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Culinary Review Part 1
Test Description: These are questions 300-389, part 1
Instructions: Answer all questions to get your test result.
1) What causes a flavorful liquid to be produce during brazing?
A
Oven temperature
B
Long cooking process
C
Type of meat
D
Type of vegetables
2) Brazing is a combination cooking technique that starts with dry-heat cooking method and ends with what other cooking method?
A
Warm-heat
B
Hot-heat
C
Moist-heat
D
Cold-heat
3) To braise meat, what is done before browning, especially if it is marinated?
A
Soak in water
B
Chill
C
Pat dry
D
Score
4) What cooking technique had two-thirds of the food covered in the liquid after it begins to simmer?
A
Broiling
B
Braising
C
Baking
D
Boiling
5) What does dredging meat in flour before cooking do to the braised meat?
A
Improves Browning
B
Increases Moisture
C
Increases Tenderness
D
Makes Meat Tough
6) When braising meat, why should the braising pot be covered?
A
Allows moisture to evaporate
B
Cooks faster
C
Adds flavor
D
Allows for even cooking
7) What is the result of marinating meat to be braised?
A
Makes it firm
B
Decrease the cooking time
C
Tenderizes and adds flavor
D
Increases moisture and fat
8) When is meat browned to braising?
A
After Sauce is added
B
After vegetables are added
C
After Liquid is added
D
Before adding liquid
9) To prevent scorching, where should the final stage of braising occur?
A
Oven
B
Grill
C
Microwave
D
Steamer
10) For pan frying, marinated chicken should be patted dry to enhance what?
A
Flavor
B
Browning
C
Texture
D
Baking
11) When pan frying green tomatoes for a green tomato sandwich, what is the let step prior to placing tomatoes in the fat?
A
Soak in water
B
Dredging
C
Refrigerate
D
Pat dry
12) To pan fry beef, what minimum internal temperature must the product reach?
A
45 F
B
165 F
C
145 F
D
65 F
13) To pan fry chicken, how hot does the fat in the pan need to be when the chickens first added?
A
Sizzling
B
Smoking
C
Room Temperature
D
Just melting
14) What is a sunny-side-up egg?
A
Brown on both sides
B
Transparent whites
C
Flipped once
D
Visible yolk
15) What types of fats are usually used in pan frying?
A
Vegetable oil and olive oil
B
Melted butter and margarine
C
Clarified butter and oil
D
Lard and olive oil
16) What are the two methods for pan-frying potatoes?
A
Deep and French
B
Creamed and Scalloped
C
Grated and Sliced
D
Still and Tossed
17) In pan frying, what is the temperature of the sizzling fat?
A
400 F - 450 F
B
300 F - 350 F
C
350 F- 375 F
D
375 F - 400 F
18) If a customer orders a pan fried egg with visible yolk, what older would the waitress place?
A
Over-Easy
B
Sunny-Side-Up
C
Fried
D
Shirred
19) Pan frying at too low a temperature can result in what taste?
A
Bitter
B
Burnt
C
Salty
D
Oily
20) What are two reasons to use very fresh eggs for pan frying?
A
Egg yolk is visible and white is transparent
B
Yolk color is brighter and white is clearer
C
Egg yolk flattens and white spreads
D
Yolk holds shape better and white spreads less
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