1
Q
To cook gently in a small amount of water or liquid which is hot vr not bubbling A. Blanch B. Boil C. Poach D. simmer
A
Poach
2
Q
To partially cook by boiling A. Blanch / parboil B. Steam C. Poach D. Simmer
A
Blanch / parboil
3
Q
To cook covered in a small amount of liquid, after first browning the item A. Roast B. Braise C. Poach D. Saute
A
Braise
4
Q
The transfer of heat by the movement of steam, air or liquid A. Conduction B. Coagulation C. Convection D. Deregulation
A
Convection
5
Q
The firming and shrinking of proteins due to exposure to heat A. Conduction B. Convection C. Caramelization D. Coagulation
A
Coagulation
6
Q
To quickly in a small amount of fat over high heat A. Pan fry B. Deep fry C. Roast D. Saute
A
Saute
7
Q
To cook submerged in hot fat A. Pan Fry B. Deep fry C. Sear D. Saute
A
Deep Fry
8
Q
To cook by wrapping food in paper A. Ala carte B. Au jus C. Ala mode D. En Pappilote
A
En Pappilote
9
Q
The browning of sugars due to heat A. Camelization B. Convection C. Gelatinization D. Infrared
A
Caramelization
10
Q
To cook with radiant heat from above A. Grill B. Barbeque V. Broil D. Roast
A
Broil
11
Q
The leaves of certain plants used for seasoning food A. Spices B. Extracts C. Cellulose D. Herbs
A
Herbs
12
Q
The colored outer portion of citrus peel A. Zest B. Rind C. Pulp D. Membrane
A
Zest
13
Q
To cook uncovered in a skillet of saute pan without added fat A. Pan broil B. Parboil C. Pan fry D. Pancake
A
Pan broil
14
Q
To cook with dry heat created by the burning of hard wood or the hot coals A. Roast B. Smoke / Barbeque C. Broil D. Braise
A
Smoke / Barbeque
15
Q
To cook large cuts of meat of poultry by surrounding them with hot, dry air A. Bake B. Broil C. Roast D. Braise
A
Roast
16
Q
Two types of radiant energy used for cooking A. Molecular infusion and Microwave B. Solar Dutch Oven and Infrared C. Infrared and Direct Current D. Microwave and Infrared
A
Microwave and infrared
17
Q
To cook in water if liquid that is bubbling gently A. Poach B. Blanch C. Simmer D. Boil
A
Simmer
18
Q
The process by which starch granules absorb water and swell in size A. Caramelization B. Coagulation C. Gelatinization S. Convection
A
Gelatinization
19
Q
The transfer of heat directly from one item to another item touching it, of form one part of an item to another A.Convection B. Conduction C. Caramelization D. Gelatinization
A
Conduction
20
Q
Cooking methods in which heat is transferred to food by water, steam or other liquids A. Moist heat method B. Dry heat method C. Variable heat method D. Hot Fat Method
A
Moist heat method
21
Q
The temperature at which fat begins to smoke and break down rapidly A. Smoke point B. Flash Point C. Cooking Point D. Point of no return
A
Smoke Point
22
Q
To cook by direct contact with steam A. Boil B. Poach C. Simmer D. Steam
A
Steam
23
Q
To swirl a liquid in a cooking pan to dissolve food particles on the bottom A. Simmer B. De-glaze C. Jus Lie D. Sachet garni
A
De-glaze
24
Q
To enhance the natural flavor of food by adding small amounts of ingredients like salt A. Season B. Preserve C. Cure D. Zest
A
Season
25
```
To cook in a moderate amount of fat, uncovered, over moderate heat
A. Saute
B. Blanch
C. Pan-fry
D. Deep fry
```
Pan-fry
26
```
What important quality must a fat possess to be good for deep frying?
A. Viscosity
B. High smoke point
C. Clarity
D. Rich flavor
```
Pan-fry
27
```
What is the normal temperatures for deep frying? ( In Fahrenheit)
A. 300--330
B. 375--400
C. 250--335
D. 350--375
```
350--375
28
```
How long do deep fried foods hold after being cooked?
A. 15-20 min
B. 30-40 min
C. 3-5 min
D. 1 min
```
3-5 min
29
```
What is the best method for holding deep fried foods?
A. In a bain marie
B. Under heat lamps
C. In a 400 degree oven
D. In the fry basket
```
In a bain marie
30
Why should fry baskets never be overloaded?
A. It lowers the temperature of the fat
B. You cook more food than you need
C. French fries may stick together
D. Trick Question. Fry baskets should be overloaded Yes or No?
It lowers the temperature of fat
31
```
Which of the following characteristics indicate high quality in deep fried foods?
A. Crispy coating
B. No flavor transfer
C. Moist, steamy inside
D. Heavy fat absorption
E. Golden brown color
F. none of the bove
G. Four of the above
```
Four of the above
Crispy coating
No flavor transfer
Moist steamy inside
Golden brown color
32
How do you protect the fat in the deep fryer from Food particles?
Shake excess crumbs off before frying
33
How do you protect fat in the deep fryer from Detergent
Rinse the kettle thoroughly after cleaning
34
How do you protect fat in the deep fryer from Excess heat??
Turn the fryer down or off during slow times
35
How do you protect fat in the deep fryer from Salt?
Never salt foods over the fat
36
How do you protect fat in the deep fryer from water
Remove excess ice crystals and water from food
37
How do you protect fat in the deep fryer from Oxygen
Cover the fryer when not in use
38
True or False:
| Microwave ovens cook the food from the inside out?
False
39
True or False:
| Microwave ovens are never used in High end restaurants
False
40
True or False:
| Microwave ovens do not penetrate aluminum foil
True
41
True or False:
| Microwave ovens are primarily used for reheating single portions of cooked food
True
42
True or False:
| Accurate timing is extremely important when using a microwave oven
True
43
True or False:
| If you cook food in a microwave, it is not necessary to check the internal temp with a thermometer
False
44
A microwave with a rotating platform will heat more evenly than one with a stationary platform
True
