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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
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