Applied Culinary Skills
Final Test Solutions
Course Introduction
Applied Culinary Skills focuses on the foundational and advanced techniques essential for professional food preparation and presentation in a commercial kitchen environment. Students will gain hands-on experience in a variety of cooking methods, knife skills, ingredient selection, and kitchen safety, emphasizing both individual and team-based culinary tasks. The course integrates theory with practical application, covering menu planning, flavor development, plating aesthetics, and food service standards, preparing students for dynamic roles in the hospitality and food service industries.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
Available Study Resources on Quizplus
36 Chapters
1777 Verified Questions
1777 Flashcards
Source URL: https://quizplus.com/study-set/3898
Page 2
Chapter 1: Professionalism
Available Study Resources on Quizplus for this Chatper
49 Verified Questions
49 Flashcards
Source URL: https://quizplus.com/quiz/77616
Sample Questions
Q1) "La Pyramid" is the name of Fernand Point's restaurant.
A)True
B)False
Answer: True
Q2) Recently,many chefs have acquired celebrity status and cooking has become a spectator sport.How has this affected the trade of cooking?
Answer: Answers will vary but should include the fact that television and other forms of media have caused cooking and food itself to become trendy and desirable as a career or a hobby.
Q3) What is fusion cuisine?
Answer: The blending or use of ingredients and/or preparation methods from various ethnic,regional,or national cuisines in the same dish.
Q4) What 20th-century food movement emphasized naturally flavoured and simply prepared foods?
A)grande cuisine
B)nouvelle cuisine
C)classic cuisine
D)regional cuisine
Answer: B
To view all questions and flashcards with answers, click on the resource link above. Page 3
Chapter 2: Food Safety and Sanitation
Available Study Resources on Quizplus for this Chatper
69 Verified Questions
69 Flashcards
Source URL: https://quizplus.com/quiz/77617
Sample Questions
Q1) Raw seed sprouts are an example of a potentially hazardous food.
A)True
B)False
Answer: True
Q2) Alkaline foods have a pH value higher than 7.
A)True
B)False
Answer: True
Q3) Food service workers are the primary cause of food-borne illnesses.
A)True
B)False
Answer: True
Q4) What is HAACP a system for?
A)supervising kitchen employees
B)maintaining sanitary conditions
C)standardizing recipes
D)controlling the flow of food
Answer: B
Q5) What virus is spread by food-service workers with poor personal hygiene?
Answer: Norwalk virus
To view all questions and flashcards with answers, click on the resource link above. Page 4
Chapter 3: Menus and Recipes
Available Study Resources on Quizplus for this Chatper
60 Verified Questions
60 Flashcards
Source URL: https://quizplus.com/quiz/77618
Sample Questions
Q1) Labelling regulations stipulate that a food cannot be listed as a source of a nutrient unless it contains at least __________ of the recommended daily intake of that nutrient.
A)0.5%
B)2%
C)5%
D)10%
Answer: A
Q2) Why are phytochemicals important?
Answer: Research indicates that the antioxidants of phytochemicals may prevent some forms of cancer,diabetes,Alzheimer's,heart disease,and other degenerative diseases.
Q3) Minerals contain no calories.
A)True
B)False
Answer: True
Q4) The process by which liquid fat is changed into a solid fat is called __________. Answer: hydrogenation
To view all questions and flashcards with answers, click on the resource link above. Page 5
Chapter 4: Tools and Equipment
Available Study Resources on Quizplus for this Chatper
63 Verified Questions
63 Flashcards
Source URL: https://quizplus.com/quiz/77619
Sample Questions
Q1) Shrimp packages that are labelled 21/25 indicate the number of shrimp per kilogram.
A)True
B)False
Q2) What should you do if a recipe is written in metric units?
Q3) A static menu offers only foods that are in season.
A)True
B)False
Q4) How many kilograms is a 120 gram portion of fish?
Q5) Whipping cream costs $3.45 per L and the recipe requires 500 mL.What is the cost of the cream for the recipe?
Q6) A _______ recipe is one that will produce a known quantity and quality of food in a specific operation.
