Search
Info
Warning
Danger

Study Resources (Chemistry)

MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What does the NSF designation on cookware guarantee? A)contact surfaces are nontoxic B)easily cleaned C)rounded and smooth corners and edges D)A and C E)all of the above 2)Which metal is the best conductor of heat? A)copper.
6 Views
View Answer
TRUE/FALSE.  Write 'T' if the statement is true and 'F' if the statement is false. 12)Sautéing is a dry-heat cooking method that uses stock for moisture and tenderness. 13)Broiling uses radiant heat from an overhead source. 14)Stir-frying is another name for pan-frying. 15)Poached items should first be browned to caramelize the.
0 Views
View Answer
TRUE/FALSE.  Write 'T' if the statement is true and 'F' if the statement is false. 16)Household appliances are recommended for use in professional kitchens. 17)Most cutting and chopping jobs are most efficiently done with a machine, such as a food processor. 18)Liquid and dry ingredients can both be accurately measured with.
1 Views
View Answer
TRUE/FALSE.  Write 'T' if the statement is true and 'F' if the statement is false. 13)Veal is a by-product of the dairy industry. 14)Many veal bones are actually cartilage. 15)Sweetbreads are pressed to remove impurities and fat. 16)The meat from formula-fed calves and free-range calves is the same. 17)Veal scallops are.
1 Views
View Answer
SHORT ANSWER.  Write the word or phrase that best completes each statement or answers the question. 21)What technique should you use when making cream soups to avoid curdling? 22)What is the term for cooking vegetables until they are tender but not browned? 23)What type of soups is hearty vegetable beef? 24)What.
1 Views
View Answer
MATCHING.  Choose the item in column 2 that best matches each item in column 1. Match each of the small sauces with its mother or leading sauce. 31)morney A) béchamel 32)Creole B) velouté 33)suprême C) espagnole 34)choron D) hollandaise 35)marchand de vin E) tomato 36)bearnaise ESSAY.  Write your answer in the space.
1 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following statements is not true of veal? A)it is the product of young beef calves B)the meat is light pink and firm C)it has marbling D)all of the above 2)What does the primal.
5 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following do you begin with to sharpen your knife? A)fine whetstone B)steel C)coarse whetstone D)fine soapstone 2)Which is the best cutting surface? A)wood B)glass C)marble D)stainless steel 3)What is the correct angle to.
5 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following is not a primal cut of beef? A)short plate B)round C)tenderloin D)short loin 2)Where is a New York steak cut from? A)boneless strip loin B)tenderloin C)primal round D)sirloin 3)Which of the following.
5 Views
View Answer
SHORT ANSWER.  Write the word or phrase that best completes each statement or answers the question. 21)What do poaching and simmering have in common? 22)What is a combination cooking method? 23)What cooking method is similar to pot roasting? 24)What are two combination cooking methods? 25)What is the term for the tendency.
3 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What type of menu do most fast food restaurants use? A)market menu B)static menu C)cycle menu D)prix fixe menu 2)What type of menu lists each food and beverage item with their prices? A)semi à la carte.
9 Views
View Answer
MATCHING.  Choose the item in column 2 that best matches each item in column 1. 11) glucoseA) disaccharide 12) lactose B) major mineral 13) iron C) trace mineral 14) vitamin A D) monosaccharide 15) calcium E) fat soluble TRUE/FALSE.  Write 'T' if the statement is true and 'F' if the statement is false. 16)Cholesterol is.
0 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following is not referred to as venison? A)white-tail deer B)elk C)moose D)blackbuck antelope 2)How should game birds be cooked? A)medium rare B)rare C)well-done D)medium 3)What can you do to prevent game birds from.
2 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following is not a dry-heat cooking method? A)grilling B)deep-frying C)sautéing D)steaming  2)What is the temperature range for poaching? A)145° F-160° F B)160° F-185° F C)185° F-205° F D)200° F-212° F 3)Which frying method.
6 Views
View Answer
SHORT ANSWER.  Write the word or phrase that best completes each statement or answers the question. 26)Why do you need to take care when handling and storing milk and other dairy products? 27)What does homogenization do? 28)How is crème fraîche different from sour cream? 29)In what two ways does European-style butter.
0 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following is not a broth-based soup? A)beef barley B)chicken noodle C)mixed vegetable D)chicken gumbo 2)How is a broth different from a stock? A)broth is clarified B)broth is made with meat, not just bones.
5 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)How is lamb shoulder most often prepared? A)grilling or broiling B)cutting into chops C)braising D)grinding for patties 2)What are the small ribs taken from the primal breast called? A)rack B)Denver ribs C)hotel rack D)Frenched 3)What is.
4 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following is not connective tissue? A)elastin B)collagen C)silverskin D)subcutaneous fat 2)What should you consider when purchasing meats? A)menu needs B)storage facilities C)staff meat fabrication skills D)B and C E)all of the above 3)What.
3 Views
View Answer
SHORT ANSWER.  Write the word or phrase that best completes each statement or answers the question. 21)What does FIFO stand for? 22)What is the time-and-temperature principle? 23)What food-borne illness is transmitted through milk products and deli meats? 24)What is the common name for bovine spingiform encephalopathy (BSE)? 25)What virus is spread.
0 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What nutrients must be provided by the diet because the body cannot produce them in sufficient quantities? A)micronutrients B)essential nutrients C)nonessential nutrients D)calories 2)What are simple carbohydrates? A)starches B)polysaccharides C)naturally occurring sugars D)fiber 3)Where are polyunsaturated.
7 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the distinctive quality of a food or drink perceived with the combined senses of taste, touch and smell? A)flavor B)taste C)aroma D)palate 2)How does a dish taste when it lacks salt? A)bitter B)sour C)flat.
3 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the bundle of herbs and aromatics used for flavoring soups or stews called? A)sachet d'épices B)onion piquet C)bouquet garni D)infusion 2)What is the combination of herbs and spices ground together and mixed with oil?.
5 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the process that all Grade A milk must go through to destroy pathogenic bacteria? A)pasteurization B)ultra-pasteurization C)homogenization D)certification 2)What has been removed in concentrated milks? A)fat B)sugar C)water D)flavor 3)Which of the following milk.
3 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)How is poultry graded by the USDA? A)USDA Grade A, B or C B)Prime, Choice, Good or Utility C)USDA 1, 2 or 3 D)Choice, Select, Commercial or Canner 2)What is a capon? A)squab B)young pigeon C)castrated.
3 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)What is the meaty, tender pork cut containing a portion of the blade bone? A)spareribs B)fresh ham C)Boston butt D)loin 2)Which primal cut of pork is the least tender? A)belly B)fresh ham C)Boston butt D)shoulder 3)How.
5 Views
View Answer
MULTIPLE CHOICE.  Choose the one alternative that best completes the statement or answers the question. 1)Which of the following sauces cannot be made from demi-glace? A)bordelaise B)allemande C)poivrade D)chasseur 2)Which of the following sauces is cooked? A)salsa B)relish C)montpelier butter D)chutney 3)What is the sauce made by reducing the liquid in.
6 Views
View Answer