Food & Baking Theory

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The only foods that are cooked in rapidly boiling water are:

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Which of the following statements best describes braising?

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Which of the following items are ideal for poaching?

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Barding is:

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Which of the following are all dry-heat cooking methods?

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Which of the following are moist-heat cooking methods?

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To protect delicate foods, like baked custards, in the oven a chef can:

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Which of the following moist-heat cooking methods best describes a liquid held as close to 100°C, but with NO surface movement:

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The term sauté means:

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Broiled foods are cooked:

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The flash point of fat is when it:

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Root vegetables should be started in COLD water to:

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Carry over cooking is:

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Infrared heat is:

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The degree of doneness in grilled meats is best tested by:

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When food is cooked in a microwave, the cooking process is generated by:

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Which of the following does not have it's principal heat source from below:

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The four fresh herbs used to prepare the mixture "fines herbes" include:

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This spice is often used in place of saffron because it produces a yellow colour in the finished item:

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Which of the following spices is used as a flavouring component in an onion clouté

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When garlic is roasted, it:

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The bulk of the world's mustard seeds are grown in:

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Which of the following is considered a multi-purpose herb:

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Which of the following sauces has capers and cornichons as principal flavouring agents:

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Which of the following have a liquorice flavour

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What is the correct order of the following stages of sugar boiling?

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The production or incorporation of gases in a baked product to increase volume and produce shape and texture is called:

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Salt is used in bread making for flavour. It also affects fermentation by:

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Double acting baking powder requires & __ to react:

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What form of leavening uses specific mixing methods (creaming or foaming) to incorporate air enabling a product to rise:

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This form of leavening comes from the many different layers of fat in the dough (Danish dough or puff pastry)

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The most common use for ammonium carbonate (baking ammonia) is:

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Yeast is sensitive to temperature. At what temperature does yeast grow best?

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Working dough to develop gluten is the mixing method:

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Incorporating solid fat into dry ingredients until lumps of desired size remain is the mixing method:

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The colourless and tasteless sugar glucose is derived from:

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Sugar cane is refined to produce sucrose. What are the stages of sugar production from raw to refined?

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The shelf life of all purpose white flour sorted in a pest proof plastic container in a cool, dry place is:

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Butter is made by changing milk fats into solid particles by churning. It is comprised of:

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Where does lard come from?

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A concentrated liquid made from aromatics is knows as:

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When you sweat vegetables they should become:

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A uniform mixture of two un-mixable liquids is known as:

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The ratio for white mirepoix

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What are the three components required to produce a sandwich?

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Roquefort, Gorgonzola, and Cambazola are all from which classification of cheese?

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Cheese can be produced from the following types of milk:

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In vegetables the white pigment that stays white when exposed to acid but turn yellow in alkaline or when they are overcooked are called:

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In vegetables the red pigments that turn bright red in acid are called:

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In vegetables the yellow and orange pigments, carotenoids:

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Diakons and potatoes are two examples of what type of vegetable?

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Broccoli and cauliflower are common examples of:

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Apples and pears are examples of what type of fruit?

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Which of the following are leading or mother sauces?

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Demi-glace is produced by reducing a mixture of:

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To cook a liquid until the quantity decreases through evaporation, done to concentrate flavour and thicken is known as:

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Which of the following derivative sauces are produced from the mother sauce, Hollandaise:

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Garnishes should:

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Which is not a trait of waxy or new potatoes

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The term 'mise en place' means:

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Which of the following is not a seasoning agent:

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Starchy potatoes are best used as:

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What is matignon?

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Spices come from:

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A slurry is a mixture of:

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The ratio of a liaison, the thickening agent that requires tempering is:

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Parboiled or converted rice has:

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Select all options for grains that may be cooked in the same manner as rice are: (check all that apply)

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What are the basic ingredients required to produce fresh pasta?

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How many teaspoons are in a tablespoon?

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How many tablespoons are in a pound (1 lb) of butter?

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One pound is equal to:

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The standard portion size for breakfast meats is:

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The most common meats served with breakfast are:

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Which methods of cooking eggs requires fresh grade A quality:

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How many bites in a standard canapé?

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What is the standard ratio for stock:

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Which flour is used to produce dried pastas?

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What is the temperature danger zone for food?

