Question 1

Spaghetti that is cooked ahead of service should be held in cold water to keep it from sticking and then reheated to order.

Accepted Answer

A) True 
 B)False

Question 2

Which of the following kinds of noodles is made with buckwheat?

Accepted Answer

A)  soba 
B)  udon 
C)  somen 
D)  cellophane noodles 
A)  soba 
B)  udon 
C)  somen 
D)  cellophane noodles

Question 3

Which of the following cooking methods is most similar to the pilaf method?

Accepted Answer

A)  braising 
B)  steaming 
C)  parboiling 
D)  deep-frying 
A)  braising 
B)  steaming 
C)  parboiling 
D)  deep-frying

Question 4

Spaghetti should be cooked by

Accepted Answer

A)  adding it little by little to a large quantity of boiling, salted water and simmering gently until done. 
B)  adding it all at once to enough boiling, salted water to cover and boiling until done. 
C)  adding it all at once to a large quantity of boiling, salted water and boiling until done. 
D)  adding it to cold water, bring to a boil, and simmering until done. 
A)  adding it little by little to a large quantity of boiling, salted water and simmering gently until done. 
B)  adding it all at once to enough boiling, salted water to cover and boiling until done. 
C)  adding it all at once to a large quantity of boiling, salted water and boiling until done. 
D)  adding it to cold water, bring to a boil, and simmering until done.

Question 5

Wild rice __________.

Accepted Answer

A)  is inexpensive 
B)  is actually not a rice 
C)  is imported from India and China 
D)  cooks more quickly than long-grain rice 
A)  is inexpensive 
B)  is actually not a rice 
C)  is imported from India and China 
D)  cooks more quickly than long-grain rice

Question 6

Dumplings are __________.

Accepted Answer

A)  usually served as main dishes 
B)  usually cooked by deep-frying or baking 
C)  made from soft doughs or batters 
D)  all of these 
A)  usually served as main dishes 
B)  usually cooked by deep-frying or baking 
C)  made from soft doughs or batters 
D)  all of these

Question 7

The general term for dried legumes in Indian cuisine is ___________.

Accepted Answer

A)  adzuki 
B)  mung beans 
C)  dal 
D)  miso 
A)  adzuki 
B)  mung beans 
C)  dal 
D)  miso

Question 8

Which one of the following types of rice does not hold well after cooking and whose grains quickly lose their shape and become mushy?

Accepted Answer

A)  brown 
B)  instant 
C)  parboiled 
D)  regular milled white 
A)  brown 
B)  instant 
C)  parboiled 
D)  regular milled white

Question 9

Which of the following is not one of the steps for preparing instant couscous?

Accepted Answer

A)  Measure equal parts by volume of couscous and water. 
B)  Add the couscous all at once to the boiling water. 
C)  After uncovering, stir to break up lumps. 
D)  Before serving, sauté quickly in butter to reheat. 
A)  Measure equal parts by volume of couscous and water. 
B)  Add the couscous all at once to the boiling water. 
C)  After uncovering, stir to break up lumps. 
D)  Before serving, sauté quickly in butter to reheat.

Question 10

Macaroni to be baked in a casserole, such as macaroni and cheese, should be boiled until about half done, since it will cook further in the sauce.

Accepted Answer

A) True 
 B)False

Question 11

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 4 kg and requires 60 g of butter. Calculate the amount of butter needed for our desired yield of 5 kg rice pilaf. Round your answer to the nearest tenth. _________________

Accepted Answer

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

Question 12

If you ordered pozole in a Mexican restaurant, you would receive __________.

Accepted Answer

A)  grits 
B)  polenta 
C)  hominy 
D)  green wheat 
A)  grits 
B)  polenta 
C)  hominy 
D)  green wheat

Question 13

Rice pilaf is made by sautéing rice in fat, adding boiling liquid, and then covering and baking for 45 to 50 minutes.

Accepted Answer

A) True 
 B)False

Question 14

Pearled barley __________.

Accepted Answer

A)  is often used in soups 
B)  has a shorter cooking time than rice 
C)  has not had its outer layer of bran removed 
D)  all of these 
A)  is often used in soups 
B)  has a shorter cooking time than rice 
C)  has not had its outer layer of bran removed 
D)  all of these

Question 15

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The rice pilaf recipe yields 9 pounds and requires 5 pounds of onion. Calculate the amount of onion needed for our desired yield of 16 pounds rice pilaf. Round your answer to the nearest tenth. _________________

Accepted Answer

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

Question 16

Which of the following combinations of pasta type-shape is incorrect?

Accepted Answer

A)  orzo-star 
B)  farfalle-bow tie 
C)  conchiglie-shell 
D)  fusilli-corkscrew 
A)  orzo-star 
B)  farfalle-bow tie 
C)  conchiglie-shell 
D)  fusilli-corkscrew

Question 17

Risotto is an Italian dish made by adding Parmesan cheese and mushrooms to basic rice pilaf.

Accepted Answer

A) True 
 B)False

Question 18

Which of the following is not one of the four parts of a whole kernel of grain?

Accepted Answer

A)  husk 
B)  endosperm 
C)  germ 
D)  stalk 
A)  husk 
B)  endosperm 
C)  germ 
D)  stalk

Question 19

Basic proportions for boiling long grain white rice are

Accepted Answer

A)  2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice). 
B)  2 quarts water to 1 pound rice (or 2 liters of water to 500 g rice). 
C)  1 pint water to 1 pound rice (or 500 g water to 500 g rice). 
D)  none of these 
A)  2 pints of water to 1 pound rice (or 1 liter of water to 500 g rice). 
B)  2 quarts water to 1 pound rice (or 2 liters of water to 500 g rice). 
C)  1 pint water to 1 pound rice (or 500 g water to 500 g rice). 
D)  none of these

Question 20

Which of the following combinations is correct?

Accepted Answer

A)  enriched rice-coated with vitamins 
B)  long-grain rice-sticky when cooked 
C)  short- and medium-grain rice-fluffy when cooked 
D)  all of these 
A)  enriched rice-coated with vitamins 
B)  long-grain rice-sticky when cooked 
C)  short- and medium-grain rice-fluffy when cooked 
D)  all of these

Exam 13: Cooking Poultry and Game Birds

Spaghetti that is cooked ahead of service should be held in cold water to keep it from sticking and then reheated to order.

Which of the following kinds of noodles is made with buckwheat?

Which of the following cooking methods is most similar to the pilaf method?

Spaghetti should be cooked by

Wild rice __________.

Dumplings are __________.

The general term for dried legumes in Indian cuisine is ___________.

Which one of the following types of rice does not hold well after cooking and whose grains quickly lose their shape and become mushy?

Which of the following is not one of the steps for preparing instant couscous?

Macaroni to be baked in a casserole, such as macaroni and cheese, should be boiled until about half done, since it will cook further in the sauce.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The rice pilaf recipe yields 4 kg and requires 60 g of butter. Calculate the amount of butter needed for our desired yield of 5 kg rice pilaf. Round your answer to the nearest tenth. _________________

If you ordered pozole in a Mexican restaurant, you would receive __________.

Rice pilaf is made by sautéing rice in fat, adding boiling liquid, and then covering and baking for 45 to 50 minutes.

Pearled barley __________.

Which of the following combinations of pasta type-shape is incorrect?

Risotto is an Italian dish made by adding Parmesan cheese and mushrooms to basic rice pilaf.

Which of the following is not one of the four parts of a whole kernel of grain?

Basic proportions for boiling long grain white rice are

Which of the following combinations is correct?

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