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

Complete Test Bank With Answers

 

 

Sample Questions Posted Below

 

5-1

Test Bank1 for Chapter 5 – Food Preparation Basics

K = knowledge-based, A = application-based

Ans. K/A Page(s) Multiple Choice

e K 100 1. 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

f K 100 2. Which of the moist-heat procedures listed below requires the

most heat (i.e., the highest temperature)?

a. braising

b. simmering

c. poaching

d. scalding

e. boiling

f. pressure steaming

b K 100 3. Which of the following temperatures matches the correct moist-

heat cooking method?

a. b. c. d. Simmering – 150 degrees F

Poaching – 160 to 180 degrees F

Scalding – Greater than 180, but less than 212 degrees F

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”?

a. boiling

b. poaching

c. simmering

d. pressure steaming

e. scalding

d K 101 5. Cooked vegetables are best when _____, because this method

helps to retain texture, color, taste, and nutrients.

a. boiled

b. scalded

c. simmered

d. steamed

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.

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-2

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

a. air.

b. radiation.

c. fat.

d. metal.

e. answers “a” and “c” are correct

f. 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?

a. roasting

b. broiling

c. grilling

d. barbequing

e. frying

c K 101 8. 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

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

are ideal for baking

a. cakes.

b. cookies.

c. pies.

d. breads.

e. answers “a” and “b” are correct

f. answers “c” and “d” are correct

g. 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

a. b. c. d. in the middle of the top oven rack.

in the middle of the center oven rack.

at the front on the bottom oven rack.

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.

a. two

b. four

c. six

d. eight

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-3

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

outcome is correct?

a. b. Sugar in the coating slows down browning.

Batter or breading does not protect the frying oil from the

food’s natural moisture or salt content.

c. d. e. A fine-crumb breading absorbs less fat.

A course grain breading produces a soggy texture.

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

a. conduction.

b. convection.

c. radiation.

d. induction.

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

a. convection

b. radiation

c. induction

d. conduction

e K 105 15.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

a K 106 16.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.

b K 106 17.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.

a K 107 18.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.

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-4

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

a. b. c. d. marked line on the cup.

next highest marked line because of wicking.

meniscus, or curved line seen in the cup.

maximus, a perceived or estimated line on the cup.

b K 109 20.Regarding volume equivalents, one large egg equals _____

ounce(s).

a. one

b. two

c. three

d. four

b K 109 21.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.

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

incorrect?

a. b. c. Brown sugar has a tendency to pack down.

Brown sugar contains two percent moisture.

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.

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

a. brown

b. granulated

c. confectioners’

d. microcrystalline

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

a. all-purpose white flour.

b. cake flour.

c. bread flour.

d. whole-wheat flour.

c K 110 25.The mixing technique creaming occurs when

a. the ingredients are moved vigorously in a back-and-forth, up-

and-down, and around-around motion until they are smooth.

b. c. ingredients are mixed so thoroughly that they become one.

fat and sugar are beaten together until they take on a light,

airy texture.

d. one ingredient is gently incorporated into another by hand

with a large spoon or spatula.

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-5

b K 110 26.Which of the following mixing methods produces cakes with a

fine-grained, velvety texture?

a. conventional sponge method

b. conventional or creaming method

c. pastry-blend method

d. muffin method

e. 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?

a. biscuit method

b. muffin method

c. pastry-blend method

d. single-stage method

e. conventional sponge method

f. 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?

a. sea

b. rock

c. table

d kosher

b K 113 29.An herb is a

a. flavoring that is derived from the fruit, bark, seeds, or root of

a plant.

b. c. d. plant leaf valued for its flavor or scent.

plant leaf with medicinal value only.

plant extract that is oil based.

d K 115 30.Seasonings and flavorings should be added

a. b. at the first of the cooking process to extract the most flavor.

at the end of the cooking process so the flavor does not

become harsh.

c. at the first of the cooling process so the flavors do not become

heat stressed.

d. 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.

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-6

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:

a. b. c. d. e. to add a liquid to the surface of roasting meat to preserve the moistness of the meat

to dip briefly into boiling water

any compound that enhances the flavor already found naturally in a food

a substance that adds a new flavor to food

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

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-7

Discussion/Essay

A 99-103 A 102-3,111-5 A 100, 102 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

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

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.

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).

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-8

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?

