Class 11: Q4 2025 Fall Quarter Fundamental 3

1. Whole fish or portions of fish baked in the oven may also be referred to as___

Roasted  **

En Papillote: 烤纸包 baked in a wrapping of waxed paper, nonstick baking parchment, or foil

Meuniere 柠檬牛油

Carpaccio: 白汁红肉 [Food]a dish of raw beef or tuna sliced thinly, moistened with olive oil and lemon juice, and seasoned

2. To apply the standard breading procedure to fish fillets, you pass them through______

first flour, then egg wash, then bread crumbs, then season them with salt and pepper

first milk, then egg wash, then bread crumbs

first egg wash, then seasoned bread crumbs

first flour, then egg wash, then bread crumbs **

3. When broiling fish, it is a good idea to _______

bread the fish before broiling

coat them with a heavy, protective layer of paprika

use lean, rather than fat, fish

coat the fish lightly with fat before broiling to reduce drying **

4. Chicken is usually broiled______

after first being breaded

at a higher temperature than most steaks 

at a lower temperature than most steaks **

at the same temperature as most steaks

5. To check roast chicken for doneness, you would___

test the temperature of the inner part of the thigh with a meat thermometer **

Cut the chicken in half to check for doneness

Check the breast meat for doneness, if it is done then the whole chicken is done

If the skin is dark brown the chicken is done

6. Coq au vin is an example of a ___ chicken dish

simmered

braised **

sautéed

poached

7. Which of the following statements is NOT correct?

Roasting and baking are the same process.

Poultry items are almost always cooked well done

Simmering temperature is lower than poaching temperature  **

The presentation side of a piece of poultry is usually the skin side

Simmering temperature is lower than poaching temperature is an incorrect statement because the temperature range for simmering (typically 180°F to 205°F or 82°C to 96°C) is higher than the temperature range for poaching (typically 160° to 185°F or 71 to 85°C). Simmering involves more visible movement in the liquid, just below boiling, while poaching is a very gentle cooking method with barely any movement. 

8. Unlike salsas, Mexican moles always ___.

contain tomatoes

are served cold

are cooked **

contain chocolate

9. When preparing a sauce for grilled or broiled meats, you will __________.

avoid the use of salsas or relishes

All of these  

Deglaze the pan

Prepare it in advance **

10. When you read an explanation of how to sauté, which of the following expressions are you likely to see?

High Heat

Small pieces of food

Small amount of Fat

All of these **

11. Brown roux is used to thicken brown gravy

True **

False

12. Stir-frying is usually done over low heat so that the ingredients cook evenly.

True

False **

13. Dishes called kalbi 韩国烤肉 are marinated in a soy sauce mixture

True **

False

14. Irish lamb stew is an example of a simmered meat dish.

True **

False

15. Beef pot roast is cooked by the roasting method

True

False **

16. Good-quality fresh whole fish should have red or pink gills.

True **

False

17. Frozen fish should be thawed in the refrigerator or under warm running water

True

False **

18. For best quality, frozen, breaded seafood products for deep-frying should be thawed before cooking.

True

False **

19. Broiled fish must be sprinkled generously with paprika to give it an appetizing color.

True

False **

20. The main ingredient in sushi is raw fish

True

False **

 

21. Seviche is a dish of seasoned, raw fish that has been marinated in an acid mixture

True **

False

22. When fabricating country fried steak, it is always better to bread the meat days in advance, so the breading browns evenly on the day of service

True

False **

While breading the meat a short time in advance and allowing it to "set" in the refrigerator (for 30 minutes to a few hours) is a recommended practice to ensure the breading sticks, preparing it days in advance is not ideal and can negatively impact the final product.  

23. It is always better to cook fish portions well in advance and keep them in the warmer for easy service

True

False **

24.You should always cook green vegetables for the cafe line in large batches and hold them hot, covered on the line for service

True

False **

25. Rice pilaf is made by first sautéing the mirepoix, then the rice, then adding cold stock to the pan, then bringing it to a boil on top of the stove

True 

False **

26. The cafe line is supposed to be ready for servic  at 11:15 according to Chef Parker Daily

True

False **

 

Question 1
What is the primary focus of American regional cuisines?

  Exotic ingredients 

  Foods and cooking methods native to specific regions **

  Fusion of international flavors 

 
Question 2
What is the term ‘melting pot’ commonly used to describe in culinary arts?

  A cooking technique 

  The blending of cultural cuisines **

  A kitchen tool 

 
Question 3
Which international cuisine is known for using fish sauce as a staple ingredient?

  Italian 

  Southeast Asian **

  French 

 
Question 4
What is an important characteristic of authentic international cooking?

  Preserving traditional flavors and techniques **

  Using the latest cooking technologies 

  Substituting traditional ingredients 

 
Question 5
What is the main benefit of studying regional cuisines?

  Understanding the cultural context of food **

  Learning modern cooking trends 

  Avoiding complex techniques 

 
Question 6
Which cooking method is commonly used in French cuisine?

  Deep frying 

  Sautéing **

  Smoking 

 
Question 7
What type of cuisine is gumbo associated with?

  Italian 

  Creole/Cajun**

  Mexican 

 
Question 8
What ingredient is essential in making sushi?

  Flour 

  Vinegared rice **

  Butter 

Question 9
Which region is known for BBQ styles like Kansas City and Carolina?

  Northeast 

  Southern United States **

  Pacific Northwest 

 
Question 10
Why is it important to focus on the texture and consistency of food in international cooking?

  To maintain authenticity and cultural expectations **

  To reduce cooking time 

  To simplify presentation