Food Theory and Practice
Exam Materials
Course Introduction
Food Theory and Practice explores the fundamental principles underpinning the preparation, presentation, and consumption of food. Students examine the science of cooking, culinary techniques, and cultural factors shaping cuisine, drawing on theories from gastronomy, nutrition, and sensory analysis. The course integrates hands-on laboratory sessions with critical discussions on sourcing, sustainability, and the influence of global food trends. By bridging theoretical frameworks with practical skills, students develop a holistic understanding of food systems, meal design, and the roles of taste, texture, and aroma in the dining experience.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
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1777 Verified Questions
1777 Flashcards
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Chapter 1: Professionalism
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49 Flashcards
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Sample Questions
Q1) Chefs do not need to be concerned about nutrition as their primary duty is to produce foods of the highest quality.
A)True
B)False
Answer: False
Q2) The introduction of cast-iron stoves allowed multiple food items to be prepared simultaneously.
A)True
B)False
Answer: True
Q3) Which of the following technological advances have had a profound effect on cooking?
A)development of clay vessels
B)development of reliable refrigerators
C)rapid transportation techniques
D)all of the above
Answer: D
Q4) Besides restaurants,what are three institutions that offer food services?
Answer: answers will vary: e.g., hospitals, schools, hotels
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) Microorganisms cannot generally move on their own.They need to be transported,an event known as _______________.
Answer: cross-contamination
Q2) How can you detect if food is contaminated?
A)"off" odour
B)visible mould
C)bitter taste
D)none of the above
Answer: D
Q3) Viruses,such as hepatitis A,can infect any food,not only potentially hazardous foods.
A)True
B)False
Answer: True
Q4) Under ideal conditions bacteria can divide every:
A)2-5 minutes
B)5-10 minutes
C)10-20 minutes
D)30-50 minutes
Answer: C
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) Cholesterol is not a lipid.
A)True
B)False
Answer: False
Q2) What are the best ingredient substitutes for sugar in baked goods?
Answer: aspartame (Nutrasweet®),acesulfame K or acesulfame potassium (Sunnette®), sucralose (Splenda®)
Q3) 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.
Q4) Nerve impulses are transmitted through an exchange of __________ and __________ ions in the nerve cells.
Answer: sodium;potassium
Q5) _________ is a fat only found in foods from animal sources.
Answer: cholesterol
Q6) Simple carbohydrates include sugars referred to as _________ and double sugars referred to as __________.
Answer: monosaccharides;disaccharides
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) If milk costs $2.14 per 2 L and a bread recipe uses 6 L,how much does the 6 L cost?
Q2) Which of the following menu statements would be controlled by truth in advertising laws?
A)"delicious vegetables"
B)"fresh bread"
C)"Roquefort dressing"
D)"big,juicy burgers"
Q3) 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
Q4) The main dish of the menu item is often referred to as the____________.
Q5) To convert a recipe that produces 8 kg of bread dough into a recipe that produces 25 kg of bread dough,what conversion factor should you use?
Q6) A typical North American meal consists of appetizer,entree,and dessert.
A)True
B)False
Q7) If a food product has a yield factor of 0.40,what is its yield percentage?
Page 6
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Chapter 5: Knife Skills
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Sample Questions
Q1) A _____________is another common name for a drum sieve.
Q2) Most cutting and chopping jobs are most efficiently done with a machine,such as a food processor.
A)True
B)False
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) A portion of the knife blade known as the _______ fits inside the handle.
Q5) Knives are no longer an important tool as mechanical cutting tools have replaced them.
A)True
B)False
Q6) Hotel pans can be used to bake,roast,poach,or steam.
A)True
B)False
Q7) What is the metal most commonly used for knife blades?
Q8) What is the difference between a sauteuse and a sautoir?
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) Which of the following is comparable to a julienne of potatoes?
A)dauphine
B)allumette
C)lyonnaise
D)brunoise
Q2) A dull knife is more dangerous than a sharp one.
A)True
B)False
Q3) What is the name of the cut typically used for garlic,shallots,and herbs?
Q4) While sharpening a knife blade,what is the correct angle to hold it at?
A)22°
B)20°
C)10°
D)15°
Q5) You must cut a carrot into sticks before you can dice it.
A)True
B)False
Q6) A __________ scoop can be used to cut fruit and vegetables into uniform spheres.
8
Q7) To ___________ is to slice boneless meat nearly in half lengthwise so it spreads open like a book.
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Chapter 7: Dairy Products
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Sample Questions
Q1) Mustard,ketchup,and soy sauce are examples of:
A)condiments
B)flavourings
C)relishes
D)seasonings
Q2) Olive oil is extracted from a fruit rather than a seed,nut,or grain.
A)True
B)False
Q3) Distilled vinegar has a low acid content and a strong fruity flavour.
A)True
B)False
Q4) When a dish lacks salt it tastes:
A)bitter
B)sour
C)flat
D)unbalanced
Q5) What is the term for people who have more taste buds than average and,as a result,detect a greater degree of taste in food than others do?
Q6) What is the first cold-pressing of olive oil with less than 1% free acidity called?
Page 9
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Chapter 8: Mise En Place
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Sample Questions
Q1) What does homogenization do?
Q2) Salmonella is a concern with eggs because this bacteria is found in a chicken's intestinal tract.
A)True
B)False
Q3) In what two ways does European-style butter differ from standard salted butter?
Q4) Grade B eggs would not be used for:
A)scrambling
B)pan-frying
C)whipping
D)baking
Q5) Yogurt contains as much milkfat as the milk it was made from.
A)True
B)False
Q6) How much moisture,by weight,does dry milk powder contain:
A)1-2%
B)4-5%
C)2-4%
D)3-6%
Q7) Port Salut
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) Stir-frying is a form of ___________.
Q2) Heat,but not cold,can be transferred from one substance to another.
A)True
B)False
Q3) Baking and roasting are the same cooking method.
A)True
B)False
Q4) 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
Q5) Water is a better heat conductor than air is.
A)True
B)False
Q6) What are three ways that cooking alters food?
Q7) Foods cooked with moist-heat methods will caramelize.
A)True
B)False
Q8) What is a combination cooking method?
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) The most important component of any meat stock is:
A)fresh water
B)classic mirepoix
C)bones
D)bouquet garni
Q2) Beurre blanc is made with whole butter.
A)True
B)False
Q3) What are the four principal stock seasonings?
Q4) Sweat shallots and mushrooms in butter.Add white wine and brandy and reduce by half.Add demi-glace and tomato concassée.Finish with meat glaze,parsley,and chives.This best describes which sauce?
A)chateaubriand
B)poivrade
C)périgueux
D)chasseur
Q5) Cornstarch should be mixed with a cool liquid before being added to a hot liquid. A)True
B)False
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Chapter 11: Soups
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Sample Questions
Q1) What are the three characteristics to look at when judging the quality of a soup?
Q2) A purée soup flavoured with carrots is potage:
A)Dubarry
B)Parmentier
C)Bonne Femme
D)Crècy
Q3) Uncooked soups are not a food safety concern because they are not heated.
A)True
B)False
Q4) What is the garnish in chicken noodle soup?
Q5) One of the advantages of soup is that it can be made in advance.
A)True
B)False
Q6) Which of the following sets of ingredients best fits in a recipe for cream of chicken soup?
A)shallots,garlic,olive oil,noodles,white stock
B)onions,celery,flour,butter,chicken stock
C)celery,leeks,butter,cornstarch,chicken meat
D)onions,carrots,potatoes,chicken stock
Page 13
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) Simmering is a cooking method applied to __________ cuts while braising can be applied to both __________ and __________ cuts.
Q2) Carcasses of meat are first divided into large cuts that are called: A)secondary B)fabricated C)primal D)subprimal
Q3) All meat products except pork must be graded for quality by government inspectors. A)True B)False
Q4) Quality grading indicates how tender and flavourful a cut of meat will be. A)True B)False
Q5) How does today's preferred low-temperature roasting of meats effect carryover cooking principles?
Q6) Describe the three ways the liquid in a braised dish can be thickened.
Q7) By what process does a roast continue to cook once it is removed from the oven?
