Quiz

1
What is a canapé?
A)An appetizer that is served on a small piece of bread or toast.
B)A mixture of ground raw meat or seafood that is emulsified with fat.
C)Food that is coated in salt, sweeteners, and flavorings then wrapped in paper or cheesecloth..
D)None of the above.
2
Which of the following is not a type of forcemeat?
A)Straight forcemeat.
B)City-style forcemeat.
C)Gratin forcemeat.
D)Mousseline forcemeat.
3
Which of the following is not a position in the kitchen brigade managed by the garde manger chef?
A)Boucher.
B)Charcoalier.
C)Hors d'Oeuvrier.
D)Buffetier.
4
What is Clamart consist of?
A)Peas.
B)Carrots.
C)Cucumbers.
D)Braised lettuce.
5
Which of these is a commonly used garnishing tool?
A)Zester.
B)Channel knife.
C)Melon baller.
D)All of the above.
6
Which type of greens looks like dandelion leaves?
A)Arugula.
B)Curly endive.
C)Escarole.
D)Mizuna.
7
Which type of butter is characterized by a loose rosette shape?
A)Baby.
B)Iceberg.
C)Butterhead.
D)Loose-leaf.
8
Which of the following is not a lettuce?
A)Mache.
B)Iceberg.
C)Butterhead.
D)Spinach.
9
How should salad greens be washed?
A)Under the facet, to allow running water to break tough dirt away from the leaf.
B)Soak the whole head of lettuce in warm water for 10 minutes, then drain and pat dry.
C)Separate the leaves and soak in cold water for several minutes.
D)Blanche the greens to kill harmful bacteria, then shock them in ice water to restore the crispness to the leaves.
10
What do many dessert salad dressings use as a base?
A)Orange juice.
B)Whipped cream.
C)Olive oil.
D)Sorbet.
11
Which of the following is an example of a hard cheese?
A)Romano.
B)Gorgonzola.
C)Provolone.
D)Roquefort.
12
What does the process of aging add to hard cheeses?
A)Color and price.
B)Color and flavor.
C)Flavor and texture.
D)Fat and cholesterol.
13
What environment does a room for aging veined semisoft cheeses resemble?
A)A dessert.
B)A rainforest.
C)A cave.
D)The tundra.
14
When should ripened cheeses be taken out of the refrigerator before serving?
A)Just before serving.
B)10 to 30 minutes before serving.
C)20 to 50 minutes before serving.
D)30 to 60 minutes before serving.
15
When cheese is used in hot dishes, what is the best way to prepare it?
A)At a high temperature for a short time.
B)At a low temperature for a short time.
C)At a high temperature for a long time.
D)At a low temperature for a long time.
16
What three components do canapés usually contain?
A)Base, topping, and spread.
B)A base, filling, and spread.
C)A base, vegetable, and spread.
D)A Base, vegetable, and filling.
17
What is aspic?
A)A savory jelly made from meat or vegetable stock and gelatin.
B)A bitter jelly made with gelatin and puréed vegetables
C)A savory jelly made with gelatin and poultry stock.
D)A bitter jelly made with puréed fish and vegetable oil
18
A tray that contains an attractive arrangement of raw, blanched, or marinated vegetables is called what?
A)An antipasto tray.
B)A vegetable platter.
C)A relish tray.
D)A centerpiece.
19
The lettuce leaf often used to add visual appeal to an appetizer is an example of what?
A)Base.
B)Liner
C)Topping.
D)Spread.
20
At what temperature should cold hors d'oeuvres be kept?
A)32°F (0°C)
B)41°F (5°C)
C)47°F (8°C)
D)51°F (11°C)
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