63 What is a mixture of chopped meat, potatoes, and onions called a Grits b Lox c Hash d Home fries 64 How are grits usually cooked a Fried in oil b Boiled in water c Blanched in hot water d Sauted in butter 65 What is one of the most common breakfast breads in the United States a Croissant b Biscuit c Cornbread d Toast 66 The two traditional breakfast meats that hold the best for service are a ham and bacon b fish and sausage c sausage and bacon d bacon and Canadian bacon 67 Which breakfast item has a batter that is slightly sweetened and heavy a Crpes b Waffles c French toast d Swedish pancakes 68 Which breakfast item is cooked using a special device called an iron a Waffles b Crpes c Pancakes d French toast 69 To reduce labor cost and equipment requirements, some restaurant and foodservice operations have begun using what precooked breakfast meats a Salmon and kippers b Hash and chicken c Bacon and sausage d Lamb and lox 70 Before cooking, French toast is dipped in a mixture of a milk and eggs b flour and water c butter and eggs d egg yolks and sugar 71 Corned beef is used in one popular version of a sausage b grits c oatmeal d hash 72 What breakfast starch is considered a staple in the southern United States a Grits b Brown hash c Oatmeal d French fries 73 What is a crpe a A breakfast item made with a medium weight batter that is poured and cooked on a griddle in round cakes and served in stacks b A very thin breakfast item made with a milk egg batter with high egg content c A breakfast item made using milk egg batter that is sweet and heavy d A breakfast item made with day old bread and an egg and milk mixture 74 What is a pancake a A breakfast item made with a medium weight batter that is poured and cooked on a griddle in round cakes and served in stacks b A very thin breakfast item made with a milk egg batter with high egg content c A breakfast item made using milk egg batter that is sweet and heavy d A breakfast item made with day old bread and an egg and milk mixture 75 What is a waffle a A breakfast item made with a medium weight batter that is poured and cooked on a griddle in round cakes and served in stacks b A very thin breakfast item made with a milk egg batter with high egg content c A breakfast item made using milk egg batter that is sweet and heavy d A breakfast item made using a medium weight pour batter similar to pancake batter, but with added egg and oil 76 What is a Swedish pancake a A pancake served with powdered sugar and fresh fruit on top b A very thin breakfast item made with a milk egg batter with high egg content c A breakfast item made with a slightly sweetened milk egg batter that is a bit heavier than a crpe batter d A breakfast item made using a medium weight pour batter similar to pancake batter, but with added egg and oil 77 What type of fish is lox a Cod b Tilapia c Salmon d Tuna 78 What breakfast item may be finished with cheese, bacon, sausage, or red eye gravy a Hash b Home fries c Bacon d Grits 79 What breakfast item made with a batter is often cooked in a lightly oiled, very hot saut pan a Swedish pancakes b Crpes c Waffles d Grits 80 Which fish item may be served in an authentic English fry up breakfast a Salmon b Lox c Trout d Kippers 81 Which of the following is an example of a granular hot cereal a Farina b Oatmeal c Cracked wheat d Hash 82 Which item is made from the lightest batter a Waffle b Pancake c Crpe d Swedish pancake 83 Crpes are thin pancake type items made from a batter that has a a low egg content b high egg content c reduced egg content d heavy quality 84 It is important to cook which breakfast proteins as close to service as is practical a Bacon and sausage b Hash c Ham and Canadian bacon d Lox and trout 85 When bacon is cooked properly it should be a crisp and browned b raw in the thick section c soft and burned d crisp but raw in the thick middle section 86 Home fries are made from a corn b potatoes c meat d hash 87 What makes Charleston style grits creamy a Using a lot of butter b Boiling in milk instead of water c Red eye gravy d Stirring in sugar 88 What is the natural form of sugar found in fruits a Lactose b Sucrose c Fructose d Galactose 89 Fruits that have a central pit enclosing a single seed are known