Foods 1 - Obj 7.05

Beaten egg whites have a GREATER volume if:
1. Salt is added as soon as the eggs are foamy.
2. Sugar is added prior to beating.
3. The eggs are at least a week old.
4. The eggs are at room temperature.
The nutrients in egg yolks include:
1. Cholesterol, fat, and vitamin A.
2. Cholesterol, protein, and riboflavin.
3. Cholesterol, butter, and vitamin A.
4. Protein and niacin.
Which method of preparation simmers an egg in water?
1. Baked
2. Easy over
3. Poached
4. Scrambled
Cooling hard-cooked eggs in cold water:
1. Causes them to crack.
2. Darkens the yolks.
3. Makes them easier to peel.
4. Retains nutrients.
Why is cream of tartar added to meringues and soufflés?
1. Is an acid and stabilizes the foam
2. Is basic and increases the foam volume
3. Prevents over beating and toughness
4. Thickens the foam
How long can eggs be safely stored in the refrigerator?
1. 3 days
2. 1 week
3. 3 weeks
4. 4 weeks
Which cooking method will help tenderize a shoulder or rump roast?
1. Braise in a moderate oven
2. Broil under direct heat
3. Roast without moisture
4. Sauté slowly in butter
How should a rib eye steak be cooked?
1. Braised in a moderate oven
2. Broiled 3-4 inches from the heat source
3. Deep fried with a batter coating
4. Simmered slowly in a crock-pot
Which ground meat product is generally the LOWEST in fat?
1. Liver
2. Chuck
3. Pork
4. Round
Which is a safe method of storing meat?
1. In the refrigerator.
2. Room temperature on the counter.
3. Under warm water.
4. Under salt water.
The safest way to check to see if meat is done is to:
1. Check the color of the juices.
2. Measure the internal temperature.
3. Slice into the center of the meat to check color.
4. Time the length of cooking.
The number of servings in a pound of meat depends on the:
1. Amount of fat, gristle, and bone.
2. Color and texture.
3. Price of the meat.
4. U.S. inspection seal or grade used.
Why is pork usually a tender meat?
1. Animals don’t exercise
2. Comes from young animals
3. Has little fat
4. Is naturally tenderized by the fat
Which meat is safe to cook and eat?
1. Chicken breast with off-odor
2. Chuck roast with dull, grayish-brown color
3. Hamburger with bright red color
4. Sliced ham with a slippery feel
Which tenderizing method breaks down elastin in meat?
1. Cooking
2. Grinding
3. Marinating
4. Pan-broiling
Which cut of meat can be cooked MOST efficiently in the microwave?
1. Batter dipped chicken
2. Large pot roast
3. Sausage links
4. Stuffed pork chops
Which is a safe practice for handling and/or cooking turkey?
1. Stuff the turkey and put the meat thermometer in the thigh
2. Stuff the turkey the night before and store in the refrigerator
3. Wash the turkey and stuff loosely just before cooking
4. Thaw the turkey on the counter when the weather is cold
What is TRUE about poultry?
1. Dark meat is lower in calories than light meat.
2. Older birds have more fat than younger birds.
3. Poultry is an expensive source of protein.
4. Poultry is high in saturated fat and cholesterol.
Which purchase will provide the most servings of chicken?
1. 2½ lb whole chicken
2. Five boneless breast halves with a total weight of 2½ lb
3. Five leg quarters weighing 2 ½ lb
4. Ten chicken wings weighing ½ lb
Which serving of poultry is LOWEST in fat?
1. Boneless, skinless chicken breast
2. Broiled and basted chicken wings
3. Grilled drumsticks
4. Roasted legs and thighs
Which is an ADVANTAGE of roasting poultry in a cooking bag?
1. Forms a crispy, brown coating
2. Reduces nutrient loss
3. Results in a drier product
4. Shortens cooking time
Which type of chicken can be cooked in LESS than 10 minutes?
1. Barbecued wings
2. Grilled breast
3. Pan-fried thighs
4. Stir-fried boneless strips
Which is a crustacean?
1. Clam
2. Crab
3. Mollusk
4. Oyster
How long can fresh fish be kept safely in the refrigerator?
1. 6 hours
2. 1-2 days
3. 3-4 days
4. Cannot be safely refrigerated
A fish filet is:
1. A fish with bones.
2. Canned fish.
3. Fish steak stuffed with crabmeat.
4. One side of the fish without the backbone.
Which fish is fresh?
1. Bright bulging eyes
2. Dull, even skin
3. Gray gills
4. Strong fish odor
Which is a characteristic of finfish?
1. Have a hard upper shell
2. Have lungs instead of gills
3. Have no backbone
4. Live in fresh or saltwater
Which are crustaceans?
1. Carp and flounder
2. Oysters and clams
3. Shad and trout
4. Shrimp and crabs
How should fish and shellfish be cooked?
1. At high temperatures
2. At low temperatures
3. For a short period of time
4. In boiling water
Which is a finfish?
1. Clam
2. Flounder
3. Scallop
4. Shrimp
Shrimp sold without the intestinal tract are labeled as:
1. Deveined.
2. Drawn.
3. Dressed.
4. Shelled.
Which is TRUE about fresh clams and oysters?
1. The shell is open.
2. The shell remains closed after boiling.
3. They should be removed from the shell before serving.
