90 terms

Food Preparation

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One of the things that Chef Escoffier is famous for:
a) the development of the classical brigade system that is still in use in many of today's kitchens
b) refining and organizing cooking techniques, recipes, and menus
c) the introduction of food preservation techniques, such as freezing, that caused revolutionary changes in food service and in eating habits
d) none of the above
One of the things that Chef Escoffier is famous for:
a) the development of the classical brigade system that is still in use in many of today's kitchens
A ________ can be used as a griddle, fry pan, brazier, stew pot, stock pot, steamer, or steam table.
a) rotisserie
b) tilting skillet
c) steam cooker
d) steam-jacketed kettle
A ________ can be used as a griddle, fry pan, brazier, stew pot, stock pot, steamer, or steam table.
b) tilting skillet
Some of the herbs most frequently used in a sachet for stocks include:
a) thyme, parsley, bay leaf
b) parsley, basil, sachet
c) sage, cloves, peppercorns
d) all of the above
Some of the herbs most frequently used in a sachet for stocks include:
a) thyme, parsley, bay leaf
a puree of vegetables or fruits used as a sauce is known as a __________
a) coulis
b) jus lie
c) beurre blanc
d) beurre rouge
a puree of vegetables or fruits used as a sauce is known as a __________
a) coulis
what are the dimensions of brunoise?
a) 1/4 inch x 1/4 inch x 2 1/2- 3 inches
b) 1/4 inch x 1/4 inch x 1/4 inch
c) 1/2 inch x 1/2 inch x 1/2 inch
d) 1/8 inch x 1/8 inch x 2 inch
e) 1/8 inch x 1/8 inch x 1/8 inch
what are the dimensions of brunoise?
e) 1/8 inch x 1/8 inch x 1/8 inch
________ gives body to a stock
a) wine
b) gelatin
c) mirepoix
d) a bouquet garni or satchet
________ gives body to a stock
b) gelatin
which of the following is the correct sequence of stages in the standard breading procedure?
a) flour -> egg wash -> crumbs
b) crumbs -> egg wash -> flour
c) egg wash -> flour -> crumbs
d) none of the above
which of the following is the correct sequence of stages in the standard breading procedure?
a) flour -> egg wash -> crumbs
adding an acid to meat during the cooking process ________
a) speeds up the gelatinization process
b) tends to slow the coagulation of its protein
c) helps to dissolve some of its connective tissue
d) all of the above
adding an acid to meat during the cooking process ________
c) helps to dissolve some of its connective tissue
the most likely reason why etienne's (chef gifles's apprentice) bechamel sauce is discolored is because he ________
a) used clarified butter
b) made his roux in a teflon pan
c) used an anodized aluminum pan
d) prepared it with a metal whip in an aluminum pan
the most likely reason why etienne's (chef gifles's apprentice) bechamel sauce is discolored is because he ________
d) prepared it with a metal whip in an aluminum pan
what are the dimensions of batonnet?
a) 1/4 inch x 1/4 inch x 2 1/2 - 3 inch
b) 1/4 inch x 1/4 inch x 1/4 inch
c) 1/2 inch x 1/2 inch x 1/2 inch
d) 1/8 inch x 1/8 inch x 2 inches
e) 1/8 inch x 1/8 inch x 1/8 inch
what are the dimensions of batonnet?
a) 1/4 inch x 1/4 inch x 2 1/2 - 3 inch
T/F Blenders should only be filled 3/4's of the way.
False
T/F White handles rubber spatulas will belt if used in hot pots.
True
T/F to make mayonnaise, you may use up to 3 oz. of oil per large egg yolk.
False
T/F the sous chef is in charge of the whole operation.
False
T/F two types of salad greens that are bitter are radicchio and frissee
True
To cook in a moderate amount of fat over medium heat
Pan fry
To jump in the pan or a high heat cooking method using a small amount of fat.
Saute
To cook partially and very briefly in boiling water or in hot fat.
Blanche
To cook in water or other liquid that is bubbling gently, about 160 - 180 degrees Farenheit (85 - 96 degrees celsius)
Poach
To cook small pieces of meat, poultry, or vegetables slowly in an uncovered pot covered in liquid usually after preliminary browning.