as a drupes b coulis c crudits d compote 90 Which type of fruit is an apple a Spring b Winter c Summer d Tropical 91 Citrus fruits have an abundance of vitamin a A b B c D d D 92 What does it mean when canned products are rated U S Grade A Fancy a They are of the lowest quality b They are of average quality c They are of the highest quality d They are of the fanciest quality 93 What happens when fruits emit ethylene gas a They are dangerous to eat b They must be thrown out c They cause other fruits to ripen d They easily absorb odors from other fruits 94 Fruits that need to ripen should be stored at a room temperature of a 45F to 50F (7C to 10C) b 55F to 60F (13C to 16C) c 65F to 70F (18C to 21C) d 75F to 80F (24C to 27C) 95 What is the chemical process that occurs when oxygen in the air comes in contact with the flesh of cut fruit a Aquaculture b Polyphenol oxidase c Enzymatic browning d Hydroponic farming 96 In which cooking method is fruit cooked in simmering liquid a Baking b Grilling c Broiling d Poaching 97 What helps fruits retain their structure a Acid b Salt c Water d Alkali 98 Which fruit is also known as a Chinese gooseberry a Mango b Kiwi c Raspberry d Fig 99 Which quality grade of fruits do most foodservice operations purchase a U S Extra Fancy b U S Fancy c U S No 1 d U S No 2 100 Which fruits turn an unappetizing dark color when their flesh has been exposed to air a Melons b Kiwis c Peaches d Pineapples 101 Enzymatic browning occurs more quickly in fruits that contain the enzyme a amylase b amino acid c hydrolases d polyphenol oxidase 102 What causes the cells in fruit to break down more quickly, making the fruit soft a Polyphenol oxidase b Ethylene gas c Acids d Alkalis 103 When fruit is cooked with sugar, the sugar causes the fruit to become a soft b firm c tender d spoiled 104 What ingredient needs to be added to cooked fruit once the fruit has been broken down to a sauce a Salt b Sweetener c Additive d Strengthener 105 Canned fruit that is bruised and mushed would be given a USDA rating of a U S Grade A Fancy b U S Grade B Choice c U S Grade C Standard d U S No 2 106 Which are considered a summer fruit a Grapes b Apples c Bananas d Coconuts 107 Which is a winter fruit a Kiwi b Blueberry c Apricot d Grapefruit 108 Which type of fruit has about 7,500 varieties a Pears b Plums c Melons d Apples 109 A good quality fruit will usually be a dry b plump c soft d dark 110 Which is a winter fruit a Lemon b Kiwi c Mango d Cherry 111 Which fruit has two general categories of dessert and cooking a Pears b Plums c Apples d Peaches 112 To keep cut fresh fruit from turning brown, coat it with a water b sugar c honey d lemon juice 113 Which vegetable grows on a tall, thick stalk and resembles miniature cabbages a Tomatoes b Corn c Brussels sprouts d Peas 114 In the United States, what are the four main groups of lettuce a Bibb, romaine, leaf, and Boston b Butterhead, crisphead, leaf, and romaine c Romaine, spinach, Swiss chard, and leaf d Iceberg, romaine, leaf, and spinach 115 Which salad greens may be more tender and can be planted in the spring for harvest a few weeks later a Brassica b Field mixes c Chicory d Micro greens 116 Which is a seed blend that includes a variety of leafy lettuce and other greens a Micro greens b Spring fields c Field mixes d Mesclun mix 117 Which is a tuber vegetable a Sweet potato b Lima bean c Celery d Cucumber 118 Which lettuce is the most flavorful a Bibb b Leaf c Romaine d Crisphead 119 Which vegetable is actually a type of beet that does not have a root a Spinach b Swiss chard c Radicchio d Chicory 120 Button and shiitake are types of a mushrooms b onions c potatoes d tomatoes 121 Which cooking method is most appropriate for eggplant a Boiling b Broiling c Steaming d Braising 122 Which cooking method is best to retain vitamins and minerals a Boiling b Braising c Steaming d Roasting 123 Which cooking method is best for vegetables with little or no skin a Sauting b Steaming c Baking d Braising 124 What is the best way to store roots and tubers a Peeled and in the refrigerator b Dry and unpeeled in a warm, bright area c Dry and unpeeled in a cool, dark area d Wet and peeled in a cool, dark area 125 Cucumbers are what type of vegetable