Crbm 3 - Cookery With International Cuisines: Finals Review
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Questions and Answers
- 1.
What are examples of the Core Competency: PREPARING STOCKS, SAUCES, SOUPS
- A.
Cream of Asparagus Soup
- B.
Caesar Salad Dressing
- C.
Chocolate Crepe
- D.
Sauteed Mixed Vegetables
- E.
Beef Consomme
- F.
Roasted Pumpkin Soup
- G.
Creamed Spinach
- H.
Pan-fried Lapu-lapu in Lemon Butter Sauce
- I.
Potato Croquettes
- J.
Chicken Noodle Soup
Correct Answer(s)
A. Cream of Asparagus Soup
E. Beef Consomme
F. Roasted Pumpkin Soup
J. Chicken Noodle SoupExplanation
The examples provided, Cream of Asparagus Soup, Beef Consomme, Chicken Noodle Soup, and Roasted Pumpkin Soup, are all dishes that require the preparation of stocks, sauces, and soups. These dishes involve the use of various ingredients, such as vegetables, meats, and spices, that are cooked together to create flavorful and hearty soups. The process of preparing these dishes involves techniques such as simmering, blending, and seasoning, which are essential skills in the culinary art of preparing stocks, sauces, and soups.Rate this question:
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- 2.
What are examples of the Core Competency: PREPARING APPETIZER AND HORS D'OEUVRES
- A.
Open Faced Grilled Ham and Cheese Sandwich
- B.
Roasted Carrots
- C.
Bacon Wrapped Shrimp
- D.
Strawberry Mousse
- E.
Potato Leek and Bacon Soup
- F.
Mini Meatballs with Chimichurri Sauce
- G.
Basil Tomato Bruschetta
- H.
Roast Beef with Au Jus
- I.
Sauteed Green Beans & Carrots
- J.
Cucumber Canapes
Correct Answer(s)
C. Bacon Wrapped Shrimp
F. Mini Meatballs with Chimichurri Sauce
G. Basil Tomato Bruschetta
J. Cucumber CanapesExplanation
The examples listed (Bacon Wrapped Shrimp, Mini Meatballs with Chimichurri Sauce, Basil Tomato Bruschetta, Cucumber Canapes) are all appetizers or hors d'oeuvres, which are small, bite-sized dishes typically served before a main course. These examples demonstrate the core competency of preparing appetizers and hors d'oeuvres, as they are all different types of these types of dishes.Rate this question:
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- 3.
What are examples of the Core Competency: PREPARING EGG, VEGETABLES AND FARINACEOUS DISHES
- A.
Cream of Asparagus Soup
- B.
Creamed Spinach
- C.
Potato Croquettes
- D.
Paella Negra
- E.
Pan-fried Lapu-lapu in Lemon Butter Sauce
- F.
Bacon Wrapped Shrimp
- G.
Roasted Carrots
- H.
Grilled Zucchini with Pesto
- I.
Braised Beef Brisket
- J.
Vegetable Tempura
Correct Answer(s)
B. Creamed Spinach
D. Paella Negra
G. Roasted Carrots
H. Grilled Zucchini with Pesto
J. Vegetable TempuraExplanation
The examples provided in the answer are dishes that involve the preparation of vegetables and farinaceous (starchy) ingredients. Creamed Spinach, Roasted Carrots, Grilled Zucchini with Pesto, and Vegetable Tempura all require the preparation of vegetables. Paella Negra includes the preparation of both vegetables and farinaceous ingredients such as rice. These examples demonstrate the core competency of preparing egg, vegetables, and farinaceous dishes.Rate this question:
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- 4.
What are examples of the Core Competency: PREPARING SALADS AND SALAD DRESSINGS
- A.
Watercress-Fruit Salad with Raspberry Vinaigrette
- B.
Open Faced Grilled Ham and Cheese Sandwich
- C.
Roast Beef with Au Jus
- D.
Sauteed Green Beans & Carrots
- E.
Chicken-Mango Salad with Sesame Dressing
- F.
