Question 1

Although spices, herbs, and seasonings are important parts of a cook's job, it is crucial to remember that ___________.

Accepted Answer

A)  most customers prefer their foods without additives 
B)  your main ingredients are your main sources of flavor 
C)  even the most subtle use of these ingredients can diminish the flavor of foods 
D)  all of these 
A)  most customers prefer their foods without additives 
B)  your main ingredients are your main sources of flavor 
C)  even the most subtle use of these ingredients can diminish the flavor of foods 
D)  all of these B

Question 2

Microwaves do not go through metal, such as aluminum foil.

Accepted Answer

A) True 
 B)False  True

Question 3

A blanched green bean is a bean that has been ___________.

Accepted Answer

A)  partially cooked 
B)  cooked at an altitude above sea level 
C)  cooked until its natural color has disappeared 
D)  cooked for a long period of time at a low temperature 
A)  partially cooked 
B)  cooked at an altitude above sea level 
C)  cooked until its natural color has disappeared 
D)  cooked for a long period of time at a low temperature A

Question 4

Vinegar is made from __________________.

Accepted Answer

A)  grain alcohol 
B)  wine 
C)  apple cider 
D)  all of these 
A)  grain alcohol 
B)  wine 
C)  apple cider 
D)  all of these

Question 5

In general, moist foods heat more quickly in a microwave oven than dry foods do.

Accepted Answer

A) True 
 B)False

Question 6

Which of the following items would be least suitable for microwave cooking?

Accepted Answer

A)  a fillet of sole 
B)  an acorn squash 
C)  a bowl of chicken broth 
D)  a thin slice of rare steak 
A)  a fillet of sole 
B)  an acorn squash 
C)  a bowl of chicken broth 
D)  a thin slice of rare steak

Question 7

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook small pieces of food by braising or simmering

Accepted Answer

The answer of In the blank before each question, write...

Question 8

When a food is simmered in a saucepan, the pan should be uncovered when _________________________________.

Accepted Answer

A)  the liquid must be reduced 
B)  you are cooking green vegetables 
C)  you must watch the food as it cooks 
D)  all of these 
A)  the liquid must be reduced 
B)  you are cooking green vegetables 
C)  you must watch the food as it cooks 
D)  all of these

Question 9

Which of the following terms is associated with broiling?

Accepted Answer

A)  slow 
B)  low heat 
C)  high heat from above 
D)  all of these 
A)  slow 
B)  low heat 
C)  high heat from above 
D)  all of these

Question 10

In a microwave oven, the microwaves penetrate to the center of a large roast and cook the item rapidly.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following is a combination of both moist and dry heat cooking?

Accepted Answer

A)  braising 
B)  roasting 
C)  blanching 
D)  en papillote 
A)  braising 
B)  roasting 
C)  blanching 
D)  en papillote

Question 12

Which of the following heating methods will fail to heat a material that has no moisture content?

Accepted Answer

A)  infrared 
B)  microwave 
C)  conduction 
D)  convection 
A)  infrared 
B)  microwave 
C)  conduction 
D)  convection

Question 13

It is important to be able to distinguish the tastes of the spices in a finished dish.

Accepted Answer

A) True 
 B)False

Question 14

Tying herbs and spices into a sachet is a useful technique because ___________________.

Accepted Answer

A)  the sachet can be removed when the desired flavors and aromas have been extracted 
B)  the sachet can be removed and used over again 
C)  the sachet can be stored more easily 
D)  the sachet helps maintain portion control 
A)  the sachet can be removed when the desired flavors and aromas have been extracted 
B)  the sachet can be removed and used over again 
C)  the sachet can be stored more easily 
D)  the sachet helps maintain portion control

Question 15

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook uncovered in a skillet or sauté pan without fat

Accepted Answer

The answer of In the blank before each question, write...

Question 16

A standard vinaigrette is an example of a temporary emulsion.

Accepted Answer

A) True 
 B)False

Question 17

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook in water or other liquid that is bubbling gently, about 185°-205°F (85°-96°C

Accepted Answer

The answer of In the blank before each question, write...

Question 18

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined.
-__________________To cook in a liquid, usually a small amount, that is hot but not actually bubbling

Accepted Answer

The answer of In the blank before each question, write...

Question 19

After 6 months, dried herbs lose much of their flavor and should be replaced.

Accepted Answer

A) True 
 B)False

Question 20

Sautéing requires high heat.

Accepted Answer

A) True 
 B)False

Exam 6: Nutrition

Although spices, herbs, and seasonings are important parts of a cook's job, it is crucial to remember that ___________.

Microwaves do not go through metal, such as aluminum foil.

A blanched green bean is a bean that has been ___________.

Vinegar is made from __________________.

In general, moist foods heat more quickly in a microwave oven than dry foods do.

Which of the following items would be least suitable for microwave cooking?

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook small pieces of food by braising or simmering

When a food is simmered in a saucepan, the pan should be uncovered when _________________________________.

Which of the following terms is associated with broiling?

In a microwave oven, the microwaves penetrate to the center of a large roast and cook the item rapidly.

Which of the following is a combination of both moist and dry heat cooking?

Which of the following heating methods will fail to heat a material that has no moisture content?

It is important to be able to distinguish the tastes of the spices in a finished dish.

Tying herbs and spices into a sachet is a useful technique because ___________________.

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook uncovered in a skillet or sauté pan without fat

A standard vinaigrette is an example of a temporary emulsion.

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook in water or other liquid that is bubbling gently, about 185°-205°F (85°-96°C

In the blank before each question, write the letter that corresponds to the name of the cooking method or process being defined. -__________________To cook in a liquid, usually a small amount, that is hot but not actually bubbling

After 6 months, dried herbs lose much of their flavor and should be replaced.

Sautéing requires high heat.

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