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