Quiz Week 7 HM1153A2 Suhana

1. When making a vegetable soup, it is important to remember to avoid:

• undercooking the vegetables

• cutting all the vegetables into the same sizes and shapes

• adding all the vegetables at the same time if they have different cooking times

• all of the above.

2. The proper temperature to confit an egg yolk is

• 62C – 65C

• 50C – 53C

• 70C – 73C

• 55C - 58C

Why is it called short crust pastry?

• Because of high proportion of flour to fat

• Because of high proportion of fat to flour

• Because of high proportion of liquid to flour

• Because of high proportion of flour to liquid

The basic ratio of salt to water for a brine is

• 15ml salt: 250ml liquid

• 30ml salt: 250ml liquid

• 45ml salt: 250ml liquid

• 60ml salt: 250ml liquid

If not drawn out and removed, what will blood, and other impurities do to the stock?

• Make the stock tasteless

• Cloud the stock

• Render too much fat

• Make it inedible

Some chefs believe that salting meat before it is broiled is not a good idea because salt

• strengthens elastin and makes meat tougher

• produces a tough, brown crust on broiled meats

• draws moisture to the surface and retards browning

• changes flavor once it is subjected to the heat of the broiler

Why sometimes sugar is added to brine solution?

• To maintain moisture

• To give meats a better texture

• To keeps the meat juicier

• To promote better browning and enhance favor

The temperature for medium doneness of meat is

• 45C – 49C

• 50C – 54C

• 55C – 59C

• 60C – 64C

The breading or batter used when deep-frying fish

• protects the fish from the frying fat

• protects the frying fat from the fish

• provides a crisp, flavorful, and attractive covering

• all of the above

A simple garnish should be

• Edible

• appropriate to the food

• planned into the plate layout, not just stuck on haphazardly

• all the above