Question 1

An herb is a

Accepted Answer

A)  flavoring that is derived from the fruit, bark, seeds, or root of a plant. 
B)  plant leaf valued for its flavor or scent. 
C)  plant leaf with medicinal value only. 
D)  plant extract that is oil based. 
A)  flavoring that is derived from the fruit, bark, seeds, or root of a plant. 
B)  plant leaf valued for its flavor or scent. 
C)  plant leaf with medicinal value only. 
D)  plant extract that is oil based. B

Question 2

Making a frosting for a cake requires sifting the _____ sugar.

Accepted Answer

A)  brown 
B)  granulated 
C)  confectioners' 
D)  microcrystalline 
A)  brown 
B)  granulated 
C)  confectioners' 
D)  microcrystalline C

Question 3

Over-mixing when using the muffin method will result in a tough, rubbery, and tunneled product.

Accepted Answer

A) True 
 B)False  True

Question 4

Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist?

Accepted Answer

A)  biscuit method 
B)  muffin method 
C)  pastry-blend method 
D)  single-stage method 
E)  conventional sponge methodf. conventional creaming method 
A)  biscuit method 
B)  muffin method 
C)  pastry-blend method 
D)  single-stage method 
E)  conventional sponge methodf. conventional creaming method

Question 5

The surface of a liquid in a measuring cup should be read at the

Accepted Answer

A)  marked line on the cup. 
B)  next highest marked line because of wicking. 
C)  meniscus, or curved line (arc) seen in the cup. 
D)  maximus, a perceived or estimated line on the cup. 
A)  marked line on the cup. 
B)  next highest marked line because of wicking. 
C)  meniscus, or curved line (arc) seen in the cup. 
D)  maximus, a perceived or estimated line on the cup.

Question 6

When measuring plastic shortenings for cakes, you may use

Accepted Answer

A)  a liquid measuring cup and melt the shortening. 
B)  the water displacement method. 
C)  the markings on the sides of the stick. 
D)  a rounded spoonful for every ¼ cup. 
A)  a liquid measuring cup and melt the shortening. 
B)  the water displacement method. 
C)  the markings on the sides of the stick. 
D)  a rounded spoonful for every ¼ cup.

Question 7

The best rack placement for baking is on the top rack in the highest position.

Accepted Answer

A) True 
 B)False

Question 8

Matching
Definition choices:
-blanch

Accepted Answer

A) to add a liquid to the surface of roasting meat to preserve the moistness of the meat 
B) to dip briefly into boiling water 
C) any compound that enhances the flavor already found naturally in a food 
D) a substance that adds a new flavor to food 
E) to boil but only partially cook a food 
A) to add a liquid to the surface of roasting meat to preserve the moistness of the meat 
B) to dip briefly into boiling water 
C) any compound that enhances the flavor already found naturally in a food 
D) a substance that adds a new flavor to food 
E) to boil but only partially cook a food

Question 9

Ginger and turmeric are examples of rhizomes.

Accepted Answer

A) True 
 B)False

Question 10

The conventional (creaming)method of mixing is most often used when making cakes.

Accepted Answer

A) True 
 B)False

Question 11

Cayenne pepper consists of the dried, pulverized fruit of one or more chili pepper varieties.

Accepted Answer

A) True 
 B)False

Question 12

In dry-heat preparation, heat is transferred by

Accepted Answer

A)  air. 
B)  radiation. 
C)  fat. 
D)  metal. 
E)  answers a and c are correctf. 
F)all of the above answers are correct 
A)  air. 
B)  radiation. 
C)  fat. 
D)  metal. 
E)  answers a and c are correctf. 
F)all of the above answers are correct

Question 13

Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems.

Accepted Answer

A) True 
 B)False

Question 14

The basics of food preparation are an exact science.

Accepted Answer

A) True 
 B)False

Question 15

Canned, frozen, cured, or pickled food items provide more than 75 percent of all the sodium ingested in the United States.

Accepted Answer

A) True 
 B)False

Question 16

Usually, the goal of cutting food is to divide it into pieces of uniform size.

Accepted Answer

A) True 
 B)False

Question 17

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients.

Accepted Answer

A)  boiled 
B)  scalded 
C)  simmered 
D)  steamed 
A)  boiled 
B)  scalded 
C)  simmered 
D)  steamed

Question 18

Seasonings and flavorings should be added

Accepted Answer

A)  at the first of the cooking process to extract the most flavor. 
B)  at the end of the cooking process so the flavor does not become harsh. 
C)  at the first of the cooling process so the flavors do not become heat stressed. 
D)  early enough to release the flavor and not so soon that the flavor is lost. 
A)  at the first of the cooking process to extract the most flavor. 
B)  at the end of the cooking process so the flavor does not become harsh. 
C)  at the first of the cooling process so the flavors do not become heat stressed. 
D)  early enough to release the flavor and not so soon that the flavor is lost.

Question 19

When the size of egg is not specified by a recipe, you may assume it is a large egg.

Accepted Answer

A) True 
 B)False

Question 20

One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.

Accepted Answer

A)  color 
B)  flavor compounds 
C)  vitamins 
D)  minerals 
E)  all of the above answers are correct 
A)  color 
B)  flavor compounds 
C)  vitamins 
D)  minerals 
E)  all of the above answers are correct

Exam 5: Food Preparation Basics

An herb is a

Making a frosting for a cake requires sifting the _____ sugar.

Over-mixing when using the muffin method will result in a tough, rubbery, and tunneled product.

Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist?

The surface of a liquid in a measuring cup should be read at the

When measuring plastic shortenings for cakes, you may use

The best rack placement for baking is on the top rack in the highest position.

Matching Definition choices: -blanch

Ginger and turmeric are examples of rhizomes.

The conventional (creaming)method of mixing is most often used when making cakes.

Cayenne pepper consists of the dried, pulverized fruit of one or more chili pepper varieties.

In dry-heat preparation, heat is transferred by

Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems.

The basics of food preparation are an exact science.

Canned, frozen, cured, or pickled food items provide more than 75 percent of all the sodium ingested in the United States.

Usually, the goal of cutting food is to divide it into pieces of uniform size.

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients.

Seasonings and flavorings should be added

When the size of egg is not specified by a recipe, you may assume it is a large egg.

One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.

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