Question 1

When small pieces of meat are sautéed, they should be flipped in the pan as often as possible so that they cook on all sides.

Accepted Answer

A) True 
 B)False

Question 2

Braising __________.

Accepted Answer

A)  always involves the process of marinating 
B)  is a combination of dry-heat and moist-heat cooking methods 
C)  takes place when meat is simmered in a flavorful liquid and then browned 
D)  is a combination of dry-heat and moist-heat cooking methods and takes place when meat is simmered in a flavorful liquid and then browned 
A)  always involves the process of marinating 
B)  is a combination of dry-heat and moist-heat cooking methods 
C)  takes place when meat is simmered in a flavorful liquid and then browned 
D)  is a combination of dry-heat and moist-heat cooking methods and takes place when meat is simmered in a flavorful liquid and then browned

Question 3

An immersion circulator is used for cooking items sous vide because of _________.

Accepted Answer

A)  its precise temperature control 
B)  its ability to form a good vacuum 
C)  its ability to cook foods quickly 
D)  its sanitary properties 
A)  its precise temperature control 
B)  its ability to form a good vacuum 
C)  its ability to cook foods quickly 
D)  its sanitary properties

Question 4

Which of the following statements is false about pan-frying meat, poultry, and fish?

Accepted Answer

A)  The side that is to face up on the plate should be browned first. 
B)  A moderate amount of fat is needed for pan-frying. 
C)  Breading or flouring should be used so that the product will achieve even browning and crispness. 
D)  After browning on all sides on moderate heat, the temperature should be raised to high to ensure doneness. 
A)  The side that is to face up on the plate should be browned first. 
B)  A moderate amount of fat is needed for pan-frying. 
C)  Breading or flouring should be used so that the product will achieve even browning and crispness. 
D)  After browning on all sides on moderate heat, the temperature should be raised to high to ensure doneness.

Question 5

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If you need 90 g of spice rub to make 10 360-g portions of barbecued spareribs, how much spice rub 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

The amount of braising liquid needed to prepare a beef pot roast depends on

Accepted Answer

A)  the amount of sauce needed. 
B)  the size of the braising pot. 
C)  whether or not the pot is covered. 
D)  the amount of connective tissue in the meat. 
A)  the amount of sauce needed. 
B)  the size of the braising pot. 
C)  whether or not the pot is covered. 
D)  the amount of connective tissue in the meat.

Question 7

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If you need 2 1/2 pt barbecue sauce to make 10 twelve-oz portions of barbecued spareribs, how much barbecue sauce is needed to make 25 eight-oz portions of barbecued spareribs? Round your answer to the nearest hundredth.

Accepted Answer

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

Question 8

To bard a beef tenderloin, you would

Accepted Answer

A)  tie on a thin layer of fat to cover the surface of the meat. 
B)  baste the meat well with melted fat. 
C)  start the meat at a high temperature, then finish roasting at a low temperature. 
D)  roast the meat on a bed of mirepoix. 
A)  tie on a thin layer of fat to cover the surface of the meat. 
B)  baste the meat well with melted fat. 
C)  start the meat at a high temperature, then finish roasting at a low temperature. 
D)  roast the meat on a bed of mirepoix.

Question 9

Which of the following club steaks requires the highest heat for broiling?

Accepted Answer

A)  A 1-inch (2.5-cm) thick steak, medium done 
B)  A 1-inch (2.5-cm) thick steak, rare 
C)  A ¾-inch (2-cm) thick steak, rare 
D)  A ¾-inch (2-cm) thick steak, well done 
A)  A 1-inch (2.5-cm) thick steak, medium done 
B)  A 1-inch (2.5-cm) thick steak, rare 
C)  A ¾-inch (2-cm) thick steak, rare 
D)  A ¾-inch (2-cm) thick steak, well done

Question 10

Which of the following must be used in cooking for an item to be called barbecued?

Accepted Answer

A)  a grill 
B)  charcoal 
C)  high heat 
D)  hardwood 
A)  a grill 
B)  charcoal 
C)  high heat 
D)  hardwood

Question 11

The major difference between simmering and poaching is the _____.

Accepted Answer

A)  type of liquid used 
B)  type of poultry being cooked 
C)  temperature of the liquid used 
D)  presence or absence of mirepoix 
A)  type of liquid used 
B)  type of poultry being cooked 
C)  temperature of the liquid used 
D)  presence or absence of mirepoix

Question 12

Which of the following statements is true about roasting in convection ovens.

Accepted Answer

A)  Convection ovens are very effective for browning roasts. 
B)  A convection oven should be set about 50°F (25°
C)  higher than a conventional oven. 
C)  Conventional ovens are more efficient than convection ovens for high-temperature roasting. 
D)  Most chefs believe that roasts cooked in convection ovens shrink less than those cooked in conventional ovens. 
A)  Convection ovens are very effective for browning roasts. 
B)  A convection oven should be set about 50°F (25°
C)  higher than a conventional oven. 
C)  Conventional ovens are more efficient than convection ovens for high-temperature roasting. 
D)  Most chefs believe that roasts cooked in convection ovens shrink less than those cooked in conventional ovens.

Question 13

Why is roasting meat fat side up preferred by the majority of chefs?

Accepted Answer

A)  The fat side of a roast is more attractive than the lean side. 
B)  This is a healthier method because more of the fat is cooked out of the roast. 
C)  Roasting fat side up provides continuous basting as the fat runs down the sides. 
D)  all of the above 
A)  The fat side of a roast is more attractive than the lean side. 
B)  This is a healthier method because more of the fat is cooked out of the roast. 
C)  Roasting fat side up provides continuous basting as the fat runs down the sides. 
D)  all of the above

Question 14

Which of the following can be used to flavor roasts?

Accepted Answer

A)  smoke 
B)  brine 
C)  marinades 
D)  all of these 
A)  smoke 
B)  brine 
C)  marinades 
D)  all of these

Question 15

Marinating in a seasoned liquid can be done only for meats to be cooked by a moist-heat method.

Accepted Answer

A) True 
 B)False

Exam 14: Understanding Fish and Shellfish

When small pieces of meat are sautéed, they should be flipped in the pan as often as possible so that they cook on all sides.

Braising __________.

An immersion circulator is used for cooking items sous vide because of _________.

Which of the following statements is false about pan-frying meat, poultry, and fish?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If you need 90 g of spice rub to make 10 360-g portions of barbecued spareribs, how much spice rub is needed to make 25 360-g portions of barbecued spareribs?

The amount of braising liquid needed to prepare a beef pot roast depends on

To bard a beef tenderloin, you would

Which of the following club steaks requires the highest heat for broiling?

Which of the following must be used in cooking for an item to be called barbecued?

The major difference between simmering and poaching is the _____.

Which of the following statements is true about roasting in convection ovens.

Why is roasting meat fat side up preferred by the majority of chefs?

Which of the following can be used to flavor roasts?

Marinating in a seasoned liquid can be done only for meats to be cooked by a moist-heat method.

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