Exam 12: Understanding Poultry and Game Birds

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Math (Metric) For each of the math questions, write the correct answer on the lines below. -The original yield for the colcannon recipe is 16 portions (at 150 g each) and requires 1 kg of cabbage. If you want to make 14.2 kg of colcannon, how much cabbage will be required? Round to the nearest tenth. _________________

(Short Answer)

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Question 21

Which of the following statements is true about solanine?

(Multiple Choice)

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Question 22

Mashed potatoes, duchesse potatoes, and potato croquettes all start out as __________.

(Multiple Choice)

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Question 23

The potato preparation shown in the picture is called __________________.

(Multiple Choice)

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Question 24

Potatoes should not be wrapped in foil when they are baked because they __________.

(Multiple Choice)

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Question 25

The potato preparation shown in the picture is called _______________.

(Multiple Choice)

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Question 26

The temperature of the fat for blanching French fries (the first cooking stage) should be

(Multiple Choice)

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Question 27

"New potatoes" is the name given to any small boiling potato.

(True/False)

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Question 28

Russet or Idaho potatoes are __________.

(Multiple Choice)

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Question 29

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -You have 6 ounces of leeks. Using the RCF of 1.6, determine the amount of leeks required for the new yield of colcannon? _________________

(Short Answer)

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Question 30

When French fries have dark streaks and poor texture, there is a good possibility that __________.

(Multiple Choice)

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Question 31

Which of the following pieces of equipment is used to prepare duchesse potatoes?

(Multiple Choice)

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Question 32

Baked potatoes to be held for more than 30 minutes should be wrapped, breaded, and fried.

(True/False)

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Question 33

The potato preparation shown in the picture is called _________________.

(Multiple Choice)

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Question 34

Which of the following colors would you not expect to find in good-quality potatoes?

(Multiple Choice)

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Question 35

Which of the following is not an ingredient in duchesse potatoes?

(Multiple Choice)

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Question 36

The most well known type of potatoes baked "en casserole" are __________ potatoes.

(Multiple Choice)

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Question 37

French fries made from fresh, raw potatoes are seasoned by

(Multiple Choice)

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Question 38

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The original yield for the colcannon recipe is 16 portions (at 5 ounces each) and requires 2 pounds of cabbage. If you want to make 31.25 pounds of colcannon, how much cabbage will be required? _________________

(Short Answer)

4.7/5

(39)

Question 39

Showing 21 - 39 of 39

Exam 12: Understanding Poultry and Game Birds

Which of the following statements is true about solanine?

Mashed potatoes, duchesse potatoes, and potato croquettes all start out as __________.

The potato preparation shown in the picture is called __________________.

Potatoes should not be wrapped in foil when they are baked because they __________.

The potato preparation shown in the picture is called _______________.

The temperature of the fat for blanching French fries (the first cooking stage) should be

"New potatoes" is the name given to any small boiling potato.

Russet or Idaho potatoes are __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -You have 6 ounces of leeks. Using the RCF of 1.6, determine the amount of leeks required for the new yield of colcannon? _________________

When French fries have dark streaks and poor texture, there is a good possibility that __________.

Which of the following pieces of equipment is used to prepare duchesse potatoes?

Baked potatoes to be held for more than 30 minutes should be wrapped, breaded, and fried.

The potato preparation shown in the picture is called _________________.

Which of the following colors would you not expect to find in good-quality potatoes?

Which of the following is not an ingredient in duchesse potatoes?

The most well known type of potatoes baked "en casserole" are __________ potatoes.

French fries made from fresh, raw potatoes are seasoned by

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