Reference no: EM133230443
Assignment:
1. What is a mixture of chopped meat, potatoes, and onions called?
a. Grits
b. Lox
c. Hash
d. Home fries
2. How are grits usually cooked?
a. Fried in oil
b. Boiled in water
c. Blanched in hot water
d. Sautéed in butter
3. What is one of the most common breakfast breads in the United States?
a. Croissant
b. Biscuit
c. Cornbread
d. Toast
4. The two traditional breakfast meats that hold the best for service are
a. ham and bacon.
b. fish and sausage.
c. sausage and bacon.
d. bacon and Canadian bacon.
5. Which breakfast item has a batter that is slightly sweetened and heavy?
a. Crêpes
b. Waffles
c. French toast
d. Swedish pancakes
6. Which breakfast item is cooked using a special device called an iron?
a. Waffles
b. Crêpes
c. Pancakes
d. French toast
7. To reduce labor cost and equipment requirements, some restaurant and foodservice operations have begun using what precooked breakfast meats?
a. Salmon and kippers
b. Hash and chicken
c. Bacon and sausage
d. Lamb and lox
8. Before cooking, French toast is dipped in a mixture of
a. milk and eggs.
b. flour and water.
c. butter and eggs.
d. egg yolks and sugar.
9. Corned beef is used in one popular version of
a. sausage.
b. grits.
c. oatmeal.
d. hash.
10. What breakfast starch is considered a staple in the southern United States?
a. Grits
b. Brown hash
c. Oatmeal
d. French fries
11. What is a crêpe?
a. A breakfast item made with a medium-weight batter that is poured and cooked on a griddle in round cakes and served in stacks
b. A very thin breakfast item made with a milk-egg batter with high egg content
c. A breakfast item made using milk-egg batter that is sweet and heavy
d. A breakfast item made with day-old bread and an egg-and-milk mixture
12. What is a pancake?
a. A breakfast item made with a medium-weight batter that is poured and cooked on a griddle in round cakes and served in stacks
b. A very thin breakfast item made with a milk-egg batter with high egg content
c. A breakfast item made using milk-egg batter that is sweet and heavy
d. A breakfast item made with day-old bread and an egg-and-milk mixture
13. What is a waffle?
a. A breakfast item made with a medium-weight batter that is poured and cooked on a griddle in round cakes and served in stacks
b. A very thin breakfast item made with a milk-egg batter with high egg content
c. A breakfast item made using milk-egg batter that is sweet and heavy
d. A breakfast item made using a medium-weight pour batter similar to pancake batter, but with added egg and oil
14. What is a Swedish pancake?
a. A pancake served with powdered sugar and fresh fruit on top
b. A very thin breakfast item made with a milk-egg batter with high egg content
c. A breakfast item made with a slightly sweetened milk-egg batter that is a bit heavier than a crêpe batter
d. A breakfast item made using a medium-weight pour batter similar to pancake batter, but with added egg and oil
15. What type of fish is lox?
a. Cod
b. Tilapia
c. Salmon
d. Tuna
16. What breakfast item may be finished with cheese, bacon, sausage, or red-eye gravy?
a. Hash
b. Home fries
c. Bacon
d. Grits
17. What breakfast item made with a batter is often cooked in a lightly oiled, very hot sauté pan?
a. Swedish pancakes
b. Crêpes
c. Waffles
d. Grits
18. Which fish item may be served in an authentic English "fry up" breakfast?
a. Salmon
b. Lox
c. Trout
d. Kippers
19. Which of the following is an example of a granular hot cereal?
a. Farina
b. Oatmeal
c. Cracked wheat
d. Hash
20. Which item is made from the lightest batter?
a. Waffle
b. Pancake
c. Crêpe
d. Swedish pancake
21. Crêpes are thin pancake-type items made from a batter that has a
a. low egg content.
b. high egg content.
c. reduced egg content.
d. heavy quality.
22. It is important to cook which breakfast proteins as close to service as is practical?
a. Bacon and sausage
b. Hash
c. Ham and Canadian bacon
d. Lox and trout
23. When bacon is cooked properly it should be
a. crisp and browned.
b. raw in the thick section.
c. soft and burned.
d. crisp but raw in the thick middle section.
24. Home fries are made from
a. corn.
b. potatoes.
c. meat.
d. hash.
25. What makes Charleston-style grits creamy?
a. Using a lot of butter
b. Boiling in milk instead of water
c. Red-eye gravy
d. Stirring in sugar
26. What is the natural form of sugar found in fruits?
a. Lactose
b. Sucrose
c. Fructose
d. Galactose
27. Fruits that have a central pit enclosing a single seed are known as
a. drupes.
b. coulis.
c. crudités.
d. compote.
28. Which type of fruit is an apple?
a. Spring
b. Winter
c. Summer
d. Tropical
29. Citrus fruits have an abundance of vitamin
a. A.
b. B.
c. D.
d. D.
30. What does it mean when canned products are rated U.S. Grade A Fancy?
a. They are of the lowest quality.
b. They are of average quality.
c. They are of the highest quality.
d. They are of the fanciest quality.
