Food Theory Exam Review

Meat broth or aged cheese present a substance called __________ .

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

Jus and Jus Lie′ are the same thing.

The taste of amino acids is associated with _______________.

Dried beans cannot be successfully cooked in a microwave because they ___________.

So they can be easily removed, herbs and spices for flavoring a liquid are tied in a piece of cheesecloth called a zest.

Raw butter is sometimes added to a sauce to enrich it.

As a general rule, all stocks start in hot water.

The reason Quinoa is washed prior to cooking is to

Couscous is a wholegrain.

Which of the following is one of the general rules of vegetable cookery?

An emulsion is a(n) __________.

Other grains and pasta can be prepared using the Risotto method

High protein grains such as Amaranth and Quinoa are good choices in vegetarian cuisine?

Some pasta, such as orechiette, cavatelli, and even most extruded pastas, can be made with just semolina and water.

Fusion cuisine is ___________________________.

Which of the following is least likely to be found in a sachet?

The main difference between pan gravy and jus is that jus is not thickened with roux.

Generally speaking, fruits contain the seeds of the plant, vegetables do not.

When tasting, receptors on our tongues or taste buds can pick up tastes of __________.

To reduce au sec (oh seck) means to reduce by half.

Grits, a specialty of the southern United States is a dish using cracked Hominy

Vinaigrette is a type of permanent emulsion.

The ingredient in mayonnaise that makes it a permanent emulsion comes from the   ___________.

Pasta, such as spaghetti, should be cooked by ___________.

The best way for check the doneness of long noodles, like spaghetti, is to throw a few strands at the fridge door

Another name for chicory is ________________.

 Fond lié, is a brown stock thickened lightly with arrowroot or cornstarch.

To boil means that water or a liquid is at 185°F (85°C) and gently bubbling.

Taste, like colour sensation, is common across all people.

Prepared mustard is one of the few flavoring ingredients that can be added at the end of cooking.

Which of the following is not a method of heat transfer?

What color will carrots be after they are cooked with an acid such as lemon juice?

Artichokes, potatoes, and eggplant are all examples of vegetables that can turn brown if cut surfaces are exposed to air

Only the colored part of lemon peel, not the pith, should be used for flavoring.

Grapefruit, strawberries, raspberries, grapes and watermelon are examples of climacteric fruits.

When cooking green vegetables adding an acid such as lemon juice will help to keep the green pigments.

A food mill or immersion blender can be used to prepare __________.

If we want vegetable stock to be as clear as possible, then we should not use __________.

It can be said the tongue has three major areas of taste sensation.

The ratio of egg to butter in hollandaise is approximately:

The main ingredients for fresh pasta dough to make fettuccine are flour and eggs.

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

Butter helps protect bread from soaking up moisture from the sandwich filling better than mayonnaise does.

Braising is a combination cooking method where browning using dry heat is followed by moist heat.

Macaroni to be baked in a casserole, should be cooked until done since it will not cook further with the sauce.

Slow, moist cooking helps to break down connective tissue, thus less tender meats fair better with braising than saute.

A standard ratio to make egg pasta is__________.

Which of the following is not a basic component of a sandwich?

The recommended cooking time for beef and veal stock is: 

To make a white roux with 250 g of clarified butter, you will need:

The transfer of heat from the outside to the inside of a piece of roasting meat is an example of convection. 

Bound salads differ from combination and vegetable salads in that they are usually mixed with  a(n) _during preparation.

It is not necessary to have a roux and a liquid at the same temperature when they are combined.

One of the following is considered a fruit, by definition. Which one?

A cook's judgment is based on their __________.

The best cut of beef for clarifying consommé is __________.

Basic proportions for boiling long grain rice are _______________.

To sauté means to cook quickly in a small amount of fat.

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

Which of the following kinds of noodles is classically made from buckwheat?

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

Which of the following is not a normal component of a canapé?

A liason is a mixture of egg yolks and _______?

Large items need not be turned or rotated once or more during microwave cooking process.

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

Perception of taste can be influenced by thermal stimulation of the tongue by hot or cold

Most dried spices shouldn't be added until near the end of cooking as the flavor and essential oils are more extracted.

Lemon juice, and some other acids,  is used as a seasoning for some sauces.

To prepare a fish fumet, we use all of the following except

Which of the following is not a kidney bean?

One unique aspect of preparing risotto is that __________.

Which of the following can cause vitamins in vegetables to be lost or destroyed?

If a very delicate food is cooked in water, stock, or broth, it should be __________ so that it does not fall apart.

Which of the following combinations of pasta type/shape is not correct?

Beurre manie′ is clarified?

A good consommé has body and will thicken or solidify when cold because of its natural gelatin content.

Moist paste or purees, like pesto or hummus, should never be used as sandwich spread as they will soak into the bread.

White and black pepper are harvested form the same plant.

A __________ is a rich, flavorful stock that has been clarified to make it perfectly clear and transparent.

The correct proportion of basic ingredients in a stock is _____% bones, _____% mirepoix, and _____% water.

Generally speaking, vinegars used for salad dressings contain approximately how much percentage acidity?

Which of the following is not one of the four basic parts of a salad?

A sauce adds __________ to foods.

Arborio, jasmine, and basmati rice are all types of long-grain rice.

A standard mirepoix contains all of the following vegetables except __________.

Al dente means ...

Which is true about wild rice

Pasta that is cooked to al dente _________.

Fresh pasta takes ________ to cook

A purée of vegetables or fruits used as a sauce is known as a __________.

To sweat means to cook quickly at high heat in fat with browning the product.

If a cream soup has a starch taste, it is probably because it wasn't cooked long enough.

One type of radiation or radiant energy used for cooking is ______.

Velouté sauce can be made with __________ stock.

Paella is a traditional Spanish dish and must only be made using local seafood

Long-cooking foods (stew) that cannot be prepared "a la minute" , can be refrigerated and then reheated to order.

Taste preferences can change according to body needs.

Celiac disease is a condition that occurs in people who have an intolerance to gluten?

In cooking and developing taste, the Maillard reaction is the name given to what cooking reaction?

Gelatin extracted from bones is an important component of a good stock because it gives the stock body.

Salad dressings ________________.

Adding lemon juice to the water when cooking cauliflower will

Is semolina a high-protein flour?

Pearled barley _________.

A standard vinaigrette is an example of a temporary emulsion.

If a stock is flavored with meat instead of bones, it is known as a __________.

Climeacteric fruit ripen naturally when when cells are triggered by a gas. That gas is ____________.  

Deep-frying food is an example of a  moist heat method.

Which of the following is not an ingredient in the plain béchamel sauce that is used today?

To cook very gently in a small amount of water or other liquid that is hot but not actually bubbling is to __________.

Which of the following statements is true about fiber in vegetables?

If we want a beef or veal stock to have as much body as possible, we will use __________.

The standard proportion or ratio of ingredients in mirepoix is _________.

In Indian cuisine the general term for dried legumes is __________.

Dried herbs are less intense in flavour than fresh herbs.

A small sauce is a Mother Sauce with the addition of clarified butter?

Barbecuing is a roasting or grilling technique that requires _________.

The sense of taste is mediated by taste receptor cells which are bundled in clusters called taste buds.