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Semester Final Study Guide Culinary 3 Part 1

Quiz by Sherry Carbajal

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61 questions
Show answers
  • Q1
    The color of roux is determined by the:
    type of flour used
    type of marinade used
    cooking time
    type of fat used
    30s
  • Q2
    When roasting vegetables, in order to obtain the best browning place the vegetables:
    cut side down
    cut side up
    30s
  • Q3
    Food that is sautéed is usually done:
    quickly over low heat.
    slowly over low heat.
    quickly over high heat.
    slowly over high heat.
    30s
  • Q4
    T or F. Steels are used to sharpen knives.
    False
    True
    30s
  • Q5
    T or F. The more grains are processed, the less nutritional value they contain.
    True
    False
    30s
  • Q6
    When pan frying meats, overcrowding the pan will result in:
    the food burning
    a sizzle
    the inability of caramelization to occur
    a rapid increase in the pan's temperature
    30s
  • Q7
    When making stock, the dominant vegetable in mirepoix is:
    onion
    leek
    carrot celery
    30s
  • Q8
    Boiled eggs should immediately be placed into an ice bath or cold water to:
    all the above
    prevent a gray ring from forming
    reduce the sulfurous smell
    stop the cooking process
    30s
  • Q9
    During steaming, this colored vegetable can be prone to losing its natural pigment:
    orange
    red
    white
    green
    30s
  • Q10
    Short-grain rice has this much starch content compared to long grain rice:
    higher
    the same
    rice does not have starch
    lower
    30s
  • Q11
    Which of the following is not a critical factor for ensuring knife safety in food prep?
    using an expensive knife
    stabilizing the ingredient
    positioning the guide hand
    anchoring the knife
    20s
  • Q12
    Which of the following are not two main ingredients used to make a vinaigrette?
    an oil and an acid
    an oil and eggs
    an oil and a vinegar
    an oil and citrus
    20s
  • Q13
    By what # do you multiply the ingredients for a recipe that yields 6 but 18 are needed?
    3
    1/3
    2
    4
    20s
  • Q14
    It is acceptable to be absent from work when:
    you were up most of the night with high fever & vomiting
    you want to celebrate your birthday with your friends
    you have a doctor's appointment for your annual check-up
    you worked late 2 nights in a row & are exhausted
    20s
  • Q15
    If the consistency of polenta turns out runny, you should:
    let the polenta simmer until the liquid reduces
    add flour or cornstarch to thicken it
    throw it out
    add more cornmeal to thicken it
    20s

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