Deck 5: Food Preparation Basics

Question 1

The surface of a liquid in a measuring cup should be read at the

A)marked line on the cup.
B)next highest marked line because of wicking.
C)meniscus, or curved line seen in the cup.
D)maximus, a perceived or estimated line on the cup.

Answer 1

C

Question 2

Which of the following statements about brown sugar is incorrect?

A)Brown sugar has a tendency to pack down.
B)Brown sugar contains two percent moisture.
C)Lumping can be prevented by placing in an airtight container and storing in the freezer.
D)Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds.
E)Brown sugar is best measured by pressing it into a liquid glass measuring cup and leveling it.

Answer 2

E

Question 3

Which of the following temperatures matches the correct moist-heat cooking method?

A)Simmering - 150 degrees F
B)Poaching - 160 to 180 degrees F
C)Scalding - Greater than 180, but less than 212 degrees F
D)Pressure steaming - 212 degrees F

Answer 3

B

Question 4

Select the most frequently used knife in the kitchen from the list below

A)butcher
B)cleaver
C)paring
D)serrated
E)chef's or French

Question 5

The direct transfer of heat from one substance to another that it is contacting is called

A)conduction.
B)convection.
C)radiation.
D)induction.

Question 6

The culinary term used when cutting a food lengthwise into very thin, stick-like shapes is

A)dice.
B)julienne.
C)mince.
D)shred.
E)slice.

Question 7

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?

A)boiling
B)poaching
C)simmering
D)pressure steaming
E)scalding

Question 8

One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid

A)color
B)flavor
C)vitamins
D)minerals
E)all of the above answers are correct

Question 9

Heat is transferred by _____ in broiling, grilling, and microwaving

A)convection
B)radiation
C)induction
D)conduction

Question 10

When measuring plastic shortenings for cakes, you may use

A)a liquid measuring cup and melt the shortening.
B)the water displacement method.
C)the markings on the sides of the stick.
D)a rounded spoonful for every ¼ cup.

Question 11

Some meats are initially seared in which of the following dry-heat cooking methods?

A)roasting
B)broiling
C)grilling
D)barbequing
E)frying

Question 12

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients

A)boiled
B)scalded
C)simmered
D)steamed

Question 13

The correct order for correct measurement of foods is

A)approximate amount; select correct utensil; use accurate technique.
B)weigh out amount; process the food; use a metal non-lipped cup.
C)approximate amount; use a graduated cup; measure amounts.
D)weigh out the amount needed; nothing else matters.

Question 14

Regarding volume equivalents, one large egg equals _____ ounce(s)

A)one
B)two
C)three
D)four

Question 15

Shining metal pans reflect heat and are best for

A)pie crusts.
B)bread baking
C)cookies and cakes.
D)all of the above answers are correct

Question 16

For the best outcome, when baking foods on a cookie sheet, the foods should be placed

A)in the middle of the top oven rack.
B)in the middle of the center oven rack.
C)at the front on the bottom oven rack.
D)at the back of any oven rack.

Question 17

Making a frosting for a cake requires sifting the _____ sugar

A)brown
B)granulated
C)confectioners'
D)microcrystalline

Question 18

The sections of a knife blade perform varying tasks and the tip is used for

A)light tasks such as cutting out the stem end of a tomato.
B)general slicing and dicing.
C)the heavy work of chopping tough fruits and vegetables.
D)slicing breads.
E)cracking bones.

Question 19

Which of the following statements about a fried food's final outcome is correct?

A)Sugar in the coating slows down browning.
B)Batter or breading does not protect the frying oil from the food's natural moisture or salt content.
C)A fine-crumb breading absorbs less fat.
D)A course grain breading produces a soggy texture.
E)all of the above answers are incorrect

Question 20

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls

A)two
B)four
C)six
D)eight

Question 21

An herb is a

A)flavoring that is derived from the fruit, bark, seeds, or root of a plant.
B)plant leaf valued for its flavor or scent.
C)plant leaf with medicinal value only.
D)plant extract that is oil based.

