WorksheetsProteins and Vegetables Review Quiz
Total questions: 50
Worksheet time: 25mins
A paupiette refers to a
Finger-sized fillet, breaded, usually pan-fried.
Fillet, rolled into a cylinder, usually poached.
Fillet served with Hollandaise.
Steak cut from a round fish, usually broiled or grilled.
Basic mirepoix contains
2 parts celery, 2 parts carrot, 1 part onion.
2 parts onion, 1 part celery, 1 part carrot.
1 part onion, 1 part celery, 1 part carrot.
2 parts celery, 1 part carrot, 1 part onion.
Part I — Multiple Choice (25 Questions) 3. Jus Lié
Is the drippings from a roasted item.
Is pan gravy.
Is stock thickened with slurry.
Holds well for several hours.
When poaching, eggs should be added when the water is
165°F/73°C
180°F/82°C
212°F/100°C
425°F/220°C
Bacon is made by curing or smoking the pig’s
Butt
Leg
Belly
Back
Cod is often prepared by
Any/all cooking methods
Grilling or broiling
Poaching or steaming
Baking
Châteaubriand is
Cut from the center of the tenderloin and serves 2 persons.
A frenched roast, usually weighing about 2 pounds.
A special cut wrapped in dough and baked.
A tenderloin wrapped in cheesecloth and pounded thin.
The flavor profile of sauce matelote is
White wine, truffles, and cream.
Red wine, mushrooms, fish, parsley, and cayenne pepper.
Tomatoes, garlic, and basil.
Lemon, capers, and butter.
The organ meats most widely appreciated in America come from
Beef
Veal
Pork
Game
Risotto can be prepared successfully for restaurant service by
Making it in small batches and reheating in a microwave.
Making it to order.
Partially cooking, cooling, and completing at service.
Holding on a steam table.
When preparing soufflés, the amount of eggs per portion should be
2 oz eggs, beaten.
1 oz egg whites, beaten.
2 oz egg whites, beaten.
1 oz each yolk and white, beaten.
Baccala is
Smoked haddock.
Salted cod.
Cured salmon.
Planked shad.
A sachet d’épices is
A sachet d’épices is a small bag of herbs and spices used to flavor stocks, soups, and sauces.
A sachet d’épices is a type of French dessert made with cream and sugar.
A sachet d’épices is a traditional French bread roll.
A sachet d’épices is a method of grilling meat over an open flame.
The technique for disjointing a rabbit is similar to
Other small game animals.
Lamb.
Chicken.
Veal.
The green ring on eggs cooked in shell happens because of
Overcooking.
A reaction between iron and sulfur.
Cooking at a rolling boil.
Adding vinegar to water.
When an acidic liquid is added early in legume cooking
Cooking time decreases.
Cooking time increases.
The color brightens.
It prevents starch gelatinization.
17. Gravad lox is
Smoked haddock.
Salted cod.
Cured salmon.
Planked shad.
Before preparing poached or fried eggs, it is recommended that the eggs
Be salted.
Be broken into cups.
Be held at room temp for 1 hour.
Be checked for spots.
When selecting turkeys, choose one over 12 lbs because
Meat has a more distinct flavor.
Ratio of light meat to dark meat is higher.
Ratio of meat to bone is greater.
They roast faster.
Parching refers to
Drying soaked grains on a tray.
Cooking grains in parchment.
Heating grains in a pan before adding liquid.
Blanching grains to remove starch.
To thicken a liquid with a roux add
Hot liquid to hot roux.
Cold liquid to hot roux.
Cold roux to hot liquid
Any of the above.
Grouper is a member of which family?
Sea bass
Snapper
Sole
Cod
Cutlets are often pounded to
Tenderize tough meat.
Make them thin for stuffing.
Ensure even thickness for quick sautéing.
Remove connective tissue.
The bouquet garni is considered to be
An aromatic.
For appearance.
Only used for white stock.
Both a and c.
Whole grains and legumes must be
Always soaked.
Rinsed only.
Sorted before cooking.
Cooked in salted water.
Shrimp are sold according to the number per pound; the more shrimp per pound, the more expensive.
True
False
Oignons piqué are used to add golden brown color to stocks and consommés.
True
False
Demi-glace is composed of brown stock and roux.
True
False
Vinegar should be added to water for poaching eggs.
True
False
Bacon is made from the pig’s belly.
True
False
Roux should not be cooked before being added to a recipe.
True
False
Fish fillets should not be stored on ice.
True
False
Waiting an hour to peel boiled eggs prevents green rings.
True
False
The amount of butchering in packing plants has increased.
True
False
White sauces can take on a grayish cast if prepared in aluminum pans.
True
False
Risotto is traditionally made with Italian medium-grain rice.
True
False
Roux should look like sand at low tide.
True
False
Matignon is occasionally called “edible mirepoix.”
True
False
Tongue can be tough if not handled properly.
True
False
Coddled eggs are generally poached no more than 1 minute.
True
False
Fish may be categorized by activity level.
True
False
Shrimp are commonly available frozen because they’re flash-frozen on boats.
True
False
Beurre blanc is made with shallots and dry white wine.
True
False
Roux can be prepared with any type of white wheat flour.
True
False
Beef heart should be braised or stewed.
True
False
Omelets can be prepared in advance and held safely.
True
False
Never use lemon juice for hollandaise sauce.
True
False
Cracked wheat is an example of a fine grind cereal.
True
False
The tomalley and roe should always be discarded immediately.
True
False
A standard reduction for beurre blanc is made with dry white wine and shallots.
True
False
