Question 1

________ are any compound that enhances flavor already found naturally in food, while ________ are any substance that add a new flavor to food.

Accepted Answer

A)  Seasonings; essences 
B)  Essences; seasonings 
C)  Extracts; spices 
D)  Flavorings; seasonings 
E)  Seasonings; flavorings 
A)  Seasonings; essences 
B)  Essences; seasonings 
C)  Extracts; spices 
D)  Flavorings; seasonings 
E)  Seasonings; flavorings E

Question 2

Coq au vin is a French dish of chicken braise with wine and mushrooms. One of the first steps of the recipe calls for browning the chicken. Explain what browning the meat before braising accomplishes. How will the vegetables in the recipe contribute to the flavor development?

Accepted Answer

Browning the meat before braising accomplishes a few things. First, it adds flavor to the dish by creating a caramelized crust on the outside of the meat, which adds depth and richness to the overall flavor of the dish. Second, it helps to seal in the juices of the meat, keeping it moist and tender during the braising process. Finally, it also adds color to the dish, giving it a more appetizing appearance.

As for the vegetables in the recipe, they will contribute to the flavor development in a few ways. First, they will add their own unique flavors to the dish, enhancing the overall complexity of the flavor profile. Second, as they cook in the braising liquid, they will release their own juices and flavors, which will further enhance the sauce and add depth to the dish. Additionally, the vegetables will also help to thicken the sauce as they break down during the cooking process, adding body and richness to the final dish. Overall, the vegetables will play a crucial role in developing the rich and flavorful taste of the Coq au vin.

Question 3

When measuring shortenings at room temperature 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. B

Question 4

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

Accepted Answer

A)  color 
B)  flavor compounds 
C)  vitamins and minerals 
D)  All of these are correct. 
A)  color 
B)  flavor compounds 
C)  vitamins and minerals 
D)  All of these are correct.

Question 5

Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

Accepted Answer

A) True 
 B)False

Question 6

In dry-heat preparation, heat is transferred by all of the following ways, except

Accepted Answer

A)  air. 
B)  radiation. 
C)  fat. 
D)  metal. 
E)  steam. 
A)  air. 
B)  radiation. 
C)  fat. 
D)  metal. 
E)  steam.

Question 7

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

See section 5-6. Answer should include t

Question 8

Overmixing when using the muffin method will result in a tough, rubbery, and tunneled product.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist?

Accepted Answer

A)  biscuit method 
B)  muffin method 
C)  pastry-blend method 
D)  single-stage method 
E)  conventional sponge method
F) conventional creaming method 
A)  biscuit method 
B)  muffin method 
C)  pastry-blend method 
D)  single-stage method 
E)  conventional sponge method
F) conventional creaming method

Question 10

One teaspoon of salt contains 2,300 milligrams of sodium.

Accepted Answer

A) True 
 B)False

Question 11

Food should be placed in the middle of the center rack in the oven.

Accepted Answer

A) True 
 B)False

Question 12

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

Accepted Answer

A) True 
 B)False

Question 13

The mixing method that is used in breading fish is

Accepted Answer

A)  folding. 
B)  battering. 
C)  binding. 
D)  None of these are correct. 
A)  folding. 
B)  battering. 
C)  binding. 
D)  None of these are correct.

Question 14

One cup of granulated sugar is equivalent to how many cups of confectioners' sugar?

Accepted Answer

A)  ¾ cup 
B)  1 cup 
C)  1 ½ cups 
D)  1 ¾ cups 
A)  ¾ cup 
B)  1 cup 
C)  1 ½ cups 
D)  1 ¾ cups

Question 15

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

To make a perfect crumb coating for pan-

Question 16

Lump-free or free-flowing brown sugar weighs ___% less than regular brown sugar.

Accepted Answer

A)  25 
B)  50 
C)  75 
D)  95 
A)  25 
B)  50 
C)  75 
D)  95

Question 17

Oil extracts are not safe to use in home cooking. They should only be added by food production companies where quality control can be strictly monitored.

Accepted Answer

A) True 
 B)False

Question 18

Select the most frequently used knife in the kitchen from the following list.

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

Question 19

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 20

Discuss the importance of plasticity when making frostings and fillings for cakes. Why would using butter be a problem when the cake is being featured at an outdoor summer wedding? Any substitutes?

Accepted Answer

Plasticity is crucial when making frosti

Exam 5: Food Preparation Basics

________ are any compound that enhances flavor already found naturally in food, while ________ are any substance that add a new flavor to food.

Coq au vin is a French dish of chicken braise with wine and mushrooms. One of the first steps of the recipe calls for browning the chicken. Explain what browning the meat before braising accomplishes. How will the vegetables in the recipe contribute to the flavor development?

When measuring shortenings at room temperature for cakes, you may use

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

Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

In dry-heat preparation, heat is transferred by all of the following ways, except

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.

Overmixing when using the muffin method will result in a tough, rubbery, and tunneled product.

Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist?

One teaspoon of salt contains 2,300 milligrams of sodium.

Food should be placed in the middle of the center rack in the oven.

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

The mixing method that is used in breading fish is

One cup of granulated sugar is equivalent to how many cups of confectioners' sugar?

Lump-free or free-flowing brown sugar weighs ___% less than regular brown sugar.

Oil extracts are not safe to use in home cooking. They should only be added by food production companies where quality control can be strictly monitored.

Select the most frequently used knife in the kitchen from the following list.

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

Discuss the importance of plasticity when making frostings and fillings for cakes. Why would using butter be a problem when the cake is being featured at an outdoor summer wedding? Any substitutes?

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Meal Management

Meat

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

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters

are any compound that enhances flavor already found naturally in food, while are any substance that add a new flavor to food.