Question 1

Matching
Definition choices:
-bouquet garni

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 2

Salads may be classified by whether the ingredients are raw or cooked or by the main ingredient.

Accepted Answer

A) True 
 B)False

Question 3

Regarding vegetable stocks, which of the following statements is correct?

Accepted Answer

A)  Cooking time is approximately sixty to ninety minutes. 
B)  The younger the vegetable, the more flavor in the extract. 
C)  The longer the cooking time, the sweeter the flavor of the stock. 
D)  Vegetables may include a mirepoix, along with leeks, shallots, and garlic. 
E)  none of the above answers is correct 
A)  Cooking time is approximately sixty to ninety minutes. 
B)  The younger the vegetable, the more flavor in the extract. 
C)  The longer the cooking time, the sweeter the flavor of the stock. 
D)  Vegetables may include a mirepoix, along with leeks, shallots, and garlic. 
E)  none of the above answers is correct

Question 4

Which of the following soups is not an example of a thin soup?

Accepted Answer

A)  miso 
B)  chicken noodle 
C)  egg drop 
D)  tomato 
A)  miso 
B)  chicken noodle 
C)  egg drop 
D)  tomato

Question 5

Which of the following soups is traditionally served warm?

Accepted Answer

A)  borscht 
B)  vichyssoise 
C)  avgolemono 
D)  gazpacho 
A)  borscht 
B)  vichyssoise 
C)  avgolemono 
D)  gazpacho

Question 6

Bromelin, papain, actinidan, and ficin prevent or weaken gelatin-based gel formation by hydrolyzing protein in the gel network.

Accepted Answer

A) True 
 B)False

Question 7

A gelatin-based gel's optimal strength is found between a pH of

Accepted Answer

A)  3 and 5. 
B)  5 and 10. 
C)  10 and 14. 
D)  It could be any of the above answers, depending on the other influencing factors. 
A)  3 and 5. 
B)  5 and 10. 
C)  10 and 14. 
D)  It could be any of the above answers, depending on the other influencing factors.

Question 8

The addition of solid ingredients such as fruits, vegetables, and nuts into a gel strengthens gel formation.

Accepted Answer

A) True 
 B)False

Question 9

Matching
Definition choices:
-consommé

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 10

The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called

Accepted Answer

A)  bouillon. 
B)  bouquet garni. 
C)  consommé. 
D)  stock. 
A)  bouillon. 
B)  bouquet garni. 
C)  consommé. 
D)  stock.

Question 11

A brown 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 browned bones and meat in water. 
C)  the foundational 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 browned bones and meat in water. 
C)  the foundational 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 12

One should never allow a stock to boil because it will

Accepted Answer

A)  toughen the meat. 
B)  cause any loose particles to float to the top of the stock, thus creating flavor loss. 
C)  disintegrate the bones. 
D)  cause any fat from the meat to rise to the top and create a raft. 
A)  toughen the meat. 
B)  cause any loose particles to float to the top of the stock, thus creating flavor loss. 
C)  disintegrate the bones. 
D)  cause any fat from the meat to rise to the top and create a raft.

Question 13

Another way of thinking about a salad dressing is to consider it a "sauce for salads."

Accepted Answer

A) True 
 B)False

Exam 15: Soups, Salads, and Gelatins

Matching Definition choices: -bouquet garni

Salads may be classified by whether the ingredients are raw or cooked or by the main ingredient.

Regarding vegetable stocks, which of the following statements is correct?

Which of the following soups is not an example of a thin soup?

Which of the following soups is traditionally served warm?

Bromelin, papain, actinidan, and ficin prevent or weaken gelatin-based gel formation by hydrolyzing protein in the gel network.

A gelatin-based gel's optimal strength is found between a pH of

The addition of solid ingredients such as fruits, vegetables, and nuts into a gel strengthens gel formation.

Matching Definition choices: -consommé

The foundational thin liquid of many soups, produced when meat, poultry, seafood, and/or their bones or vegetables are reduced and strained, is called

A brown stock is

One should never allow a stock to boil because it will

Another way of thinking about a salad dressing is to consider it a "sauce for salads."

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