Pan-fried Lapu-lapu in Lemon Butter Sauce
- G.
Wedge Salad with Thousand Island Dressing
- H.
Spinach Salad with Red Wine Vinaigrette
- I.
Deviled Egg
- J.
Banana Nutella Crepe
Correct Answer(s)
A. Watercress-Fruit Salad with Raspberry Vinaigrette
E. Chicken-Mango Salad with Sesame Dressing
G. Wedge Salad with Thousand Island Dressing
H. Spinach Salad with Red Wine Vinaigrette -
- 5.
What are examples of the Core Competency: PREPARING MEAT, POULTRY, GAME, SEAFOOD DISHES
- A.
Roast Chicken with Mushroom Gravy
- B.
Cream of Asparagus Soup
- C.
Mini Meatballs with Chimichurri Sauce
- D.
Pan-fried Lapu-lapu in Lemon Butter Sauce
- E.
Grilled Zucchini with Pesto
- F.
Vegetable Tempura
- G.
Paella Negra
- H.
Braised Beef Brisket
- I.
Basil Tomato Bruschetta
- J.
Roasted Peking Duck
Correct Answer(s)
A. Roast Chicken with Mushroom Gravy
D. Pan-fried Lapu-lapu in Lemon Butter Sauce
H. Braised Beef Brisket
J. Roasted Peking DuckExplanation
The examples provided in the answer all involve preparing meat, poultry, game, or seafood dishes. These dishes require specific knowledge and skills in handling and cooking these ingredients. The ability to properly cook and season these dishes showcases a core competency in preparing meat, poultry, game, and seafood.Rate this question:
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- 6.
What are examples of the Core Competency: PREPARING SANDWICHES
- A.
Quarter Pounder Beef Burger
- B.
Potato Leek and Bacon Soup
- C.
Roast Beef with Au Jus
- D.
Pulled Pork Sandwich
- E.
Basil Tomato Bruschetta
- F.
Clubhouse Sandwich
- G.
Grilled Chicken Wrap
- H.
Grilled Zucchini with Pesto
- I.
Beef Consomme
Correct Answer(s)
A. Quarter Pounder Beef Burger
D. Pulled Pork Sandwich
F. Clubhouse Sandwich
G. Grilled Chicken WrapExplanation
The examples provided, including the Pulled Pork Sandwich, Quarter Pounder Beef Burger, Clubhouse Sandwich, and Grilled Chicken Wrap, all involve the preparation of sandwiches. This demonstrates the core competency of preparing sandwiches, as these examples showcase different types of sandwiches made with various ingredients and flavors.Rate this question:
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- 7.
What are examples of the Core Competency: PREPARING DESSERTS
- A.
Vanilla Pudding
- B.
Avocado Ice Cream
- C.
Potato Croquettes
- D.
Deviled Egg
- E.
Black Forest Cake
- F.
Potato Leek and Bacon Soup
- G.
Cucumber Canapes
- H.
Open Faced Grilled Ham and Cheese Sandwich
- I.
Mango Crepe
Correct Answer(s)
A. Vanilla Pudding
B. Avocado Ice Cream
E. Black Forest Cake
I. Mango CrepeExplanation
The examples of core competency in preparing desserts include Vanilla Pudding, Avocado Ice Cream, Black Forest Cake, and Mango Crepe. These desserts require specific skills and knowledge in terms of ingredient selection, flavor combinations, and cooking techniques. Mastering the preparation of these desserts showcases a chef's expertise in the art of dessert making.Rate this question:
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- 8.
A product that when added to an emulsion prevents separation, thus keeping the oil in permanent suspension is known as _____________________.
Correct Answer(s)
emulsifierExplanation
An emulsifier is a substance that is added to an emulsion to prevent separation of the components, specifically keeping the oil in permanent suspension. It acts by reducing the surface tension between the oil and water phases, allowing them to mix together more easily and form a stable emulsion. This prevents the oil from separating and settling at the top, ensuring a homogeneous and consistent product.Rate this question:
- 9.