31. What happens when fruits emit ethylene gas?
a. They are dangerous to eat.
b. They must be thrown out.
c. They cause other fruits to ripen.
d. They easily absorb odors from other fruits.
32. Fruits that need to ripen should be stored at a room temperature of
a. 45°F to 50°F (7°C to 10°C).
b. 55°F to 60°F (13°C to 16°C).
c. 65°F to 70°F (18°C to 21°C).
d. 75°F to 80°F (24°C to 27°C).
33. What is the chemical process that occurs when oxygen in the air comes in contact with the flesh of cut fruit?
a. Aquaculture
b. Polyphenol oxidase
c. Enzymatic browning
d. Hydroponic farming
34. In which cooking method is fruit cooked in simmering liquid?
a. Baking
b. Grilling
c. Broiling
d. Poaching
35. What helps fruits retain their structure?
a. Acid
b. Salt
c. Water
d. Alkali
36. Which fruit is also known as a Chinese gooseberry?
a. Mango
b. Kiwi
c. Raspberry
d. Fig
37. Which quality grade of fruits do most foodservice operations purchase?
a. U.S. Extra Fancy
b. U.S. Fancy
c. U.S. No. 1
d. U.S. No. 2
38. Which fruits turn an unappetizing dark color when their flesh has been exposed to air?
a. Melons
b. Kiwis
c. Peaches
d. Pineapples
39. Enzymatic browning occurs more quickly in fruits that contain the enzyme
a. amylase.
b. amino acid.
c. hydrolases.
d. polyphenol oxidase.
40. What causes the cells in fruit to break down more quickly, making the fruit soft?
a. Polyphenol oxidase
b. Ethylene gas
c. Acids
d. Alkalis
41. When fruit is cooked with sugar, the sugar causes the fruit to become
a. soft.
b. firm.
c. tender.
d. spoiled.
42. What ingredient needs to be added to cooked fruit once the fruit has been broken down to a sauce?
a. Salt
b. Sweetener
c. Additive
d. Strengthener
43.. Canned fruit that is bruised and mushed would be given a USDA rating of
a. U.S. Grade A Fancy.
b. U.S. Grade B Choice.
c. U.S. Grade C Standard.
d. U.S. No. 2.
44. Which are considered a summer fruit?
a. Grapes
b. Apples
c. Bananas
d. Coconuts
45. Which is a winter fruit?
a. Kiwi
b. Blueberry
c. Apricot
d. Grapefruit
46. Which type of fruit has about 7,500 varieties?
a. Pears
b. Plums
c. Melons
d. Apples
47. A good-quality fruit will usually be
a. dry.
b. plump.
c. soft.
d. dark.
48. Which is a winter fruit?
a. Lemon
b. Kiwi
c. Mango
d. Cherry
49. Which fruit has two general categories of dessert and cooking?
a. Pears
b. Plums
c. Apples
d. Peaches
50. To keep cut fresh fruit from turning brown, coat it with
a. water.
b. sugar.
c. honey.
d. lemon juice.
51. Which vegetable grows on a tall, thick stalk and resembles miniature cabbages?
a. Tomatoes
b. Corn
c. Brussels sprouts
d. Peas
52. In the United States, what are the four main groups of lettuce?
a. Bibb, romaine, leaf, and Boston
b. Butterhead, crisphead, leaf, and romaine
c. Romaine, spinach, Swiss chard, and leaf
d. Iceberg, romaine, leaf, and spinach
53. Which salad greens may be more tender and can be planted in the spring for harvest a few weeks later?
a. Brassica
b. Field mixes
c. Chicory
d. Micro greens
54. Which is a seed blend that includes a variety of leafy lettuce and other greens?
a. Micro greens
b. Spring fields
c. Field mixes
d. Mesclun mix
55. Which is a tuber vegetable?
a. Sweet potato
b. Lima bean
c. Celery
d. Cucumber
56. Which lettuce is the most flavorful?
a. Bibb
b. Leaf
c. Romaine
d. Crisphead
57. Which vegetable is actually a type of beet that does not have a root?
a. Spinach
b. Swiss chard
c. Radicchio
d. Chicory
58. Button and shiitake are types of
a. mushrooms.
b. onions.
c. potatoes.
d. tomatoes.
59. Which cooking method is most appropriate for eggplant?
a. Boiling
b. Broiling
c. Steaming
d. Braising
60. Which cooking method is best to retain vitamins and minerals?
a. Boiling
b. Braising
c. Steaming
d. Roasting
61. Which cooking method is best for vegetables with little or no skin?
a. Sautéing
b. Steaming
c. Baking
d. Braising
62. What is the best way to store roots and tubers?
a. Peeled and in the refrigerator
b. Dry and unpeeled in a warm, bright area
c. Dry and unpeeled in a cool, dark area
d. Wet and peeled in a cool, dark area
63. Cucumbers are what type of vegetable?
a. Flower
b. Fruit
c. Stem
d. Tuber
64. Potatoes and yams are what type of vegetable?
a. Root
b. Stem
c. Fruit
d. Tuber
65. Which class of vegetables includes broccoli and cauliflower?
a. Seed
b. Stem
c. Fruit
d. Flower
66. Sticks or pieces of raw vegetables with a dipping sauce can be served as an appetizer called
a. coulis.
b. crudités.
c. tempura.
d. guacamole.
