Would You Pass The Principles Of Food Preparation Final?

Reviewed by Editorial Team
The ProProfs editorial team is comprised of experienced subject matter experts. They've collectively created over 10,000 quizzes and lessons, serving over 100 million users. Our team includes in-house content moderators and subject matter experts, as well as a global network of rigorously trained contributors. All adhere to our comprehensive editorial guidelines, ensuring the delivery of high-quality content.
Learn about Our Editorial Process
| By Desperatehospmgm
D
Desperatehospmgm
Community Contributor
Quizzes Created: 3 | Total Attempts: 1,324
| Attempts: 876 | Questions: 85
Please wait...
Question 1 / 85
0 %
0/100
Score 0/100
1. ............ is a dry heat method

Explanation

Grilling is a dry heat method of cooking where food is cooked directly over an open flame or heat source. It involves the application of high heat to the surface of the food, resulting in a charred and smoky flavor. Unlike poaching or stewing, which involve cooking food in liquid, grilling does not involve any added moisture. Therefore, the correct answer is "grill."

Submit
Please wait...
About This Quiz
Would You Pass The Principles Of Food Preparation Final? - Quiz

Samples from the hospitality exam at ECU. Hope I pass!

Personalize your quiz and earn a certificate with your name on it!
2. Food contamination can occur during:

Explanation

Food contamination can occur during various stages of the food handling process. During food preparation, there is a risk of cross-contamination if proper hygiene practices are not followed, such as using the same cutting board or knife for different types of food. Cooking can also lead to contamination if the food is not cooked at the right temperature or for the appropriate duration, allowing harmful bacteria to survive. Lastly, serving food can introduce contamination if utensils or serving plates are not properly cleaned and sanitized. Therefore, all of the mentioned stages - food preparation, cooking, and serving - can contribute to food contamination.

Submit
3. A vegetarian that eats eggs is called

Explanation

An ovo vegetarian is a vegetarian who consumes eggs but avoids other animal products. This term specifically refers to individuals who include eggs in their diet while excluding meat, fish, poultry, and dairy products. The prefix "ovo" comes from the Latin word for egg, which indicates the inclusion of eggs in their dietary choices. This distinguishes ovo vegetarians from lacto vegetarians, who consume dairy products but not eggs, and vegans, who avoid all animal-derived foods.

Submit
4. What is the process that all Grade A milk must go through to destroy pathogenic bacteria?

Explanation

Pasteurization is the process that all Grade A milk must go through to destroy pathogenic bacteria. This process involves heating the milk to a specific temperature for a certain amount of time to kill harmful bacteria and pathogens, while still maintaining its nutritional value. Pasteurization helps to ensure that the milk is safe for consumption and reduces the risk of foodborne illnesses. Homogenization is a separate process that helps to evenly distribute the fat particles in milk, while certification refers to the process of verifying that a product meets certain standards or requirements.

Submit
5. Fresh fish should be stored between

Explanation

Fresh fish should be stored between 30 to 34 degrees because this temperature range helps to slow down the growth of bacteria and preserve the quality and freshness of the fish. Temperatures below 41 degrees are also acceptable as they ensure that the fish remains below the danger zone where bacteria can multiply rapidly. However, temperatures above 41 degrees can lead to spoilage and potential foodborne illnesses. Therefore, maintaining a temperature range of 30 to 34 degrees is ideal for storing fresh fish.

Submit
6. What type of hazard is a pebble in a bowl of lentil soup?

Explanation

A pebble in a bowl of lentil soup is considered a physical hazard. Physical hazards refer to foreign objects or substances that can cause harm or injury when consumed or come into contact with the body. In this case, the pebble poses a risk of choking or dental damage if accidentally bitten into while consuming the soup.

Submit
7. A side of fish removed intact, boneless, or semi boneless with or without skin is a

Explanation

A fillet refers to a side of fish that has been removed intact, boneless, or semi boneless, and may or may not have the skin. In culinary terms, a fillet is a specific cut of fish that is often used in cooking. It is different from a steak, which typically refers to a slice of fish that includes the bone. Pan dressing is a technique used to clean and prepare fish for cooking, but it does not specifically refer to a cut of fish. Therefore, the correct answer is fillet.

