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FSMGMT 102 - FOOD PRODUCTION IIQUIZ 2Adding lemon juice to the water when cooking cauliflower will help keep the cauliflower white.turn the cauliflower to a yellowish color.help tenderize the cauliflower.destroy vitamin C.Which of the following should be simmered without a cover?carrotsasparagusbeetspotatoesWhich of the following should be simmered with a cover?peasBrussels sproutsbroccolisweet potatoesWhich of the following can cause vitamins in vegetables to be lost or destroyed?high temperatureairbaking sodaall of the aboveProper storage temperature for frozen vegetables is-18?F (-28?C)0?F (-18?C)32?F (0?C)none of the aboveWhich of the following is not a member of the cabbage family?LeeksbroccolicauliflowerBrussels sproutsIf you cooked ______________ cabbage in water containing ___________, the cabbage would turn blue.red, vinegargreen, vinegarred, baking sodagreen, baking soda8.Stir-frying is most similar to _____.broilingbraisingsautéingpan-fryingWhen vegetables are braised, _____.a. fat is added to the braising pan b. three times as much liquid as vegetables is used c. the pot or sauce pan is left uncovered during the braising process d. the cooking liquid is discarded after the vegetables have finished braising10.__________ are the most popular deep-fried vegetables. a. Carrots b. Potatoes c. Onion rings d. both b and c11. A fritter is produced by which of the following cooking methods? a. boiling b. broiling c. braising d. deep-frying/True/False12. Vegetables placed in steamer pans to be cooked I compartment steamers should be mounded in the middle.(True =a / False = b)13. If a vegetable cooked by simmering is prepared ahead of time, it should be removed from the heat and kept in its cooking water until needed for service./f(True =a / False = b)14. Fresh, unprocessed potatoes should be storedin the refrigerator.in a cool, moist place.in a warm, dry, dark place.in a cool, dry, dark place.15. French fries made from fresh, raw potatoes are seasoned bysprinkling the potatoes with salt before frying.soaking the cut potatoes in salt water before frying.sprinkling the potatoes with salt after frying.both b and c.16. The temperature of the fat for blanching french fries (the first cooking stage) should bea. 300?F (150?C).b. 325?F (160?C).c. 350?F (175?C).d. 375?F (190?C).17. Russet or Idaho potatoes are __________. a. ideal for boiling b. best for deep-frying c. high in moisture and sugar d. best for salads, soups, and hash browns18. Why would a baked potato have an excessively strong sweet taste? a. It had been allowed to sprout. b. It was not baked long enough. c. It had been refrigerated before it was baked. d. either a or c19. Mashed potatoes, duchesse potatoes, and potato croquettes all start out as __________.a. potato puréeparisienne potatoesnew or waxy potatoesall of the above20. Which of the following are usually soaked in water before being cooked?a. split peaslentilspinto beansboth a and b21. Which of the following takes the longest time to cook?brown ricebasmati riceparboiled riceregular milled white rice22. Which of the following is not a corn product? a. polenta b. hominy c. pozole d. faro23. Which of the following combinations is correct? a. arborio rice — India b. glutinous rice — Italy c. jasmine rice — Southeast Asia d. basmati rice — China and Japan24. Which of the following cooking methods is most similar to the pilaf method?a. braisingb. steamingc. parboilingd. deep-frying25. Dumplings are __________.a. usually served as main dishesb. usually cooked by deep-frying or bakingc. made from soft doughs or battersd. all of the above ................
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