FSS-1223 Ch 9 Test Exam UPDATED
QUESTIONS AND CORRECT ANSWERS
What is the first step in writing a prep list?
-Determine who is going to do which job.
-Take an inventory of what's on hand.
-Scale all ingredients.
-Read and understand the recipes you will be using.
-Prepare your mise en place. - CORRECT ANSWER Read and understand the recipes
you will be using
What is the best temperature to toast nuts?
-335-375°F (168-190°C)
-350-395°F (176-202°C)
-395-425°F (202-218°C)
-300-315°F (149-160°C)
-325-350°F (162-176°C) - CORRECT ANSWER 324-350 F
Fresh bread crumbs and dried bread crumbs are identical.
T/F - CORRECT ANSWER False
It is acceptable to make bread crumbs from stale bread.
T/F - CORRECT ANSWER False
Which of the following would be used to prepare stock?
, -Saucepan, cutting board, chef's knife, vegetable peeler, sachet, mire poix, clean bones and
hot water
-Stock pot, cutting board, chef's knife, vegetable peeler, onion brûle, sachet, clean bones,
mire poix and cold water
-Sauteuse, cutting board, chef's knife, vegetable peeler, mire poix, clean bones, bay leaves
and hot water.
-Stock pot, cutting board, boning knife, vegetable peeler, mire poix, clean bones, spices and
hot water
-Tilt skillet, cutting board, chef's knife, sachet d'épices, sachet, mire poix, bones and stock -
CORRECT ANSWER Stock pot, cutting board, chef's knife, vegetable peeler, onion
brule, sachet, clean bones, mire poix and cold water
What is added to batters to make them lighter in texture?
-Quinoa flour
-Ice cold milk
-Sifted tapioca flour
-Whipped egg whites
-Whipped egg yolks - CORRECT ANSWER Whipped egg whites
What is the difference between blanching and parboiling?
-Less water is used for blanching.
-The water is salted when parboiling.
-There is no difference.
-The cooking time is shorter for blanching.
-The difference is the same as teaming versus boiling. - CORRECT ANSWER The
cooking time is shorter for blanching
Which of the following describes a measurement in terms of the number of items in each
package?
QUESTIONS AND CORRECT ANSWERS
What is the first step in writing a prep list?
-Determine who is going to do which job.
-Take an inventory of what's on hand.
-Scale all ingredients.
-Read and understand the recipes you will be using.
-Prepare your mise en place. - CORRECT ANSWER Read and understand the recipes
you will be using
What is the best temperature to toast nuts?
-335-375°F (168-190°C)
-350-395°F (176-202°C)
-395-425°F (202-218°C)
-300-315°F (149-160°C)
-325-350°F (162-176°C) - CORRECT ANSWER 324-350 F
Fresh bread crumbs and dried bread crumbs are identical.
T/F - CORRECT ANSWER False
It is acceptable to make bread crumbs from stale bread.
T/F - CORRECT ANSWER False
Which of the following would be used to prepare stock?
, -Saucepan, cutting board, chef's knife, vegetable peeler, sachet, mire poix, clean bones and
hot water
-Stock pot, cutting board, chef's knife, vegetable peeler, onion brûle, sachet, clean bones,
mire poix and cold water
-Sauteuse, cutting board, chef's knife, vegetable peeler, mire poix, clean bones, bay leaves
and hot water.
-Stock pot, cutting board, boning knife, vegetable peeler, mire poix, clean bones, spices and
hot water
-Tilt skillet, cutting board, chef's knife, sachet d'épices, sachet, mire poix, bones and stock -
CORRECT ANSWER Stock pot, cutting board, chef's knife, vegetable peeler, onion
brule, sachet, clean bones, mire poix and cold water
What is added to batters to make them lighter in texture?
-Quinoa flour
-Ice cold milk
-Sifted tapioca flour
-Whipped egg whites
-Whipped egg yolks - CORRECT ANSWER Whipped egg whites
What is the difference between blanching and parboiling?
-Less water is used for blanching.
-The water is salted when parboiling.
-There is no difference.
-The cooking time is shorter for blanching.
-The difference is the same as teaming versus boiling. - CORRECT ANSWER The
cooking time is shorter for blanching
Which of the following describes a measurement in terms of the number of items in each
package?
