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