semester 2, quarter 3, culinary

true or false: a dough sheeter is more practical for a commercial bakery than a home kitchen

true

true or false: some bakers prefer to use a granite top over a wooden bench when working with bread products

true

A marble bench is primarily used for working with all but which of the following food substances?

A) Candy

B) Dough

C) Chocolate

D) Sugar

Dough

Which commercial equipment is like a large Cuisinart that shreds, slices, chops, and grinds.

A) Buffalo Chopper

B) Immersion Blender

C) Robot Coupe

D) Burr Mixer

Buffalo chopper

A machine that is excellent for finishing soups, sauces, and salsas because it can be placed directly into a 5 gal (20L) pot and engaged.

A) Burr Mixer

B) Robot Coupe

C) Buffalo Chopper

D) No answer text provided.

Burr mixer

True or false: The convection oven is especially good for baking cakes.

False

The average household would most likely contain which of the following baking appliances?

A) Deck oven

B) Combi-rational oven

C) Proof box

D) Conventional range oven

Conventional range oven

The deck oven is also commonly known as a __________.

A) proof box

B) combi-rational oven

C) pizza oven

D) conventional range oven

pizza oven

You would use a proof box for which of the following kitchen tasks?

A) To circulate heat in a convection oven

B) To control the rising environment for bread

C) To mill grain into flour

D) To observe the cooking/baking progress in the oven

to control the rising environment for bread

true or false: The temperature in a proof box should be at least 115°F.

false

A Buffalo Chopper is an electrically driven, ________ speed, commercial quality food chopping and processing machine.

A) twelve

B) low

C) single

D) multiple

single

true or false: The Buffalo Chopper does NOT facilitate shredding, slicing, and grinding, it is simply used for chopping.

false

A _______ is an electrically driven food-processing device. It is generally 24"- 36" (60 - 90cm) in length with a trigger style on/off feature. It is excellent for finishing soups, sauces, and salsas in a deep container.

A) Buffalo chopper

B) Burr mixer

C) Robot coupe

D) blender

burr mixer

true or false: Commercial mixers can be used for mixing, kneading, whipping, beating, and creaming.

true

true or false: The immersion blender is the same as a Burr mixer, but it is smaller and hand held.

true

Which of the following are standard attachments to commercial mixers?

A) All of these are correct

B) Paddle

C) Whip

D) Dough Hook

all of these are correct

Which of the following is a commercial version of the conventional food processor?

A) Tamis

B) Burr mixer

C) Robot coupe

D) Buffalo chopper

robot coupe

Which of the following statements about the creaming method is true?

A) Use a whisk for creaming.

B) Cream the sugar and fats first and then add spices and leavening agents.

C) Ingredients should be refrigerated immediately before creaming.

D) Mix the eggs, liquids, and leavening agents before incorporating the fats and sugar.

Cream the sugar and fats first and then add spices and leavening agents.

Why would a chef use the creaming method?

A) To inhibit gluten production in the batter.

B) To produce delicate, crumbly cakes.

C) To produce fluffy, strong cakes.

D) To prevent air bubbles in the batter.

The creaming method is deal for all of the following EXCEPT:

A) Poundcake

B) Danish pastries

C) Light fluffy cookies

D)Classic layer cakes

danish pastries

In the creaming method, the consistency of the product is caused by which of the following events?

A) The fats and sugars become completely blended, thus removing all air from the product.

B) During blending the sugars tear holes in the fats and create air pockets.

C) The fats melt around the sugars, protecting them from crystallization.

D) The sugars crystallize and form a sheet that traps steam.

During blending the sugars tear holes in the fats and create air pockets.

true or false: When using the creaming method all ingredients should be at room temperature.

true

true or false: The two stage mixing method inhibits gluten formation in the batter.

true

true or false: The two stage mixing gets its name because the dry ingredients are mixed separately from the wet.

false

Which of the following statements about the two-stage mixing method is true?

A) The two stage method produces delicate and crumbly cakes.

B) The two-stage method causes the fats and liquids to form air bubbles.

C) The two stage method doesn't really affect the consistency of the batter; it's really a matter of the chef's personal preference.

D) The two stage method produces a strong, firm batter due to gluten formation.

The two stage method produces delicate and crumbly cakes.

In the two stage mixing method, the consistency of the product is caused by which of the following events?