Submit
8. Cutting food into uniform shapes and sizes is important because it

Explanation

Cutting food into uniform shapes and sizes is important because it ensures even cooking. When food is cut into uniform pieces, it cooks at the same rate, preventing some pieces from being undercooked while others are overcooked. This leads to a more consistent and evenly cooked dish. Additionally, cutting food into uniform shapes and sizes enhances the appearance of the product. When the pieces are uniform, they present a more visually appealing dish, which can make the food more appetizing and enjoyable to eat.

Submit
9. Which of the following is the correct sequence of stages in the breading procedure?

Explanation

The correct sequence of stages in the breading procedure is flour, egg wash, bread crumbs. This is because flour is used as the first coating to help the egg wash adhere to the food item. The egg wash acts as a binding agent, allowing the bread crumbs to stick to the food item. Finally, the bread crumbs provide a crispy and flavorful outer coating when the food item is cooked.

Submit
10. Frozen poultry can be kept at 0 degrees or below for up to

Explanation

Frozen poultry can be kept at 0 degrees or below for up to six months. Freezing poultry at or below 0 degrees Celsius helps to preserve its quality and prevent the growth of harmful bacteria. After six months, the poultry may start to lose its texture and flavor, although it will still be safe to consume. Therefore, it is recommended to consume frozen poultry within six months for the best quality.

Submit
11. Eggs are sometimes known to harbor ................, a pathogenic bacteria.

Explanation

Eggs are sometimes known to harbor salmonella, a pathogenic bacteria. Salmonella is commonly associated with raw or undercooked eggs and can cause food poisoning in humans. It is important to handle and cook eggs properly to reduce the risk of salmonella contamination and ensure food safety.

Submit
12. Cross contamination can be reduced by:

Explanation

Personal cleanliness and hygiene can help reduce cross contamination because it involves practices such as washing hands properly and regularly, wearing clean and appropriate clothing, and maintaining good personal hygiene. These practices help prevent the transfer of harmful bacteria and other microorganisms from the hands and body to the food, reducing the risk of contamination. By following proper personal cleanliness and hygiene measures, individuals can significantly minimize the chances of cross contamination in food preparation and handling.

Submit
13. Which of the following words or phrases is closest to the meaning of mise en place?

Explanation

Mise en place refers to the pre preparation of ingredients and setting up of tools and equipment before starting to cook. It involves organizing and arranging everything in order to have a smooth and efficient cooking process. Therefore, "Pre preparation" is the closest word or phrase that captures the meaning of mise en place.

Submit
14. Frozen poultry can be kept at 0 degrees or below for up to

Explanation

pg 470

Submit
15. What is an example of a cultured dairy product?

Explanation

An example of a cultured dairy product is yogurt.

Submit
16. The maillard effect refers to the carmelization when meat is browned.

Explanation

The Maillard effect is a chemical reaction that occurs when proteins and sugars in food are heated, resulting in the browning and development of flavors. When meat is cooked, the Maillard effect causes it to brown and develop a rich caramelized flavor. Therefore, the statement that the Maillard effect refers to the caramelization when meat is browned is true.

Submit
17. Exposure to air, light, and heat can cause an oil to go weak.

Explanation

Exposure to air, light, and heat can cause an oil to go weak because these factors can lead to oxidation and degradation of the oil's chemical composition. Oxygen in the air can react with the oil, causing it to become rancid and lose its effectiveness. Light can also accelerate the oxidation process, while heat can further break down the oil's molecules and decrease its viscosity. Therefore, it is true that exposure to air, light, and heat can weaken an oil.

Submit
18. The .................... contains all of the fat and most of the minerals and vitamins

Explanation

The yolk contains all of the fat and most of the minerals and vitamins.

Submit
19. The fats in which meat products are healthier fats

Explanation

The fats in meat products that are considered healthier are typically unsaturated fats, specifically monounsaturated and polyunsaturated fats. These fats can help lower cholesterol levels, reduce the risk of heart disease, and provide essential fatty acids that the body needs. Examples of healthier fats found in meat products include omega-3 fatty acids, which are commonly found in fatty fish like salmon, and oleic acid, which is found in higher amounts in lean cuts of beef and poultry. It is important to note that while these fats are healthier than saturated fats, moderation is still key in consuming meat products for a balanced diet.