Stew
3 ways to thicken a sauce or soup
...
steps to make mayo
- prepare ingredients
- pasteurize egg - set in boiling water for 1 minute
- separate egg yolk
- beat egg, add a LITTLE vinegar
- add seasons
- add drops of oil slowly for emulsion
- add lemon juice/vinegar slowly when needed (if mayo gets too thick)
_______ potatoes can be white, yellow, blue, or purple
a) all-purpose
b) waxy
c) russets or idaho
d) none of the above
_______ potatoes can be white, yellow, blue, or purple
b) waxy
pureed soups are ________
a) relatively difficult to prepare
b) often made with high-starch vegetables
c) smoother and more refined than cream soups
d) all of the above
pureed soups are ________
b) often made with high-starch vegetables
egg whites will whip up into a better foam if
a) they are well chilled
b) they have a small amount of oil added to them
c) they have a small amount of baking soda added to them
d) they are at room temperature
egg whites will whip up into a better foam if
d) they are at room temperature
which of the following is not an example of unripened cheese?
a) cottage cheese
b) cream cheese
c) feta cheese
d) swiss cheese
which of the following is not an example of unripened cheese?
d) swiss cheese
which of the following statements is true about fiber in vegetables?
a) fiber is made firmer by heat and alkalis
b) fiber consists in part of cellulose and pectins
c) fiber is softened by the presence of acids and sugars
d) the amount of fiber is about the same in all vegetables
which of the following statements is true about fiber in vegetables?
b) fiber consists in part of cellulose and pectins
which of the following is not a corn product?
a) polenta
b) spelt
c) hominy
d) pozole
which of the following is not a corn product?
b) spelt
which of the following combinations is correct?
a) enriched rice - coated with vitamins
b) long-grained rice - sticky when cooked
c) short and medium-grain rice - fluffy when cooked
d) all of the above
which of the following combinations is correct?
a) enriched rice - coated with vitamins
____ is NOT a type of fermented milk
a) yogurt
b) condensed milk
c) buttermilk milk
d) creme fraiche
____ is NOT a type of fermented milk
b) condensed milk
vegetables are "shocked" by ________
a) being started in boiling water
b) being sauteed before they are boiled
c) being drained and cooled with cold water as soon as they have finished boiling or simmering
d) none of the above
vegetables are "shocked" by ________
c) being drained and cooled with cold water as soon as they have finished boiling or simmering
which of the following takes the longest time to cook
a) brown rice
b) basmati rice
c) parboiled rice
d) regular milled white rice
which of the following takes the longest time to cook
a) brown rice
i contain approximately 80% fat. who am i?
a) butter
b) margarine
c) brie cheese
d) both a and b
i contain approximately 80% fat. who am i?
d) both a and b
which of the following vegetables should be refrigerated during storage?
a) onions
b) mushrooms
c) potatoes
d) tomatoes
which of the following vegetables should be refrigerated during storage?
b) mushrooms
one unique aspect of preparing risotto is that _____
a) each grain of rice must be kept fluffy and separate
b) chicken stock may never be used as the cooking liquid
c) the rice is cooked in a large amount of water and then drained
d) small amounts of stock are added until the appropriate consistency is reached
one unique aspect of preparing risotto is that _____
d) small amounts of stock are added until the appropriate consistency is reached
the color of the chicken has _____
a) no effect on the color of the egg shell
b) is a good indicator of the grade of an egg
c) affects the color of the egg shell
d) none of the above
the color of the chicken has _____
c) affects the color of the egg shell
slices of tart apples are often cooked with red cabbage in order to ______
a) decrease its cooking time
b) enhance the cabbage's natural color
c) overcome the strong odor of the cooked cabbage
d) all of the above
slices of tart apples are often cooked with red cabbage in order to ______
b) enhance the cabbage's natural color
cheese labeled "triple-creme" contains how much fat?
a) at least 30%
b) at least 50%
c) at least 60%
d) at least 75%
cheese labeled "triple-creme" contains how much fat?
d) at least 75%
which of the following is not one of the four parts of a whole kernel of grain?
a) husk
b) endosperm
c) germ
d) stalk
which of the following is not one of the four parts of a whole kernel of grain?
d) stalk
____ is/are the most stable pigment(s) because they are relatively unaffeted by acids or alkalis
a) flavones
b) chlorophyll
c) carotenoids
d) anthocyanins
____ is/are the most stable pigment(s) because they are relatively unaffeted by
c) carotenoids
T/F couscous is grain shaped pasta
True
T/F risotto is an italian dish made by adding parmesan cheese and mushrooms to basic rice pilaf
False
T/F egg whites that have been whipped too long look grainy and dry
True
Starchy/Waxy?
