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Assignment Questions - 14164_361
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Assignment Questions - 14164_363
4-54. When you use dehydrated soup and gravy  bases  to  prepare  stock  for soups,  what  ingredient  should  you adjust  or  eliminate? 1. Water 2. Meat 3. Salt 4. Herbs 4-55. What procedure should you use to prepare a warm roux? 1. Mix cornstarch with warm water 2. Mix flour with warm water 3. Mix  cornstarch  with  cold  water 4. Mix flour with melted fat 4-56. When you check a soup for taste and it is too salty, what should you do to  correct  this  problem? 1. Add more stock and simmer for a few  minutes 2. Add more water and simmer for a few  minutes 3. Add  sliced  raw  potatoes  and simmer for a few minutes 4. Add sugar and simmer for a few minutes 4-57. Which of the following sauces should you use to bind the ingredients  together  in  a  scalloped dish? 1. Butter 2. Medium  white 3. Thin  cream 4. Sweet  thickened 4-58. What  thickening  agent,  if  any, should you use to thicken natural pan  gravy? 1. Hot roux 2. Cold roux 3. Flour paste 4. None; natural pan gravy is not thickened 4-59. Which  of  the  following  procedures should you use to remove lumps that may appear in gravy? 1. Add water 2. Bring to a boil 3. Add salad oil 4. Whip  vigorously 4-60. Stuffing  poultry  with  dressing  in GMs is not recommended for which of the  following  reasons? 1. The  loss  of  the  nutritional value  if  prepared  this  way 2. Stuffing  requires  more  moisture and will cause the poultry product to be dry 3. The  possibility  of  food-borne illness  will  increase 4. Enough  stuffing  cannot  be prepared  for  everyone  using this  method 4-61. Overstirring  and  overcooking  cereal during  preparation  may  produce which of the following results? 1. The  cereal  becomes  sticky  and gummy 2. The  cereal  loses  moisture content 3. The  cereal  becomes  thick 4. The  cereal  becomes  lumpy 4-62. In which of the following ways does vermicelli  differ  from  spaghetti? 1. Vermicelli  is  thicker 2. Vermicelli  contains  eggs 3. Vermicelli  is  made  from  hard wheat  flour 4. Vermicelli  cooks  quicker 4-63. Which of the following types of rice is preferable as an accompaniment  to  oriental  dishes because it will clump together when cooked? 1. Parboiled 2. Medium-grained 3. Long-grained 4. Wild 34

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