Submit
20. Which bacteria is naturally founding the intestines of cows?

Explanation

E. coli is naturally found in the intestines of cows. It is a type of bacteria that is commonly found in the gastrointestinal tract of many animals, including cows. E. coli plays a role in digestion and is generally harmless. However, certain strains of E. coli can cause illness in humans if consumed through contaminated food or water.

Submit
21. Cheese is ......... milk protein from cows

Explanation

Coagulated is the correct answer because cheese is made by coagulating milk protein from cows. Coagulation is the process of separating the solid curds from the liquid whey in milk, resulting in the formation of cheese. Pasteurized refers to the process of heating milk to kill bacteria, while UHT stands for Ultra-High Temperature treatment, a method used to sterilize milk. However, neither of these options accurately describe the transformation of milk protein into cheese.

Submit
22. Which of the following is a combination cooking method?

Explanation

Braising is a combination cooking method because it involves both dry heat and moist heat. It starts by searing the food in a hot pan to develop a crust, which is the dry heat component. Then, the food is cooked slowly in a liquid, such as broth or wine, which is the moist heat component. This combination of dry and moist heat helps to tenderize tough cuts of meat and infuse them with flavor. Roasting, deep frying, and blanching are all single cooking methods that use either dry heat or moist heat.

Submit
23. Which is not a sign of fresh fish?

Explanation

Brown gills are not a sign of fresh fish because fresh fish should have bright red or pink gills. Brown gills indicate that the fish is not fresh and may be starting to spoil. The gills of a fresh fish should be moist, shiny, and free from any discoloration. Therefore, brown gills are a clear indication that the fish is not fresh.

Submit
24. In order to survive and multiply, bacteria need:

Explanation

Bacteria require food as a source of nutrients to survive and multiply. They also need moisture to carry out their metabolic processes. The proper pH level is necessary for maintaining the optimal environment for bacterial growth. Additionally, bacteria require the right temperature for their metabolic activities to occur efficiently. Finally, time is needed for bacteria to undergo the necessary processes for survival and reproduction.

Submit
25. A vegetarian that eats dairy is called

Explanation

A vegetarian that eats dairy is called a lacto vegetarian because "lacto" refers to milk or dairy products. This individual excludes meat, fish, and poultry from their diet but includes dairy products like milk, cheese, and yogurt.

Submit
26. What is the collection of celery, carrots, herbs, and spices tied in a bundle?

Explanation

A bouquet garni is a collection of celery, carrots, herbs, and spices tied in a bundle. It is often used to flavor soups, stews, and sauces, as the bundle can easily be removed before serving. The herbs and spices in the bouquet garni infuse the dish with their flavors, enhancing the overall taste.

Submit
27. The temperature that indicates doneness in poultry is

Explanation

pg 470

Submit
28. An A W higher than .84 is considered potentially hazardous

Explanation

An A W value higher than .84 is considered potentially hazardous because it indicates a high water activity level. Water activity is a measure of the amount of moisture available for microbial growth, and a higher value means there is more moisture present. This can create favorable conditions for the growth of bacteria, yeast, and mold, which can lead to spoilage or foodborne illnesses. Therefore, a higher A W value is considered potentially hazardous.

Submit
29. Coagulation is what happens when proteins are heated.

Explanation

Coagulation refers to the process in which proteins denature and form a solid or gel-like substance when exposed to heat. This occurs because the heat disrupts the weak bonds that hold the protein structure together, causing the proteins to unfold and aggregate. This process is commonly observed in cooking, such as when egg whites turn from liquid to solid when heated.

Submit
30. The maximum amount of time to have food exposed to time and temperature abuse is four hours.

Explanation

Food safety guidelines recommend that perishable foods should not be exposed to the temperature danger zone (41°F - 135°F) for more than four hours. This is because bacteria can multiply rapidly in this temperature range, increasing the risk of foodborne illnesses. Therefore, it is important to ensure that food is stored properly and not left out at room temperature for extended periods of time.

