Skills Test Part 5

An ingredient that enhances the flavor of food is

• spice

• herb

• seasoning

• all of the above.

When beating egg whites, the foam may appear dry and curdled in texture. This condition is caused because

• some egg yolk has gotten into the white

• the eggs are too fresh

• the egg whites are too warm

• the egg whites have been overbeaten

When adding egg yolks to hot liquids or foods,

• drop in yolks, one by one, and stir with a wire whisk

• beat yolks slightly before adding

• add yolks after the liquid has cooked

• temper the beaten yolks with the hot liquid

To prepare mushrooms,

• peel

• soak in water for an hour

• scrub

• rinse and dry.

Leafy vegetables should be stored

• in an air-tight container

• covered with water in the refrigerator

• in the freezer

• at room temperature.

Which temperature on a meat thermometer indicates beef done to the medium stage when pulled from the oven?

• 350° F

• 170° F

• 160° F

• 145 ° F

The most common breading procedures would include dipping the product in

• fresh bread crumbs

• a batter, then flour

• flour, egg wash, then crumbs

• crumbs, egg wash, then flour

The process of cooking meat with dry heat in a slow oven is

• braising

• roasting

• browning

• broiling.

Beef is always tough because of

• overcooking

• the age of the animal

• the method of cooking

• the amount of connective tissue in the cut of meat.

Which is not one of the five basic sauces?

• brown

• white

• gravy

• veloute