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Culinary Review Part 3
Test Description: These are questions 300-389, part 3
Instructions: Answer all questions to get your test result.
1) What is being checked when the chef presses his/her finger on the grilled steak?
A
Color
B
Texture
C
Doneness
D
Taste
2) If it is to be grilled, why should a steak be well-marbled?
A
Produces crosshatch marks
B
Flavor
C
Cuts easy
D
Color
3) What temperature should the grill be before grilling?
A
350 F
B
450 F
C
500 F
D
300 F
4) How should broiled or grilled fruits be cooked?
A
One at a time
B
In frozen state
C
Quickly
D
Slowly
5) The broiler int he culinary kitchen had a UL tag on it. What does the tag indicate about the type of broiler?
A
Electricity
B
Gas
C
Charcoal
D
Wood
6) In the classic kitchen brigade, what is the responsibility of the grillardin?
A
Cold food preparation
B
Fried food preparation
C
Grilled food preparation
D
Baked food preparation
7) Grilled beef steaks must reach what internal temperature for 15 seconds?
A
160 F
B
145 F
C
65 F
D
40 F
8) If the chef placed the chicken breast in the salamander, what cooking technique is being used?
A
Deep fat frying
B
Simmering
C
Baking
D
Broiling
9) Broiled or grilled bulb vegetables have what flavor?
A
Caramelized
B
Watery
C
Salty
D
Bitter
10) If bread is made on monday and will be used thursday, how should it be stored?
A
In the refrigerator in an airtight moisture-proof container
B
In the oven
C
Frozen in moisture-proof wrapping
D
On shelves in the store room
11) Which yeast bread is made in a muffin pan?
A
Crescent
B
Cloverleaf
C
Brioche
D
Parker House
12) What problem causes yeast bread to consistently yield a product that had too much volume?
A
Baked too long
B
Too little yeast
C
Too little salt
D
Under-proofed
13) If the texture or consistency of yeast bread is moist, fine, with even grain, the bread is?
A
High quality
B
Low quality
C
Unsatisfactory
14) What is the BEST procedure to follow after baking soft white bread?
A
Cool in the pan and store unwrapped in refrigerator
B
Cool in the freezer, wrap, store at room temperature
C
Cool on rack, wrap, and store in a cool place
D
Wrap while slightly warm and store in the refrigerator
15) Bread may be stored in the refrigerator during warm weather to:
A
Keep it dry
B
Retard mold growth and spoilage
C
Improve the texture
D
Ensure that it will be cold when served
16) If a yeast bread recipe calls for 1 teaspoon of baking powder, what ingredients could be substituted?
A
1/4 teaspoon baking soda + 1/2 teaspoon dry milk
B
1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
C
1/4 teaspoon flour + 1/2 teaspoon sugar
D
1/4 teaspoon dry yeast + 1/2 teaspoon salt
17) If the cook is preparing a yeast bread in a bread machine, then the liquid ingredients should be:
A
Room temperature
B
Hot
C
Cold
D
Boiling
18) During the yeast bread process, when does oven spring occur?
A
Once the oven begins to cool
B
During the first few minutes of baking
C
When the oven begins to pre-heat
D
During the second half of baking
19) What is the correct temperature for liquid when the using the one-rise method of mixing?
A
120 F - 130 F
B
105 F - 115 F
C
75 F - 85 F
D
35 F - 45 F
20) How are the shortening, sugar, salt, and flavorings usually mixed for sweet dough?
A
Cream on a low blending speed
B
Cut many times with a butcher knife
C
Mix with a wire whip
D
Toss many times by hand
*select an answer for all questions
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