Submit
31. IQF refers to:

Explanation

IQF refers to "Individually Quick Frozen". This term is used in the food industry to describe a freezing process where each individual piece of food is frozen separately, rather than being frozen together in a large batch. This method allows for faster freezing, which helps to preserve the quality, texture, and flavor of the food. It also makes it easier to portion and use only the desired amount of frozen food at a time.

Submit
32. An onion that has a clove and bay leaf attached to it used for flavoring is

Explanation

An onion that has a clove and bay leaf attached to it for flavoring is known as "Onion pique". This technique is commonly used in cooking to infuse the flavors of the clove and bay leaf into the dish. The combination of these ingredients adds a unique and aromatic taste to the food.

Submit
33. Bacteria grow fastest in the log stage.

Explanation

Bacteria grow fastest in the log stage because this stage is characterized by rapid cell division and exponential growth. During the log stage, the bacteria have abundant nutrients and favorable environmental conditions, allowing them to multiply rapidly. As the log stage progresses, the number of bacteria doubles at a constant rate, resulting in a logarithmic growth curve. Once the resources become limited or waste products accumulate, the bacteria enter a stationary phase, where growth rate slows down. Therefore, it is true that bacteria grow fastest in the log stage.

Submit
34. Sanitized is free of visible soil.

Explanation

Sanitized means harmful substances are reduced to safe levels.

Submit
35. Butter contains at least ....... percent fat.

Explanation

Butter contains at least 80 percent fat because it is primarily made from the fat of milk or cream. The remaining percentage is typically water and milk solids. This high fat content gives butter its rich and creamy texture, as well as its characteristic flavor.

Submit
36. Coffee should be stored in

Explanation

Coffee should be stored in an airtight container on the counter or in the freezer to preserve its flavor. Storing it in the fridge can actually lead to moisture buildup, which can negatively affect the taste of the coffee. Additionally, storing it in a bowl without proper sealing will expose it to air, causing the oils in the coffee to go rancid. Therefore, the best way to maintain the freshness and flavor of coffee is by storing it in an airtight container.

Submit
37. Gelatinization is the cooking of

Explanation

Gelatinization refers to the process of cooking starches. When starches are heated in the presence of liquid, they absorb the liquid and swell, resulting in the thickening of the mixture. This process is commonly observed when cooking rice, pasta, or making sauces and gravies. Gelatinization is not applicable to sugars or proteins, as they have different chemical properties and behaviors when heated.

Submit
38. You can detect if food is contaminated because it has an off odor.

Explanation

A food doesn't have to have an off odor to be contaminated.

Submit
39. The protein found in connective tissue of meat that converts to gelatin when cooked is

Explanation

Collagen is the correct answer because it is a protein that is found in connective tissue of meat. When meat is cooked, collagen breaks down and converts into gelatin, which gives meat a tender and gel-like texture. Elastin is another protein found in connective tissue, but it does not convert to gelatin when cooked. Marbling refers to the intramuscular fat found in meat and is not related to the conversion of protein to gelatin.

Submit
40. Which of the following is not a good indication of doneness for poultry

Explanation

Pg. 470

Submit
41. Steam is created when water heats up to

Explanation

pg. 212

Submit
42. Clarified butter has a higher smoke point than whole butter.

Explanation

Clarified butter is a form of butter where the milk solids and water have been removed, leaving only the pure butterfat. This process raises the smoke point of the butter, which is the temperature at which it starts to burn and produce smoke. Whole butter, on the other hand, contains milk solids and water, causing it to have a lower smoke point. Therefore, it is true that clarified butter has a higher smoke point than whole butter.

Submit
43. Shirred eggs are made using the dry heat method of

Explanation

Shirred eggs are made using the dry heat method of baking. This involves cracking eggs into individual ramekins or a baking dish, and then baking them in the oven until the whites are set and the yolks are still slightly runny. Baking allows for even cooking and gentle heat, resulting in a creamy and custard-like texture. Sauteeing and pan frying involve cooking eggs in a skillet with oil or butter, which would result in a different texture and flavor. Therefore, baking is the correct method for making shirred eggs.

