A "Mesclun Mix" refers to....

tender greens and lettuces, mixed with chicories or sorrel

The BEST description of a "tea sandwich" is that they are...

served cold on bread without crust; light and delicate

Thinking about preparing vegetables, a mezzaluna is a ...

half-moon shaped blade with two handles

If seafood is "dressed", it means that...

internal and external structures are removed

Which of the following come from one plant?

cilantro leaves and coriander seeds

The basic categories of nutrients are...

carbohydrates, lipids, water, vitamins, proteins, minerals

The guiding principle behind work sections and stations is aimed towards

maximize flow of goods and staff

an oblong or football-shaped cut for a vegetable

In terms of culinary, "sweating" means:

heating in fat until moisture is released & softening occurs

studbud

Culinary II Reading Review

80 termsStudBud Administration17 plays

#culinaryarts #fcs #food

Flashcards80 cardsFPractice quizPHost liveL

Questions 80

Answers

1
What ingredients make up "mirepoix" (one of the four essential parts of a stock)?
carrots, celery, onions
carrots, tomatoes, beef
celery, carrots, chicken
celery, onion, tomatoes
2
A fresh or pickled fruit or vegetable and spice sauce from India is called....
chutney
coulis
compote
marmalade
3
The ____ of a blade is used to cut large or hard foods, while the ___ is used for delicate work
heel, tip
spine, heel
tang, rivets
bolster, scales
4
What does "al dente" mean?
browned
softened- to the tooth
heavily salted
5
High cholesterol is MOST COMMONLY linked to which disease?
Heart Disease
Parkinson's Disease
Cancer
Type II Diabetes
6
Recipe substitutes will taste the same as the original recipe.
True
False
7
Which fruits are BEST for grilling or broiling?
pineapples and peaches
lemons and kiwi
apples and oranges
apricots and limes
8
Poaching is a...
dry heat cooking method
moist heat cooking method
9
What are the two main forms of seafood?
fin fish and shellfish
mollusks and cephalopods
cephalopods and round fish
shellfish and flatfish
10
The primary use of a serrated slicer is....
trimming the skin of fruits and vegetables
cutting through meat and bones
cutting breads and cakes
cutting fruits and vegetables
11
A "Mesclun Mix" refers to....
edible soft seeds of plants
tender baby greens in a salad mix
tender greens and lettuces, mixed with chicories or sorrel
cabbage family and chicory family vegetables
12
Small cuts of boneless meat, slightly pounded for tenderness
emince
noisettes
scallops
offal meat
13
Which food would typical vegans be able to eat?
egg whites
honey
fresh celery
carrots, sauted with butter
14
An eastern European dumpling dish...
Fregola Sarda
Pierogi
vermicilli
Acini de pepe
15
A system of staffing a kitchen so that each worker has a clear task and role is called....
brigade
pyramid
organizational management
corporate graphing
16
The BEST description of a "tea sandwich" is that they are...
Large meat sandwich
pastry with fruit filling
served cold on bread without crust; light and delicate
served warm; small and handheld
17
Candied fruit is called...
confit
preserves
jam
coulis
18
The transfer of heat from one item to another through direct contact is..
Infrared Heat
Radiation
Convection
Conduction
19
A seed-bearing ovary from a flowering plant is considered....
fruit vegetable
flower vegetable
green, leafy vegetable
20
Canary, mung, garbanzos, and black are names of
legumes
grains
potatoes
21
Which of the following is NOT a primary component of a sandwich:
Filling (protein)
Bread
Cheese (dairy)
Spread (fat)
22
Broccoli, cauliflower, Brussels sprouts, and cabbage are considered
fruit vegetables
flower vegetables
green leafy vegetables
23
If meat thaws during storage, and is then refroze, there is no risk to food safety.
False
True
24
1 gallon equals
12 pints
3 quarts
8 cups
256 tablespoons
25
Thinking about preparing vegetables, a mezzaluna is a ...
fine chop cut made using a chef's knife
cutting into small cubes
half-moon shaped blade with two handles
26
If seafood is "dressed", it means that...
internal organs removed
it is cut across the spine
bones have been removed from flesh
internal and external structures are removed
27
Potatoes, sweet potatoes, and yams are considered...
tuber vegetables
root vegetables
28
Drupes are a type of fruit identified by thier
sugar content
summer ripeness
orange color
pit
29
Although they can be added at other times, seasonings should typically be used at what point?
throughout the whole coking process
before cooking
right before eating
30
1/4 cup equals how many tablespoons?
2
6
3
4
31
The majority of beef roasts come from which two cuts?
round and chuck
sirloin and rib
round and shank
flank and short loin
32
Which of the following is NOT one of the eight attributes of a culinary professional?
taste
dedication
knowledge
application
33
Which of the following is NOT a main reason why proper garnishes are important?
they add color
they are an additional side
they contribute to the presentation
they represent quality
34
A six-carbon ring molecule of simple sugar
simple carbohydrate
complex carbohydrate
glucose
insulin
35
High grade for meat- available for restaurant and consumer use; tender, juicy, flavorful
choice
select
prime
36
Which knife is used to pry rather than cut?
butter
oyster
boning
cleaver
37
Stir-frying is a....
dry heat cooking method
moist heat cooking method
38
Combination cooking method primarily used for small pieces of meat