67. An avocado falls into which vegetable classification?
a. Seed
b. Fruit
c. Tuber
d. Flower
68. Corn is which type of vegetable?
a. Seed
b. Stem
c. Tuber
d. Flower
69. A turnip is classified as which type of vegetable?
a. Stem
b. Seed
c. Root
d. Fruit
70. A carrot is which type of vegetable?
a. Stem
b. Seed
c. Fruit
d. Root
71. Vegetables of what category come from flowering plants and have seeds?
a. Stem vegetables
b. Fruit vegetables
c. Leafy vegetables
d. Flower vegetables
72. Butterhead and romaine are varieties of
a. spinach.
b. lettuce.
c. Swiss chard.
d. mustard greens.
73. Which of the following is a fruit vegetable?
a. Bell pepper
b. Corn
c. Beet
d. Celery
74. Vidalia and pearl are varieties of
a. beet.
b. leek.
c. onion.
d. scallion.
75. Why do most vegetables need to be kept dry?
a. Lack of moisture causes produce to spoil quickly.
b. Excess moisture causes produce to spoil quickly.
c. Lack of starch causes produce to spoil quickly.
d. Excess starch causes produce to spoil quickly.
76. Which cooking method quickly and partially cooks vegetables in hot water or oil before shocking them in cold water to halt the cooking process?
a. Baking
b. Boiling
c. Blanching
d. Braising
77. Which vegetable is the immature flower of a thistle plant?
a. Artichoke
b. Asparagus
c. Radish
d. Leek
78. Which is the most appropriate cooking method for cabbage and celery?
a. Baking
b. Braising
c. Broiling
d. Deep-frying
79. Even with proper storage, most foodservice operations do not keep produce for more than
a. 3 days.
b. 48 hours.
c. 4 days.
d. 4 weeks.
80. Chili peppers and squash are what type of vegetables?
a. Seed
b. Fruit
c. Tuber
d. Flower
81. Which variety of potato is high in moisture and sugar, but low in starch content?
a. Yam
b. Russet
c. New potato
d. Yellow-fleshed
82. Yukon gold is a variety of what type of potato?
a. Russet
b. New
c. All-purpose
d. Yellow-fleshed
83. Which type of potato is referred to as an Idaho potato?
a. Russet
b. New
c. All-purpose
d. Yellow-fleshed
84. Yams can be stored up to how many weeks?
a. 1
b. 2
c. 3
d. 4
85. When potatoes are exposed to light, they
a. ripen slowly.
b. become mushy.
c. develop a greenish color.
d. release a harmless odor.
86. Sweet potatoes, yams, and russet potatoes are suited to baking, puréeing, and frying because they are
a. low in starch and low in moisture.
b. high in starch and low in moisture.
c. low in starch and high in moisture.
d. high in starch and high in moisture.
87. As potatoes age, the starch content
a. increases.
b. decreases.
c. is neutralized.
d. stays the same.
88. Which variety of potato is best for sautéing?
a. Chef's
b. Russet
c. New
d. Sweet
89. An American-Jewish traditional potato dish is
a. latkes.
b. gnocchi.
c. spaetzle.
d. dumplings.
90. Which type of nut is teardrop-shaped and eaten raw, toasted, and cooked?
a. Brazil
b. Cashew
c. Almond
d. Hazelnut
91. Which part of a grain is the largest and a major source of protein and carbohydrate?
a. Hull
b. Bran
c. Germ
d. Endosperm
92. Which variety of rice has an aromatic, nutty flavor?
a. Basmati
b. Jasmine
c. Arborio
d. Heirloom
93. Which variation of corn is used to make succotash?
a. Masa
b. Grits
c. Hominy
d. Cornmeal
94. How many inches above floor level should dry grains be stored on shelves?
a. 3
b. 6
c. 9
d. 12
95. Small dumplings used in German cuisine are
a. latkes.
b. pierogi.
c. spaetzle.
d. arborio.
96. Pasta and dumpling doughs include both a starch and
a. gluten.
b. spices.
c. a liquid.
d. shortening.
97. How many days can fresh, uncooked pasta be stored in the refrigerator?
a. 2
b. 4
c. 6
d. 8
98. Why is the resting stage important when preparing fresh pasta dough?
a. It cuts down on the cooking time.
b. It prevents dough from becoming too elastic.
c. It allows the dough to relax and makes it easier to roll.
d. It ensures that the pasta can be saved and used at a later date.
99. How many pounds of cooked pasta does 1 pound of dry pasta yield?
a. 1
b. 2
c. 3
d. 4
100. Which potatoes are harvested when they are very small, usually less than 2 inches in diameter?
a. Yam
b. New
c. Russet
d. Sweet