Culinary EOCT Practice Questions (200 ct)
63. One kilogram (kg) equals _______. A. 1000 g B. 100 g C. 10 g D. 0.1 g
A. 1000 g
65. One quart (qt.) equals ______. A. 0.28 L B. 0.95 L C. 3.8 L D. 32 L
B. 0.95 L
41. Cutting horizontally across a carrot produces a slice called a ______. A. Rondelle B. Batonnet C. Brunoise D. Julienne
A. Rondelle
183. Which of the following would be the best choice for boiled potatoes? A. Round red B. Russet Burbank C. Fingerling D. Peruvian blue
A. Round red
73. To peel garlic, place a close on the cutting board, place the, ________. A. Side of the chef knife on the clove and press firmly B. Tip of the chef knife on the clove, hit the handle with the palm of your hand C. Double edge of the chefs knife blade on the clove, lift and bring them shortly D. Handle of the chef knife on the clove, lift and bring down sharply
A. Side of the chefs knife on the clove and press firmly
59. The interior of a ________ is heated with pressurized steam, which makes the appliance the best choice for providing a quick and efficient way to heat a large quantities of liquid. A. Steam jacketed kettle B. Pressure steamer C. Tilt braiser D. Salamander
A. Steam jacketed kettle
144. To successfully thicken a sauce using an emulsion, it is important to _______ whole stirring constantly. A. Add the fat portion slowly to the water portion B. Add the fat portion all at once to the water portion C. Add the water portion slowly to the fat portion D. Add the water portion all at in e to the fat portion
A. Add the fat portion slowly to the water portion
168. Which of the following lists of peppers are written in correct heat intensity order beginning with the mildest and ending with the hottest? A. Ancho, jalapeño, cayenne, and habanero B. Jalapeño, , ancho, cayenne, and habanero C. Cayenne, habanero, ancho, and jalapeño D. Ancho, habanero, jalapeño, and cayenne
A. Ancho, jalapeño, cayenne, and habanero
128. Which sandwich attribute would a chef provide by lightly sprinkling the top layer of ingredients on an open-faced sandwich with finely mince ripe tomatoes and green pepper? A. Appearance B. Moisture C. Texture D. Flavor
A. Appearance
103. Traditionally, lettuces and other greens were always torn rather than cut because ________. A. At one time carbon steel knives were common and gave the produce a metallic taste B. Do not meet fine dining standards C. It is easier to Tara because the leaves are uneven and oddly shaped D. The leaves were usually wet in the knife blades can easily slip
A. At one time carbon steel knives were common and gave the produce a metallic taste
192. Mealy potatoes are ideal for which of the following? A. Baking and deep frying B. Baking and boiling C. Boiling and pan frying D. Boiling and roosting
A. Baking and deep frying
188. Pearled versions of ______, which is one of the oldest grains eaten by humans, are used in soups and stews. A. Barley B. Millet C. Oats D. Rye
A. Barley
14. Norwalk in Norwalk like viruses cause well over 180, 000 sicknesses each year. This virus ________. A. Can be destroyed by heat B. Can be destroyed by cold C. Can be destroyed by washing D. Cannot be destroyed and can only be prevented
A. Can be destroyed by heat
154. Which of the following may be used to prepare a puréed soup? A. Blended of food processor B. Food mill or stick blender C. Strainer D. All of the above
D. All of the above
155. Which of the following are considered specialty soups? A. Soups that are regional and national specialties B. Soups that fall outside the description of traditional soup categories C. Cold soups D. All of the above
D. All of the above
169. Which of the following are songs are high-quality corn? A. Food sized, closely packed kernels B. Green husks C. Moist silk D. All of the above
D. All of the above
174. Strategies for making cooking liquid more acidic including which of the following? A. Adding milk to the water B. Adding vinegar, lemon juice, or wine to the water C. Covering the pot while cooking D. All of the above
D. All of the above
45. Which of the following methods is correct for gripping a boning knife? A. All the fingers grip the handle of the knife as if shaking someone's hand B. All the fingers except the index finger grip the handle; the index finger rests on the back of the blade C. All the fingers wrap around the handle with the blade pointing downward D. All of the above
