Quarter 2 : food and beverages (Summative test 1)

1. It is used to describe a variety of dried, aromatic vegetable products that are used in building the flavors of prepared food.

• Herbs

• Flavor enhancer

• Mirepoix

• Spices

2. It is a mixture of chopped celery, onions, and carrots cut into small pieces.

• Herbs

• Mirepoix

• Spices

• Flavor enhancer

3. It is known as monosodium glutamate (MSG) which looks like salt.

(a)  

4. These are usually referred to as leaves and stems of soft-stemmed plants that grow in temperature climates.

(a)  

5. It is the dried unripe berry of a climbing vine. During drying, the green berry becomes dark brown or black.

(a)  

6. Which of the following does not serve as a thickening agent?

• Cornstarch

• Flour

• Eggs

• Spices

7. What is the oldest commodities known by man?

(a)  

8. Which of the following sauce preparation techniques refers to as moistening and then scraping up the brown bits of food that stick to the bottom of the pan?

• Finishing

• Deglazing

• Reduction

• Starch Thickening

9. Which of the following refers to a classic system of sauces based on the French culinary standards?

• Grand Sauce

• Brown Sauce

• White Sauce

• Tomato Sauce

10. Which of the following can be produced by thickening the liquid with roux and the basic ingredient is milk?

• Hollandaise sauce

• Brown sauce

• White sauce

• Tomato sauce