Question 1

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients

Accepted Answer

A) boiled 
B) scalded 
C) simmered 
D) steamed 
A) boiled 
B) scalded 
C) simmered 
D) steamed

Question 2

You recently made some deep-fat fried doughnuts with disastrous results They were too pale and greasy What could have gone wrong?

Accepted Answer

If your deep-fat fried doughnuts turned

Question 3

Making a frosting for a cake requires sifting the _____ sugar

Accepted Answer

A) brown 
B) granulated 
C) confectioners' 
D) microcrystalline 
A) brown 
B) granulated 
C) confectioners' 
D) microcrystalline

Question 4

Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems

Accepted Answer

A) True 
 B)False

Question 5

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 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 6

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 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

Seasonings and flavorings should be added

Accepted Answer

A) at the first of the cooking process to extract the most flavor. 
B) at the end of the cooking process so the flavor does not become harsh. 
C) at the first of the cooling process so the flavors do not become heat stressed. 
D) early enough to release the flavor and not so soon that the flavor is lost. 
A) at the first of the cooking process to extract the most flavor. 
B) at the end of the cooking process so the flavor does not become harsh. 
C) at the first of the cooling process so the flavors do not become heat stressed. 
D) early enough to release the flavor and not so soon that the flavor is lost.

Question 8

When making a recipe where the size of egg is not specified, you may assume it is a large egg

Accepted Answer

A) True 
 B)False

Question 9

The correct order for correct 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; nothing else matters. 
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; nothing else matters.

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

Question 11

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 12

Regardless of the size and shape of the final product that is determined by the recipe, the goal of cutting food is to have uniform piece size

Accepted Answer

A) True 
 B)False

Exam 5: Food Preparation Basics

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients

You recently made some deep-fat fried doughnuts with disastrous results They were too pale and greasy What could have gone wrong?

Making a frosting for a cake requires sifting the _____ sugar

Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems

Definition choices: -parboil

Definition choices: -baste

Seasonings and flavorings should be added

When making a recipe where the size of egg is not specified, you may assume it is a large egg

The correct order for correct measurement of foods is

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

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

Regardless of the size and shape of the final product that is determined by the recipe, the goal of cutting food is to have uniform piece size

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