D. All of the above
54. Which of the following foods is most likely to be shredded in a grater? A. Citrus peel and cheese B. Chocolate and spices C. Potatoes and carrots D. All of above
D. All of the above
88. Which of the following is true to honey? A. It is sweeter than sugar B. It can be substituted equally by weight for sugar C. It is often blended for consistent color and flavor D. All of the above
D. All of the above
190. Which of the following is shaped like a wagon wheel and is added to soup, made into pasta salad, or served topped with sauce? A. Fettuccini B. Linguine C. Fusilli D. Rotelle
D. Rotelle
60. When food needs to be browned but not fully cooked, shifts are likely to using a ________. A. Broiler B. Pressure steamer C. Tilt braiser D. Salamander
D. Salamander
177. Parcooked vegetables are typically reheated in boiling water and then finished by either _______. A. Glazing, beowning, or caramelizing B. Sautéing, steaming, or gratiner C. Coating with a sauce, gratinar, or frying D. Sautéing, glazing, or coating with a sauce
D. Sautéing, glazing, or coating with a sauce
35. Which of the following is the best choice for slicing bread and pastries? A. Tourne knife B. Cleaver C. Slicer D. Serrated slicer
D. Serrated slicer
7. The ______ in a classical brigade is the second in command. A. Chef de garde B. Chef de cuisine C. Chef de partie D. Sous chef
D. Sous chef
38. Which of the following hand tools is the best for coring apples? A. Spider B. Parisienne scoop C. Swivel peeler D. Stationary peeler
D. Stationary peeler
179. Dry heat cooking methods for vegetables include _____. A.Stir frying, braising, and baking B. Stealing, steaming, and braising C. Braising, roasting, and baking D. Stir fry, Deep frying, and grilling
D. Stir fry, Deep frying, and grilling
109. A Clementine is a type of ________. A. Grapefruit B. Lime C. Lemon D. Tangerine
D. Tangerine
82. Which of the following is essential when making béarnaise sauce? A. Marjoram B. Sage C. Thyme D. Tarragon
D. Tarragon
135. Most stocks are flavored with three herbs: _________. A. Basil, thyme, sage B. Bay leaf, chives, tarragon C. Parsley, rosemary, and sage D. Thyme, bay leaf, and parsley
D. Thyme, bay leaf, and parsley
129. The thin Mexican flat bread made from wheat flour at cornmeal and often used to make wraps or rolled sandwiches are __________. A. Focaccia B. Croissants C. Pita bread D. Tortillas
D. Tortillas
167. Regular varieties of green peppers, if allowed to ripen on the vine will ________. A. Turn darker green B. Turn yellow C. Turn purple D. Turn red
D. Turn red
196. Most methods of grain cookery require a fixed ratio of liquid to grain. The general rule for rice is____ A. One part liquid to two rise parts by weight B. One part liquid to two parts rice by volume C. Two parts liquid to one part rice by volum D. Two parts liquid to one part rice by volume
D. Two parts liquid to one part by volume
101. To grow seed or bean sprouts, a high moisture and high temperature environment must be provided, which is _______. A. Fortunately, easy to main in a professional kitchen B. Unfortunately, difficult to maintain in a professional kitchen C. Fortunately, easy to keep sanitary D. Unfortunately, perfect for bacterial growth
D. Unfortunately, perfect for bacterial growth
90. All hot sauces are basically made of the same ingredients, which are __________. A. Tomato juice flavored with vinegar, salt, and cayenne pepper B. Hot chile pepper juice diluted with water and flavored with salt C. Vinegar flavored with tomatoes and cayenne pepper D. Vinegar flavored with hot chile peppers and salt
D. Vinegar flavored with hot chile peppers and salt
18. To test the internal temperature of food, the thermometer must be placed ______ to get a true reading. A. Beside the food B. In the end or thinnest part C. In the center or thickest part D. Just under the skin or crust
C. In the center or the thickest part
83. Fresh herbs should be stored ___________. A. Hanging, uncovered, at room temperature B. Covered, at room temperature C. In the refrigerator D.
