Deck 16: Understanding Vegetables

Question 1

Which of the following is not suitable to be cut into small pieces and sautéed?

A) Leg of veal.
B) Pork tenderloin.
C) Lamb shank
D) Beef loin.

Answer 1

Lamb shank

Question 2

To cook beef brisket, you would be most likely to

A) sauté it.
B) broil it.
C) pan-fry it.
D) simmer it.

Answer 2

simmer it.

Question 3

A stew cooked by simmering and served in a white sauce is a

A) navarin.
B) blanquette.
C) fricassée.
D) mirepox.

Answer 3

blanquette.

Question 4

To make a beef pot roast you would use

A) outside round (bottom round).
B) chuck.
C) brisket.
D) any of these.

Question 5

If a meat thermometer shows the internal temperature of a beef roast to be 140º F (60ºC), the meat is cooked

A) well done.
B) medium well done.
C) medium.
D) rare.

Question 6

The usual thickening agent for jus lié is

A) cornstarch or arrowroot.
B) liaison.
C) roux.
D) none of these; jus lié is not thickened.

Question 7

Roast beef described on a menu as "au jus" means that the meat is

A) served with jus lié.
B) served with unthickened juices.
C) served with a thickened gravy.
D) served well done.

Question 8

When preparing a sauce for grilled or broiled meats, you will __________.

A) deglaze the pan
B) prepare it in advance
C) avoid the use of salsas and relishes
D) all of these

Question 9

If you want to cook a very thin steak to the rare stage, you would use a __________.

A) wok
B) charcoal grill
C) convection oven
D) cast iron skillet

Question 10

When you read an explanation of how to sauté, which of the following expressions are you likely to see?

A) high heat
B) small pieces of food
C) small amount of fat
D) all of these

Question 11

Ham, corned beef, tongue, and beef brisket are often cooked by __________.

A) roasting
B) dry heat
C) pan frying
D) simmering

Question 12

To cook a tender meat item, such as beef tenderloin, by the sous vide method and serve it rare, you would most likely cook it ______________.

A) in an oven set at 250°F (121°C)
B) in a steamer
C) in an immersion circulator set at 127°F (53°C)
D) in an immersion circulator set at 142°F (61°C)

Question 13

A tagine is __________________________.

A) a type of stew
B) a roasted meat dish from North Africa
C) a grilled meat item from France
D) a stir-fried meat dish

Question 14

The meat featured in New England boiled dinner is __________.

A) cured ham
B) corned beef
C) lamb shanks
D) fresh beef brisket

Question 15

Which of the following meats would you most likely cook by simmering?

A) rack of lamb
B) cured beef tongue
C) beef tenderloin
D) veal scaloppine

Question 16

Which of the following is not true about braised meats?

A) They should always be well browned.
B) They are cooked first by dry heat and then by moist heat.
C) They are often made of tougher cuts that can be made tender by the braising procedure.
D) They produce a flavorful cooking liquid that can be used as a sauce.

Question 17

A fricassée is cooked by ________________.

A) simmering
B) broiling
C) poaching
D) braising

Question 18

What is the main difference between pan gravy and jus.

A) Pan gravy is flavored with mirepoix, while jus is not.
B) Pan gravy is served with roasted meats, while jus is served with braised meats.
C) Pan gravy is thickened with a starch, while jus is not.
D) None of these; gravy and jus are the same.

Question 19

Which of the following is served in a sauce finished with a liaison of egg yolks and cream?

A) lamb tagine
B) Irish lamb stew
C) veal fricassée
D) none of these

Question 20

Which of the following steps is not part of the procedure for barbecuing a pork shoulder?

A) Rub the meat with a spice rub.
B) Marinate the meat overnight in barbecue sauce.
C) Cook the meat in a smoke roaster or barbecue at low heat until tender.
D) None of these; they are all part of the procedure.

Question 21

Pan-broiling is a good procedure to use for cooking _______________.

A) lamb shank
B) veal scaloppini alla marsala
C) tripe
D) minute steaks

Question 22

Blanquette of veal is cooked by the braising method.

Question 23

Brown roux is used to thicken brown gravy.

Question 24

To prepare veal scaloppine, you brown the meat over high heat, deglaze the pan to make a sauce, then simmer the meat in the sauce until tender.

Question 25

Pork chops and Swiss steaks are two examples of meats that may be cooked by pan-frying.

Question 26

Stir-frying is usually done over low heat so that the ingredients cook evenly.

Question 27

The brining liquid for pork loin is used as the braising liquid to cook the meat.

Question 28

The best cooking temperature for barbecued beef brisket is 350°F (175°C).

Question 29

Dishes called kalbi are marinated in a soy sauce mixture.

Question 30

Sauces for grilled and broiled meats are prepared in advance.

Question 31

Pan-broiled meats are cooked in about ¹/₈ inch of fat.

Question 32

Irish lamb stew is an example of a simmered meat dish.

Question 33

There are three main types of meat items cooked by braising: large cuts, individual portion cuts, and stews.

Question 34

Beef pot roast is cooked by the roasting method.

Question 35

Beef chili is cooked by the braising method.

Question 36

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________

Question 37

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 180 g of onion. If the EP unit cost is $1.60 per kg, what is the total cost of the ingredient? _________________

Question 38

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 240 g of sour cream. If the EP unit cost is $3.02 per kg, what is the total cost of the ingredient? _________________

Question 39

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 45 ml of white wine. If the EP unit cost is $6.95 per liter, what is the total cost of the ingredient? _________________

Question 40

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________

Question 41

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 6 ounces of onion. If the EP unit cost is $0.80 per pound, what is the total coast of the ingredient? _________________

Question 42

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 8 ounces of sour cream. If the EP unit cost is $1.54 per pound, what is the total coast of the ingredient? _________________

Question 43

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 1.5 fluid ounces of white wine. If the EP unit cost is $6.95 per liter, what is the total coast of the ingredient? _________________