Question 1

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 E

Question 2

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 C

Question 3

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. A

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

The basics of food preparation are an exact science

Accepted Answer

A) True 
 B)False

Question 6

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 partially boil but not thoroughly 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 partially boil but not thoroughly cook a food

Question 7

The most valued of all the seasonings and flavorings is salt

Accepted Answer

A) True 
 B)False

Question 8

Garnishes should be edible

Accepted Answer

A) True 
 B)False

Question 9

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 10

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 11

When plating food the following are not a consideration: shapes, textures, and sizes

Accepted Answer

A) True 
 B)False

Question 12

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 partially boil but not thoroughly 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 partially boil but not thoroughly cook a food

Question 13

Discuss the different types of heat transfer used in cooking including conduction, convection, radiation, and induction

Accepted Answer

The answer of Discuss the different types of heat transfer...

Question 14

Discuss the importance of plate presentation and the value of garnishes on a plate What guidelines should be followed when garnishing foods?

Accepted Answer

Plate presentation and the use of garnis

Question 15

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 16

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 17

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.

Question 18

Explain why certain culinary techniques are used in food preparation Give at least five examples of moist-heat and dry-heat preparation techniques, including the best types/cuts of foods for each method, and indicate how each method can affect the final food product Provide specific instructions for each technique Provide the positive and negative nutritional aspects of each cooking method

Accepted Answer

The answer of Explain why certain culinary techniques are used...

Question 19

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 20

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

Accepted Answer

A) True 
 B)False

Exam 5: Food Preparation Basics

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

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

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

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

The basics of food preparation are an exact science

Definition choices: -seasoning

The most valued of all the seasonings and flavorings is salt

Garnishes should be edible

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

When measuring plastic shortenings for cakes, you may use

When plating food the following are not a consideration: shapes, textures, and sizes

Definition choices: -flavoring

Discuss the different types of heat transfer used in cooking including conduction, convection, radiation, and induction

Discuss the importance of plate presentation and the value of garnishes on a plate What guidelines should be followed when garnishing foods?

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

Shining metal pans reflect heat and are best for

An herb is a

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

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

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