Building Flavor And Balanced Baking Test Bank Docx Ch8

Chapter 8: Building Flavor and Balanced Baking

TEST QUESTIONS

Multiple Choice

1. A substance used to bring out flavor already present in a dish is a(n):
   1. herb
   2. spice
   3. seasoning
   4. flavoring

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. The roots, bark, seeds, flowers, buds, and fruits of certain tropical plants that are used to season and flavor foods are:
   1. herbs
   2. spices
   3. seasonings
   4. flavorings

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. The leafy parts of certain plants that grow in temperate climates and are used to season and flavor foods are:
   1. herbs
   2. spices
   3. seasonings
   4. flavorings

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Fresh herbs can only withstand _____ minutes of cooking.
   1. 10
   2. 20
   3. 30
   4. 40

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Which pepper is the most useful in the kitchen?
   1. ground black pepper
   2. ground white pepper
   3. red pepper
   4. pink pepper

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Which herb has a warm, sweet flavor that is welcome in many soups, sauces, entrees, and with vegetables such as tomatoes, peppers, and eggplant?
   1. paprika
   2. dill
   3. tarragon
   4. basil

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Which herb should be removed before serving due to toughness?
   1. chives
   2. cilantro
   3. bay leaves
   4. oregano

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Which of the following is an herb?
   1. mint
   2. cinnamon
   3. cloves
   4. coriander seed

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Which of the following is used in Italian, Mediterreanean, and Mexican dishes?
   1. tarragon
   2. saffron
   3. lemongrass
   4. oregano

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Spanish ____________ is used mostly as a garnish and is added to sauces, soups, stews, and vegetables.

a. peppercorns

b. paprika

c. caraway seeds

d. allspice

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Which two spices are used in baking?

a. juniper berries and mustard seed

b. turmeric and paprika

c. nutmeg and mace

d. dill seed and fenugreek seed

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. A spicy chili paste used in North African and Middle Eastern cooking is called:

a. Harissa

b. Garam masala

c. Curry

d. Fines herbes

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Which of the following is NOT an aromatic vegetable?

a. carrots

b. celery

c. onion

d. green beans

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. A seasoned liquid used before cooking to flavor and moisten foods is a:
   1. rub
   2. marinade
   3. mojo
   4. flavoring

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. Which of the following foods has the shortest marinating time?
   1. sirloin steak
   2. fresh ham roast
   3. fish fillet
   4. rib roast

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. Cooking a vegetable slowly in a small amount of fat over low or moderate heat without browning is known as:
   1. sautéing
   2. dry sautéing
   3. deglazing
   4. sweating

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. You can sweat vegetables and other foods with:
   1. fat
   2. stock
   3. wine
   4. any of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. Rubs are used to develop flavor in:
   1. vegetables
   2. fruits
   3. proteins
   4. grains

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. Marinades usually contain an acidic ingredient. Which of the following is NOT an acidic ingredient?
   1. oil
   2. vinegar
   3. tomato juice
   4. plain nonfat yogurt

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. Which of the following should NOT be toasted?

a. whole spices

b. grains

c. nuts

d. fresh herbs

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. Instead of using fat and flour to thicken, a healthier way to thicken jus would be to use:
   1. cornstarch
   2. purees of starchy foods such as beans
   3. purees of cooked vegetables
   4. all of the above

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.3

1. A quick two-second spray of vegetable oil cooking spray adds about how much fat?
   1. 1 gram (9 kcal)
   2. 2 grams (18 kcal)
   3. 3 grams (27 kcal)
   4. 4 grams (36 kcal)

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.3

1. Which cooking method cooks proteins quickly and preserves the crisp texture and bright color of vegetables?
   1. broiling
   2. steaming
   3. stir-frying
   4. braising

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.3

1. Smoke-roasting works best with:
   1. larger pieces of meat such as roasts
   2. smaller, tender items such as chicken breast
   3. meats with sauce
   4. smaller meats that need tenderizing

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.3

1. Which piece of fish would be most likely to fall apart on the grill?
   1. flounder fillet
   2. salmon
   3. tuna
   4. swordfish

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.3

1. Fish is often poached in a flavored liquid known as:
   1. bouquet garni
   2. mirepoix
   3. en papillote
   4. court bouillon

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.3

1. Braising involves which of the following:
   1. searing
   2. roasting
   3. simmering
   4. a and c

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.3

1. When you are preparing dishes that limit the amount of fat, it is smarter to add those fats at the ______________ of your preparation.

a. beginning

b. end

c. middle

d. it depends on the dish

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.4

1. Which of the following ingredients provide structure to baked products?
   1. flour
   2. fats
   3. eggs
   4. sugar
   5. a and c

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.5

1. You can successfully substitute oil for solid fats in which baked good?
   1. muffins
   2. cakes
   3. rolled cookies
   4. pressed cookies

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.5

1. Which of the following can often replace part of the fat in a baked good recipe?

a. diet margarine

b. fruit purees

c. eggs

d. cake flour

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.5

1. Instead of 1 whole egg, you can substitute how many egg whites?
   1. 1
   2. 2
   3. 3
   4. 4

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.5

True/False

1. Pink peppercorns are not related to black pepper, and they have a sweet and slightly bitter flavor.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Red pepper is related to black and white pepper.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Allspice smells of cloves, nutmeg, and cinnamon.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Chives come from a plant in the onion family and have a mild onion flavor.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. Once you have toasted spices and they are cool, finely grind and store in an airtight container.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.1

1. You can only sweat vegetables in a pan with fat, not with wine or stock.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. Rubs flavor the exterior and interior of the meat.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. Acids in a marinade helps soften tough cuts.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. A glaze is an example of a reduction.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.2

1. If you reduce the amount of fat in a baking recipe, you need to increase other ingredients that provide structure.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.5

1. Applesauce can replace at least half the fat in many cookies and muffin recipes.

a. True

b. False

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.5

Matching

1. Match each term with its definition.

Terms Definitions

_____ Dry sautéing a. Cooking with radiant heat from above

_____ Jus lié b. Searing or browning food in a small amount of oil or its own fat and then adding liquid and simmering until done

_____ Smoke roasting c. Water containing herbs, seasonings, and an acidic

product used to cook fish

_____ Broiling d. Cooking with a minimal amount of vegetable oil cooking spray or a small amount of liquid such as wine or defatted stock

_____ En papillote e. Thickened juices from a roast

_____ Court bouillon f. Cooking with dry heat in the presence of wood smoke

_____ Braising g. Allowing food that is sealed in a folded

packet to be steamed so that it cooks in

its own flavorful liquids

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.3

Essay

1. Explain the difference between a seasoning and a flavoring ingredient and give one example of each.

Difficulty: Easy

Bloom’s: Comprehension

Section Reference: 8.1

1. Give five examples of flavor builders you could use to prepare an Asian entrée.

Difficulty: Medium

Bloom’s: Application

Section Reference: 8.1

1. Describe how to dry sauté vegetables.

Difficulty: Medium

Bloom’s: Comprehension

Section Reference: 8.3

1. Discuss how to develop a flavor profile for a menu item.

Difficulty: Easy

Bloom’s: Knowledge

Section Reference: 8.4

1. As a chef, you have been asked to develop a new chicken entrée. You can go in any direction in terms of a flavor profile. Develop a flavor profile for this dish and describe how you did so. Be specific about your flavor ingredients.

Difficulty: Medium-Hard

Bloom’s: Synthesis

Section Reference: 8.4

1. In this muffin recipe, list one function for each ingredient, and give two changes you would make to the ingredients to decrease saturated fat and increase fiber.

Muffins

Ingredients

1¾ cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

¼ teaspoon salt

1 egg, beaten

¾ cup milk

¼ cup melted butter

Difficulty: Medium

Bloom’s: Application and Analysis

Section Reference: 8.5