Understanding Food Principles and Preparation 4th Edition by Brown - Test Bank

Understanding Food Principles and Preparation 4th Edition by Brown – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Test Bank[1] for Chapter 5 – Food Preparation Basics

 

Ans.  K/A   Page(s)                                                       K = knowledge-based, A = application-based

 

Multiple Choice

 

e       K       100                  1.   One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.

1. color
2. flavor
3. vitamins
4. minerals
5. all of the above answers are correct

 

f        K       100                  2.   Which of the moist-heat procedures listed below requires the most heat (i.e., the highest temperature)?

1. braising
2. simmering
3. poaching
4. scalding
5. boiling
6. pressure steaming

 

b       K       100                  3.   Which of the following temperatures matches the correct moist-heat cooking method?

1. Simmering – 150 degrees F
2. Poaching – 160 to 180 degrees F
3. Scalding – Greater than 180, but less than 212 degrees F
4. Pressure steaming – 212 degrees F

 

c       K       100                  4.   Which of the following cooking methods is characterized by “gently rising bubbles that barely break the surface”?

1. boiling
2. poaching
3. simmering
4. pressure steaming
5. scalding

 

d       K       101                  5.   Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients.

1. boiled
2. scalded
3. simmered
4. steamed

 

f        A       101-104           6.   In dry-heat preparation, heat is transferred by

1. air.
2. radiation.
3. fat.
4. metal.
5. answers “a” and “c” are correct
6. all of the above answers are correct

 

a       K       102                  7.   Some meats are initially seared in which of the following dry-heat cooking methods?

1. roasting
2. broiling
3. grilling
4. barbequing
5. frying

 

c       K       101                  8.   Shining metal pans reflect heat and are best for

1. pie crusts.
2. bread baking
3. cookies and cakes.
4. all of the above answers are correct

 

f        K       101-102           9.   Dark and dull metal pans (including anodized and satin-finish) are ideal for baking

1. cakes.
2. cookies.
3. pies.
4. breads.
5. answers “a” and “b” are correct
6. answers “c” and “d” are correct
7. none of the above answers is correct

 

b       K       101-102           10. For the best outcome, when baking foods on a cookie sheet, the foods should be placed

1. in the middle of the top oven rack.
2. in the middle of the center oven rack.
3. at the front on the bottom oven rack.
4. at the back of any oven rack.

 

a       K       101                  11. For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls.

1. two
2. four
3. six
4. eight

 

c       K       103                  12. Which of the following statements about a fried food’s final outcome is correct?

1. Sugar in the coating slows down browning.
2. Batter or breading does not protect the frying oil from the food’s natural moisture or salt content.
3. A fine-crumb breading absorbs less fat.
4. A course grain breading produces a soggy texture.
5. all of the above answers are incorrect

 

a       K       103                  13. The direct transfer of heat from one substance to another that it is contacting is called

1. conduction.
2. convection.
3. radiation.
4. induction.

 

b       K       104                  14. Heat is transferred by _____ in broiling, grilling, and microwaving.

1. convection
2. radiation
3. induction
4. conduction

 

e       K       105                  15. Select the most frequently used knife in the kitchen from the list below.

1. butcher
2. cleaver
3. paring
4. serrated
5. chef’s or French

 

a       K       106                  16. The sections of a knife blade perform varying tasks and the tip is used for

1. light tasks such as cutting out the stem end of a tomato.
2. general slicing and dicing.
3. the heavy work of chopping tough fruits and vegetables.
4. slicing breads.
5. cracking bones.

 

b       K       106                  17. The culinary term used when cutting a food lengthwise into very thin, stick-like shapes is

1. dice.
2. julienne.
3. mince.
4. shred.
5. slice.

 

a       K       107                  18. The correct order for correct measurement of foods is

1. approximate amount; select correct utensil; use accurate technique.
2. weigh out amount; process the food; use a metal non-lipped cup.
3. approximate amount; use a graduated cup; measure amounts.
4. weigh out the amount needed; nothing else matters.

