Deck 14: Understanding Fish and Shellfish

Question 1

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

A) place it in a covered roasting pan.
B) place it in a roasting pan and cover it loosely with foil.
C) place it on a rack over water in a roasting pan.
D) place it on a rack in an uncovered roasting pan.
E) none of these.

Answer 1

place it on a rack in an uncovered roasting pan.

Question 2

The breading or batter used when deep-frying foods __________.

A) protects the foods from the frying fat
B) protects the frying fat from the foods
C) provides a crisp, flavorful, and attractive covering
D) all of these.

Answer 2

all of these.

Question 3

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

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

Answer 3

A ¾-inch (2-cm) thick steak, rare

Question 4

When you are shallow-poaching fish, you use the cuisson to _______________.

A) hold the fish flat while it is being cooked
B) make a sauce
C) fillet the fish before cooking
D) none of these. Cuisson is not used in this procedure.

Question 5

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

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 6

The major difference between simmering and poaching is the _____.

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

Question 7

Beef pot roast is cooked by

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

Question 8

Which of the following is true about food-service rotisseries?

A) The heating elements are above the foods.
B) The heating elements are behind the foods.
C) Foods cannot be basted while being cooked in a rotisserie.
D) Foods on a rotisserie must be periodically turned by hand so that they cook evenly.

Question 9

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

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 10

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

A) the meat to dry out.
B) the meat to shrink excessively.
C) large roasts to brown too much.
D) all of the above.
E) none of these.

Question 11

Which of the following can be used to flavor roasts?

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

Question 12

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

A) to speed the cooking time
B) to preserve juices
C) to create a well-browned surface
D) to draw moisture from the interior

Question 13

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

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

Question 14

A menu item called boiled beef should be cooked by

A) braising.
B) boiling.
C) simmering.
D) blanching.

Question 15

Which of the following is true about roasting?

A) It is a moist-heat method.
B) It is essentially the same as baking.
C) During roasting, meat is covered so that steam cannot escape.
D) all of these

Question 16

Because seasonings (e.g., salt, herbs, and spices) added to the surface of meat just before roasting penetrate only a fraction of an inch during cooking, it is advisable to __________.

A) season the roast after cooking
B) season several hours or a day in advance to give the seasonings time to penetrate
C) not season the meat at all, but carefully season the gravy or juices to be served with the meat
D) any of these

Question 17

Which of the following would not be the result of roasting a piece of beef at a low, rather than a high, temperature?

A) more shrinkage
B) greater ease in carving
C) more flavor, juiciness, and tenderness
D) more even doneness from outside to inside

Question 18

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

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

Question 19

Which of the following statements is true about roasting in convection 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 20

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

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 21

To bard a beef tenderloin, you would

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 22

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

A) a rub
B) a mop
C) a barbecue sauce
D) any of the above

Question 23

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

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 24

Temperature control is crucial when broiling and grilling meats. Which of the following statements provides good advice for a person who is learning how to broil meats properly?

A) The shorter the cooking time, the higher the temperature must be.
B) Cooking time depends on the desired doneness of the product and the thickness of the cut.
C) The goal of the broiler cook is to create the right amount of browning-not too much or too little-by the time the inside is cooked to the desired doneness.
D) all of these

Question 25

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

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 26

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

A) strengthens elastin and makes meat tougher
B) produces a tough, brown crust on broiled meats
C) draws moisture to the surface and retards browning
D) changes flavor once it is subjected to the heat of the broiler

Question 27

To broil delicate fish fillets, you might want to use ____________.

A) a sizzle platter
B) barbecue sauce
C) breading
D) an instant-read thermometer

Question 28

After an item is sautéed and before the pan is deglazed, you should _________.

A) degrease the pan
B) season the pan
C) add the prepared sauce
D) dredge the food items with flour

Question 29

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

A) 122°-140°F (50°-60°C)
B) 149°-158°F (65°-70°C)
C) 167°-176°F (75°-80°C)
D) 176°-185°F (80°-85°C)

Question 30

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

A) only whole butter
B) only tender cuts of meat
C) higher heat for larger items
D) more fat when cooking small or flat items

Question 31

Deglazing liquid can be __________.

A) added to an already prepared sauce
B) used to make a freshly prepared sauce
C) both added to an already prepared sauce and used to make a freshly prepared sauce
D) neither added to an already prepared sauce nor used to make a freshly prepared sauce

Question 32

Which of the following statements is true about simmering?

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 33

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

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 34

A stew __________.

A) contains small pieces of meat
B) is either braised or simmered
C) is served in a sauce or gravy made of its cooking liquid
D) all of these

Question 35

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

A) Cover the meat completely with water.
B) Start fresh meats in cold water and cured meats in boiling water.
C) Boil the meat for at least 20 minutes to tenderize it before you begin to simmer it.
D) Discard the cooking liquid immediately after the product is done so that it does not become waterlogged and tasteless.

Question 36

Braising __________.

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 37

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

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

Question 38

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

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 39

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

Question 40

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

Question 41

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

Question 42

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

Question 43

If a large roast must be held, it should be placed in a 200ºF (95ºC) oven to keep it hot for service.

Question 44

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

Question 45

Roast meats are usually sliced with the grain for maximum tenderness.

Question 46

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

Question 47

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.

Question 48

High heat is necessary for sautéing small cuts of meat.

Question 49

To prepare a chicken sauté, you brown the chicken over high heat, deglaze the pan to make a sauce, then simmer the meat in the sauce until tender.

Question 50

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.

Question 51

Grilled items are usually served coated with a flavorful sauce.

Question 52

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

Question 53

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.

Question 54

When meats and poultry are braised, the pot should be kept covered.

Question 55

If meat or poultry is basted during roasting, it should be basted with fat.

Question 56

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.

Question 57

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.

Question 58

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?

Question 59

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If you have 240 mL vegetable oil, and the unit cost is $1.23 per L, what is the total cost of the oil? Round your answer to the nearest cent.

Question 60

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.

Question 61

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?

Question 62

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?

Question 63

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?

Question 64

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.

Question 65

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.

Question 66

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-If you have 9 oz onions, and the unit cost is $0.75 per pound, what is the total cost of the onions? Round your answer to the nearest cent.

Question 67

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.

Question 68

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.

Question 69

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.

Question 70

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.

Question 71

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 25 eight-oz portions of barbecued spareribs?

Question 72

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 25 eight-oz portions of barbecued spareribs?

Question 73

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.

Question 74

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.

Question 75

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.