Question 1

A chef who desires to create both a viscous and rich, meaty tasting stock, should use

Accepted Answer

A)  whole veal bones. 
B)  cracked veal bones. 
C)  whole beef bones. 
D)  cracked beef bones. 
E)  both b and d 
A)  whole veal bones. 
B)  cracked veal bones. 
C)  whole beef bones. 
D)  cracked beef bones. 
E)  both b and d

Question 2

To prevent a stock with a deep, caramelized flavor from becoming cloudy, _____ to coagulate proteins and trap minute particles that might otherwise cause cloudiness.

Accepted Answer

A)  brown bones and meat before adding water 
B)  add raw meat and bones to hot water 
C)  add raw meat and bones to cold water 
D)  make sure that the stock boils 
A)  brown bones and meat before adding water 
B)  add raw meat and bones to hot water 
C)  add raw meat and bones to cold water 
D)  make sure that the stock boils

Question 3

Matching
Definition choices:
-bisque

Accepted Answer

A) a broth made from meat and vegetables and then strained to remove the solids 
B) a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek 
C) a salad dressing consisting of only oil, vinegar, and seasoning 
D) a richly flavored soup stock that has been clarified using egg whites 
E) a cream soup traditionally made from shellfish 
A) a broth made from meat and vegetables and then strained to remove the solids 
B) a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek 
C) a salad dressing consisting of only oil, vinegar, and seasoning 
D) a richly flavored soup stock that has been clarified using egg whites 
E) a cream soup traditionally made from shellfish

Question 4

Even though gelatin is a protein from animal sources, it is low in _____, an essential amino acid.

Accepted Answer

A)  alanine 
B)  arginine 
C)  aspartic acid 
D)  tryptophan 
E)  tyrosine 
A)  alanine 
B)  arginine 
C)  aspartic acid 
D)  tryptophan 
E)  tyrosine

Question 5

The least common meats used for stocks are beef and chicken.

Accepted Answer

A) True 
 B)False

Question 6

Although some of the terms related to thin soups are sometimes used interchangeably, _____ is the French word for broth.

Accepted Answer

A)  raft 
B)  court 
C)  bouillon 
D)  consommé 
E)  all of the above answers are correct 
A)  raft 
B)  court 
C)  bouillon 
D)  consommé 
E)  all of the above answers are correct

Question 7

Salads whose main ingredients are not leafy vegetables but that still combine several vegetables are called vegetable salads.

Accepted Answer

A) True 
 B)False

Question 8

A white stock is

Accepted Answer

A)  a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water. 
B)  a flavored liquid obtained by simmering caramelized bones in water. 
C)  the foundation thin liquid that is used as the base of all soups and sauces. 
D)  a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine. 
A)  a flavored liquid obtained by simmering the bones of beef, veal, chicken, or pork in water. 
B)  a flavored liquid obtained by simmering caramelized bones in water. 
C)  the foundation thin liquid that is used as the base of all soups and sauces. 
D)  a small bundle of herbs and spices wrapped in cheesecloth or tied together with twine.

Question 9

Tempering is a process that gradually increases the temperature of ingredients for a cream soup mixture and helps reduce curdling.

Accepted Answer

A) True 
 B)False

Question 10

Matching
Definition choices:
-vinaigrette

Accepted Answer

A) a broth made from meat and vegetables and then strained to remove the solids 
B) a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek 
C) a salad dressing consisting of only oil, vinegar, and seasoning 
D) a richly flavored soup stock that has been clarified using egg whites 
E) a cream soup traditionally made from shellfish 
A) a broth made from meat and vegetables and then strained to remove the solids 
B) a bundle of parsley, thyme, bay leaf, and whole black pepper rolled and tied in a leek 
C) a salad dressing consisting of only oil, vinegar, and seasoning 
D) a richly flavored soup stock that has been clarified using egg whites 
E) a cream soup traditionally made from shellfish

Question 11

The ingredients that make a cream soup are milk or cream added to a thickened, flavorful purée of meats, poultry, fish, or vegetables.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following is a key component of the quality of a leafy green salad?

