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SECTION 5 SALSA AND PEPPER
Test your knowledge of the first section of the document.

Number of questions:: 10
Type of questions:: Combination of multiple choice
and fill in the missing words
Minimum Score Allowable:: 70%
Time allowed:: 6 minutes
All questions must be answered.
THIS IS THE LAST EXAM IN THIS SERIES
Your must answer at least 70 % of the questions correctly in 6 minutes or less to be advanced to the next section, which is the Recipe Section (not the "Downloader"). If you qualify you will be given the link to the beginning of the next section.

Another Cyberchefs Electronic Union Web Resource Document

THE QUIZ

ANSWER THE QUESTIONS
and then "submit the form"


__ Enter Your Name (optional):

__ Enter Your E-mail Address (required):

__ Job Occupation (required):

__ Have You Read this Section of Salsa and Chilies Document? (Required):

__ If Yes to above, is the information well presented and helpful.? (Required):

TAKE THE CYBERCHEFS ELECTRONIC UNION'S
"SALSA and PEPPER " TEST 4

1. THE THREE FUNDAMENTAL STEPS IN PREPARING FRESH CHILES FOR SALSA ARE?:
Washing,Blistering,Grinding
Frying,Cooling,Peeling
Blistering,Cooling,Peeling
Washing,Frying,Peeling

2. IN COMMERCIAL OPERATIONS, CHILE PASTE or PULP MADE BY RECONSTITUTING LARGE DRIED CHILES IS FREQUENTLY FRIED IN OIL WITH OTHER INGREDIENTS TO YIELD THE FINAL BASELINE FLAVOR ?:
TRUE
FALSE


3. IF YOU NEED TO PEEL LARGE QUANTITIES OF PEPPERS YOU SHOULD ROAST THEM.


WHEN BUYING DRIED CHILE POWDERS LOOK FOR BRIGHT COLOR AND IF IT IS YELLOWISH IN COLOR THIS USUALLY INDICATES?:



5,6,7,8. MATCH THE TYPE OF DRY CHILE IN THE LEFT COLUMN WITH THE METHODS OR STATEMENTS IN THE RIGHT COLUMN

PLEASE ENTER THE MATCHING LETTER(S) IN THE BRACKETS TO INDICATE YOUR ANSWER; USE AN - TO SEPARATE ANSWERS WITH MORE THAN ONE LETTER:


EXAMPLE....
SMALL CHILIES... [A] Base made with these chiles spoil easily due to low acid level.

[B] When vinegar packed, do not rinse to avoid flavor loss.

[C] Usually just crumbled or crushed between the fingers

[D] Seeds usually not removed when prepared using this method.

[E] Wipe with damp cloth to remove dust and dirt.

[F]Soak and save liquid for recipe

[G] No soaking needed

[H] Toast gently to reconstitute and impart flavor

[I] Use just as they are.

[J] Name for a string of dried red chiles in the South West.

CANNED or
"ESCABECHE"...
"RISTRAS"...
LARGE CHILES...


9. NEUTRALIZING IS THE PROCESS OF PIQUANCY.


10. CHOOSE FROM THE FOLLOWING LIST WHICH PROCESS ARE THOSE ASSOCIATED WITH NEUTRALIZATION?:
Slit or cut pod in half and remove the seeds under cold running water.
Leave stem in and freeze.
Soaking in saltwater or vinegar for 1/2 an hour.
All
1 and 2
1 and 3
2 and 3
None


If you are ready then ...

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