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| 1 | |
During evaporation, liquid escapes from a pan as what? |
| | A) | Ice. |
| | B) | Liquid. |
| | C) | Vapor. |
| | D) | Gas. |
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| 2 | |
What determines the nutritive value of food when it is served? |
| | A) | Cooking time and technique. |
| | B) | Cooking time and mise en place. |
| | C) | Coagulation and pigmentation. |
| | D) | Cooking technique and pigmentation. |
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| 3 | |
At what temperature does the redness of meat begins to decrease significantly? |
| | A) | 140°F and 160°F (60°C and 71°C) |
| | B) | 145°F and 160°F (63°C and 71°C) |
| | C) | 140°F and 165°F (60°C and 74°C) |
| | D) | 145°F and 165°F (63°C and 74°C) |
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| 4 | |
Which of the following is not a common pigment found in food? |
| | A) | Chlorophyll. |
| | B) | Flavonoids. |
| | C) | Riboflavin. |
| | D) | Carotenoids. |
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| 5 | |
When you grill meat, what type of cooking technique are you using? |
| | A) | Moist cooking. |
| | B) | Dry Cooking. |
| | C) | Direct cooking. |
| | D) | None of the above. |
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| 6 | |
What process occurs 5 to 15 minutes after you remove a large food product from its heat source? |
| | A) | Coagulation. |
| | B) | Continuation cooking. |
| | C) | Carryover Cooking. |
| | D) | Recovery time. |
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| 7 | |
How hot should the oven be when you first place a roast in the oven to sear it? |
| | A) | 325°F to 350°F (163°C to 177°C) |
| | B) | 350°F to 375°F (177°C to 191°C) |
| | C) | 400°F to 450°F (204°C to 232°C) |
| | D) | 450°F to 475°F (232°C to 246°C) |
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| 8 | |
What is it called when food is roasted over an open fire? |
| | A) | Open-spit roasting. |
| | B) | Rotisserie. |
| | C) | Flame-broiled. |
| | D) | Grilled. |
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| 9 | |
Which of the following is not used to coat food before it is fried? |
| | A) | Dredge. |
| | B) | Brush. |
| | C) | Batter. |
| | D) | Bread. |
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| 10 | |
Which of the following type of food is not typically broiled? |
| | A) | vegetables |
| | B) | Soup. |
| | C) | Meat. |
| | D) | Poultry. |
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| 11 | |
What term describes partially cooking ribs in boiling water? |
| | A) | Blanching. |
| | B) | Shocking. |
| | C) | Steaming. |
| | D) | Parboiling. |
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| 12 | |
What does deglaze mean? |
| | A) | To scrape glaze off a pan shortly after roasting in order to lessen the calories in the finished product. |
| | B) | To add a small amount of liquid to a pan to loosen brown bits of food after sautéing or searing. |
| | C) | The process of soaking sautéed onions in stock in an effort to release the caramelized outer layer to flavor a soup. |
| | D) | None of the above. |
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| 13 | |
Why does stewing generally take less time than braising? |
| | A) | Stewing uses a higher temperature to cook food than braising does. |
| | B) | Stew requires you to add vegetables, which temporarily lower the temperature of the water. |
| | C) | Pieces of meat that are used in stewing are generally smaller than those used in braising. |
| | D) | Pieces of meat that are used in stewing are generally cooked prior to the stewing process. |
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| 14 | |
What does added pressure do to the steaming process? |
| | A) | Lowers the temperature, cooking the food slower. |
| | B) | Raising the temperature, cooking the food faster. |
| | C) | It has no outward effect on the cooking process. |
| | D) | It creates more steam and blanches the food. |
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| 15 | |
What appliances do you use when you poach food? |
| | A) | The range or oven. |
| | B) | The oven or broiler. |
| | C) | A slow cooker or the range. |
| | D) | The broiler or a pressure steamer. |
