be classified as _______________ . grilled sandwiches

multidecker sandwiches

tea sandwiches

hot open-face sandwiches 6. Spread all the slices with the desired spread Which of the following would you not do when preparing a large quantity of simple sandwiches?

Wear gloves

Arrange bread slices in rows on a sanitary tabletop

Make sure fillings are at room temperature

7. A serrated knife is one of the basic hand tools that is essential on a short-order sandwich station. False

True 8. A sandwich made of corned beef, Swiss cheese, and Russian dressing on rye

open-faced True sandwich.

club sandwich.

9. To make a plate look should be piled up to the

False

sauerkraut, bread is called a

tea sandwich.

reuben sandwich.

appetizing and lavish, the food edge of the plate.

10. The largest item on a plate should be placed at the back so it doesn’t hide the other foods. True

False 11. A simple garnish should

edible

be __________. all of these

appropriate to the food

planned into th

ate layout, not just stuck on haphaza

12. It is helpful to have a False

variety of shapes and colors on a True

plate to make it look

13. Which of the following is bread

y

filling

attractive.

not a basic component of a sandwich? garnish

spread

False

three slices of toast, chicken or turkey, lettuce, sometimes other ingredients.

14. A club sandwich True is a multidecker sandwich made of tomato, and

15. Which of the following combinations is correct? club → open-faced sandwich

cheeseburger → simple sandwich

submarine → multidecker sandwich

reuben → tea sandwich 16. Moist True False

pastes or purées, such as pesto or sandwich spreads because they will

hummus, should never be used as soak into the bread.

False

17.

True

Pre-preparation is important for making sandwiches in quantity, but it is not important on the short-order station because all sandwiches are made to order.

neither of these hot foods hot, on hot plates

cold foods cold, on cold plates

both of these

18. It is important to serve __________. 19. False

The main meat or fish item on a plate is always placed in True

the

20. True

center.

Most sandwich fillings are shelf stable and may be kept on the sandwich station without refrigeration. False

Chapters 14 & 15 & 16 1. About 75% of muscle tissue, or meat is collagen.

fat.

protein.

water. 2. Meat shrinkage--

dry meat

loss of profit

loss of weight

all of these

caused by moisture loss during the cooking process--is a major problem because too much moisture loss causes __________.

3. Fat

Carbohydrate

Protein

none of these

__________ is the main source of flavor in meat.

4. The correct order of the components of meat (from the highest percentage component

lowest percentage component) is __________. carbohydrate

protein

fat

water protein

fat

water

carbohydrate

fat

water

carbohydrate

protein

water

protein

fat

carbohydrate

5. Adding fat to the surface of a meat to protect it from drying out during the cooking process is known as __________. larding

coagulation

barding

marbling 6. A wellmarbled prime (top

protein

collagen

carbohydrates

fat

grade) steak tastes "beefier" than the same cut of a lower grade because it contains more __________.

7. Which of the following is true about the connective tissue in meat? It is tough.

It is concentrated most highly in younger animals. all of th

It is concentrated most highly in muscles that are less exercised.

8. Beef brisket has a coarser texture than beef tenderloin because __________. it has a higher fat content

it has larger muscle fibers and more connective tissue

it has less protein

all of these 9. The enzymes

acid

long, slow cooking in the presence of moisture

collagen in meat can be broken down by __________ .

all of these

10. Which of these sets of words correctly completes the following sentence? Collagen is _________ , and elastin is yellow in color, white in color __________ .

not broken down by cooking, broken

wn by cooking

all of these

dissolved by acid, not dissolved by acid

11. Which of the following types of meat is not yield graded? pork

veal

beef

lamb

12. spoiled meat that has developed mold.

meat that is not aged enough.