4. They will keep for up to one-two days in the refrigerator.
Which is a characteristic of fresh finfish?
1. A finger pushed into the flesh leaves an indentation.
2. The body of the fish is soft and flexible.
3. The eyes have a white haze over them.
4. The gills are red in color.
How many cups of legumes are needed to equal a 3 oz serving of meat?
1. 1/2
2. 1
3. 1 1/2
4. 2
To get all the essential amino acids, combine legumes with:
1. Dairy products.
2. Fresh fruit.
3. Grains.
4. Green vegetables.
Which dish uses eggs as a thickener?
1. Pudding
2. Pound cake
3. Soufflé
4. Batter coated onion ring
Eggs are used as an emulsifying agent in which food?
1. Meat loaf
2. Mayonnaise
3. Pudding
4. Omelet
Eggs are used as a binding agent in which food?
1. Meat loaf
2. Mayonnaise
3. Pudding
4. Salad dressing
Cream of tartar is used as a stabilizer for:
1. Egg yolks.
2. Flour.
3. Baking powder.
4. Egg whites.
Egg yolks add which fat like substance to a recipe?
1. Cholesterol
2. Vitamins
3. Carbohydrates
4. Cellulose
The presence of which ingredient can keep egg whites from whipping into a cream?
1. Cream of tartar
2. Egg yolks
3. Sugar
4. Egg shells
Egg substitutes are made largely from egg whites and are a food product that is:
1. High in saturated fat.
2. High in calories.
3. Low in cholesterol.
4. Low in fiber.
To make a meringue, beat the egg whites until they are:
1. Clear, bubbly, and foamy.
2. Dull, dry, and fall apart.
3. White and foamy.
4. Shiny, white, and hold shape.
Which meat could help lower the amount of saturated fat in a diet?
1. Grilled hamburger steak
2. Fried shrimp
3. Grilled hot dog
4. Broiled fish fillet
After cutting raw beef:
1. Rinse the cutting board and knife.
2. Use the other side of the cutting board.
3. Cut carrots using the same cutting board and knife.
4. Wash and sanitize the cutting board and knife.
Which meat is safe to purchase and eat?
1. Hamburger with a grayish brown color
2. Fish with sunken eyes
3. Steak with a sour odor
4. Steak with a bright red color
Which cooking technique is appropriate to cook a tender cut of beef?
1. Braise in a small amount of liquid
2. Broil in oven
3. Stew in liquid to cover
4. Simmer in small amount of liquid
The flecks of fat in muscle tissue is called:
1. Connective tissue.
2. Marbling.
3. Muscle tissue.
4. Fat surrounding meat.
Tenderizing tough beef can be achieved by which cooking method?
1. Broiling
2. Deep frying
3. Baking
4. Simmering
Red meats are an excellent source of which nutrient?
1. Iron
2. Vitamin C
3. Carbohydrates
4. Beta carotene
Beef and veal are classified as:
1. Poultry.
2. Red meats.
3. Crustaceans.
4. Variety meats.
To prevent spoilage, which is the best method of storing a fresh whole chicken?
1. In the refrigerator in original wrapping for two weeks
2. In the refrigerator rewrapped for two to three days
3. In the refrigerator unwrapped in vegetable drawer
4. In refrigerator unwrapped for one week
A harmless chemical reaction in cooked poultry is indicated by the flesh turning:
1. Red.
2. White.
3. Pink.
4. Brown.
Where is the best place to thaw frozen chicken?
1. On the counter top
2. In a bowl
3. In warm water
4. In the refrigerator
Which are poultry?
1. Pork and beef
2. Chicken and fish
3. Chicken and turkey
4. Turkey and shrimp
Stewing is the best cooking method to ensure the tenderness of:
1. Beef liver.
2. Large older chicken.
3. Boneless skinless chicken breast.
4. Hamburger steak.
Which is the correct placement of a thermometer in a whole turkey?
1. In the thick part of the leg
2. In the tip of the wing
3. In the center of the back
4. In the thickest part of the thigh
Which indicates that a whole turkey is done?
1. Wing will not remove easily
2. Stuffing is falling out of body cavity
3. Skin is dark and crispy
4. Thermometer reaches appropriate internal temperature
Fish are usually tender because they:
1. Have fins.
2. Have gills instead of lungs.
3. Have little connective tissue.
4. Live in the water.
Which are crustaceans?
1. Shrimp and chicken.
2. Shrimp, lobster, and crab.
3. Fish and scallops.
4. Fish and shrimp.
Fresh shellfish should be used within:
1. 1 to 2 days.
2. 3 to 4 days.
3. 1 week.
4. 2 weeks.
Which characteristic indicates that fish is beginning to spoil?
1. Bright red gills
2. Firm flesh
3. Bright bulging eyes
4. Strong fish odor
Dried beans are high in:
1. Vitamin C.
2. Fat.
3. Fiber.
4. Vitamin A.
Dried beans can count as a serving from which food group?
1. Fat
2. Bread
3. Meat and legumes
4. Milk, yogurt and cheese
What is the next step after beans have been sorted, rinsed, and soaked?
1. Bring to a boil and simmer until tender
2. Drain and rinse before cooking
3. Salt and cook until tender
4. Transfer to crock pot and cook on high
Which high protein vegetable can be used as a meat substitute?
1. Cruciferous
2. Legumes
3. Stems
4. Tubers

Foods 1 - Obj 7.05

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