L.A. Mission College
Food Production 1 : Lara Brosseau
Food Services Management 101

Progress Check Review Questions

What are the basic ingredients and the proportions used for making a stock?  What are the ingredients of a bouquet garni?
What are the ingredients of mirepoix?  What are the proportions? What is the recommended simmering time for vegetable stock?
What is the recommended simmering time for fish stock? What is the recommended simmering time for chicken stock?
What is the recommended simmering time for beef or veal stock? What is the purpose of blanching bones before making white stocks?   
Should a stock be started with cold or hot water?  Why? Is it necessary to blanch bones before making a white stock?  Explain.
After a stock comes to a boil what should be done immediately? A chicken stock will cook for several hours, what should be done from time to time throughout the cooking process to ensure the stock is not cloudy?
What is clarified butter?  What ingredients do you need to make a roux?  What quantities of those ingredients are needed?
What is the liquid and thickening agent used to make a béchamel sauce? What is the liquid and thickening agent used to make a velouté?
What is the liquid and thickening agent used to make hollandaise sauce? What is the liquid and thickening agent used to make espagnole sauce?
When should a liaison be added to a sauce? What soup is associated with the term raft?
What are the ingredients of a clearmeat? Give an example of a clear soup.
How can you prevent curdling in cream soups? Hints: Avoid adding ____ milk or cream to simmering soups Avoid _______ soups after the milk or cream has been added Avoid combining milk and simmering soup stock without the presence of _________ Give an example of a thick soup.
Do you need to use a chinois (a.k.a. fine china cap) during the production of a cream soup? A federal inspection stamp on a cut of meat indicates the meat was found to be _____________.
Muscle tissue consists of water, protein, and fat.  Which makes up 75% of the muscle tissue? Which is 20%?  Which is 5%?  List the three grades of beef (select, choice, and prime) in order from highest to lowest grade.
The heat of cooking affects the tenderness of meat by __________ protein and _________ connective tissue. Which of these cuts of beef would be more likely to use a dry heat cooking method? Tenderloin or brisket  
Draw a picture of a cow on the board.  Indicate where the round, chuck, and short loin are located. Draw a picture of a cow on the board.  Indicate where the shank, brisket, and flank are located.
Draw a picture of a cow on the board.  Indicate where the sirloin, short plate, and rib section are located. What is barding?
What is larding? Does searing meat seal the pores, keeping in the meat’s juices?  Explain.
What is the internal temperature of a piece of beef cooked to the rare stage? What is the internal temperature of a piece of beef cooked to the medium stage?
What is the internal temperature of a piece of beef cooked to the well-done stage? How can collagen be broken down?
As meat cooks, its pigments change color.  A steak that has a browned surface, a thin layer of gray meat, and a red interior has been cooked to which stage of doneness? How can a roast be protected from drying while cooking?
What is the difference between jus and pan gravy? Are broiling and grilling best used for lower quality, less tender, and leaner meats?  Explain.

What is carry-over cooking?

Which parts in poultry make up the dark meat?  Which make up light meat?

Should old birds be cooked using a dry-heat or a moist-heat cooking method?  Explain.

Explain the basic differences between light meat and dark meat poultry.
Where should the tip of the thermometer be inserted when testing a roast turkey for doneness? When cooked to doneness, large roasted birds should have an internal temperature of _____.
Ideally poultry should be used within ______ of receiving, and _______ never more than _________. Why should you baste your poultry with fat only, not with water or stock?
Is chicken usually broiled at a higher or lower temperature than most steaks? Why? What are four ways of determining doneness in smaller birds?
When roasting poultry, the searing method is used for ________, high temperature roasting is used for __________, and low temperature roasting is used for _____________. True or False. A simple garnish should be edible, appropriate to the food, and planned into the plate layout, not just stuck on haphazardly.
True or False. The buffet is a popular and profitable form of food presentation because it is efficient, adaptable, and visually appealing What is the major difference between making brown stock and making white stock?
To make hollandaise should clarified butter be beaten into egg whites or egg yolks? Should you stir consommé after the raft forms?  Why?
Should expensive food be placed at the beginning or the end of a buffet line?  Why? Should bones for brown stock be rinsed or blanched before being used?  Why?
Should roasts be carved as soon as they are removed from the oven, to avoid excessive cooling? Explain the difference between dry-aging and wet-aging.
Is it required by U.S. law for meat and poultry to be graded for quality? What is dashi?
What is paella? True or False. Hollandaise sauce must be held between 160ºF-170ºF, due to the danger of food poisoning.

updated: 04/21/04