a Flower b Fruit c Stem d Tuber 126 Potatoes and yams are what type of vegetable a Root b Stem c Fruit d Tuber 127 Which class of vegetables includes broccoli and cauliflower a Seed b Stem c Fruit d Flower 128 Sticks or pieces of raw vegetables with a dipping sauce can be served as an appetizer called a coulis b crudits c tempura d guacamole 129 An avocado falls into which vegetable classification a Seed b Fruit c Tuber d Flower 130 Corn is which type of vegetable a Seed b Stem c Tuber d Flower 131 A turnip is classified as which type of vegetable a Stem b Seed c Root d Fruit 132 A carrot is which type of vegetable a Stem b Seed c Fruit d Root 133 Vegetables of what category come from flowering plants and have seeds a Stem vegetables b Fruit vegetables c Leafy vegetables d Flower vegetables 134 Butterhead and romaine are varieties of a spinach b lettuce c Swiss chard d mustard greens 135 Which of the following is a fruit vegetable a Bell pepper b Corn c Beet d Celery 136 Vidalia and pearl are varieties of a beet b leek c onion d scallion 137 Why do most vegetables need to be kept dry a Lack of moisture causes produce to spoil quickly b Excess moisture causes produce to spoil quickly c Lack of starch causes produce to spoil quickly d Excess starch causes produce to spoil quickly 138 Which cooking method quickly and partially cooks vegetables in hot water or oil before shocking them in cold water to halt the cooking process a Baking b Boiling c Blanching d Braising 139 Which vegetable is the immature flower of a thistle plant a Artichoke b Asparagus c Radish d Leek 140 Which is the most appropriate cooking method for cabbage and celery a Baking b Braising c Broiling d Deep frying 141 Even with proper storage, most foodservice operations do not keep produce for more than a 3 days b 48 hours c 4 days d 4 weeks 142 Chili peppers and squash are what type of vegetables a Seed b Fruit c Tuber d Flower 143 Which variety of potato is high in moisture and sugar, but low in starch content a Yam b Russet c New potato d Yellow fleshed 144 Yukon gold is a variety of what type of potato a Russet b New c All purpose d Yellow fleshed 145 Which type of potato is referred to as an Idaho potato a Russet b New c All purpose d Yellow fleshed 146 Yams can be stored up to how many weeks a 1 b 2 c 3 d 4 147 When potatoes are exposed to light, they a ripen slowly b become mushy c develop a greenish color d release a harmless odor 148 Sweet potatoes, yams, and russet potatoes are suited to baking, pureing, and frying because they are a low in starch and low in moisture b high in starch and low in moisture c low in starch and high in moisture d high in starch and high in moisture 149 As potatoes age, the starch content a increases b decreases c is neutralized d stays the same 150 Which variety of potato is best for sauting a Chef's b Russet c New d Sweet 151 An American Jewish traditional potato dish is a latkes b gnocchi c spaetzle d dumplings 152 Which type of nut is teardrop shaped and eaten raw, toasted, and cooked a Brazil b Cashew c Almond d Hazelnut 153 Which part of a grain is the largest and a major source of protein and carbohydrate a Hull b Bran c Germ d Endosperm 154 Which variety of rice has an aromatic, nutty flavor a Basmati b Jasmine c Arborio d Heirloom 155 Which variation of corn is used to make succotash a Masa b Grits c Hominy d Cornmeal 156 How many inches above floor level should dry grains be stored on shelves a 3 b 6 c 9 d 12 157 Small dumplings used in German cuisine are a latkes b pierogi c spaetzle d arborio 158 Pasta and dumpling doughs include both a starch and a gluten b spices c a liquid d shortening 159 How many days can fresh, uncooked pasta be stored in the refrigerator a 2 b 4 c 6 d 8 160 Why is the resting stage important when preparing fresh pasta dough a It cuts down on the cooking time b It prevents dough from becoming too elastic c It allows the dough to relax and makes it easier to roll d It ensures that the pasta can be saved and used at a later date 161 How many pounds of cooked pasta does 1 pound of dry pasta yield a 1 b 2 c 3 d 4 162 Which potatoes are harvested when they are very small, usually less than 2 inches in diameter a Yam b New c Russet d Sweet