Q8) The acronym CFIA refers to the __________ __________ __________
Q9) How do you gain the greatest yield from a large roast? Page 14
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Page 15
Chapter 13: Beef
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Sample Questions
Q1) The skirt steak is found in the:
A)chuck
B)loin
C)plate
D)breast
Q2) It's possible to cut a tenderloin,a sirloin,and a loin from the same carcass.
A)True
B)False
Q3) Offal is best cooked using moist-heat methods.
A)True
B)False
Q4) Most steaks are cut from the hindquarter.
A)True
B)False
Q5) How many ribs are found in the prime rib?
A)6
B)7
C)8
D)9
Q6) The _________ is located between the loin and the hip.
Page 16
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Chapter 14: Veal
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Sample Questions
Q1) Many veal bones are actually cartilage.
A)True
B)False
Q2) The veal shoulder best suited for:
A)brochettes,kebobs
B)cutlets,medallions
C)braising,stewing
D)oven roasts,cutlets
Q3) When the primal cuts are made,the veal foreshank is attached to the:
A)breast
B)clod
C)shoulder
D)chuck
Q4) The shank is often purchased separated from the breast.
A)True
B)False
Q5) Veal is prized for its low fat content.
A)True
B)False
Q6) The shoulder of veal is sometimes referred to as the _____________.
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Chapter 15: Lamb
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Sample Questions
Q1) All of the primal loin meat is very tender.
A)True
B)False
Q2) The only cut from the loin that is not tender is the:
A)flank
B)loin eye
C)tenderloin
D)medallion
Q3) A lamb carcass generally weighs:
A)22-40 kg (49-88 lbs)
B)30-45 kg (66-99 lbs)
C)13-30 kg (30-65 lbs)
D)28-38 kg (62-84 lbs)
Q4) Lamb shanks are often:
A)braised
B)roasted
C)sautéed
D)grilled
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Chapter 16: Pork
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Sample Questions
Q1) What should be trimmed from pork tenderloin before cooking?
A)backfat
B)chine bone
C)silverskin
D)connective tissue
Q2) The primal shoulder comprises about one quarter of the total carcass weight.
A)True
B)False
Q3) Pork is naturally tender and can be prepared by almost any cooking method.
A)True
B)False
Q4) The arm bone is found in the ______________ primal.
Q5) The shoulder ___________ and the shoulder _____________ form the whole shoulder.
Q6) Unlike beef,veal,and lamb,the ribs and shoulder of a pork carcass are considered a single primal cut.
A)True
B)False
Q7) Pork is tender because advances in animal husbandry have made it leaner.
Page 19
A)True
B)False
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Chapter 17: Poultry
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Sample Questions
Q1) Stuffing should be lightly packed into the cavity of a bird so that it cooks evenly.
A)True
B)False
Q2) Most poultry items are basted to retain moisture during roasting.
A)True
B)False
Q3) A good indication of a roast chicken's "doneness" is:
A)golden skin
B)74°C at the thickest point
C)juice is pink
D)60°C at the thickest point
Q4) What is the approximate weight of a Cornish game hen?
A)300-450 g (10 oz to 1 lb)
B)450-900 g (1-2 lb)
C)up to 1.3 kg (3 lbs)
D)none of the above
Q5) Turkey is divided into two classes: _________________ and __________________.
Q6) Young turkeys are marketed at ________________ weeks of age.
Q7) A bird's second stomach is known as ________________.
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Chapter 18: Game
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Sample Questions
Q1) What is the average weight of a dressed rabbit?
A)2-2.5 kg (4.4-5.5 lbs)
B)1.4-1.8 kg (3-3.9 lbs)
C)1.2-1.4 kg (2.5-3 lbs)
D)1.8-2.4 kg (3.9-5.3 lbs)
Q2) The taste and texture of rabbit are similar to those of ________________.
Q3) Younger animals are more ______________ than are older ones.
Q4) Game birds are butchered using the same techniques as are domesticated poultry.
A)True B)False
Q5) Range-raised rabbits are available during spring and early summer only. A)True B)False
Q6) Moose,reindeer,and deer are all part of the _____________ family.
Q7) Frozen game should be used within 4 months.
