Question 1

The salad's base or under-liner is

Accepted Answer

A)  green leafy vegetables. 
B)  pasta or some grain. 
C)  cottage cheese or meat. 
D)  gelatin, whipped or not. 
E)  the salad's foundation. 
A)  green leafy vegetables. 
B)  pasta or some grain. 
C)  cottage cheese or meat. 
D)  gelatin, whipped or not. 
E)  the salad's foundation. E

Question 2

Raw egg white is used to clarify the stock for consommé.

Accepted Answer

A) True 
 B)False  True

Question 3

When adding dressing to salads,

Accepted Answer

A)  the best time to add dressing is about one-half hour before serving to allow the greens to wilt a bit and absorb the flavor. 
B)  it is best to have the dressing at room temperature to improve its ability to coat the ingredients. 
C)  it is best to top the salad with the dressing without mixing. 
D)  it is best to only add enough dressing to lightly coat the salad ingredients. 
A)  the best time to add dressing is about one-half hour before serving to allow the greens to wilt a bit and absorb the flavor. 
B)  it is best to have the dressing at room temperature to improve its ability to coat the ingredients. 
C)  it is best to top the salad with the dressing without mixing. 
D)  it is best to only add enough dressing to lightly coat the salad ingredients. D

Question 4

Matching
Definition choices:
-bouillon

Accepted Answer

A) a broth made from meat and vegetables and then strained to remove the solids 
B) a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek 
C) a salad dressing consisting of only oil, vinegar, and seasoning 
D) a richly flavored soup stock that has been clarified using egg whites 
E) a cream soup traditionally made from shellfish 
A) a broth made from meat and vegetables and then strained to remove the solids 
B) a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek 
C) a salad dressing consisting of only oil, vinegar, and seasoning 
D) a richly flavored soup stock that has been clarified using egg whites 
E) a cream soup traditionally made from shellfish

Question 5

Heating time for which of the following stocks should not exceed about 30 minutes?

Accepted Answer

A)  beef and pork 
B)  lamb and pork 
C)  fish and vegetable 
D)  chicken, turkey, and duck 
A)  beef and pork 
B)  lamb and pork 
C)  fish and vegetable 
D)  chicken, turkey, and duck

Question 6

Stocks should be cooked at _____ for the least cloudy and cleanest tasting stock.

Accepted Answer

A)  a gentle boil 
B)  a rolling boil 
C)  a simmer 
D)  stewing temperatures 
A)  a gentle boil 
B)  a rolling boil 
C)  a simmer 
D)  stewing temperatures

Question 7

Curdling of creamed soups may be reduced or avoided by

Accepted Answer

A)  adding milk to the acid base. 
B)  adding acid to the milk base. 
C)  avoiding tempering at all costs. 
D)  stirring some of the cold dairy product into the hot soup. 
A)  adding milk to the acid base. 
B)  adding acid to the milk base. 
C)  avoiding tempering at all costs. 
D)  stirring some of the cold dairy product into the hot soup.

Question 8

Which of the following soups is a popular Indian soup?

Accepted Answer

A)  chowder 
B)  gazpacho 
C)  borscht 
D)  mulligatawny 
A)  chowder 
B)  gazpacho 
C)  borscht 
D)  mulligatawny

Question 9

_____ is seldom reduced and therefore is not as strong-flavored as a stock.

Accepted Answer

A)  Broth 
B)  Bouillon 
C)  Court bouillon 
D)  Consomme 
A)  Broth 
B)  Bouillon 
C)  Court bouillon 
D)  Consomme

Question 10

A frequent problem with non-acidic fruit salads is

Accepted Answer

A)  acidic browning. 
B)  enzymatic browning. 
C)  Maillard browning. 
D)  sugar-protein browning. 
A)  acidic browning. 
B)  enzymatic browning. 
C)  Maillard browning. 
D)  sugar-protein browning.

Question 11

Which of the following dressings is not considered an emulsified dressing?

Accepted Answer

A)  balsamic vinegar and hazelnut oil 
B)  Chantilly 
C)  Thousand Island 
D)  Russian 
E)  Green Goddess 
A)  balsamic vinegar and hazelnut oil 
B)  Chantilly 
C)  Thousand Island 
D)  Russian 
E)  Green Goddess

Question 12

Which of the following is/are included in gelatin-based gel preparation?