Submit
44. Bacteria that cause foodborne illness grow well between

Explanation

The correct answer is Forty one and one thirty five degrees. This temperature range is known as the "Danger Zone" for bacterial growth. Bacteria multiply rapidly in this range, increasing the risk of foodborne illness. Temperatures below 41 degrees Fahrenheit slow down bacterial growth, while temperatures above 135 degrees Fahrenheit kill most bacteria. It is important to keep perishable foods out of the Danger Zone to prevent the growth of harmful bacteria.

Submit
45. When pan frying, the oil should

Explanation

pg 204

Submit
46. ............. eggs are better for hard boiling because they peel easier.

Explanation

Older eggs are better for hard boiling because as eggs age, the air pocket inside the shell grows larger, which helps to separate the shell from the egg white. This makes older eggs easier to peel compared to fresher eggs.

Submit
47. The best beans for producing a flavorful cup of coffee are

Explanation

Arabica beans are considered the best for producing a flavorful cup of coffee. They are known for their superior taste and aroma. Arabica beans have a more complex and nuanced flavor profile compared to other varieties. They have a lower caffeine content and a smoother, less bitter taste. These beans are grown at higher altitudes, which contributes to their unique characteristics. Arabica beans are highly sought after and are often used in specialty coffee blends for their exceptional quality.

Submit
48. A paste is a mixture of herbs, seasoning, oil, and vinegar that meat soaks in to tenderize and flavor.

Explanation

That is a marinade, not a paste.

Submit
49. Parboiling has a shorter cooking time than blanching.

Explanation

Blanching is done quickly, usually only a few seconds, and parboiling lasts longer, usually several minutes.

Submit
50. 2 percent milk is also referred to as

Explanation

2 percent milk is referred to as reduced fat because it contains only 2 percent milk fat content. It is a type of milk that has had some of the fat content removed, making it lower in fat compared to whole milk. This reduction in fat content makes it a healthier option for individuals who are looking to reduce their fat intake while still enjoying the nutritional benefits of milk.

Submit
51. Deep frying is a moist heat method.

Explanation

Deep frying involves no water.

Submit
52. Poaching helps prevent further cooking and sets colors for vegetables.

Explanation

Poaching is a cooking technique where food is gently simmered in a liquid. When it comes to vegetables, poaching helps to preserve their natural colors and prevent them from overcooking. The gentle heat of the liquid helps to set the colors of the vegetables, resulting in vibrant and visually appealing dishes. Therefore, the statement that poaching helps prevent further cooking and sets colors for vegetables is true.

Submit
53. An egg custard baked in a crust is referred to as a

Explanation

A quiche is a dish made with a custard filling that is baked in a crust. It typically includes ingredients such as eggs, cream, cheese, and various fillings such as vegetables, meat, or seafood. The custard filling sets during baking, creating a creamy and savory dish. While creme brulee is also a custard-based dessert, it is not baked in a crust and is typically served in individual ramekins with a caramelized sugar topping. A hard-cooked egg, on the other hand, refers to an egg that has been boiled until the yolk and white are fully set.

Submit
54. HACCP is a system for:

Explanation

HACCP (Hazard Analysis Critical Control Point) is a systematic approach used to identify and control potential hazards in food production and processing. It focuses on maintaining food safety by identifying critical control points where hazards can occur and implementing measures to prevent or eliminate them. This system ensures that food is handled, prepared, and stored in a way that minimizes the risk of contamination or foodborne illnesses, thus maintaining the safety of the food throughout the production process.

Submit
55. The temperature of the water when washing your hands should be at least 100 degrees or higher

Explanation

The statement suggests that the temperature of the water when washing hands should be at least 100 degrees or higher. This is because hot water helps to kill germs and bacteria more effectively compared to cold water. Additionally, hot water can also help to remove oils and dirt from the skin more efficiently. Therefore, it is recommended to use water at a temperature of 100 degrees or higher for handwashing to ensure proper hygiene.

Submit
56. The best fish to sautee is

Explanation

Both fatty fish and lean fish are suitable for sautéing. Fatty fish, such as salmon or mackerel, have a higher fat content which helps to keep them moist and flavorful during the cooking process. Lean fish, like cod or sole, have lower fat content but can still be sautéed successfully by adding some oil or butter to prevent them from drying out. Therefore, both types of fish can be used for sautéing depending on personal preference and desired texture.

Submit
57. Eggs should be stored below ........... degrees.

