Cap103 Cap103 Cap103

35 Kesyon | Total Attempts: 55

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Cap103 Cap103 Cap103

CAP103 CAP103 CAP103 CAP103 CAP103 CAP103CAP103CAP103CAP103CAP103CAP103CAP103CAP103CAP103CAP103 CAP103CAP103


Questions and Answers
  • 1. 
    Generally, executive dining rooms are operated by
    • A. 

      Businesses

    • B. 

      Corporations

    • C. 

      Executives

  • 2. 
    The "choke" of the artichoke is
    • A. 

      Edible, except in baby artichokes.

    • B. 

      Inedible, except in baby artichokes.

    • C. 

      Totally inedible

  • 3. 
    For the shelf life of vegetables
    • A. 

      Wash them as close to preparation time as possible

    • B. 

      Wash them a day before preparation time

    • C. 

      Do not wash them

    • D. 

      Wash them 2 hours before preparation time

  • 4. 
    The waffle or gaufrette cut is prepared using which tool?
    • A. 

      French Knife

    • B. 

      Paring Knife

    • C. 

      Hand-Held Blender

    • D. 

      Mandoline

  • 5. 
    The shape of the tourne cut is made by cutting a cylindrical vegetable, such as a carrot, crosswise into rounds.
    • A. 

      True

    • B. 

      False

  • 6. 
    The dimensions of the julienne cut are
    • A. 

      1/4 by 1/4 to 2 inches.

    • B. 

      1/8 by 1/8 to 1 inch.

    • C. 

      1/8 by 1/8 to 2 inches.

  • 7. 
    Bouquet garni
    • A. 

      Is considered to be an aromatic

    • B. 

      Is not considered to be an aromatic

  • 8. 
    The amount of bones required for a gallon of fish stock is less than that required for veal stock because the fish stock cooks for such a short time.
    • A. 

      True

    • B. 

      False

  • 9. 
    What French term is used for "rewetting"
    • A. 

      Roulade

    • B. 

      Ratatouille

    • C. 

      Remouillage

  • 10. 
    If stocks are cooked with a very gentle simmer,
    • A. 

      The end product will be very clear.

    • B. 

      The end product will be very cloudy.

  • 11. 
    Court bouillon is often used to
    • A. 

      Fry Fish

    • B. 

      Poach fish

    • C. 

      Bake Fish

  • 12. 
    This cut is often used to prepare vegetables for stir-fries and other Asian-style dishes.
    • A. 

      Triangular

    • B. 

      Diagonal

    • C. 

      Julienne

  • 13. 
    The string that runs along one seam of snap or snow peas
    • A. 

      Can be snapped and pulled away easily.

    • B. 

      Needs to cut properly with a knife.

    • C. 

      May snap of in cooking.

  • 14. 
    To peel chestnuts
    • A. 

      Bake chestnuts until hard.

    • B. 

      Boil or roast the chestnuts first until the skin pulls away.

    • C. 

      Boil chestnuts over 5 hours.

  • 15. 
    When preparing a large quantity of stock, the best equipment would be
    • A. 

      Steam-jacketed kettle

    • B. 

      Tilting kettle

    • C. 

      Conventional kettle

  • 16. 
    At breakfast service, when preparing large quantities of eggs, the best equipment would be
    • A. 

      Flattop

    • B. 

      Grill

    • C. 

      Muffin top

    • D. 

      Saute pan

  • 17. 
    A combi oven is powered by both gas and electricity, hence the name - combi.
    • A. 

      True

    • B. 

      False

  • 18. 
    In a pressure steamer, water is heated under pressure in a sealed compartment, allowing it to reach temperatures above 212 degrees F/100 degrees C.
    • A. 

      True

    • B. 

      False

  • 19. 
    Confectioners' sugar is usually mixed with a small amount of cornstarch to prevent clumping.
    • A. 

      True

    • B. 

      False

  • 20. 
    Products labeled "olive oil," "pure olive oil," or "100 percent pure olive oil" contain no virgin olive oil.
    • A. 

      True

    • B. 

      False

  • 21. 
    When choosing a fat or oil for salad dressing, you should select one that
    • A. 

      Is neutral in flavor

    • B. 

      Is strong in flavor

    • C. 

      Has an appropriate flavor

  • 22. 
    To thicken a liquid with a roux add
    • A. 

      Cool liquid to hot roux

    • B. 

      Hot liquid to hot roux

    • C. 

      Cool liquid to cool roux

  • 23. 
    The ratio of a basic roux is
    • A. 

      6 parts flour to 4 parts fat.

    • B. 

      4 parts flour to 4 parts fat.

    • C. 

      6 parts fat to 4 parts flour

  • 24. 
    Mirepoix can be comprised of two combinations of aromatic root vegetables.
    • A. 

      True

    • B. 

      False

  • 25. 
    Beurre blanc is similar to hollandaise because it is
    • A. 

      A method for finishing a sauce

    • B. 

      A warm emulsion sauce

    • C. 

      A sauce made by folding whipped cream into hollandaise