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Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam

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Los Angeles Mission College Culinary Fundamentals I 101 Fall-14 Mid-Term Exam 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 .
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