Deck 5: Food Preparation Basics

Question 1

In dry-heat preparation, heat is transferred by

A) air.
B) radiation.
C) fat.
D) metal.
E) answers a and c are correctf. all of the above answers are correct

Answer 1

F

Question 2

The volume of one large egg is approximately _____ ounce(s).

A) one
B) two
C) three
D) four

Answer 2

B

Question 3

Heat is transferred by _____ in broiling, grilling, and microwaving.

A) convection
B) radiation
C) induction
D) conduction

Answer 3

B

Question 4

The surface of a liquid in a measuring cup should be read at the

A) marked line on the cup.
B) next highest marked line because of wicking.
C) meniscus, or curved line (arc) seen in the cup.
D) maximus, a perceived or estimated line on the cup.

Question 5

Which of the following statements about a fried food's final outcome is correct?

A) Sugar in the coating slows down browning.
B) Batter or breading does not protect the frying oil from the food's natural moisture or salt content.
C) A fine-crumb breading absorbs less fat.
D) A course-grain breading produces a soggy texture.
E) all of the above answers are incorrect

Question 6

One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.

A) color
B) flavor compounds
C) vitamins
D) minerals
E) all of the above answers are correct

Question 7

The direct transfer of heat from one substance to another that it is contacting is called

A) conduction.
B) convection.
C) radiation.
D) induction.

Question 8

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls.

A) two
B) four
C) six
D) eight

Question 9

Which of the following temperatures matches the correct moist-heat cooking method?

A) Simmering - 150 degrees F
B) Poaching - 160 to 180 degrees F
C) Scalding - Greater than 180, but less than 212 degrees F
D) Pressure steaming - 212 degrees F

Question 10

Dark and dull metal pans (including anodized and satin-finish)are ideal for baking

A) cakes.
B) cookies.
C) pies.
D) breads.
E) answers a and b are correctf. answers c and d are correct g. none of the above answers is correct

Question 11

The correct procedure for the measurement of foods is:

A) approximate amount; select correct utensil; use accurate technique.
B) weigh out amount; process the food; use a metal non-lipped cup.
C) approximate amount; use a graduated cup; measure amounts.
D) weigh out the amount needed to avoid inaccuracies due to density.

Question 12

Which of the moist-heat procedures listed below requires the most heat (i.e., the highest temperature)?

A) braising
B) simmering
C) poaching
D) scalding
E) boilingf. pressure steaming

Question 13

Some meats are initially seared in which of the following dry-heat cooking methods?

A) roasting
B) broiling
C) grilling
D) barbequing
E) frying

Question 14

The sections of a knife blade perform varying tasks and the tip is used for

A) light tasks such as cutting out the stem end of a tomato.
B) general slicing and dicing.
C) the heavy work of chopping tough fruits and vegetables.
D) slicing breads.
E) cracking bones.

Question 15

For the best outcome, when baking foods on a cookie sheet, the foods should be placed

A) in the middle of the top oven rack.
B) in the middle of the center oven rack.
C) at the front on the bottom oven rack.
D) at the back of any oven rack.

Question 16

Select the most frequently used knife in the kitchen from the list below.

A) butcher
B) cleaver
C) paring
D) serrated
E) chef's or French

Question 17

To _____ a food is to cut it lengthwise into very thin, stick-like shapes.

A) dice
B) julienne
C) mince
D) shred
E) slice

Question 18

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?

A) boiling
B) poaching
C) simmering
D) pressure steaming
E) scalding

Question 19

Shining metal pans reflect heat and are best for

A) pie crusts.
B) bread baking.
C) cookies and cakes.
D) all of the above answers are correct

Question 20

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients.

A) boiled
B) scalded
C) simmered
D) steamed

Question 21

Canned, frozen, cured, or pickled food items provide more than 75 percent of all the sodium ingested in the United States.

Question 22

The number one cause of kitchen fires is using frying oils to cook foods.

Question 23

Which of the following statements about brown sugar is incorrect?

A) Brown sugar has a tendency to pack down.
B) Brown sugar contains two percent moisture.
C) Lumping can be prevented by placing in an airtight container and storing in the freezer.
D) Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds.
E) Brown sugar is best measured by pressing it into a liquid glass measuring cup and leveling it.

Question 24

The flour that should be stirred, not sifted, is

A) all-purpose white flour.
B) cake flour.
C) bread flour.
D) whole-wheat flour.

Question 25

Which of the following mixing methods produces cakes with a fine-grained, velvety texture?

A) conventional sponge method
B) conventional or creaming method
C) pastry-blend method
D) muffin method
E) single-stage method

Question 26

When measuring plastic shortenings for cakes, you may use

A) a liquid measuring cup and melt the shortening.
B) the water displacement method.
C) the markings on the sides of the stick.
D) a rounded spoonful for every ¼ cup.

Question 27

Seasonings and flavorings should be added

A) at the first of the cooking process to extract the most flavor.
B) at the end of the cooking process so the flavor does not become harsh.
C) at the first of the cooling process so the flavors do not become heat stressed.
D) early enough to release the flavor and not so soon that the flavor is lost.

Question 28

The mixing technique creaming occurs when

A) the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-around motion until they are smooth.
B) ingredients are mixed so thoroughly that they become one.
C) fat and sugar are beaten together until they take on a light, airy texture.
D) one ingredient is gently incorporated into another by hand with a large spoon or spatula.

Question 29

Over-mixing when using the muffin method will result in a tough, rubbery, and tunneled product.

Question 30

The basics of food preparation are an exact science.

Question 31

In food preparation, the two categories of heat transfer methods are moist heat and dry heat.

Question 32

The best rack placement for baking is on the top rack in the highest position.

Question 33

The conventional (creaming)method of mixing is most often used when making cakes.

Question 34

Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

Question 35

An herb is a

A) flavoring that is derived from the fruit, bark, seeds, or root of a plant.
B) plant leaf valued for its flavor or scent.
C) plant leaf with medicinal value only.
D) plant extract that is oil based.

Question 36

Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking?

A) sea
B) rock
C) table d kosher

Question 37

Usually, the goal of cutting food is to divide it into pieces of uniform size.

Question 38

Making a frosting for a cake requires sifting the _____ sugar.

A) brown
B) granulated
C) confectioners'
D) microcrystalline

Question 39

When the size of egg is not specified by a recipe, you may assume it is a large egg.

Question 40

Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist?

A) biscuit method
B) muffin method
C) pastry-blend method
D) single-stage method
E) conventional sponge methodf. conventional creaming method

Question 41

Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems.

Question 42

Matching
Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to boil but only partially cook a food
flavoring

Question 43

Cayenne pepper consists of the dried, pulverized fruit of one or more chili pepper varieties.

Question 44

Ginger and turmeric are examples of rhizomes.

Question 45

Matching
Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to boil but only partially cook a food
seasoning

Question 46

Matching
Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to boil but only partially cook a food
blanch

Question 47

Matching
Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to boil but only partially cook a food
parboil

Question 48

Dried herbs and spices should be kept below 60 degrees F for optimal potency and replaced every 12 months.

Question 49

One tablespoon of salt contains 2,300 milligrams of sodium.

Question 50

Matching
Definition choices:
a.to add a liquid to the surface of roasting meat to preserve the moistness of the meat
b.to dip briefly into boiling water
c.any compound that enhances the flavor already found naturally in a food
d.a substance that adds a new flavor to food
e.to boil but only partially cook a food
baste