Food prep Exam 3 Questions with
Certified Answers
A cook's judgment is based on his or her __________. - Answer-experience
knowledge of basic cooking principles
understanding of the raw materials available
In a microwave oven, the microwaves penetrate to the center of a large roast and cook
the item rapidly. - Answer-False
Coagulation of egg protein stabilizes the emulsion in mayonnaise. - Answer-Flase
Microwaves do not go through metal, such as aluminum foil. - Answer-True
Adding an acid to meat during the cooking process __________. - Answer-helps to
dissolve some of its connective tissue
White and black pepper are harvested from the same plant. - Answer-True
In order to assemble a sachet, you must have ___________. - Answer-string
cheesecloth
herbs and spices
Which of the following words or phrases is closest to the meaning of mise en place? -
Answer-pre-preparation
Which of the following statements about marinating is incorrect? - Answer-Cover only
part of the product with the marinade.
Marinate thicker products longer than thinner ones.
Which of the following is not one of the first three steps in the process of dicing an onion
with a chef's knife? - Answer-Square off the onion by cutting a slice from all sides.
Which of the following cuts is in the shape of a cube? - Answer-brunoise
The __________ is the cook's most important and versatile cutting tool. - Answer-chef's
knife
In many large restaurants, mise en place includes the __________. - Answer-
preparation of stocks and sauces
preparation of breadings and batters
cutting and trimming of meat, poultry, fish, and vegetables
, Which of the following types of marinades is most widely used for enhancing the flavor
of barbecued meats? - Answer-dry
Stainless steel and aluminum containers are best for marinating. - Answer-False
An emulsion is a(n) __________. - Answer-uniform mixture of two unmixable liquids
The process of reduction may be used in sauce making for the purpose of - Answer-
concentrating the sauce.
correcting the texture of a sauce.
concentrating flavoring ingredients to be added to a sauce.
The purpose of deglazing a pan is to __________. - Answer-dissolve particles of
cooked food remaining on the bottom of the pan
The technique used to make meat glaze from stock is called: - Answer-reduction.
It is common to add tomatoes when you are making brown stock. - Answer-True
The difference between brown stocks and white stocks is that __________. - Answer-
the bones and mirepoix in a brown stock are browned
The definition of a stock contains all of the following components except __________. -
Answer-thickened
Which of the following statements is a correct answer to the following question?
"Describe one characteristic or use of a glaze or glace?" - Answer-It is necessary to add
only a small amount of a glaze to most recipes because glazes are so concentrated.
Flavored oils should be refrigerated because - Answer-botulism could develop in
unrefrigerated flavored oils.
When Rico chilled his stock, it didn't solidify like the stocks of the other students in his
class. Apparently, Rico's stock contains less __________ than his classmates' stocks. -
Answer-gelatin
Two types of salad greens that should not normally be used by themselves are escarole
and chicory. - Answer-True
Nouvelle cuisine is the French name for the type of classical cooking developed by
Escoffier. - Answer-False
Skilled personnel who cook foods to order are in demand in all types of food-service
operations. - Answer-False
Carême's books contain the first systematic account of __________. - Answer-Recipes
Certified Answers
A cook's judgment is based on his or her __________. - Answer-experience
knowledge of basic cooking principles
understanding of the raw materials available
In a microwave oven, the microwaves penetrate to the center of a large roast and cook
the item rapidly. - Answer-False
Coagulation of egg protein stabilizes the emulsion in mayonnaise. - Answer-Flase
Microwaves do not go through metal, such as aluminum foil. - Answer-True
Adding an acid to meat during the cooking process __________. - Answer-helps to
dissolve some of its connective tissue
White and black pepper are harvested from the same plant. - Answer-True
In order to assemble a sachet, you must have ___________. - Answer-string
cheesecloth
herbs and spices
Which of the following words or phrases is closest to the meaning of mise en place? -
Answer-pre-preparation
Which of the following statements about marinating is incorrect? - Answer-Cover only
part of the product with the marinade.
Marinate thicker products longer than thinner ones.
Which of the following is not one of the first three steps in the process of dicing an onion
with a chef's knife? - Answer-Square off the onion by cutting a slice from all sides.
Which of the following cuts is in the shape of a cube? - Answer-brunoise
The __________ is the cook's most important and versatile cutting tool. - Answer-chef's
knife
In many large restaurants, mise en place includes the __________. - Answer-
preparation of stocks and sauces
preparation of breadings and batters
cutting and trimming of meat, poultry, fish, and vegetables
, Which of the following types of marinades is most widely used for enhancing the flavor
of barbecued meats? - Answer-dry
Stainless steel and aluminum containers are best for marinating. - Answer-False
An emulsion is a(n) __________. - Answer-uniform mixture of two unmixable liquids
The process of reduction may be used in sauce making for the purpose of - Answer-
concentrating the sauce.
correcting the texture of a sauce.
concentrating flavoring ingredients to be added to a sauce.
The purpose of deglazing a pan is to __________. - Answer-dissolve particles of
cooked food remaining on the bottom of the pan
The technique used to make meat glaze from stock is called: - Answer-reduction.
It is common to add tomatoes when you are making brown stock. - Answer-True
The difference between brown stocks and white stocks is that __________. - Answer-
the bones and mirepoix in a brown stock are browned
The definition of a stock contains all of the following components except __________. -
Answer-thickened
Which of the following statements is a correct answer to the following question?
"Describe one characteristic or use of a glaze or glace?" - Answer-It is necessary to add
only a small amount of a glaze to most recipes because glazes are so concentrated.
Flavored oils should be refrigerated because - Answer-botulism could develop in
unrefrigerated flavored oils.
When Rico chilled his stock, it didn't solidify like the stocks of the other students in his
class. Apparently, Rico's stock contains less __________ than his classmates' stocks. -
Answer-gelatin
Two types of salad greens that should not normally be used by themselves are escarole
and chicory. - Answer-True
Nouvelle cuisine is the French name for the type of classical cooking developed by
Escoffier. - Answer-False
Skilled personnel who cook foods to order are in demand in all types of food-service
operations. - Answer-False
Carême's books contain the first systematic account of __________. - Answer-Recipes
