Question 1

Which of the following statements about brown sugar is incorrect?

Accepted Answer

A)  Brown sugar has a tendency to pack down. 
B)  Brown sugar contains two percent moisture. 
C)  Lumping can be prevented by placing in an airtight container and storing in the freezer. 
D)  Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds. 
E)  Brown sugar is best measured by pressing it into a liquid glass measuring cup and leveling it. 
A)  Brown sugar has a tendency to pack down. 
B)  Brown sugar contains two percent moisture. 
C)  Lumping can be prevented by placing in an airtight container and storing in the freezer. 
D)  Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds. 
E)  Brown sugar is best measured by pressing it into a liquid glass measuring cup and leveling it.

Question 2

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls.

Accepted Answer

A)  two 
B)  four 
C)  six 
D)  eight 
A)  two 
B)  four 
C)  six 
D)  eight

Question 3

Matching
Definition choices:
-seasoning

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 4

Which of the following temperatures matches the correct moist-heat cooking method?

Accepted Answer

A)  Simmering - 150 degrees F 
B)  Poaching - 160 to 180 degrees F 
C)  Scalding - Greater than 180, but less than 212 degrees F 
D)  Pressure steaming - 212 degrees F 
A)  Simmering - 150 degrees F 
B)  Poaching - 160 to 180 degrees F 
C)  Scalding - Greater than 180, but less than 212 degrees F 
D)  Pressure steaming - 212 degrees F

Question 5

Select the most frequently used knife in the kitchen from the list below.

Accepted Answer

A)  butcher 
B)  cleaver 
C)  paring 
D)  serrated 
E)  chef's or French 
A)  butcher 
B)  cleaver 
C)  paring 
D)  serrated 
E)  chef's or French

Question 6

Dried herbs and spices should be kept below 60 degrees F for optimal potency and replaced every 12 months.

Accepted Answer

A) True 
 B)False

Question 7

Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking?

Accepted Answer

A)  sea 
B)  rock 
C)  table d	kosher 
A)  sea 
B)  rock 
C)  table d	kosher

Question 8

Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

Accepted Answer

A) True 
 B)False

Question 9

Matching
Definition choices:
-flavoring

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 10

The sections of a knife blade perform varying tasks and the tip is used for

Accepted Answer

A)  light tasks such as cutting out the stem end of a tomato. 
B)  general slicing and dicing. 
C)  the heavy work of chopping tough fruits and vegetables. 
D)  slicing breads. 
E)  cracking bones. 
A)  light tasks such as cutting out the stem end of a tomato. 
B)  general slicing and dicing. 
C)  the heavy work of chopping tough fruits and vegetables. 
D)  slicing breads. 
E)  cracking bones.

Question 11

One tablespoon of salt contains 2,300 milligrams of sodium.

Accepted Answer

A) True 
 B)False

Question 12

The mixing technique creaming occurs when

Accepted Answer

A)  the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-around motion until they are smooth. 
B)  ingredients are mixed so thoroughly that they become one. 
C)  fat and sugar are beaten together until they take on a light, airy texture. 
D)  one ingredient is gently incorporated into another by hand with a large spoon or spatula. 
A)  the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-around motion until they are smooth. 
B)  ingredients are mixed so thoroughly that they become one. 
C)  fat and sugar are beaten together until they take on a light, airy texture. 
D)  one ingredient is gently incorporated into another by hand with a large spoon or spatula.

Question 13

In food preparation, the two categories of heat transfer methods are moist heat and dry heat.

Accepted Answer

A) True 
 B)False

Question 14

For the best outcome, when baking foods on a cookie sheet, the foods should be placed

Accepted Answer

A)  in the middle of the top oven rack. 
B)  in the middle of the center oven rack. 
C)  at the front on the bottom oven rack. 
D)  at the back of any oven rack. 
A)  in the middle of the top oven rack. 
B)  in the middle of the center oven rack. 
C)  at the front on the bottom oven rack. 
D)  at the back of any oven rack.

Question 15

Matching
Definition choices:
-baste

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 16

Which of the following mixing methods produces cakes with a fine-grained, velvety texture?

Accepted Answer

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

Question 17

The volume of one large egg is approximately _____ ounce(s).

Accepted Answer

A)  one 
B)  two 
C)  three 
D)  four 
A)  one 
B)  two 
C)  three 
D)  four

Question 18

Dark and dull metal pans (including anodized and satin-finish)are ideal for baking

Accepted Answer

A)  cakes. 
B)  cookies. 
C)  pies. 
D)  breads. 
E)  answers a and b are correctf.
F) answers c and d are correct
G) none of the above answers is correct 
A)  cakes. 
B)  cookies. 
C)  pies. 
D)  breads. 
E)  answers a and b are correctf.
F) answers c and d are correct
G) none of the above answers is correct

Question 19

Which of the moist-heat procedures listed below requires the most heat (i.e., the highest temperature)?

Accepted Answer

A)  braising 
B)  simmering. 
C)  poaching.. 
D)  scalding. 
E)  Boiling..,
F) pressure steaming. 
A)  braising 
B)  simmering. 
C)  poaching.. 
D)  scalding. 
E)  Boiling..,
F) pressure steaming.

Question 20

The correct procedure for the measurement of foods is:

Accepted Answer

A)  approximate amount; select correct utensil; use accurate technique. 
B)  weigh out amount; process the food; use a metal non-lipped cup. 
C)  approximate amount; use a graduated cup; measure amounts. 
D)  weigh out the amount needed to avoid inaccuracies due to density. 
A)  approximate amount; select correct utensil; use accurate technique. 
B)  weigh out amount; process the food; use a metal non-lipped cup. 
C)  approximate amount; use a graduated cup; measure amounts. 
D)  weigh out the amount needed to avoid inaccuracies due to density.

Exam 5: Food Preparation Basics

Which of the following statements about brown sugar is incorrect?

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls.

Matching Definition choices: -seasoning

Which of the following temperatures matches the correct moist-heat cooking method?

Select the most frequently used knife in the kitchen from the list below.

Dried herbs and spices should be kept below 60 degrees F for optimal potency and replaced every 12 months.

Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking?

Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

Matching Definition choices: -flavoring

The sections of a knife blade perform varying tasks and the tip is used for

One tablespoon of salt contains 2,300 milligrams of sodium.

The mixing technique creaming occurs when

In food preparation, the two categories of heat transfer methods are moist heat and dry heat.

For the best outcome, when baking foods on a cookie sheet, the foods should be placed

Matching Definition choices: -baste

Which of the following mixing methods produces cakes with a fine-grained, velvety texture?

The volume of one large egg is approximately _____ ounce(s).

Dark and dull metal pans (including anodized and satin-finish)are ideal for baking

Which of the moist-heat procedures listed below requires the most heat (i.e., the highest temperature)?

The correct procedure for the measurement of foods is:

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