Question 1

Beef pot roast is cooked by

Accepted Answer

A)  braising. 
B)  simmering. 
C)  roasting. 
D)  none of these. 
A)  braising. 
B)  simmering. 
C)  roasting. 
D)  none of these.

Question 2

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If you have 6 oz tomato purée, and the unit cost of the purée is in pounds, how much tomato purée do you need in converted units? Round your answer to the nearest thousandth.

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 3

Which of the following is true in regard to broiling and grilling?

Accepted Answer

A)  Both are moist-heat methods. 
B)  They use relatively low heat and cook meats slowly. 
C)  The best broiled and grilled meats are cooked to the rare or medium-done stage. 
D)  Broiling and grilling are recommended for lower-quality, less tender, and leaner meats. 
A)  Both are moist-heat methods. 
B)  They use relatively low heat and cook meats slowly. 
C)  The best broiled and grilled meats are cooked to the rare or medium-done stage. 
D)  Broiling and grilling are recommended for lower-quality, less tender, and leaner meats.

Question 4

Searing meats at high heat before cooking seals the pores to keep in the juices and prevent shrinkage.

Accepted Answer

A) True 
 B)False

Question 5

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If you need 30 kg of raw spareribs to make 10 360-g portions of barbecued spareribs, what weight of spareribs is needed to make 25 360-g portions of barbecued spareribs?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 6

To shallow-poach an item, you need to use enough liquid to cover the item by about ½-1 inch (12-25 mm) above the food.

Accepted Answer

A) True 
 B)False

Question 7

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If you have 150 g of onions, and the unit cost is $1.76 per kg, what is the total cost of the onions? Round your answer to the nearest cent.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 8

Roasts should be carved as soon as they are removed from the oven, to avoid excessive cooling.

Accepted Answer

A) True 
 B)False

Question 9

Which of the following statements is true about simmering?

Accepted Answer

A)  It is the same as braising. 
B)  It is often used with less tender cuts of meat. 
C)  It is a frequently used cooking method for meats. 
D)  It produces more flavorful products than browning with dry heat. 
A)  It is the same as braising. 
B)  It is often used with less tender cuts of meat. 
C)  It is a frequently used cooking method for meats. 
D)  It produces more flavorful products than browning with dry heat.

Question 10

Starting a large roast at a high temperature (400°-450°F / 200°-230°C) will ___________.

Accepted Answer

A)  seal in its juices 
B)  keep it from shrinking 
C)  produce a well-browned, crusted surface 
D)  all of these 
A)  seal in its juices 
B)  keep it from shrinking 
C)  produce a well-browned, crusted surface 
D)  all of these

Question 11

The sauce produced by braising meat can be thickened by __________.

Accepted Answer

A)  reducing it 
B)  adding a prepared sauce, such as demi-glace or velouté 
C)  thickening it with roux, beurre manié, or another thickening agent 
D)  all of these 
A)  reducing it 
B)  adding a prepared sauce, such as demi-glace or velouté 
C)  thickening it with roux, beurre manié, or another thickening agent 
D)  all of these

Question 12

Grilled items are usually served coated with a flavorful sauce.

Accepted Answer

A) True 
 B)False

Question 13

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If you have 100 g of bread flour, and the EP unit cost is in kg, what is the amount in converted units?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 14

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If you have 2 1/2 oz tomato purée, and the unit cost is $2.10 per lb, what is the total cost of the tomato purée? Round your answer to the nearest cent.

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 15

Delicate fish items should be poached at a low temperature, but lobster and shrimp in the shell should be boiled.

Accepted Answer

A) True 
 B)False

Question 16

There are several guidelines for sautéing and pan-frying meats. Which of the following is not one of them?

Accepted Answer

A)  Use only tender cuts of meats for sautéing. 
B)  Do not flip or toss the meat more than necessary. 
C)  Use whole butter because of its excellent resistance to burning. 
D)  Smaller or thinner pieces of meat require higher heat than larger or thicker pieces. 
A)  Use only tender cuts of meats for sautéing. 
B)  Do not flip or toss the meat more than necessary. 
C)  Use whole butter because of its excellent resistance to burning. 
D)  Smaller or thinner pieces of meat require higher heat than larger or thicker pieces.

Question 17

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-You have 190 g celery, and the price of the celery is $2.09 per kg. What is the total cost of the celery? Round your answer to the nearest cent.

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 18

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If you need 16 kg of raw spareribs to make 10 360-g portions of barbecued spareribs, what weight of spareribs is needed to make 25 360-g portions of barbecued spareribs?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 19

The correct order of steps in making gravy for roast meats and poultry is to brown the mirepoix, deglaze the roasting pan with stock, strain the liquid, and thicken with roux.

Accepted Answer

A) True 
 B)False

Question 20

When browning meat during the braising process, it is a good idea to __________.

Accepted Answer

A)  dry the meat thoroughly before browning it 
B)  make sure the meat is wet so that it does not dry out during the braising process 
C)  salt the surface of the meat thoroughly because salt speeds up the browning process 
D)  avoid marinating the meat before it is browned because marinated meat blocks seasonings from penetrating meat 
A)  dry the meat thoroughly before browning it 
B)  make sure the meat is wet so that it does not dry out during the braising process 
C)  salt the surface of the meat thoroughly because salt speeds up the browning process 
D)  avoid marinating the meat before it is browned because marinated meat blocks seasonings from penetrating meat

Exam 14: Understanding Fish and Shellfish

Beef pot roast is cooked by

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -If you have 6 oz tomato purée, and the unit cost of the purée is in pounds, how much tomato purée do you need in converted units? Round your answer to the nearest thousandth.

Which of the following is true in regard to broiling and grilling?

Searing meats at high heat before cooking seals the pores to keep in the juices and prevent shrinkage.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If you need 30 kg of raw spareribs to make 10 360-g portions of barbecued spareribs, what weight of spareribs is needed to make 25 360-g portions of barbecued spareribs?

To shallow-poach an item, you need to use enough liquid to cover the item by about ½-1 inch (12-25 mm) above the food.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If you have 150 g of onions, and the unit cost is $1.76 per kg, what is the total cost of the onions? Round your answer to the nearest cent.

Roasts should be carved as soon as they are removed from the oven, to avoid excessive cooling.

Which of the following statements is true about simmering?

Starting a large roast at a high temperature (400°-450°F / 200°-230°C) will ___________.

The sauce produced by braising meat can be thickened by __________.

Grilled items are usually served coated with a flavorful sauce.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If you have 100 g of bread flour, and the EP unit cost is in kg, what is the amount in converted units?

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -If you have 2 1/2 oz tomato purée, and the unit cost is $2.10 per lb, what is the total cost of the tomato purée? Round your answer to the nearest cent.

Delicate fish items should be poached at a low temperature, but lobster and shrimp in the shell should be boiled.

There are several guidelines for sautéing and pan-frying meats. Which of the following is not one of them?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -You have 190 g celery, and the price of the celery is $2.09 per kg. What is the total cost of the celery? Round your answer to the nearest cent.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If you need 16 kg of raw spareribs to make 10 360-g portions of barbecued spareribs, what weight of spareribs is needed to make 25 360-g portions of barbecued spareribs?

The correct order of steps in making gravy for roast meats and poultry is to brown the mirepoix, deglaze the roasting pan with stock, strain the liquid, and thicken with roux.

When browning meat during the braising process, it is a good idea to __________.

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