 

c       K       109                  19. The surface of a liquid in a measuring cup should be read at the

1. marked line on the cup.
2. next highest marked line because of wicking.
3. meniscus, or curved line seen in the cup.
4. maximus, a perceived or estimated line on the cup.

 

b       K       109                  20. Regarding volume equivalents, one large egg equals _____ ounce(s).

1. one
2. two
3. three
4. four

 

b       K       109                  21. When measuring plastic shortenings for cakes, you may use

1. a liquid measuring cup and melt the shortening.
2. the water displacement method.
3. the markings on the sides of the stick.
4. a rounded spoonful for every ¼ cup.

 

e       K       109                  22. Which of the following statements about brown sugar is incorrect?

1. Brown sugar has a tendency to pack down.
2. Brown sugar contains two percent moisture.
3. Lumping can be prevented by placing in an airtight container and storing in the freezer.
4. Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds.
5. Brown sugar is best measured by pressing it into a liquid glass measuring cup and leveling it.

 

c       K       109                  23. Making a frosting for a cake requires sifting the _____ sugar.

1. brown
2. granulated
3. confectioners’
4. microcrystalline

 

d       K       110                  24. The flour that should be stirred, not sifted, is

1. all-purpose white flour.
2. cake flour.
3. bread flour.
4. whole-wheat flour.

 

c       K       110                  25. The mixing technique creaming occurs when

1. the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-around motion until they are smooth.
2. ingredients are mixed so thoroughly that they become one.
3. fat and sugar are beaten together until they take on a light, airy texture.
4. one ingredient is gently incorporated into another by hand with a large spoon or spatula.

 

b       K       110                  26. Which of the following mixing methods produces cakes with a fine-grained, velvety texture?

1. conventional sponge method
2. conventional or creaming method
3. pastry-blend method
4. muffin method
5. single-stage method

 

b       K       111                  27. Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist?

1. biscuit method
2. muffin method
3. pastry-blend method
4. single-stage method
5. conventional sponge method
6. conventional creaming method

 

c       K       112                  28. Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking?

1. sea
2. rock
3. table

d          kosher

 

b       K       113                  29. An herb is a

1. flavoring that is derived from the fruit, bark, seeds, or root of a plant.
2. plant leaf valued for its flavor or scent.
3. plant leaf with medicinal value only.
4. plant extract that is oil based.

 

d       K       115                  30. Seasonings and flavorings should be added

1. at the first of the cooking process to extract the most flavor.
2. at the end of the cooking process so the flavor does not become harsh.
3. at the first of the cooling process so the flavors do not become heat stressed.
4. early enough to release the flavor and not so soon that the flavor is lost.

 

 

True/False

 

F       K       99                    1.   The basics of food preparation are an exact science.

 

F       K       99                    2.   The number one cause of kitchen fires is using frying oils to cook foods.

 

T       K       99                    3.   In food preparation, the two categories of heat transfer methods are moist heat and dry heat.

 

F       K       101                  4.   The best rack placement for baking is on the top rack in the highest position.

 

T       K       101-102           5.   Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

 

T       K       106                  6.   Regardless of the size and shape of the final product that is determined by the recipe, the goal of cutting food is to have uniform piece size.

 

T       K       109                  7.   When making a recipe where the size of egg is not specified, you may assume it is a large egg.

 

T       K       110                  8.   The conventional (creaming) method of mixing is most often used when making cakes.

 

T       K       111                  9.   Over-mixing when using the muffin method will result in a tough, rubbery, and tunneled product.

 

T       K       111                  10. The most valued of all the seasonings and flavorings is salt.

 

F       K       113                  11. Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems.

 

F       K       116                  12. When plating food the following are not a consideration: shapes, textures, and sizes.

 

T       K       116                  13. Garnishes should be edible.