A) The sugars crystallize and form a sheet that traps steam.

B) During blending the sugars tear holes in the fats and create air pockets.

C) The fats are surrounded by milk and other liquids which prevents air bubbles from forming.

D) The fats melt around the sugars, protecting them from crystallization.

The fats are surrounded by milk and other liquids which prevents air bubbles from forming.

All of the following cakes would use the two stage mixing method EXCEPT ______________ .

A) devils food cake

B) pound cake

C) muffins

D) coffee cake

pound cake

true or false: 1 oz of granulated gelatin is sufficient to thicken up to 2 quarts of liquid.

true

Which of the following statements about blooming granulated gelatin is true?

A) The gelatin must be melted after blooming.

B) Once blooming is complete, the gelatin is ready to be incorporated into the dessert.

C) The gelatin must be sprinkled in warm water for blooming.

D) Allow granulated gelatin to mix with water for 30 minutes for blooming.

The gelatin must be melted after blooming.

Which of the following statements about sheet gelatin is true?

A) Sheet gelatin must first be softened in warm water.

B) After softening, sheet gelatin must be refrigerated before being added to the dessert product.

C) Sheet gelatin must be softened in three oz of water per sheet.

D) Softened sheet gelatin must be added to a warm or hot liquid for thickening.

Softened sheet gelatin must be added to a warm or hot liquid for thickening.

true or false: Granulated gelatin has different thickening strengths and, therefore, should be used according to the manufacturers specifications.

true

true or false: Inspection of slaughtering and meat processing operations is overseen by the FDA.

false

true or false: A meat cut with more marbling will get a higher quality grade than one with less marbling of the same age.

true

Which of the following is not a grade of beef?

A) Fair

B) Cutter

C) Utility

D) Commercial

fair

Which beef grade is most commonly consumed?

A) USDA Commercial

B) USDA Good Select

C) USDA Choice

D) USDA Standard

USDA Choice

true or false: The chuck area of the animal gets the most exercise and is, therefore, the least tender.

true

true or false: The chuck is good for just about any moist cooking method.

true

The round cut of beef comes from which part of cattle carcass?

A) Shoulder

B) Rear

C) Back

D) Belly

rear

T-bone steaks come from which beef cut?

A) Short loin

B) Rib

C) Flank

D) Sirloin

short loin

Dry heat cooking methods are best for all EXCEPT which of the following beef cuts?

A) Short loin

B) Brisket

C) Sirloin

D) Rib

brisket

Moist heat cooking methods are best for all EXCEPT which of the following beef cuts?

A) Chuck

B) Rib

C) Short plate

D) Shank

rib

Which of these beef cuts would a professional chef grill?

A) Short plate

B) Shank

C) Brisket

D) Short loin

short loin

The shank comes from which part of cattle carcass?

A) Belly

B) Back

C) Leg

D) Shoulder

leg

In beef cuts, another word for breast is _____________________.

A) rib

B) chuck

C) shank

D) brisket

brisket

true or false: The brisket comes from the forequarter of the cattle carcass.

true

true or false: The flank comes from the forequarter of the cattle carcass.

false

true or false: Perishable food items have a relatively short shelf life.

true

true or false: Cutting boards should have smooth surfaces.

true

Kitchen tools and surfaces should be cleaned and sanitized with ______________ hot water and a sanitizer to help eliminate contamination.

soapy

true or false: Some cheeses have molds in them that add flavor and are not harmful to eat.

true

true or false: Quick breads need to proof for several hours before baking.

false

true or false: Fish that have had their gills and entrails (guts) removed are called drawn fish.

true

true or false: When dividing muffin batter, make sure to completely fill the muffin pans to the top.

false

true or false: Leavening agents can be stored indefinitely if stored properly.

false

true or false: Dark wing tips are a sign of fresh poultry.

false

True or False: The leavening agent helps blend the ingredients in a baked good smoothly.

false

true or false: The temperature danger zone for holding foods is 41 to 135 degrees F.

true

true or false: Quality grades show a meat's tenderness, juiciness, and flavor.

true

true or false: The best way to test a meat's doneness is by its color.

false

true or false: Sauteing is generally done with delicate, fragile foods that cook relatively quickly.

true

The minimum safe temperature for poultry is ________

165

The most popular cut of meat purchased by foodservice operations is ...

a-whole carcass

b-hindquarter

c-primal

d-fabricated

primal

In order to get a healthy alternative to the fried egg, eggs should be __________.

