Question 1

Shellfish stocks are commonly made from all of the following except

Accepted Answer

A)  oysters. 
B)  lobsters. 
C)  clams. 
D)  shrimp. 
A)  oysters. 
B)  lobsters. 
C)  clams. 
D)  shrimp.

Question 2

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 3

What is gelatin? Is gelatin nutritious? Describe the three phases of gel formation. Discuss the many factors that can influence gel formation including the following: concentration, temperature, sugar, acid, enzymes, salts, and added solid ingredients. What is the best way to unmold a gel?

Accepted Answer

Gelatin is a protein derived from collag

Question 4

Which of the following soups is a Russian/Polish soup that is based on beets?

Accepted Answer

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

Question 5

A cooking class assignment instructs you to make a "lightened up" version of traditional New England clam chowder. Explain what ingredients are in traditional New England clam chowder, and how you might alter them to lower the fat and calorie content of this dish.

Accepted Answer

Traditional New England clam chowder typ

Question 6

Your roommate wants to lose weight so he decides he will eat only salads for dinner each night. Explain how this attempt may potentially backfire by discussing the different types of salads available, their calorie and nutrient content as well as the ability for salads alone to nourish or satiate an individual.

Accepted Answer

See section 15-2. Answer should include

Question 7

When preparing a vinaigrette, describe the differences in the many oils and vinegars one might select for use. What is a winterized oil and under what circumstances would one use it? What is an emulsified dressing? What are some other types of dressings? When is the best time to add dressing to a salad and why?

Accepted Answer

When preparing a vinaigrette, the choice

Question 8

Beef bones contribute more collagen to soups than all other meat sources.

Accepted Answer

A) True 
 B)False

Question 9

Heating time for which of the following stocks should not exceed above 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 10

Sweetened dressings are usually reserved for

Accepted Answer

A)  green salads. 
B)  vegetable salads. 
C)  fruit salads. 
D)  protein-based salads. 
A)  green salads. 
B)  vegetable salads. 
C)  fruit salads. 
D)  protein-based salads.

Question 11

When adding dressing to salads,

Accepted Answer

A)  the best time to add dressing is about one-half hour before serving to allow the greens to wilt a bit and absorb the flavor. 
B)  it is best to have the dressing at room temperature to improve its ability to coat the ingredients. 
C)  it is best to top the salad with the dressing without mixing. 
D)  it is best to only add enough dressing to lightly coat the salad ingredients. 
A)  the best time to add dressing is about one-half hour before serving to allow the greens to wilt a bit and absorb the flavor. 
B)  it is best to have the dressing at room temperature to improve its ability to coat the ingredients. 
C)  it is best to top the salad with the dressing without mixing. 
D)  it is best to only add enough dressing to lightly coat the salad ingredients.

Question 12

Describe the differences, if any, among a bouillon, broth, and consommé. Explain in detail how to make a consommé.

Accepted Answer

Bouillon, broth, and consommé are all ty

Question 13

Salts strengthen the structure of gels.

Accepted Answer

A) True 
 B)False

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

Bouillon is made from simmered

Accepted Answer

A)  meat or poultry. 
B)  vegetables. 
C)  grains. 
D)  All of these are correct. 
A)  meat or poultry. 
B)  vegetables. 
C)  grains. 
D)  All of these are correct.

Question 16

Which of the following dressings is not considered an emulsified dressing?

Accepted Answer

A)  balsamic vinegar and hazelnut oil 
B)  Chantilly 
C)  Thousand Island 
D)  Russian 
E)  Green Goddess 
A)  balsamic vinegar and hazelnut oil 
B)  Chantilly 
C)  Thousand Island 
D)  Russian 
E)  Green Goddess

Question 17

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 these 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 these answers, depending on the other influencing factors.

Question 18

Explain in detail how to make the following white stocks: meat, poultry, fish, shellfish, and vegetable. Be specific in details such as what type, age, and size of bones are best; liquid specifications; specific vegetables and size of cut for mirepoix; flavorings, seasonings, and straining; length of cooking; and so on. Include specific guidelines for producing a stock with optimum clarity, viscosity, and flavor. What differences in preparation would be made to prepare a brown stock?

Accepted Answer

To make a meat stock, start with a combi

Question 19

When stock is made from meat or poultry, beef and chicken are the two most commonly used.

Accepted Answer

A) True 
 B)False

Question 20

Raw egg white is used to clarify the stock for consommé.

Accepted Answer

A) True 
 B)False

Exam 15: Soups, Salads, and Gelatins

Shellfish stocks are commonly made from all of the following except

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

What is gelatin? Is gelatin nutritious? Describe the three phases of gel formation. Discuss the many factors that can influence gel formation including the following: concentration, temperature, sugar, acid, enzymes, salts, and added solid ingredients. What is the best way to unmold a gel?

Which of the following soups is a Russian/Polish soup that is based on beets?

A cooking class assignment instructs you to make a "lightened up" version of traditional New England clam chowder. Explain what ingredients are in traditional New England clam chowder, and how you might alter them to lower the fat and calorie content of this dish.

Beef bones contribute more collagen to soups than all other meat sources.

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

Sweetened dressings are usually reserved for

When adding dressing to salads,

Describe the differences, if any, among a bouillon, broth, and consommé. Explain in detail how to make a consommé.

Salts strengthen the structure of gels.

The most flavorful of the meat stocks are made from

Bouillon is made from simmered

Which of the following dressings is not considered an emulsified dressing?

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

When stock is made from meat or poultry, beef and chicken are the two most commonly used.

Raw egg white is used to clarify the stock for consommé.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Poultry

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters