Commercial Food Preparation

Which ingredient is Not an ingredient for cake making?

• flour

• Baking soda

• Milk

• Yeast

What is the major ingredient in a stock?

• vegetables

• ground beef

• bones

• stock

Which cake making method beats the fat and sugar together until the mixture is smooth and creamy?

• Melted fat

• creaming

• All-in-one

• Whisking

In a main dish salad, the body of the salad is made up mainly of:

• Meat

• Greens

• Salad dressing

• Fruits

What causes some fruits to turn brown when exposed to air?

• Oxidation

• All of the above

• Dehydration

• Preservation

The MENU is best suited for:

• An eighteenth birthday party

• Carnegie's anniversary celebration

• A retirement party

• A workshop

Which of the following is directly responsible for the clarity of the Consommé on the menu?

• The salt

• Eggshells grounded

• The clear meat

• The beaten eggs alone

Which of the following statement best describe the correct consistency of a sauce?

• Thick enough to hide food faults.

• It should cling lightly to the food

• Run off and land in puddle on the plate

• Thick and pasty

What is the correct term for meat that has a low fat content?

• Low fat meat

• Bland meat

• Lean meat

• Skinny meat

A liquid or semisolid product that is used that is used in preparing other foods and adds flavour, moisture and visual appeal to another dish is called:

• spread

• stock

• Sauce

• dressing