A type of hors d'oeuvre consisting of a small bread or biscuit base covered with a flavored topping is known as ______________________
Correct Answer(s)
canapeExplanation
A canape is a type of hors d'oeuvre that typically consists of a small bread or biscuit base topped with a flavored topping. It is commonly served at parties or gatherings as a bite-sized appetizer. Canapes are known for their versatility, as they can be topped with various ingredients such as cheese, spreads, meats, or vegetables, allowing for a range of flavors and combinations.Rate this question:
- 10.
A fairly thick salad dressing from a mixture of olive oil, wine vinegar, and salt and pepper and flavored accordingly is known as ___________________.
Correct Answer(s)
vinaigretteExplanation
A salad dressing made from a combination of olive oil, wine vinegar, salt, pepper, and additional flavorings is commonly referred to as vinaigrette.Rate this question:
- 11.
Pasta must be cooked ___________ or firm to bite.
Correct Answer(s)
al denteExplanation
"Al dente" is an Italian term used to describe pasta that is cooked to be firm to the bite. It means that the pasta is cooked just enough so that it is still slightly firm in the center when bitten into. This texture is preferred by many because it provides a pleasant chewiness and prevents the pasta from becoming mushy. Therefore, the correct answer to the question is "al dente".Rate this question:
- 12.
The cutting technique known as ______________________ refers to slicing flat leafy vegetables and herbs into thin strips and ribbons.
Correct Answer(s)
chiffonadeExplanation
Chiffonade is a cutting technique used for slicing flat leafy vegetables and herbs into thin strips and ribbons. This technique involves stacking the leaves, rolling them tightly, and then cutting them into thin slices. The resulting chiffonade is often used as a garnish or added to salads and dishes for added texture and flavor.Rate this question:
- 13.
Which of the following should NOT be done when storing meat?
- A.
Wrapping the meat air-tight to keep it fresh
- B.
Opening vacuum packs before storing
- C.
Using reusable containers in storing meat
- D.
Using old stocks before the newer ones
Correct Answer
B. Opening vacuum packs before storingExplanation
Opening vacuum packs before storing should not be done when storing meat because vacuum-sealed packaging helps to preserve the freshness and quality of the meat by removing all the air. Opening the vacuum packs before storing can expose the meat to air and increase the risk of bacterial growth and spoilage.Rate this question:
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- 14.
This kitchen equipment has a cooking surface that consists of an open rack or grate with a heat source underneath. Depending on the types, the heat source can be an open flame (either gas or charcoal) or electric.
- A.
Oven
- B.
Deep-fryer
- C.
Grill
- D.
Rangetop
Correct Answer
C. GrillExplanation
A grill is a kitchen equipment that has a cooking surface consisting of an open rack or grate with a heat source underneath. The heat source can be an open flame (gas or charcoal) or electric. This allows for direct heat cooking, perfect for grilling meat, fish, vegetables, and other foods. Unlike an oven, which cooks food by surrounding it with hot air, a grill uses direct heat from below to cook the food. A deep-fryer is used for frying food in hot oil, while a rangetop is a cooking surface with burners for cooking on pots and pans.Rate this question:
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- 15.
Which of the following is a common appetizer ingredient?
- A.
Pasta
- B.
Leafy Greens
- C.
Biscuit
- D.
Rice
Correct Answer
C. BiscuitExplanation
Biscuit is a common appetizer ingredient because it is versatile and can be used in a variety of dishes. Biscuits can be served as a standalone appetizer, or they can be used as a base for other ingredients such as cheese, meats, or spreads. They can also be made into bite-sized biscuits, perfect for serving as finger food at parties or gatherings. Biscuits are a popular choice for appetizers due to their delicious taste and ability to complement a wide range of flavors.Rate this question:
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- 16.
The following are good hygienic practices EXCEPT:
- A.
Make sure that your nails are short, clean, and free from nail polish.
- B.
Wash hands before preparing food
- C.
Never go to work if you are sick, especially if with symptoms of diarrhea, vomiting, fever, or discharge.
- D.
It is okay to wear jewelry when handling food as long as you wash your hands.
