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Culinary Chapter 12

Total questions: 40

Worksheet time: 33mins

Name
Class
Date
1.

When dealing with portion control you should consider the following:

a)

employee skills

b)

menu

c)

storage

d)

all of the above

2.

Fresh meat should be stored at temperatures between ?

a)

30F and 35F

b)

40 and 45F

c)

35 and 40F

d)

35 and 45F

3.

. The ideal temperature for frozen meat is?

a)

-40F

b)

-50F

c)

-45F

d)

-35F

4.

At what air temperature can you store shell eggs?

a)

41 degrees F or lower

b)

45 degrees F or lower

c)

60-70 degrees F or lower

d)

Room temperature

5.

Some meats are dusted with flour before cooking to seal in juices and promote even browning

a)

true

b)

false

6.

Stews benefit from high temp cooking

a)

true

b)

false

7.

Process of inserting small strips of pork fat into meat with a needle.

a)

marbling

b)

butcher

c)

dress

d)

fabricate

e)

larding

8.

to slaughter and/or dress or fabricate animals for consumption

a)

marbling

b)

butcher

c)

dress

d)

fabricate

e)

carve

9.

To trim or otherwise prepare an animal carcass for consumption

a)

marbling

b)

butcher

c)

dress

d)

fabricate

e)

carve

10.

to cut a larger portion of raw meat, poultry or fish into smaller portions

a)

marbling

b)

butcher

c)

dress

d)

fabricate

e)

carve

11.

To cut cooked meat or poultry into portions

a)

marbling

b)

butcher

c)

dress

d)

fabricate

e)

carve

12.

Measure the amount of usable meat on a carcass and provide a uniform method of identifying cuttability differences among carcasses

a)

marbling

b)

yield grades

c)

dress

d)

fabricate

e)

carve

13.

the cooking that occurs after a food is removed from a heat source

a)

marbling

b)

carry over cooking

c)

dress

d)

fabricate

e)

carve

14.

when meat is browned in fat then cooked in liquid

a)

brown stews

b)

carry over cooking

c)

dress

d)

fabricate

e)

carve

15.

moisture and vapor proof packaging prevents this

a)

brown stews

b)

carry over cooking

c)

freezer burn

d)

fabricate

e)

carve

16.
what are the benefits of aging meat
a)
it becomes tougher and less flavoursome
b)
you can buy it cheaper as its old meat
c)
you don't have to work fast as you have plenty of time with it
d)
it tenderises the meat, adds more flavour to the meat
17.
what ingredients tenderise meat from a marinade
a)
the herbs and spices eg coriander and cumin power
b)
oil, vinegar, pepper
c)
acidic ingredients eg vinegar, lemon juice
d)
nothing it only adds colour to your dish
18.
what is the correct way to carve meat
a)
while it is still in the pan
b)
across the grain of the meat
c)
along the grain of the meat
d)
on you work bench with a cloth under it
19.

Large portion sizes probably seem _________ to most young people of today.

a)

normal

b)

weird

c)

abnormal

d)

controled

20.

Grilling is excellent for cooking bigger pieces of food

a)

True

b)

False

21.

To cook food in a small amount of liquid in a tightly covered pan over low heat is known as

a)

Braising

b)

Grating

c)

Roasting

d)

Broiling

22.

Stewing is a combination cooking method

a)

True

b)

False

23.

Pathogens grow well in food that has a temperature between

a)

0°F and 100°F

b)

31°F and 100°F.

c)

41°F and 135°F.

d)

55°F and 155°F

24.

A foodborne-illness outbreak occurs when

a)

one person gets ill after eating food.

b)

one person gets ill after eating food that was not completely cooked.

c)

two or more people get the same illness after eating different foods.

d)

two or more people get the same illness after eating the same food.

25.

The “first-in, first-out” rule refers to

a)

purchasing items froma key supplier

b)

storing potentially hazardous foods first

c)

using new food supplies before older ones

d)

using older food supplies before newer ones

26.

Ready-to-eat TCS food that has been prepped in-house and stored at 41°F or lower should be thrown out after ____________ days.

a)

2

b)

5

c)

7

d)

10

27.

A china cap and a chinios are each type of ......

a)

strainer

b)

spoon

c)

fork

d)

mixer

28.

water boils at which temperature?

a)

100 degrees Celsius

b)

212 degrees Fahrenheit

c)

both

d)

neither

29.

what baking and pastry tool is used by squeezing it?

a)

pastry bag

b)

pastry roller

c)

pastry box

d)
30.

The French term for a fish cook is

a)

friturier

b)

poissonier

c)

boulanger

d)

confiseur

31.

What type of knife is used to cut bread and cake?

a)

serrated

b)

sharp

c)

channel

d)

butcher

32.

Yeast is very sensitive to _______________?

a)

temperature

b)

moisture

c)

both temperature and moisture

d)

neither temperature or moisture

33.

Which of the following statements best describes larding?

a)

Long, thin strips of fat or vegetables are inserted into the center of the lean meat.

b)

Fat within the muscle tissues

c)

Natural fat that surrounds muscle tissues

d)

Wrapping a lean meat with fat, such as bacon, before roasting.

34.

Which of the following statements best describes the fat cap?

a)

Long, thin strips of fat or vegetables are inserted into the center of the lean meat.

b)

Wrapping a lean meat with fat, such as bacon, before roasting.

c)

Natural fat that surrounds muscle tissues

d)

Fat within the muscle tissues

35.

Which of the following statements best describes barding?

a)

Fat within the muscle tissues

b)

Natural fat that surrounds muscle tissues

c)

Wrapping a lean meat with fat, such as bacon, before roasting.

d)

Long, thin strips of fat or vegetables are inserted into the center of the lean meat.

36.

What cut of meat is the most popular cut purchased by foodservice operations?

a)

Primal Cut

b)

Fabricated Cut

c)

Whole Carcass

d)

Hind Cut

37.

What cooking techniques uses hot dry air to cook the food?

a)

Sauteing

b)

Roasting

c)

Pan-frying

d)

Braising

38.

What cut of meat is most likely to result in a waste of food and money?

a)

Primal Cut

b)

Fabricated Cut

c)

Whole Carcass

d)

Hind Cut

39.

High-heat cooking is the best method for preparing large cuts of meat.

a)

True

b)

False

40.

A primal cut is a menu-sized portion of meat.

a)

True

b)

False

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