1 ST Iternal Paper

1. Stock cannot be made with frozen bones.
a) True
b) False
2. The amount of water to use when making stock should:

a) cover the bones by an inch or two.
b) be just below the bones.
c) be half way up.
3. When making stock, the pot should be covered to prevent evaporation.

a) True
b) False
4. How often should stock be stirred?

a) Every 20 minutes.
b) Only once or twice.
c) Never.
6. At the beginning of the cooking process, before stock comes to a simmer, if the water is murky:
a) you should discard it and start all over again.
b) it means you didnt use fresh bones.
c) dont worry; as the stock cooks, it will become clearer.
7. When making stock, it is natural for scum and impurities to rise to the surface.
a) True
b) False
8. A cloudy, greasy stock indicates that it was:

a) simmered too long.
b) not simmered enough.
c) over salted.
d) boiled.
9. When making stock, if the water level falls below the bones, make sure to top up with cold water to ensure that
the maximum flavor is being extracted.
a) True
b) False
10. Vegetables are added to stock:

a) along with the bones.
b) after the stock has simmered for 30 minutes and has been skimmed.
c) towards the last 30 minutes of cooking.
11. Its not necessary to wash vegetables before adding them to stock.
a) True
b) False
12. A typical mirepoix for stocks comprises of:

a) onions, celery and carrots.
b) parsley, bay leaves, peppercorns and thyme.
c) getting your ingredients together for stock making.
d) onions, parsley, celery and peppercorns.
13. When making chicken stock, the mirepoix should be cut into approximately to 1-inch pieces.
a) True
b) False
14. When making stock, the dominant vegetable in mirepoix is:

a) carrot.
b) celery.
c) onion.
d) leek.
15. A typical bouquet garni used for making stocks comprises of:
a) onions, leeks, celery and carrots.
b) parsley, bay leaves, peppercorns, celery leaves and thyme.
c) getting your ingredients together for stock making.
d) onions, parsley, celery and peppercorns.
16. Herbs and spices are added to stock:

a) along with the bones.
b) after the stock has simmered for 30 minutes and has been skimmed.
c) towards the last 30 minutes of cooking.
17. After cooking, its not necessary to cool stock quickly. Just let it come to room temperature.
a) True
b) False
18. Stock must be completely cooled before covering and storing in the refrigerator.
a) True
b) False
19. Stock does not freeze very well.

a) True
b) False
20. The proper stock making sequence is:

a) bones, warm water, simmer and skim, mirepoix, bouquet garni.
b) cold water, bones, bouquet garni, simmer and skim, mirepoix.
c) bones, cold water, simmer and skim, mirepoix, bouquet garni.
d) cold water, bones, simmer and skim, bouquet garni, mirepoix.
21. Combination cooking uses both dry- and moist-heat cooking methods.
a) True
b) False
22. The muscles that benefit most from combination cooking come from the:
a) loin, belly, and leg.
b) neck, legs, loin and tail.
c) shoulders, neck, legs and tail.
d) legs, tail, and short loin.
23. When choosing a cut of meat for combination cooking, it is best to choose a cut that contains little fat and
connective tissue.
a) True
b) False
24. Collagen, the shiny, web-like protein, dissolves into gelatin during cooking.
a) True
b) False
25. Lean cuts of meat contain the most collagen.

a) True
b) False
26. When combination cooking, the more connective tissue meat has, the more body the sauce will have.
a) True
b) False
27. The main difference between white and dark meat in poultry depends on:
a) what it eats.
b) the amount of exercise a particular muscle gets.
c) its age.
28. Birds that have the capability to fly long distances will typically have white breast meat.
a) True
b) False
29. What gives meat its dark red pigment and more pronounced flavor is myoglobin.
a) True
b) False
30. The leg meat of poultry contains plenty of fat, connective tissue and collagen, which makes it the least
flavorful part of the bird.
a) True
b) False
31. The white breast meat of poultry - specifically chickens and turkeys - should only be cooked to medium to
prevent it from drying out.
a) True
b) False
32. Poultry wings benefit from moist-heat cooking only.

a) True
b) False
33. The innards that come inside a bird, such as liver and gizzards, should always be discarded.
a) True
b) False
34. The bones from all types of poultry can be used to make stock.
a) True
b) False
35. Fresh poultry should not have any off odor.

a) True
b) False
36. If you plan to store poultry in the refrigerator for more than a day or two, it should be:
a) brined.
b) seasoned inside and out with salt and spices.
c) marinated.
d) any of the above.
e) never be stored for more than one day.
37. To speed thawing, frozen poultry should be thawed at room temperature.

a) True
b) False
38. If you only have one cutting board, which list below identifies the best order in which to prepare the
ingredients for a dish?
a) Onions, raw poultry, tomatoes.
b) Raw poultry, onions, tomatoes.
c) Onions, tomatoes, raw poultry.
d) It doesnt matter.
39. Fish can be cooked straight from frozen.

a) True
b) False
40. Before applying a dry-heat cooking method fish should always be:
a) brined.
b) patted dry.
c) brought to room temperature.
41. For the juiciest results, fish should be brought to room temperature before cooking.
a) True
b) False
42. Prior to cooking a whole fish, what is the main reason for making a few slashes, about 1-inch apart, into the
thickest part of the flesh?
a) Presentation.
b) Even heat penetration.
c) Loosens the flesh and makes the fish more tender.
43. Most fish should be cooked to temperatures between:

a) 100 - 120 F (40 - 50 C).
b) 120 - 140 F (50 - 60 C).
c) 140 - 160 F (60 - 70 C).
44. Fish should be checked early and often for doneness.

a) True
b) False
45. Fish flesh that looks ___________is undercooked; fish flesh that looks ___________ is cooked.
a) opaque / translucent
b) translucent / opaque
46. Fish can be tested for doneness by:

a) touching it.
b) inserting a thermometer into the thickest part.
c) peeking inside by making a small incision in the thickest part.
d) all of the above.
47. It is important to let fish rest after cooking. This will allow any carryover cooking to finish the cooking process
and will also relax the flesh.
a) True
b) False
48. In general, lean fish tends to be very white in color, with little or no streaks of fat.
a) True
b) False
49. If you were to cook two same-size pieces of fish one lean and one fatty which piece of fish would cook
faster?
a) The fatty piece.
b) The lean piece.
c) Due to their size, they would finish cooking at the same time.
50. Eggs can absorb strong flavors within the refrigerator.

a) True
b) False

1 ST Iternal Paper

Uploaded by

Copyright:

Available Formats

1 ST Iternal Paper

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

1 ST Iternal Paper

Uploaded by

Copyright:

Available Formats

1. Stock cannot be made with frozen bones.

2. The amount of water to use when making stock should:

b) be just below the bones.

c) be half way up.

3. When making stock, the pot should be covered to prevent evaporation.

4. How often should stock be stirred?

b) Only once or twice.

b) it means you didnt use fresh bones.

c) dont worry; as the stock cooks, it will become clearer.

8. A cloudy, greasy stock indicates that it was:

b) not simmered enough.

10. Vegetables are added to stock:

c) towards the last 30 minutes of cooking.

12. A typical mirepoix for stocks comprises of:

b) parsley, bay leaves, peppercorns and thyme.

c) getting your ingredients together for stock making.

d) onions, parsley, celery and peppercorns.

14. When making stock, the dominant vegetable in mirepoix is:

b) parsley, bay leaves, peppercorns, celery leaves and thyme.

c) getting your ingredients together for stock making.

d) onions, parsley, celery and peppercorns.

16. Herbs and spices are added to stock:

c) towards the last 30 minutes of cooking.

19. Stock does not freeze very well.

20. The proper stock making sequence is:

b) cold water, bones, bouquet garni, simmer and skim, mirepoix.

c) bones, cold water, simmer and skim, mirepoix, bouquet garni.

d) cold water, bones, simmer and skim, bouquet garni, mirepoix.

b) neck, legs, loin and tail.

c) shoulders, neck, legs and tail.

d) legs, tail, and short loin.

25. Lean cuts of meat contain the most collagen.

b) the amount of exercise a particular muscle gets.

32. Poultry wings benefit from moist-heat cooking only.

35. Fresh poultry should not have any off odor.

b) seasoned inside and out with salt and spices.

d) any of the above.

e) never be stored for more than one day.

37. To speed thawing, frozen poultry should be thawed at room temperature.

b) Raw poultry, onions, tomatoes.

c) Onions, tomatoes, raw poultry.

39. Fish can be cooked straight from frozen.

c) brought to room temperature.

b) Even heat penetration.

c) Loosens the flesh and makes the fish more tender.

43. Most fish should be cooked to temperatures between:

b) 120 - 140 F (50 - 60 C).

c) 140 - 160 F (60 - 70 C).

44. Fish should be checked early and often for doneness.

46. Fish can be tested for doneness by:

b) inserting a thermometer into the thickest part.

c) peeking inside by making a small incision in the thickest part.

d) all of the above.

b) The lean piece.

50. Eggs can absorb strong flavors within the refrigerator.

You might also like