 

 

Matching

 

Definition choices:

1. to add a liquid to the surface of roasting meat to preserve the moistness of the meat
2. to dip briefly into boiling water
3. any compound that enhances the flavor already found naturally in a food
4. a substance that adds a new flavor to food
5. to partially boil but not thoroughly cook a food

 

e       K       100                  1.   parboil

 

b       K       101                  2.   blanch

 

a       K       102                  3.   baste

 

c       K       111                  4.   seasoning

 

d       K       111                  5.   flavoring

 

 

Discussion/Essay

 

A       99-103             1.   Explain why certain culinary techniques are used in food preparation. Give at least five examples of moist-heat and dry-heat preparation techniques, including the best types/cuts of foods for each method, and indicate how each method can affect the final food product. Provide specific instructions for each technique. Provide the positive and negative nutritional aspects of each cooking method.[2]

 

A       110-111           2.   Describe the various mixing techniques and indicate the advantages and/or disadvantages of each. For each technique, provide an example of a food product for which it would be used.[3]

 

A       102-3,111-5     3.   A friend of yours has decided that she would like to prepare 1) battered deep-fried chicken and 2) crumb-coated, pan-fried fish for her next Friday night card game. Give her some guidelines for making a perfect crumb coating for her pan-fried fish. What culinary issues should she keep under consideration when selecting a commercial batter for her chicken? When and where should she add flavorings and seasonings? What about type and amount of oil, size of pan, and frying temperature?

 

A       102-103           4.   You recently made some deep-fat fried doughnuts with disastrous results. They were too pale and greasy. What could have gone wrong?[4]

 

A       100, 102          5.   Why are the terms “braising and stewing” and “baking and roasting” often used interchangeably on a restaurant menu? What are, if any, the main differences between the two terms in each group?

 

A       101-102           6.   Explain the importance of the oven rack position during roasting, baking, broiling, grilling, and barbecuing. There are five rack positions in an oven. List what each rack might be used for.

 

A       102                  7.   Why is frying with fat considered a dry-heat cookery method?

 

A       103-104           8.   Discuss the different types of heat transfer used in cooking including conduction, convection, radiation, and induction.

 

A       116                  9.   Discuss the importance of plate presentation and the value of garnishes on a plate. What guidelines should be followed when garnishing foods?

 

 

Ready-to-Use Chapter 4 Test

 

Multiple Choice

 

_____   1.   One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid.

1. color
2. flavor
3. vitamins
4. minerals
5. all of the above answers are correct

 

_____   2.   Which of the moist-heat procedures listed below requires the most heat (i.e., the highest temperature)?

1. braising
2. simmering
3. poaching
4. scalding
5. boiling
6. pressure steaming

 

_____   3.   Which of the following temperatures matches the correct moist-heat cooking method?

1. Simmering – 150 degrees F
2. Poaching – 160 to 180 degrees F
3. Scalding – Greater than 180, but less than 212 degrees F
4. Pressure steaming – 212 degrees F

 

_____   4.   Which of the following cooking methods is characterized by “gently rising bubbles that barely break the surface”?

1. boiling
2. poaching
3. simmering
4. pressure steaming
5. scalding

 

_____   5.   Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients.

1. boiled
2. scalded
3. simmered
4. steamed

 

_____   6.         In dry-heat preparation, heat is transferred by

1. air.
2. radiation.
3. fat.
4. metal.
5. answers “a” and “c” are correct
6. all of the above answers are correct

 

_____   7.   Some meats are initially seared in which of the following dry-heat cooking methods?

1. roasting
2. broiling
3. grilling
4. barbequing
5. frying

 

_____   8.         Shining metal pans reflect heat and are best for

1. pie crusts.
2. bread baking
3. cookies and cakes.
4. all of the above answers are correct

 

_____   9.   Dark and dull metal pans (including anodized and satin-finish) are ideal for baking

1. cakes.
2. cookies.
3. pies.
4. breads.
5. answers “a” and “b” are correct
6. answers “c” and “d” are correct
7. none of the above answers is correct

 

_____   10. For the best outcome, when baking foods on a cookie sheet, the foods should be placed

1. in the middle of the top oven rack.
2. in the middle of the center oven rack.
3. at the front on the bottom oven rack.
4. at the back of any oven rack.

