Question 1

Smoke-roasting works best with:

Accepted Answer

A)  larger pieces of meat such as roasts 
B)  smaller, tender items such as chicken breast 
C)  meats with sauce 
D)  smaller meats that need tenderizing 
A)  larger pieces of meat such as roasts 
B)  smaller, tender items such as chicken breast 
C)  meats with sauce 
D)  smaller meats that need tenderizing

Question 2

Match each term with its definition.
-_____ Jus lié

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 3

Match each term with its definition.
-_____ Broiling

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 4

Which of the following is an herb?

Accepted Answer

A)  mint 
B)  cinnamon 
C)  cloves 
D)  coriander seed 
A)  mint 
B)  cinnamon 
C)  cloves 
D)  coriander seed

Question 5

Match each term with its definition.
-_____ Dry sautéing

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 6

Which cooking method cooks proteins quickly and preserves the crisp texture and bright color of vegetables?

Accepted Answer

A)  broiling 
B)  steaming 
C)  stir-frying 
D)  braising 
A)  broiling 
B)  steaming 
C)  stir-frying 
D)  braising

Question 7

The leafy parts of certain plants that grow in temperate climates and 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

Rubs are used to develop flavor in:

Accepted Answer

A)  vegetables 
B)  fruits 
C)  proteins 
D)  grains 
A)  vegetables 
B)  fruits 
C)  proteins 
D)  grains

Question 9

Which pepper is the most useful in the kitchen?

Accepted Answer

A)  ground black pepper 
B)  ground white pepper 
C)  red pepper 
D)  pink pepper 
A)  ground black pepper 
B)  ground white pepper 
C)  red pepper 
D)  pink pepper

Question 10

Marinades usually contain an acidic ingredient. Which of the following is NOT an acidic ingredient?

Accepted Answer

A)  oil 
B)  vinegar 
C)  tomato juice 
D)  plain nonfat yogurt 
A)  oil 
B)  vinegar 
C)  tomato juice 
D)  plain nonfat yogurt

Question 11

Which of the following can often replace part of the fat in a baked good recipe?

Accepted Answer

A)  diet margarine 
B)  fruit purees 
C)  eggs 
D)  cake flour 
A)  diet margarine 
B)  fruit purees 
C)  eggs 
D)  cake flour

Question 12

Explain the difference between a seasoning and a flavoring ingredient and give one example of each.

Accepted Answer

Seasonings are used to enhance and build

Question 13

A seasoned liquid used before cooking to flavor and moisten foods is a:

Accepted Answer

A)  rub 
B)  marinade 
C)  mojo 
D)  flavoring 
A)  rub 
B)  marinade 
C)  mojo 
D)  flavoring

Question 14

Which of the following is used in Italian, Mediterreanean, and Mexican dishes?

Accepted Answer

A)  tarragon 
B)  saffron 
C)  lemongrass 
D)  oregano 
A)  tarragon 
B)  saffron 
C)  lemongrass 
D)  oregano

Question 15

If you reduce the amount of fat in a baking recipe, you need to increase other ingredients that provide structure.

Accepted Answer

A) True 
 B)False

Question 16

A glaze is an example of a reduction.

Accepted Answer

A) True 
 B)False

Smoke-roasting works best with:

Match each term with its definition. -_____ Jus lié

Match each term with its definition. -_____ Broiling

Which of the following is an herb?

Match each term with its definition. -_____ Dry sautéing

Which cooking method cooks proteins quickly and preserves the crisp texture and bright color of vegetables?

The leafy parts of certain plants that grow in temperate climates and are used to season and flavor foods are:

Rubs are used to develop flavor in:

Which pepper is the most useful in the kitchen?

Marinades usually contain an acidic ingredient. Which of the following is NOT an acidic ingredient?

Which of the following can often replace part of the fat in a baked good recipe?

Explain the difference between a seasoning and a flavoring ingredient and give one example of each.

A seasoned liquid used before cooking to flavor and moisten foods is a:

Which of the following is used in Italian, Mediterreanean, and Mexican dishes?

If you reduce the amount of fat in a baking recipe, you need to increase other ingredients that provide structure.

A glaze is an example of a reduction.

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

Smoke-roasting works best with:

Match each term with its definition. -_____ Jus lié

Match each term with its definition. -_____ Broiling

Which of the following is an herb?

Match each term with its definition. -_____ Dry sautéing

Which cooking method cooks proteins quickly and preserves the crisp texture and bright color of vegetables?

The leafy parts of certain plants that grow in temperate climates and are used to season and flavor foods are:

Rubs are used to develop flavor in:

Which pepper is the most useful in the kitchen?

Marinades usually contain an acidic ingredient. Which of the following is NOT an acidic ingredient?

Which of the following can often replace part of the fat in a baked good recipe?

Explain the difference between a seasoning and a flavoring ingredient and give one example of each.

A seasoned liquid used before cooking to flavor and moisten foods is a:

Which of the following is used in Italian, Mediterreanean, and Mexican dishes?

If you reduce the amount of fat in a baking recipe, you need to increase other ingredients that provide structure.

A glaze is an example of a reduction.

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