Quiz What have you learned in 3-4

According to the USDA, what does the term "prime grade" mean?

An odd number for meat

The best grade of meat

Elementary meat

During the cooking process, when should DRIED herbs be added?

In the beginning

In the middle

At the end

Spices come from what part of the plant?

Roots, stems and flowers

Flowers, seeds and bark

Roots, seeds and bark

What are the three types of salt MOST OFTEN used by chefs?

Table, kosher and sea

Ocean, river and creek

Table, sea and cracked

What does cooking equal parts of fat and flour by weight produce?

Paste

Roux

Dough

What food items are life-threatening to people who are allergic to them?

Chicken and oranges

Peanuts and seafood

Vanilla and yogurt

What food groups are in the current USDA nutritional guidelines?

Fruit, vegetable, beef, milk

Vitamins, minerals, carbohydrates, fats and proteins

Meat, bread, dairy

What food items should be stored on the top shelf of a refrigerator?

Fresh eggs

Ground beef

Fish

What is extra virgin olive oil?

Oil produced from the third cold pressing of olives

Oil produced from a virgin

Oil produced from the first cold pressing of olives

What is NOT a key element in food arrangements?

Nutritional value

Cost

Presentation

What is NOT a reason for an inventory control system?

To monitor product on hand

To manage costs

To keep record of any theft/loss

What is the correct procedure if a fresh produce order is delivered with obvious discoloration?

Cut off the discolored parts

Reject it and make sure it is not on the invoice

Nothing is wrong with it

What is the CORRECT ratio of standard mirepoix (onions, celery, carrots)?

50% onions, 25% celery and 25%carrots

50% celery, 25% carrots and 25% onions

40%carrots, 25% celery and 35% onions

What is the proper rotation of inventory?

It doesn't matter as long as its used

First product received is the first product used

Always use the second one

What practice involves gathering ingredients and supplies prior to preparing a recipe?

Time management

Organization

Mise en place