Scribd
Upload
54 views

PCI Exam 3pro Chef 9th v1

The document contains a 25 question multiple choice exam on professional cooking topics like meat cooking methods, breading procedures, frying techniques, and yeast dough production. It also includes a section to order the 12 steps of yeast dough production and identify the 5 mother sauces along with their liquids and thickening agents.

Uploaded by

Cole McKown
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
54 views

PCI Exam 3pro Chef 9th v1

The document contains a 25 question multiple choice exam on professional cooking topics like meat cooking methods, breading procedures, frying techniques, and yeast dough production. It also includes a section to order the 12 steps of yeast dough production and identify the 5 mother sauces along with their liquids and thickening agents.

Uploaded by

Cole McKown
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 6

Professional Cooking I

HMGT 123
Exam III
Part I

1. Which statement is NOT true about trussing poultry before roasting?


a. Trussing poultry before roasting will help it cook evenly.
b. Trussing poultry before roasting will help it retain moisture.
c. Trussing poultry before roasting will help it cook faster.
d. Trussing poultry before roasting will enhance its appearance.

2. Carry-over cooking refers to


a. the internal temperature of meat continuing to rise after being removed from the oven.
b. reheating previously cooked meats.
c. carrying a roast from the prep area to the oven so it can be “cooked”
d. meat that is cooked during a shift change or a “carry-over”

3. Low temperature roasting produces


a. less shrinkage and a juicier product
b. more even doneness.
c. shorter cooking times
d. a and b

4. A large bone in a roast would cause the roast to cook _________ than if the bone was
removed
a. slower
b. faster
c. the same
d. none of the above

5. It is best to leave the oven door closed when roasting because opening the oven door will
cause to item to cook
a. slower
b. faster
c. the same
d. none of the above

6. The five steps in a standard breading station, in order are:


a. Egg wash, bread, crumbs, raw product, flour, breaded product.
b. Raw product, flour, breadcrumbs, egg wash, breaded product.
c. Flour , raw product, egg wash, breaded product, bread crumbs.
d. Raw product, flour, egg wash, bread crumbs, breaded product.
7. Which of the following is NOT a characteristic of quality fried foods?
a. minimum fat absorption.
b. attractive golden color.
c. limp and greasy.
d. crisp surface or coating.

8. To cook an item submerged in hot fat is called:


a. sauté
b. roasting
c. deep frying.
d. baking.

9. To cook an item by surrounding it with hot air, as applied to meats, is called.


a. sauté
b. roasting
c. deep frying.
d. baking.

10. To cook an item quickly in a small amount of fat, usually while tossing it around, is called;
a. sauté
b. roasting
c. deep frying.
d. baking.

11. To cook an item by surrounding it with hot air, as applied to bread and pastries, is called:
a. sauté
b. roasting
c. deep frying.
d. baking.

12. Yeast, baking soda and baking powder are used in baked goods as a _____________ agent.
a. leavening
b. coloring
c. flavoring
d. tenderizing

13. The best way to remember the formula for pie dough is.
a. EZ as P-I-E.
b. Go Pie Go
c. P1, I2, E3
d. 3,2,1,P
14. The first step in producing yeast dough production is the weighing out of ingredients, also
called;
a. scooping
b. scaling
c. collecting
d. prepping

15. Yeast doughs have been properly mixed when they have become smooth and elastic. This is
an indication that:
a. gluten has properly developed
b. the yeast has activated
c. the liquids are thoroughly mixed in
d. the egg proteins have coagulated

16. Yeast doughs must be properly fermented for proper texture. During this stage
a. they need a warm environment
b. the yeast eats the sugar and produces carbon dioxide and alcohol
c. the dough will double in size
d. all of the above

17. After yeast doughs have been formed into shape (make-up) and panned they must be ______
before they are baked.
a. chilled
b. punched down
c. proofed
d. weighed

18. Yeast dough must be proofed in


a. a warm environment
b. the freezer
c. a hotel pan
d. none of the above

19. You can usually tell when yeast doughs have properly proofed when they have
a. approximately doubled in size
b. thoroughly chilled
c. turned color
d. split in half

20. To aid in the browning of yeast breads, they are sometimes coated with
a. sugar
b. corn starch
c. a wash of milk or egg
d. an artificial coloring agent
21. Knobby shaped muffins are an indication that the muffin dough was
a. over proofed
b. under proofed
c. under mixed
d. over mixed

22. Which of the following leavening agents is a living microorganism?


a. yeast
b. baking soda
c. baking powder
d. baking ammonia

23. How many fluid ounces are in one (1) gallon?


a. 36
b. 64
c. 128
d. 132

24. How many ounces are in 100 pounds?


a. 16
b. 160
c. 1600
d. 16,000

25. To measure 32 ounces of vegetable oil you would use a


a. liquid measure
b. scale
Professional Cooking I
HMGT 123
Exam III
Part II

Name_____________________________________________________

Put the 12 steps of yeast dough production in proper order. Enter the correct answer on your
Scantron coloring in two letters when necessary. (2 points each)

a. baking ac. cooling


b. scaling ingredients ad. make up and panning
c. punching ae. storing
d. rounding be. mixing
e. fermentation ce. benching
ab. scaling de. proofing

26. (1) 32. (7)

27. (2) 33. (8)

28. (3) 34. (9)

29. (4) 35. (10)

30. (5) 36. (11)

31. (6) 37. (12)


Name the five leading sauces, their liquid and thickening agent. (Each blank worth three points
each, 45 points total)

Name of Sauce Liquid Thickening Agent

1.

2.

3.

4.

5.

Finish the following formula for pie dough using the 3,2,1, P pie dough formula (6 points)

1. 6 ounces flour

2.

3.

4.

You might also like