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Microeconomics 9th Edition Colander Test Bank
Microeconomics 9th Edition Colander Test Bank
Test Bank
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Microeconomics 9th Edition Colander Test Bank
Chapter 02
1. The production possibility model can be used to demonstrate the concept of opportunity cost.
True False
2. Production possibility curves are upward-sloping because increased production of one good
implies reduced production of other goods.
True False
3. An economy that operates inside its production possibility curve is less efficient than it would be if
it were operating on its production possibility curve.
True False
4. If the principle of increasing marginal opportunity cost holds, the opportunity cost of producing
each additional unit of a good should fall as production of that good rises.
True False
5. Productive efficiency is not achieved at any point inside the production possibility curve.
True False
2-1
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suited to the production of that good than are the resources of other countries.
True False
7. Two nations with differing comparative advantages will be able to consume more if they specialize
and trade with each other than if they did not specialize or trade with each other.
True False
8. Two nations with differing comparative advantages will be able to consume more if each produces
the good for which the opportunity cost is highest and trades for the good for which opportunity
cost is lowest.
True False
9. The law of one price means that prices eventually will be the same in all countries and eventually
True False
2-2
© 2013 by McGraw-Hill Education. This is proprietary material solely for authorized instructor use. Not authorized for sale or distribution
in any manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
10. Which of the following cannot be determined by using a production possibility table?
B. How much less of one output must be produced if more of another output is produced
11. Supposed each of the following rows represents the choice faced by policy makers given the
current set of U.S. institutions and technology. What is the opportunity cost of reducing
2-3
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in any manner. This document may not be copied, scanned, duplicated, forwarded, distributed, or posted on a website, in whole or part.
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2183—GLAZED ONIONS
For the preparation without colouration: Peel some small onions of equal
size without grazing them. Set them to cook in enough white consommé to
almost cover them, and two oz. of butter per pint of consommé.
At the last moment roll them in their cooking-liquor, reduced to a glaze.
For the preparation with colouration: Cook the onions very gently in butter,
with a pinch of powdered sugar, so that the cooking and the colouring may
be effected together.
2185—SORREL (Oseille)
Having shredded the sorrel and washed it in several waters, set it to cook
gently in a little water. This done, thoroughly drain it on a sieve and mix it
with a pale roux, consisting of two oz. of butter and one oz. of flour. Add
one and one-quarter pints of consommé, salt, and a pinch of sugar to it, and
braise it in the oven for two hours.
Then rub it through tammy; thicken it with the yolks of six eggs or three
whole eggs beaten to a stiff froth and strained through a strainer. Heat, and
finish with one-sixth pint of cream and five oz. of butter.
Dish in a timbale, and sprinkle with strong, veal stock.
2186—OXALIS
Cook this in boiling salted water after having well cleaned and washed it. It
may then be prepared “à la Crème,” stuffed, or “au Gratin.”
Oxalis purée is called Purée Brésilienne, and is prepared in the same way as
turnip purée.
2187—SWEET POTATOES
Sweet potatoes are generally served, baked in their skins, and accompanied
by fresh butter. They may also be prepared according to the majority of
potato-recipes, especially the following:—
Sautées, Gratinées, Mashed, Duchesse, &c.
They may also be fried; but, in that case, they should be served the moment
they are ready, for they soften very quickly.
Finally, they may be prepared soufflé-fashion, after the directions given
under “Soufflé de Pommes de Terre.”
2198—PIMENTOS FARCIS
For this purpose take some small, green, carrot-shaped capsicums.
Remove their stems, after having skinned them; empty them, and half-fill
them with half-cooked, pilaff rice.
Then set them in a sautépan, and carefully braise them with excellent stock.
2200—PURÉE DE PIMENTOS
Braise some large, red capsicums, with two-thirds of their weight of rice.
When the whole is well cooked, rub it through a sieve, and add butter to the
extent of two oz. per quart of the preparation.
N.B.—This purée is particularly well suited to poached fowls and white
meats, and it is well to keep it thin.
2217—CHIPPED POTATOES
Cut the potatoes into thin roundels, by means of a special plane; put them
into cold water for ten minutes; drain them; dry them in linen, and fry them,
keeping them very crisp. Serve them cold or hot, with game roasted in the
English way.
