Sizzle Quiz Answers, Summer 2008–Fall 2009

Fall 2009 Special Section Buffet Platter Quiz Answers

In “Special Section: Building a Great Buffet Platter,” John Kinsella, CMC, CCE, AAC, discusses competing in a cold-food salon, and offers tips for creating a successful platter and essential platter recipes.

  1. A gross piece demonstrates the proper slicing of a pâté or terrine.
    a. True
  2. Aspic is made from a clarified consommé.
    a. True
  3. Smoking and curing can be included in a platter menu.
    a. True
  4. Utilizing whole proteins from the same carcass is appropriate.
    a. True
  5. Pâte dough does not need to rest.
    b. False
  6. It is advisable to add more gelatin to your aspic if you are competing.
    a. True
  7. Little practice is needed to create a gold-medal platter.
  8. An appropriate cold sauce should be served with a platter.
    a. True
  9. A variety of knife skills should be demonstrated on a platter.
    a. True
  10. At least four cooking methods should be demonstrated per platter.
    a. True
  11. Menu planning is the backbone of a good platter.
    a. True
  12. Flavor is not important in a competition-platter presentation.
    a. True

Summer 2009 Special Section Classical Menu Writing Answers

In “Special Section: Classical Menu Writing,” John Kinsella, CMC, CCE, AAC, discusses how to create menus and menu types.

  1. When writing a menu, which of the following should you take into consideration?
    b. Number of people
  2. In what French restaurant/restaurants was the modern menu born?
    a. Restaurants of the Palais-Royale
  3. How many menu types are there?
    b. Four
  4. Using the term gravy is a great way to enhance your menu.
    b. False
  5. Which of the following should you bear in mind when writing a menu?
    d. All of the above
  6. In what century did the menu we know today originate?
    c. 19th
  7. Which of the following is an advantage of the specialty party menu?
    d. Compiled of previously arranged couverts and requires less staff
  8. Carte du jour menus allow a wider choice than table d’hote menus.
    a. True
  9. It is not important to name the article, cut used, place of origin, method cooking or name of garnish/sauce.
    b. False
  10. It is better to have fewer dishes well cooked and correctly served than a multi-course menu.
    a. True

Spring 2009 Special Section Fish Quiz Answers

In “Special Section: Classical Fish Dishes,” John Kinsella, CMC, CCE, AAC, discusses classical cuts of fish dishes, classical fish soups and classical fish dishes using other cooking methods.

  1. Shellfish are divided into two groups, what are they?
    d. Crustacean and mullusca
  2. What is another name for fish glaze?
    c. Reduced fish stock
  3. Which set of points should be observed when purchasing fish?
    c. Bright eyes, red gills, firm flesh, plenty of scales, pleasant smell
  4. Which vitamins do fish contain?
    d. A, C and D
  5. Caviar is obtained from:
    b. Sturgeon
  6. Which sea-fish is most similar in appearance to salmon?
    a. Tunny
  7. The average weight of turbot is:
    b. 2½–3 kg.
  8. What are the purchasing units of oysters?
    d. Dozens
  9. The color of live lobster is:
    d. Bluish black
  10. Hen lobsters are more distinguished from a cock lobster by their broader tail.
    a. True
  11. There are more than two types of bouillabaisse.
    a. True
  12. Langoustine is a type of prawn.
    a. True
  13. Saffron is used in all types bouillabaisse.
    b. False
  14. Salmon can be used in bouillabaisse.
    b. False

Fall 2008 Special Section Game Quiz Answers

In “Special Section: Game, Both Furred and Feathered,” John Kinsella, CMC, CCE, AAC, discusses furred and feathered game, and offers preparation tips and venison recipes.

  1. Which of the following statements is true?
    c. The USDA inspects game meats
  2. Venison chops come from what part of the meat?
    c. Haunch
  3. Which of the following statements is true?
    c. Rabbits are delivered with the skin on and need to be boned for use
  4. Marinades are used for what purpose?
    d. To increase tenderization and flavor
  5. During what parts of the year is game in season?
    b. Spring and autumn
  6. How many days are larger animals usually hung for?
    b. 10
  7. What does the process of barding impart?
    d. All the above
  8. Curing salts are not needed to preserve meats. Meats need to be smoked.
    b. False
  9. In Ireland, fresh venison sausage is called “nobs’ sausage.”
    a. True
  10. Strong-flavored sauces are used in game dishes.
    a. True
  11. Game birds can be roasted or braised.
    a. True
  12. Fruits, such as fresh cherries, are an excellent fruit to serve with game birds.
    a. True
  13. Game is cooked and served all over the world.
    a. True

Summer 2008 Special Section Poultry Quiz Answers

In “Special Section: Poultry and Volaille,” John Kinsella, CMC, CCE, AAC, discusses the definition of poultry, classical groups of chicken and signs of quality.

  1. The large chicken suitable for roasting is a capon.
    a. True
  2. Which four attributes are a sign of quality in chicken?
    d. Bluish tint skin, pliable breastbone, fresh smell, plump
  3. When preparing a chicken for roasting, the wishbone may be removed in order to facilitate carving.
    a. True
  4. The traditional method of cutting a chicken into pieces for sauté yields 2 drumsticks, 2 thighs, 2 wings, 2 breasts and the carcass.
    a. True
  5. The most suitable weight of chicken for cutting a supreme is:
    1¼–½ kg (2½–3 lbs.)
  6. When preparing supremes of a chicken, the skin is left on.
    b. False
  7. Why is it more efficient to remove the wishbone from a chicken before removing the supremes?
    d. All of the above
  8. Which of the following are typical ingredients of chicken chasseur sauté?
    d. None of the above
  9. When cooking pieces of chicken for sauté, which pieces would you put into the pan first?
    b. Drumsticks
  10. Why?
    c. Tough to tender
  11. Which of the following are typical of a chicken à la king?
    a. Red pimento, mushrooms, Marsala
  12. When preparing chicken vol-au-vent, the chicken mixture should be put into the puff-pastry cases well in advance of service in order to let the flavor soak into the pastry.
    b. False
  13. When preparing a fricassee of chicken, the pieces of chicken should be cooked with the sauce.
    a. True
  14. Mayonnaise sauce would normally accompany a chicken salad.
    a. True
  15. When roast chicken is cooked, there should be slight signs of blood in the juice issuing from it?
    b. False
  16. How do you cook an old hen?
    c. Stocks and soups
  17. Why is it important not to break the gallbladder of a chicken when cleaning it?
    a. Poison will taint the bird
  18. Chicken should be trussed before boiling.
  19. The normal weight for a goose is:
    a. 12 lbs.
  20. Cooked goose meat tends to be:
    a. tough
  21. The term “poultry” refers to:
    d. Domestic birds bred to be eaten
  22. The flesh of poultry is more easily digested than butcher’s meat.
    a. True
  23. Unlike meat, fresh poultry should be hung.
    b. False
  24. Frozen birds must be kept in a deep freeze until defrosted.
    a. True
  25. When defrosting birds it is best to:
    d. place them in the refrigerator