_____ is a brown sauce made with mushrooms, tomato sauce, and tarragon.

_____ is a brown sauce made with mushrooms, tomato sauce, and tarragon.
 a. Bordelaise
  b. Chasseur
  c. Mornay
  d. Robert

Q. 2

When meat is heated, the muscle fiber proteins denature, unfold, coagulate, and toughen at around
 a. 100 degrees F.
  b. 120 degrees F.
  c. 140 degrees F.
  d. 150 degrees F.
  e. 170 degrees F.

Q. 3

Which of the following statements about flavor enhancements is incorrect?
 a. All professional chefs recommend that salt should be added at the beginning of the cooking process.
  b. Self-basting can be achieved by barding.
  c. Seasoning prior to heating may improve flavor if the seasoning becomes part of the crust.
  d. Basting meat helps it retain both moisture and flavor.

Q. 4

Warmed-over meat flavor is an example of _____.
 a. the Maillard reaction
  b. protein coagulation
  c. fatty acid oxidation
  d. none of the above answers is correct

Q. 5

During cooking, at what temperature does connective tissue shrink while moisture is lost and the meat appears pinkish-brown and visibly loses juices?
 a. 100 degrees F
  b. 120 degrees F
  c. 140 degrees F
  d. 150 degrees F
  e. 170 degrees F

Q. 6

Which of the following statements about searing meat is true?
 a. Searing decreases the flavor of meat.
  b. Searing will help to keep the juices inside a piece of meat as it cooks.
  c. To sear, place the meat in a cold pan on the stove and slowly increase the heat until the meat begins to caramelize on the outside.
  d. Trying to move the meat too early in the searing process will destroy the crust formation.

Q. 7

Exposing meat to high temperatures for too long of a time period will do all of the following except
 a. lengthen muscle fibers.
  b. denature proteins.
  c. cause meat to dehydrate.
  d. all of the above answers are correct

Q. 8

Which of the following statements regarding meat preparation is false?
 a. Surface moisture on meat should be wiped before cooking.
  b. For best results, frozen meats should be thoroughly thawed at room temperature before cooking.
  c. A frozen roast may take up to three times longer to prepare than a thawed roast.
  d. Frozen cuts are more difficult to heat evenly and the center may remain frozen even though the outside looks perfectly done.
  e. all of the above answers are correct

Q. 9

Which of the following is the best cooking method for a tender cut of meat?
 a. frying
  b. braising
  c. stewing
  d. steaming

Q. 10

Which form of pork would be the best for larding or barding?
 a. Canadian bacon
  b. prosciutto
  c. ham hocks
  d. cutlets
  e. bacon