French Fries
Starchy
Starchy/Waxy?
Potato Salad
Waxy
Starchy/Waxy?
Garnish for beef stew
Waxy
How to make Hollandaise
- whip egg yolk over double broiler (low, so egg doesn't cook)
- slowly add clarified butter while whipping
- add water if hollandaise gets too thick
- add a pinch of salt, white pepper, and cayenne powder (to taste)
Example of a vegetable:
Gourd
Squash
Example of a vegetable:
Tender fruited vegetables
Tomato
Example of a vegetable:
Seeds and Pods
Peas
Example of a vegetable:
Roots and tubers
Potato
Example of a vegetable:
Stalks, stems, and shoots
...
About 75% of muscle tissue, or meat is
a) protein
b) water
c) fat
d) collagen
About 75% of muscle tissue, or meat is
b) water
a federal inspection stamp on a cut of meat indicates that the cut was found to be
a) properly aged
b) wholesome and fit to eat
c) tender and of good quality
d) a good proportion of lean to fat
e) all of the above
a federal inspection stamp on a cut of meat indicates that the cut was found to be
b) wholesome and fit to eat
a fish is done - but not overcooked - if it's ________
a) flesh falls apart easily
b) bones are only slightly pink
c) flesh has just turned from translucent to opaque
d) all of the above
a fish is done - but not overcooked - if it's ________
c) flesh has just turned from translucent to opaque
deglazing liquid can be ________
a) added to an already prepared sauce
b) used to make a freshly prepared sauce
c) both a and b
d) neither a nor b
deglazing liquid can be ________
c) both a and b
the term "green meat" refers to meat that is
a) low grade meat
b) spoiled meat that has developed mold
c) meat that is not aged enough
d) meat that is aged in a vacuum pack
the term "green meat" refers to meat that is
c) meat that is not aged enough
three of the following are fat fish. which one is a lean fish?
a) flounder
b) tuna
c) trout
d) salmon
three of the following are fat fish. which one is a lean fish?
a) flounder
lobsters should be _______
a) alive before they are cooked
b) kept alive either in fresh water or sawdust in a warm place
c) cooked in boiling water for at least 30 minutes to ensure tenderness
d) all of the above
lobsters should be _______
a) alive before they are cooked
which of the following is not suitable to be cut into small pieces and sauteed?
a) leg of veal
b) pork tenderloin
c) lamb shank
d) beef loin
which of the following is not suitable to be cut into small pieces and sauteed?
c) lamb shank
flounder, sole, halibut, and turbot are all ______ fish
a) saltwater flat
b) freshwater flat
c) saltwater round
d) freshwater round
flounder, sole, halibut, and turbot are all ______ fish
d) freshwater round
a stew ________
a) contains a 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 the above
a stew ________
a) contains a small pieces of meat
which of the following shellfish -> type combinations is correct?
a) clam and oyster -> univalve
b) abalone and conch -> bivalve
c) squid and octopus -> cephalopod
d) all of the above
which of the following shellfish -> type combinations is correct?