Correct! poached

over hard

basted

shirred

poached

true or false: A basted egg is the same thing as a boiled egg.

false

The depth of the __________ is an indication of the egg's age.

chalaza

Correct! air cell

albumen

yolk

air cell

true or false: The only ingredient to an omelet is the egg.

false

When poaching an egg, __________ can be added to the cooking process to help coagulate the protein in the eggs.

milk

Correct! vinegar

cream

salt

vinegar

true or false: After the eggs are hardboiled and peeled, slice the eggs in half width-wise for deviled eggs.

true

Eggs with a flattened yolk __________________________.

are labeled Grade A

are classified as inedible

also have thick, firm albumin

Correct! are labeled Grade B

are labeled Grade B

true or false: Egg yolks act as a thinning agent in dessert recipe production.

false

A fried egg that is not flipped is called ____________________.

over easy

Correct! sunny side up

formed

poached

sunny side up

Cooking with egg batter is best with _____ tasting meats and _____ tasting sauces and garnishes.

Correct! mild, strong

mild, mild

strong, mild

strong, strong

mild, strong

What causes a green coloring in the yolk of some hard boiled eggs?

Placing the egg in cold water after boiling.

The emulsifier in the yolk reacting to the metal alloys in the pan.

Correct! The sulfur and iron in the egg reacting to heat.

The emulsifier in the yolk reacting to heat.

The sulfur and iron in the egg reacting to heat.

true or false: Heavy cream is an essential ingredient in scrambled eggs.

false

Which of the following is a secondary thickening agent used with egg yolks to thicken a pastry cream?

sugar

cream

Correct! cornstarch

water

cornstarch

true or false: When poaching an egg, you need to add oil or butter to the pan.

false

true or false: Hard boiled eggs should be cracked and peeled immediately after boiling.

true

true or false: The main purpose for forming eggs is presentation.

true

true or false: The preparation for making deviled eggs is extensive, and can take up to an hour.

true

true or false: Used alone, egg yolks are unable to thicken the pastry cream sufficiently.

true

true or false: Egg batter itself is just whipped with whole eggs.

false

true or false: The USDA grades the eggs by their color.

false

A custard is an example of an egg dish produced using which cooking method?

Frying

Correct! Baking

Poaching

Broiling

Baking

Deviled eggs are generally served as __________.

a main dish

Correct! an hors d'œuvre

an entree

a dessert

an hors d'œuvre

A fried egg is __________ if the yolk is soft instead of runny.

shirred

Correct! over medium

basted

over easy

over medium

Overcooking scrambled eggs will result in them losing their ________.

Correct! moisture and fluffiness

taste and texture

shape and taste

color

moisture and fluffiness

For best preservation, eggs must be stored at what temperature?

45-50 degrees F

Correct! 36-40 degrees F

29-35 degrees F

24-29 degrees F

36-40 degrees F

A ________ is combination of eggs, cream/milk, seasonings, and flavor ingredients.

Correct! custard

ramekin

cake

pastry

custard

true or false: Extra large eggs must weigh a minimum of 3 oz (85g)/dozen above large eggs.

true

Which of the following ingredients is often sprinkled on classic deviled eggs, giving them a bright red color?

pepper

Correct! paprika

turmeric

cayenne

paprika

true or false: The "easy" in "over easy" refers to how well the egg's yolk is cooked.

true

A ramekin is a ___________.

a type of whisk

a standard funnel

Correct! small individual baking dish

an egg dish

small individual baking dish

When frying with egg batter, the product should be cooked until ______ brown.

Correct! golden

reddish

deep

dark

golden

__________ can be added to scrambled eggs to make them creamier.

Salt

Correct! Heavy cream

Clarified butter

Water

Heavy cream

true or false: The yolk contains the majority of an egg's protein.

true

How many sizes of egg weights are there?

6

4

3

Correct! 5

5

true or false: The yield of an extra large egg is approximately 4 T.

true

Which of the following is a common use for hard boiled eggs?

egg salad

as a garnish

deviled eggs

Correct! All of these are correct

All of these are correct

true or false: A reliable employee does all of his or her assigned tasks and does not attempt tasks that are not assigned to him or her.

false

true or false: Every employee has the responsibility to maintain a positive, enthusiastic attitude.

true