C. In the refrigerator
175. Which of the following are reasons why professionals choose to blanch vegetables in preparation for meal service? A. It takes less skill B. It allows chefs to use low-quality vegetables C. It allows vegetables to be finished in a variety of ways D. All of the above
C. It allows vegetables to be finished in a variety of ways
After simmering consommé, ______. A. Pour it through a lined Chinois B. Stir and pour it by cupfuls through a lines chinois C. Ladle it into a lined chinois D. Port it through a funnel into a cheese cloth bag
C. Ladle it onto a lines chinois
100. The product that is good in salads and works well for sandwiches andas often used as a liner for plates and platters is ______. A. Belgium lettuce B. Radicchio C. Leaf lettuce D. Bibb lettuce
C. Leaf lettuce
153. Which of the following are examples of thick soups? A. Lobster bisque, vegetarian vegetable, and chicken noodle B. Consommé, cream of mushroom, and lobster bisque C. Lobster bisque, cream of mushroom, and corn chowder D. Lobster bisque, cream of corn, and chicken rice
C. Lobster bisque, cream of mushroom, and corn chowder
111. The best varieties of apples for eating are _______. A. Jonathan, Rome Beauty, Golden Delicious B. Cortland, Gala, McIntosh, Red Delicious C. Northern Spy, Newton Pippin, Granny Smith D. Fuji, Braeburn, Jonagold
C. Northern spy, Newton Pippin, Granny Smith
13. Which of the following can be controlled to create a favorable conditions for bacteria growth? A. Food source, water, and temperature B. Atmosphere in pH C. Only temperature and time D. Both A and B
C. Only temperature and time
187. The process by which all or part of the hull, bran, and germ are removed from grain is called _____? A. Cracking B. Hulling C. Pearling D. Grinding
C. Pearling
53. Which of the following foods is most likely to be prepared with a ricer? A. Rice B. Cereal C. Potatoes D. All of the above
C. Potatoes
89. Condiments include which of the following? A. Parsley, mint, and dill B. Salt and pepper C. Prepared sauces, relishes, and pickles D. All of the above
C. Prepared sauces, relishes, and pickles
69. The original recipe, with a yield of 30 portions, calls for 4.5 quarts of stock. How much stock will be needed to prepare 162 portions? A. 24.3 quarts B. 20.4 quarts C. 36 quarts D. 25 quarts
A. 24.3 quarts
194. Bake potatoes at ______. A. 350°F-400°F oven for approximately 1 hour B. 250°F-300°F oven for approximately 2 hour C. 450°F-500°F oven for approximately 1 hour D. 400°F-500°F oven for approximately 1/2 hours
A. 350°F - 400°F oven for approximately 1 hour
61. Refrigerator stores food below ________. A. 41°F (4°C) B. 32°F (0°C) C. 30.2°F (-1°C) D. 0°F (-18°C)
A. 41°F (4°C)
33. A utility knife is ______. A. A smaller version of the chef knife B. A larger version of the paring knife C. A good choice for chopping tasks D. Designed for heavy duty kitchen work
A. A smaller version of the chef knife
37. Heavier versions of _______ can chop through bones. A. Cleavers B. Oyster knives C. Clam knives D. Boning knives
A. Cleavers
171. When grading processed vegetables, the product scored on_______. A. Color, uniformity of size, absence of defects, and character B. Uniformity of size, absence of defects, character, and taste C. Color, character, absence of the fax, and smell D. Wait, color, and uniformity of size, and absence of defects
A. Color, uniformity of size, a sense of defects, and character
140. Vegetable stock lack the mouthfeel of meat-based stocks because vegetables ______. A. Contain no collagen B. Contain excessive collagen C. Have strong individual flavors D. Stock appears cloudy
A. Contain no collagen
58. The best choice of appliance for steaming food that might be easily ruined by overcooking is the ______. A. Convection steamer B. Pressure steamer C. Steam jacketed kettle D. Steam Table
A. Convection steamer
27. The chef jacket is double- breasted because the _______. A. Double layers protects the chest from heat from the oven or stove B. Style resembles historic military uniforms C. Double layers provide warmth when the chef must step outside D. Double layers stand up to heat and humidity of the kitchen better than single layers and, thus, keep the chef looking neat longer
A. Double layers protect the chest fron heat from the oven or stove
40. The knife stroke that is used with the chef knife is a combination of a _______. A. Downward and forward motion B. Downward and backward motion C. Back and forth motion D. Downward and upper motion
A. Doward and foward motion
98. Bound salads are marinated salads differ from each other only in the ___________. A. Dressings used B. Greens used C. Presence or absence of meat D. Spices used
A. Dressings used
96. Panfrying, deep frying, grilling, sautéing, broiling, and roasting are al examples of the _________ method of cooking. A. Dry heat B. Moist heat C. Combination D. Braising
A. Dry heat
99. Which of the following is often prepared as a hot vegetable in Italian cookery? A. Escarole B. Curly endive C. Belgium endive D. Butterhead
A. Escarole
20. Foods prepared from ingredients at room temperature must be cooled to 41 F (5 C) within _______. A. Four hours B. Two hours C. One hour D. Thirty minutes
A. Four hours
75. Simply rinsing the outside of leeks it's not enough because leeks _________. A. Have dirt trapped on the inside B. Cannot be cleaned without chemicals C. Are generally grown in here manure D. Tend to have a minute insects on them
A. Have dirt trapped on the inside
147. Chutneys originated in _________. A. India B. Latin America C. China D. France
A. India
91. Black olives differ from green olives in color because one __________. A. Is ripe and the other is not B. Has been soaked longer in brine than the other C. Is from trees and the other is from bushes D. Is cooked during processing and the other is not
A. Is ripe and the other is not
78. Tomatoes that are __________ may need to be blanched a second time to remove their skin. A. Not ripe B. Overripe C. Too fresh D. Too large
A. Not ripe
106. When preparing mayonnaise, the first three ingredients are whipped together and then the ______ is added in a thin stream while continuing to whip. A. Oil B. Egg yolk mixture C. Cream D. Spice mixture
A. Oil
120. Blanching is a good choice for removing the skin of certain fruits including ________. A. Peaches and nectarines B. Lemons and limes C. Apple and pears D. Melons and avocados
A. Peaches and nectarines
117. For which of the food groups listed in the following pitting technique most suitable? Use a paring knife to cut through the skin and flesh to the pit and then cut around the pit a full 360°. Twist the two halves of the food in opposite directions until they separate. A. Peaches, nectarines, and plums B. Peaches and nectarines C. Pineapples D. Cherries
A. Peaches, nectarines, and plums
17. Which of the following is a safe way to thaw frozen food? A. Place it in cold running water B. Place it in hot running water C. Place it in a pan of warm water D. Leave it on the counter, fully wrapped.