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Beef consommé is classified as this type of soup:

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The ratio for a basic vinaigrette is:

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What is the temperature for cooked sugar at the caramel stage?

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Which plant cannot be used in the production of flour?

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In order to be classified as whipping cream the butter fat content must be:

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Evaporated milk may be kept in dry stores because it has (check all that apply)

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Fortified non-fat milk is:

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Buttermilk is:

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Whey solids can be used to: (check all that apply)

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A convenience product that can replace stock in the production of soup is known as:

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Which sugar product is made from sugar cane, plants, grains or bees?

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Select all fats from the list below:

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Which of the following are categories of custards?

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What is the protein content of bread flour?

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Which of the following are monounsaturated oils?

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The two types of baking powder are:

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In respect to gelatin, the word 'bloom' means:

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The two forms of chemical leavening are:

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A standard large egg weighs:

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An American sauce traditionally made with tomatoes, onions, mustard, garlic, brown sugar and vinegar:

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This product comes from the starchy seed of a semiaquatic grass:

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Brown rice has:

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Which of the following fruits are all types of stone fruit?

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Which of the following fruits oxidize once peeled?

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What is the shelf life of soft fruit?

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Monterey Jack, Cheddar and Havarti are classified as:

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The recommended cooking time for beef stock is:

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Which of the following cannot be used as a thickening agent?

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Uniform cuts are used to: (check all that apply)

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A semi-liquid coating is known as a:

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Water, mirepoix, flavouring and acid form a poaching liquid known as:

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A clear, unthickened liquid flavoured by soluble substances extracted from bones and mirepoix is a:

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Heavy cream, crayfish butter and paprika added to Béchamel finished with diced crayfish produces the following derivative sauce:

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Which of the following are derivatives of the leading sauce, Béchamel:

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A confection that does not contain any chocolate liquor:

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The average shelf life for chocolate that is properly stored at a cool, consistent temperature away from strong odours and moisture is:

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Bloom on chocolate:

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The non-alcoholic paste called chocolate liquor contains approximately:

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Flavouring oils mixed into water with the aid of an emulsifier are known as:

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The oil in lemon containing the most flavour can be found in:

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The purpose of blanching and par cooking is:

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This non-derivative sauce can be made from puréed vegetables or fruit and served hot or cold:

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The dry powder that remains after cocoa butter has been removed from the chocolate liquor is:

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A marinade must include:

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In which order would these ingredients be set up at paner station

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This type of salt is mined from underground deposits and comes in edible and non-edible forms:

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Salt is the most basic seasoning. It is used:

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To cook pasta or vegetables until it gives slight resistance when one bites into it:

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To pound or coarsely chop food:

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Which of the following is not a wild mushroom?

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Mushrooms are found in what category of vegetables:

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What are the three groups of shapes of pasta?

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Bok choy, broccoli and brussel sprouts are examples of:

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When making consommé, the combination of cold ground meat, egg whites and ground flavourings is known as:

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The only type of salt used to season consommé because it stays clear when dissolved:

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The triple sink method for washing dishes should be set up in the following order:

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Water icing is a mixture of:

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What does the term docking mean in relation to pastry?

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What are the best type of bones to use in the production of quality fish stock?

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Stock should be prepared in a:

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What effect does fat have on fermentation?

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Practice Test for Food and Bake Theory

Food & Baking Theory

Food & Baking Theory

The only foods that are cooked in rapidly boiling water are:

Which of the following statements best describes braising?

Which of the following items are ideal for poaching?

Barding is:

Which of the following are all dry-heat cooking methods?

Which of the following are moist-heat cooking methods?

To protect delicate foods, like baked custards, in the oven a chef can:

Which of the following moist-heat cooking methods best describes a liquid held as close to 100°C, but with NO surface movement:

The term sauté means:

Broiled foods are cooked:

The flash point of fat is when it:

Root vegetables should be started in COLD water to:

Carry over cooking is:

Infrared heat is:

The degree of doneness in grilled meats is best tested by:

When food is cooked in a microwave, the cooking process is generated by:

Which of the following does not have it's principal heat source from below:

The four fresh herbs used to prepare the mixture "fines herbes" include:

This spice is often used in place of saffron because it produces a yellow colour in the finished item:

Double acting baking powder requires & __ to react: