Question 1

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 2

Vegetables are added in the last hour to half hour of cooking when preparing meat stocks

Accepted Answer

A) True 
 B)False

Question 3

Raw egg white is used to clarify the stock for consommé

Accepted Answer

A) True 
 B)False

Question 4

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

Accepted Answer

A) True 
 B)False

Question 5

Stocks should be cooked at _____ for the least cloudy and cleanest tasting stock

Accepted Answer

A) a gentle boil 
B) a rolling boil 
C) a simmer 
D) stewing temperatures 
A) a gentle boil 
B) a rolling boil 
C) a simmer 
D) stewing temperatures

Question 6

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 7

The foundation 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 8

One should never allow a stock to boil because it will cause cloudiness and

Accepted Answer

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

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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 11

Although some of the terms 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 12

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 13

To prevent a stock with a deep, caramelized flavor from becoming cloudy, _____ to prevent coagulation of 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 14

How are salads categorized? Name the types of salads and discuss the nutritional content of each How does this compare with the perception of salads as low-calorie foods?

Accepted Answer

Salads are typically categorized based o

Question 15

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 16

Fatty fish are always used for fish stock because they impart their strong oily flavor to the stock

Accepted Answer

A) True 
 B)False

Question 17

Curdling of creamed soups may be reduced or avoided by

Accepted Answer

A) adding milk to the acid base. 
B) adding acid to the milk base. 
C) avoiding tempering at all costs. 
D) stirring some of the cold dairy product into the hot soup. 
A) adding milk to the acid base. 
B) adding acid to the milk base. 
C) avoiding tempering at all costs. 
D) stirring some of the cold dairy product into the hot soup.

Question 18

Heating time for which of the following stocks should not exceed about 30 minutes?

Accepted Answer

A) beef and pork 
B) lamb and pork 
C) fish and vegetable 
D) chicken, turkey, and duck 
A) beef and pork 
B) lamb and pork 
C) fish and vegetable 
D) chicken, turkey, and duck

Question 19

When cooling hot stocks,

Accepted Answer

A) cool 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 and place directly in the refrigerator and use within five days. 
D) place stockpot in an ice water bath and stir until the stock becomes cool. 
A) cool 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 and place directly in the refrigerator and use within five days. 
D) place stockpot in an ice water bath and stir until the stock becomes cool.

Question 20

Salts weaken the structure of gels

Accepted Answer

A) True 
 B)False

Exam 15: Soups, Salads, and Gelatins

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

Vegetables are added in the last hour to half hour of cooking when preparing meat stocks

Raw egg white is used to clarify the stock for consommé

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

Stocks should be cooked at _____ for the least cloudy and cleanest tasting stock

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

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

One should never allow a stock to boil because it will cause cloudiness and

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

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

Although some of the terms are sometimes used interchangeably, _____ is the French word for broth

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

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

How are salads categorized? Name the types of salads and discuss the nutritional content of each How does this compare with the perception of salads as low-calorie foods?

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

Fatty fish are always used for fish stock because they impart their strong oily flavor to the stock

Curdling of creamed soups may be reduced or avoided by

Heating time for which of the following stocks should not exceed about 30 minutes?

When cooling hot stocks,

Salts weaken the structure of gels

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