Question 1

A quick two-second spray of vegetable oil cooking spray adds about how much fat?

Accepted Answer

A)  1 gram (9 kcal) 
B)  2 grams (18 kcal) 
C)  3 grams (27 kcal) 
D)  4 grams (36 kcal) 
A)  1 gram (9 kcal) 
B)  2 grams (18 kcal) 
C)  3 grams (27 kcal) 
D)  4 grams (36 kcal)

Question 2

Rubs flavor the exterior and interior of the meat.

Accepted Answer

A) True 
 B)False

Question 3

Instead of using fat and flour to thicken, a healthier way to thicken jus would be to use:

Accepted Answer

A)  cornstarch 
B)  purees of starchy foods such as beans 
C)  purees of cooked vegetables 
D)  all of the above 
A)  cornstarch 
B)  purees of starchy foods such as beans 
C)  purees of cooked vegetables 
D)  all of the above

Question 4

Acids in a marinade helps soften tough cuts.

Accepted Answer

A) True 
 B)False

Question 5

Braising involves which of the following:

Accepted Answer

A)  searing 
B)  roasting 
C)  simmering 
D)  a and c 
A)  searing 
B)  roasting 
C)  simmering 
D)  a and c

Question 6

Which of the following ingredients provide structure to baked products?

Accepted Answer

A)  flour 
B)  fats 
C)  eggs 
D)  sugar 
E)  a and c 
A)  flour 
B)  fats 
C)  eggs 
D)  sugar 
E)  a and c

Question 7

The roots, bark, seeds, flowers, buds, and fruits of certain tropical plants that are used to season and flavor foods are:

Accepted Answer

A)  herbs 
B)  spices 
C)  seasonings 
D)  flavorings 
A)  herbs 
B)  spices 
C)  seasonings 
D)  flavorings

Question 8

Chives come from a plant in the onion family and have a mild onion flavor.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following foods has the shortest marinating time?

Accepted Answer

A)  sirloin steak 
B)  fresh ham roast 
C)  fish fillet 
D)  rib roast 
A)  sirloin steak 
B)  fresh ham roast 
C)  fish fillet 
D)  rib roast

Question 10

Discuss how to develop a flavor profile for a menu item.

Accepted Answer

To develop a flavor profile, you need to

Question 11

Match each term with its definition.
-_____ Court bouillon

Accepted Answer

A)  Cooking with radiant heat from above 
B)  Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done 
C)  Water containing herbs, seasonings, and an acidic product used to cook fish 
D)  Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock 
E)  Thickened juices from a roast 
F) Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids 
A)  Cooking with radiant heat from above 
B)  Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done 
C)  Water containing herbs, seasonings, and an acidic product used to cook fish 
D)  Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock 
E)  Thickened juices from a roast 
F) Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 12

Describe how to dry sauté vegetables.

Accepted Answer

To dry sauté, heat a nonstick pan, spray

Question 13

Which herb should be removed before serving due to toughness?

Accepted Answer

A)  chives 
B)  cilantro 
C)  bay leaves 
D)  oregano 
A)  chives 
B)  cilantro 
C)  bay leaves 
D)  oregano

Question 14

Once you have toasted spices and they are cool, finely grind and store in an airtight container.

Accepted Answer

A) True 
 B)False

Question 15

Match each term with its definition.
-_____ En papillote

Accepted Answer

A)  Cooking with radiant heat from above 
B)  Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done 
C)  Water containing herbs, seasonings, and an acidic product used to cook fish 
D)  Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock 
E)  Thickened juices from a roast 
F) Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids 
A)  Cooking with radiant heat from above 
B)  Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done 
C)  Water containing herbs, seasonings, and an acidic product used to cook fish 
D)  Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock 
E)  Thickened juices from a roast 
F) Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 16

Match each term with its definition.
-_____ Braising

Accepted Answer

A)  Cooking with radiant heat from above 
B)  Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done 
C)  Water containing herbs, seasonings, and an acidic product used to cook fish 
D)  Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock 
E)  Thickened juices from a roast 
F) Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids 
A)  Cooking with radiant heat from above 
B)  Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done 
C)  Water containing herbs, seasonings, and an acidic product used to cook fish 
D)  Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock 
E)  Thickened juices from a roast 
F) Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 17

Which two spices are used in baking?

