Exam 14: Understanding Fish and Shellfish

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -If you have 12 fl oz vegetable oil, and the unit cost is $1.30 per quart, what is the total cost of the oil? Round your answer to the nearest cent.

Which of the following is a basic procedure for simmering meats?

When you are sautéing, it is important to use __________.

To roast a whole inside round (top round) of beef you would

Many chefs prefer not to use convection ovens for roasting because the oven can cause:

Broiled steaks and chops are best seasoned after they are cooked.

Which of the following is applied to a meat or poultry item before being barbecued?

Tough meat items are usually cooked sous vide at a temperature of __________.

A menu item called boiled beef should be cooked by

Math (Metric) For each of the math questions, write the correct answer on the lines below. -In the barbecued spareribs recipe, you have 29 360-g portions of fresh pork spareribs. Calculate the RCF to determine the amount of fresh pork ribs needed for a desired yield of 80 360-g portions. Round your answer to the nearest hundredth.

Some chefs believe that salting meat before it is broiled is not a good idea because salt __________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If you have 75 g tomato purée, and the unit cost is $3.94 per kg, what is the total cost of the tomato purée? Round your answer to the nearest cent.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -If you need 9 lb of raw spareribs to make 10 twelve-oz portions of barbecued spareribs, what weight of spareribs is needed to make 15 twelve-oz portions of barbecued spareribs? Round your answer to the nearest tenth.

The main advantage of using mirepoix when roasting meats is to add flavor to the gravy.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -If you need 3 oz spice rub to make 10 twelve-oz portions of barbecued spareribs, how much spice rub is needed to make 15 twelve-oz portions of barbecued spareribs? Round your answer to the nearest tenth.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -You have 2 1/2 oz celery, and the price of the celery has increased to $1.10 per pound. What is the total cost of the celery? Round your answer to the nearest cent.

For braised meats, the liquid may be thickened either before or after the meat is cooked.

What is the main reason for searing a roast at a high temperature before finishing it at a lower temperature?

High heat is necessary for sautéing small cuts of meat.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -In the barbecued spareribs recipe, you have 19 360-g portions of fresh pork spareribs. Calculate the RCF to determine the amount of fresh pork ribs needed for a desired yield of 30 360-g portions. Round your answer to the nearest hundredth.