2218—POMMES DE TERRE COLLERETTE
Turn the potatoes to the shape of corks, and cut them with a special knife
which grooves them. Treat them like chipped potatoes.
2248—MASHED POTATOES
Peel and quarter some Dutch potatoes, and quickly cook them in salted
water. When they feel soft to the touch, drain them; rub them through a
sieve, and work the purée vigorously with three oz. of butter per lb. of
potatoes. Then add, little by little, about one-half pint of boiling milk, in
order to bring the purée to the required consistence. Heat without boiling,
and serve.
Remember that mashed potatoes should be only just cooked, and that if they
be allowed to wait they lose all their quality.
2249—QUENELLES DE POMMES DE TERRE
Prepare a composition as for “Pommes Duchesse,” and add thereto (per
two lbs.) three whole eggs and one-third lb. of flour. Divide up the
preparation into one and one-half oz. portions; mould these to the shape of
corks or quoits, or mould them by means of a spoon, and set them in a
buttered sautépan. Poach them in salted water; drain them; set them on a
buttered dish sprinkled with grated cheese; dredge with grated cheese;
sprinkle with melted butter, and set the gratin to form.
On taking the dish out of the oven, sprinkle the quenelles with nut-brown
butter.
R (R )
2252—RIZ AU GRAS
Parboil one-half lb. of Carolina rice; drain it; fry it in butter, and moisten it
with twice as much white and rather fat consommé as would be needed just
to cover it. Set to boil, and then cook it gently in the oven for fifteen
minutes.
2253—RIZ A LA GRECQUE
Prepare some “Pilaff” rice. Add to it, per lb. of its weight one half-onion,
chopped and fried in butter, together with two oz. of fat sausage-meat,
divided into small portions, and two oz. of ciseled lettuce; cook the whole,
and complete with one-quarter pint of peas, cooked “à la Française,” and
one and one-half oz. of red capsicums cut into dice.
This garnish is mixed with the rice seven or eight minutes before serving.
2254—RIZ A L’INDIENNE
Parboil one-half lb. of Patna rice in salted water, for fifteen minutes; stirring
it from time to time the while.
Drain it; wash it in several cold waters; lay it on a napkin, and set the latter
on a tray or on a sieve. Dry for fifteen minutes in a steamer or in a very
moderate oven.
2255—RIZ PILAFF
Fry one chopped half-onion and one-half lb. of Carolina rice in two oz. of
butter. Stir over the fire, until the rice is well affected all over; moisten with
one quart of white consommé; cover, and cook in a moderate oven for
eighteen minutes. Transfer it to another saucepan as soon as it is cooked.
2260—FRIED SALSIFY
After having thoroughly drained it, cut it into three and one-half lengths,
and put these on a dish.
Season with salt and pepper; add lemon juice, a few drops of oil, some
chopped parsley, and leave to marinade for from twenty-five to thirty
minutes, taking care to toss the salsify from time to time. This done, drain
the lengths of salsify, dip them in some thin batter; plunge them in very hot
fat, and drain them when the batter is quite dry. Dish them on a napkin with
fried parsley.
N.B.—It is not absolutely necessary to marinade salsify; the question is one
of taste.
2261—SALSIFIS SAUTÉ
Cut it into two-inch lengths; dry them very well, and toss these in butter in
an omelet-pan, until they are of a nice golden colour. Season, and dish in a
timbale with fried parsley.
2262—SALSIFIS A LA CRÈME
Proceed as directed in the case of other vegetables prepared in this way.
2263—GRILLED TOMATOES
Take some whole tomatoes, if possible; oil them copiously, and grill them
gently.
2264—TOMATES FARCIES
If the tomatoes to be stuffed be large, cut them in two laterally; if they be
medium-sized or small, a lateral slice cut from their stem-ends is sufficient.
In any case, press them slightly in order to exude their juice and seeds;
season them inside with salt and pepper; set them on an oiled tray, and half-
cook them in the oven.
Finally, stuff them as their designation on the menu requires.
2269—PURÉE DE TOMATES
See Tomato Sauce (No. 29).