Culinary Essentials ©2010

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Practice Quizzes

1
During evaporation, liquid escapes from a pan as what?
A)Ice.
B)Liquid.
C)Vapor.
D)Gas.
2
What determines the nutritive value of food when it is served?
A)Cooking time and technique.
B)Cooking time and mise en place.
C)Coagulation and pigmentation.
D)Cooking technique and pigmentation.
3
At what temperature does the redness of meat begins to decrease significantly?
A)140°F and 160°F (60°C and 71°C)
B)145°F and 160°F (63°C and 71°C)
C)140°F and 165°F (60°C and 74°C)
D)145°F and 165°F (63°C and 74°C)
4
Which of the following is not a common pigment found in food?
A)Chlorophyll.
B)Flavonoids.
C)Riboflavin.
D)Carotenoids.
5
When you grill meat, what type of cooking technique are you using?
A)Moist cooking.
B)Dry Cooking.
C)Direct cooking.
D)None of the above.
6
What process occurs 5 to 15 minutes after you remove a large food product from its heat source?
A)Coagulation.
B)Continuation cooking.
C)Carryover Cooking.
D)Recovery time.
7
How hot should the oven be when you first place a roast in the oven to sear it?
A)325°F to 350°F (163°C to 177°C)
B)350°F to 375°F (177°C to 191°C)
C)400°F to 450°F (204°C to 232°C)
D)450°F to 475°F (232°C to 246°C)
8
What is it called when food is roasted over an open fire?
A)Open-spit roasting.
B)Rotisserie.
C)Flame-broiled.
D)Grilled.
9
Which of the following is not used to coat food before it is fried?
A)Dredge.
B)Brush.
C)Batter.
D)Bread.
10
Which of the following type of food is not typically broiled?
A)vegetables
B)Soup.
C)Meat.
D)Poultry.
11
What term describes partially cooking ribs in boiling water?
A)Blanching.
B)Shocking.
C)Steaming.
D)Parboiling.
12
What does deglaze mean?
A)To scrape glaze off a pan shortly after roasting in order to lessen the calories in the finished product.
B)To add a small amount of liquid to a pan to loosen brown bits of food after sautéing or searing.
C)The process of soaking sautéed onions in stock in an effort to release the caramelized outer layer to flavor a soup.
D)None of the above.
13
Why does stewing generally take less time than braising?
A)Stewing uses a higher temperature to cook food than braising does.
B)Stew requires you to add vegetables, which temporarily lower the temperature of the water.
C)Pieces of meat that are used in stewing are generally smaller than those used in braising.
D)Pieces of meat that are used in stewing are generally cooked prior to the stewing process.
14
What does added pressure do to the steaming process?
A)Lowers the temperature, cooking the food slower.
B)Raising the temperature, cooking the food faster.
C)It has no outward effect on the cooking process.
D)It creates more steam and blanches the food.
15
What appliances do you use when you poach food?
A)The range or oven.
B)The oven or broiler.
C)A slow cooker or the range.
D)The broiler or a pressure steamer.
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