Advanced Food Preparation - FINAL EXAM REVIEW, PART 1

Front

Which of the following is an example of a butter substitute in a recipe? A. Egg Yolks, B. Margarine, C. Half and half, D. Peanut butter

Back

Margarine

Front

Which of the following is a non-functional garnish? A. A lemon wedge squeezed over fish B. Brunoise red pepper added to broccoli C. A rosemary sprig added to mash potatoes D. Micogreens added to risotto.

Back

A rosemary sprig added to mash potatoes.

Front

What can be made by simmering fresh fruits or dried fruits in a sugar syrup?

Back

Compote

Front

Which of the following is an effect of blanching vegetables? A. Sets the color, B. Hardens the flesh, Increases the calories, Increases strong flavors

Back

Sets the color

Front

Which cost is noncontrollable or fixed? A. Food and beverage, B. Hourly wages, C. Seasonal advertising, D. Manager salaries

Back

Manager salaries

Front

Which nutrient provides the greatest number of calories? A. Fats, B. Carbohydrates, C. Proteins, D. Vitamins

Back

Fats

Front

A recommended guideline regarding plate presentation in reference to sauces is that sauce should

Back

be served around or under food

Front

Which cooking method is best for very lean fish? A. Grilling, B. Broiling, C. Poaching, D. Baking

Back

Poaching

Front

To accurately be labeled "ice cream", it must contain what percentage of milk fat?

Back

8%

Front

Which type of connective tissue will break down during the process of cooking meat? A. Elastin, B. Collagen, C. Silverskin, D. Gristle

Back

Collagen