Question 1

In making consommé, one raw egg white is added for every cup of broth.

Accepted Answer

A) True 
 B)False

Question 2

What terms are used interchangeably?

Accepted Answer

A)  broth and bouillon 
B)  broth and consommé 
C)  broth and bouillon and consommé 
D)  bouillon and consommé 
A)  broth and bouillon 
B)  broth and consommé 
C)  broth and bouillon and consommé 
D)  bouillon and consommé

Question 3

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 4

What are the components of a salad? Discuss the principles of salad preparation, including nutritional issues such as portion control, fat, starch, and fiber content in salads. What lettuce options might be available for use?

Accepted Answer

The components of a salad typically incl

Question 5

When cooling hot stocks,

Accepted Answer

A)  cool the stocks at room temperature within 2 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 5 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 2 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 5 days. 
D)  place the stockpot in an ice water bath and stir until the stock becomes cool.

Question 6

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 7

A standard mirepoix is made out of onions, celery, and carrots. Onions constitute about what percent of the mirepoix?

Accepted Answer

A)  50 
B)  25 
C)  75 
D)  95 
A)  50 
B)  25 
C)  75 
D)  95

Question 8

Which of the following edible flowers are most often candied when added to a salad?

Accepted Answer

A)  nasturtium flowers 
B)  pumpkin blossoms 
C)  lavender 
D)  violets 
A)  nasturtium flowers 
B)  pumpkin blossoms 
C)  lavender 
D)  violets

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

What is the first ingredient of any good stock?

Accepted Answer

A)  mirepoix 
B)  freshly butchered meat 
C)  salt 
D)  water 
A)  mirepoix 
B)  freshly butchered meat 
C)  salt 
D)  water

Question 12

From which country does mulligatawny soup originate?

Accepted Answer

A)  Taiwan 
B)  Guam 
C)  India 
D)  Malaysia 
E)  England 
A)  Taiwan 
B)  Guam 
C)  India 
D)  Malaysia 
E)  England

Question 13

Regarding fish stocks, which of the following statements is false?

Accepted Answer

A)  Most stocks use frames or racks, heads, and/or tails of lean white fish. 
B)  The high gelatin concentration of fish heads contributes to the flavor and viscosity of the stock. 
C)  Fish generally contain more gelatin than chicken. 
D)  Floating fish frames are occasionally pushed down into the liquid to release the flavorful compounds from the bones. 
E)  The celery may be omitted for a milder flavor, and the carrots may be omitted if a golden color is not desired in the stock. 
A)  Most stocks use frames or racks, heads, and/or tails of lean white fish. 
B)  The high gelatin concentration of fish heads contributes to the flavor and viscosity of the stock. 
C)  Fish generally contain more gelatin than chicken. 
D)  Floating fish frames are occasionally pushed down into the liquid to release the flavorful compounds from the bones. 
E)  The celery may be omitted for a milder flavor, and the carrots may be omitted if a golden color is not desired in the stock.

Question 14

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 15

In salad preparation, acidic fruits should be balanced with

Accepted Answer

A)  bitter greens and a light sauce. 
B)  mild greens and a light sauce. 
C)  bitter greens and a heavy sauce. 
D)  mild greens and a heavy sauce. 
A)  bitter greens and a light sauce. 
B)  mild greens and a light sauce. 
C)  bitter greens and a heavy sauce. 
D)  mild greens and a heavy sauce.

Question 16

Which of the following vegetables are not appropriate for use in a salad?

Accepted Answer

A)  raw 
B)  cooked 
C)  canned 
D)  marinated 
E)  All of these are suitable. 
A)  raw 
B)  cooked 
C)  canned 
D)  marinated 
E)  All of these are suitable.

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

Gelatin concentration should be 2 to5%, which is equal to approximately 1 tablespoon of gelatin per 2 cups of liquid.

Accepted Answer

A) True 
 B)False

Question 19

Which salad is an example of a main course salad?

Accepted Answer

A)  dinner salad 
B)  coleslaw 
C)  fruit salad 
D)  chef's salad 
A)  dinner salad 
B)  coleslaw 
C)  fruit salad 
D)  chef's salad

Exam 15: Soups, Salads, and Gelatins

In making consommé, one raw egg white is added for every cup of broth.

What terms are used interchangeably?

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

What are the components of a salad? Discuss the principles of salad preparation, including nutritional issues such as portion control, fat, starch, and fiber content in salads. What lettuce options might be available for use?

When cooling hot stocks,

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

A standard mirepoix is made out of onions, celery, and carrots. Onions constitute about what percent of the mirepoix?

Which of the following edible flowers are most often candied when added to a salad?

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

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

What is the first ingredient of any good stock?

From which country does mulligatawny soup originate?

Regarding fish stocks, which of the following statements is false?

An ultimate goal when preparing a salad is to arrange ingredients

In salad preparation, acidic fruits should be balanced with

Which of the following vegetables are not appropriate for use in a salad?

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

Gelatin concentration should be 2 to5%, which is equal to approximately 1 tablespoon of gelatin per 2 cups of liquid.

Which salad is an example of a main course salad?

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