Explanation

Eggs should be stored below forty-five degrees because temperatures above this can cause the eggs to spoil or go bad. Keeping eggs at a lower temperature helps to maintain their freshness and quality for a longer period of time.

Submit
58. Which class of poultry is younger and more tender?

Explanation

Broiler/fryer is the correct answer because this class of poultry refers to young chickens that are specifically bred for meat production. They are typically slaughtered at a young age, around 6 to 7 weeks, resulting in tender and succulent meat. Roasters, on the other hand, are slightly older and larger chickens that are typically used for roasting and have slightly tougher meat. Mature and yearling poultry are even older and therefore less tender compared to broiler/fryer chickens.

Submit
59. The process that reduces fat globules in size and permanently disperses them so fat doesn'[t rise to the surface is

Explanation

Homogenization is the process that reduces fat globules in size and permanently disperses them, preventing the fat from rising to the surface. This process involves breaking down the fat globules into smaller particles, allowing them to mix uniformly with the rest of the liquid. This ensures a consistent texture and prevents the separation of fat from the liquid, resulting in a homogeneous mixture. Ultra pasteurization and pasteurization, on the other hand, are heat treatments used to kill bacteria and extend the shelf life of products, but they do not have the same effect on fat globules as homogenization.

Submit
60.  Broiliing is when the heat source is ............. the product.

Explanation

Broiling is a cooking method where the heat source is located above the food. In this method, the food is cooked by the heat that surrounds it. Therefore, the correct answer is "Surrounding".

Submit
61. Conduction is the transfer of heat through a fluid or a gas.

Explanation

Conduction is the transfer of heat through direct contact. Convection is the transfer of heat through a fluid or gas.

Submit
62. The darkest roast of coffee is

Explanation

French roast is the darkest roast of coffee. It is characterized by a very dark brown color and a shiny, oily surface. French roast is roasted for a longer period of time, resulting in a bold and intense flavor profile. The beans are roasted until they reach the second crack stage, which gives them a smoky and bitter taste. This roast is preferred by those who enjoy a strong and robust cup of coffee.

Submit
63. The leading cause of cross contamination is bacteria.

Explanation

The leading cause of cross contamination is people.

Submit
64. The smoke point is the temperature at which an oil will

Explanation

The smoke point refers to the temperature at which the oil starts to break down. When an oil reaches its smoke point, it starts to decompose and release smoke. This breakdown process can result in the formation of harmful compounds and a change in the oil's flavor and nutritional value. Therefore, it is important to be aware of the smoke point of different oils to avoid using them at temperatures that can cause them to break down.

Submit
65. Clarification is the removal of fat and water from the butter.

Explanation

Milk solids, not fat, are removed from clarified butter.

Submit
66. Ground meats are cooked until .......... degrees

Explanation

Ground meats should be cooked until they reach an internal temperature of 160 degrees or higher. This is because ground meats, such as beef, pork, or poultry, may contain harmful bacteria like E. coli or salmonella. Cooking the meat to this temperature ensures that any potential bacteria is killed, reducing the risk of foodborne illnesses.

Submit
67. Shocking is precooking the potatoes at a lower temperature before frying at a higher temperature.

Explanation

Shocking is placing foods that have been blanched or parboiled in water in ice water to halt the cooking process.

Submit
68. Milk that can be stored till opened in dry storage is

Explanation

UHT stands for Ultra High Temperature, which is a milk processing method that involves heating milk to a very high temperature (around 135°C) for a short period of time to kill bacteria and extend its shelf life. UHT milk can be stored in dry storage until opened because the high temperature treatment destroys the bacteria and enzymes that cause milk to spoil. This makes UHT milk convenient for long-term storage without the need for refrigeration until it is opened.

Submit
69. Meat can remain in the freezer vacuum sealed for

Explanation

Meat can remain in the freezer vacuum sealed for six months. Vacuum sealing helps to prevent freezer burn and extend the shelf life of meat. By removing the air and sealing it tightly, the meat is protected from moisture and oxygen, which can cause freezer burn and deterioration. This method can effectively preserve the quality and freshness of the meat for up to six months, making it a suitable option for long-term storage.

Submit
70. Pathogenic bacteria cause illness in all of the following ways, except:

Explanation

Cross contamination is not a way in which pathogenic bacteria cause illness. Cross contamination refers to the transfer of bacteria from one surface or food to another, which can lead to contamination and potential illness, but it is not a direct mechanism by which pathogenic bacteria cause illness. Pathogenic bacteria can cause illness through toxin-mediated infection, where they produce toxins that cause damage to the body; intoxication, where the bacteria produce toxins that are ingested and cause illness; and infection, where the bacteria invade and multiply within the body, leading to illness.

Submit
71. A young turkey is

Explanation

pg 470

Submit
72. A boiler/fryer chicken is approximately

Explanation

Pg 470

Submit
73. The ............. anchors the egg in place

Explanation

The chalazae is a structure found in an egg that anchors the yolk in place. It is composed of two rope-like strands that run through the egg white, connecting the yolk to the shell membrane at each end. This anchoring helps to keep the yolk centered within the egg and prevents it from moving around or sticking to the shell. The chalazae also provides support and protection for the developing embryo within the egg.

Submit
74. For what purpose would you not use grade B eggs?

Explanation

Grade B eggs would not be suitable for whipping because they have a lower protein content and a higher water content compared to Grade A eggs. Whipping requires eggs with a higher protein content, as the proteins help to stabilize and create air bubbles in the whipped egg whites or yolks. Grade B eggs may not be able to hold the air bubbles and provide the desired volume and texture when whipped. Therefore, for the purpose of whipping, it is recommended to use Grade A eggs.

Submit
75. Pathogenic bacteria causes food spoilage.

Explanation

Good bacteria cause food spoilage, such as the ones in yogurt or sour cream.

Submit
76. Sauteeing then roasting is a combination cooking method.

Explanation

Sauteeing and roasting are both dry heat methods.

Submit
77. Uncooked eggs last ......... weeks past the pack date

Explanation

Uncooked eggs can last approximately four to five weeks past the pack date. This means that they can still be consumed safely within this time frame without any risk of spoilage or contamination. It is important to note that proper storage conditions, such as refrigeration, can also contribute to extending the shelf life of uncooked eggs.

Submit
78. Sweetened condensed milk has ............... sugar added

Explanation

Sweetened condensed milk is a thick and sweet dairy product made by evaporating most of the water from regular milk and adding sugar. The correct answer, "forty to forty five percent," indicates that sweetened condensed milk typically has a sugar content ranging from forty to forty-five percent. This means that almost half of the product is made up of added sugar, giving it its distinct sweetness and creamy texture.

Submit
79. Which part of the egg contains the most protein

Explanation

The albumen, also known as the egg white, contains the most protein in an egg. It is a clear liquid that surrounds the yolk and provides nutrients to the developing embryo. The albumen is rich in proteins such as ovalbumin, ovotransferrin, and ovomucin, which are essential for the growth and development of the embryo. It is also a good source of high-quality protein for human consumption, making it a popular choice for athletes and individuals looking to increase their protein intake.

Submit
80. Salmonella creates a toxin that makes you sick

Explanation

Salmonilla creates infections, not toxins.

Submit
81. Evaporating milk removes ............. of the water.

Explanation

Evaporating milk removes sixty percent of the water.

Submit
82. Fresh fish should be stored between

Explanation

Fresh fish should be stored between 30 to 34 degrees because this temperature range helps to slow down the growth of bacteria and maintain the quality and freshness of the fish. Storing fish at temperatures below 41 degrees is also acceptable, but it is important to avoid freezing the fish as it can affect the texture and taste. Storing fish at 38 to 40 degrees is too warm and increases the risk of bacterial growth, while storing below 0 degrees is too cold and can cause the fish to freeze and lose its quality.

Submit
83. Sauteing can be done

Explanation

Sauteing is a cooking technique that involves quickly cooking food in a small amount of hot oil or fat. It is commonly used to brown or sear meat, including large cuts. Sauteing helps to develop a flavorful crust on the outside of the meat while keeping the inside tender and juicy. Therefore, the correct answer is "As a means to brown large cuts of meat."

Submit
84. Foods to be sauteed should be started in a cold pan.

Explanation

Foods to be sauteed should be started in a hot pan.

