Part Two: Principles Of Food Preparation

48 Questions | By Desperatehospmgm | Updated: Mar 17, 2022 | Attempts: 262

Questions

Settings

Create your own Quiz

Part Two: Principles Of Food Preparation - Quiz

Part two of the quiz i began earlier. It got too big to put in one quiz.

Questions and Answers

1.

Flat fish have both eyes on top of their head and swim horizontally
- A.
  
  True
- B.
  
  False
2.

Compared to meat, fish has more connective tissue.
- A.
  
  True
- B.
  
  False
3.

Inspection and grading of fish is required by the USDA
- A.
  
  True
- B.
  
  False
4.

A freshness criteria when purchasing a fillet of fish is to look for no strong smell and gills are intact and bright.
- A.
  
  True
- B.
  
  False
5.

Pan frying and deep frying should be done with leaner fish
- A.
  
  True
- B.
  
  False
6.

Lobsters and clams should be cooked within three days after they have died.
- A.
  
  True
- B.
  
  False
7.

A demi vegetarian is a vegetarian that eats fish.
- A.
8.

Barding is used to add moistness and flavor when cooking meats
- A.
  
  True
- B.
  
  False
9.

Dry aging is when meats are stored in vacuum packaging for several weeks in temp and humidity control to tenderize the meat.
- A.
  
  True
- B.
  
  False
10.

Meat that is still in rigor mortis is called green meat.
- A.
  
  True
- B.
  
  False
11.

NAMP produces a book that specifies cuts of meat and assigns numbers that can be used when purchasing
- A.
  
  True
- B.
  
  False
12.

Rare pork, for safety standards, should be cooked to at least 130 degrees
- A.
  
  True
- B.
  
  False
13.

All meats are graded and inspected to make sure they are safe for human consumption.
- A.
  
  True
- B.
  
  False
14.

Silverskin on meat does not break down with slow moist cooking.
- A.
  
  True
- B.
  
  False
15.

Aging is a process through which over time enzymes and microorganisms break down connective tissue.
- A.
  
  True
- B.
  
  False
16.

Which leavener requires that an acid be part of the ingredients to be mixed into the batter?
- A.
  
  Baking soda
- B.
  
  Baking powder
17.

The mixing method that requires you to first beat the sugar and butter together is the
- A.
  
  Biscuit method
- B.
  
  Creaming method
- C.
  
  High ration method
18.

Cookies can be stored for up to ............ in a covered container
- A.
  
  4 weeks
- B.
  
  2 weeks
- C.
  
  1 week
19.

Which egg foam cake uses only egg whites no egg yolks?
- A.
  
  Angel food cake
- B.
  
  Genoise cake
- C.
  
  Sponge cake
20.

An ingredient that toughens cakes is
- A.
  
  Shortening
- B.
  
  Eggs
- C.
  
  Sugar
21.

An ingredient that acts as a tenderizer in cake batters is:
- A.
  
  Sugar
- B.
  
  Egg whites
- C.
  
  Flour
22.

The ways to determine doneness in cake are
- A.
  
  Appearance, touch, toothpick
- B.
  
  Appearance, touch, thermometer
- C.
  
  Appearance, toothpick, dark brown color
23.

Most cakes are baked between the temperature of
- A.
  
  300 to 400 degrees
- B.
  
  Three twenty five to three seventy five degrees
- C.
  
  Three fifty to four hundred degrees
24.

A type of cookie made from a firm dough is
- A.
  
  A drop cookie
- B.
  
  A wafer cookie
- C.
  
  A rolled cookie
25.

When using this leavener the product needs to be baked immediately after mixing
- A.
  
  Baking powder
- B.
  
  Baking soda