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Culinary Review Part 2
Test Description: These are questions 300-389, part 2
Instructions: Answer all questions to get your test result.
1) For meat to brown before the inside finishes cooking during pan frying, what is done to the meat before cooking begins?
A
Chilled
B
Frozen
C
Soaked in water
D
Warmed
2) For competition, what side of the veal cutlet is browned first?
A
Dredged flour
B
Fat
C
Boneless
D
Presentation
3) What type of eggs are best for pan frying?
A
Fertilized
B
Very fresh
C
Room temperature
D
Un-candled
4) The chef is pan frying a chicken breast, how many times will the chef turn the breast before it is done?
A
Two
B
Three
C
Four
D
One
5) What two tools are used to turn pan fried chicken?
A
Tongs and spatulas
B
Long handled cooking fork and tongs
C
Slotted and solid spoons
D
Long handled cooking fork and spatula
6) What two fruit-vegetables are sometimes pan fried?
A
Cucumbers and carrots
B
Eggplants and green tomatoes
C
Potatoes and tomatoes
D
Carrots and green peas
7) Pan fried chicken is placed on a buffet at 1:00 p.m. What time must the chicken be removed and discarded from the service line?
A
3:00 P.M.
B
6:00 P.M.
C
2:30 P.M.
D
5:00 P.M.
8) The best cookware for preparing pan fried chicken is a:
A
Deep fat fryer
B
Broiler
C
Wok
D
Straight sided skillet
9) When an order is placed for pan fried chicken breast, what pan should the chef use?
A
Deep fat fryer
B
Bain marie
C
Saute pan
D
Double boiler
10) What popular seed vegetable is often grilled?
A
Carrots
B
Potatoes
C
Corn
D
Tomatoes
11) What tools are used to turn a sausage pat tie on a grill?
A
Tongs and spatulas
B
Long-handled cooking fork and spatula
C
Skewers and tongs
D
Wooden spoon and skewers
12) What is done to a grill FIRST before using it?
A
Season with salt
B
Heat to designated temperature
C
Clean with a wire brush
D
Wash with soapy water and rinse
13) What nutrient is preserved more with grilling and roasting meats, poultry, fish, and shellfish than when the same are stewed and braised?
A
Carbohydrates
B
Vitamins
C
Fat
D
Color
14) To assure doneness of a grilled stuffed chicken breast, for 15 seconds the internal temperate must reach a minimal temperature of:
A
65 F
B
145 F
C
40 F
D
160 F
15) What are the heat sources for grills?
A
Charcoal, electricity, gas, and wood fire
B
Charcoal, electricity, and gas
C
Charcoal, electricity, and wood fire
D
Charcoal, electricity, gas, and paper
16) What is the MOST reliable method to determine the doneness of grilled meat?
A
Checking with meat thermometer
B
Observing color
C
sticking with a toothpick
D
Using a timer
17) What is a correct description of an overcooked grilled or broiled fruit?
A
Watery and hard
B
Soft and brown
C
Mushy and loss of shape
D
Hard and Firm
18) Which tender cut of meat should be selected to broil?
A
Hen
B
Chuck roast
C
Country ham
D
Tenderloins
19) Other than electricity, what other source is used to operate a broiler?
A
Charcoal
B
Paper
C
Gas
D
Wood
20) When grilling a turkey burger, what minimum internal temperature must the product reach for 15 seconds?
A
60-65 F
B
160-165 F
C
40-45 F
D
140-145 F
*select an answer for all questions
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