Is food contamination considered a significant public health issue today? Why?

Yes, it is a result of food borne diseases that affect many people every year.

How can you determine a quality dressed chicken?

It is free from bruises, no broken bones, firm muscles, and odorless.

How can you determine a quality dressed chicken?

It is free from bruises, no broken bones, firm muscles, and odorless.

What should James do to ensure the chicken is cooked properly after realizing he forgot to preheat the oven?

Remove the chicken from the oven, preheat it, and then return the chicken to continue cooking.

Which of the following is the primary characteristic that distinguishes espagnole sauce from other brown sauces? It is made with chicken stock and a white roux., It is thickened with cream and flavored with garlic and herbs., It is made with a tomato-based stock and thickened with cornstarch., It includes a brown roux, beef stock, and tomatoes as its base ingredients.

It includes a brown roux, beef stock, and tomatoes as its base ingredients.

Sauces are made from a variety of ingredients, such as stock, cream, butter, wine, vinegar, or fruits, and can be thickened with flour, cornstarch, or other thickeners. Which of the following is NOT true about sauce? It enhances the taste of the food. It can be added to all types of foods. It adds moistness, flavor, richness, appearance and appeal. It is a flavorful liquid usually thickened that is used to season.

It can be added to all types of foods.

How can you practice hygiene in preparing poultry? Options: follow correct procedures of cooking, use properly cleaned tools and equipment, soak poultry cuts in hot water before cooking, perform FIFO or the First In, First Out to ensure safety.

use properly cleaned tools and equipment

You are going to make a roux but you lack the budget in buying butter, which of the following fats is the best alternative and why? Options: Margarine, because aside from its lower cost, it is healthier than butter.; Animal fat, because it is the healthiest among all kinds of fats; Vegetable oil, because you can reuse the cooking oil in your house.; No other alternative, just use butter.

Vegetable oil, because you can reuse the cooking oil in your house.

What she will do to fix the problem?

Pull out a new bowl, separate one egg and add the yolk only to the new bowl, then slowly pour in the broken sauce while whisking vigorously.

Why does boiling cause cloudiness in soup?

It is because of the agitation of the ingredients.

Why should cooked poultry be eaten immediately or refrigerated if not consumed?

Because of its susceptibility to microbial growth.

Does it really matter to give value in plating?

Yes, because it improves its aesthetic appeal to the diner when served.

When preparing consommé, what is the role of the egg whites and how do they contribute to the clarity and flavor of the soup?

Egg whites act as a clarifying agent, trapping impurities and giving the consommé its clear appearance.

Which of the following factors is most likely contributing to this issue? Options: The stock was too cold when added to the roux., The roux was not cooked long enough before adding the stock., The stock was added too quickly, causing the roux to break down., The sauce was stirred too frequently, causing it to become too thick.

The roux was not cooked long enough before adding the stock.

How would you assess the quality of hollandaise sauce in terms of its texture, flavor balance, and consistency?

The sauce is smooth, velvety, and has a creamy consistency, with a balanced flavor of tangy lemon and buttery richness.

If your béchamel soup has become too thick, what should you do?

Gradually add more milk or stock to reach the desired consistency.

Which of the following fats is considered the best choice for sauce making due to its ability to produce the highest quality results? Margarine - because it is the least expensive. Animal fats - because they offer a unique flavor. Vegetable oil - because it is commonly available at home. Butter - because it provides the finest flavor and enhances the taste.

Butter - because it provides the finest flavor and enhances the taste.

The following are the different ways to maintain the optimum quality and freshness of stock, sauces and soups EXCEPT: - Following the guidelines or principles in preparing the stocks, soups and sauces. - Using fresh ingredients for stocks, soups and sauces. - Using the correct measurements of each ingredient for stocks, soups and sauces. - Using expensive ingredients and tools in preparing stocks, soups and sauces.

Using expensive ingredients and tools in preparing stocks, soups and sauces.

Which of the following should you consider in choosing the right quality of dressed chicken? Their head, feet and viscera are still intact, they are clean, well fleshed and they have moderate fat coverings., It has clear eyes, fine and soft feet, the bone at the tip of the breast is soft in younger chicken and thick in older one., Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen., The skin is smooth and yellow in color, the breast is plump, the thighs are well-developed, it has no objectionable odor, it is heavy and the skin is not watery.