Q7) 5 kg = ____________ dg = ______________ mg
Q8) A menu that repeats itself at the end of a set time period is a:
A)periodic menu
B)rotating menu
C)cycle menu
D)none of the above
Q9) One quarter of one L = _________ mL = ___________ fl oz
To view all questions and flashcards with answers, click on the resource link above. Page 6
Chapter 5: Knife Skills
Available Study Resources on Quizplus for this Chatper
53 Verified Questions
53 Flashcards
Source URL: https://quizplus.com/quiz/77620
Sample Questions
Q1) In a forged knife,the __________is the part of the blade that meets the handle.
Q2) Which of the following is a characteristic of a convection oven?
A)tends to cook unevenly
B)cooks foods slowly
C)uses a fan to circulate air
D)uses an electronic device to control convection
Q3) Carbon steel is an alloy of:
A)iron and stainless steel
B)carbon and aluminum
C)iron and aluminum
D)carbon and iron
Q4) Sturdiness,durability,and safety are the watch words when selecting hand tools.
A)True
B)False
Q5) An instant-read thermometer is a stem-type instrument used for taking quick temperature readings.
A)True
B)False
Q6) A sharpening stone is also known as a ___________.
Q7) A portion of the knife blade known as the _______ fits inside the handle.
To view all questions and flashcards with answers, click on the resource link above. Page 7
Chapter 6: Flavors Flavorings
Available Study Resources on Quizplus for this Chatper
38 Verified Questions
38 Flashcards
Source URL: https://quizplus.com/quiz/77621
Sample Questions
Q1) The only way to sanitize a chef's knife is in a commercial dishwasher.
A)True
B)False
Q2) A paysanne cut can be described as:
A)country style
B)sliced pont neuf
C)rough cut
D)sliced batonnet
Q3) A chiffonade is a preparation of leafy vegetables that are:
A)finely chopped
B)shredded
C)coarsely chopped
D)none of the above
Q4) A __________ scoop can be used to cut fruit and vegetables into uniform spheres.
Q5) You must cut a carrot into sticks before you can dice it.
A)True
B)False
Q6) A steel is as good as a whetstone.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 8
Chapter 7: Dairy Products
Available Study Resources on Quizplus for this Chatper
46 Verified Questions
46 Flashcards
Source URL: https://quizplus.com/quiz/77622
Sample Questions
Q1) Whole butter has a high smoke point.
A)True
B)False
Q2) The final flavour that remains in the mouth after swallowing is the:
A)low or base notes
B)top or high notes
C)middle notes
D)aftertaste or finish
Q3) The smallest functional unit of taste is the:
A)papillae
B)taste receptor cell
C)taste bud
D)saliva
Q4) Which herb,also known as wormseed,is often used as a flavouring in Mexican dishes?
A)cilantro
B)lemon grass
C)juniper
D)epazote
Q5) What are two factors that can compromise a person's taste perception?
Page 9
To view all questions and flashcards with answers, click on the resource link above.
Chapter 8: Mise En Place
Available Study Resources on Quizplus for this Chatper
56 Verified Questions
56 Flashcards
Source URL: https://quizplus.com/quiz/77623
Sample Questions
Q1) The fat content of whole milk is:
A)1%
B)2.25%
C)3.25%
D)4%
Q2) Boursin
Q3) Oka
Q4) Dry milk powder does not need to be refrigerated until it is reconstituted.
A)True B)False
Q5) The coagulation point of albumen is higher than that of egg yolks.
A)True B)False
Q6) Salmonella is a concern with eggs because this bacteria is found in a chicken's intestinal tract.
A)True B)False
Q7) Eggs are a potentially hazardous food that should be handled carefully. A)True B)False
To view all questions and flashcards with answers, click on the resource link above. Page 10
Chapter 9: Principles of Cooking
Available Study Resources on Quizplus for this Chatper
50 Verified Questions
50 Flashcards
Source URL: https://quizplus.com/quiz/77624
Sample Questions
Q1) The hot water bath for sous vide preparation should be maintained at:
A)60°C
B)70°C
C)85°C
D)95°C
Q2) Trays of cooked foods in the cook-chill system should not exceed a depth of:
A)50 mm
B)60 mm
C)70 mm
D)75 mm
Q3) A moist-heat cooking method using a temperature range of 85-96°C (185-205°F)is:
A)poaching
B)boiling
C)braising
D)simmering
Q4) When egg white cooks it changes from liquid to solid;this is known as:
A)caramelization
B)gelatinization
C)coagulation
D)radiation
Page 11
To view all questions and flashcards with answers, click on the resource link above.