 

_____   11. For adequate air circulation and even browning, at least _____ inches should be left between pans and between the pans and oven walls.

1. two
2. four
3. six
4. eight

 

_____   12. Which of the following statements about a fried food’s final outcome is correct?

1. Sugar in the coating slows down browning.
2. Batter or breading does not protect the frying oil from the food’s natural moisture or salt content.
3. A fine-crumb breading absorbs less fat.
4. A course grain breading produces a soggy texture.
5. all of the above answers are incorrect

 

_____   13. The direct transfer of heat from one substance to another that it is contacting is called

1. conduction.
2. convection.
3. radiation.
4. induction.

 

_____   14. Heat is transferred by _____ in broiling, grilling, and microwaving.

1. convection
2. radiation
3. induction
4. conduction

 

_____   15. Select the most frequently used knife in the kitchen from the list below.

1. butcher
2. cleaver
3. paring
4. serrated
5. chef’s or French

 

_____   16. The sections of a knife blade perform varying tasks and the tip is used for

1. light tasks such as cutting out the stem end of a tomato.
2. general slicing and dicing.
3. the heavy work of chopping tough fruits and vegetables.
4. slicing breads.
5. cracking bones.

 

_____   17. The culinary term used when cutting a food lengthwise into very thin, stick-like shapes is

1. dice.
2. julienne.
3. mince.
4. shred.
5. slice.

 

_____   18.       The correct order for correct measurement of foods is

1. approximate amount; select correct utensil; use accurate technique.
2. weigh out amount; process the food; use a metal non-lipped cup.
3. approximate amount; use a graduated cup; measure amounts.
4. weigh out the amount needed; nothing else matters.

 

_____   19. The surface of a liquid in a measuring cup should be read at the

1. marked line on the cup.
2. next highest marked line because of wicking.
3. meniscus, or curved line seen in the cup.
4. maximus, a perceived or estimated line on the cup.

 

_____   20. Regarding volume equivalents, one large egg equals _____ ounce(s).

1. one
2. two
3. three
4. four

 

_____   21. When measuring plastic shortenings for cakes, you may use

1. a liquid measuring cup and melt the shortening.
2. the water displacement method.
3. the markings on the sides of the stick.
4. a rounded spoonful for every ¼ cup.

 

_____   22.       Which of the following statements about brown sugar is incorrect?

1. Brown sugar has a tendency to pack down.
2. Brown sugar contains two percent moisture.
3. Lumping can be prevented by placing in an airtight container and storing in the freezer.
4. Hardened brown sugar can be softened by placing it in a microwave oven for a few seconds.
5. Brown sugar is best measured by pressing it into a liquid glass measuring cup and leveling it.

 

_____   23.       Making a frosting for a cake requires sifting the _____ sugar.

1. brown
2. granulated
3. confectioners’
4. microcrystalline

 

_____   24.       The flour that should be stirred, not sifted, is

1. all-purpose white flour.
2. cake flour.
3. bread flour.
4. whole-wheat flour.

 

_____   25.       The mixing technique creaming occurs when

1. the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-around motion until they are smooth.
2. ingredients are mixed so thoroughly that they become one.
3. fat and sugar are beaten together until they take on a light, airy texture.
4. one ingredient is gently incorporated into another by hand with a large spoon or spatula.

 

_____   26. Which of the following mixing methods produces cakes with a fine-grained, velvety texture?

1. conventional sponge method
2. conventional or creaming method
3. pastry-blend method
4. muffin method
5. single-stage method

 

_____   27. Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist?

1. biscuit method
2. muffin method
3. pastry-blend method
4. single-stage method
5. conventional sponge method
6. conventional creaming method

 

_____   28. Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking?

1. sea
2. rock
3. table

d    kosher

 

_____   29.       An herb is a

1. flavoring that is derived from the fruit, bark, seeds, or root of a plant.
2. plant leaf valued for its flavor or scent.
3. plant leaf with medicinal value only.
4. plant extract that is oil based.