A)True B)False
Q8) Game is almost always sold pre-cut into subprimals or portions. A)True B)False
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) Boston bluefish or blue cod are plentiful in the North Atlantic and the Pacific oceans.They are marketed as _________________,which is reprocessed into
Q2) Mahi-mahi is the more common name for ________________ _______________.
Q3) _________________ are fresh water creatures that look like lobsters.
Q4) Eels are known for their high nutritional value and lean meat.
A)True
B)False
Q5) How should very lean fish,such as flounder and sole,be prepared?
A)sautéing
B)baking
C)broiling
D)all of the above
Q6) The most common edible mussel is the ________________ mussel.
Q7) What is tomalley?
Q8) What temperatures should fish and shellfish be stored at?
Q10) What is the row of intermuscular bones found in round fish fillets known as? Page 22
Q9) _________________ ______________ is the name often erroneously given to a red-skinned rockfish.
Q11) What are three nutritional benefits of eating fish and shellfish?
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Page 23
Chapter 20: Eggs Breakfast
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Sample Questions
Q1) Which of the following is a preferred fat for making forcemeats?
A)chicken fat
B)olive oil
C)backfat
D)belly fat
Q2) The dominant meat of country-style forcemeat is ground once.
A)True
B)False
Q3) Which of the following is true of mousse?
A)bound with gelatin
B)made with cooked,puréed meats
C)lightened with whipped cream
D)all of the above
Q4) Forcemeat is derived from the French word farce,which means stuffing.
A)True
B)False
Q5) Canadian bacon coated in cornmeal is called _________________ bacon.
Q6) What are two key steps to avoiding the risk of food-borne illness when preparing any forcemeat?
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Q7) To prepare foie gras,the liver should be soaked in ________________ overnight.
Chapter 21: Vegetables
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Sample Questions
Q1) What is the size of a serpentine table?
A)24 inch diameter
B)8 feet x 30 inches
C)30 inch radius at 90 angle
D)outside curve is 8 feet,inside curve is 4 feet,end is 30 inches
Q2) Typically,on a buffet line,the first items offered to the diner are ________________.
Q3) What is the first decision,the one that sets the tone of the event,when planning a buffet?
A)cost
B)theme
C)menu
D)table arrangement
Q4) Choosing dishes with different principal ingredients is important for visual appeal.
A)True
B)False
Q5) Halal means_______________.
Q6) What are two advantages of a station buffet?
Q7) What can be inserted under serving pieces to add height to a buffet display?
Page 25
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Chapter 22: Potatoes, Grains and Pasta
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Sample Questions
Q1) The secret to excellent tempura batter is ___________ batter and ___________ ingredients.
Q2) Vegetables garnished with sautéed almonds can be referred to as:
A)noisette
B)glazed
C)amandine
D)au gratin
Q3) Which of the following pigments is the most stable?
A)carotenoids
B)anthoxanthins
C)anthocyanins
D)flavonoids
Q4) Mushrooms are not vegetables,strictly speaking.
A)True
B)False
Q5) Vegetables contain more starch and less sugar than fruit does.
A)True
B)False
Q6) The best way to remove the skin from a tomato is to _________________ and ________________ it.
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Chapter 23: Healthy Cooking
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Sample Questions
Q1) Which of the following best describes agnolotti?
A)round hats with a brim of dough
B)circle of dough folded into half moons
C)squares of dough folded into rectangles
D)squares of dough folded and shaped into rings
Q2) The flour for making pasta can be from a variety of grains,including buckwheat and rice.
A)True
B)False
Q3) Lasagna,fettuccine,and penne are all tube-shaped pastas.
A)True
B)False
Q4) Yams and sweet potatoes are produced by the same plant.
A)True
B)False
Q5) Pasta dough rolled into thin,flat sheets is referred to as the _____________.
Q6) Instant rice is rice that has been cut into small pieces so it cooks faster.
A)True
B)False
Q7) What are the three classifications of rice based on seed size?
