Part Two: Principles Of Food Preparation

48 Questions | Total Attempts: 169
SettingsSettingsSettings
Please wait...
Part Two: Principles Of Food Preparation

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

More Food Quizzes
Take The Quiz On Low Fat Foods! Take The Quiz On Low Fat Foods!
What Kind Of A Food Shopper Are You? What Kind Of A Food Shopper Are You?
What Does The Food You Eat Say About You? What Does The Food You Eat Say About You?
Featured Quizzes
Which Celebrity Do You Look Like Quiz! Which Celebrity Do You Look Like Quiz!
The Ultimate Logical Fallacies Quiz! The Ultimate Logical Fallacies Quiz!
Chadwick Boseman Films Tribute Quiz! Chadwick Boseman Films Tribute Quiz!
Related Topics
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

Back to Top Back to top