 

_____   30.       Seasonings and flavorings should be added

1. at the first of the cooking process to extract the most flavor.
2. at the end of the cooking process so the flavor does not become harsh.
3. at the first of the cooling process so the flavors do not become heat stressed.
4. early enough to release the flavor and not so soon that the flavor is lost.

 

 

True/False

 

_____   1.   The basics of food preparation are an exact science.

 

_____   2.   The number one cause of kitchen fires is using frying oils to cook foods.

 

_____   3.   In food preparation, the two categories of heat transfer methods are moist heat and dry heat.

 

_____   4.   The best rack placement for baking is on the top rack in the highest position.

 

_____   5.   Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust.

 

_____   6.   Regardless of the size and shape of the final product that is determined by the recipe, the goal of cutting food is to have uniform piece size.

 

_____   7.   When making a recipe where the size of egg is not specified, you may assume it is a large egg.

 

_____   8.   The conventional (creaming) method of mixing is most often used when making cakes.

 

_____   9.   Over-mixing when using the muffin method will result in a tough, rubbery, and tunneled product.

 

_____   10. The most valued of all the seasonings and flavorings is salt.

 

_____   11. Many salt substitutes contain potassium, which is a benefit for individuals with kidney, heart, or liver problems.

 

_____   12. When plating food the following are not a consideration: shapes, textures, and sizes.

 

_____   13. Garnishes should be edible.

 

 

 

Matching

 

Definition choices:

1. to add a liquid to the surface of roasting meat to preserve the moistness of the meat
2. to dip briefly into boiling water
3. any compound that enhances the flavor already found naturally in a food
4. a substance that adds a new flavor to food
5. to partially boil but not thoroughly cook a food

 

_____   1.   parboil

 

_____   2.   blanch

 

_____   3.   baste

 

_____   4.   seasoning

 

_____   5.   flavoring

 

 

Discussion/Essay

 

1. Explain why certain culinary techniques are used in food preparation. Give at least five examples of moist-heat and dry-heat preparation techniques, including the best types/cuts of foods for each method, and indicate how each method can affect the final food product. Provide specific instructions for each technique. Provide the positive and negative nutritional aspects of each cooking method.

 

2. Describe the various mixing techniques and indicate the advantages and/or disadvantages of each. For each technique, provide an example of a food product for which it would be used.

 

3. A friend of yours has decided that she would like to prepare 1) battered deep-fried chicken and 2) crumb-coated, pan-fried fish for her next Friday night card game. Give her some guidelines for making a perfect crumb coating for her pan-fried fish. What culinary issues should she keep under consideration when selecting a commercial batter for her chicken? When and where should she add flavorings and seasonings? What about type and amount of oil, size of pan, and frying temperature?

 

4. You recently made some deep-fat fried doughnuts with disastrous results. They were too pale and greasy. What could have gone wrong?

 

5. Why are the terms “braising and stewing” and “baking and roasting” often used interchangeably on a restaurant menu? What are, if any, the main differences between the two terms in each group?

 

6. Explain the importance of the oven rack position during roasting, baking, broiling, grilling, and barbecuing. There are five rack positions in an oven. List what each rack might be used for.

 

7. Why is frying with fat considered a dry-heat cookery method?

 

8. Discuss the different types of heat transfer used in cooking including conduction, convection, radiation, and induction.

 

9. Discuss the importance of plate presentation and the value of garnishes on a plate. What guidelines should be followed when garnishing foods?

 

[1] By Dr. Joan Aronson of New York University. A ready-to-use test (the same questions reformatted for printing out as a test with answer blanks) is provided at the end of this document.

[2] Answer should include five moist-heat procedures and five dry-heat procedures and indicate the characteristics of the final product (e.g., deep-frying/ dry heat/ crisp brown outer crust).

[3] Answer should include the six mixing techniques:

• Conventional method
• Conventional sponge method
• Single-stage method
• Pastry-blend method
• Biscuit method
• Muffin method

[4] Potential errors: not enough sugar in the batter, the temperature of the frying fat too low, the doughnuts placed too close together, creating a steaming process (moist heat) instead of deep-frying (dry heat).