Deck 8: Building Flavor and Balanced Baking

Question 1

A substance used to bring out flavor already present in a dish is a(n):

A) herb
B) spice
C) seasoning
D) flavoring

Answer 1

C

Question 2

The roots, bark, seeds, flowers, buds, and fruits of certain tropical plants that are used to season and flavor foods are:

A) herbs
B) spices
C) seasonings
D) flavorings

Answer 2

B

Question 3

The leafy parts of certain plants that grow in temperate climates and are used to season and flavor foods are:

A) herbs
B) spices
C) seasonings
D) flavorings

Answer 3

A

Question 4

Fresh herbs can only withstand _____ minutes of cooking.

A) 10
B) 20
C) 30
D) 40

Question 5

Which pepper is the most useful in the kitchen?

A) ground black pepper
B) ground white pepper
C) red pepper
D) pink pepper

Question 6

Which herb has a warm, sweet flavor that is welcome in many soups, sauces, entrees, and with vegetables such as tomatoes, peppers, and eggplant?

A) paprika
B) dill
C) tarragon
D) basil

Question 7

Which herb should be removed before serving due to toughness?

A) chives
B) cilantro
C) bay leaves
D) oregano

Question 8

Which of the following is an herb?

A) mint
B) cinnamon
C) cloves
D) coriander seed

Question 9

Which of the following is used in Italian, Mediterreanean, and Mexican dishes?

A) tarragon
B) saffron
C) lemongrass
D) oregano

Question 10

Spanish ____________ is used mostly as a garnish and is added to sauces, soups, stews, and vegetables.

A) peppercorns
B) paprika
C) caraway seeds
D) allspice

Question 11

Which two spices are used in baking?

A) juniper berries and mustard seed
B) turmeric and paprika
C) nutmeg and mace
D) dill seed and fenugreek seed

Question 12

A spicy chili paste used in North African and Middle Eastern cooking is called:

A) Harissa
B) Garam masala
C) Curry
D) Fines herbes

Question 13

Which of the following is NOT an aromatic vegetable?

A) carrots
B) celery
C) onion
D) green beans

Question 14

A seasoned liquid used before cooking to flavor and moisten foods is a:

A) rub
B) marinade
C) mojo
D) flavoring

Question 15

Which of the following foods has the shortest marinating time?

A) sirloin steak
B) fresh ham roast
C) fish fillet
D) rib roast

Question 16

Cooking a vegetable slowly in a small amount of fat over low or moderate heat without browning is known as:

A) sautéing
B) dry sautéing
C) deglazing
D) sweating

Question 17

You can sweat vegetables and other foods with:

A) fat
B) stock
C) wine
D) any of the above

Question 18

Rubs are used to develop flavor in:

A) vegetables
B) fruits
C) proteins
D) grains

Question 19

Marinades usually contain an acidic ingredient. Which of the following is NOT an acidic ingredient?

A) oil
B) vinegar
C) tomato juice
D) plain nonfat yogurt

Question 20

Which of the following should NOT be toasted?

A) whole spices
B) grains
C) nuts
D) fresh herbs

Question 21

Instead of using fat and flour to thicken, a healthier way to thicken jus would be to use:

A) cornstarch
B) purees of starchy foods such as beans
C) purees of cooked vegetables
D) all of the above

Question 22

A quick two-second spray of vegetable oil cooking spray adds about how much fat?

A) 1 gram (9 kcal)
B) 2 grams (18 kcal)
C) 3 grams (27 kcal)
D) 4 grams (36 kcal)

Question 23

Which cooking method cooks proteins quickly and preserves the crisp texture and bright color of vegetables?

A) broiling
B) steaming
C) stir-frying
D) braising

Question 24

Smoke-roasting works best with:

A) larger pieces of meat such as roasts
B) smaller, tender items such as chicken breast
C) meats with sauce
D) smaller meats that need tenderizing

Question 25

Which piece of fish would be most likely to fall apart on the grill?

