Question 1

The flour that should be stirred, not sifted, is

Accepted Answer

A)  all-purpose white flour. 
B)  cake flour. 
C)  bread flour. 
D)  whole-wheat flour. 
A)  all-purpose white flour. 
B)  cake flour. 
C)  bread flour. 
D)  whole-wheat flour.

Question 2

Shining metal pans reflect heat and are best for

Accepted Answer

A)  pie crusts. 
B)  bread baking. 
C)  cookies and cakes. 
D)  all of the above answers are correct 
A)  pie crusts. 
B)  bread baking. 
C)  cookies and cakes. 
D)  all of the above answers are correct

Question 3

Heat is transferred by _____ in broiling, grilling, and microwaving.

Accepted Answer

A)  convection 
B)  radiation 
C)  induction 
D)  conduction 
A)  convection 
B)  radiation 
C)  induction 
D)  conduction

Question 4

The direct transfer of heat from one substance to another that it is contacting is called

Accepted Answer

A)  conduction. 
B)  convection. 
C)  radiation. 
D)  induction. 
A)  conduction. 
B)  convection. 
C)  radiation. 
D)  induction.

Question 5

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?

Accepted Answer

A)  boiling 
B)  poaching 
C)  simmering 
D)  pressure steaming 
E)  scalding 
A)  boiling 
B)  poaching 
C)  simmering 
D)  pressure steaming 
E)  scalding

Question 6

The number one cause of kitchen fires is using frying oils to cook foods.

Accepted Answer

A) True 
 B)False

Question 7

Some meats are initially seared in which of the following dry-heat cooking methods?

Accepted Answer

A)  roasting 
B)  broiling 
C)  grilling 
D)  barbequing 
E)  frying 
A)  roasting 
B)  broiling 
C)  grilling 
D)  barbequing 
E)  frying

Question 8

To _____ a food is to cut it lengthwise into very thin, stick-like shapes.

Accepted Answer

A)  dice 
B)  julienne 
C)  mince 
D)  shred 
E)  slice 
A)  dice 
B)  julienne 
C)  mince 
D)  shred 
E)  slice

Question 9

Matching
Definition choices:
-parboil

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

Which of the following statements about a fried food's final outcome is correct?

Accepted Answer

A)  Sugar in the coating slows down browning. 
B)  Batter or breading does not protect the frying oil from the food's natural moisture or salt content. 
C)  A fine-crumb breading absorbs less fat. 
D)  A course-grain breading produces a soggy texture. 
E)  all of the above answers are incorrect 
A)  Sugar in the coating slows down browning. 
B)  Batter or breading does not protect the frying oil from the food's natural moisture or salt content. 
C)  A fine-crumb breading absorbs less fat. 
D)  A course-grain breading produces a soggy texture. 
E)  all of the above answers are incorrect

The flour that should be stirred, not sifted, is

Shining metal pans reflect heat and are best for

Heat is transferred by _____ in broiling, grilling, and microwaving.

The direct transfer of heat from one substance to another that it is contacting is called

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?

The number one cause of kitchen fires is using frying oils to cook foods.

Some meats are initially seared in which of the following dry-heat cooking methods?

To _____ a food is to cut it lengthwise into very thin, stick-like shapes.

Matching Definition choices: -parboil

Which of the following statements about a fried food's final outcome is correct?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

Exam 5: Food Preparation Basics

The flour that should be stirred, not sifted, is

Shining metal pans reflect heat and are best for

Heat is transferred by _____ in broiling, grilling, and microwaving.

The direct transfer of heat from one substance to another that it is contacting is called

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?

The number one cause of kitchen fires is using frying oils to cook foods.

Some meats are initially seared in which of the following dry-heat cooking methods?

To _____ a food is to cut it lengthwise into very thin, stick-like shapes.

Matching Definition choices: -parboil

Which of the following statements about a fried food's final outcome is correct?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters