Armed Force Recipe Service Past Paper

Page 1 of 99 A. FOOD PREPARATION: 4. A.01: PERFORM the three types of recipe adjustments IAW Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: - According to the AFRS when adjusting a recipe to yield a specific number of portions you first must do what? o Obtain a workin...

Page 1 of 99 A. FOOD PREPARATION: 4. A.01: PERFORM the three types of recipe adjustments IAW Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: - According to the AFRS when adjusting a recipe to yield a specific number of portions you first must do what? o Obtain a working factor by dividing the number of portions needed by 100 348(portions needed)/100=3.48 (working factor) - According to the AFRS after you find you WF to adjust your yield in a recipe you do what? o Multiply ingredient weight by WF - According to the AFRS to adjust your recipe for volume you must first do what? o Obtain a WF by dividing the number of portions needed by 100. - According to the AFRS to adjust the recipe on the basis of a quantity of an ingredient to be used you must first do what? o Obtain a working factor by dividing the pounds you have to use by the pounds required to yield a 100 portions 102lb/30(lb per 100 servings)=3.40(WF) - According to the AFRS to adjust the recipe to yield a specific number of portions of a specific size you must do what? o Divide the desired portion size by standard portion of the recipe o 3oz(desired size) 4oz (standard portion size)= .75 o 348(servings needed )x.75=261 o 261/100=2.61(WF) o Multiply quantity of ingredient by WF - Describe the cooks rounding chart? o .01 - .12 = 0 o .13 - .37 = ¼ o .38 - .62 = ½ o .63 - .87 = ¾ o .88 - .99 = 1 Page 2 of 99 4. A.02 : PERFORM the following cutting techniques on at least two different food items IAW “Professional Cooking” by Wayne Gisslen: As per "Professional Cooking" by Wayne Gisslen (7th Edition) Q. A cut that is 3/4 x 3/4 x 3/4 inches is a? A. Large dice Q. A cut that is 1/4 x 1/4 x 1/4 inches is a ? A. Small dice Q. Julienne (or allumette potatoes) are cut how? A. 1/8 x 1/8 x 1-2 inches Q. Brunoise is a cut that is? A. 1/8 x1/8 x 1/8 inches Q. Batonnet potatoes are cut how? A. 1/2 x 1/2 x 2-2.5 inches Q. A cut that is 1/2 x 1/2 x 1/2 inches is a? A. Medium dice Q. Fine Brunoise is cut how? A. 1/16 x 1/16 x 1/16 inches Q. A Rondelle cut has no exact measurement. It has a round or bias-round cuts, varied diameter or thickness. A. True Q. Fine Julienne is cut by 1/16 x 1/16 x 1-2 inches? A. True Q. To chop into very fine pieces is what? A. Mince Q. To cut into irregularly shaped pieces is what? A. Chop Page 3 of 99 4. A.03 : COOK, progressively, two items from an approved weekly menu IAW “Professional Cooking” by Wayne Gisslen, Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: Progressive Cookery...............................The continuous preparation of food in successive steps during the entire serving period (i.e., continuous preparation of vegetables, cook- to-order hamburgers, steaks, fried eggs, pancakes). This procedure ensures fresh, high quality cooked food to customers on a continuous basis. See Batch Preparation. Batch Preparation...................................A predetermined quantity or number of servings of food that is to be prepared at selected time intervals in progressive cookery for a given meal period to ensure fresh, high quality cooked food to customers. 1) Q. Progressive cooking is accomplished by cooking in what? A. Batches 2) Q. Small Batch cookery involves what type of equipment? A. Modern, high speed such as; pressure steamer, microwave, convection & infrared 3) Q. Two benefits of small batch cooking are: A. Fresher food & Fewer leftovers 4) Q. What is set meal service? A. all customers eat at one time 5) Q. What is extended meal service? A. customers eat at different times 6) Q. What is another alternative to batch cooking? A. Blanch and chill method 7) Q. Two types of items that small batch cooking accommodates? A. items prepared in advance & frozen items 8) Q. How long do you steam frozen carrots? A. 5-7 minutes 9) Q. Why do frozen veggies cook faster than fresh? A. Frozen are usually precooked before freezing 10) Q. Why add less salt to frozen veggies? A. Frozen are usually salted before freezing Page 4 of 99 4. A.04 : PREPARE brewed coffee, drink -mix, and brewed iced tea IAW “Professional Cooking” by Wayne Gisslen, Armed Forces Recipe Service (AFRS), NAVSUP Publication 7 and product instructions: Q: Tea should be held at _____. A: 175*F-185*F Q: Tea must never be boiled for it produces a _____. A: Bitter Taste Q: Let tea steep for _____. A: 3 to 5 minutes Q: Percolated coffee takes _____ to extract flavor from the grounds. A: 6 to 8 minutes Q: Schedule tea preparation so that no more than _____ will pass between preparation and service. A: 15 minutes Q: What is the holding temperature of coffee? A: 185*F-190*F Q: What is the holding time for coffee? A: 30 minutes Q: Coffee made in an urn requires a brewing time of? A: 4 -6 minutes Q: Proper proportions for brewing coffee are one pound of coffee to _____. A: Two gallons of water Q: What is the proper brewing temperature of the water for making coffee? A: 195*F-200*F Page 5 of 99 4. A.05 : PREPARE at least one of the following meats using dry heat cooking method. IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: 1) Q. Why use dry heat for red meat before braising? A. brown for color and flavor 2) Q. How do you temp a beef roast? A. insert thermometer in center of roast, avoid bone 3) Q. What temp should you remove a beef roast to allow for carry -over cooking? A. 10 - 15 degrees below desired doneness 4) Q. What should be added to fish when baking to enhance flavor and moisture? A. Lemon juice 5) Q. Convection ovens should be set how many degrees below conventional? A. 25 -50 6) Q. How long should roasts rest in order to reabsorb juice? A. 15 -30 min 7) Q. Long slow cooking breaks down what? A. collagen 8) Q. Adding surface fat to meat is called what? A. Barding 9) Q. What are the two categories of fish? A. Shellfish & fin fish 10) Q. What is the purpose of trussing? A. even cooking Page 6 of 99 4. A.06 : PREPARE at least one of the following meats using moist heat cooking method IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: (page 68-69) Q. As per "Professional Cooking" by Wayne Gisslen, meat cooked using the moist heat method is cooked _________________________? A. well done & actually beyond well done Q. As per "Professional Cooking" by Wayne Gisslen, doneness of meat using the moist heat method is indicated by _________? A. Tenderness, not by temperature Q. As per "Professional Cooking" by Wayne Gisslen, meat cooked using the moist heat method is done when the prongs of a fork go in & slide out easily? A. true Q. As per "Professional Cooking" by Wayne Gisslen, low temperatures- no higher than ____________ are to be used when cooking meat using the moist heat method. A. Simmering Q. As per "Professional Cooking" by Wayne Gisslen, low temperatures- no higher than sim mering are essential to avoid ____________ protein in moist- cooked meats. A. toughening Q. As per "Professional Cooking" by Wayne Gisslen, oven temperatures of _____________ are usually sufficient to maintain a simmer when cooking meat using the moist heat method in an oven? A. 250 °F to 300 °F Q. As per "Professional Cooking" by Wayne Gisslen, Heart, Tongue, Tripe & Oxtails are all tough "Variety" muscle meats and must be cooked for a long time by__________ or braising. A. simmering Q. As per "Professional Cooking" by Wayne Gisslen, when simmering cured meats ______salt to the cooking liquid. A. do not add Q. As per "Professional Cooking" by Wayne Gisslen, when simmering fresh meats start with ________ liquid, usually seasoned. A. boiling Q. As per "Professional Cooking" by Wayne Gisslen, when simmering cured meats start with _________, unsalted liquid to help draw out some of the salt from the meats. A. cold Page 7 of 99 Q. As per "Professional Cooking" by Wayne Gisslen, when preparing (Carnitas) using the moist heat method; bring to a boil, reduce to a simmer (uncovered) until _____ the liquid has evaporated. A. all Q. As per "Professional Cooking" by Wayne Gisslen, using the moist heat method of simmering to cook "Fowl" about how long does it simmer ? A. 2 -2 1/2 hours Q. As per "Professional Cooking" by Wayne Gisslen, _______ poaching provides more even heat. A. oven Q. As per "Professional Cooking" by Wayne Gisslen a ______ is always served wit h poached fish A. C uissson Q. As per "Professional Cooking" by Wayne Gisslen a "Cuissson" refers to the_____________ of poached fish A. poaching liquid Q. As per "Professional Cooking" by Wayne Gisslen "Court Bouillon" is used for cooking _______? A. fish Q. As per "Professional Cooking" by Wayne Gisslen "Court Bouillon" is French for ______________because it is made quickly, unlike stocks? A. short broth Q. As per "Professional Cooking" by Wayne Gisslen the temperature of the poaching liquid for poaching fish should be_____ to ______. A. 160°F to 180°F Page 8 of 99 4. A.07 : PREPARE at least one of the following meats using dry heat using fat/frying cooking method IAW “Professional Cooking” by Wayne Gisslen 1. What are the characteristics of a high quality deep fried product? Minimal fat absorption Minimal moisture loss (not overcooked) Attractive golden color No off-flavors imparted by the frying fat 2. What is the purpose of breading/battering? Form a protective coatin g between food and fat. Help give the product crispness, color, and flavor. Helps retain moisture and flavor in the product. Protects the food from absorbing too much fat Protects the fat against the moisture and salt in the food, which would speed deterioration of the frying fat 3. What are the tree stages for the standard breading procedure? Flour - helps breading stick to product. Egg wash- More eggs give greater binding power, but increase cost Crumbs- Combine with egg- wash to create a crisp, golden coating 4. What does Panko mean in Japanese? Bread crumbs 5. -When breading small products, how may you aid the process? -Use a series of wire baskets 6. What is another name for a sieve? - Tamis 7. How many stations should be set-up for the proper breading procedure? 5 as follows: Product to be breaded Flour Egg wash Bread crumbs Pan to hold breaded product Page 9 of 99 8. What is a batter? A semi -liquid mixture containing flour or other starch 9. What is the purpose of a batter? To give a crisp, brown, and flavorful coating 10. What is the proper frying temp for most foods? 350° -375 ° 11. What usually causes excessive greasiness in fried products? Fryer temperature set too low 12. How much fat should you replace after daily use to extend its life? 15% - 20% 13. What are the down falls of old fat? Loses frying ability, browns excessively, and imparts an off -flavor 14. What are fryer oil’s enemies? Heat, oxygen, water, salt, food particles, and detergent 15. What is the definition of pressure frying? A special fryer that traps steam and increases the pressure in the kettle 16. What is the purpose of pressure frying? It raises the temperature of the food, allowing it to cook quicker without excessive browning. At the same time the fat temp can be lower, 325 ° or less 17. At what temp do you fry chicken? 325° -350 ° Page 10 of 99 4. A.08 : PREPARE the following sauces IAW ”Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: Q: _____ is a finishing sauce with butter added to enrich the sauce. A: Monter Au Beurre Q: _____ is a mixture of egg yolks and cream used to lightly thicken and enrich a sauce. A: Liaison Q: _____ means to reduce a sauce until dry or nearly dry. A: Au Sec Q: _____ is a brown stock that is thickened with arrowroot or cornstarch. A: Fond Lie Q: _____ is another name for a vegetable sauce (i.e. tomato sauce) A: Coulis Q: Pass tomato sauce through a _____ to make it smoother. A: Fine Sieve Q: Recommen ded simmering time for beef and veal stock is ____. A: 6 -8 hours Q: The method of making meat glaze from stock is called ____. A: reduction Q: Recommended simmering time for fish stock is _____. A: 30 -45 minutes Q: Recommended simmering time for c hicken stock is _____. A: 3 -4 hours Q: Sauces that are to be frozen should be thickened with _____. A: waxy maize Q: A thickening agent with the same ingredients of a roux but without cooking is a __. A: beurre manie Page 11 of 99 4. A.09: PREPARE the following cold sauces IAW “Professional Cooking” by Wayne Gisslen: Tartar sauce Cocktail sauce Tartar Sauce – The ingredients of this sauce consist of dill pickles, onions, capers, mayonnaise, and chopped parsley. Chop the pickles and onions very fine. Chop the capers if they are large, or leave whole is small. Press the pickles and capers in a fine sieve or squeeze out in a piece of cheesecloth so they don’t make the sauce too liquid. Combine all ingredients in a stainless steel bowl and mix well. Cocktail Sauce – Combine the ingredients of ketchup, chili sauce, prepared horseradish, lemon juice, Worcestershire sauce, and hot red pepper sauce. After combining all ingredients, chill it. - What type of sauce calls for capers, chopped dill pickles and mayonnaise? o Tartar sauce - A sauce that has anchovy paste in it is a variation of what cold sauce? o Tartar sauce - What type of sauce are you making when you press pickles and capers in a fine sieve or cheese cloth before combining with all ingredients? o Tartar sauce - What type of sauce uses chili sauce, prepared horseradish and hot red pepper sauce? o Cocktail sauce - What sauce are you making when you put together ketchup, Worcestershire sauce, chili sauce, prepared horseradish, lemon juice, and hot pepper sauce? o Cocktail sauce - What type of sauce is a cocktail sauce? o Cold sauce - Tartar sauce that is made with anchovies pureed and mashed is called what? o Remoulade Page 12 of 99 4. A.10: PREPARE a clear/light soup IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: - What are the three classifications of soups? o Clear or unthickened o Thick soups o Specialty soups - Most of the three categories of soup, no matter what their final ingredient may be are based on what? o Stocks - What are two terms that refer to simple, clear soups without solid ingredients o Broth and bouillon - What is a flavorful liquid obtained from simmering meats and or v egetables o Broth - What is a rich, flavorful stock or broth that has been clarified to make it perfectly clear and transparent? o Consommé - What is the standard portion size for a soup appetizer? o 6 to 8oz - What is the standard portion size for main course portion of soup? o 10 to 12oz - What is the difference between a stock and broth? o Stock is made from simmering bones and vegetables and broth is made from simmering meat and vegetables. - What does the term consommé mean? o Completed or concentrated - What is the number one rule when preparing a consommé? o The stock or broth must be strong, rich and full flavored - According to the AFRS when reconstituting soup or gravy bases always check the seasoning before you add what? o Salt Page 13 of 99 4. A.11: PREPARE a heavy/thick soup IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: As per "Pro Cooking" and AFRS (NAVSUP Pub 7): Q. The thickness of a heavy/ thick soup is about the consistency? A. Heavy cream Q. The texture of a heavy/ thick soup is? A. Smooth; no graininess or lumps Q. The taste of a heavy/ thick soup is that it has a? A. Distinct flavor of the main ingredient Q. To avoid Curdling, _______ s tabilize the milk and cream. A. roux and other starch thickeners Q. To help prevent curdling Do not combine milk and simmering stock without? A. The presence of a roux or other starch Q. To avoid Curdling_________ A. Thicken the stock before adding milk Q. To avoid Curdling_________ A. Thicken the soup before adding milk or cream to the soup Q. Do not add cold milk or cream to a simmering soup. A. True Q. To temper the milk before adding it to a thick/heavy soup___ A. Gradually add some of the hot soup to it. Q. Do not boil soups after milk or cream have been added. A. True Q. A Béchamel sauce is a_____________ A. Sauce made by thickening milk with a roux. Q. A Veloute is a ________________ A. Sauce made by thickening white stock with a roux. Q. A Liaison is a___________________ A. Binding agent, usually made of cream & egg yolks, used to thicken sauces & soups. Q. A Liaison is made from 2 -3 parts cream to_____ A. 1 egg yolk Page 14 of 99 Q. Beurre Manie is a __________ A. A mixture of equal parts raw butter & flour mixed into a smooth paste. Q. White roux is cooked for just a for just a few minutes, just enough to cook out the raw taste. A. True Q. White roux is used for? A. Béchamel & other white sauces based on milk Q. White stock is usually made with? A. Beef or veal bones Q. Carrots are substituted with _______when making white stock with beef/veal bones A. Parsnips Q. When blanching bones for white stock start with _____ water. A. Cold Q. White mirepoix is made up of? A. Onions, celery & parsnip 4. A.12: CARVE the following cooked meats IAW “Professional Cooking” by Wayne Gisslen: Whole Turkey Roast Beef or Pork - If meat is muscle tissue, what three components make up this? o Water, protein and fat - What percentage of muscle tissue is made up of water? o 75% - Protein is an important nutrient and the most abundant solid material in meat. It is usually around? o 20% - Fat accounts for up to what percent of muscle tissue? o 5% - A beef carcass could be as much as what percent fat? o 30% - What is fat that is d eposited within the muscle tissue? o Marbling - Adding surface fats to meats where they are lacking is called what? o Barding Page 15 of 99 - Thymus glands of calves and young beef animals are called what? o Sweetbreads - When slicing roasted beef, how must you cut the roast? o Across the grain - Slicing roasted beef across the grain ensures what? o Tenderness - When the roast is done, take out of the oven and put in a warm place for how long before slicing? o 30 minutes - The first cut on a roasted turkey should be? o Through the skin between the leg and the body - Before cutting the breast of a turkey you must make a? o Horizontal cut just above the wing all the way to the body cavity - When roasting pork loin how long must you let it rest after it comes out of the oven? o 10 minutes - Accord ing to Gisslen what is the temperature for rare roast beef? o 120*F - According to Gisslen what is the temperature for medium roast beef? o 130*F - According to Gisslen roast pork loin until what temperature? o 160*F - Turkey is done when the thermometer is inserte d into the thickest part of the inside of the thigh reads? o 180*F 4. A.13: PREPARE the following eggs cooked to order IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: (page 792-794) Over easy Over medium Over hard Scrambled Omelet Q: For oven prepared scramble eggs, bake at _____ for _____ on high fan and closed vent. After 12 min, stir every 5min. A: 350*F, 18-25 min Q: Coagulation of custard happens at _____. A: 175*F-185*F Page 16 of 99 Q: _____ is a type of omelet that egg whites are beaten separately and folded into the beaten yolks, which may have some milk added. A: Soufflé Q: _____ determines the color of brown eggs. A: Breed of Hen Q: Coagulation of whole beaten eggs happens at _____. A: 156*F Q: Coagulation of egg yolks happen at _____. A: 144*F-158*F Q: What is the temperature of the griddle when cooking eggs? A: 325*F Q: Eggs should not be stored with: A: Citrus, onions, and cabbage Q: What type of fried egg is cooked until the yolk is hard? A: Over hard Q: Most written recipes calling for f resh shell eggs are based on what size? A: Large Q: Egg whites will whip up into a better foam if _____. A: they are at room temperature. Q: Custard baked in a pastry shell is called a _____. A: Quiche Q: A frittata is a flat omelet that originate d in _____. A: Italy Q: The principle purpose of the chalazae in an egg is to _____. A: hold the yolk in the center. 4. A.14: PREPARE the following simmered egg products IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: Q. Shell eggs must be cooked to what internal temperature? A. 145 degrees or until whites are completely Page 17 of 99 Q. Shell eggs should not be older than how many days when purchased? A. 30 Q. What should you do to poach older eggs? A. add one tsp of salt to 2 tsp of vinegar per qt. of water Q. How long does it take to poach eggs? A. 3 -5 min Q. How long should eggs be at room temp before boiling? A. 30 min Q. What is the ration of eggs to butter for hollandaise? A. 6 yolks per lb of clarified butter Q. What method is used if whipping eggs for cookies? A. sponge Q. What are the ingredients in a crème anglaise? A. egg yolks, sugar, milk, vanilla Q. Frittata is a flat omelet from where? A. Italy Q. What purpose does the chalazae serve? A. holds the yolk in the center of the egg 4. A.15: WASH fresh fruits and vegetables for consumption IAW “Professional Cooking” by Wayne Gisslen and the Food Service Sanitation Manual, COMDTINST M6240.4 (series): Q. As per "Professional Cooking" by Wayne Gisslen, root vegetables that are not peeled, should be ________? A. scrubbed Q. As per "Professional Cooking" by Wayne Gisslen, potatoes for baking should be scrubbed very well with a ______________? A. stiff vegetable brush Q. As per "Professional Cooking" by Wayne Gisslen wash green, leafy veget ables in several changes of ___________? A. cold water Page 18 of 99 Q. As per "Professional Cooking" by Wayne Gisslen, you should use a colander when washing romaine lettuce? A. false Q. As per "Professional Cooking" by Wayne Gisslen, after washing vegetables, drain well and refrigerate _________ covered. A. lightly Q. As per "Professional Cooking" by Wayne Gisslen, with few exceptions, do not soak vegetables for long periods of time. A. true Q. As per "Professional Cooking" by Wayne Gisslen, cabbage, broccoli, Brussel sprouts & cauliflower may be soaked for _______ in cold salted water to eliminate insects, if necessary. A. 30 minutes Q. As per "Professional Cooking" by Wayne Gisslen, _______ vegetables may be soaked briefly in cold wate r to restore crispness. A. limp Q. IAW the Food Service Sanitation Manual, COMDINST M6240.4 (series) Green vegetables of uncertain origin shall be suspected as being contaminated with pathogenic organisms and shall be chemically sanitized by imme rsion for at least _______ in a 100 ppm available chlorine solution or _______ in a 50 ppm available chlorine solution and thoroughly rinsed with potable water before being cooked or served. A. 15 minutes (100 ppm) or 30 minutes (50 ppm) 4. A .16: PREPARE at least one uncooked salad IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: 1. Name the four parts of a plated salad. Base, body, garnish, dressing 2. Name five roles of salad’s types in modern dining. Appetizer, accompaniment, main -course, separate - course, dessert 3. Name the purposes of an appetizer salad. A substitute for a more elaborate first course Stimulate the appetite Should not be too filling, but appear large (Use tossed green, because they are bulky without being filling) Page 19 of 99 4. What are the purposes of an accompaniment salad? Served alongside the main course Must balance and harmonize with the rest of the meal 5. What are the characteristics of a main -course salad? Large enough to serve as a full meal Contain a substantial portion of protein Have enough variety to form a balanced meal 6. Separate -course salad characteristics/ purposes? Refreshing, light salad after the main course Cleanse the palate and provide a pleasant break before dessert 7. Characteristics of dessert salads? Sweet May contain fruit, sweetened gelatin, nuts, and cream 8. What temp/time do you cook coconuts to make it easier to remove the meat? 350° for 10 -15 minutes 9. When referring to melons, what does “full slip” mean? The melon was picked ripe 10. What type of oranges do you use to make marmalade? Seville 11. What variety of peaches is used primarily for canning? Cling Stone, Free Stone are best fo r cooking 12. Are rhubarb leaves edible? No, they are poisonous 13. What are the main categories of salad ingredients? Salad greens; raw, cooked, pickled, and canned veggies; starches; fruits, fresh, cooked, canned, or frozen; protein foods; misc. Page 20 of 99 14. What types of lettuce make an attractive base? Iceberg or Boston lettuce 15. Should a garnish be elaborate or dominate the salad? No 16. What is the main part of the salad? Body 17. Salad garnishes can be mixed in or added at the end. True 18. Why is dressing added to a salad? To add flavor, tartness, spiciness, and moisture 19. What type of dressings should be added to fruit salads? One that is slightly sweetened 20. What happens when you add a thick, heavy dressing to Boston or Bibb lettuce? They turn to mush. 21. A salad that uses a heavy dressing to hold it together is called a _________ salad. Bound 22. A dressing should accent the main ingredients, what should it not do? Over power or drown them 23. What part of the plate s hould the salad not touch? The rim 24. A good balance of color for salads is required, however too many colors make it ______ Look messy Page 21 of 99 25. How should salad ingredients be cut? Neatly and precise 26. What is necessary to keep salad greens crisp? Moisture and air 27. What happens when cut greens are held too long? Browning or rusting 28. What helps to keep browning from happening to greens? Rinse with a mild anti- oxidant and using a stainless steel knife 29. Holding a plated salad longer than a few hours will cause what? Wilting 30. What should holding boxes for plated salads have? High humidity 31. What type of plates should be used for salads? Cold plates 32. What order should arrange a salad bar in? 1. Plates 2. Mixed greens 3. Condiments 4. Dressings 5. Crackers, bread, etc. 33. What are the three basic salad dressing categories? Oil and vinegar, mayonnaise -based, and cooked dressings 34. What do the terms “virgin” or “extra virgin” signify in regards to olive oil? The oil is made from the first dressing of the olives. Page 22 of 99 35. According to Wayne G., what type of oil is widely used in salad dressings? Corn oil, because of its light golden color and it is nearly tasteless 36. All purpose oils for dressings should have what type of flavor? A mild, sweet flavor 37. What type of oil do you use with dressings that need to be refrigerated? Winterized oil 38. Balsamic vinegar is made from what? Grape juice, usually from white Trebbiano grapes 39. How long is balsamic vinegar aged in as series of small wooden barrels? 10-50 years 40. What are the typical, inexpensive balsamicos (Italian for balsamic) made with? Wine vinegar, caramelized sugars, and sometimes with the addition of an aged balsamic 41. What de termines the tartness of vinegar? The strength of its acidity, most salad vinegars are 5% acidity, some range high as 7- 8% 42. When using eggs in a dressing, what type of is required? Pasteurized 43. What is Roquefort cheese? Blue cheese made in Roquefort, France using sheep’s milk 44. What is a uniform mixture of two unmixable liquids? Emulsion 45. What are the ingredients that keep the vinegar suspended in the oil called? Stabilizers Page 23 of 99 46. What is one of the most useful and effective stabilizers for vinaigrettes? Mustard 47. What component of egg yolks makes them a powerful emulsifier? Lecithin 48. What is a simple oil and vinegar dressing called? Temporary emulsion 49. All emulsions form more easily at what temperature ? Room temperature 50. What is the ratio of oil to vinegar in basic vinaigrette? 3 parts oil to 1 part vinegar 51. What is the most important emulsified dressing? Mayonnaise 52. What gives emulsified French dressing its subtle flavor? Spanish paprika 53. Cooked dressings are made with little or no oil and what type of thickener? Starch 4. A.17: PREPARE at least one cooked salad IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Services (AFRS), NAVSUP Publication 7: Potato Salad - The procedure is started off by scrubbing the potatoes. Steam or boil until tender. Drain the potatoes. Leave in the colander or spread out on a sheet pan until cool enough to handle. Peel the warm potatoes. Cut into ½ inch dice. Combine the dressing, salt, and pepper. Add the potatoes and mix carefully to avoid breaking or crushing them. Marinade until cold. For the purpose of food safety, chill the potatoes in the refrigerator before proceeding with the next step. Add celery, onion, and if desired, any of the optional ingredients listed and mix gently. Add the mayonnaise. Mix carefully until evenly blended. Keep refrigerated until ready to use. 2) WHAT TYPE OF SALAD IS HELD TOGETHER WITH A DRESSING? a) BOUND SALAD Page 24 of 99 3) WHAT TYPE OF SALAD USUALLY USES A THICK DRESSING SUCH AS MAYONNAISE TO HOLD IT TOGETHER? a) BOUND DRESSING 4) TUNA SALAD, CHICKEN SALAD, AND EGG SALAD ARE EXAMPLES OF WHAT KIND OF SALAD? a) BOUND SALAD 5) TRADITIONAL MIXTURES OF COOKED PROTEIN, STARCH, AND VEGETABLE ITEMS WITH MAYONNAISE ARE CLASSIFIED AS WHAT TYPE OF SALAD? a) BOUND SALAD 6) WHAT IS A BOUND SALAD HELD TOGETHER WITH? a) A THICK DRESSING SUCH AS MAYONNAISE 7) WHEN MAKING A BOUND SALAD THE COOKED INGREDIENTS SHOULD BE WHAT BEFORE BEING MIXED WITH THE MAYONNAISE? a) COOLED 8) WHAT IS THE MOST POPULAR VEGETABLE USED IN A BOUND SALAD? a) CELERY 9) WHEN PLATING A BOUND SALAD YOU SHOULD SERVE THEM ON WHAT? a) A BASE OF GREENS 10) WHAT ARE THE 4 BASIC PARTS OF A SALAD? a. BASE, BODY, GARNISH, DRESSING 11) WHAT IS A BOUND SALAD? a. A SALAD MIXED WITH A HEAVY DRESSING, LIKE MAYO, TO HOLD IT TOGETHER 12) WHAT KIND OF KNIFE SHOULD BE USED TO AVOID BROWNING LETTUCE? a. USE A STAINLESS STEEL KNIFE Page 25 of 99 13) HOW SHOULD YOU WASH LETTUCE? a. SEPARATE LEAVES AND WASH IN SEVERAL CHANGES OF WATER TILL CLEAN 14) WHAT IS A VEGETABLE SALAD? a. A SALAD WHOSE MAIN COMPONENT IS VEGETABLES, OTHER THAN THE LETTUCE BASE 15) WHAT IS A COOKED SALAD? a. A SALAD WHOSE MAIN INGREDIENTS ARE COOKED FOODS LIKE MEAT AND MIXED WITH A THICK DRESSING LIKE MAYO 16) HOW SHOULD POTATOES BE COOKED FOR SALADS IN ORDER TO PRESERVE NUTRIENTS? a. COOK THEM WHOLE, THEN PEEL AND CUT THEM 17) WHEN MAKING A GELATIN SALAD WHAT INGREDIENTS WOULD CAUSE YOU TO NEED MORE GELATIN? a. ACIDIC INGREDIENTS LIKE FRUIT JUICES AND VINEGARS 18) WHAT RAW INGREDIENTS DO YOU NOT WANT TO ADD TO GE LATIN SALADS? a. PINEAPPLE OR PAPAYA. THEY CONTAIN ENZYMES THAT BREAK DOWN THE GELATIN. COOKING THEM FIRST OR USING CANNED ITEMS WILL NOT DO THIS 19) WHEN DO YOU ADD SOLID INGREDIENTS TO GELATIN SALADS? a. WHEN THE GELATIN IS PARTIALLY SET 20) WHAT ARE THE 3 CATEGORIES OF SALAD DRESSINGS? a. OIL & VINEGAR, MOST UNTHICKENED b. MAYO BASED c. COOKED DRESSINGS 21) WHAT TEMP SHOULD YOUR INGREDIENTS BE AT WHEN MAKING MAYO? a. ROOM TEMP Page 26 of 99 4. A.18: PREPARE a fresh and frozen vegetable product IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: - According to the AFRS schedule completion of cooking fresh vegetables as near serving time as possible but neve r more than? o 20 minutes before serving - According to the AFRS vegetables should be cooked in prescribed amounts of water to ensure what? o Maximum amounts of nutrients are retained - Green vegetables are generally boiled so they cook quickly, preserving what? o Color and nutrients - Sautéing vegetables are usually reserved for what types of vegetables? o Precooked or blanched and for tender, small cut vegetables that cook quickly. - Vegetable casseroles are baked for either of two reasons, what are they? o The slow, a ll around heat allows the product to cook undisturbed o The dry heat produces desirable effects, such as browning or caramelizing of sugars - When deep fat frying vegetables what should the temperature of the fryer be? o 325* to 350* - Hold deep fried vegetables in a warm place for the shortest time possible covered or uncovered? o Uncovered - Cooking affects vegetables in four ways, what does it change? o Texture, flavor, color and nutrients - Cooking vegetables softens what? o Fiber - Fiber in the vegetables is made firmer by adding what? o Acids and sugars - Fiber in vegetables is softened by? o Heat and alkalis - Most vegetables are best cooked very briefly, until they are what? o Crisp -tender or aldente (firm to the bite) - When cooking vegetables, for uniform doneness, cut them into? o Uniform size before cooking - When cooking asparagus, what must you do first? o Peel the woody stalk Page 27 of 99 - Flavor loss can be controlled when cooking vegetables by doing what? o Cook for as short a time as possible o Use boiling salted water o Use just enough water to cover to minimize leaching o Steam vegetables whenever appropriate - Compounds that give vegetables their color are called what? o Pigments - Six factors that are responsible for most nutrient loss are? o High temperature o Long cooking o Leaching o Alkalis o Plant enzymes o Oxygen - When cooking roots and tubers start them in what? o Cold, salted water - Cabbage, broccoli, Brussels sprouts, and cauliflower may be soaked for how long and in what? o Cold salted water for 30 minutes 4. A.19: PREPARE at least one rice product IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: As per "Professional Cooking" and the AFRS (NAVSUP Pub 7) Q. When preparing whole grains the first step is? A. Wash the grain in cold water as necessary Q. The Pasta Method in regards to cooking rice & grains is? A. The item is cooked in a large quantity of water and drained Q. The Pasta Method is good for? A. Producing separate, unsticky grains. Q. IAW AFRS (NAVSUP Pub 7) when using a steam cooker for cooking rice: A. Steam 22 -27 minutes at 5 lbs PSI or 18 to 24 minutes at 15 lb PSI Q. Rice should be rinsed in cold water before boiling or steaming. This removes the excess _______that makes it sticky. A. Starch Q. Rice cooked by the pilaf method does ______ need to be washed (unless it is dirty) because the fat coating each kernel keeps the grains separate A. does not Page 28 of 99 Q. Converted rice & Inst ant rice ______need to be washed. A. do not Q. Grains are edible seeds of various members of the _____ family . A. grass Q. Each seed consist of ___ parts. A. 4 Q. The 4 parts to a grain are the Husk, the Endosperm, the Bran & the______. A. Germ Q. A product label ed "whole grain" consists of the_______________ A. Endosperm, Bran & the Germ. Q. ________rice has received a coating of vitamins to compensate for some of the nutrients lost in milling A. Enriched Q. ___________ grain rice have small, round kernels that become sticky when cooked. A. Short/Medium Q. ____ grain rice has long, slender grains that stay separate and fluffy when properly cooked. A. Long Q. __________________ rice is specially processed long grain rice. A. Parboiled or C onverted Q. Converted rice takes slightly more liquid and time to cook. A. True Q. __________ has been precooked and dried so it can be prepared quickly. A. Instant Rice Q. ___________ has the bran layer left on. A. Brown Rice Q. Brown rice takes about _______ as long to cook as white rice. A. Twice Q. ____________is one of several Italian varieties of a type of short grain rice essential for making the highest quality risotto. A. Arborio rice Page 29 of 99 Q. Two other varieties, less widely used for making risotto are Carnaroli &________. A. Vialone Nano Q. __________ rice is extra long grain rice widely used in India and surrounding countries. It has a distinctive nutty flavor. A. Basmati Q. __________rice is long grain white ric e from Thailand and other parts of South East Asia. It is fragrant, a little like Basmati rice but more delicate and floral. A. Jasmine Q. __________rice is aromatic, red in color, with a rich, earthy flavor. A. Wehani Q. ___________rice is a cultivated, not wild, long grain rice from Louisiana. It is aromatic, with a nutty flavor, for which it gets its name pecan. A. Wild Pecan Q. ___________ rice also called Sticky and Sweet rice, is a sweet tasting short grain rice that becomes quite sticky and chewy when cooked. A. Glutinous Q. Glutinous rice is used for making Sushi? A. False Q. R egular Japanese short grain rice is used for making Sushi? A. True Q. Wild rice is NOT a type of rice but an unrelated grain. A. True 4. A.20: PREPARE at least one pasta product IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: Q. The word pasta is Italian for _______? A. Paste Q. The term referred to commercial dried pasta made from dough that is shaped & dried is? A. Macaroni. Q. The best dried macaroni pastas are made from? A. Semolina Q. Semolina is a high-protein wheat flour from the inner part of____________? A. durum wheat kernels Page 30 of 99 Q. Low quality pastas are m ade from_________? A. Farina Q. Dried Egg pastas contain at least ____% egg solids in addition to flour & water. A. 5.5 Q. Use a regular________ or bread flour when making fresh egg pasta. A. all -purpose Q. Fresh egg pasta _______sauces more deeply than factory macaroni products. A. absorbs Q. In general_______________ is ideal for olive oil -based sauces. A. factory -made pasta Q. In general_____________ is better with butter or cream -based sauces. A. fresh homemade pasta Q. The characteristic of Verm icelli pasta is? A. very thin Q. The characteristic of Fusilli pasta is long and shaped like a ________? A. Corkscrew Q. Bow tie pasta is also known as _________? A. farfalle Q. Asian countries have _______categories of noodles products? A. 2 Q. What are the two categories of "other noodle products" from Asian countries? A. wheat noodles & noodles made of other startches Q. Japanese "Udon" noodles are made from _______flour? A. wheat Q. Japanese " Somen" noodles are made with____ in addition to wheat flour & water? A. Egg Q. "Soba" noodles are made with ____________ in addition to wheat flour? A. buckwheat Q. A specialty variety of buckwheat noodle is "Chasoba" made with ________________? A. powdered green tea Page 31 of 99 Q. "Chukasoba" noodles contain _______buckwheat? A. no Q. "Chukasoba" noodles are _________in color? A. yellow Q. "Chukasoba" noodles contain ____ eggs? A. No Q. Rice noodles are sometimes known as __________? A. rice sticks Q. Rice vermicelli are often cooked by__________? A. deep fr ying Q. Rice noodles are not usually ________ in water? A. boiled Q. Bean thread noodles are also called ___________ noodles? A. cellophane Q. Bean thread noodles are made with ___________ starch? A. mung bean Q. Cous Cous is a kind of granular pasta made from ___________? A. semolina flour Q. Israeli Cous Cous is made from__________ rather than semolina? A. regular wheat Q. Fresh egg pasta, if it has not been allowed to dry, takes only_______ to cook after it has returned to a boil? A. 1 -1 1/2 minutes Q. One pound uncooked dried pasta yields about _____ pounds cooked pasta? A. 3 Q. One pound uncooked fresh pasta yields _______pounds cooked pasta? A. 2 -2 1/2 Q. When cooking pasta, use at least ______ quarts boiling salted wat er per pound of pasta. A. 4 Q. When salting water for cooking pasta use about ______ salt per 4 quarts of water. A. 1 1/2 TBSP Page 32 of 99 Q. For steam table service you should drain the pasta while still ___________? A. slightly undercooked Q. For steam table serv ice you should rinse cooked pasta in ________ water before transferring to a steam table pan A. cold Q. For steam table service you should toss the pasta in _____ to prevent sticking? A. oil Q. IAW AFRS (NAVSUP Pub 7) When held on a steam table, mix ____________ salad oil with pasta in each steam table pan to prevent product from sticking together. A. 1 tablespoon Q. IAW AFRS (NAVSUP Pub 7) To reheat pasta before serving, place desired quantity in a wire basket; lower into boiling water _____minutes. A. 2 to 3 Q. As per "Professional Cooking" by Wayne Gisslen, pasta can be held for up to _____ on a steam table for service? A. 30 minutes 4. A.21: PREPARE potato products utilizing the following cooking methods IAW “ Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: Q: A _____ potato has a low moisture, low sugar, high starch make up. A: Starchy Q: _____ forms due to the storage of potatoes in the light and is bitter tasting and poisonous in large quantities. A: Solanine Q: Waxy potatoes have a high moisture, low starch, and _____ content. A: High Sugar Q: Refrigerating potatoes below _____ convert the starch to sugar (do not refrigerate). A: 45*F Q: _____ potatoes are used for Duchesse Potatoes because they make a good dry, mealy puree A: Starchy Q: Never cool potatoes in cold water because they will become _____. A: Soggy Page 33 of 99 Q: The temperature of the fat for blanching french fries should be? A: 325*F Q: The potato is a ____. A: A starch and vegetable Q: Fresh, unprocessed potatoes should be stored _____. A: In a cool, dry, dark place Q: _____ potatoes can be white, yellow, blue, or purple. A: Waxy Q: The most well known type of potatoe s baked “en casserole” are _____. A: Scalloped Q: The term ____, when given to a dish from