Accepted Answer

A)  The greens should be clean and free of dirt and sand. 
B)  The greens should be crisp and free of wash water. 
C)  The salad should be made with hand-torn leaves. 
D)  All of the above are key components of quality. 
A)  The greens should be clean and free of dirt and sand. 
B)  The greens should be crisp and free of wash water. 
C)  The salad should be made with hand-torn leaves. 
D)  All of the above are key components of quality.

Question 13

Which of the following ingredients is not part of a raft?

Accepted Answer

A)  egg yolk 
B)  egg white 
C)  ground meat 
D)  finely chopped vegetables 
A)  egg yolk 
B)  egg white 
C)  ground meat 
D)  finely chopped vegetables

Question 14

The most flavorful of the meat stocks are made from

Accepted Answer

A)  fatty meat. 
B)  lean meat. 
C)  meat from young animals. 
D)  meat from mature animals. 
A)  fatty meat. 
B)  lean meat. 
C)  meat from young animals. 
D)  meat from mature animals.

Question 15

Which soup is the most popular creamed soup made from an animal source?

Accepted Answer

A)  seafood bisque 
B)  cream of chicken 
C)  New England clam chowder 
D)  cream of vegetable turkey 
A)  seafood bisque 
B)  cream of chicken 
C)  New England clam chowder 
D)  cream of vegetable turkey

Question 16

When cooling hot stocks,

Accepted Answer

A)  cool the stocks at room temperature within two hours for optimum flavor retention. 
B)  place the stocks directly in the freezer until cool and then transfer to refrigerator. 
C)  cover the stockpot, place directly in the refrigerator, and use within five days. 
D)  place the stockpot in an ice water bath and stir until the stock becomes cool. 
A)  cool the stocks at room temperature within two hours for optimum flavor retention. 
B)  place the stocks directly in the freezer until cool and then transfer to refrigerator. 
C)  cover the stockpot, place directly in the refrigerator, and use within five days. 
D)  place the stockpot in an ice water bath and stir until the stock becomes cool.

Question 17

A raft may consist of egg yolk, some ground meat, and finely chopped vegetables.

Accepted Answer

A) True 
 B)False

Question 18

An ultimate goal when preparing a salad is to arrange ingredients

Accepted Answer

A)  with balanced color. 
B)  with an interesting texture and shape. 
C)  all the way to the end of the rim of the salad plate. 
D)  on a room-temperature salad plate. 
A)  with balanced color. 
B)  with an interesting texture and shape. 
C)  all the way to the end of the rim of the salad plate. 
D)  on a room-temperature salad plate.

Question 19

Salts weaken the structure of gels.

Accepted Answer

A) True 
 B)False

Question 20

The preferred liquid for stocks is

Accepted Answer

A)  spring or distilled water. 
B)  canned broth thinned with water. 
C)  juice of some type with added vegetable stock. 
D)  cold tap water. 
E)  hot tap water. 
A)  spring or distilled water. 
B)  canned broth thinned with water. 
C)  juice of some type with added vegetable stock. 
D)  cold tap water. 
E)  hot tap water.

Exam 15: Soups, Salads, and Gelatins

A chef who desires to create both a viscous and rich, meaty tasting stock, should use

To prevent a stock with a deep, caramelized flavor from becoming cloudy, _____ to coagulate proteins and trap minute particles that might otherwise cause cloudiness.

Matching Definition choices: -bisque

Even though gelatin is a protein from animal sources, it is low in _____, an essential amino acid.

The least common meats used for stocks are beef and chicken.

Although some of the terms related to thin soups are sometimes used interchangeably, _____ is the French word for broth.

Salads whose main ingredients are not leafy vegetables but that still combine several vegetables are called vegetable salads.

A white stock is

Tempering is a process that gradually increases the temperature of ingredients for a cream soup mixture and helps reduce curdling.

Matching Definition choices: -vinaigrette

The ingredients that make a cream soup are milk or cream added to a thickened, flavorful purée of meats, poultry, fish, or vegetables.

Which of the following is a key component of the quality of a leafy green salad?

Which of the following ingredients is not part of a raft?

The most flavorful of the meat stocks are made from

Which soup is the most popular creamed soup made from an animal source?

When cooling hot stocks,

A raft may consist of egg yolk, some ground meat, and finely chopped vegetables.

An ultimate goal when preparing a salad is to arrange ingredients

Salts weaken the structure of gels.

The preferred liquid for stocks is

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