Question 1

Foods can be blanched in boiling water, hot oil or fat.

Accepted Answer

A) True 
 B)False

Question 2

What does "mise en place" literally mean?

Accepted Answer

to put in

Question 3

Which of the following describes a measurement in terms of the number of items in a given package?

Accepted Answer

A)  serving 
B)  weight 
C)  volume 
D)  count 
A)  serving 
B)  weight 
C)  volume 
D)  count

Question 4

Why is wine often used in marinades?

Accepted Answer

to tenderize meats a

Question 5

What is the ratio of salt to water for a light brine?

Accepted Answer

A)  4 ounces (120 grams) salt per 32 fluid ounces (960 milliliters) water 
B)  0.5 ounces (15 grams) of salt per 16 fluid ounces (480 milliliters) water 
C)  1 pound (480 grams) salt for every gallon (4 liters) water 
D)  1 ounce (30 grams) of salt per 24 fluid ounces (720 milliliters) water 
A)  4 ounces (120 grams) salt per 32 fluid ounces (960 milliliters) water 
B)  0.5 ounces (15 grams) of salt per 16 fluid ounces (480 milliliters) water 
C)  1 pound (480 grams) salt for every gallon (4 liters) water 
D)  1 ounce (30 grams) of salt per 24 fluid ounces (720 milliliters) water

Question 6

Which of the following is NOT an appropriate use of a meat marinade?

Accepted Answer

A)  to break down connective tissue 
B)  to add flavor 
C)  to use as a dipping sauce 
D)  to tenderize the meat 
A)  to break down connective tissue 
B)  to add flavor 
C)  to use as a dipping sauce 
D)  to tenderize the meat

Question 7

The standard breading procedure is used to give fried foods a thick, crisp coating.

Accepted Answer

A) True 
 B)False

Question 8

Good mise en place considers not only cooking preparation but also food safety issues, such as time and temperature controls.

Accepted Answer

A) True 
 B)False

Question 9

What is an onion piqué?

Accepted Answer

a whole onion stuck

Question 10

A marinade is rubbed on meat or poultry to add flavor and form a crust.

Accepted Answer

A) True 
 B)False

Question 11

How should battered foods be cooked?

Accepted Answer

The answer of How should battered foods be cooked?...

Question 12

Which of the following would be most useful for measuring 2 pounds of flour?

Accepted Answer

A)  a balance beam scale 
B)  dry measuring cups 
C)  measuring spoons 
D)  liquid measuring cups 
A)  a balance beam scale 
B)  dry measuring cups 
C)  measuring spoons 
D)  liquid measuring cups

Question 13

Spices should be toasted in a dry sauté pan.

Accepted Answer

A) True 
 B)False

Question 14

Like marinades, wet rubs are tenderizers.

Accepted Answer

A) True 
 B)False

Question 15

Proper mise en place requires a good sense of timing, knowing how far in advance to begin a task.

Accepted Answer

A) True 
 B)False

Question 16

What is the result of immersing blanched foods in water?

Accepted Answer

shocks the

Question 17

How does parcooking assist in food preparation?

Accepted Answer

A)  remove undesirable flavors 
B)  set colors 
C)  soften firm foods 
D)  any of the above 
A)  remove undesirable flavors 
B)  set colors 
C)  soften firm foods 
D)  any of the above

Question 18

Give two examples of when you would use an ice bath.

Accepted Answer

to stop cooked blanc

Exam 9: Mise En Place

Foods can be blanched in boiling water, hot oil or fat.

What does "mise en place" literally mean?

Which of the following describes a measurement in terms of the number of items in a given package?

Why is wine often used in marinades?

What is the ratio of salt to water for a light brine?

Which of the following is NOT an appropriate use of a meat marinade?

The standard breading procedure is used to give fried foods a thick, crisp coating.

Good mise en place considers not only cooking preparation but also food safety issues, such as time and temperature controls.

What is an onion piqué?

A marinade is rubbed on meat or poultry to add flavor and form a crust.

How should battered foods be cooked?

Which of the following would be most useful for measuring 2 pounds of flour?

Spices should be toasted in a dry sauté pan.

Like marinades, wet rubs are tenderizers.

Proper mise en place requires a good sense of timing, knowing how far in advance to begin a task.

What is the result of immersing blanched foods in water?

How does parcooking assist in food preparation?

Give two examples of when you would use an ice bath.

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