ProStart II Final Review 2
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11th Grade
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is an
example of a butter substitute in a
recipe?
Egg yolks
Peanut Butter
Creamer
Margarine
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which cooking method is best for very lean fish?
Broiling
Baking
Grilling
Poaching
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a non-functional garnish?
Microgreens added to the top of a pasta dish
Brunoise carrots added to broccoli
A rosemary sprig added to the top of a steak
Lemon wedge squeezed over salmon
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What percentage of milk fat must true ice cream contain?
6 %
7%
8%
9%
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How is a compote made?
Mixing fresh fruit and whipped cream together
simmering fresh or dried fruits in a sugar syrup
mashing fresh or fried fruits to a pulp
boiling fresh fruit and peeling the skin off of it before serving
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which type of connective tissue will break down during the process of cooking meat?
Gristle
Silverskin
Elastin
Collagen
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does blanching do to vegetables?
Hardens the flesh
Produces strong flavors
Increases the vetetables calories
Sets the color
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