Question 1

The surface of a liquid in a measuring cup should be read at the
A)marked line on the cup.
B)next highest marked line because of wicking.
C)meniscus, or curved line seen in the cup.
D)maximus, a perceived or estimated line on the cup.

Accepted Answer

The meniscus is the curved line that is seen in the measuring cup, and this is where the surface of the liquid should be read. This is because the surface tension of the liquid causes it to form a curve in a narrow container, such as a measuring cup. Reading at the meniscus ensures that you are measuring the correct amount of liquid. The meniscus, or curved line seen in the cup, is the most accurate reading of the surface of the liquid. This is due to the adhesive forces between the liquid and the container causing the surface of the liquid to curve. Reading at the marked line may lead to an over or underestimation of the true volume, while reading at the next highest marked line or at an estimated line (maximus) is not recommended as it is not a precise measurement.

Question 2

Which of the following statements about brown sugar is incorrect?
A)Brown sugar has a tendency to pack down.
B)Brown sugar contains two percent moisture.
C)Lumping can be prevented by placing in an airtight container and storing in the freezer.
D)Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds.
E)Brown sugar is best measured by pressing it into a liquid glass measuring cup and leveling it.

Accepted Answer

Brown sugar is best measured by spooning it into a measuring cup and leveling it off, rather than pressing it down as this can result in packing, leading to inaccurate measurements. The other statements are correct.

Question 3

Which of the following temperatures matches the correct moist-heat cooking method?
A)Simmering - 150 degrees F
B)Poaching - 160 to 180 degrees F
C)Scalding - Greater than 180, but less than 212 degrees F
D)Pressure steaming - 212 degrees F

Accepted Answer

Poaching requires a temperature of 160 to 180 degrees F. The other options are incorrect as simmering requires 180 to 190 degrees F, scalding requires a temperature greater than 180 but less than 212 degrees F, and pressure steaming requires a temperature of 212 degrees F.

Question 4

Select the most frequently used knife in the kitchen from the list below
A)butcher
B)cleaver
C)paring
D)serrated
E)chef's or French

Accepted Answer

The chef's or French knife is the most frequently used knife in the kitchen because it is a versatile all-purpose knife that can be used for many tasks such as chopping, slicing, and dicing.

Question 5

The direct transfer of heat from one substance to another that it is contacting is called
A)conduction.
B)convection.
C)radiation.
D)induction.

Accepted Answer

Conduction is the transfer of heat through direct contact between two substances. This means that the heat energy is transferred from the hotter substance to the cooler substance through physical touch between them. Convection involves the transfer of heat through the movement of fluids or gases, radiation involves the transfer of heat through electromagnetic waves, and induction involves the transfer of electrical energy to produce heat.

Question 6

The culinary term used when cutting a food lengthwise into very thin, stick-like shapes is
A)dice.
B)julienne.
C)mince.
D)shred.
E)slice.

Accepted Answer

Julienne is the culinary term used when cutting a food lengthwise into very thin, stick-like shapes. Dice refers to cutting food into small, uniform cubes; mince involves finely chopping food into very small pieces; shred involves cutting food into thin strips by using a grater or a sharp knife; and slice refers to cutting food into flat, thin pieces. Julienne is the culinary term used for cutting a food into thin, stick-like shapes. Dice involves cutting a food into small cubes, mince involves finely chopping the food, shred involves cutting the food into thin, long strips, and slice involves cutting the food into flat pieces.

Question 7

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?
A)boiling
B)poaching
C)simmering
D)pressure steaming
E)scalding

Accepted Answer

Simmering is characterized by gentle bubbles that barely break the surface, whereas boiling involves vigorous bubbles that break the surface. Poaching also involves gentle bubbles but typically involves a smaller volume of liquid and is more focused on cooking delicate foods, such as eggs or fish. Pressure steaming and scalding are not characterized by gentle bubbles.

Question 8

One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid
A)color
B)flavor
C)vitamins
D)minerals
E)all of the above answers are correct

Accepted Answer

All of the above factors (color, flavor, vitamins, and minerals) may leach out and be lost in the liquid during moist-heat cookery methods such as boiling, simmering, and poaching. Therefore, option E is the correct answer. All of the given options (color, flavor, vitamins, and minerals) can potentially be lost in the liquid when using moist-heat cookery methods.

Question 9

Heat is transferred by _____ in broiling, grilling, and microwaving
A)convection
B)radiation
C)induction
D)conduction

Accepted Answer

Heat is transferred by radiation in broiling, grilling, and microwaving. In radiation, heat is transferred through electromagnetic waves without the need for any physical contact or movement of molecules.

Question 10

When measuring plastic shortenings for cakes, you may use
A)a liquid measuring cup and melt the shortening.
B)the water displacement method.
C)the markings on the sides of the stick.
D)a rounded spoonful for every ¼ cup.

Accepted Answer

The answer of When measuring plastic shortenings for cakes, you...

Question 11

Some meats are initially seared in which of the following dry-heat cooking methods?
A)roasting
B)broiling
C)grilling
D)barbequing
E)frying

Accepted Answer

The answer of Some meats are initially seared in which...