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Chapter 24: Salads and Salad Dressings
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Q1) An argument for vegetarianism in the book "Diet for a Small World" concludes that:
A)wasteful use of agricultural resources in raising animals for meat has led to world hunger
B)meat-based diets are less healthful than vegetable-based diets are
C)there are problems with the practice of factory farming
D)vegetarianism is an environmental imperative
Q2) Many of the world's religions fully or partially practice vegetarianism as a:
A)spiritual ideal
B)principle of nonviolence
C)desire to harm no living thing
D)all of the above
Q3) There are no natural plant sources of vitamin B<sub>12</sub>.
A)True
B)False
Q4) 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
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Chapter 25: Fruits
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Sample Questions
Q1) Emulsified vinaigrette is thinner and lighter than basic vinaigrette is.
A)True
B)False
Q2) ___________ is the emulsifier used in making mayonnaise
Q3) Lola rosa is a common component of mesclun.
A)True
B)False
Q4) The lettuce that outsells all other varieties combined is:
A)leaf
B)romaine
C)baby
D)iceberg
Q5) Salad greens should be stored 1 to 2 degrees colder than other vegetables are.
A)True
B)False
Q6) The standard ratio of oil to vinegar for preparing basic vinaigrette is 3 to 1.
A)True
B)False
Q7) There are four components to a composed salad: the ____________,the _____________,the _________,and the _____________.
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Chapter 26: Sandwiches
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Sample Questions
Q1) What is the most popular variety of seedless sweet oranges?
A)bitter
B)Valencia
C)blood
D)navel
Q2) Bananas,raisins,and figs are all good sources of potassium.
A)True
B)False
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) Many fruits,especially berries and apple or pear slices,are now individually quick frozen (IQF).
A)True
B)False
Q5) The browning of cut fruits is known as _________________
Page 30
Q6) Baked fruits topped with a __________ are referred to as crumbles.
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Chapter 27: Charcuterie
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Sample Questions
Q1) Flour milled from strong,hard wheat has a high percentage of:
A)wheat germ
B)starch
C)protein
D)moisture
Q2) It is best to store breads _________ or at _________ temperature.
Q3) Buckwheat flour contains gluten-forming proteins.
A)True
B)False
Q4) When substituting sheet gelatin for granulated gelatin in a recipe,use:
A)twice as much by weight
B)equal amounts by weight
C)equal amounts by volume
D)60% as much by weight
Q5) What is the name for flour derived from the portion of the endosperm closest to the germ?
A)patent
B)clear
C)soft
D)vital wheat gluten
Page 31
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Chapter 28: Hors Doeuvre and Canapés
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Sample Questions
Q1) Equal quantities of flour,sugar,and butter mixed together will produce a topping known as:
A)sweet topping
B)crumble
C)strudel
D)streusel
Q2) 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
Q3) Sodium aluminum sulfate is a component of baking powder.
A)True
B)False
Q4) Baking ammonia can be substituted for baking soda in equal amounts by weight.
A)True
B)False
Q5) What two ingredients is baking powder generally made from?
Q6) What is necessary in order for baking soda to produce carbon dioxide?
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Chapter 29: Principles of the Bakeshop
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Sample Questions
Q1) Yeast changes sugar into carbon dioxide through the process of:
A)fermentation
B)proofing
C)oven spring
D)gelatinization
Q2) Unlike the straight dough method,the sponge method involves two mixing stages.
A)True
B)False
Q3) Yeast is a living organism.
A)True
B)False
Q4) 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
Q5) What is the dense,donut-shaped yeast roll that is boiled before it is baked?
Q6) Too much salt will __________ the yeast.
Q7) Mixing all yeast bread ingredients together in one step is called the __________ __________ method.
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Chapter 30: Quick Breads
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Sample Questions
Q1) Which of the following is a typical use for mealy pastry?
A)tartlet shells
B)cream pie crusts
C)prebaked pie shells
D)pie top crusts
Q2) To give crisp cookies a softer texture:
A)use hygroscopic sugar
B)decrease the amount of fat
C)increase the amount of liquid
D)all of the above
Q3) Whipped egg whites achieve maximum volume when:
A)well chilled
B)a small amount of oil is added
C)at room temperature
D)a small amount of baking soda is added
Q4) Mealy pastry contains a lot of sugar.