braising
stewing
39
This is a photo of a....
fig
Argentina plum
kiwi
turnip
40
What is the ideal pH range for foods?
between 5-8
Between 2-10
Below 7
Below 4
41
The number of servings or amount a recipe makes is the ...
portion size
ingredient weight
standardized recipe
yield
42
This photo is of a ...
Passion Fruit
Lychee
Dragon Fruit
Papaya
43
Which of the following come from one plant?
poppy seeds and dill
cilantro leaves and coriander seeds
ginger and sesame seeds
oregano and peppercorns
44
What does DRI stand for?
Diet Registry Inventory
Dietary Restriction Inventory
Dietary Restriction Intakes
Dietary Reference Intakes
45
The basic categories of nutrients are...
fruits, grains, vegetables, fats, dairy, meats
carbohydrates, lipids, water, vitamins, proteins, minerals
grains, lipids, sugar, minerals, vegetables, vitamins
minerals, nuts, vitamins, lipids, sugar, vegetables
46
The guiding principle behind work sections and stations is aimed towards
taste testing the food at each station
maximize flow of goods and staff
making sure there is a clear person in charge
47
A "Tourner" is ....
an oblong or football-shaped cut for a vegetable
an elaborate dish of vegetables baked in a springform pan
julienne cutting technique, quarter turn, then crosscut
48
What is this?
cook's fork
grater
corer
zester
49
Like steaming or poaching, microwave cooking prevents ___________
deterioration
cooking to a safe internal temperature
browning
50
In terms of culinary, "sweating" means:
oven roasting until brown
quickly boiling
heating in fat until moisture is released & softening occurs
simmering earthy vegetables for flavor
51
What organization inspects and grades meat and poultry?
CDC
FDA
USDA
FFA
52
How many fatty acids are on a typical molecule of a dietary fat?
4
3
2
5
53
To tie a bird's body for cooking is called...
Opaque
Truss
A point
Mole poblano
54
If seafood is "drawn" it means that...
internal organs are removed
internal and external structures are removed
it is cut across the spine
it has boneless sides
55
Which of the following fibers dissolves in water?
insoluble fiber
soluble fiber
56
A __should have the guts removed before filleting, while a___should be opened and meat removed.
round fish, mollusk
shellfish, fin fish
fin fish, mollusk
cephalopod, round fish
57
What is one of the easiest ways to ensure menu items are nutritional?
decrease portion size
remove sugar from recipes
substitute all oils with applesauce
58
Which of the following refers to potatoes cooked, sliced, and then fried with onions?
solanine
lyonnaise
59
A hot water bath used to hold hot food at safe temperatures is called
Warmer
Bain-marie
Deglaze
Ice Paddle
60
Potato varieties are primarily categorized by these two qualities:
moisture and starch
color and starch
shape and starch
color and moisture
61
The type of stock that is an aromatic vegetable broth used to poach fish or vegetables is...
glace
white stock
court bouillon
fumet
62
The type of sandwich often called a poor boy or hoagie...
multi-decker
wrap
club
submarine
63
Energy needed to heat 1 kilogram of water by approximately 1 degree Celsius.
calorie
kilocalorie
64
The type of stock similar to fish stock which is made with fish bones and highly flavored...
glace
fumet
remouillage
brown stock
65
What is this?
parisienne
skimmer
tamis
ricer
66
The main difference between roasting and baking is...
Roasting requires longer cooking times
Baking most commonly uses large cuts of meat
Baking requires longer cooking times
You cannot roast vegetables
67
Corn, peas, and beans are examples of ...
seed vegetables
Green, leafy vegetables
flower vegetables
fruit vegetables
68
Everyone understands and cares about what they are eating.
True
False
69
Being courteous, honest, and responsible to coworkers and customers is considered...
Employable
Professionalism
Silly
Honorable
70
The specific nitrogen-containing molecules that link together to make protein...
molecules
fatty acids
amino acids
complex proteins
71
What three qualities, when balanced, improve the overall appearance of a dish?
color, texture, height
color, flavor, brightness
texture, placement, portion
height, flavor, color
72
The four basic types of seasonings are...
extracts, pepper, spice, acid
salt, pepper, acid, sugar
salt, spice, herb, extracts
salt, pepper, spice, acid
73
A grilled sandwich that is not buttered and is heated in a press or two-sided grill
Grilled sandwiches
Panini
Open-faced Hot sandwich
Canape
74
Small German boiled dumplings used in soups, stews, or as a side dish
Gnocchi
Spaetzle
75
___are the leaves, stems or flowers of an aromatic plant, while___are the bark, roots, or seeds
Spices, Herbs
Herbs, Spices
76
Soups that are thickened by the starch found in the main ingredient are called...
Chowders
Clarified
Puree
Creams
77
Which of the following is NOT a quality for determining the doneness of seafood?
Flesh begins to flake.
Flesh turns from translucent to opaque.
Flesh sticks to the bone.
Flesh becomes more firm.
78
The fibrous layer of the grain kernel that surround the starchy center is the....
bran
germ
endosperm
hull
79
The number by which to multiply ingredients when converting a recipe is calculated by
dividing desired yield by original yield
dividing original yield by desired yield
multiplying desired yield by original yield
80
Most grains do not need to be refrigerated.
True
False

Culinary II Reading Review Flashcards | StudBud