Question 1

What are two key steps to avoiding the risk of food-borne illness when preparing any forcemeat?

Accepted Answer

control temperatures carefully and keep all food contact surfaces as sanitary as possible at all times

Question 2

How are rillettes and confits preserved?

Accepted Answer

by sealing the meat with a layer of fat

Question 3

How does salt-curing preserve meat?

Accepted Answer

surrounding the meat with salt dehydrates it

Question 4

Which of the following is usually made with mousseline forcemeat?

Accepted Answer

A) galantine 
B) terrine 
C) country sausage 
D) quenelle 
A) galantine 
B) terrine 
C) country sausage 
D) quenelle

Question 5

A basic forcemeat is also referred to as a:

Accepted Answer

A) old-fashioned forcemeat 
B) pâté forcemeat 
C) straight forcemeat 
D) country-style forcemeat 
A) old-fashioned forcemeat 
B) pâté forcemeat 
C) straight forcemeat 
D) country-style forcemeat

Question 6

To prepare foie gras,the liver should be soaked in ________________ overnight.

Accepted Answer

The answer of To prepare foie gras,the liver should be...

Question 7

Aspic terrines are also referred to as:

Accepted Answer

A) brawns 
B) Jell-o 
C) jellies 
D) moulds 
A) brawns 
B) Jell-o 
C) jellies 
D) moulds

Question 8

________________ ____________ is the meat that gives the forcemeat its name and essential flavour.

Accepted Answer

The answer of ________________ ____________ is the meat that gives...

Question 9

Gravlax is salmon that has been:

Accepted Answer

A) dry cured and cold smoked 
B) pickled 
C) dry cured 
D) brined and hot smoked 
A) dry cured and cold smoked 
B) pickled 
C) dry cured 
D) brined and hot smoked

Question 10

Traditional pâté is:

Accepted Answer

A) fine,savoury meat filling wrapped in pastry 
B) baked in an earthenware mould 
C) made with pork and liver 
D) always served cold with aspic 
A) fine,savoury meat filling wrapped in pastry 
B) baked in an earthenware mould 
C) made with pork and liver 
D) always served cold with aspic

Question 11

Chaud-froid sauce is thickened with __________________.

Accepted Answer

The answer of Chaud-froid sauce is thickened with __________________....

Question 12

When coating an item with chaud-froid,the item must be __________ and the sauce must be at ___________ temperature.

Accepted Answer

The answer of When coating an item with chaud-froid,the item...

Question 13

The three main types of forcemeat are _________________,basic (or straight)and ________________.

Accepted Answer

country-st

Question 14

Any type of forcemeat can be used to make a terrine.

Accepted Answer

A) True 
 B)False

Question 15

Canadian bacon coated in cornmeal is called _________________ bacon.

Accepted Answer

The answer of Canadian bacon coated in cornmeal is called...

Question 16

A well-seasoned basic forcemeat masks the meat's dominant flavour.

Accepted Answer

A) True 
 B)False

Question 17

Which of the following is true of mousse?

Accepted Answer

A) bound with gelatin 
B) made with cooked,puréed meats 
C) lightened with whipped cream 
D) all of the above 
A) bound with gelatin 
B) made with cooked,puréed meats 
C) lightened with whipped cream 
D) all of the above

Question 18

Which of the following is not part of a forcemeat?

Accepted Answer

A) dominant meat 
B) panada 
C) garnish 
D) casing 
A) dominant meat 
B) panada 
C) garnish 
D) casing

Question 19

Pancetta is a type of smoke-cured bacon.

Accepted Answer

A) True 
 B)False

Question 20

Kielbasa,hot dogs,and bologna are examples of:

Accepted Answer

A) cooked sausages 
B) fresh sausages 
C) forcemeats 
D) hard sausages 
A) cooked sausages 
B) fresh sausages 
C) forcemeats 
D) hard sausages

Exam 20: Eggs Breakfast

What are two key steps to avoiding the risk of food-borne illness when preparing any forcemeat?

How are rillettes and confits preserved?

How does salt-curing preserve meat?

Which of the following is usually made with mousseline forcemeat?

A basic forcemeat is also referred to as a:

To prepare foie gras,the liver should be soaked in ________________ overnight.

Aspic terrines are also referred to as:

________________ ____________ is the meat that gives the forcemeat its name and essential flavour.

Gravlax is salmon that has been:

Traditional pâté is:

Chaud-froid sauce is thickened with __________________.

When coating an item with chaud-froid,the item must be __________ and the sauce must be at ___________ temperature.

The three main types of forcemeat are _________________,basic (or straight)and ________________.

Any type of forcemeat can be used to make a terrine.

Canadian bacon coated in cornmeal is called _________________ bacon.

A well-seasoned basic forcemeat masks the meat's dominant flavour.

Which of the following is true of mousse?

Which of the following is not part of a forcemeat?

Pancetta is a type of smoke-cured bacon.

Kielbasa,hot dogs,and bologna are examples of:

Professionalism

Food Safety and Sanitation

Menus and Recipes

Tools and Equipment

Knife Skills

Flavors Flavorings

Dairy Products

Mise En Place

Principles of Cooking

Stocks and Sauces

Soups

Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Poultry

Game

Fish Shellfish

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking

Salads and Salad Dressings

Fruits

Sandwiches

Charcuterie

Hors Doeuvre and Canapés

Principles of the Bakeshop

Quick Breads

Yeast Breads

Pies, Pastries and Cookies

Cakes and Frostings

Custards, Creams, Frozen Desserts Sauces

Plate Presentation

Buffet Presentation

Filters

____ is the meat that gives the forcemeat its name and essential flavour.

When coating an item with chaud-froid,the item must be and the sauce must be at _ temperature.

The three main types of forcemeat are _,basic (or straight)and .