Accepted Answer

A)  hydration of gelatin granules or sheets to prevent clumping 
B)  heating without stirring to avoid crystallization 
C)  stirring the sol at room temperature to promote gelation 
D)  cooling for 1 to 6 hours in the freezer 
A)  hydration of gelatin granules or sheets to prevent clumping 
B)  heating without stirring to avoid crystallization 
C)  stirring the sol at room temperature to promote gelation 
D)  cooling for 1 to 6 hours in the freezer

Question 13

Why do chefs begin a stock with cold water?

Accepted Answer

A)  it is more convenient 
B)  to create a milder-flavored stock 
C)  so that the meat, bones, and mirepoix do not disintegrate 
D)  ingredients will transfer flavor more efficiently to the liquid 
E)  none of the above answers is correct 
A)  it is more convenient 
B)  to create a milder-flavored stock 
C)  so that the meat, bones, and mirepoix do not disintegrate 
D)  ingredients will transfer flavor more efficiently to the liquid 
E)  none of the above answers is correct

Question 14

The more assertively flavored the ingredient in a salad the larger its role in the salad should be.

Accepted Answer

A) True 
 B)False

Question 15

In protein salads, the principle ingredient (unless it is a dairy product)should be

Accepted Answer

A)  acid washed. 
B)  chopped. 
C)  cooked. 
D)  raw. 
A)  acid washed. 
B)  chopped. 
C)  cooked. 
D)  raw.

Question 16

Fatty fish are always used for fish stock because they impart their strong oily flavor to the stock.

Accepted Answer

A) True 
 B)False

Question 17

Tart salad dressings best accompany

Accepted Answer

A)  carbohydrate-based salads. 
B)  fruit salads. 
C)  protein-based salads. 
D)  greens or vegetables. 
E)  both a and b
F) both c and d g. all of the above answers are correct 
A)  carbohydrate-based salads. 
B)  fruit salads. 
C)  protein-based salads. 
D)  greens or vegetables. 
E)  both a and b
F) both c and d g. all of the above answers are correct

Question 18

Vegetables are added in the last hour to half hour of cooking when preparing meat stocks.

Accepted Answer

A) True 
 B)False

Question 19

Regarding fish stocks, which of the following statements is false?

Accepted Answer

A)  Most stocks use frames or racks, heads, and/or tails of lean white fish. 
B)  The high gelatin concentration of fish heads contributes to the flavor and viscosity of the stock. 
C)  Fish generally contain more gelatin than chicken. 
D)  Floating fish frames are occasionally pushed down into the liquid to release the flavorful compounds from the bones. 
E)  The celery may be omitted for a milder flavor, and the carrots may be omitted if a golden color is not desired in the stock. 
A)  Most stocks use frames or racks, heads, and/or tails of lean white fish. 
B)  The high gelatin concentration of fish heads contributes to the flavor and viscosity of the stock. 
C)  Fish generally contain more gelatin than chicken. 
D)  Floating fish frames are occasionally pushed down into the liquid to release the flavorful compounds from the bones. 
E)  The celery may be omitted for a milder flavor, and the carrots may be omitted if a golden color is not desired in the stock.

Question 20

A standard mirepoix is made out of

Accepted Answer

A)  onions, celery, and carrots. 
B)  leeks, celery, carrots, and salt. 
C)  leeks, celery, carrots, and a bouquet garni. 
D)  parsley, thyme, bay leaf, and whole black pepper corns. 
A)  onions, celery, and carrots. 
B)  leeks, celery, carrots, and salt. 
C)  leeks, celery, carrots, and a bouquet garni. 
D)  parsley, thyme, bay leaf, and whole black pepper corns.

Exam 15: Soups, Salads, and Gelatins

The salad's base or under-liner is

Raw egg white is used to clarify the stock for consommé.

When adding dressing to salads,

Matching Definition choices: -bouillon

Heating time for which of the following stocks should not exceed about 30 minutes?

Stocks should be cooked at _____ for the least cloudy and cleanest tasting stock.

Curdling of creamed soups may be reduced or avoided by

Which of the following soups is a popular Indian soup?

_____ is seldom reduced and therefore is not as strong-flavored as a stock.

A frequent problem with non-acidic fruit salads is

Which of the following dressings is not considered an emulsified dressing?

Which of the following is/are included in gelatin-based gel preparation?

Why do chefs begin a stock with cold water?

The more assertively flavored the ingredient in a salad the larger its role in the salad should be.

In protein salads, the principle ingredient (unless it is a dairy product)should be

Fatty fish are always used for fish stock because they impart their strong oily flavor to the stock.

Tart salad dressings best accompany

Vegetables are added in the last hour to half hour of cooking when preparing meat stocks.

Regarding fish stocks, which of the following statements is false?

A standard mirepoix is made out of

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

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