Question 1

To hold coffee for service

Accepted Answer

A)  hold it at 185º-190ºF (85º-88º
C)  for no more than 30 minutes. 
B)  hold it at 185º-190ºF (85º-88º
C)  for up to 4 hours. 
C)  hold it at 200º-212ºF (93º-100º
C)  for up to 1 hour. 
D)  refrigerate, then reboil at service time. 
A)  hold it at 185º-190ºF (85º-88º
C)  for no more than 30 minutes. 
B)  hold it at 185º-190ºF (85º-88º
C)  for up to 4 hours. 
C)  hold it at 200º-212ºF (93º-100º
C)  for up to 1 hour. 
D)  refrigerate, then reboil at service time. A

Question 2

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-How many liters of beer is required for 100 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 575 ml of beer.

Accepted Answer

2.3 liters

Question 3

Coffee made in an urn requires a brewing time of

Accepted Answer

A)  2-4 minutes. 
B)  4-6 minutes. 
C)  6-8 minutes. 
D)  8-10 minutes. 
A)  2-4 minutes. 
B)  4-6 minutes. 
C)  6-8 minutes. 
D)  8-10 minutes. B

Question 4

Cheeses should be stored unwrapped to allow for air circulation.

Accepted Answer

A) True 
 B)False

Question 5

Identify the type of cheese pictured here.

Accepted Answer

A)  goat cheese 
B)  feta 
C)  Brie 
D)  Edam 
E)  Gorgonzola 
A)  goat cheese 
B)  feta 
C)  Brie 
D)  Edam 
E)  Gorgonzola

Question 6

When cooking with cheese, it is important to remember that __________.

Accepted Answer

A)  aged cheeses melt more slowly than young cheeses 
B)  cheese becomes tough and stringy when heated too much 
C)  young cheeses add more flavor to foods than aged cheeses 
D)  all of the above 
A)  aged cheeses melt more slowly than young cheeses 
B)  cheese becomes tough and stringy when heated too much 
C)  young cheeses add more flavor to foods than aged cheeses 
D)  all of the above

Question 7

Cheese labeled "triple-crème" contains how much fat?

Accepted Answer

A)  At least 30 percent 
B)  At least 50 percent 
C)  At least 60 percent 
D)  At least 75 percent 
A)  At least 30 percent 
B)  At least 50 percent 
C)  At least 60 percent 
D)  At least 75 percent

Question 8

Clarified butter has had its __________ removed.

Accepted Answer

A)  fat 
B)  salt 
C)  milk solids 
D)  cholesterol 
A)  fat 
B)  salt 
C)  milk solids 
D)  cholesterol

Question 9

Espresso is associated with all the following except __________.

Accepted Answer

A)  small cup 
B)  after dinner 
C)  strong and dark 
D)  equal amounts of coffee and milk 
A)  small cup 
B)  after dinner 
C)  strong and dark 
D)  equal amounts of coffee and milk

Question 10

_________________________ consists of 3.5 percent fat, 8.5 percent nonfat milk solids, and 88 percent water.

Accepted Answer

A)  Skim milk 
B)  Whole milk 
C)  Low-fat milk 
D)  Half-and-half 
A)  Skim milk 
B)  Whole milk 
C)  Low-fat milk 
D)  Half-and-half

Question 11

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-How many grams of dry mustard are required for 150 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 8 grams of dry mustard.

Accepted Answer

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

Question 12

When making coffee, it is important to __________.

Accepted Answer

A)  always brew with water that is between 220º-230°F (105º-110°
C)  
B)  use 500 g of coffee for each 7.5 to 10.5 L of water 
C)  avoid the use of tap water (i.e., use only chemically softened water) 
D)  hold the coffee at no more than 160°F (70°
C)  for no more than three hours 
A)  always brew with water that is between 220º-230°F (105º-110°
C)  
B)  use 500 g of coffee for each 7.5 to 10.5 L of water 
C)  avoid the use of tap water (i.e., use only chemically softened water) 
D)  hold the coffee at no more than 160°F (70°
C)  for no more than three hours

Question 13

______________________ can be defined as a cheese that is made on the farm where the dairy animals are raised, using milk from only those animals.

Accepted Answer

A)  Specialty cheese 
B)  Artisan cheese 
C)  Farmstead cheese 
D)  Limited-production cheese 
A)  Specialty cheese 
B)  Artisan cheese 
C)  Farmstead cheese 
D)  Limited-production cheese

Question 14

Camembert is __________.

Accepted Answer

A)  hard enough to grate 
B)  creamy and flavorful 
C)  strongly aroma 
D)  similar in taste to Roquefort 
A)  hard enough to grate 
B)  creamy and flavorful 
C)  strongly aroma 
D)  similar in taste to Roquefort

Question 15

Cream with a fat content of _____ percent or more can be whipped to a foam.

Accepted Answer

A)  10 
B)  20 
C)  25 
D)  30 
A)  10 
B)  20 
C)  25 
D)  30

Question 16

Which of the following is an example of a blue cheese?

Accepted Answer

A)  Stilton 
B)  Liederkranz 
C)  Edam 
D)  Fontina 
A)  Stilton 
B)  Liederkranz 
C)  Edam 
D)  Fontina

Question 17

__________ may contain rennet.

Accepted Answer

A)  Butter 
B)  Cream 
C)  Cheese 
D)  Yogurt 
A)  Butter 
B)  Cream 
C)  Cheese 
D)  Yogurt

Question 18

Identify the type of cheese pictured here.

Accepted Answer

A)  Jarlsberg 
B)  feta 
C)  Brie 
D)  Edam 
E)  Gorgonzola 
A)  Jarlsberg 
B)  feta 
C)  Brie 
D)  Edam 
E)  Gorgonzola

Question 19

Which of the following is not an example of unripened cheese?

Accepted Answer

A)  cottage cheese 
B)  cream cheese 
C)  munster cheese 
D)  pot cheese 
A)  cottage cheese 
B)  cream cheese 
C)  munster cheese 
D)  pot cheese

Question 20

If crème fraîche is not available, you can easily make a similar product if you have ____________ and ________________ on hand.

Accepted Answer

A)  milk, butter 
B)  heavy cream, sour cream 
C)  buttermilk, heavy cream 
D)  yogurt, half-and-half 
A)  milk, butter 
B)  heavy cream, sour cream 
C)  buttermilk, heavy cream 
D)  yogurt, half-and-half

Exam 25: Dairy and Beverages

To hold coffee for service

Math (Metric) For each of the math questions, write the correct answer on the lines below. -How many liters of beer is required for 100 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 575 ml of beer.

Coffee made in an urn requires a brewing time of

Cheeses should be stored unwrapped to allow for air circulation.

Identify the type of cheese pictured here.

When cooking with cheese, it is important to remember that __________.

Cheese labeled "triple-crème" contains how much fat?

Clarified butter has had its __________ removed.

Espresso is associated with all the following except __________.

_________________________ consists of 3.5 percent fat, 8.5 percent nonfat milk solids, and 88 percent water.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -How many grams of dry mustard are required for 150 portions of Welsh Rabbit? Assume that the original recipe yields 25 portions and requires 8 grams of dry mustard.

When making coffee, it is important to __________.

______________________ can be defined as a cheese that is made on the farm where the dairy animals are raised, using milk from only those animals.

Camembert is __________.

Cream with a fat content of _____ percent or more can be whipped to a foam.

Which of the following is an example of a blue cheese?

__________ may contain rennet.

Identify the type of cheese pictured here.

Which of the following is not an example of unripened cheese?

If crème fraîche is not available, you can easily make a similar product if you have ____________ and ________________ on hand.

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

Filters

If crème fraîche is not available, you can easily make a similar product if you have and ____ on hand.