Los Angeles Mission College Culinary Arts Institute Food Production 102

Transcription

1 Los Angeles Mission College Culinary Arts Institute Food Production 102 Spring 2013 Mid Term Exam 1. In the chef s uniform, the apron is worn to protect the uniform from excessive staining and for wiping hands that might otherwise be wiped on a side towel. 2. Athletic shoes are ideal for working in a kitchen because they provide support when standing for several hours at a time. 3. HACCP is a federally mandated program established and regulated by the FDA and USDA. 4. Shrimp are sold according to the number per pound, known as the count. Generally, the larger the shrimp per pound, the more expensive the shrimp is. 5. Skate is a type of nonbony fish. The portions of the skate that is eaten are the wings. 6. Tuna is a member of which family? a. Sea bass b. Snapper c. Mackerel d. Cod 7. Gravad lox is a. smoked haddock. b. salted cod. c. cured salmon. d. planked shad. 8. When selecting fish to grill or broil, choose one that a. is flat. b. has delicate, subtle flavors. c. is oily or has moderate fat. d. is naturally lean. 9. The outer portion of citrus fruit that is often candied or used for flavoring is called a. zest. b. rind. c. flesh. d. membrane. 1

2 10. Which of the following would be the best choice of potato for baking? a. Russet b. Red c. Chef s d. Heirloom 11. Which of the following of salad greens would be the best choice for braising? a. Belgian endive b. Curly endive c. Leaf lettuce d. Mâche 12. Which of the following is not a variety of summer squash? a. Hubbard b. Chayote c. Crookneck d. Yellow 13. A good choice of cheese for slicing would be a. Cheshire. b. fromage blanc. c. Camembert. d. Gorgonzola. 14. A good cheese for grating would be a. Fromage blanc. b. Port Salut. c. Sap Sago. d. Roquefort. 15. Gruyère is a. a creamy fresh cheese. b. a soft cheese with an edible surface mold. c. a semi-soft cheese with a wax rind, good for slicing but not grating. d. a dryer firm cheese that slices and grates easily. 16. The viscera (or guts) should be removed from a fish as soon as possible because a. they are inedible. b. the enzymes in the viscera could begin to break down the flesh rapidly, leading to spoilage. c. they are poisonous to man. d. the smell of the viscera could permeate the flesh. 2

3 17. In order to remove the pin bones from a salmon and similar fish, you need to a. use a magnifying glass. b. run a finger down the center of each fillet, to locate the bones and then pull them out with needlenose pliers. c. make a V-shaped notch cut down the length of the fish, most of the bones will be located in this area. d. cut the fillet in half, blanch in salted water, this will make it easier to remove the bones. 18. Oysters and mussels are sold live in the shell. Any dead ones should be a. reserved for stocks and broth. b. cooked and served immediately. c. soaked in salt water, and held under refrigeration. d. discarded. 19. Barding is the technique of a. soaking the meat in a flavorful marinade before cooking. b. spearing the meat on a spit to roast over the heat. c. covering the meat with thin sheets of fat before roasting. d. inserting small strips of fatback into the meat before cooking. e. none of the above. 20. Barding and larding are traditional preparations that help to a. flavor the meat before and during roasting. b. keep the meat tender and juicy during roasting. c. preserve the meat after it is roasted. d. prevent the meat from coming into direct contact with the grill. 21. A rack is sometimes used in roasting to a. make final clean-up easier. b. keep the food from scorching. c. permit hot air to come in contact with all of the food s surface. d. collect the juices in the pan for jus lié or pan gravy. 22. Food items to be stir fried are a. cut into portion-size pieces. b. usually breaded, using the standard breading procedure. c. always blanched to shorten their cooking time. d. cut into bite-size pieces, which acts to tenderize the food. e. none of the above. 23. The most important considerations in choosing oil for deep frying are a. neutral flavor and color and low smoke point. b. fatty acids, flavor, and glycerin. c. well-developed flavor and color and a high smoke point. d. neutral flavor and color and a high smoke point. e. none of the above. 3