Chapter 10: Stocks and Sauces
Available Study Resources on Quizplus for this Chatper
69 Verified Questions
69 Flashcards
Source URL: https://quizplus.com/quiz/77625
Sample Questions
Q1) What two thickening agents can be used to thicken a tomato sauce?
Q2) The best bones for making chicken stock are from the ______________ and ______________.
Q3) Under ideal conditions,the recommended storage time for stocks is 4 to 5 days.
A)True
B)False
Q4) Lecithin is the substance that makes stable emulsions possible.
A)True
B)False
Q5) Explain the proper way to cool stock.
Q6) A sauce finished with a liaison will curdle at temperatures above 85°C.
A)True
B)False
Q7) Over-browning bones for a brown stock would result in:
A)no significant difference
B)compromised quality
C)bitter flavours
D)improved release of gelatin
Q8) Why is it important to disturb a stock as little as possible while it is cooking?
To view all questions and flashcards with answers, click on the resource link above. Page 12
Chapter 11: Soups
Available Study Resources on Quizplus for this Chatper
43 Verified Questions
43 Flashcards
Source URL: https://quizplus.com/quiz/77626
Sample Questions
Q1) What is the name given to a consommé garnished with a julienne of savoury crepes?
A)Célestine
B)Julienne
C)George Sand
D)Caroline
Q2) A purée soup flavoured with carrots is potage:
A)Dubarry
B)Parmentier
C)Bonne Femme
D)Crècy
Q3) What is the name for a chilled potato and leek soup?
A)chowder
B)vichyssoise
C)minestrone
D)gazpacho
Q4) Cream soups should simmer after the addition of milk or cream..
A)True
B)False
Q5) What is the garnish in chicken noodle soup?
To view all questions and flashcards with answers, click on the resource link above. Page 13
Chapter 12: Principles of Meat Cookery
Available Study Resources on Quizplus for this Chatper
62 Verified Questions
62 Flashcards
Source URL: https://quizplus.com/quiz/77627
Sample Questions
Q1) Searing a steak will seal in the juices.
A)True
B)False
Q2) Quality grading indicates how tender and flavourful a cut of meat will be.
A)True
B)False
Q3) A roast should always be carved:
A)with the grain
B)in thick slices
C)against the grain
D)from right to left
Q4) How does today's preferred low-temperature roasting of meats effect carryover cooking principles?
Q5) What should you consider when purchasing meats?
A)menu needs
B)storage facilities
C)staff meat fabrication skills
D)all of the above
Q6) The two parts of the beef grading system are ______________ grade and ____________ assessment.
Page 14
To view all questions and flashcards with answers, click on the resource link above.
Chapter 13: Beef
Available Study Resources on Quizplus for this Chatper
35 Verified Questions
35 Flashcards
Source URL: https://quizplus.com/quiz/77628
Sample Questions
Q1) Because most of the chuck roll is _________,it benefits from _________ heat cooking.
Q2) Skirt steak and ribs are found in the same primal.
A)True
B)False
Q3) Most of the beef consumed in Canada comes from:
A)steers
B)heifers
C)calves
D)stags
Q4) The front quarter is separated from the hind quarter between the:
A)12<sup>th</sup> and 13<sup>th</sup> ribs
B)5<sup>th</sup> and 6<sup>th</sup> ribs
C)chuck and prime rib
D)short loin and sirloin butt
Q5) The skirt steak is found in the:
A)chuck
B)loin
C)plate
D)breast
Page 15
To view all questions and flashcards with answers, click on the resource link above.
Chapter 14: Veal
Available Study Resources on Quizplus for this Chatper
37 Verified Questions
37 Flashcards
Source URL: https://quizplus.com/quiz/77629
Sample Questions
Q1) The grades of veal available in Canada are:
A)A,B,D,E
B)1,2,3,4
C)A,B,C,D
D)A,B,C
Q2) What is the most common fabricated cut derived from the leg?
