Question 1

Roast beef described on a menu as "au jus" means that the meat is

Accepted Answer

A)  served with jus lié. 
B)  served with unthickened juices. 
C)  served with a thickened gravy. 
D)  served well done. 
A)  served with jus lié. 
B)  served with unthickened juices. 
C)  served with a thickened gravy. 
D)  served well done. B

Question 2

Pan-broiling is a good procedure to use for cooking _______________.

Accepted Answer

A)  lamb shank 
B)  veal scaloppini alla marsala 
C)  tripe 
D)  minute steaks 
A)  lamb shank 
B)  veal scaloppini alla marsala 
C)  tripe 
D)  minute steaks D

Question 3

There are three main types of meat items cooked by braising: large cuts, individual portion cuts, and stews.

Accepted Answer

A) True 
 B)False  True

Question 4

If you want to cook a very thin steak to the rare stage, you would use a __________.

Accepted Answer

A)  wok 
B)  charcoal grill 
C)  convection oven 
D)  cast iron skillet 
A)  wok 
B)  charcoal grill 
C)  convection oven 
D)  cast iron skillet

Question 5

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 180 g of onion. If the EP unit cost is $1.60 per kg, what is the total cost of the ingredient? _________________

Accepted Answer

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

Question 6

Stir-frying is usually done over low heat so that the ingredients cook evenly.

Accepted Answer

A) True 
 B)False

Question 7

A tagine is __________________________.

Accepted Answer

A)  a type of stew 
B)  a roasted meat dish from North Africa 
C)  a grilled meat item from France 
D)  a stir-fried meat dish 
A)  a type of stew 
B)  a roasted meat dish from North Africa 
C)  a grilled meat item from France 
D)  a stir-fried meat dish

Question 8

Blanquette of veal is cooked by the braising method.

Accepted Answer

A) True 
 B)False

Question 9

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________

Accepted Answer

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

Question 10

The best cooking temperature for barbecued beef brisket is 350°F (175°C).

Accepted Answer

A) True 
 B)False

Question 11

Beef pot roast is cooked by the roasting method.

Accepted Answer

A) True 
 B)False

Question 12

Which of the following meats would you most likely cook by simmering?

Accepted Answer

A)  rack of lamb 
B)  cured beef tongue 
C)  beef tenderloin 
D)  veal scaloppine 
A)  rack of lamb 
B)  cured beef tongue 
C)  beef tenderloin 
D)  veal scaloppine

Question 13

What is the main difference between pan gravy and jus.

Accepted Answer

A)  Pan gravy is flavored with mirepoix, while jus is not. 
B)  Pan gravy is served with roasted meats, while jus is served with braised meats. 
C)  Pan gravy is thickened with a starch, while jus is not. 
D)  None of these; gravy and jus are the same. 
A)  Pan gravy is flavored with mirepoix, while jus is not. 
B)  Pan gravy is served with roasted meats, while jus is served with braised meats. 
C)  Pan gravy is thickened with a starch, while jus is not. 
D)  None of these; gravy and jus are the same.

Question 14

Beef chili is cooked by the braising method.

Accepted Answer

A) True 
 B)False

Question 15

Which of the following steps is not part of the procedure for barbecuing a pork shoulder?

Accepted Answer

A)  Rub the meat with a spice rub. 
B)  Marinate the meat overnight in barbecue sauce. 
C)  Cook the meat in a smoke roaster or barbecue at low heat until tender. 
D)  None of these; they are all part of the procedure. 
A)  Rub the meat with a spice rub. 
B)  Marinate the meat overnight in barbecue sauce. 
C)  Cook the meat in a smoke roaster or barbecue at low heat until tender. 
D)  None of these; they are all part of the procedure.

Question 16

Ham, corned beef, tongue, and beef brisket are often cooked by __________.

Accepted Answer

A)  roasting 
B)  dry heat 
C)  pan frying 
D)  simmering 
A)  roasting 
B)  dry heat 
C)  pan frying 
D)  simmering

Question 17

When preparing a sauce for grilled or broiled meats, you will __________.

Accepted Answer

A)  deglaze the pan 
B)  prepare it in advance 
C)  avoid the use of salsas and relishes 
D)  all of these 
A)  deglaze the pan 
B)  prepare it in advance 
C)  avoid the use of salsas and relishes 
D)  all of these

Question 18

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 1.5 fluid ounces of white wine. If the EP unit cost is $6.95 per liter, what is the total coast of the ingredient? _________________

Accepted Answer

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

Question 19

The usual thickening agent for jus lié is

Accepted Answer

A)  cornstarch or arrowroot. 
B)  liaison. 
C)  roux. 
D)  none of these; jus lié is not thickened. 
A)  cornstarch or arrowroot. 
B)  liaison. 
C)  roux. 
D)  none of these; jus lié is not thickened.

Question 20

Pan-broiled meats are cooked in about 1/8 inch of fat.

Accepted Answer

A) True 
 B)False

Exam 16: Understanding Vegetables

Roast beef described on a menu as "au jus" means that the meat is

Pan-broiling is a good procedure to use for cooking _______________.

There are three main types of meat items cooked by braising: large cuts, individual portion cuts, and stews.

If you want to cook a very thin steak to the rare stage, you would use a __________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The beef stroganoff recipe requires 180 g of onion. If the EP unit cost is $1.60 per kg, what is the total cost of the ingredient? _________________

Stir-frying is usually done over low heat so that the ingredients cook evenly.

A tagine is __________________________.

Blanquette of veal is cooked by the braising method.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -To the nearest cent, calculate the total cost of the recipe by finding the total cost of each of the ingredients and adding them all together. _________________

The best cooking temperature for barbecued beef brisket is 350°F (175°C).

Beef pot roast is cooked by the roasting method.

Which of the following meats would you most likely cook by simmering?

What is the main difference between pan gravy and jus.

Beef chili is cooked by the braising method.

Which of the following steps is not part of the procedure for barbecuing a pork shoulder?

Ham, corned beef, tongue, and beef brisket are often cooked by __________.

When preparing a sauce for grilled or broiled meats, you will __________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The beef stroganoff recipe requires 1.5 fluid ounces of white wine. If the EP unit cost is $6.95 per liter, what is the total coast of the ingredient? _________________

The usual thickening agent for jus lié is

Pan-broiled meats are cooked in about 1/8 inch of fat.

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Pan-broiled meats are cooked in about ¹/₈ inch of fat.