Accepted Answer

A)  juniper berries and mustard seed 
B)  turmeric and paprika 
C)  nutmeg and mace 
D)  dill seed and fenugreek seed 
A)  juniper berries and mustard seed 
B)  turmeric and paprika 
C)  nutmeg and mace 
D)  dill seed and fenugreek seed

Question 18

When you are preparing dishes that limit the amount of fat, it is smarter to add those fats at the ______________ of your preparation.

Accepted Answer

A)  beginning 
B)  end 
C)  middle 
D)  it depends on the dish 
A)  beginning 
B)  end 
C)  middle 
D)  it depends on the dish

Question 19

Which piece of fish would be most likely to fall apart on the grill?

Accepted Answer

A)  flounder fillet 
B)  salmon 
C)  tuna 
D)  swordfish 
A)  flounder fillet 
B)  salmon 
C)  tuna 
D)  swordfish

Question 20

Match each term with its definition.
-_____ Smoke roasting

Accepted Answer

A)  Cooking with radiant heat from above 
B)  Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done 
C)  Water containing herbs, seasonings, and an acidic product used to cook fish 
D)  Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock 
E)  Thickened juices from a roast 
F) Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids 
A)  Cooking with radiant heat from above 
B)  Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done 
C)  Water containing herbs, seasonings, and an acidic product used to cook fish 
D)  Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock 
E)  Thickened juices from a roast 
F) Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

A quick two-second spray of vegetable oil cooking spray adds about how much fat?

Rubs flavor the exterior and interior of the meat.

Instead of using fat and flour to thicken, a healthier way to thicken jus would be to use:

Acids in a marinade helps soften tough cuts.

Braising involves which of the following:

Which of the following ingredients provide structure to baked products?

The roots, bark, seeds, flowers, buds, and fruits of certain tropical plants that are used to season and flavor foods are:

Chives come from a plant in the onion family and have a mild onion flavor.

Which of the following foods has the shortest marinating time?

Discuss how to develop a flavor profile for a menu item.

Match each term with its definition. -_____ Court bouillon

Describe how to dry sauté vegetables.

Which herb should be removed before serving due to toughness?

Once you have toasted spices and they are cool, finely grind and store in an airtight container.

Match each term with its definition. -_____ En papillote

Match each term with its definition. -_____ Braising

Which two spices are used in baking?

When you are preparing dishes that limit the amount of fat, it is smarter to add those fats at the ______________ of your preparation.

Which piece of fish would be most likely to fall apart on the grill?

Match each term with its definition. -_____ Smoke roasting

Introduction to Nutrition

Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

Carbohydrates

Fat

Protein

Vitamins

Water and Minerals

Recipe Makeovers

Balanced Menus

Handling Customers Special Nutrition Requests

Weight Management

Nutrition for All Ages

Filters

Exam 8: Building Flavor and Balanced Baking

A quick two-second spray of vegetable oil cooking spray adds about how much fat?

Rubs flavor the exterior and interior of the meat.

Instead of using fat and flour to thicken, a healthier way to thicken jus would be to use:

Acids in a marinade helps soften tough cuts.

Braising involves which of the following:

Which of the following ingredients provide structure to baked products?

The roots, bark, seeds, flowers, buds, and fruits of certain tropical plants that are used to season and flavor foods are:

Chives come from a plant in the onion family and have a mild onion flavor.

Which of the following foods has the shortest marinating time?

Discuss how to develop a flavor profile for a menu item.

Match each term with its definition. -_____ Court bouillon

Describe how to dry sauté vegetables.

Which herb should be removed before serving due to toughness?

Once you have toasted spices and they are cool, finely grind and store in an airtight container.

Match each term with its definition. -_____ En papillote

Match each term with its definition. -_____ Braising

Which two spices are used in baking?

When you are preparing dishes that limit the amount of fat, it is smarter to add those fats at the ______________ of your preparation.

Which piece of fish would be most likely to fall apart on the grill?

Match each term with its definition. -_____ Smoke roasting

Introduction to Nutrition

Using Food Guides, Dietary Recommendations, and Nutrition Labels to Plan Menus

Carbohydrates

Fat

Protein

Vitamins

Water and Minerals

Recipe Makeovers

Balanced Menus

Handling Customers Special Nutrition Requests

Weight Management

Nutrition for All Ages

Filters