LATEST Food Prep Exam 3 2024-2025
QUESTIONS WITH VERIFIED SOLUTIONS
After roasting, turkey should be allowed to stand for at least 15 minutes before carving.
- CORRECT ANSWER True
A roast turkey may be removed from the oven when its internal temperature is -
CORRECT ANSWER 165ºF (74ºC)
Which part of the duck or goose is most often used to make confit? - CORRECT
ANSWER leg
Which of the following statements is incorrect?
Roasting and baking are the same process.
Poultry items are almost always cooked well done.
Simmering temperature is lower than poaching temperature.
The presentation side of a piece of poultry is usually the skin side - CORRECT ANSWER
Simmering temperature is lower than poaching temperature.
All of the following statements about poaching are true except one. Which one is false?
Poaching is used to gently cook tender poultry.
Poaching helps poultry retain its moisture and develop a light, subtle flavor.
Cooking time for poaching is usually very long due to the low temperature used.
The liquid used in poaching can be used to make a sauce to serve with the cooked
product. - CORRECT ANSWER Cooking time for poaching is usually very long due to
the low temperature used.
,LATEST Food Prep Exam 3 2024-2025
QUESTIONS WITH VERIFIED SOLUTIONS
Because chicken is a lean and tender meat, it is appropriate to cook it in fat by
__________ it.
sautéing
pan-frying
deep-frying
all of these - CORRECT ANSWER all of these
For deep-fried chicken, which of the following types of chicken is most appropriate? -
CORRECT ANSWER broilers
Which of the following can be added to dressing to add flavor, character, and/or bulk?
oysters
giblets or sausage
nuts, fruits, or chestnuts
all of these - CORRECT ANSWER all of these
Chicken is usually broiled - CORRECT ANSWER at a lower temperature than most
steaks.
Braising can add __________ to poultry products
flavor
moisture
tenderness
, LATEST Food Prep Exam 3 2024-2025
QUESTIONS WITH VERIFIED SOLUTIONS
all of these - CORRECT ANSWER all of these
The best cooking temperature for poaching trout is __________. - CORRECT ANSWER
160º-180ºF (70º-82ºC)
Thin fish fillets may be placed on sheet pans and broiled on only one side - CORRECT
ANSWER true
Court bouillon is - CORRECT ANSWER a mixture of water, acid, and seasonings,
used to poach fish
True or false? The Japanese term for the preparation of fish shown is called maki. -
CORRECT ANSWER false
The breading or batter used when deep-frying fish __________
protects the fish from the frying fat
protects the frying fat from the fish
provides a crisp, flavorful, and attractive covering
all of these - CORRECT ANSWER all of these
To apply the standard breading procedure to fish fillets, you pass them through -
CORRECT ANSWER first flour, then egg wash, then bread crumbs.
QUESTIONS WITH VERIFIED SOLUTIONS
After roasting, turkey should be allowed to stand for at least 15 minutes before carving.
- CORRECT ANSWER True
A roast turkey may be removed from the oven when its internal temperature is -
CORRECT ANSWER 165ºF (74ºC)
Which part of the duck or goose is most often used to make confit? - CORRECT
ANSWER leg
Which of the following statements is incorrect?
Roasting and baking are the same process.
Poultry items are almost always cooked well done.
Simmering temperature is lower than poaching temperature.
The presentation side of a piece of poultry is usually the skin side - CORRECT ANSWER
Simmering temperature is lower than poaching temperature.
All of the following statements about poaching are true except one. Which one is false?
Poaching is used to gently cook tender poultry.
Poaching helps poultry retain its moisture and develop a light, subtle flavor.
Cooking time for poaching is usually very long due to the low temperature used.
The liquid used in poaching can be used to make a sauce to serve with the cooked
product. - CORRECT ANSWER Cooking time for poaching is usually very long due to
the low temperature used.
,LATEST Food Prep Exam 3 2024-2025
QUESTIONS WITH VERIFIED SOLUTIONS
Because chicken is a lean and tender meat, it is appropriate to cook it in fat by
__________ it.
sautéing
pan-frying
deep-frying
all of these - CORRECT ANSWER all of these
For deep-fried chicken, which of the following types of chicken is most appropriate? -
CORRECT ANSWER broilers
Which of the following can be added to dressing to add flavor, character, and/or bulk?
oysters
giblets or sausage
nuts, fruits, or chestnuts
all of these - CORRECT ANSWER all of these
Chicken is usually broiled - CORRECT ANSWER at a lower temperature than most
steaks.
Braising can add __________ to poultry products
flavor
moisture
tenderness
, LATEST Food Prep Exam 3 2024-2025
QUESTIONS WITH VERIFIED SOLUTIONS
all of these - CORRECT ANSWER all of these
The best cooking temperature for poaching trout is __________. - CORRECT ANSWER
160º-180ºF (70º-82ºC)
Thin fish fillets may be placed on sheet pans and broiled on only one side - CORRECT
ANSWER true
Court bouillon is - CORRECT ANSWER a mixture of water, acid, and seasonings,
used to poach fish
True or false? The Japanese term for the preparation of fish shown is called maki. -
CORRECT ANSWER false
The breading or batter used when deep-frying fish __________
protects the fish from the frying fat
protects the frying fat from the fish
provides a crisp, flavorful, and attractive covering
all of these - CORRECT ANSWER all of these
To apply the standard breading procedure to fish fillets, you pass them through -
CORRECT ANSWER first flour, then egg wash, then bread crumbs.
