Question 1

Which of the following is served in a sauce finished with a liaison of egg yolks and cream?

Accepted Answer

A)  lamb tagine 
B)  Irish lamb stew 
C)  veal fricassée 
D)  none of these 
A)  lamb tagine 
B)  Irish lamb stew 
C)  veal fricassée 
D)  none of these

Question 2

To cook beef brisket, you would be most likely to

Accepted Answer

A)  sauté it. 
B)  broil it. 
C)  pan-fry it. 
D)  simmer it. 
A)  sauté it. 
B)  broil it. 
C)  pan-fry it. 
D)  simmer it.

Question 3

Which of the following is not suitable to be cut into small pieces and sautéed?

Accepted Answer

A)  Leg of veal. 
B)  Pork tenderloin. 
C)  Lamb shank 
D)  Beef loin. 
A)  Leg of veal. 
B)  Pork tenderloin. 
C)  Lamb shank 
D)  Beef loin.

Question 4

A stew cooked by simmering and served in a white sauce is a

Accepted Answer

A)  navarin. 
B)  blanquette. 
C)  fricassée. 
D)  mirepox. 
A)  navarin. 
B)  blanquette. 
C)  fricassée. 
D)  mirepox.

Question 5

Sauces for grilled and broiled meats are prepared in advance.

Accepted Answer

A) True 
 B)False

Question 6

Dishes called kalbi are marinated in a soy sauce mixture.

Accepted Answer

A) True 
 B)False

Question 7

The brining liquid for pork loin is used as the braising liquid to cook the meat.

Accepted Answer

A) True 
 B)False

Question 8

A fricassée is cooked by ________________.

Accepted Answer

A)  simmering 
B)  broiling 
C)  poaching 
D)  braising 
A)  simmering 
B)  broiling 
C)  poaching 
D)  braising

Question 9

If a meat thermometer shows the internal temperature of a beef roast to be 140º F (60ºC), the meat is cooked

Accepted Answer

A)  well done. 
B)  medium well done. 
C)  medium. 
D)  rare. 
A)  well done. 
B)  medium well done. 
C)  medium. 
D)  rare.

Question 10

When you read an explanation of how to sauté, which of the following expressions are you likely to see?

Accepted Answer

A)  high heat 
B)  small pieces of food 
C)  small amount of fat 
D)  all of these 
A)  high heat 
B)  small pieces of food 
C)  small amount of fat 
D)  all of these

Question 11

Which of the following is not true about braised meats?

Accepted Answer

A)  They should always be well browned. 
B)  They are cooked first by dry heat and then by moist heat. 
C)  They are often made of tougher cuts that can be made tender by the braising procedure. 
D)  They produce a flavorful cooking liquid that can be used as a sauce. 
A)  They should always be well browned. 
B)  They are cooked first by dry heat and then by moist heat. 
C)  They are often made of tougher cuts that can be made tender by the braising procedure. 
D)  They produce a flavorful cooking liquid that can be used as a sauce.

Question 12

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 45 ml of white wine. If the EP unit cost is $6.95 per liter, what is the total cost of the ingredient? _________________

Accepted Answer

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

Question 13

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 240 g of sour cream. If the EP unit cost is $3.02 per kg, what is the total cost of the ingredient? _________________

Accepted Answer

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

Question 14

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

Question 15

Irish lamb stew is an example of a simmered meat dish.

Accepted Answer

A) True 
 B)False

Question 16

To make a beef pot roast you would use

Accepted Answer

A)  outside round (bottom round). 
B)  chuck. 
C)  brisket. 
D)  any of these. 
A)  outside round (bottom round). 
B)  chuck. 
C)  brisket. 
D)  any of these.

Question 17

To prepare veal scaloppine, you brown the meat over high heat, deglaze the pan to make a sauce, then simmer the meat in the sauce until tender.

Accepted Answer

A) True 
 B)False

Question 18

To cook a tender meat item, such as beef tenderloin, by the sous vide method and serve it rare, you would most likely cook it ______________.

Accepted Answer

A)  in an oven set at 250°F (121°
C)  
B)  in a steamer 
C)  in an immersion circulator set at 127°F (53°
C)  
D)  in an immersion circulator set at 142°F (61°
C)  
A)  in an oven set at 250°F (121°
C)  
B)  in a steamer 
C)  in an immersion circulator set at 127°F (53°
C)  
D)  in an immersion circulator set at 142°F (61°
C)

Question 19

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The beef stroganoff recipe requires 8 ounces of sour cream. If the EP unit cost is $1.54 per pound, what is the total coast of the ingredient? _________________

Accepted Answer

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

Question 20

The meat featured in New England boiled dinner is __________.

Accepted Answer

A)  cured ham 
B)  corned beef 
C)  lamb shanks 
D)  fresh beef brisket 
A)  cured ham 
B)  corned beef 
C)  lamb shanks 
D)  fresh beef brisket

Exam 16: Understanding Vegetables

Which of the following is served in a sauce finished with a liaison of egg yolks and cream?

To cook beef brisket, you would be most likely to

Which of the following is not suitable to be cut into small pieces and sautéed?

A stew cooked by simmering and served in a white sauce is a

Sauces for grilled and broiled meats are prepared in advance.

Dishes called kalbi are marinated in a soy sauce mixture.

The brining liquid for pork loin is used as the braising liquid to cook the meat.

A fricassée is cooked by ________________.

If a meat thermometer shows the internal temperature of a beef roast to be 140º F (60ºC), the meat is cooked

When you read an explanation of how to sauté, which of the following expressions are you likely to see?

Which of the following is not true about braised meats?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The beef stroganoff recipe requires 45 ml of white wine. If the EP unit cost is $6.95 per liter, what is the total cost of the ingredient? _________________

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The beef stroganoff recipe requires 240 g of sour cream. If the EP unit cost is $3.02 per kg, what is the total cost of the ingredient? _________________

Math (U.S.) 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. _________________

Irish lamb stew is an example of a simmered meat dish.

To make a beef pot roast you would use

To prepare veal scaloppine, you brown the meat over high heat, deglaze the pan to make a sauce, then simmer the meat in the sauce until tender.

To cook a tender meat item, such as beef tenderloin, by the sous vide method and serve it rare, you would most likely cook it ______________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The beef stroganoff recipe requires 8 ounces of sour cream. If the EP unit cost is $1.54 per pound, what is the total coast of the ingredient? _________________

The meat featured in New England boiled dinner is __________.

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