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Chapter 1 Test

Total questions: 50

Worksheet time: 30mins

Name
Class
Date
1.

Cream contains far more fat than milk.

a)

True

b)

False

2.

Margarine is a manufactured product that looks like butter but contains no milk products.

a)

True

b)

False

3.

The main parts of a sandwich are the bread, filling, and spread.

a)

True

b)

False

4.

Coffee should be brewed fresh and be held for no longer than 2 hours.

a)

True

b)

False

5.

Gorgonzola and romano are examples of grating cheeses.

a)

True

b)

False

6.

Milk that has been heated to destroy harmful bacteria has been

a)

condensed.

b)

evaporated.

c)

pasteurized.

d)

homogenized.

7.

Which type of butter has had its milk solids and water removed using heat?

a)

Ripened

b)

Clarified

c)

Whipped

d)

Pasteurized

8.

What percentage of margarine's fat must come from fat?

a)

20%

b)

40%

c)

60%

d)

80%

9.

The process in which dairies make cheese by separating a milk's solids from its liquid is called

a)

curdling.

b)

clarification.

c)

pasteurization.

d)

homogenization.

10.

Cottage cheese and ricotta are examples of what type of cheese?

a)

Blue-veined

b)

Soft-ripened

c)

Firm, ripened

d)

Unripened, fresh

11.

Which type of cheese has mold injected or sprayed into the cheese to spread throughout it while it ages?

a)

Blue-veined

b)

Soft-ripened

c)

Firm, ripened

d)

Unripened, fresh

12.

What is the optimal temperature for storing cheese?

a)

25 F to 35 F at a low humidity level

b)

35 F to 45 F at a low humidity level

c)

35 F to 45 F at a high humidity level

d)

25 F to 35 F at a high humidity level

13.

Refrigerated dairy products should be stored at or below which temperatures?

a)

21 F

b)

31 F

c)

41 F

d)

51 F

14.

Which part of an egg is also known as the albumen?

a)

Yolk

b)

Shell

c)

White

d)

Chalaza

15.

Eggs cooked for immediate service should reach an internal temperature of _____ for 15 seconds.

a)

135 F

b)

145 F

c)

155 F

d)

165 F

16.

Which form of egg is best for use in scrambled eggs or French toast?

a)

Fresh

b)

Dried

c)

Frozen

d)

Egg substitute

17.

Eggs are constantly stirred during which cooking method?

a)

Frying

b)

Shirring

c)

Poaching

d)

Scrambling

18.

Frying an egg on the bottom and then turning is over and frying it very lightly on its top side is called

a)

up.

b)

basted.

c)

over easy.

d)

scrambled.

19.

A savory egg custard baked in a crust is called a(n)

a)

omelet.

b)

quiche.

c)

souffle.

d)

frittata.

20.

The cooking time for hard-boiled eggs is ____ minutes.

a)

3

b)

6

c)

10

d)

15

21.

What size egg is the largest?

a)

Large

b)

Extra Large

c)

Super Large

d)

Jumbo

22.

Souffles are made with whipped

a)

egg yolks.

b)

egg whites.

c)

whole eggs.

d)

dried eggs.

23.

Before cooking, French toast is dipped in a mixture of

a)

milk and eggs.

b)

flour and water.

c)

butter and eggs.

d)

egg yolks and sugar.

24.

Bacon is about __ percent fat.

a)

35

b)

45

c)

60

d)

70

25.

Raw potatoes that have been peeled and then sliced, diced, or shredded are called

a)

home fries.

b)

brown hash.

c)

hash browns.

d)

French fries.

26.

Brewing temperatures for coffee are between

a)

175 F and 180 F.

b)

185 F and 190 F

c)

195 F and 200 F

d)

205 F and 210 F

27.

Which type of tea has leaves that are fermented?

a)

White

b)

Black

c)

Green

d)

Yellow

28.

A club sandwich is an example of a _____ sandwich.

a)

cold

b)

wrap

c)

submarine

d)

multidecker

29.

A tune melt is an example of a ____ sandwich.

a)

cold

b)

wrap

c)

grilled

d)

submarine

30.

Which type of sandwich consists of two slices of bread or two halves of a roll, a spread, and a filling?

a)

Cold

b)

Wrap

c)

Submarine

d)

Multidecker

31.

Butter and mayonnaise are common examples of

a)

spread.

b)

filling.

c)

garnish.

d)

condiment.

32.

Lemon, chives, mustard, and honey are often used to flavor which sandwich ingredient?

a)

Bread

b)

Butter

c)

Ketchup

d)

Mayonnaise

33.

On a hot dog with mustard, the mustard is the

a)

spread.

b)

filling.

c)

garnish.

d)

condiment.

34.

On a turkey and cheese sandwich with mayonnaise, the turkey and cheese are the

a)

spread.

b)

filling.

c)

garnish.

d)

condiment.

35.

Large, multidecker sandwiches or very thick sandwiches should be cut in

a)

half.

b)

thirds.

c)

quarters.

d)

eighths.

36.

A canape is sometimes served as a(n)

a)

condiment.

b)

hors d'oeuvre.

c)

club sandwich.

d)

grilled sandwich.

37.

The best temperature range to store bread is

a)

55 F to 65 F

b)

65 F to 75 F

c)

75 F to 85 F

d)

85 F to 95 F

38.

A Monte Cristo belongs to which category of sandwich?

a)

Cold

b)

Grilled

c)

Deep-fried

d)

Open-faced

39.

Sandwiches prepared in advance should be stored

a)

covered in dry storage.

b)

uncovered in dry storage.

c)

covered in a refrigerator.

d)

uncovered in a refrigerator.

40.

When steeping tea, make sure the tea leaves are exposed to water at a temperature of at least ___ for at least 5 minutes.

a)

165 F

b)

175 F

c)

185 F

d)

195 F

41.

Which cooking method is used to make eggs benedict and eggs Florentine?

a)

Baking

b)

Frying

c)

Poaching

d)

Simmering

42.

Cheddar and gruyere are examples of which type of cheese?

a)

Soft-ripened

b)

Firm, ripened

c)

Semisoft, ripened

d)

Very hard, ripened

43.

In what part of the egg is fat found?

a)

Yolk

b)

White

c)

Shell

d)

Chalaza

44.

A mixture of chopped meats, potatoes, and onions is called

a)

grits.

b)

hash.

c)

home fries.

d)

hash browns.

45.

Shirred eggs are finished by

a)

baking.

b)

frying.

c)

poaching.

d)

simmering.

46.

The point at which an oil or fat begins to burn is called the (a)   .

47.

(a)   eggs are fried and then steamed in a covered pan.

48.

(a)   tea is made from many different fruits and herbs and is naturally caffeine-free.

49.

(a)   is a hot, open-faced Italian pie with a crisp, yeat-dough bottom.

50.

(a)   sandwiches are small, cold sandwiches usually served on bread or toast, trimmed of crusts, and cut into shapes.