Correct Answer
D. It is okay to wear jewelry when handling food as long as you wash your hands.Explanation
Wearing jewelry while handling food can pose a risk of contamination. Jewelry can harbor bacteria or other pathogens, and it can also come into contact with the food, leading to potential contamination. Therefore, it is not considered a good hygienic practice to wear jewelry when handling food, even if you wash your hands afterwards.Rate this question:
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- 17.
This is NOT an example of thick soup
- A.
Potato Leek and Bacon Soup
- B.
Chicken Noodle Soup
- C.
Cream of Tomato Soup
- D.
Pumpkin Puree Soup
Correct Answer
B. Chicken Noodle SoupExplanation
The given answer, Chicken Noodle Soup, is not an example of thick soup because it typically has a clear broth base rather than a thick and creamy consistency. Thick soups are usually made with ingredients like cream, pureed vegetables, or starches to create a thicker texture. Chicken Noodle Soup, on the other hand, has a lighter and more liquid broth, making it distinct from thick soups like Potato Leek and Bacon Soup, Cream of Tomato Soup, and Pumpkin Puree Soup.Rate this question:
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- 18.
Which of the following are NOT Personal Protective Equipment (PPEs) used in the kitchen
- A.
Apron
- B.
Oven Mitts
- C.
Chef's Uniform
- D.
Mop
Correct Answer
D. MopExplanation
A mop is not considered a Personal Protective Equipment (PPE) used in the kitchen. PPEs are typically items worn or used to protect individuals from potential hazards or injuries. In the kitchen, PPEs such as aprons, oven mitts, and chef's uniforms are commonly used to protect against burns, spills, and other kitchen-related risks. However, a mop is not worn or used for personal protection but rather for cleaning purposes, making it not classified as a PPE in the kitchen.Rate this question:
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- 19.
We need to wash and dry vegetables BEFORE storing them
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Washing and drying vegetables before storing them is necessary to remove any dirt, bacteria, or pesticides that may be present on the surface. This helps to ensure that the vegetables are clean and safe to consume. Additionally, drying the vegetables before storage helps to prevent moisture buildup, which can lead to spoilage. Therefore, it is important to wash and dry vegetables before storing them.Rate this question:
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- 20.
Balsamic Vinaigrette is commonly used as an acidic agent in making vinaigrette.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Balsamic Vinaigrette is commonly used as an acidic agent in making vinaigrette because it provides a tangy and slightly sweet flavor to the dressing. The acidity of balsamic vinegar helps to balance the oil and other ingredients in the vinaigrette, creating a well-rounded and flavorful dressing. Additionally, balsamic vinaigrette adds depth and complexity to salads and other dishes, making it a popular choice for dressing recipes.Rate this question:
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- 21.
For proper handling of Salad Greens, we must store it directly in the chiller after washing. It is not needed to dry the greens.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
It is important to dry salad greens after washing them before storing them in the chiller. Moisture on the leaves can promote bacterial growth and cause the greens to wilt faster. Therefore, it is necessary to dry the greens thoroughly to ensure their freshness and quality.Rate this question:
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- 22.
For garnishing soups, toppings such as herbs, cheese, croutons can be added ahead of time before serving.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Toppings such as herbs, cheese, and croutons can be added ahead of time before serving to garnish soups. This means that these toppings can be prepared and placed on the soup before it is served, saving time and allowing for a more efficient serving process. Therefore, the statement is true.Rate this question:
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- 23.
Potatoes, Rice and Pasta are examples of Farinaceous Dishes.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Potatoes, rice, and pasta are all examples of farinaceous dishes because they are made primarily from flour or starch. These foods are commonly used as staples in many cuisines around the world and are often served as a side dish or used as a base for other dishes. Farinaceous dishes are known for their high carbohydrate content and are a good source of energy. Therefore, the statement "Potatoes, Rice, and Pasta are examples of Farinaceous Dishes" is true.Rate this question:
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Mar 19, 2023Quiz Edited by
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Mar 17, 2020Quiz Created by
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