The skin is smooth and yellow in color, the breast is plump, the thighs are well-developed, it has no objectionable odor, it is heavy and the skin is not watery.

If you were one of the diners, how would you assess the quality of Maria's clam chowder in terms of texture, flavor, and consistency?

The soup has a rich, creamy texture, with a well-balanced flavor and properly cooked ingredients.

In the preparation of velouté sauce, how does the process of combining roux with stock contribute to the sauce's texture and consistency?

The roux thickens the stock, creating a smooth and creamy texture, while the stock adds flavor and body to the sauce.

Which of the following steps is essential to ensure the bisque has the smooth, velvety texture it's known for? Options: Adding a significant amount of garlic for extra richness., Blending the lobster shells with the stock before straining it., Using a tomato base instead of a stock base for a tangier flavor., Adding heavy cream at the end of the cooking process, just before serving.

Blending the lobster shells with the stock before straining it.

Final Examination in Cookery Flashcards

Student preview

49 questions

Show all answers

1.

FLASHCARD QUESTION

Front

Which market form of poultry includes parts like wings, breasts, thighs, or drumsticks that are individually packed in a single container and either frozen or chilled?

Back

Dressed

2.

FLASHCARD QUESTION

Front

How can food-borne diseases be avoided in preparing and cooking poultry?

Back

Thoroughly heat or cook food.

3.

FLASHCARD QUESTION

Front

Which part of poultry is considered the "white meat"?

Back

Breast

4.

FLASHCARD QUESTION

Front

How do you classify a slaughtered poultry with the head, feet, blood, feathers, and internal organs removed? Options: De-feathered, Drawn, Dressed, Ready-to-cook

Back

Dressed

5.

FLASHCARD QUESTION

Front

Which cut of poultry is most suitable for preparing dishes like chicken lollipop?

Back

Drumettes

6.

FLASHCARD QUESTION

Front

What method are you going to apply if the gravy is too thick or just plain gummy?

Back

Just add liquid.

7.

FLASHCARD QUESTION

Front

Which of the following is NOT included in evaluating the general appearance of soup? Attractiveness and appealing to appetite, Pleasing and good color combination, Ingredients cooked just right, Highly nutritious

Back

Highly nutritious

Access all questions and much more by creating a free account

Create resources

Host any resource

Get auto-graded reports

Continue with Google

Continue with Email

Continue with Classlink

Continue with Clever

or continue with

Microsoft

Apple

Others

Already have an account?

Similar Resources on Wayground

44 questions

negocios hijos de su puta madre

Flashcard

•

12th Grade

44 questions

Leap 2 Chapter 8 Vocabulary

Flashcard

•

12th Grade

44 questions

Media B1 Flashcards adaptive 40Q

Flashcard

•

12th Grade

40 questions

Cultural Traditions and Celebrations Vocabulary

Flashcard

•

University

49 questions

lesson 10

Flashcard

•

12th Grade

50 questions

Ethics Miterms

Flashcard

•

University

Popular Resources on Wayground

15 questions

Fractions on a Number Line

Quiz

•

3rd Grade

20 questions

Equivalent Fractions

Quiz

•

3rd Grade

25 questions

Multiplication Facts

Quiz

•

5th Grade

29 questions

Alg. 1 Section 5.1 Coordinate Plane

Quiz

•

9th Grade

$fractions$

22 questions

fractions

Quiz

•

3rd Grade

11 questions

FOREST Effective communication

Lesson

•

KG

20 questions

Main Idea and Details

Quiz

•

5th Grade

20 questions

Context Clues

Quiz

•

6th Grade

Discover more resources for Life Skills

20 questions

Investing

Quiz

•

9th - 12th Grade

20 questions

Career

Quiz

•

9th - 12th Grade

20 questions

Paying for College

Quiz

•

9th - 12th Grade

20 questions

Types of Credit

Quiz

•

9th - 12th Grade

20 questions

Budgeting

Quiz

•

9th - 12th Grade

20 questions

Insurance

Quiz

•

9th - 12th Grade

20 questions

Managing Credit

Quiz

•

9th - 12th Grade

22 questions

Writing Checks

Quiz

•

7th - 12th Grade