A)stew
B)steak
C)roast
D)cutlet
Q3) The foresaddle is separated between which sets of ribs:
A)4<sup>th</sup> and 5<sup>th</sup>
B)12<sup>th</sup> and 13<sup>th</sup>
C)10<sup>th</sup> and 11<sup>th</sup>
D)11<sup>th</sup> and 12<sup>th</sup>
Q4) Veal is prized for its low fat content.
A)True
B)False
Q5) The shoulder of veal is sometimes referred to as the _____________.
To view all questions and flashcards with answers, click on the resource link above. Page 16
Chapter 15: Lamb
Available Study Resources on Quizplus for this Chatper
23 Verified Questions
23 Flashcards
Source URL: https://quizplus.com/quiz/77630
Sample Questions
Q1) The loin has no ribs.
A)True
B)False
Q2) A food service operation should only consider purchasing whole lamb when?
A)adequate equipment and storage is available
B)employees are skilled in butchering
C)trim and bones can be used in stock making
D)all of the above
Q3) The primal rack is also known as the hotel rack.
A)True
B)False
Q4) When frenching a rack,the bones are trimmed to about 10 cm (4 in)from the edge.
A)True
B)False
Q5) When the carcass of lamb is reduced to primal cuts it is often:
A)split into two sides
B)separated in four: two fronts and two hinds
C)cut into double primals
D)separated into a front saddle and a hind saddle
To view all questions and flashcards with answers, click on the resource link above. Page 17
Chapter 16: Pork
Available Study Resources on Quizplus for this Chatper
35 Verified Questions
35 Flashcards
Source URL: https://quizplus.com/quiz/77631
Sample Questions
Q1) The hock is attached to the:
A)jowl
B)shoulder blade
C)neck
D)shoulder picnic
Q2) Where does the shoulder separate from the loin?
A)at the end of the blade bone
B)between the 2<sup>nd</sup> and 3<sup>rd</sup> ribs
C)between the 5<sup>th</sup> and the 6<sup>th</sup> ribs
D)between the 4<sup>th</sup> and 5<sup>th</sup> ribs
Q3) Chops can be cut from the entire loin.
A)True
B)False
Q4) The approximate weight of a hog carcass is:
A)40-70 kg (88-154 lbs)
B)55-95 kg (120-210 lbs)
C)70-110 kg (154-243 lbs)
D)75-115 kg (165-254 lbs)
Q5) The shoulder ___________ and the shoulder _____________ form the whole shoulder.
Q6) The hip bone is located in the _____________ primal.
To view all questions and flashcards with answers, click on the resource link above. Page 18
Chapter 17: Poultry
Available Study Resources on Quizplus for this Chatper
59 Verified Questions
59 Flashcards
Source URL: https://quizplus.com/quiz/77632
Sample Questions
Q1) A young chicken that weighs over 2 kg (4.5 lbs)is classified as a
Q2) Most poultry items are basted to retain moisture during roasting.
A)True
B)False
Q3) Which of the following is not a good indication of doneness for poultry?
A)clarity of the juices
B)appearance
C)internal temperature
D)looseness of the joints
Q4) The best way to prepare a mature chicken is by:
A)sautéing
B)poaching
C)stewing
D)baking
Q5) The sex of a young bird has a significant effect its quality.
A)True
B)False
Q6) _______________ is the collective name for domesticated birds.
Q7) Young turkeys are marketed at ________________ weeks of age.
To view all questions and flashcards with answers, click on the resource link above. Page 19
Chapter 18: Game
Available Study Resources on Quizplus for this Chatper
37 Verified Questions
37 Flashcards
Source URL: https://quizplus.com/quiz/77633
Sample Questions
Q1) Wild game birds can be legally sold in Canada.
A)True
B)False
Q2) Antelope meat is cut and fabricated in a manner similar to that for ________________.
Q3) Water fowl include ______________ and ___________________.
Q4) Compared to domestic meat,game meats are:
A)expensive,fatter,stronger
B)lighter,milder,fatter
C)darker,stronger,leaner
D)inexpensive,stronger,coarser
Q5) Furred game meats are often marinated in red wine to:
A)follow tradition
B)destroy bacteria
C)tenderize the meat of tougher,mature animals
D)remove any gamey flavour
Q6) Game is almost always sold pre-cut into subprimals or portions.