classical French cuisine, means the dish contains potatoes. A: Parmentier Q: A potato that is harvested before it is mature is known as a _____. A: New Potato 4. A.22: PREPARE the following from raw ingredients IAW “Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS), NAVSUP Publication 7: 1) Q. What is the proper temperature for water when preparing pie dough? A. 40 degrees 2) Q. Baking soda can only be used as a leavening agent if what? A. An acid is also present 3) Q. What gives structure and strength to baked goods? A. Gluten 4) Q. What is the best starch for fruit pie filling? A. Waxy Maize 5) Q. Bread pudding and pecan pies are what? A. baked custards 6) Q. What type of crust should be used for fruit tarts? A. Short dough 7) Q. Cream pie fillings are examples of what? Page 34 of 99 A. pastry cream 8) Q. What are the most stable meringues? A. Italian 9) Q. What is the best flour for pie dough? A. pastry flour 10) Q. what is the appropriate crust for pumpkin pie? A. Mealy -One Crust pie - Two crust pie 4. A.23: PREPARE a frosted sheet cake IAW “Professional Cooking” by Wayne Gisslen, Armed Forces Recipe Service (AFRS), NAVSUP Publication 7 and product instructions: - What are the mixing methods for “High- Fat or shortened cakes”? o Creaming method o Two stage or blending method - What are the mixing methods for “Low fat or foam type cakes”? o Foaming or sponge method o Angel food method o Chiffon Method - The creaming method of cake mixing is primarily used for what type of cake? o Butter cakes - Why is it called “two stage method”? o Because the liquid is added in two stages - Why was the “two stage method” developed for? o High ratio shortenings - With the “foaming or sponge method” most or all of their leavening comes from what? o Air trapped in beaten eggs - What two products help give volume and stability to beaten egg whites? o Lemon juice o Cream of tartar - Use this much cream of tartar per pound of egg whites for a foam batter? o 2 tsp Page 35 of 99 - How long do you remove eggs from reefer before mixing a foam batter? o 1 hour - Beaten egg whites look moist and shiny, overbeaten eggs look? o Dry and curdled - Angel food cakes are based on egg white foams and contain no? o FAT - What method combines and egg- white foam with a high-fat batter made with oil? o Chiffon method - Chiffon cakes contain _______ so they do not depend on the egg foam for all their leavening? o Baking powder - For a foam or sponge method, why do you heat up the eggs and sugar to 110*F? o Warm foam attains greater volume - One of the most frequent causes of failure in the sponge method is? o Not whipping the eggs and sugar enough - When baking cakes, if the pans touch each other in the oven, the cakes will? o Rise unevenly - Causes the cakes to set unevenly or to set before it has fully risen? o Oven too hot - Causes poor volume, te xture and the cakes can fall? o Oven temp too low - If steam in the oven is available, use it for what type of cakes? o Creamed and two stage - How do you cool angel food cakes? o Upside down in the pans - What are the six basic kinds of icing? o Fondant o Butter cream o Foam type icing o Fudge type icing o Flat type icing o Royal or decorators icing Page 36 of 99 - What is a sugar syrup that is crystallized to a smooth, creamy white mass? o Fondant - Icings that are light, smooth mixtures of fat and confectioners’ sugar? o Butter cream - What are the three types of butter cream frostings? o Simple o Meringue-type o French - Sometimes called boiled icings, they are simply meringues made with boiling syrup? o Foam icings - Also referred to as water icings, they are simply mixtures of 10X sugar, water, and sometimes corn syrup? o Flat icings - Rich cooked icings, many are made somewhat like candy, and they are thick and heavy? o Fudge type icings - Also called decorators icing, it is similar to flat icings except that it is much thicker and is made with egg whites. It is almost exclusively used for decorative work. o Royal icing 4. A.24 : PREPARE at least three of the following types of cookies from raw ingredients IAW ”Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service (AFRS). NAVSUP Publicatio n 7: -Bars -Ice box/refrigerated -Rolled -Dropped -Sheet 1. What does the word cookie mean? Small cake 2. What are the seven basic cookie types? Dropped, bagged, rolled, molded, ice box, bar, and sheet 3. Name four cookie characteristics Crispness, softness, chewiness, and amount they spread while cooking 4. Do you want slack or stiff dough for crisp cookies? Stiff Page 37 of 99 5. Crisp cookies have high sugar and fat content. True 6. Small size or thin shape generally renders what type of cookie? C risp 7. Honey, molasses, or corn syrup is typically used in what type of cookie? Soft 8. Soft cookies should be under baked. True 9. All chewy cookies are soft, are all soft cookies chewy? No 10. Chewy cookies should have a high sugar and liquid content, but a low _______content. Fat 11. A high proportion of eggs are required in chewy cookies. True 12. What should be developed during mixing for chewy cookies? Strong flour or gluten 13. High sugar content increases spreading, what are the best types to use? Coarse granulated sugar 14. Long creaming incorporates air and increases what? Spreading, high baking soda does as well 15. When you want cookies to spread, should your oven temp be high or low? Low 16. For ability to spread, slack or stif f dough? Slack 17. Does gluten (strong flour) decrease spread? Yes 18. Cookies spread more if baked on a heavily greased pan. True 19. Using less liquid discourages gluten formation. True 20. What are the three basic cookie mixing methods? Page 38 of 99 One -stage, creaming, & sponge 21. One -Stage is the counterpart to what cake mixing method? Two - stage 22. What temp should the ingredients be at for all cookie mixing methods? Room temp 23. During the one -stage method, all ingredients are placed in the mixer, and mixed with what attachment? Paddle, at low speeds 24. When creaming cookies, what is placed in the bowl first? Fat, sugar, salt, and spices 25. What do you add next? Eggs and liquid 26. What is the last step for creaming cookies? Sift in flou r and leavening agent, mix until just combined 27. During the sponge method if you are whipping egg whites, what are you looking for? Soft peaks it should be thick and light for whole eggs or yolks. 28. When folding in the remaining ingredients during the sponge mixing method, what must one be careful of? Do not over mix or deflate the eggs 29. When making cookies, no matter what method you use, what is the one important rule you should follow? Make all cookies of uniform size and thickness 30. What type of dough (batter) are dropped cookies made from? Soft 31. What size cookie does a #30 scoop make? Large, or about 1 oz 32. What size scoop makes a medium cookie? #40 33. What size scoops make a s mall cookie? # 50, 60, or smaller 34. Rich cookies spread by themselves. True Page 39 of 99 35. What are rolled cookies cut from? Stiff dough 36. If you use scraps to reroll a rolled cookie, what type of product do you get? An inferior, tough cookie 37. What must you do for rolled cookies before rolling them out? You must chill the dough thoroughly 38. To what thickness do you roll out rolled cookies? 