A)True
B)False
Q5) A sweet dough,also known as _______________ _________________,is a rich,nonflaky tart dough.
34
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Chapter 31: Yeast Breads
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Sample Questions
Q1) Frosting based on a meringue made with hot sugar syrup is:
A)royal icing
B)fondant
C)foam
D)fudge
Q2) How full should cake pans be filled to?
Q3) Foam frosting is also known as __________________ or ____________________.
Q4) What is another function of flour in a cake batter?
A)tenderizer
B)provides structure
C)leavener
D)moisturizer
Q5) When making butter cakes,the fat should be creamed on high speed.
A)True
B)False
Q6) What temperature are most cakes baked at?
A)176ºC (350°F)
B)160-190ºC (325-375°F)
C)160-176ºC (325-350°F)
D)149-176ºC (300-350°F)
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Chapter 32: Pies, Pastries and Cookies
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Sample Questions
Q1) Still-frozen desserts often use gelatin.
A)True
B)False
Q2) Lemon curd is not a custard.
A)True
B)False
Q3) Crème caramel,_____________,and _______________are all baked egg custards.
Q4) Gelato,ice cream,and semifreddi are all frozen,churned desserts.
A)True
B)False
Q5) A _____________ cream is prepared by folding whipped cream into pastry cream.
Q6) Folding Italian meringue into pastry cream produces:
A)crème brûlée
B)crème anglaise
C)mousseline
D)crème Chiboust
Q7) A properly made custard sauce should coat the back of a spoon.
A)True
B)False
Q8) What is the difference between a stirred and a baked custard? Page 36
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Chapter 33: Cakes and Frostings
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Q1) Shirred eggs are always made with ham or bacon.
A)True
B)False
Q2) The cooking method used to prepare scrambled eggs is _________________.
Q3) Griddlecakes made with an unleavened batter cooked in thin sheets are:
A)pancakes
B)waffles
C)crepes
D)blintzes
Q4) Breads are a staple of many breakfast menus
A)True
B)False
Q5) Many types of sweet breads and pastries are served for breakfast.
A)True
B)False
Q6) Unlike breakfast,anything goes on a brunch menu,including alcohol.
A)True
B)False
Q7) Why should meats be fully cooked before incorporating them into egg dishes such as omelettes and quiches?
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) Spinach and feta wrapped in phyllo and baked describes:
A)rumaki
B)hummus
C)satay
D)spanakopita
Q2) Canapés should always be made as close to service time as possible.
A)True
B)False
Q3) What is the sushi seasoning made from a root that resembles horseradish?
Q4) Raw or cooked fish and zushi rolled in nori is referred to as:
A)kapamaki
B)nigiri
C)inari
D)norimaki
Q5) Corned beef,sauerkraut,swiss cheese,and Thousand Island dressing are the filling for a grilled:
A)Clubhouse sandwich
B)Monte Cristo sandwich
C)Reuben sandwich
D)Muffaletta sandwich
39
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Chapter 35: Plate Presentation
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Sample Questions
Q1) Fortified wines are wines whose alcohol content has been increased from 10-15% to:
A)22-26%
B)30-35%
C)18-22%
D)16-17%
Q2) Which of these teas is partially fermented?
A)black
B)oolong
C)green
D)all teas are fermented
Q3) Cooked,fermented grain mash that is then distilled is the basis for:
A)gin
B)whisky
C)vodka
D)rum
Q4) Because of beer's slight bitterness when cooked,sugar can be added to balance the flavour.
A)True
B)False
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Chapter 36: Buffet Presentation
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Q1) What four elements should you consider when composing a plate presentation?
Q2) What is the batter used for making cookie-like decorations and garnishes?
Q3) The term encompassing the colour,texture,and arrangement of a plate of food is:
A)presentation
B)service
C)composition
D)buffet
Q4) White and cream plates are safe choices because they compliment all foods.
A)True
B)False
Q5) Hot foods should be served _______________ and cold foods should be served very ___________.
Q6) The cutting,slicing,or carving of foods is secondary to its successful presentation. A)True
B)False
Q7) Oversized plates make food look plentiful.
A)True
B)False
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Q8) What are two attractive ways to cut vegetables to enhance plate presentation?