Question 1

You can extend the keeping qualities of terrines in their molds by

Accepted Answer

A)  covering the top with a layer of fat. 
B)  covering the top with a layer of aspic. 
C)  both of these 
D)  none of these 
A)  covering the top with a layer of fat. 
B)  covering the top with a layer of aspic. 
C)  both of these 
D)  none of these C

Question 2

Which of the following is not one of the three basic types of forcemeats?

Accepted Answer

A)  straight forcemeat 
B)  gratin forcemeat 
C)  panada forcemeat 
D)  mousseline forcemeat 
A)  straight forcemeat 
B)  gratin forcemeat 
C)  panada forcemeat 
D)  mousseline forcemeat C

Question 3

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 2 ounces of eggs. How much egg white will be required to make 3 pounds of mousseline? _________________

Accepted Answer

3.42 ounces

Question 4

Strips of meat such as ham are often layered with forcemeat in a pâté, so that they form a decorative pattern on the cut slices. These strips of meat are referred to as

Accepted Answer

A)  panada 
B)  garnish 
C)  rillettes 
D)  fillers 
A)  panada 
B)  garnish 
C)  rillettes 
D)  fillers

Question 5

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 850 g and requires 60 g of egg whites. If you have a new yield of 3 kg, how much egg white will be required?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 6

The most important meat used in the production of pâtés is ________.

Accepted Answer

A)  veal 
B)  beef 
C)  liver 
D)  pork 
A)  veal 
B)  beef 
C)  liver 
D)  pork

Question 7

The percentage of fat in a normal straight forcemeat is approximately

Accepted Answer

A)  15-30 percent 
B)  10-20 percent 
C)  35-50 percent 
D)  50-65 percent 
A)  15-30 percent 
B)  10-20 percent 
C)  35-50 percent 
D)  50-65 percent

Question 8

Which of the following is not one of the steps in the procedure for preparing chicken livers for use in forcemeats.

Accepted Answer

A)  Soak the livers in milk. 
B)  Brown the livers lightly in a hot sauté pan. 
C)  Blend the livers to a liquid. 
D)  Strain the livers through a sieve. 
A)  Soak the livers in milk. 
B)  Brown the livers lightly in a hot sauté pan. 
C)  Blend the livers to a liquid. 
D)  Strain the livers through a sieve.

Question 9

The preferred fat to use when making straight forcemeats is ______________.

Accepted Answer

A)  beef suet 
B)  pork fatback 
C)  heavy cream 
D)  shortening 
A)  beef suet 
B)  pork fatback 
C)  heavy cream 
D)  shortening

Question 10

The proper cooking method for a chicken galantine is

Accepted Answer

A)  poaching. 
B)  roasting. 
C)  panfrying. 
D)  both poaching and roasting. 
A)  poaching. 
B)  roasting. 
C)  panfrying. 
D)  both poaching and roasting.

Question 11

A country-style terrine is made from which of the following kinds of forcemeats?

Accepted Answer

A)  gratin forcemeat 
B)  straight forcemeat 
C)  mousseline forcemeat 
D)  panada forcemeat 
A)  gratin forcemeat 
B)  straight forcemeat 
C)  mousseline forcemeat 
D)  panada forcemeat

Question 12

A panada in a forcemeat acts as

Accepted Answer

A)  a binding agent 
B)  a flavoring ingredient 
C)  a source of fat 
D)  none of these 
A)  a binding agent 
B)  a flavoring ingredient 
C)  a source of fat 
D)  none of these

Question 13

When you are coating a food with aspic jelly, what are the proper temperatures for the food and jelly?

Accepted Answer

A)  The jelly and food should both be slightly warm. 
B)  The jelly should be warm and the food should be cold. 
C)  The jelly should be cooled and the food should be warm. 
D)  The jelly should be cooled and the food should be cold. 
A)  The jelly and food should both be slightly warm. 
B)  The jelly should be warm and the food should be cold. 
C)  The jelly should be cooled and the food should be warm. 
D)  The jelly should be cooled and the food should be cold.

Question 14

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 1 pound of chicken. If there are 3.5 pounds of chicken on hand, and all of this is to be used to make mousseline, how much can be prepared? _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 15

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 850 g. Suppose that we wish to make 4.5 kg of mousseline. What is the RCF to obtain this amount?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 16

The following terrines all depend on aspic or gelatin for their body. Which one requires that the aspic be clarified?

Accepted Answer

A)  jambon persillé 
B)  tricolor vegetable terrine 
C)  terrine of vegetables and chicken in aspic 
D)  mousse of foie gras 
A)  jambon persillé 
B)  tricolor vegetable terrine 
C)  terrine of vegetables and chicken in aspic 
D)  mousse of foie gras

Question 17

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 850 g and requires 450 g of chicken. If there is 1.6 kg of chicken on hand, and all of this is to be used to make mousseline, how much mousseline can be prepared?

Accepted Answer

The answer of Math (Metric)
For each of the math questions,...

Question 18

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces. Suppose that we wish to make 10 lb of mousseline. What is the RCF to obtain this amount? _________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 19

Sometimes a layer of fat is poured over a baked, cooled terrine to cover the surface. What is the purpose of this fat?

Accepted Answer

A)  to add moistness to the terrine 
B)  to add calories 
C)  to improve appearance 
D)  to extend keeping qualities 
A)  to add moistness to the terrine 
B)  to add calories 
C)  to improve appearance 
D)  to extend keeping qualities

Question 20

Foie gras consists mostly of

Accepted Answer

A)  protein 
B)  blood 
C)  connective tissue 
D)  fat 
A)  protein 
B)  blood 
C)  connective tissue 
D)  fat

Exam 28: Food Presentation and Garnish

You can extend the keeping qualities of terrines in their molds by

Which of the following is not one of the three basic types of forcemeats?

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces and requires 2 ounces of eggs. How much egg white will be required to make 3 pounds of mousseline? _________________

Strips of meat such as ham are often layered with forcemeat in a pâté, so that they form a decorative pattern on the cut slices. These strips of meat are referred to as

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The Basic Mousseline Forcemeat recipe yields 850 g and requires 60 g of egg whites. If you have a new yield of 3 kg, how much egg white will be required?

The most important meat used in the production of pâtés is ________.

The percentage of fat in a normal straight forcemeat is approximately

Which of the following is not one of the steps in the procedure for preparing chicken livers for use in forcemeats.

The preferred fat to use when making straight forcemeats is ______________.

The proper cooking method for a chicken galantine is

A country-style terrine is made from which of the following kinds of forcemeats?

A panada in a forcemeat acts as

When you are coating a food with aspic jelly, what are the proper temperatures for the food and jelly?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The Basic Mousseline Forcemeat recipe yields 850 g. Suppose that we wish to make 4.5 kg of mousseline. What is the RCF to obtain this amount?

The following terrines all depend on aspic or gelatin for their body. Which one requires that the aspic be clarified?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The Basic Mousseline Forcemeat recipe yields 850 g and requires 450 g of chicken. If there is 1.6 kg of chicken on hand, and all of this is to be used to make mousseline, how much mousseline can be prepared?

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The Basic Mousseline Forcemeat recipe yields 1 pound 12 ounces. Suppose that we wish to make 10 lb of mousseline. What is the RCF to obtain this amount? _________________

Sometimes a layer of fat is poured over a baked, cooled terrine to cover the surface. What is the purpose of this fat?

Foie gras consists mostly of

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