1/8 in (3mm) 39. The icebox cookie method is also known as what? The refrigerator method 40. How much dough do you scale for small icebox cookies? Large cookies? 1 ½ LBS & 3 LBS 41. When forming icebox cookies into dough cylinders, what diameter are you looking for? 1- 2 inches 42. How long do you refrigerate icebox cookies before use? Overnight, at a minimum 43. What is the usual range in which you slice icebox cookies? 1/8 - 1/2 inches 44. How far do you space icebox cookies apart on your baking sheets? 2 inches 45. What gives bar cookies their name? The dough is shaped into long bars, baked, then cut 46. What does biscotti mean? Twice baked 47. How much dough do you scale for a bar cookie? 1 ¾ LBS or 1 LB for smaller cookies 48. How many strips of bar cookies do you place on each greased pan? 3 49. When you flatten bar cookies, how thick and wide should they be? ¼ in thick & 3- 4 in wide Page 40 of 99 50. How thick do you cut your bars from the strips for bar cookies? 1 ¾ in wide, while still warm 51. What type of cookie is cut into individual rectangles or squares after baking? Sheet cookies 52. You want to use dirty, warped pans for cookies. False 53. What can be used on sheet pan instead of grease when baking cookies? Parchment or silicone paper 54. If a heavily greased pan increases the spread of a cookie, what does a greased and floured pan render? A decreased spread 55.3 Can you bake cookies on an ungreased pan? Yes, if they have a high fat content 56. If you bake cookies at too low of a temperature, what will happen? Increased spreading and may produce a hard, dry, pale cookie 57. What will happen if your oven is too hot for baking cookies? Decreased spread and the edges and bottoms may burn 58. Cookie doneness is indicated by what? Color, the edges and bottoms should just be turning a light golden brown 59. How can you prevent the bottoms of rich dough cookies from burning? Double pan them 60. If you do not remove the cookies from their pans while they are still warm, what may happen? They may stick 61. If you have soft cookies, when should you remove them from the pan? After they cool en ough to become firm 62. When you cool cookies too rapidly or in cold drafts, what may happen? They may crack 63. Cookies should be cooled completely before storing. True 64. The original Toll House cookies were developed by whom? Ruth Wakefield in the 1920’s or 1930’s at the Toll House Inn of Whitman, Massachusetts Page 41 of 99 4. A. 24 AFRS 1. According to AFRS, what type of sheet-pans should be used for baking? Lightweight (weighing about 4 LBS) designed for baking 2. According to AFRS, if cookie cutters are not available, what may be used in its place? An empty can of the desired size, both ends should be removed, thoroughly cleaned, and edges smoothed 3. According to AFRS, for sliced cookies what do you cut the roll of cookie dough with? A dough scraper 4. If less than a full pan of cookies is being baked, how should they be panned up? Spaced evenly in the center of the pan 4. A.25: PREPARE the following yeast -raised products from raw ingredients IAW ” Professional Cooking By Wayne Gisslen ”: Q: Cloverleaf is a type of _____ rolls. A: Soft Q: Too much flour in the dusting process of dough causes _____. A: Streaked Crumb Q: Dough that is too thick is caused by _____. A: Too little sugar or fat in the mixture Q: _____ is the rapid rising of dough in the oven due to the production and expansion of trapped gases. A: Oven Spring Q: Punching the dough releases _____ and redistributes the yeast for further growth. A: Carbon Dioxide Q: Dough evaporates _____ percent of its weight in the oven. A: 10 -13 Q: Hard crusted and whole grain breads are most likely to be ____ dough products. A: lean Q: A rich dough mixture contains more _____ than a lean dough mixture. A: fat, eggs, sugar Q: Benching usually lasts _____. A: 10 -15 minutes Page 42 of 99 Q: Your bread loaves are disappointingly small (have poor volume) then they may ____. A: have been under of over mixed. 4. A.26 : PREPARE the following cooked cereals IAW product instructions: -Oatmeal -Grits -Cream of Wheat 1. Whole, cracked, or flaked cereals, such as oatmeal (rolled oats), Scotch oatmeal (cracked oats), and cracked wheat. The particles are large and can be added to boiling water without lumping. 2. Granular cereals, such as farina cornmeal. The particles are small and tend to lump when added to boiling water. Procedure for cooking whole, cracked, or flaked cereals: 1. Collect equipment and ingredients. 2. Measure the correct amount of water and salt into a pot and bring to a boil. Read package directions for quantities. 3. Measure the correct amount of cereal 4. Add the cereal slowly, stirring constantly 5. Stir until some thickening takes place, then stop stirring. Too much stirring makes cereal gummy. 6. Reduce heat to a slow simmer, cover, and cook until desired doneness and consistency are reached. Cooking times vary greatly. 7. Keep covered until service to prevent drying. Procedure for cooking granular cereals: The procedure is the same as above, except the cereal is mixed with a little cold water before being added to boiling water. This separates the grains and prevents lumping. The cold water must be calculated as part of the total amount of li quid. 22) WHEN MAKING HOT CEREALS WHAT DOES TOO MUCH STIRRING CAUSE? a. CAUSES THE CEREAL TO BE GUMMY 23) WHEN COOKING GRANULAR HOT CEREALS WHAT SHOULD YOU DO TO THE GRANULES BEFORE ADDING TO BOILING WATER? a. ADD A LITTLE COLD WATER TO SEPARATE THE GRANULES Page 43 of 99 4. A.27 : PREPARE the following quick bread products from raw ingredients IAW ”Professional Cooking” by Wayne Gisslen and Armed Forces Recipe Service(AFRS), NAVSUP Publication 7: - Pancakes - Muffins - Biscuits - The standard size pancake requires how much batter? o ¼ cup - Pancake batter that is leavened with this can be made up the night before. o Baking powder - Pancake batter that is leavened with this cannot be made to far ahead of time? o Baking soda - Combine dry ingredients, and cut in fat. Combine liquid ingredients. Add liquid and dry ingredients and mix just until combined. If required, knead very lightly. This is what type of mixing method? o Biscuit method - Combine dry ingredients. Combine liquid ingredients, including melted fat. Add liquid to dry ingredients and mix until just combined. This is what type of mixing method? o