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Food Prep 101: A final exam for my readers
April 30, 2013 - Anita Hanaburgh
For sixteen weeks, I have been covering the basics of how to get around the kitchen, as I see it. I hope you have been enlightened or at least entertained. In a few weeks, I will start a series of columns called “Service 101,” but before that we will take a rest with some restaurant stories. Today, however, we will check out what you have learned — the proof in the pudding, or is it proof in the bread or cream in the pudding? Anyway, you are going to be quizzed. Good luck!
1. The first lesson in getting started in the kitchen is: A) select and read the recipe, B) check your ingredients, C) preheat the oven, or D) break the eggs.
2. Mise en place refers to A) a method of whipping egg whites, B) the filing system for spices, C) a cut of vegetables, D) the organization of the items needed to make a dish.
3, Anita thinks most of the recent popular cooking shows: A) are boring, B) are just a fad, C) emphasize the glitz without the groundwork, D) appeal to everyone.
4. When buying equipment for the kitchen, buy the least, buy the best and buy: A) three of every item, B) an additional item only when needed, C) the most current gadgets, D) only from Williams-Sonoma.
5. Food may safely be defrosted: A) in the refrigerator, B) on the kitchen counter, C) under warm running water, D) in a hot water bath.
6. Vegetables should be cooked:?A) with a lot of acid, B) cut up in irregular shapes, C) with a lot of water, D) for as little time as possible.
7. The green color of vegetables is due to a chemical called: A) flavonoid B) anthoxanthin, C) chlorophpyll, D) carotenoid.
8. To be classified as a fruit, the food must: A) has grown on a vine, B) Have a heavy skin with juice sacs, C) contain seeds, D) contain a lot of starch.
9. A medley of fresh fruits or vegetables combined creatively in their own juice or with a dressing is called an: A) salad, B) fruit, C) gelatin, D) layered tureen.
10. The name for the iron rich protein that gives raw meat its red color and is commonly called blood is: A) collagen, B) prime, C) magnesium, D) myoglobin.
11. The tenderness and juiciness of meat is affected by: A) the amount of connective tissue, B) the cut of the meat, C) the method and length of the cooking time, D) all of these.
12. We determine the final doneness of poultry by a firm touch, loose joints and: A) the cloudy color of juice when forked. B) a temperature of 165 F in the thickest part of the meat, C) a temperature of 365 F on the skin, D) A golden skin color.
13. A female chicken under the age of 1 year is called a: A) pullet, B) cygnet, C) a cock, D) a cockerel.
14. When dining on fish, for each person, we should purchase: A) a pound, B) ¼ pound, C) ½ pound, D) ¾ pound.
15. The most common mistake when cooking fish is: A) marinating, B) poaching in a court bouillon, C) filleting, D) overcooking.
16. An example of a quick bread is: A) cupcakes, B) muffins, C) sandwich bread, D) croissants.
17. The following is not a leavening agent: A) air, B) sugar, C) yeast, D) baking powder.
18. The protein found in wheat flour that forms a structure with starch cells when mixed is called: A) gluten, B) baking soda, C) endosperm, D) shortening.
19. Allowing yeast bread that is already shaped to rise until doubled is called: A) fermenting, B) punching, C) kneading, D) Proofing.
20. Yeast, a live microscopic fungus:? A) grows best in cold temperatures, B) need fat to feed upon, C) thrives at temperatures between 150 and 165 F, D) needs time to grow.
21. Pie crust should always: A) be handled in a warm environment, B) baked in a metal pan, C) handled gently, C) made with oil.
22. To successfully beat egg whites: A) use a cold metal bowl, B) bring eggs to room temperature, C) leave a bit of the yolk in the whites, D) mix for a long time.
23. Eggs used to bind ingredients together are called: A) emulsifiers, B) chalazae, C) jumbo, D) grade A.
24. Milk that is treated mechanically to break the fat into smaller bits and permanently to keep the cream and whey together is called: A) fortified, B) condensed, C) homogenized, D) UHT.
25. Protein should never be:?A) boiled, B) dried, C) baked, D) whipped.
26. Cheese is made from milk protein that has been, A) frozen, B) coagulated, C) pasteurized, D) caramelized.
27. A clear thin liquid flavored by extracting soluble substances from meat or poultry bones and simmered is called: A) a brown sauce, B) a brown stock, C) a white stock, D) white sauce.
28. A classic mirepoix is made from rough cut vegetables of onions, celery and: A) potatoes, B) asparagus, C) tomatoes, D) carrots. 29. The classic basic sauces are called A) mother or leading sauces, B) hollandaise or egg, C)?Volute or cream, D) novo.
30. To prevent flour from lumping: A) stir as little as possible, B) mix with a cold liquid, C) add all at once, D) mix with a warm liquid.
Answers: 1) a, 2) d, 3) c, 4) b, 5) a, 6) d, 7) c, 8) c, 9) a, 10) d, 11) d, 12) b, 13) a, 14) c, 15) d, 16) b, 17) b, 18) a, 19) d, 20) d, 21) c, 22) b, 23) a, 24) c, 25) a, 26) b, 27) c, 28) d, 29) a, 30) d.
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