Review Time for Foods 2

1. Review Time for Foods 2 • Please get out your A, B, C, D cards • And pick 2 numbers 2-12 • Or use dry erase boards • Earn tickets for rewards

2. 42 Why should knives have a full tang? • A Give more power and strength to knives • B Make the knives sharper • C Make the knife easier to clean • D Require more pressure to cut vegetables A

3. 110Which vegetable is usually cut into julienne shapes? • A Bell pepper • B Carrot • C Mushroom • D Onions B

4. 45 Which two metals are commonly used to make knife blades? • A Aluminum and steel • B Copper and iron • C Stainless steel and copper • D Stainless steel and high-carbon steel D

5. 121 A tournee knife is used to: • A Carve a watermelon basket. • B Create spiral designs on a cake. • C Cut potatoes that are oblong and seven sided. • D Scoop out balls of cantaloupe and watermelon. C

6. 46 Which knife is MOST appropriate to chopping vegetables? • A Chef’s • B Paring • C Slicing • D Utility A

7. 109Which vegetable is usually minced in recipes? • A Bell pepper • B Carrot • C Garlic • D Mushroom C

8. 111 Which tool should be used to sharpen a knife? • A Another knife of equal size • B Knife steel • C Sharpening stone or whetstone • D Vegetable peeler C

9. 112Which tool should be used to true a knife? • A Another knife of equal size • B Cutting board • C Knife steel • D Sharpening stone or whetstone C

10. 113 Which is NOT an appropriate place to store knives? • A In a drawer with other knives • B In a slotted knife holder • C In a vinyl knife case • D With magnetized bars on the wall A

11. 114Which vegetable is sliced? • A Carrots cut into ¼" squares • B Garlic cut into very small pieces • C Onions chopped into irregular pieces • D Potatoes cut diagonally ¼" thick D

12. 115Which vegetable is diced? • A Carrots cut into ¼" squares • B Garlic cut into very small pieces • C Onions chopped into irregular pieces • D Potatoes cut into ¼" thick matchsticks A

13. 106What are the advantages of using a sharp knife? • A Make clear smooth cuts and is safer • B More likely to be injured • C Require more pressure to slice bread • D Require more pressure to slice vegetables A

14. 107What is a DISADVANTAGE of using a dull knife? • A Makes clean cuts • B More likely to be cut with a dull knife • C Requires less pressure to slice bread • D Requires less pressure to slice tomatoes B

15. 47 Which knife is MOST appropriate to carve a roast at a buffet? • A Chef’s • B Paring • C Slicing • D Utility C

16. 50 To prevent damage to blades and to people, the best place to store knives is/on a: • A Cabinet. • B Ceramic container. • C Drawer. • D Slotted holder. D

17. 49 Which is an IMPROPER safety procedure for knives? • A Cut with the blade facing away from the body • B Do not try to catch a falling knife • C Soak knives in a sink filled with soapy water • D Use a sharp knife C

18. 105 A serrated knife should be used to cut: • A Apples, oranges, and cake. • B Bread, tomato, and soft food. • C Carrots, tomato, and cucumbers. • D Roast beef, chicken, and pork roast. B

19. 48 What is the proper way to carry a knife in the kitchen? • A Gripping the blade • B Holding the blade pointed down • C Holding the blade pointing straight in front • D Holding the blade pointing toward you B

20. 108Which knife is MOST appropriate to cut meat? • A Chef’s • B Paring • C Slicing • D Utility C

21. 22 Which garnishing tool should used to pare strips from citrus fruits and thin grooves from carrots and cucumbers? • A Channel knife • B Fluting knife • C Paring knife • D Vegetable peeler A

22. 23 Which garnishing tool should be used to scoop out balls of cheese, potatoes, butter, cantaloupe, and watermelon? • A Butter cutter • B Channel knife • C Fluting knife • D Melon baller D

23. 24 Which is NOT a purpose for garnishing food? • A Add color and balance to roast beef and potatoes • B Add nutritional value to the meal • C Add visual appeal to a grilled chicken breast • D Take attention away from a piece of chocolate cake D

24. 39 A vegetable peeler can be used to make: • A Carrot curls and chocolate curls. • B Scooped out balls of cheese, potatoes, and butter. • C Thick slices of carrots. • D V-cuts in melons and bell peppers. A

25. 51 Which garnishing tool should be used to make Vcuts • in melons and bell peppers? • A Channel knife • B Fluting knife • C Vegetable peeler • D Zester B

26. 52 Which garnishing tool should be used to make curls and grooves and marble-size balls? • A Butter cutter • B Channel knife • C Fluting knife • D Melon baller A

27. 53 A Parisienne scoop or melon baller should be used to • A Create attractive designs in soft foods. • B Make chocolate curls. • C Scoop out potatoes, butter and melons. • D Shave pieces from colorful vegetables. c

28. 54 Which is the most appropriate garnish for strawberry cheesecake? • A Chocolate curls • B Fanned strawberry • C Orange slices • D Twist of lemon B

