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WorksheetsFoundations of restaurant management 2 3rd quarter final
Total questions: 40
Worksheet time: 20mins
A class of nutrients that includes starches, sugar and dietary fiber is what?
Lipids
proteins
Vitamins
Carbohydrates
What are the building blocks of protein?
Calories
Vitamins
Amino Acids
Carbohydrates
Limiting the use of a resource is called
globalization
conservation
sustainability
responsibility
True or False:
Shade grown coffee is better for the environment than sun coffee?
True
False
The grade of meat that measures the edible or usable portion of meat after being trimmed is called
yield
quality
USDA
A serving
What is the connective tissue that breaks down during long, slow, moist-heat cooking?
Elastin
Fibrous
Adipose
Collagen
What is the temperature for Medium Rare Steaks
125-130F
135-140
140-145
150-165
True or False
Veal is a calve that is slaughtered before one year of age
True
False
What are the the essential tools needed for fabricating poultry?
Hand saw, boning knife, and bucket
Rubber mallet, fork, and paring knife
Paring knife,chef's knife, and a tourne knife
Work surface, boning knife, and chef's knife
The process of tying a birds wings and legs to it's body is called?
filleting
trussing
trimming
butterflying
To what temperature should poultry be cooked?
135
145
155
165
Poultry fabrication includes disjoining and what?
Boning
Cutting
Scrapping
Wrapping
Why do many operations choose to receive poultry whole?
It is the only way it is processed
It looks nice
It is more sanitary
It is affordable and easy to fabricate
True or False
Before you stuff the bird you need to make sure the stuffing is as cold as possible?
True
False
Trussing allows?
The whole bird to cook evenly
You to utilize every scrap of the chicken
Cook the poultry faster
Tenderization of the chicken
What is the highest grade poultry?
A
B
C
D
What are the two main types of finfish?
Shell or flat
Round or Flat
Crustaceans and Mollusks
Flat and Cephalopods
How many days must a shell stock identification tags be kept on file from the date the last shellfish was sold or served
30
90
60
45
En papillote cooking is cooking
coated with crumbs and deep fried
slowly boiled in a vacuum sealed bag
slowly cooked in fat
wrapped in parchment paper
What does the number 21-24 mean when buying shrimp?
The number of servings per bag
The amount of shrimp per pound
the weight of the shrimp
The grade of the shrimp
What are the three types of dough used for yeast bread?
Milk based dough, play dough, water based dough
Sweet dough, round dough, salty dough
Flaky dough, wheat dough, flat dough
Rich dough, lean dough, and sourdough
What develops gluten in the dough and gives the dough the stretch and elasticity it needs to achieve the proper texture?
Kneading
Portioning
Proofing
Scaling
When the yeast acts on sugar and starches in the dough to produce alcohol, it is called
scaling
rounding
shaping
fermentation
Which is a characteristic of sourdough product?
Sourdough is high in eggs, milk, and cream
Sourdough has a dense chewy texture
Sourdough is high in sugar
Sourdough has a soft cake like texture
Which is true of yeast?
Fresh yeast with a slimy texture is ok to use in baking
Yeast can only be used in dry form
All yeast is harmful and should never be used in baking
Yeast is very temperature sensitive and will die if heated too much
Yeast is most active from?
Room Temp
130-150F
85-100F
110 to 120 F
True or False
Sponge method is a method of mixing half the flour and half the liquid with the yeast until it rises and doubles in size?
False
True
If you are storing meat in a refrigerator, poulty goes
On the bottom shelf below everything else
above the ground meat but below seafood
Doesn't matter as long as they are covered
At the very top
When fabricating a lobster it is easier to remove the shell
If the knife is first heated in oil
by cutting the lobster in half lengthwise
if it is cut in half when still semi frozen
After steaming and boiling
True or False:
Shellfish tags only have to be kept for 45 days
True
False
Which fabrication technique cuts a piece of meat lengthwise, nearly in half?
butterflying
fileting
Trimming
medallions
Which fish has the eyes on one side?
Flat fish
round fish
Crustatians
Cephlopods
What are the three criteria for judging poultry at receiving?
Texture, dye, and quality
Color, texture, and odor
Odor, shade, and dye
Color, grain, and smoothness
What is the safest way to tell if poultry is done?
Stick a fork in it
Check to see if the skin is crispy
Check the temperature with a thermometer
Follow the timing on the recipe
The grade of meat that measures the edible or usable portion of meat after being trimmed is called
A serving
USDA
quality
yield
Why must some meat be cooked long and slow?
to dissolve the Collagen
to dissolve the
Adipose
to dissolve the
Fibrous
to dissolve the
Elastin
Thin, boneless cuts of meat that are lightly pounded are called
medallions
tenderloin
noisettes
scallops
In order for the muscle tissues to relax, meat must be aged for at least how many hours
72-96
48-72
20-48
4 to 20
True or False
Marbling refers to the amount of fat and grilse on a steak
False
True
What is the first step in yeast bread procedure
Scaling
Fermentation
Rounding
Proofing