Question 22

Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking?

A)sea
B)rock
C)table d kosher

Question 23

The basics of food preparation are an exact science

Question 24

Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to partially boil but not thoroughly cook a food
parboil

Question 25

When plating food the following are not a consideration: shapes, textures, and sizes

Question 26

The number one cause of kitchen fires is using frying oils to cook foods

Question 27

The mixing technique creaming occurs when

A)the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-around motion until they are smooth.
B)ingredients are mixed so thoroughly that they become one.
C)fat and sugar are beaten together until they take on a light, airy texture.
D)one ingredient is gently incorporated into another by hand with a large spoon or spatula.

Question 28

Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems

Question 29

Seasonings and flavorings should be added

A)at the first of the cooking process to extract the most flavor.
B)at the end of the cooking process so the flavor does not become harsh.
C)at the first of the cooling process so the flavors do not become heat stressed.
D)early enough to release the flavor and not so soon that the flavor is lost.

Question 30

When making a recipe where the size of egg is not specified, you may assume it is a large egg

Question 31

The most valued of all the seasonings and flavorings is salt

Question 32

Which of the following mixing methods produces cakes with a fine-grained, velvety texture?

A)conventional sponge method
B)conventional or creaming method
C)pastry-blend method
D)muffin method
E)single-stage method

Question 33

The conventional (creaming) method of mixing is most often used when making cakes

Question 34

The flour that should be stirred, not sifted, is

A)all-purpose white flour.
B)cake flour.
C)bread flour.
D)whole-wheat flour.

Question 35

Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to partially boil but not thoroughly cook a food
blanch

Question 36

Garnishes should be edible

Question 37

The best rack placement for baking is on the top rack in the highest position

Question 38

Over-mixing when using the muffin method will result in a tough, rubbery, and tunneled product

Question 39

In food preparation, the two categories of heat transfer methods are moist heat and dry heat

Question 40

Regardless of the size and shape of the final product that is determined by the recipe, the goal of cutting food is to have uniform piece size

Question 41

Why are the terms "braising and stewing" and "baking and roasting" often used interchangeably on a restaurant menu? What are, if any, the main differences between the two terms in each group?

Question 42

A friend of yours has decided that she would like to prepare 1) battered deep-fried chicken and 2) crumb-coated, pan-fried fish for her next Friday night card game Give her some guidelines for making a perfect crumb coating for her pan-fried fish What culinary issues should she keep under consideration when selecting a commercial batter for her chicken? When and where should she add flavorings and seasonings? What about type and amount of oil, size of pan, and frying temperature?

Question 43

Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to partially boil but not thoroughly cook a food
seasoning

Question 44

Describe the various mixing techniques and indicate the advantages and/or disadvantages of each For each technique, provide an example of a food product for which it would be used

Question 45

Explain why certain culinary techniques are used in food preparation Give at least five examples of moist-heat and dry-heat preparation techniques, including the best types/cuts of foods for each method, and indicate how each method can affect the final food product Provide specific instructions for each technique Provide the positive and negative nutritional aspects of each cooking method

Question 46

Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to partially boil but not thoroughly cook a food
baste

Question 47

Discuss the importance of plate presentation and the value of garnishes on a plate What guidelines should be followed when garnishing foods?

Question 48

Explain the importance of the oven rack position during roasting, baking, broiling, grilling, and barbecuing There are five rack positions in an oven List what each rack might be used for

Question 49

Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to partially boil but not thoroughly cook a food
flavoring

Question 50

Discuss the different types of heat transfer used in cooking including conduction, convection, radiation, and induction

Question 51

You recently made some deep-fat fried doughnuts with disastrous results They were too pale and greasy What could have gone wrong?

Question 52

Why is frying with fat considered a dry-heat cookery method?