Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam
1. Which of the following is not connective tissue? a. elastin b. collagen c. silverskin d. subcutaneous fat
2. What should you consider when purchasing meats? a. menu needs b. storage facilities c. staff meat fabrication skills d. B and C e. all of the above
3. What cooking method is most appropriate for preparing veal shank? a. stewing b. braising c. roasting d. grilling
4. For which type of meat is broiling a suitable cooking method? a. any cut b. the most tender cuts c. the least tender cuts d. large whole-muscle cuts
5. Why might you simmer a particular cut of meat? a. to make it more tender b. to extract curing salt or brine c. to add flavor from the cooking liquid d. all of the above
6. Where is a New York steak cut from? a. boneless strip loin b. tenderloin c. primal round d. sirloin
7. Which cooking method is most appropriate for a boneless brisket? a. roasting b. simmering c. pan-frying d. grilling
8. Where does most of the beef consumed in the United States come from? a. steers b. heifers c. calves d. stags
Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam
9. What is another term for Porterhouse steak? a. T-bone b. top blade c. strip loin d. London broil
10. Garnishes should be added to hot soups at the last minute to prevent overcooking. a. true b. false
11. One of the advantages of soup making is that is can be done in advance. a. true b. false
12. The basic technique for making broths is just like the one for making stock. a. true b. false
13. All chowders contain milk or cream. a. true b. false
14. After degreasing. it is important to skim a beef stock to remove any remaining impurities. a. true b. false
15. It is best not to season a stock with salt and pepper. a. true b. false
16. A vegetable stock has no gelatin because it contains no animal products. a. true b. false
17. Cornstarch should be mixed with a cool liquid before being added to a hot liquid. a. true b. false
18. Bearnaise is hollandaise sauce flavored with shallots and tarragon. a. true b. false
19. Roux may be prepared in advance to be used as needed. a. true b. false
Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam
20. Which of the following is not a dry-heat cooking method? a. grilling b. deep-frying c. sautéing d. steaming
21. What is the temperature range for poaching? a. 145° F-160° F b. 160° F-185° F c. 185° F-205° F d. 200° F-212° F
22. What is the boiling point of water? a. 175° F b. 203° F c. 212° F d. 220° F
23. Which cooking method is best suited for cooking fish or tender cuts of meat and poultry? a. boiling b. braising c. steaming d. poêléing
24. What is the bundle of herbs and aromatics used for flavoring soups or stews called? a. sachet d'épices b. onion piquet c. bouquet garni d. infusion
25. What is the correct order of the standard breading procedure? a. flour, batter, crumbs b. egg wash, crumbs c. flour, crumbs, egg wash d. flour, egg wash, crumbs
26. Which of the following would be most useful for measuring 2 pounds of flour? a. dry measuring cups b. a balance beam scale c. measuring spoons d. liquid measuring cups
27. What is the best tool for measuring small quantities of ingredients? a. measuring spoons b. liquid measuring cups c. your hand d. a balance beam scale
Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam
28. How does parcooking assist in food preparation? a. remove undesirable flavors b. soften firm foods c. set colors d. any of the above
29. What is the desired end product of clarifying butter? a. milkfat b. butterfat c. water d. none of the above
30. Which of the following describes a measurement in terms of the number of items in a given package? a. serving b. volume c. weight d. count
31. Dry milk powder does not need to be refrigerated until it is reconstituted. a. true b. false
32. Margarine contains more emulsifiers and preservatives than pure butter. a. true b. false
33. Natural cheese contains cholesterol because it is an animal product. a. true b. false
34. Grade A butter is preferred over Grade AA butter because it has a superior quality, sweet flavor and aroma. a. true b. false
35. The higher the moisture content in cheese, the more perishable it will be. a. true b. false
36. How does a dish taste when it lacks salt? a. bitter b. sour c. flat d. unbalanced
Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam
37. In general, when should fresh herbs be added to a cooked dish? a. any time b. at the start of cooking c. after cooking is completed d. near the end of cooking
38. At what temperature do foods have the strongest taste? a. very cold b. cold c. warm d. hot
39. What is the final flavor that remains in the mouth after swallowing? a. low or bass notes b. top or high notes c. middle notes d. aftertaste or finish
40. White peppercorns come from the same plant as what other pepper? a. Aleppo peppers b. paprika c. pink peppercorns d. black peppercorns
41. What is rancidity? a. the chemical change in fats when exposed to air, light and heat b. objectionable odors in stale fat c. objectionable flavors in stale fat d. all of the above
42. Which of the following is a type of hot seasoning paste used in Indian cooking? a. chipotle in adobo b. garam masala c. ras el hanout d. za'atar
43. Which of the following sauces is cooked? a. salsa b. relish c. montpelier butter d. chutney
44. What is generally the best oil to use when making a flavored oil? a. extra-virgin olive oil b. walnut oil c. peanut oil d. inexpensive salad oil
Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam
45. What are the typical proportions for making 1 pound of mirepoix? a. 8 ounces onion, 4 ounces carrot, 4 ounces leeks b. 4 ounces onion, 8 ounces carrot, 4 ounces celery c. 8 ounces onion, 4 ounces carrot, 4 ounces celery d. 4 ounces onion, 4 ounces carrot, 4 ounces celery
46. What is a court bouillon generally used for? a. fish fumet b. poaching c. blanching d. sauce making
47. What is the most important component in any stock? a. fresh water b. classic mirepoix c. bones d. the bouquet garni
48. What is the difference between white stock and brown stock? a. white stock is made from simmering bones with vegetables and seasonings b. brown stock is made from simmering bones with vegetables, all of which have been caramelized c. white stock is made with poultry and fish bones; brown stock is made with beef, veal and game d. none of the above
49. How long should you simmer beef bones to make a good quality stock? a. 5 to 6 hours b. 6 to 8 hours c. 2 to 3 hours d. no more than 8 hours
50. Which of the following will not help restore a broken hollandaise? a. adding water b. adding a cornstarch slurry c. adding an egg yolk d. adding an egg yolk and water