Submit
85. Which milk product contains thirty to sixty percent fat?

Explanation

Light whipping cream contains thirty to sixty percent fat.

Submit
View My Results

Quiz Review Timeline (Updated): Mar 22, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 30, 2009
    Quiz Created by
    Desperatehospmgm
Cancel
  • All
    All (85)
  • Unanswered
    Unanswered ()
  • Answered
    Answered ()
............ is a dry heat method
Food contamination can occur during:
A vegetarian that eats eggs is called
What is the process that all Grade A milk must go through to destroy...
Fresh fish should be stored between
What type of hazard is a pebble in a bowl of lentil soup?
A side of fish removed intact, boneless, or semi boneless with or...
Cutting food into uniform shapes and sizes is important because it
Which of the following is the correct sequence of stages in the...
Frozen poultry can be kept at 0 degrees or below for up to
Eggs are sometimes known to harbor ................, a pathogenic...
Cross contamination can be reduced by:
Which of the following words or phrases is closest to the meaning of...
Frozen poultry can be kept at 0 degrees or below for up to
What is an example of a cultured dairy product?
The maillard effect refers to the carmelization when meat is browned.
Exposure to air, light, and heat can cause an oil to go weak.
The .................... contains all of the fat and most of the...
The fats in which meat products are healthier fats
Which bacteria is naturally founding the intestines of cows?
Cheese is ......... milk protein from cows
Which of the following is a combination cooking method?
Which is not a sign of fresh fish?
In order to survive and multiply, bacteria need:
A vegetarian that eats dairy is called
What is the collection of celery, carrots, herbs, and spices tied in a...
The temperature that indicates doneness in poultry is
An A W higher than .84 is considered potentially hazardous
Coagulation is what happens when proteins are heated.
The maximum amount of time to have food exposed to time and...
IQF refers to:
An onion that has a clove and bay leaf attached to it used for...
Bacteria grow fastest in the log stage.
Sanitized is free of visible soil.
Butter contains at least ....... percent fat.
Coffee should be stored in
Gelatinization is the cooking of
You can detect if food is contaminated because it has an off odor.
The protein found in connective tissue of meat that converts to...
Which of the following is not a good indication of doneness for...
Steam is created when water heats up to
Clarified butter has a higher smoke point than whole butter.
Shirred eggs are made using the dry heat method of
Bacteria that cause foodborne illness grow well between
When pan frying, the oil should
............. eggs are better for hard boiling because they peel...
The best beans for producing a flavorful cup of coffee are
A paste is a mixture of herbs, seasoning, oil, and vinegar that meat...
Parboiling has a shorter cooking time than blanching.
2 percent milk is also referred to as
Deep frying is a moist heat method.
Poaching helps prevent further cooking and sets colors for vegetables.
An egg custard baked in a crust is referred to as a
HACCP is a system for:
The temperature of the water when washing your hands should be at...
The best fish to sautee is
Eggs should be stored below ........... degrees.
Which class of poultry is younger and more tender?
The process that reduces fat globules in size and permanently...
 Broiliing is when the heat source is ............. the product.
Conduction is the transfer of heat through a fluid or a gas.
The darkest roast of coffee is
The leading cause of cross contamination is bacteria.
The smoke point is the temperature at which an oil will
Clarification is the removal of fat and water from the butter.
Ground meats are cooked until .......... degrees
Shocking is precooking the potatoes at a lower temperature before...
Milk that can be stored till opened in dry storage is
Meat can remain in the freezer vacuum sealed for
Pathogenic bacteria cause illness in all of the following ways,...
A young turkey is
A boiler/fryer chicken is approximately
The ............. anchors the egg in place
For what purpose would you not use grade B eggs?
Pathogenic bacteria causes food spoilage.
Sauteeing then roasting is a combination cooking method.
Uncooked eggs last ......... weeks past the pack date
Sweetened condensed milk has ............... sugar added
Which part of the egg contains the most protein
Salmonella creates a toxin that makes you sick
Evaporating milk removes ............. of the water.
Fresh fish should be stored between
Sauteing can be done
Foods to be sauteed should be started in a cold pan.
Which milk product contains thirty to sixty percent fat?
Alert!

Advertisement