Vocab Pretest #1; Semester 2

Question 1

The food sales divided by the actual cost of the food and all its preparation

Answer 1

Food Cost

Question 2

A pattern or stencil to copy shapes, designs or letters

Answer 2

Template

Question 3

Organizing and arranging ingredients son they are in place

Answer 3

Mise en Plas

Question 4

To gradually warn an ice block to ambient temperature

Answer 4

Temper

Question 5

To cut with a saw to prevent it from binding or sticking on a curve

Answer 5

Relief cut

Question 6

A light pastry dough used to make profiteroles, eclairs, or cream puffs

Answer 6

Pate au Choux

Question 7

A protein found in products made with wheat and other grains that gives it a chewy texture

Answer 7

Gluten

Question 8

A system that manages food safety

Answer 8

HACCP

Question 9

Incorporating gas bubbles into dough to increase size and rising

Answer 9

Leavening

Question 10

A versatile filling for cakes. eclairs. cream puffs and other pastries

Answer 10

Creme Patisserie

Question 11

A primal cut off the front quarter, connected to the spine

Answer 11

Loin ???

Question 12

A muscle that sits beneath the spine, some say possibly the best cut of beef

Answer 12

Tenderloin ???

Question 13

A cut of meat from the lower back and sides between the pelvis and the ribs

Answer 13

Round ???

Question 14

The largest muscles including the sirloin tip and femur bone

Answer 14

Loin ???

Question 15

A rectangular cut of meat from the front of the cow that can be steaks or roasts

Answer 15

Chuck ???

Question 16

The process of using yeast or bacteria to produce carbon dioxide for pickling or bread products is
A. lactose intolerance
B. fermentation
C. Braising
D. Tempering

Answer 16

fermentation

Question 17

Proofing is when
A. bakers have the dough rise one more time before
baking
B. bakers prove that they used the right ingredients
C. bakers test that the bread is baked all the way through
D. bakers wait until the oven is hot enough to bake the bread

Answer 17

bakers have the dough rise on more time before baking

Question 18

The temperature range in which food borne bacteria can grow and nultiply is known as the 
A. unsafe zone
B. food totally unsafe zone
C. food danger zone
D. Cheese making zone

Answer 18

food danger zone

Question 19

A term used by food safety organizations to classify food that require time-temperature control to keep them safe for human consumption is called a
A. P.H.F. or potentially hazardous food
B. P.H.F. of poor health food
C. P.H.F. or practice handling food
D. none or the above

Answer 19

potentially hazardous food

Question 20

To truss a fowl means to
A. soak it in salty water before roasting
B. put little white hats on its feet before roasting
C. rub it all over with garlic before roasting
D. bind it tightly by securing its wings and legs close to the body before roasting

Answer 20

bind it tightly by securing its wings and legs close to the body before roasting