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63. What is a mixture of chopped meat, potatoes, and onions called? a. Grits b. Lox c. Hash d. Home fries ____ 64. How are

63. What is a mixture of chopped meat, potatoes, and onions called?

a.	Grits
b.	Lox
c.	Hash
d.	Home fries

____ 64. How are grits usually cooked?

a.	Fried in oil
b.	Boiled in water
c.	Blanched in hot water
d.	Sauted in butter

____ 65. What is one of the most common breakfast breads in the United States?

a.	Croissant
b.	Biscuit
c.	Cornbread
d.	Toast

____ 66. The two traditional breakfast meats that hold the best for service are

a.	ham and bacon.
b.	fish and sausage.
c.	sausage and bacon.
d.	bacon and Canadian bacon.

____ 67. Which breakfast item has a batter that is slightly sweetened and heavy?

a.	Crpes
b.	Waffles
c.	French toast
d.	Swedish pancakes

____ 68. Which breakfast item is cooked using a special device called an iron?

a.	Waffles
b.	Crpes
c.	Pancakes
d.	French toast

____ 69. To reduce labor cost and equipment requirements, some restaurant and foodservice operations have begun using what precooked breakfast meats?

a.	Salmon and kippers
b.	Hash and chicken
c.	Bacon and sausage
d.	Lamb and lox

____ 70. Before cooking, French toast is dipped in a mixture of

a.	milk and eggs.
b.	flour and water.
c.	butter and eggs.
d.	egg yolks and sugar.

____ 71. Corned beef is used in one popular version of

a.	sausage.
b.	grits.
c.	oatmeal.
d.	hash.

____ 72. What breakfast starch is considered a staple in the southern United States?

a.	Grits
b.	Brown hash
c.	Oatmeal
d.	French fries

____ 73. What is a crpe?

a.	A breakfast item made with a medium-weight batter that is poured and cooked on a griddle in round cakes and served in stacks
b.	A very thin breakfast item made with a milk-egg batter with high egg content
c.	A breakfast item made using milk-egg batter that is sweet and heavy
d.	A breakfast item made with day-old bread and an egg-and-milk mixture

____ 74. What is a pancake?

a.	A breakfast item made with a medium-weight batter that is poured and cooked on a griddle in round cakes and served in stacks
b.	A very thin breakfast item made with a milk-egg batter with high egg content
c.	A breakfast item made using milk-egg batter that is sweet and heavy
d.	A breakfast item made with day-old bread and an egg-and-milk mixture

____ 75. What is a waffle?

a.	A breakfast item made with a medium-weight batter that is poured and cooked on a griddle in round cakes and served in stacks
b.	A very thin breakfast item made with a milk-egg batter with high egg content
c.	A breakfast item made using milk-egg batter that is sweet and heavy
d.	A breakfast item made using a medium-weight pour batter similar to pancake batter, but with added egg and oil

____ 76. What is a Swedish pancake?

a.	A pancake served with powdered sugar and fresh fruit on top
b.	A very thin breakfast item made with a milk-egg batter with high egg content
c.	A breakfast item made with a slightly sweetened milk-egg batter that is a bit heavier than a crpe batter
d.	A breakfast item made using a medium-weight pour batter similar to pancake batter, but with added egg and oil

____ 77. What type of fish is lox?

a.	Cod
b.	Tilapia
c.	Salmon
d.	Tuna

____ 78. What breakfast item may be finished with cheese, bacon, sausage, or red-eye gravy?

a.	Hash
b.	Home fries
c.	Bacon
d.	Grits

____ 79. What breakfast item made with a batter is often cooked in a lightly oiled, very hot saut pan?

a.	Swedish pancakes
b.	Crpes
c.	Waffles
d.	Grits

____ 80. Which fish item may be served in an authentic English "fry up" breakfast?

a.	Salmon
b.	Lox
c.	Trout
d.	Kippers

____ 81. Which of the following is an example of a granular hot cereal?

a.	Farina
b.	Oatmeal
c.	Cracked wheat
d.	Hash

____ 82. Which item is made from the lightest batter?

a.	Waffle
b.	Pancake
c.	Crpe
d.	Swedish pancake

____ 83. Crpes are thin pancake-type items made from a batter that has a

a.	low egg content.
b.	high egg content.
c.	reduced egg content.
d.	heavy quality.

____ 84. It is important to cook which breakfast proteins as close to service as is practical?

a.	Bacon and sausage
b.	Hash
c.	Ham and Canadian bacon
d.	Lox and trout

____ 85. When bacon is cooked properly it should be

a.	crisp and browned.
b.	raw in the thick section.
c.	soft and burned.
d.	crisp but raw in the thick middle section.

____ 86. Home fries are made from

a.	corn.
b.	potatoes.
c.	meat.
d.	hash.

____ 87. What makes Charleston-style grits creamy?

a.	Using a lot of butter
b.	Boiling in milk instead of water
c.	Red-eye gravy
d.	Stirring in sugar

____ 88. What is the natural form of sugar found in fruits?

a.	Lactose
b.	Sucrose
c.	Fructose
d.	Galactose

____ 89. Fruits that have a central pit enclosing a single seed are known as

a.	drupes.
b.	coulis.
c.	crudits.
d.	compote.

____ 90. Which type of fruit is an apple?

a.	Spring
b.	Winter
c.	Summer
d.	Tropical

____ 91. Citrus fruits have an abundance of vitamin

a.	A.
b.	B.
c.	D.
d.	D.

____ 92. What does it mean when canned products are rated U.S. Grade A Fancy?

a.	They are of the lowest quality.
b.	They are of average quality.
c.	They are of the highest quality.
d.	They are of the fanciest quality.

____ 93. What happens when fruits emit ethylene gas?

a.	They are dangerous to eat.
b.	They must be thrown out.
c.	They cause other fruits to ripen.
d.	They easily absorb odors from other fruits.

____ 94. Fruits that need to ripen should be stored at a room temperature of

a.	45F to 50F (7C to 10C).
b.	55F to 60F (13C to 16C).
c.	65F to 70F (18C to 21C).
d.	75F to 80F (24C to 27C).

____ 95. What is the chemical process that occurs when oxygen in the air comes in contact with the flesh of cut fruit?

a.	Aquaculture
b.	Polyphenol oxidase
c.	Enzymatic browning
d.	Hydroponic farming

____ 96. In which cooking method is fruit cooked in simmering liquid?

a.	Baking
b.	Grilling
c.	Broiling
d.	Poaching

____ 97. What helps fruits retain their structure?

a.	Acid
b.	Salt
c.	Water
d.	Alkali

____ 98. Which fruit is also known as a Chinese gooseberry?

a.	Mango
b.	Kiwi
c.	Raspberry
d.	Fig

____ 99. Which quality grade of fruits do most foodservice operations purchase?

a.	U.S. Extra Fancy
b.	U.S. Fancy
c.	U.S. No. 1
d.	U.S. No. 2

____ 100. Which fruits turn an unappetizing dark color when their flesh has been exposed to air?

a.	Melons
b.	Kiwis
c.	Peaches
d.	Pineapples

____ 101. Enzymatic browning occurs more quickly in fruits that contain the enzyme

a.	amylase.
b.	amino acid.
c.	hydrolases.
d.	polyphenol oxidase.

____ 102. What causes the cells in fruit to break down more quickly, making the fruit soft?

a.	Polyphenol oxidase
b.	Ethylene gas
c.	Acids
d.	Alkalis

____ 103. When fruit is cooked with sugar, the sugar causes the fruit to become

a.	soft.
b.	firm.
c.	tender.
d.	spoiled.

____ 104. What ingredient needs to be added to cooked fruit once the fruit has been broken down to a sauce?

a.	Salt
b.	Sweetener
c.	Additive
d.	Strengthener

____ 105. Canned fruit that is bruised and mushed would be given a USDA rating of

a.	U.S. Grade A Fancy.
b.	U.S. Grade B Choice.
c.	U.S. Grade C Standard.
d.	U.S. No. 2.

