Question 1

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

Accepted Answer

A) True 
 B)False

Question 2

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 3

Describe the various mixing techniques and indicate the advantages and/or disadvantages of each For each technique, provide an example of a food product for which it would be used

Accepted Answer

The answer of Describe the various mixing techniques and indicate...

Question 4

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 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 5

The culinary term used when cutting a food lengthwise into very thin, stick-like shapes is

Accepted Answer

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

Question 6

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 7

Regarding volume equivalents, one large egg equals _____ ounce(s)

Accepted Answer

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

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

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 10

Why are the terms "braising and stewing" and "baking and roasting" often used interchangeably on a restaurant menu? What are, if any, the main differences between the two terms in each group?

Accepted Answer

The terms "braising and stewing" and "ba

Question 11

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 12

Why is frying with fat considered a dry-heat cookery method?

Accepted Answer

Frying with fat is considered a dry-heat

Question 13

Explain the importance of the oven rack position during roasting, baking, broiling, grilling, and barbecuing There are five rack positions in an oven List what each rack might be used for

Accepted Answer

The answer of Explain the importance of the oven rack...

Question 14

A friend of yours has decided that she would like to prepare 1) battered deep-fried chicken and 2) crumb-coated, pan-fried fish for her next Friday night card game Give her some guidelines for making a perfect crumb coating for her pan-fried fish What culinary issues should she keep under consideration when selecting a commercial batter for her chicken? When and where should she add flavorings and seasonings? What about type and amount of oil, size of pan, and frying temperature?

Accepted Answer

The answer of A friend of yours has decided that...

Question 15

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

Accepted Answer

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

Question 16

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 17

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 18

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

Accepted Answer

A) True 
 B)False

Question 19

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 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 seen in the cup. 
D) maximus, a perceived or estimated line on the cup.

Question 20

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.

Exam 5: Food Preparation Basics

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

Which of the following statements about brown sugar is incorrect?

Describe the various mixing techniques and indicate the advantages and/or disadvantages of each For each technique, provide an example of a food product for which it would be used

Definition choices: -blanch

The culinary term used when cutting a food lengthwise into very thin, stick-like shapes is

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

Regarding volume equivalents, one large egg equals _____ ounce(s)

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

The mixing technique creaming occurs when

Why are the terms "braising and stewing" and "baking and roasting" often used interchangeably on a restaurant menu? What are, if any, the main differences between the two terms in each group?

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

Why is frying with fat considered a dry-heat cookery method?

Explain the importance of the oven rack position during roasting, baking, broiling, grilling, and barbecuing There are five rack positions in an oven List what each rack might be used for

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

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

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

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

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

The flour that should be stirred, not sifted, is

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