4 24. À la minute is the French term used to describe foods that are: a. cooked to order. b. sautéed. c. breaded and fried quickly. d. cooked just to the point of doneness. 25. What is the difference in the types of foods used in poaching and simmering? a. Foods for poaching are portion size; foods to be simmered are larger cuts or whole birds. b. Foods for poaching are tender; foods for simmering are more mature, less tender. c. Poaching is suitable for poultry and fish; simmering is more suitable for meat. d. Foods that are stuffed and tied are always poached; foods that are to be simmered should be left in their natural state. 26. Shallow poaching is actually a combination of what two techniques? a. steaming and simmering b. poaching and simmering c. steaming and baking d. poaching and baking 27. Sauce vin blanc can be prepared using a velouté and the cuisson from a. steamed items. b. items cooked en papillote. c. shallow-poached items. d. deep-poached items. 28. Which of the following braises/stewed items are prepared without browning the meat? a. Yankee pot roast b. Veal blanquette c. Estouffade of beef d. Lamb navarin e. None of the above 29. The main difference between stews and braises is: a. in stews, the main item is typically cut into bite-size pieces; in braises it is not. b. in stews, the main item is typically seared before the liquid is added; in braises, it is not. c. in stews, the main item may be dredged in flour before cooking; in braises, flour is added in the end, if used at all. d. in stews the main item is cooked until it is tender enough to be cut with a fork; braises are cooked just to the point of doneness. 4

5 30. White stews are so named because a. they are always finished with cream or a liaison. b. only white or pale aromatic ingredients are added. c. they are only made with white meats and poultry. d. the main item is not browned before the cooking liquid is added. 31. Egg noodles are made from a. wheat flour. b. rice flour. c. mung bean starch. d. semolina. 32. Soba noodles are made with a. wheat flour. b. rice flour. c. mung bean starch. d. buckwheat flour. 33. When choosing a fat or oil for salad dressings, you should select one that a. has been hydrogenated. b. has a high smoking point. c. has an appropriate flavor. d. is neutral in flavor. 34. Matignon is occasionally referred to as edible mirepoix. 35. A combination of herbs and vegetables tied in a bundle which is used to flavor soups and sauces is a sachet d'épices. 36. The ratio of roux to liquid for a medium consistency sauce is ounces per gallon. 37. Mirepoix can be comprised of any combination of aromatic root vegetables. 38. All stocks are usually started with hot water. 39. If stocks are cooked at a very gentle simmer, the end product will be very clear. 40. Sauces have what characteristics? a. Adds moisture to a product b. Add eye appeal c. Add texture to a item d. Complement a item e. All of the above 5

6 41. A sauce velouté is made with what stock? a. brown veal stock b. milk c. vegetable stock d. any white stock e. all of the above 42. A velouté sauce is based on what stock? a. Chicken stock. b. Fish stock c. Veal stock d. Any white stock. 43. Chiffonade is a vegetable cut usually used for a. carrots and turnips. b. greens and herbs. c. tomatoes and other juicy vegetables d. mushrooms. 44. Most of the "fire" in hot chili peppers is in the a. skin. b. stalk. c. juice. d. seeds. 45. The waffle or gaufrette cut is prepared using which tool? a. Parisienne scoop b. Paring knife c. Swivel-bladed peeler d. Mandoline 46. To prevent artichokes from browning before cooking, a. hold them in acidulated water. b. keep them refrigerated after preparing them. c. prepare them à la minute. d. cover tightly with a piece of cheesecloth. 47. Vegetables which will be grilled or broiled from their raw state should be a. starchy vegetables. b. dense, low moisture vegetables. c. dense, firm vegetables. d. high moisture, tender vegetables. 6

7 48. Potatoes prepared au gratin are a. best when made to order. b. usually new potatoes. c. pale in color and light in texture. d. good for large banquets. 49. It is easier to test the doneness of a boiling potato with a kitchen fork than with a knife. 50. Potatoes to be puréed are first cooked by boiling, steaming, or baking in their skin. 7