The term green meat refers to meat that is

meat that is aged in a vacuum pack.

low grade meat. 13. The softening that takes place in meat during the aging process is due to ________ .

continuing enzyme action in muscle tissue

keeping meats at below freezing temperatures for several days ultraviolet lighting used during the aging process

the effect of rigor mortis

14. The most popular grade of fresh beef sold in restaurants and in retail outlets is USDA Choice

USDA Prime

False

USDA Select

USDA Extra

True

15. Veal is not aged because to protect it from drying out.

it doesn't have enough fat cover

16. The trade name Cryovac is most closely related to __________. dry aging

wet aging

club steak

short tenderloin

fabricated cuts

yield grading strip loin short loin

17. Which of the following contains the other three? 18. Larding is the exterior fat covering of meats. interior fat that occurs naturally within muscle tissue inserting strips of fat with a needle into meats.

basting meats with fat during cooking to prevent drying.

19. Which of the following is not from a forequarter of beef? chuc k

brisket

rib

brisket

round

20. Dry club steaks

short ribs

stew meat

heat is the preferred cooking method for ________ .

Chapters 17 & 18

1. A chicken that is allowed to move freely outdoors while being raised is called __________. cage-free

free-range

organic

mature 2. There

a younger animal

a muscle that has been used or exercised extensively

will be more connective tissue in a piece of poultry that comes from __________.

all of these.

a water fowl (e.g., duck or goose) than a land bird (e.g., chicken or turkey)

3. A primary difference between "light meat" and "dark meat" in poultry is that dark meat _________. has less fat

takes longer to cook

has less connective tissue

4. What is the most important factor that determines the tenderness of a class of poultry? size

maturity

male or female

basting

5.

Young, moist-heat, old, dry-heat

Young, dry-heat, old, moist-heat

Which of the following sets of words correctly completes the following sentence? __________ birds can be successfully cooked by __________ methods, whereas __________ birds need to be cooked with __________ methods.

Old, dry-heat, young, moist heat

all of these.

all of these

6. If fresh poultry is properly stored on ice, it will keep for five to six days. False

True 7. Which of the following is most likely to be a problem when roasting poultry?

Making sure that the breast is not undercooked.

Finding a cooking method that will tenderize free-range poultry. Cooking the legs to doneness without overcooking the breast.

Overcooking the dark meat and undercooking the white meat.

8. The least preferable way to determine the doneness of a small bird is to __________. test for looseness of joints

check for flesh separating from the bone

pierce deeply with a fork and twist the flesh observe the juices inside the cavity

9. A ________________ is a mature female chicken cooked with roaster moist heat to hen make it tender.

that must be capon

ratite

10.

youngest→ oldest) of types of chickens?

broiler/fryer → hen/rooster → roaster → Rock Cornish game hen → capon Rock Cornish game hen → broiler/fryer → roaster → capon → hen/cock

Which of the following is the correct order (from

its legs will move freely in their sockets and its flesh will begin to pull away from the bones

juices will be clear rather than cloudy and red or pink

11. When a small bird is done, __________.

it will be firm to the touch

all of these. 12. Tying the legs and wings of

trussing

frenching

barding

basting poultry against the body to make a compact unit for

cooking is called

_______________.

13. To roast a 25-lb (11-kg) turkey, you would roast it at 375ºF (190ºC) until done. start it at 375-400ºf (190-200ºC) to brown it, then turn it down to 300ºF (150ºC) and roast until done.

roast it at 275-300ºF (135-150ºC) until nearly done, then turn the temperature to 375400ºF (190-200ºC) so that the turkey browns.

roast it at 300ºF (150ºC) until done.

14. To test doneness of a roast turkey, insert a meat thermometer into the thickest part of the breast. False

True 15.

Duck breast

__________ may be successfully "flash Cornish hens

all of these.

Squab and game birds

roasted" at high temperatures.

The liquid used in poaching can be used to make a sauce to serve with the cooked product.

16. All of the following statements about poaching are true except one. Which one is false?

Poaching is used to gently cook tender poultry. Poaching helps poultry retain its moisture and develop a light, subtle flavor.

Cooking time for poaching is usually very long due to the low temperature used.

17. After roasting, turkey should be allowed to stand for at least 15 minutes before carving. False

True 18. True

False

Ducklings should be basted frequently during roasting in order to reduce their high fat content.

19. The part of a chicken most appropriate for poaching is the thigh.

True

drumstick.

False

be on the skin side first.

wing.

breast. 20. Panfried chicken pieces should browned...