A)True
B)False
Q7) Younger animals are more ______________ than are older ones.
To view all questions and flashcards with answers, click on the resource link above. Page 20
Chapter 19: Fish Shellfish
Available Study Resources on Quizplus for this Chatper
68 Verified Questions
68 Flashcards
Source URL: https://quizplus.com/quiz/77634
Sample Questions
Q1) A stuffed,rolled fillet of sole is best described as (a):
A)cartouche
B)en papillote
C)cuisson
D)paupiette
Q2) Atlantic hard-shell clams are known as:
A)geoducks
B)surf clams
C)Manila clams
D)quahogs
Q3) What are four indications that a fish is not fresh?
Q4) The liquid used for shallow poaching is called a ___________________.
Q5) ________________ is the most popular market name for ahi tuna.
Q6) Fish marinated in lime juice is best described as:
A)cassoulet
B)bouillabaisse
C)seviche
D)etouffée
Q7) _________________ are fresh water creatures that look like lobsters.
Q8) What temperatures should fish and shellfish be stored at?
To view all questions and flashcards with answers, click on the resource link above. Page 21
Chapter 20: Eggs Breakfast
Available Study Resources on Quizplus for this Chatper
49 Verified Questions
49 Flashcards
Source URL: https://quizplus.com/quiz/77635
Sample Questions
Q1) What are two key steps to avoiding the risk of food-borne illness when preparing any forcemeat?
Q2) How much gelatin is added to one litre of liquid when making a soft aspic for glazing slices of pâté?
A)40 g
B)50 g
C)80 g
D)100 g
Q3) Which of the following is a characteristic of country-style forcemeat?
A)meats are typically not marinated
B)has a finer texture
C)does not have a texture
D)has a course texture
Q4) Aspic terrines are also referred to as:
A)brawns
B)Jell-o
C)jellies
D)moulds
Q5) How does salt-curing preserve meat?
Q6) How are rillettes and confits preserved?
To view all questions and flashcards with answers, click on the resource link above. Page 22
Chapter 21: Vegetables
Available Study Resources on Quizplus for this Chatper
38 Verified Questions
38 Flashcards
Source URL: https://quizplus.com/quiz/77636
Sample Questions
Q1) What are two advantages of a station buffet?
Q2) What three factors should a chef consider when planning a buffet menu?
Q3) Food can be heated in a chafing dish.
A)True
B)False
Q4) Considering the number of items on the buffet,how long should the table be?
A)30-35 cm square area per item
B)30 to 35 cm length per item
C)1 m length per item
D)1 m square area per item
Q5) The term "buffet" refers to both an event and a way food can be presented.
A)True
B)False
Q6) Brightly coloured paper flowers and paper mâché vegetables are a good choice for a _______________ theme.
Q7) What is butler service?
A)serving behind the buffet line
B)passing food or drink on trays
C)bar service
D)cleaning and replenishing of buffet
To view all questions and flashcards with answers, click on the resource link above. Page 23
Chapter 22: Potatoes, Grains and Pasta
Available Study Resources on Quizplus for this Chatper
43 Verified Questions
43 Flashcards
Source URL: https://quizplus.com/quiz/77637
Sample Questions
Q1) To preserve the colour of red cabbage during cooking:
A)blanch the cabbage in the steamer
B)add an acid at the beginning of cooking
C)sauté the cabbage first
D)add an alkali at the beginning of cooking
Q2) The CFIA has developed a grading system for fresh vegetables on the wholesale market.
A)True
B)False
Q3) Peeled,seeded,and diced tomato flesh is called _____________________.
Q4) Edamame are high in protein,fibre,and phytochemicals.
A)True
B)False
Q5) Mushrooms are not vegetables,strictly speaking.
A)True
B)False
Q6) Sunchokes are actually members of the artichoke family.
A)True
B)False
Q7) Celery root is also known as ________________.
To view all questions and flashcards with answers, click on the resource link above. Page 24
Chapter 23: Healthy Cooking
Available Study Resources on Quizplus for this Chatper
65 Verified Questions
65 Flashcards
Source URL: https://quizplus.com/quiz/77638
Sample Questions
Q1) One of the few plant seeds that is a complete protein source is:
A)bulgur
B)couscous
C)groats
D)quinoa
Q2) Which of the following is produced from corn?
