Part Two: Principles Of Food Preparation

48 Questions | Total Attempts: 169

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Part Two: Principles Of Food Preparation

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