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-9

Ready-to-Use Chapter 4 Test

Multiple Choice

_____

_____

_____

_____

_____

_____

1. 2. 3. 4. 5. 6. 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

Which of the moist-heat procedures listed below requires the most heat (i.e., the

highest temperature)?

a. braising

b. simmering

c. poaching

d. scalding

e. boiling

f. pressure steaming

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

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

Cooked vegetables are best when _____, because this method helps to retain texture,

color, taste, and nutrients.

a. boiled

b. scalded

c. simmered

d. steamed

In dry-heat preparation, heat is transferred by

a. air.

b. radiation.

c. fat.

d. metal.

e. answers “a” and “c” are correct

f. all of the above answers are correct

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-10

_____

7. _____

8. _____

9. _____

10. _____

11. _____

12. _____

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

a. roasting

b. broiling

c. grilling

d. barbequing

e. frying

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

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

a. cakes.

b. cookies.

c. pies.

d. breads.

e. answers “a” and “b” are correct

f. answers “c” and “d” are correct

g. none of the above answers is correct

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.

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

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

a. b. Sugar in the coating slows down browning.

Batter or breading does not protect the frying oil from the food’s natural

moisture or salt content.

c. d. e. A fine-crumb breading absorbs less fat.

A course grain breading produces a soggy texture.

all of the above answers are incorrect

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

called

a. conduction.

b. convection.

c. radiation.

d. induction.

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-11

_____

14. _____

15. _____

16. _____

17. 18. _____

_____

19. _____

20. _____

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

a. convection

b. radiation

c. induction

d. conduction

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

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.

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.

The correct order for correct measurement of foods is

a. b. c. d. approximate amount; select correct utensil; use accurate technique.

weigh out amount; process the food; use a metal non-lipped cup.

approximate amount; use a graduated cup; measure amounts.

weigh out the amount needed; nothing else matters.

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

a. b. c. d. marked line on the cup.

next highest marked line because of wicking.

meniscus, or curved line seen in the cup.

maximus, a perceived or estimated line on the cup.

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

a. one

b. two

c. three

d. four

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.

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-12

_____

22. _____

23. 24. _____

_____

25. _____

26. _____

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

a. b. c. Brown sugar has a tendency to pack down.

Brown sugar contains two percent moisture.

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.

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

a. brown

b. granulated

c. confectioners’

d. microcrystalline

The flour that should be stirred, not sifted, is

a. all-purpose white flour.

b. cake flour.

c. bread flour.

d. whole-wheat flour.

The mixing technique creaming occurs when

a. the ingredients are moved vigorously in a back-and-forth, up-and-down, and

around-around motion until they are smooth.

b. c. d. ingredients are mixed so thoroughly that they become one.

fat and sugar are beaten together until they take on a light, airy texture.

one ingredient is gently incorporated into another by hand with a large spoon or

spatula.

Which of the following mixing methods produces cakes with a fine-grained, velvety

texture?

a. conventional sponge method

b. conventional or creaming method

c. pastry-blend method

d. muffin method

e. single-stage method

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?

a. biscuit method

b. muffin method

c. pastry-blend method

d. single-stage method

e. conventional sponge method

f. conventional creaming method

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-13

_____

28. Which of the following salt varieties is refined rock salt that is often fortified with

iodine and contains additives to prevent caking?

a. sea

b. rock

c. table

d kosher

_____

29. An herb is a

a. flavoring that is derived from the fruit, bark, seeds, or root of a plant.

b. plant leaf valued for its flavor or scent.

c. plant leaf with medicinal value only.

d. plant extract that is oil based.

_____

30. Seasonings and flavorings should be added

a. b. c. d. at the first of the cooking process to extract the most flavor.

at the end of the cooking process so the flavor does not become harsh.

at the first of the cooling process so the flavors do not become heat stressed.

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.

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-14

13. Garnishes should be edible.

_____

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-15

Matching

Definition choices:

a. b. c. d. e. to add a liquid to the surface of roasting meat to preserve the moistness of the meat

to dip briefly into boiling water

any compound that enhances the flavor already found naturally in a food

a substance that adds a new flavor to food

to partially boil but not thoroughly cook a food

_____

1. parboil

2. blanch

_____

3. baste

_____

_____

4. seasoning

_____

5. flavoring

Discussion/Essay

1. 2. 3. 4. 5. 6. 7. 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.

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.

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?

You recently made some deep-fat fried doughnuts with disastrous results. They were too

pale and greasy. What could have gone wrong?

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?

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.

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

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.5-16

8. 9. Discuss the different types of heat transfer used in cooking including conduction,

convection, radiation, and induction.

Discuss the importance of plate presentation and the value of garnishes on a plate. What

guidelines should be followed when garnishing foods?

© 2011 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for use as permitted in a

license distributed with a certain product or service or otherwise on a password-protected website for classroom use.