c) squid and octopus -> cephalopod
a _____ is a castrated chicken
a) squab
b) capon
c) guinea
d) rooster
a _____ is a castrated chicken
b) capon
a soft-shell crab is actually a molting _____ crab which has been harvested before its new shell has hardened
a) blue
b) king
c) stone
d) dungeness
a soft-shell crab is actually a molting _____ crab which has been harvested before its new shell has hardened
b) king
adding fat to the surface of a meat to protect it from drying out during the cooking process is known as _____
a) larding
b) barding
c) marbling
d) coagulation
adding fat to the surface of a meat to protect it from drying out during the cooking process is known as _____
b) barding
if you decide to serve raw fish to your customers, be sure you do all of the following EXCEPT
a) keep the fish cold
b) serve only freshwater fish
c0 use only the freshest possible fish
d) handle the fish as little as possible
if you decide to serve raw fish to your customers, be sure you do all of the following EXCEPT
b) serve only freshwater fish
beef pot roast is cooked by
a) braising
b) simmering
c) roasting
d) none of the above
beef pot roast is cooked by
a) braising
which of these sets of words correctly completes the following sentence? collagen is ___, and elastin is ______
a) yellow in color, white in color
b) dissolved by acid, not dissolved by acid
c) not broken down by cooking, broken down by cooking
d) all of the above
which of these sets of words correctly completes the following sentence? collagen is ___, and elastin is ______
b) dissolved by acid, not dissolved by acid
the elastin in meat can be broken down by
a) acid
b) enzymes
c) long, slow cooking in the presence of moisture
d) none of the above
the elastin in meat can be broken down by
d) none of the above
the best cooking temperature for poaching trout is
a) 140 - 160 degrees farenheit (60-70 degrees celsius)
b) 160 - 180 degrees farenheit (70-82 degrees celsius)
c) 180 - 200 degrees farenheit (82-93 degrees celsius)
d) 212 degrees farenheit (100 degrees celsius)
the best cooking temperature for poaching trout is
b) 160 - 180 degrees farenheit (70-82 degrees celsius)
the first step in braising poultry is
a) blanching it in water
b) simmering it in a seasoned liquid
c) boiling it to remove impurities
d) searing it in hot fat
the first step in braising poultry is
d) searing it in hot fat
i am a steak who has a browned surface, a thin layer of grey meat, and a red interior. I have been cooked _______
a) rare
b) medium
c) well done
d) none of the above
i am a steak who has a browned surface, a thin layer of grey meat, and a red interior. I have been cooked _______
a) rare
the term "a la meuniere" refers to
a) a fish sauce thickened with beurre manie
b) steamed mussels
c) a style of sauteed or pan-fried fish
d) compound butter used to garnish broiled fish steaks
the term "a la meuniere" refers to
c) a style of sauteed or pan-fried fish
portion control cuts of meat require the ____amount of work from the cook and are the _____ expensive per pound of all categories of cuts
a) most, most
b) most, least
c) least, most
d) least, least
portion control cuts of meat require the ____amount of work from the cook and are the _____ expensive per pound of all
b) most, least
a menu item called "boiled beef" should be cooked by
a) braising
b) boiling
c) simmering
d) blanching
a menu item called "boiled beef" should be cooked by
c) simmering
whether you buy the whole carcasses, fabricated cuts, or anything in between, depends on four factors. which of the following is not one of those factors?
a) can you use all cuts and lean trim on your menu?
b) how much meat-cutting skills do you or your staff have?
c) which form gives you the best cost per portion, after figuring in labor costs?
d) does your clientele expect you to serve a particular grade of meat (e.g. prime or choice)?
whether you buy the whole carcasses, fabricated cuts, or anything in between, depends on four factors. which of the following is not one of those factors?
d) does your clientele expect you to serve a particular grade of meat (e.g. prime or choice)?
court bouillon is
a) a mixture of water, acid, and seasonings, used to cook fish
b) a mixture of white wine, fish fumet, and herbs
c) a clear fish soup
d) none of the above
court bouillon is
a) a mixture of water, acid, and seasonings, used to cook fish
which of the following statements is true?
a) low heat toughens and shrinks protein and results in excessive moisture loss
b) roasts cooked at high temperature have better yields than those cooked at low temperature
c) because liquid or steam dos not conduct heat as well as air, it is best to boil meat, not simmer it
d) broiled meat stays tender because it is done to already tender cuts
which of the following statements is true?
d) broiled meat stays tender because it is done to already tender cuts
which of the following is true in regard to broiling and grilling?
a) both are moist-heat methods
b) they are 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
which of the following is true in regard to broiling and grilling?
c) the best broiled and grilled meats are cooked to the rare or medium-done stage
T/F Freshwater fish is better than ocean fish for dishes made with raw seafood
False
T/F Large, mature fish need long cooking with moist heat in order to be made tender
False
T/F Broiled steaks and chops should never be seasoned until after they are cooked
False
T/F One way to prevent roast chickens from becoming dry is to baste them with stock during cooking
False
T/F Delicate fish items should be poached at a low temperature, but lobster and shrimp in the shell should be boiled
False
T/F Roast meats are usually sliced with the grain for maximum tenderness
False
Why baking stuffing separately - not stuffed into a chicken or turkey - produces better results.
it is difficult to cook everything to perfect done-ness
What does the term "confit" mean? And what is often used to make it?
...
Name three ways if fish is fresh
- eyes clear
- pinkish gills
- shiny scales
- not as strong smelling
explain the steps to make risotto
- melt butter
- cook onions until translucent and add bay leaf
- cook grain
- add chicken stock 1/2 cup at a time, waiting until it is fully absorbed between each addition of stock
- add parmesean
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