A) flounder fillet
B) salmon
C) tuna
D) swordfish

Question 26

Fish is often poached in a flavored liquid known as:

A) bouquet garni
B) mirepoix
C) en papillote
D) court bouillon

Question 27

Braising involves which of the following:

A) searing
B) roasting
C) simmering
D) a and c

Question 28

When you are preparing dishes that limit the amount of fat, it is smarter to add those fats at the ______________ of your preparation.

A) beginning
B) end
C) middle
D) it depends on the dish

Question 29

Which of the following ingredients provide structure to baked products?

A) flour
B) fats
C) eggs
D) sugar
E) a and c

Question 30

You can successfully substitute oil for solid fats in which baked good?

A) muffins
B) cakes
C) rolled cookies
D) pressed cookies

Question 31

Which of the following can often replace part of the fat in a baked good recipe?

A) diet margarine
B) fruit purees
C) eggs
D) cake flour

Question 32

Instead of 1 whole egg, you can substitute how many egg whites?

A) 1
B) 2
C) 3
D) 4

Question 33

Pink peppercorns are not related to black pepper, and they have a sweet and slightly bitter flavor.

Question 34

Red pepper is related to black and white pepper.

Question 35

Allspice smells of cloves, nutmeg, and cinnamon.

Question 36

Chives come from a plant in the onion family and have a mild onion flavor.

Question 37

Once you have toasted spices and they are cool, finely grind and store in an airtight container.

Question 38

You can only sweat vegetables in a pan with fat, not with wine or stock.

Question 39

Rubs flavor the exterior and interior of the meat.

Question 40

Acids in a marinade helps soften tough cuts.

Question 41

A glaze is an example of a reduction.

Question 42

If you reduce the amount of fat in a baking recipe, you need to increase other ingredients that provide structure.

Question 43

Applesauce can replace at least half the fat in many cookies and muffin recipes.

Question 44

Match each term with its definition.
-_____ Dry sautéing

A) Cooking with radiant heat from above
B) Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done
C) Water containing herbs, seasonings, and an acidic product used to cook fish
D) Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock
E) Thickened juices from a roast f. Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 45

Match each term with its definition.
-_____ Jus lié

A) Cooking with radiant heat from above
B) Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done
C) Water containing herbs, seasonings, and an acidic product used to cook fish
D) Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock
E) Thickened juices from a roast f. Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 46

Match each term with its definition.
-_____ Smoke roasting

A) Cooking with radiant heat from above
B) Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done
C) Water containing herbs, seasonings, and an acidic product used to cook fish
D) Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock
E) Thickened juices from a roast f. Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 47

Match each term with its definition.
-_____ Broiling

A) Cooking with radiant heat from above
B) Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done
C) Water containing herbs, seasonings, and an acidic product used to cook fish
D) Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock
E) Thickened juices from a roast f. Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 48

Match each term with its definition.
-_____ En papillote

A) Cooking with radiant heat from above
B) Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done
C) Water containing herbs, seasonings, and an acidic product used to cook fish
D) Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock
E) Thickened juices from a roast f. Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 49

Match each term with its definition.
-_____ Court bouillon

A) Cooking with radiant heat from above
B) Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done
C) Water containing herbs, seasonings, and an acidic product used to cook fish
D) Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock
E) Thickened juices from a roast f. Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 50

Match each term with its definition.
-_____ Braising

A) Cooking with radiant heat from above
B) Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done
C) Water containing herbs, seasonings, and an acidic product used to cook fish
D) Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock
E) Thickened juices from a roast f. Cooking with dry heat in the presence of wood smoke
G) Allowing food that is sealed in a folded packet to be steamed so that it cooks in ts own flavorful liquids

Question 51

Explain the difference between a seasoning and a flavoring ingredient and give one example of each.

Question 52

Give five examples of flavor builders you could use to prepare an Asian entrée.

Question 53

Describe how to dry sauté vegetables.

Question 54

Discuss how to develop a flavor profile for a menu item.

Question 55

As a chef, you have been asked to develop a new chicken entrée. You can go in any direction in terms of a flavor profile. Develop a flavor profile for this dish and describe how you did so. Be specific about your flavor ingredients.

Question 56

In this muffin recipe, list one function for each ingredient, and give two changes you would make to the ingredients to decrease saturated fat and increase fiber.
Muffins
Ingredients
1¾ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
¾ cup milk
¼ cup melted butter