A)masa harina
B)grits
C)hominy
D)all of the above
Q3) Which type of rice will be firm,fluffy,and separated when cooked?
A)long-grain
B)medium-grain
C)short-grain
D)arborio
Q4) Dauphine potatoes are prepared from __________ and ____________.
Q5) Pasta dough rolled into thin,flat sheets is referred to as the _____________.
Q6) Potatoes should not be refrigerated.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 25
Chapter 24: Salads and Salad Dressings
Available Study Resources on Quizplus for this Chatper
30 Verified Questions
30 Flashcards
Source URL: https://quizplus.com/quiz/77639
Sample Questions
Q1) Soy milk can be substituted,measure for measure,in recipes calling for dairy milk.
A)True
B)False
Q2) Vegetarian cooking offers certain challenges to the chef,such as:
A)cooking with more fat
B)baking without eggs
C)cooking with no protein
D)all of the above
Q3) What are four reasons that people choose to adopt vegetarianism?
Q4) Where can a chef find inspiration for vegetarian cooking?
A)ethnic cuisines
B)adaptation of traditional menus
C)studying vegetarianism
D)all of the above
Q5) Many people who believe that a plant-based diet is associated with a reduced incidence of disease find it difficult to give up all animal-based foods.Instead,they choose a diet plan that is loosely based on vegetarianism.What is this type of diet plan called?
Q6) What is the term for a vegetarian who eats eggs and dairy products?
To view all questions and flashcards with answers, click on the resource link above. Page 26
Chapter 25: Fruits
Available Study Resources on Quizplus for this Chatper
43 Verified Questions
43 Flashcards
Source URL: https://quizplus.com/quiz/77640
Sample Questions
Q1) The green with tiny,peppery-tasting leaves is called:
A)watercress
B)lola rosa
C)sorrel
D)arugula
Q2) What is the best way to determine the correct ratio of oil to vinegar in vinaigrette?
Q3) Traditionally,____________ eggs are used to prepare Caesar salad.
Q4) What is the standard ratio of oil to vinegar for making vinaigrette?
A)1:1
B)2:1
C)3:1
D)3:2
Q5) Hard vegetables are often __________ prior to being added or made into salads.
Q6) Which of the following dressings is most appropriate for a salad made of baby lettuces?
A)Caesar
B)vinaigrette
C)cucumber
D)green goddess
To view all questions and flashcards with answers, click on the resource link above.
Chapter 26: Sandwiches
Available Study Resources on Quizplus for this Chatper
49 Verified Questions
49 Flashcards
Source URL: https://quizplus.com/quiz/77641
Sample Questions
Q1) The process of freezing fruits rapidly to maximize moisture retention is known as __________ freezing.
Q2) What is the most popular variety of seedless sweet oranges?
A)bitter
B)Valencia
C)blood
D)navel
Q3) When fruits are poached in syrup rather than in water,the fruit:
A)keeps its shape better
B)cooks faster
C)retains a better colour
D)is softened by the sugar
Q4) When lemon juice is added to cooking fruits,the:
A)fruit will get softer
B)acid will break down the fibre
C)acid will not affect the fruit
D)fruit will retain its texture
Q5) Canned pineapple will break down gelatin.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above.
Chapter 27: Charcuterie
Available Study Resources on Quizplus for this Chatper
62 Verified Questions
62 Flashcards
Source URL: https://quizplus.com/quiz/77642
Sample Questions
Q1) Flour milled from strong,hard wheat has a high percentage of:
A)wheat germ
B)starch
C)protein
D)moisture
Q2) Flour can be stored in the freezer to prevent rancidity.
A)True
B)False
Q3) Milk chocolate can be substituted for dark chocolate in recipes.
A)True
B)False
Q4) Fat bloom in chocolate is cause by:
A)storing it in the refrigerator
B)storing it in a room that is too warm
C)moisture coming in contact with it
D)temperature change during storage
Q5) What is the chemical name for the sugar most often used in the kitchen?
Q6) Steam is needed to produce crisp-crusted bread.
A)True
B)False
Page 29
To view all questions and flashcards with answers, click on the resource link above.
Chapter 28: Hors Doeuvre and Canapés
Available Study Resources on Quizplus for this Chatper
43 Verified Questions
43 Flashcards
Source URL: https://quizplus.com/quiz/77643
Sample Questions
Q1) Chemical leaveners can deteriorate if improperly stored.
A)True
B)False
Q2) What is necessary in order for baking soda to produce carbon dioxide?
Q3) Baking soda will react with acidic ingredients,such as sour cream or buttermilk,producing carbon dioxide.
A)True
B)False
Q4) Products made with baking powder need to contain acid.
A)True
B)False
Q5) What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?
A)baking soda
B)single-acting baking powder
C)double-acting baking powder
D)baking ammonia
Q6) What two ingredients is baking powder generally made from?
Q7) In the production of muffin batters,the fat used is __________.
Q8) Fritters may be leavened with ___________ instead of with baking powder.
To view all questions and flashcards with answers, click on the resource link above. Page 30
Chapter 29: Principles of the Bakeshop
Available Study Resources on Quizplus for this Chatper
54 Verified Questions
54 Flashcards
Source URL: https://quizplus.com/quiz/77644
Sample Questions
Q1) Which of the following washes will give dinner rolls a soft,brown crust?
A)whole egg and water
B)water only
C)milk only
D)melted butter
Q2) Storing bread in the refrigerator extends its shelf life.
A)True
B)False
Q3) Too much salt will __________ the yeast.
Q4) How would too little salt affect the dough?
A)bland taste
B)rise too quickly
C)rise too slow
D)A and B only
Q5) Yeast dough that has been left to rise too long is said to be ____________.
Q6) Instant yeast must be mixed with milk before it is added to the dough.
A)True
B)False
Q7) What is the dense,donut-shaped yeast roll that is boiled before it is baked?
Page 31
Q8) What ingredient creates the light and flaky layers in a croissant?
To view all questions and flashcards with answers, click on the resource link above.
Chapter 30: Quick Breads
Available Study Resources on Quizplus for this Chatper
68 Verified Questions
68 Flashcards
Source URL: https://quizplus.com/quiz/77645
Sample Questions
Q1) A cooked fruit pie filling is prepared in the oven.
A)True
B)False
Q2) A cobbler usually:
A)has a bottom crust only
B)can be shaped easily for plated service
C)has a pre-cooked filing
D)has a top crust only
Q3) Pâte brisée is a good choice for lattice coverings.
A)True
B)False
Q4) A sweet dough,also known as _______________ _________________,is a rich,nonflaky tart dough.
Q5) Shortening or fat is responsible for the tenderness and flakiness of doughs.
A)True
B)False
Q6) A shell "baked blind" is filled prior to baking.
A)True
B)False
Q7) What is a baked meringue containing ground nuts called?
To view all questions and flashcards with answers, click on the resource link above. Page 32
Chapter 31: Yeast Breads
Available Study Resources on Quizplus for this Chatper
64 Verified Questions
64 Flashcards
Source URL: https://quizplus.com/quiz/77646
Sample Questions
Q1) A _________________ buttercream is made by ___________ butter with powdered sugar.
Q2) If emulsified ening is not available,all purpose ening and increased sugar can be substituted.
A)True
B)False
Q3) High-ratio cake formulas require the use of ___________ __________.
Q4) The presence of eggs is critical to the success of most bakery products.
A)True
B)False
Q5) Fat is creamed with sugar to incorporate air cells into cake batter.
A)True
B)False
Q6) Italian buttercream is made with Italian _______________ and ________________.
Q7) The larger the surface area of the cake,the ________ the baking temperatures.
Q8) The amount of leavening agent should be ___________ at higher altitudes.
Q9) French buttercream is also known as ________________ buttercream.
Q10) Cake should be completely cooled before being removed from the pan.
A)True Page 33
To view all questions and flashcards with answers, click on the resource link above.
Page 34
Chapter 32: Pies, Pastries and Cookies
Available Study Resources on Quizplus for this Chatper
51 Verified Questions
51 Flashcards
Source URL: https://quizplus.com/quiz/77647
Sample Questions
Q1) Still-frozen desserts often use gelatin.