____ 106. Which are considered a summer fruit?

a.	Grapes
b.	Apples
c.	Bananas
d.	Coconuts

____ 107. Which is a winter fruit?

a.	Kiwi
b.	Blueberry
c.	Apricot
d.	Grapefruit

____ 108. Which type of fruit has about 7,500 varieties?

a.	Pears
b.	Plums
c.	Melons
d.	Apples

____ 109. A good-quality fruit will usually be

a.	dry.
b.	plump.
c.	soft.
d.	dark.

____ 110. Which is a winter fruit?

a.	Lemon
b.	Kiwi
c.	Mango
d.	Cherry

____ 111. Which fruit has two general categories of dessert and cooking?

a.	Pears
b.	Plums
c.	Apples
d.	Peaches

____ 112. To keep cut fresh fruit from turning brown, coat it with

a.	water.
b.	sugar.
c.	honey.
d.	lemon juice.

____ 113. Which vegetable grows on a tall, thick stalk and resembles miniature cabbages?

a.	Tomatoes
b.	Corn
c.	Brussels sprouts
d.	Peas

____ 114. In the United States, what are the four main groups of lettuce?

a.	Bibb, romaine, leaf, and Boston
b.	Butterhead, crisphead, leaf, and romaine
c.	Romaine, spinach, Swiss chard, and leaf
d.	Iceberg, romaine, leaf, and spinach

____ 115. Which salad greens may be more tender and can be planted in the spring for harvest a few weeks later?

a.	Brassica
b.	Field mixes
c.	Chicory
d.	Micro greens

____ 116. Which is a seed blend that includes a variety of leafy lettuce and other greens?

a.	Micro greens
b.	Spring fields
c.	Field mixes
d.	Mesclun mix

____ 117. Which is a tuber vegetable?

a.	Sweet potato
b.	Lima bean
c.	Celery
d.	Cucumber

____ 118. Which lettuce is the most flavorful?

a.	Bibb
b.	Leaf
c.	Romaine
d.	Crisphead

____ 119. Which vegetable is actually a type of beet that does not have a root?

a.	Spinach
b.	Swiss chard
c.	Radicchio
d.	Chicory

____ 120. Button and shiitake are types of

a.	mushrooms.
b.	onions.
c.	potatoes.
d.	tomatoes.

____ 121. Which cooking method is most appropriate for eggplant?

a.	Boiling
b.	Broiling
c.	Steaming
d.	Braising

____ 122. Which cooking method is best to retain vitamins and minerals?

a.	Boiling
b.	Braising
c.	Steaming
d.	Roasting

____ 123. Which cooking method is best for vegetables with little or no skin?

a.	Sauting
b.	Steaming
c.	Baking
d.	Braising

____ 124. What is the best way to store roots and tubers?

a.	Peeled and in the refrigerator
b.	Dry and unpeeled in a warm, bright area
c.	Dry and unpeeled in a cool, dark area
d.	Wet and peeled in a cool, dark area

____ 125. Cucumbers are what type of vegetable?

a.	Flower
b.	Fruit
c.	Stem
d.	Tuber

____ 126. Potatoes and yams are what type of vegetable?

a.	Root
b.	Stem
c.	Fruit
d.	Tuber

____ 127. Which class of vegetables includes broccoli and cauliflower?

a.	Seed
b.	Stem
c.	Fruit
d.	Flower

____ 128. Sticks or pieces of raw vegetables with a dipping sauce can be served as an appetizer called

a.	coulis.
b.	crudits.
c.	tempura.
d.	guacamole.

____ 129. An avocado falls into which vegetable classification?

a.	Seed
b.	Fruit
c.	Tuber
d.	Flower

____ 130. Corn is which type of vegetable?

a.	Seed
b.	Stem
c.	Tuber
d.	Flower

____ 131. A turnip is classified as which type of vegetable?

a.	Stem
b.	Seed
c.	Root
d.	Fruit

____ 132. A carrot is which type of vegetable?

a.	Stem
b.	Seed
c.	Fruit
d.	Root

____ 133. Vegetables of what category come from flowering plants and have seeds?

a.	Stem vegetables
b.	Fruit vegetables
c.	Leafy vegetables
d.	Flower vegetables

____ 134. Butterhead and romaine are varieties of

a.	spinach.
b.	lettuce.
c.	Swiss chard.
d.	mustard greens.

