Culinary Essentials ©2010

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Practice Quizzes

1
Which grade of fresh fruit means good, average quality?
A)U.S. No. 1
B)U.S. No. 2
C)U.S. No. 3
D)U.S. Fancy
2
How can you prevent fruits from ripening?
A)Expose them to ethylene gas.
B)Wrap them in plastic bags.
C)Keep them chilled and away from other fruits.
D)Store them in a dark cabinet.
3
Which grade of frozen fruit means above average quality?
A)U.S. No. 1
B)U.S. No. 2
C)U.S. Grade A
D)U.S. Grade B
4
How can you prevent enzymatic browning?
A)Keep the fruit away from direct sunlight.
B)Dip the fruit in citrus juice.
C)Dip the fruit in cold water.
D)Soak the fruit in cold water.
5
Which two moist cooking methods are commonly used for cooking fruit?
A)boiling and poaching
B)boiling and simmering
C)simmering and poaching
D)poaching and steaming
6
How do commercial kitchens classify vegetables?
A)by the types of seed or bulbs they are grown from
B)by how they are used in the kitchen
C)by which course they are to be served with
D)by their color
7
Which of these is not a type of mealy potato?
A)red
B)russet
C)Yukon
D)white sweet
8
Which statement is true of canning vegetables?
A)Canning preserves the flavor of vegetables.
B)Canning can cause nutrient loss.
C)Canning can dull the color of green vegetables.
D)all of the above
9
Which dry heat method is not commonly used for vegetables?
A)baking
B)sautéing
C)smoking
D)grilling
10
How can you tell when leafy vegetables are properly cooked?
A)They should be slightly duller in color than when raw.
B)They should be slightly brighter in color than when raw.
C)They should be crisp.
D)When they have cooked for 10 minutes.
11
Why is it important to look for uniformly sized pieces when purchasing legumes?
A)to ensure even cooking
B)to ensure they are high quality
C)to ensure they are ripe
D)to ensure they have been stored properly
12
Which type of legumes are also called chick peas?
A)garbanzo beans
B)fava beans
C)soybeans
D)yellow split peas
13
What is the most efficient way to soak legumes?
A)quick soak
B)soak them overnight in just enough water to cover them, at room temperature
C)soak them overnight in three times their volume of water in the refrigerator
D)soak them for one hour in warm water
14
Which of the following is not a method used to cool legumes quickly?
A)Divide the hot legumes into smaller quantities. Place them into pre-chilled shallow pans and refrigerate.
B)Drain the legumes of the hot cooking liquid and place them in a bowl in the refrigerator.
C)Divide the food into small, shallow pans and place the pans in ice water in a sink.
D)Stir the legumes with cold paddles that you fill with water and freeze.
15
How long can cooked legumes safely be stored in the refrigerator?
A)up to 6 months
B)up to 3 months
C)up to 6 days
D)up to 3 days
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