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Study Resources (Chemistry)

MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What are glutenin and gliadin that form gluten? A)starches B)fibers C)proteins D)carbohyrates 2)What is the process of beating fat and sugar together to incorporate air? A)folding B)creaming C)blending D)cutting 3)What does a flour milled from strong,.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the French name for the dough used to make éclairs? A)pâte brisée B)pâte sucrée C)pâte a choux D)pâte feuilletée 2)What is the meringue cooked by adding hot sugar syrup? A)Swiss B)Italian C)French D)common 3)How.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What substance promotes ripening or causes spoilage in some fruits? A)glucose B)ethylene gas C)oxalic acid D)tartaric acid 2)What is the largest fruit crop in the world? A)apples B)citrus fruits C)grapes D)strawberries 3)Which of the following fruits.
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MATCHING.  Choose the item in column 2 that best matches each item in column 1. 13)sabayon A) stirred or baked custard topped with caramelized sugar 14)baked Alaska B) stirred custard made with egg yolks and wine 15)charlotte C) custard baked over caramelized sugar and inverted for service 16)BavarianD) frozen fruit purée.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following is not a type of chicory? A)Belgian endive B)baby red oak leaf C)escarole D)frisée 2)What is basic French dressing made with? A)oil, vinegar and seasonings B)tomatoes, oil and vinegar C)mayonnaise, tomatoes and.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the largest part of the grain kernel? A)bran B)hull C)endosperm D)germ 2)Which of the following would be best for making French fries? A)new red potatoes B)russet potatoes C)sweet potatoes D)chef potatoes 3)What is the.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What type of shortening is normally used for chiffon cakes? A)melted butter B)oil C)room-temperature butter D)hydrogenated shortening 2)What is the cause of cakes peaking in the center and cracking? A)the oven temperature was too cool B)the.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the process by which yeast changes sugar into carbon dioxide? A)fermentation B)proofing C)oven spring D)gelatinization 2)What is the result of steaming bread while it is baking? A)a soft crust B)a hard crust C)a very.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the first decision that needs to be made when planning a buffet? A)cost B)theme C)menu D)table arrangement 2)As a general rule, how many people can a single-sided buffet serve? A)up to 50 B)50-75 C)up.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Flavored butter is what component of a sandwich? A)the base B)the filling C)the spread D)the garnish 2) Which is the best choice for making a wrap? A)a croissant B)a tortilla C)a pita D)a crusty French roll.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the term for a strict vegetarian who will not eat any meat, fish or poultry or any product derived from animals? A)raw foodist B)vegan C)macrobioticist D)vegetarian 2)When did vegetarianism become a trend in the.
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MATCHING.  Choose the item in column 2 that best matches each item in column 1. 11)ballotine A) forcement baked in an earthenware mold without a crust 12)terrine B) slow-cooked mashed duck or goosemeat packed in its own fat 13)quenelles C) whole poultry boned, stuffed, reshaped and poached, served cold 14)rillettesD) boned,.
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1.1   Multiple-Choice Questions 1) The branch of chemistry that is the study of compounds containing carbon is called A) organic chemistry B) geochemistry C) physical chemistry D) biochemistry E) general chemistry 2) The branch of chemistry that is the study of the composition, properties, and reactions of matter is  called A) organic chemistry B) geochemistry C) physical chemistry D).
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11) The metric base unit for length is the A) meter B) inch C) millimeter D) kilometer E) foot 12) The metric unit for volume is the  A) meter B) quart C) liter D) pint E) centimeter 13) Which of the following is the basic unit of mass in the SI? A) pound B) kilogram C) milligram D) microgram E) gram 14) Which of the following.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following has most in common with a Bavarian? A)mousse B)pastry cream C)sabayon D)crème anglaise 2)Which of the following custards should be allowed to boil? A)vanilla custard sauce B)pastry cream C)crème brûlée D)sabayon 3)Which.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the indigestible complex carbohydrate found in the cell wall of plants? A)collagen B)cellulose C)crude fiber D)elastin 2)What temperatures should most fresh vegetables be stored at? A)34° F-40° F B)40° F-45° F C)40° F-60° F.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)For what purpose would you not use Grade B eggs? A)scrambling B)pan-frying C)whipping D)baking 2)What should you do to get the maximum volume when whipping egg whites? A)warm the whites to room temperature B)use a clean.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What are the components of a canapé? A)base, spread B)base, spread, filling C)base, spread, garnish D)base, spread, filling, garnish 2)What is the boat-shaped savory dough shell that is filled and served as a canapé? A)barquette B)tartlet.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following fish are not available commercially in the United States.? A)Dover sole B)freshwater bass C)dolphinfish D)St. Peter's fish 2)Which of the following is not a crustacean? A)shrimp B)lobster C)squid D)crab 3)How are fish.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)When using the biscuit method for making quick breads, what should the fat be? A)pure butter B)cold C)melted D)softened 2)When using the creaming method for making quick breads, what should the fat be? A)pure butter B)cold.
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MATCHING.  Choose the item in column 2 that best matches each item in column 1. 11)mango A) an autumn fruit with orange, jelly-like flesh 12)cape gooseberries B) orange, cherry-sized fruit with a papery husk 13)mangosteen C) small, orange-colored citrus 14)kumquat D) French for strawberry 15)persimmon E) hard reddish-purple rind with white.
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TRUE/FALSE.  Write 'T' if the statement is true and 'F' if the statement is false. 11)Garnishes should always compliment the food and be consistent with its seasonings. 12)White and cream plates are safe bets because they compliment all foods. 13)Foods with similar textures are less visually appealing than foods with different.
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following is not part of a forcemeat? A)dominant meat B)panada C)garnishes D)casings 2)What is the hearty, heavily seasoned forcemeat that is often baked as a terrine? A)basic B)country-style C)mousseline D)sausage-style 3)What temperature should.
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TRUE/FALSE.  Write 'T' if the statement is true and 'F' if the statement is false. 21)The USDA provides for voluntary grading of fresh vegetables on the wholesale market. 22)Irradiation uses radiation to destroy insects and bacteria and to slow ripening. 23)Unlike meat and fish, vegetables are not affected by carryover cooking..
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MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the process of offering foods to diners in a way that is visually pleasing? A)service B)presentation C)composition D)buffet 2)What is the term encompassing the color, texture and arrangement of a plate of food? A)presentation.
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MATCHING.  Choose the item in column 2 that best matches each item in column 1. 11)oven spring A) a liquid by-product of sugar production 12)glutenB) staling 13)molasses C) the product that results when cocoa beans are first crushed 14)starch retrogradation D) an elastic network of proteins 15)chocolate liquor E) the initial.
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