____ 135. Which of the following is a fruit vegetable?

a.	Bell pepper
b.	Corn
c.	Beet
d.	Celery

____ 136. Vidalia and pearl are varieties of

a.	beet.
b.	leek.
c.	onion.
d.	scallion.

____ 137. Why do most vegetables need to be kept dry?

a.	Lack of moisture causes produce to spoil quickly.
b.	Excess moisture causes produce to spoil quickly.
c.	Lack of starch causes produce to spoil quickly.
d.	Excess starch causes produce to spoil quickly.

____ 138. Which cooking method quickly and partially cooks vegetables in hot water or oil before shocking them in cold water to halt the cooking process?

a.	Baking
b.	Boiling
c.	Blanching
d.	Braising

____ 139. Which vegetable is the immature flower of a thistle plant?

a.	Artichoke
b.	Asparagus
c.	Radish
d.	Leek

____ 140. Which is the most appropriate cooking method for cabbage and celery?

a.	Baking
b.	Braising
c.	Broiling
d.	Deep-frying

____ 141. Even with proper storage, most foodservice operations do not keep produce for more than

a.	3 days.
b.	48 hours.
c.	4 days.
d.	4 weeks.

____ 142. Chili peppers and squash are what type of vegetables?

a.	Seed
b.	Fruit
c.	Tuber
d.	Flower

____ 143. Which variety of potato is high in moisture and sugar, but low in starch content?

a.	Yam
b.	Russet
c.	New potato
d.	Yellow-fleshed

____ 144. Yukon gold is a variety of what type of potato?

a.	Russet
b.	New
c.	All-purpose
d.	Yellow-fleshed

____ 145. Which type of potato is referred to as an Idaho potato?

a.	Russet
b.	New
c.	All-purpose
d.	Yellow-fleshed

____ 146. Yams can be stored up to how many weeks?

a.	1
b.	2
c.	3
d.	4

____ 147. When potatoes are exposed to light, they

a.	ripen slowly.
b.	become mushy.
c.	develop a greenish color.
d.	release a harmless odor.

____ 148. Sweet potatoes, yams, and russet potatoes are suited to baking, pureing, and frying because they are

a.	low in starch and low in moisture.
b.	high in starch and low in moisture.
c.	low in starch and high in moisture.
d.	high in starch and high in moisture.

____ 149. As potatoes age, the starch content

a.	increases.
b.	decreases.
c.	is neutralized.
d.	stays the same.

____ 150. Which variety of potato is best for sauting?

a.	Chef's
b.	Russet
c.	New
d.	Sweet

____ 151. An American-Jewish traditional potato dish is

a.	latkes.
b.	gnocchi.
c.	spaetzle.
d.	dumplings.

____ 152. Which type of nut is teardrop-shaped and eaten raw, toasted, and cooked?

a.	Brazil
b.	Cashew
c.	Almond
d.	Hazelnut

____ 153. Which part of a grain is the largest and a major source of protein and carbohydrate?

a.	Hull
b.	Bran
c.	Germ
d.	Endosperm

____ 154. Which variety of rice has an aromatic, nutty flavor?

a.	Basmati
b.	Jasmine
c.	Arborio
d.	Heirloom

____ 155. Which variation of corn is used to make succotash?

a.	Masa
b.	Grits
c.	Hominy
d.	Cornmeal

____ 156. How many inches above floor level should dry grains be stored on shelves?

a.	3
b.	6
c.	9
d.	12

____ 157. Small dumplings used in German cuisine are

a.	latkes.
b.	pierogi.
c.	spaetzle.
d.	arborio.

____ 158. Pasta and dumpling doughs include both a starch and

a.	gluten.
b.	spices.
c.	a liquid.
d.	shortening.

____ 159. How many days can fresh, uncooked pasta be stored in the refrigerator?

a.	2
b.	4
c.	6
d.	8

____ 160. Why is the resting stage important when preparing fresh pasta dough?

a.	It cuts down on the cooking time.
b.	It prevents dough from becoming too elastic.
c.	It allows the dough to relax and makes it easier to roll.
d.	It ensures that the pasta can be saved and used at a later date.