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WorksheetsNOCTI pt 2
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
Pouring a liquid over food as it cooks using a baster or a spoon is called
a)
baking
b)
blanching
c)
basting
d)
reducing
2.
Reduction occurs when a mixture is simmered until some of the liquid evaporates. Reduction is a way to
a)
reduce fat content
b)
refine flour
c)
thicken sauce
d)
flavor soups
3.
Leavening agents used in baked products are
a)
air, baking powder, flour and starch
b)
roux, vinegar, baking soda and baking powder
c)
yeast, air, lemon juice and salt
d)
air, baking powder, baking soda, steam and yeast
4.
Leavening agents cause a baked product to become
a)
larger and rise
b)
smaller and flat
c)
brittle and dry
d)
moist and airy
5.
When a recipe asks you to cream sugar and butter it means
a)
to beat ingredients with flour
b)
to beat ingredients until soft and creamy
c)
to mix ingredients with milk
d)
to stir in a dairy product
6.
Trey is preparing brown beef stock. What process removed the rich flavor particles form the roasting pan and adds color to the stock.
a)
Au Jus
b)
Coulis
c)
Deglaze
d)
Reduction
7.
To rid a clear soup, like a consomme, if particles that are too fine to be strained out is to.
a)
Clarify
b)
Deglaze
c)
Extract
d)
Puree
8.
Which is a thickening agent made of equal fat and flour
a)
Flour/Water paste
b)
Cornstarch Slurry
c)
Arrowroot
d)
Roux
9.
What is the first step in making brown stock?
a)
Boiling the ingredients for one hour.
b)
Browning the ingredients in the oven
c)
Sauteing the ingredients in olive oil until soft
d)
Simmering the ingredients several hours
10.
Which are the five mother sauces?
a)
Bechamel,Veloute,Tomato,Espannole, and coulis
b)
Bechamel,Veloute,Tomato,Espagnole, and hollandaise
c)
Salsa,Relish,Gravy,Coulis and Roux
d)
Bechamel,Veloute,Tomato,Gravy and Coulis
11.
Which piece of equipment would be used to cook stocks?
a)
Skillet
b)
Double Boiler
c)
Roasting Pan
d)
Stock Pot
12.
What is the difference between a white stock and a brown stock?
a)
Brown stocks use roasted ingredients and the addition of a mirepoix.
b)
Brown stocks use roasted ingredients and the addition of tomato.
c)
Brown stocks use boiled ingredients and the addition of mirepoix.
d)
Brown stocks use boiled ingredients and the addition of tomato.
13.
What is another name for pan drippings or unthickened meat juices?
a)
Al Dente
b)
Au jus
c)
A la king
d)
A la mode
14.
What process is used to remove fat while a stock is simmering
a)
Bouquet garni
b)
Deglaze
c)
Mirepoix
d)
Skimming
15.
1/4 cup is how many ounces?
a)
2
b)
8
c)
4
d)
None of the above
16.
How many Fluid ounces are in a cup?
a)
16
b)
64
c)
8
d)
128
17.
How many quarts are in a gallon?
a)
4
b)
9
c)
16
d)
All of the above
18.
How many teaspoons are in a tablespoon?
a)
1
b)
3
c)
8
d)
None of the above
19.
What cooking method minimizes nutrient loss?
a)
broiling
b)
parboiling
c)
steaming
d)
stewing
20.
What moist cooking technique partially cooks food using the boiling method?
a)
baking
b)
blanching
c)
boiling
d)
steaming
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