Test Your Knowledge On Some Random Facts With This Trivia!

30 Questions | Total Attempts: 485

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Test Your Knowledge On Some Random Facts With This Trivia!

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Questions and Answers
  • 1. 
    Always keep a smoking chamber tightly closed.
    • A. 

      True

    • B. 

      False

  • 2. 
    The primary reason for using sugar products in cures is flavor.
    • A. 

      True

    • B. 

      False

  • 3. 
    Osmosis occurs when there is an equal balance between the amount of salty fluid brine outside the meat cells and the amount of unsalty fluid inside the cells.
    • A. 

      True

    • B. 

      False

  • 4. 
    The confit method is called “potting” in English.
    • A. 

      True

    • B. 

      False

  • 5. 
    The process of rendering converts liquid fat into semi-solid fat.
    • A. 

      True

    • B. 

      False

  • 6. 
    When using TCMs, it is all right to estimate rather than use an accurate scale.
    • A. 

      True

    • B. 

      False

  • 7. 
    A dry cure is sometimes called a “brine.”
    • A. 

      True

    • B. 

      False

  • 8. 
    Irregularly shaped food items are not well suited to dry curing.
    • A. 

      True

    • B. 

      False

  • 9. 
    The sole purpose of the pellicle is to prevent wrapping materials from sticking to the meat during storage.
    • A. 

      True

    • B. 

      False

  • 10. 
    The type of wood burned to produce smoke significantly affects the flavor of the finished food product.
    • A. 

      True

    • B. 

      False

  • 11. 
    The emulsifier found in egg yolk is lecithin.
    • A. 

      True

    • B. 

      False

  • 12. 
    A basic mayonnaise having no particularly assertive flavors is known as an unfinished mayonnaise.
    • A. 

      True

    • B. 

      False

  • 13. 
    An emulsion is a uniform mixture of two normally unmixable substances.
    • A. 

      True

    • B. 

      False

  • 14. 
    Verjus is a tart, unfermented condiment made from unripe wine grapes.
    • A. 

      True

    • B. 

      False

  • 15. 
    A tossed salad is a combination of leafy greens mixed with vinaigrette dressing and having minimal garnishes.
    • A. 

      True

    • B. 

      False

  • 16. 
    A green salad mixed or topped with a variety of brightly colored vegetable garnishes is known as a simple salad.
    • A. 

      True

    • B. 

      False

  • 17. 
    Lettuce and other salad greens having brown or discolored areas are described as “rusted.”
    • A. 

      True

    • B. 

      False

  • 18. 
    Most salad greens should be stored between 32 and 42°F (0 and 6°C).
    • A. 

      True

    • B. 

      False

  • 19. 
    Salad plates may be stored on the line with other service plates.
    • A. 

      True

    • B. 

      False

  • 20. 
    Originating in Provence, France, mesclun is the name given to a mixture of baby lettuces, young arugula, and immature red chicory.
    • A. 

      True

    • B. 

      False

  • 21. 
    Most modern sandwiches are made with leavened bread.
    • A. 

      True

    • B. 

      False

  • 22. 
    Breads should be stored in the refrigerator.
    • A. 

      True

    • B. 

      False

  • 23. 
    The sole purpose of a sandwich spread is to add flavor.
    • A. 

      True

    • B. 

      False

  • 24. 
    As a sandwich spread, butter creates an efficient moisture barrier, helping to keep the filling and internal garnishes from making the bread soggy.
    • A. 

      True

    • B. 

      False

  • 25. 
    Standard sandwiches feature a 6-oz (180-g) portion of filling.
    • A. 

      True

    • B. 

      False

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