A)True
B)False
Q2) A frozen mixture of fruit juice or purée with milk and/or egg yolks is:
A)sorbet
B)semifreddi
C)gelato
D)ice milk
Q3) What is a coulis thickened with?
A)unflavoured gelatin
B)whipped cream
C)puréed fruit
D)whipped egg whites
Q4) Crème caramel,_____________,and _______________are all baked egg custards.
Q5) Why are custards potentially hazardous foods?
Q6) Lemon curd is not a custard.
A)True
B)False
Q7) The thickening agent for custards is _____________.
Q8) What is the difference between a stirred and a baked custard? Page 35
To view all questions and flashcards with answers, click on the resource link above. Page 36
Chapter 33: Cakes and Frostings
Available Study Resources on Quizplus for this Chatper
48 Verified Questions
48 Flashcards
Source URL: https://quizplus.com/quiz/77648
Sample Questions
Q1) How are Belgian waffles served?
Q2) People all over the world tend to eat the same types of food for breakfast.
A)True
B)False
Q3) Traditionally,most omelettes have a ________________ shape.
Q4) Over-cooked eggs and those cooked at too high a temperature will be _______________ and _____________.
Q5) Which type of eggs are pan-fried over low heat without turning?
A)over-hard
B)sunny-side-up
C)scrambled
D)shirred
Q6) ____________ is a type of omelette cooked in a large pan with lots of ingredients and cut into wedges for service.
Q7) List three reasons why fruits are a popular breakfast food.
Q8) For a quiche,the standard ratio of eggs per litres of milk or cream is:
A)1:2
B)3:5
C)6:8
D)10:12
To view all questions and flashcards with answers, click on the resource link above. Page 37
Chapter 34: Custards, Creams, Frozen Desserts Sauces
Available Study Resources on Quizplus for this Chatper
52 Verified Questions
52 Flashcards
Source URL: https://quizplus.com/quiz/77649
Sample Questions
Q1) Hot dips are often served in _______ ____________.
Q2) When serving hors d'oeuvre one hour before dinner,how many pieces per person should there be?
A)3
B)4 or 5
C)3 to 5
D)unlimited
Q3) Pizza is a form of a sandwich.
A)True
B)False
Q4) The best choice for making a wrap is a:
A)croissant
B)tortilla
C)pita
D)crusty French roll
Q5) A product labelled caviar is the roe of:
A)sturgeon
B)lumpfish
C)salmon
D)any of the above
38
To view all questions and flashcards with answers, click on the resource link above.
Chapter 35: Plate Presentation
Available Study Resources on Quizplus for this Chatper
33 Verified Questions
33 Flashcards
Source URL: https://quizplus.com/quiz/77650
Sample Questions
Q1) Flambéing means igniting liquor so that the alcohol burns off and the flavour of the liquor remains.
A)True
B)False
Q2) While black and oolong tea may be served hot,it is best to serve green tea cold.
A)True
B)False
Q3) A tisane is the correct term for an herbal tea that does not contain any real tea.
A)True
B)False
Q4) Drip coffee should be brewed at:
A)90-93°C
B)85-88°C
C)88-95°C
D)100°C
Q5) Labelling,origin,and attractive packaging are three important basics a chef should consider when evaluating a wine.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 39
Chapter 36: Buffet Presentation
Available Study Resources on Quizplus for this Chatper
33 Verified Questions
33 Flashcards
Source URL: https://quizplus.com/quiz/77651
Sample Questions
Q1) Which of the following is best for moulding in a timbale?
A)rice pilaf
B)polenta
C)potato gratin
D)broccoli sauté
Q2) What should you look for when selecting a plate?
A)oversized plates
B)unconventional shapes
C)busy,unique and/or very colourful designs
D)sized large enough to hold the food comfortably without overcrowding or spilling
Q3) Foods with similar textures are less visually appealing than foods with different textures.
A)True
B)False
Q4) Presentation techniques are divided into two broad categories: those applied to specific________________ and those applied to the ______________.
Q5) Oversized plates make food look plentiful.
A)True
B)False
To view all questions and flashcards with answers, click on the resource link above. Page 40