FIRST ROUND
What is the key to making a clear stock?
a. Boiling rapidly b. Simmering gently
c. Adding oil d. Using powdered ingredients
b. Simmering gently
What is a velouté sauce made from?
a. Milk and roux b. Stock and roux
c. Tomato and cream d. Vinegar and oil
b. Stock and roux
What does the term "dressed chicken" mean?
a. Chicken with feathers
b. Chicken with skin removed
c. Chicken that is cleaned and prepared for cooking
d. Chicken that is seasoned
c. Chicken that is cleaned and prepared for cooking
What is the typical color of fresh chicken meat?
Pale pink b. Dark red c. Bright yellow d. Light gray
a. Pale pink
Why is it important to not boil a stock?
a. To keep the pot clean b. To avoid cloudiness
c. To reduce evaporation d. To preserve color
b. To avoid cloudiness
Which of the following is a classification of soup?
a. White sauce b. Cream-based
c. Emulsified d. Marinade
b. Cream-based
Which of these is considered poultry?
a. Venison b. Duck c. Quail d. Both b and c
d. Both b and c
Which factor is important when selecting fresh poultry?
Tenderness b. Price c. Appearance d. Both a and c
d. Both a and c
What type of soup is made by puréeing vegetables or other ingredients?
a. Broth b. Clear soup c. Cream soup d. Consommé
c. Cream soup
The purpose of a stock in cooking is to ___________.
a. Add texture to dishes b. Provide a flavorful base
c. Make dishes spicy d. Thicken sauces directly
b. Provide a flavorful base
What is the primary characteristic of game birds compared to poultry?
a. Milder flavor b. Richer, more intense flavor
c. Softer texture d. Smaller size
b. Richer, more intense flavor
What does "thawing" refer to?
a. Cooking frozen poultry directly
b. Gradually bringing frozen poultry to room temperature
c. Marinating poultry
d. Boiling poultry
b. Gradually bringing frozen poultry to room temperature
Stocks are the foundation for which of the following?
a. Soups and sauces b. Grilled meats
c. Pastries d. Fried foods
a. Soups and sauces
Which of the following is NOT a basic type of sauce?
a. Béchamel b. Velouté c. Tomato d. Gravy
d. Gravy
Why might game birds require different cooking methods than poultry?
a. They are fattier.
b. They are leaner and require moisture-retaining methods.
c. They are sweeter.
d. They are easier to cook.
b. They are leaner and require moisture-retaining methods.
What is the purpose of scalding poultry?
a. To season the meat b. To remove feathers
c. To make it tender d. To improve flavor
b. To remove feathers
Which of the following is an example of a thickening agent for sauces?
a. Baking soda b. Roux c. Vinegar d. Salt
b. Roux
What is the main ingredient in a béchamel sauce?
a. Cream b. Milk c. Chicken stock d. Tomato paste
b. Milk
What type of cooking method is ideal for young poultry?
a. Braising b. Roasting c. Stewing d. Searing
b. Roasting
Which cooking method is best for game birds like quail?
a. Grilling b. Braising c. Steaming d. Frying
b. Braising