rouxbe plant based certification course exam quest
rouxbe plant based certification course exam
rouxbe plant based certification course
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Food handlers licence
Food handlers licence
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DoctorKen
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Rouxbe
Rouxbe Plant-Based Certification Course
Exam Questions with Correct Verified
Solutions 100% Guaranteed Pass
The up and down technique is more appropriate than the rolling
technique for foods that are A)long B)wide C)large - ANS ✓C
True of false: the main difference between poaching, simmering, and
boiling is the temperature of the liquid - ANS ✓True
To prepare vegetables for steaming, its important to ____ for fast and
even cooking. A)peel B)poke holes C)cut into even sized pieces - ANS
✓C
Which of the following moist heat cooking method is not a submersion
method? A)simmering B)boiling C)steaming D)poaching - ANS ✓C
Compared to submersion cooking methods, steaming ___ the water-
solvable vitamins and nutrients within. A)loses more of B)maintains
more of C)does not affect - ANS ✓B
Steaming is classified as a ____ cooking method. A)dry heat B)moist
heat C)combination - ANS ✓Moist heat
True or false: in order to steam food, the basket must be perforated -
ANS ✓True
Rouxbe Plant-Based Certification Course
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During steaming, _____ colored veggies can be prone to losing their
natural pigment. A)orange B)green C) red D)white - ANS ✓B)green
When uncovering a pot of foods that is steaming, lift up the _____ edge
of the lid first. A)near B)far - ANS ✓Far
True or false: when steaming, the more the steaming liquid is
seasoned, the more flavor will penetrate center of the food - ANS
✓False
True or false: steaming is a low fat (or no fat) cooking method - ANS
✓True
Steaming _____ vegetables. A)adds flavor to B)adds only a small amount
of flavor if a flavorful liquid is used with the C)takes flavor away from
- ANS ✓B
True or false: steaming is an ideal method to reheat foods - ANS ✓True
If steaming vegetables that will be heated again later when used, its
best to: A)cook them through B)parcook - ANS ✓B
When placing food into a steaming basket, its best to place the food in
a ___ layer to obtain even cooking. A)single B)double C)triple - ANS ✓A
True to false: poaching wil cook foods faster and more gently than
simmering - ANS ✓False
Rouxbe Plant-Based Certification Course
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True or false: simmering is the most common moist heat submersion
cooking metlhod - ANS ✓True
True or false: generally, a flavorful liquid is used while poaching - ANS
✓True
Vegetables are best steamed: A)slowly over very gentle steam
B)quickly over vigorous steam - ANS ✓B
True or false: before steaming, the cooking liquid must be brought to
a simmer or boil before the food is placed over the otp - ANS ✓True
True or false: for the best roasting results, vegetables need to be cut
into even sized pieces - ANS ✓True
When sweating, what is the correct pan temperature? A)high
B)medium high C)medium D)low - ANS ✓D
True or false: when cooking garlic by sweating, its bestie to add the
garlic at the end of the cooking process - ANS ✓False
True or false: sautéing is a great technique for extracting the flavor of
ingredients - ANS ✓False
What will over browning garlic do to the characteristics of the dish
you build on top of it? A)makes it bitter B)make it bitter and turn the
dish darker C)darker and have a very strong garlic flavor D)the
caramelization in the garlic would add a rich and nutty flavor - ANS
✓B
Rouxbe Plant-Based Certification Course
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High water content vegetables should be cooked over high heat and
seasoned at the ___ of cooking. A)beginning B)middle C)end - ANS ✓C
In general , combination cooking could involve which of the following
techniques: A)simmering and steaming. B)sautéing and roasting
C)sweating and simmering. D)sweating and roasting E)boiling and
roasting - ANS ✓C
When cooking with heat, there are only ____ fundamental ways to
apply heat. A)3-moist, dry, and submersion. B)4-moist, dry, radiant,
and combo C)two -moist and dry D)3-moist, dry and combo - ANS ✓C
Select the key reason(s) for an unsuccessful stir fry: A)overcrowding
the wok , B)low heat C)not preparing the mise en place D)using wet or
very cold ingredients E)all of the above - ANS ✓E
When roasting vegetables, in order to obtain the best browning, place
the vegetables: A)cut side up B)cut side down - ANS ✓B
If you were going to make cauliflower soup, you wou ld mot likely
start with which of the following techniques to develop your base
flavor profile: A)sweating, being sure the ingredients only take on a
little color B)sautéing, but only for a short period of time C)simmering
to extract and concentrate the flavors from your mirepoix D)sweating,
making sure you properly preheat the pan first E)sweating, on low
temp, preheating not necessary - ANS ✓E
True or false : never season veggies with salt prior to roasting - ANS
✓F
Rouxbe Plant-Based Certification Course
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