29. 55 Which is NOT appropriate for serving a dip for raw vegetables? • A Fluted canteloupe • B Fluted red bell pepper • C Hollowed out cabbage • D Large hollowed out tomato A

30. 56 A fluting knife can be used to make: • A Carrot curls and chocolate curls. • B Shaved pieces from colorful vegetables like • carrots. • C Thin grooves in carrots and cucumbers. • D V-cuts in melons and bell peppers. D

31. 57 A zester can be used to make: • A Carrot curls and chocolate curls. • B Shaved pieces from colorful vegetables like • carrots. • C Thin grooves in carrots and cucumbers. • D V-cuts in melons and bell peppers. B

32. 58 Which is NOT a commonly used garnish for poultry? • A Fruit • B Herbs and nuts • C Melon • D Sifted powdered sugar D

33. 59 Toasted and seasoned croutons would be an appropriate garnish for : • A Meat • B Salads • C Sandwiches • D Seafood B

34. 116Which is used in plate painting? • A Chocolate and raspberry sauces • B Colored cake icing • C Lemon zest • D Parsley A

35. 117Which garnishing knife is used to carve melons? • A Channel knife • B Fluting knife • C Paring knife • D Tournee knife C

36. 118Which tool is MOST appropriate for plate painting? • A Decorating spatula • B Melon baller • C Squeeze bottle • D Zester C

37. 119A butter curler is used to: • A Carve a watermelon basket. • B Create spiral designs on a cake. • C Make chocolate curls and balls of butter. • D Scoop out balls of cantaloupe and watermelon. C

38. 120A decorating or icing spatula is used to: • A Carve a watermelon basket. • B Make chocolate curls and balls of butter. • C Scoop out balls of cantaloupe and watermelon. • D Smooth icing on a cake. D

39. 122 Which is the BEST way to garnish a sandwich? • A No garnish • B On a separate plate • C On the side • D On the top C

40. 60 Which is NOT a proper technique when plating fruits and desserts? • A Allow drippings to touch the rim of the plate • B Avoid leaving thumbprints on the rim • C Make colorful and well balanced • D Use a variety of fruits A

41. 1 What happened to a yeast bread product that has too much volume? • A Baked too long • B Too little salt • C Too little yeast • D Under proofed B

42. What is the MAIN difference between liquids used in traditional yeast breads and liquids used in bread machine yeast breads? • A Traditional uses warm liquids and bread machine uses liquids at room temperature. • B Traditional uses cool liquids and bread machine uses liquids at room temperature. • C Traditional uses hot liquids and bread machine uses liquids at warm temperature. • D Traditional uses refrigerated liquids and bread machine uses liquids at room temperature. A

43. Which is the LAST step to be completed when proofing dough in the microwave? • A Microwave on low power for 1 minute, let stand in oven for 15 minutes. • B Microwave on low power for 10 minutes, let stand in oven for 15 minutes. • C Microwave on high power for 1 minute, proofing is complete. • D Microwave on high power for 10 minute, proofing is complete. A

44. What is the FIRST step to defrost frozen yeast dough in the microwave? • A Microwave frozen dough on defrost for 10 minutes. • B Microwave frozen dough on low power for 5 minutes. • C Microwave 1 cup of water for 3 – 5 minutes, until boiling. • D Place frozen dough directly in cold microwave. C

45. The FIRST step to defrost frozen yeast dough in the microwave is to: • A Allow dough to sit in microwave for 50 minutes. • B Microwave frozen dough on low power for 5 minutes. • C Microwave 1 cup of water for 3 – 5 minutes, until boiling. • D Place frozen dough directly in cold microwave. C

46. If a yeast bread recipe calls for 2 teaspoons of baking soda, what ingredients could be used as a substitution? • A ½ teaspoon baking powder + 1 teaspoon dry • milk • B ½ teaspoon baking soda + 1 teaspoon cream of • tartar • C ½ teaspoon dry yeast + 1 teaspoon salt • D ½ teaspoon flour + 1 teaspoon sugar B

47. The bakery attendant is preparing a yeast bread recipe that calls for the use of baking soda as a leavening agent. What type of leavening agent is produced by the baking soda? • A Gas • B Heat • C Liquid • D Moisture A

48. The bakery chef is testing the use of a variety of fruits in a new yeast bread recipe. The fruit causes extra moisture in the dough. What will the end product be? • A Burned fruit • B Cracked on top • C Doughy interior • D Tough and chewy c

49. If the bakery assistant is preparing bread using the traditional method, what temperature should be used to dissolve the yeast properly? • A 150°F to 160°F • B 105°F to 115°F • C 60°F to 70°F • D 45°F to 55°F B

50. When yeast is dissolved in the traditional mixing method, what is the correct temperature for the liquid? • A 35°F to 50°F • B 75°F to 85°F • C 105°F to 115°F • D 120°F to 140°F C