WorksheetsFinal Exam Review - Basic Food Preparation
Total questions: 21
Worksheet time: 11mins
What tool would be use to measure ingredients like water and milk?
Which tool is best used to measure vanilla extract?
Because a convection oven has a fan that circulates the heated air, the cooking time of a recipe should be altered by how much?
Reduced 10%
Reduced 30%
Increased 30%
Not changed
What is the first step in making a brown stock?
boiling the ingredients for 1 hour
browning the ingredients in the oven
sauteing the ingredients in olive oil until soft
simmering the ingredients several hours
What is the difference between a white stock and a brown stock?
brown stocks use roasted ingredients and mirepoix
brown stocks use roasted ingredients and tomato
brown stocks use boiled ingredients and mirepoix
brown stocks use boiled ingredients and tomato
Which piece of equipment would be used to cook stocks?
What process is used to removed fat while a stock is simmering?
Bouquet garni
Deglaze
Mirepoix
Skimming
What provides the base for cream soups?
beef stock
broth
milk
poultry stock
Which is a thickening agent made of equal parts fat and flour?
flour/water paste
cornstarch slurry
arrowroot
roux
Trey is preparing brown beef stock. What process removes the rich flavor particles from the roasting pan and adds color to the stock?
au jus
coulis
deglaze
reduction
What are the 5 mother sauces?
béchamel, velouté, tomato, espagnole and coulis
béchamel, velouté, tomato, espagnole adn hollandaise
salsa, relish, gravy, coulis and roux
béchamel, velouté, tomato, gravy and coulis
In which breakfast service is the kitchen staff responsible for the elaborate plating of many different breakfast items?
traditional
american
english
continental
Which breakfast service is a simpler self-service breakfast?
american
traditional
continental
english
Which egg cooking procedure involves simmering whole shell eggs in water?
scrambling
hard-boiling
frying
poaching
