Final exam IFWA

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Food for Fifty textbook questions

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Final exam IFWA


Froggy Jumps Final exam IFWAVersión en línea Food for Fifty textbook questions por Regina 1 Bechamel sauce base a Stock b Butter c Milk 2 Which is a recipe that produces consistent results in one kitchen a Tested b Standardized c Textbook 3 The ____ is the amount served to each customer and the ____ is the total number of servings a recipe will make a measure; weight b yield; portion size c portion size; yield 4 _____ tsp = 5 Tbsp a 12 b 15 c 16 5 To evenly portion a recipe into more than one pan is called ? a dividing b scaling c portioning 6 Not considered poultry a Pigeon b Guinea fowl c Ratites 7 A table d'hote menu is a Everything included in one price b Priced by item c Planned, written and priced daily 8 A person who eats plant products only a Herbivore b Vegan c Vegetarian 9 Using six 3# packages of chicken wings when the recipe calls for 12# of chicken wings is a Too much b Not enough c The proper amount to use 10 Using the factor method, convert a recipe from 50 servings to 125 servings is a 1.5 b 2.5 c 2 11 A recipe calls for 8 fl. oz. of cream. How much will you need if the recipe is multiplied by 9? a 64 oz b 68 oz c 72 oz 12 How many 8oz steaks can you cut from a 10# rib roast a 16 b 14 c 20 13 How many 8 fl. oz. portions will you get from 4.5 gallons of soup? a 64 b 74 c 72 14 Stock is stored in quart containers. You make 5 gallons, how many quart containers do you need? a 20 b 18 c 22 15 What is tri-mix and the proportions? a 50% onion, 25% carrots, 25% celery b 50% salt, 25% pepper, 25% garlic powder c 50% pepper, 25% salt, onion powder 16 What does MOP stand for a Manual of Procedures b Method of Preparation c Maintenance Operation Protocol 17 Quick breads are leavened by a Compressed yeast, steam b Baking powder, steam c Baking soda, active dry yeast 18 The order of breading poultry is a Dredge in flour, egg wash, roll in crumbs, drain b Dredge in flour, egg wash, drain, roll in crumbs c Dredge in flour, drain, egg wash, roll in crumbs 19 When cooking dry beans, when should seasoning (salt, tomatoes) be added? a At the start of the cooking process b After 10 minutes of cooking c Towards the end of cooking time 20 What can be added to the water when boiling vegetables to retain color but ruin nutritional value? a Baking soda b Salt c Dash of vinegar 21 A strong, concentrated stock or broth usually clarified. a Bouillon b Puree c Consomme 22 Cream soups may be served in heated bowls at 200*F. a True b False c 23 Amaranth is a grain which is gluten free and has a peppery flavor a True b False c 24 Flour is considered "whole grain" when the hull is ground and mixed in with the ground endosperm a True b False c 25 Vinegar is 10 - 12% acidity a True b False c

Final exam IFWA

Froggy Jumps

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OPEN UP 6 UNIT 1 VOCABULARY

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Froggy Jumps

Final exam IFWAVersión en línea

por Regina

Bechamel sauce base

Which is a recipe that produces consistent results in one kitchen

The ____ is the amount served to each customer and the ____ is the total number of servings a recipe will make

_____ tsp = 5 Tbsp

To evenly portion a recipe into more than one pan is called ?

Not considered poultry

A table d'hote menu is

A person who eats plant products only

Using six 3# packages of chicken wings when the recipe calls for 12# of chicken wings is

Using the factor method, convert a recipe from 50 servings to 125 servings is

A recipe calls for 8 fl. oz. of cream. How much will you need if the recipe is multiplied by 9?

How many 8oz steaks can you cut from a 10# rib roast

How many 8 fl. oz. portions will you get from 4.5 gallons of soup?

Stock is stored in quart containers. You make 5 gallons, how many quart containers do you need?

What is tri-mix and the proportions?

What does MOP stand for

Quick breads are leavened by

The order of breading poultry is

When cooking dry beans, when should seasoning (salt, tomatoes) be added?

What can be added to the water when boiling vegetables to retain color but ruin nutritional value?

A strong, concentrated stock or broth usually clarified.

Cream soups may be served in heated bowls at 200*F.

Amaranth is a grain which is gluten free and has a peppery flavor

Flour is considered "whole grain" when the hull is ground and mixed in with the ground endosperm

Vinegar is 10 - 12% acidity

The is the amount served to each customer and the is the total number of servings a recipe will make