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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
Frozen
B
Warmed
C
Soaked in water
D
Chilled
2) For competition, what side of the veal cutlet is browned first?
A
Boneless
B
Fat
C
Presentation
D
Dredged flour
3) What type of eggs are best for pan frying?
A
Fertilized
B
Very fresh
C
Un-candled
D
Room temperature
4) The chef is pan frying a chicken breast, how many times will the chef turn the breast before it is done?
A
One
B
Three
C
Four
D
Two
5) What two tools are used to turn pan fried chicken?
A
Long handled cooking fork and spatula
B
Tongs and spatulas
C
Long handled cooking fork and tongs
D
Slotted and solid spoons
6) What two fruit-vegetables are sometimes pan fried?
A
Carrots and green peas
B
Eggplants and green tomatoes
C
Potatoes and tomatoes
D
Cucumbers and carrots
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
5:00 P.M.
C
2:30 P.M.
D
6:00 P.M.
8) The best cookware for preparing pan fried chicken is a:
A
Straight sided skillet
B
Broiler
C
Deep fat fryer
D
Wok
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
Double boiler
D
Saute pan
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
Long-handled cooking fork and spatula
B
Skewers and tongs
C
Wooden spoon and skewers
D
Tongs and spatulas
12) What is done to a grill FIRST before using it?
A
Wash with soapy water and rinse
B
Clean with a wire brush
C
Season with salt
D
Heat to designated temperature
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
Color
C
Vitamins
D
Fat
14) To assure doneness of a grilled stuffed chicken breast, for 15 seconds the internal temperate must reach a minimal temperature of:
A
40 F
B
145 F
C
65 F
D
160 F
15) What are the heat sources for grills?
A
Charcoal, electricity, gas, and paper
B
Charcoal, electricity, gas, and wood fire
C
Charcoal, electricity, and wood fire
D
Charcoal, electricity, and gas
16) What is the MOST reliable method to determine the doneness of grilled meat?
A
sticking with a toothpick
B
Observing color
C
Using a timer
D
Checking with meat thermometer
17) What is a correct description of an overcooked grilled or broiled fruit?
A
Mushy and loss of shape
B
Watery and hard
C
Hard and Firm
D
Soft and brown
18) Which tender cut of meat should be selected to broil?
A
Tenderloins
B
Hen
C
Country ham
D
Chuck roast
19) Other than electricity, what other source is used to operate a broiler?
A
Wood
B
Paper
C
Gas
D
Charcoal
20) When grilling a turkey burger, what minimum internal temperature must the product reach for 15 seconds?
A
160-165 F
B
60-65 F
C
140-145 F
D
40-45 F
*select an answer for all questions
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