Question 12

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients
A)boiled
B)scalded
C)simmered
D)steamed

Accepted Answer

Steaming is the best method for cooking vegetables as it helps to retain texture, color, taste, and nutrients. Boiling, scalding, or simmering can cause the loss of valuable nutrients and can make vegetables mushy. Steaming allows for gentle cooking and helps to preserve the natural goodness of vegetables.

Question 13

The correct order for correct measurement of foods is
A)approximate amount; select correct utensil; use accurate technique.
B)weigh out amount; process the food; use a metal non-lipped cup.
C)approximate amount; use a graduated cup; measure amounts.
D)weigh out the amount needed; nothing else matters.

Accepted Answer

Approximating the amount first can help avoid wasting ingredients or measuring too much. Using the correct utensil for the ingredient can help ensure accurate measurement. Finally, using an accurate technique, such as leveling off a measuring cup, can help ensure precision in the measurement. Weighing out amounts may be necessary for certain recipes, but it is not always required for correct measurement of foods. Using a non-lipped cup is not necessary as long as the correct measuring utensil is used. Using a graduated cup may be helpful, but still requires the use of accurate technique for precise measurements.

Question 14

Regarding volume equivalents, one large egg equals _____ ounce(s)
A)one
B)two
C)three
D)four

Accepted Answer

One large egg is approximately 2 ounces. One large egg is equivalent to approximately 2 ounces.

Question 15

Shining metal pans reflect heat and are best for
A)pie crusts.
B)bread baking
C)cookies and cakes.
D)all of the above answers are correct

Accepted Answer

The answer of Shining metal pans reflect heat and are...

Question 16

For the best outcome, when baking foods on a cookie sheet, the foods should be placed
A)in the middle of the top oven rack.
B)in the middle of the center oven rack.
C)at the front on the bottom oven rack.
D)at the back of any oven rack.

Accepted Answer

Placing the foods in the middle of the center oven rack ensures even heat distribution and allows the foods to cook more evenly. Placing the foods at the front of the bottom oven rack or at the back of any oven rack may cause the foods to cook unevenly and may even burn. Placing the foods in the middle of the top oven rack may cause the foods to overcook on the top before they are fully cooked on the bottom.

Question 17

Making a frosting for a cake requires sifting the _____ sugar
A)brown
B)granulated
C)confectioners'
D)microcrystalline

Accepted Answer

Confectioners' sugar, also known as powdered sugar or icing sugar, is very fine and blends easily with other ingredients to create a smooth frosting or glaze. Brown and granulated sugars would not work well for frosting as they are too coarse and would not dissolve easily. Microcrystalline sugar is a type of superfine sugar that could work for frosting, but confectioners' sugar is more commonly used for this purpose.

Question 18

The sections of a knife blade perform varying tasks and the tip is used for
A)light tasks such as cutting out the stem end of a tomato.
B)general slicing and dicing.
C)the heavy work of chopping tough fruits and vegetables.
D)slicing breads.
E)cracking bones.

Accepted Answer

The tip of a knife blade is usually pointed and sharp, which makes it ideal for tasks that require precision and finesse, such as cutting out the stem end of a tomato, peeling an apple, or trimming fat from meat. It is not suitable for heavy work such as chopping tough fruits and vegetables, slicing breads, or cracking bones.

Question 19

Which of the following statements about a fried food's final outcome is correct?
A)Sugar in the coating slows down browning.
B)Batter or breading does not protect the frying oil from the food's natural moisture or salt content.
C)A fine-crumb breading absorbs less fat.
D)A course grain breading produces a soggy texture.
E)all of the above answers are incorrect

Accepted Answer

A fine-crumb breading will have less surface area to absorb fat, resulting in a lower fat content and a more crispy texture. Sugar in the coating can actually speed up browning and cause the food to burn. Batter or breading can provide a barrier between the food and the frying oil, reducing the amount of oil absorbed by the food. The texture of the breading is not determined by its coarseness, but rather by the type of flour and the cooking method.

Question 20

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls
A)two
B)four
C)six
D)eight

Accepted Answer

The answer of For adequate air circulation and even browning,...

Quiz 5: Food Preparation Basics

The surface of a liquid in a measuring cup should be read at the

Which of the following statements about brown sugar is incorrect?

Which of the following temperatures matches the correct moist-heat cooking method?

Select the most frequently used knife in the kitchen from the list below

The direct transfer of heat from one substance to another that it is contacting is called

The culinary term used when cutting a food lengthwise into very thin, stick-like shapes is

Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"?

One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid

Heat is transferred by _____ in broiling, grilling, and microwaving

When measuring plastic shortenings for cakes, you may use

Some meats are initially seared in which of the following dry-heat cooking methods?

Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients

The correct order for correct measurement of foods is

Regarding volume equivalents, one large egg equals _____ ounce(s)

Shining metal pans reflect heat and are best for

For the best outcome, when baking foods on a cookie sheet, the foods should be placed

Making a frosting for a cake requires sifting the _____ sugar

The sections of a knife blade perform varying tasks and the tip is used for

Which of the following statements about a fried food's final outcome is correct?

For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls