Food for Today ©2010

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Practice Quizzes

1
Which of the following ingredients is not common to recipes for broth and stock?
A)meat
B)animal bones
C)vegetables
D)liquid
2
The process of simmering an uncovered mixture until some of the liquid evaporates is called
A)reduction.
B)brewing.
C)roux.
D)gelatinization.
3
Cornstarch has ____ the thickening power as flour.
A)half
B)three times
C)ten times
D)twice
4
The chemical process that takes place as starch thickens a liquid is called
A)reduction.
B)gelatinization.
C)brewing.
D)curdling.
5
Which of the following statements is not true?
A)Eggs are a more effective than starch at thickening liquids.
B)It takes 1 large egg or 2 egg yolks to thicken 1 cup of liquid.
C)When using eggs as a thickener, temper the beaten eggs before adding them to the hot liquid quickly to avoid curdling.
D)Eggs used as a thickener add to the flavor of the mixture into which they are added.
6
Which of the following terms best describes a consommé?
A)Cream Soup
B)Chunky Soup
C)Clear Soup
D)Fruit Soup
7
Which of the following statements correctly describes the difference between a soup and a stew?
A)A stew usually has more liquid than a soup.
B)Stew ingredients are usually cut into smaller pieces than if used in a soup.
C)Stews are less likely to be used as a main course than soups.
D)A stew will always contain meat, poultry, or seafood.
8
Which of the following is not a basic sauce?
A)Béchamel
B)Alfredo
C)Hollandaise
D)Brown Sauce
9
_____ , extracted from bean, is used often used as a stabilizer.
A)Guar Gum
B)Agar
C)Pectin
D)Carrogeen
10
A roux is a mixture of equal amounts of
A)flour and water.
B)flour, water, and fat.
C)water and fat
D)flour and fat.
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