A. Place it in cold running water
52. To measure small quantities and individual ingredients, foodservice staff uses a __________. A. Portion Scale B. Balance-beam scale C. Receiving scale D. Mechanical scale
A. Portion scale
72. When dicing onions, after slicing the onions lengthwise, the next cut is to hold the onion with the guiding hand and make slices parallel to cutting board that begin at the ______________. A. Stem end and stop before cutting through the root end B. Root end and stop before cutting through the stem end C. Middle and cut through first the stem end and then the root end D. Middle and cut just short of the root end and just short of the stem end
A. Stem end and stop before cutting through the root end
162. When choosing artichokes, look for ______. A. Tightly closed leaves and a lack of brown leaves B. Slightly open leaves and slightly yellow leaves C. Fully opened es and slightly brown leaves D. Tightly closed leaves and fully brown leaves
A. Tightly closed leaves and a lack of brown leaves
4. A franchise company requires the franchise to do which of the following? A. To operate the restaurant by its standards. B. To then over part of the profits each month. C. To be creative and experiment with the décor D. To introduce local products
A. To operate the resturaunt by its stamdards
36. Which of the following is the best choice for cutting vegetables into small barrel or football shapes? A. Tourne knife B. Cleaver C. Slicer D. Serrated slicer
A. Tourne knife
31. The key factor to consider when judging the quality of a knife is the ________. A. Type of metal use for the blade B. Weight of the bolster C. Shape of the tang D. Fit of the knife guard
A. Type of metal use for the blade
180. Which of the following vegetables should be pre-cooked before being coated and deep fried? A. Yams B. Summer squash C. Mushrooms D. None of the above
A. Yams
173. Which of the following factors are used to determine cooking method and time for vegetables? A. The amount of cellulose in a vegetable B. The PH of cooking liquid C. All of the above D. None of the above
A. the amount of cellulose in a vegetable
32. The metal from which most good quality professional knives are made today is ________. A. Carbon steel B. Stainless steel C. High carbon stainless steel D. Carborundum
C. High carbon stainless steel
86. Curry powder is ________. A. The powder ground flowers of the curry plant B. A mixture of a dozen or more spices C. Overripe cumin plants, dried and ground D. Made from unripe ginger
B. A mixture of a dozen or more spice
134. In general, when preparing stock, one pound of mirepoix is added for every _________ pounds of bones. A. 5 B. 10 C. 15 D. 20
B. 10
21. Reheated food must be heated to an internal temperature of _______. A. 135 F (57.2 C) B. 165 F (73.9 C) C. 41 F (5 C) D. 145 F (62. 8 C)
B. 165 F (73.9 C)
136. In general, one pound (454 g) of bones will yield _______ of finished stock. A. 1 cups (240 mL) B. 2 cups (480 mL) C. 3 cups (720 mL) D. 4 cups (960 mL)
B. 2 cups (480 mL)
70. The original recipe with a yield of 18 portions calls for 5 oz. of celery. How much celery will be needed to prepare 8 portions? A. 0.08 ounces B. 2.22 ounces C. 0.1125 ounces D. 3 ounces
B. 2.22 ounces
138. Properly chilled stocks should have a shelf life of _________. A. 3 days B. 5 days C. 1 weeks D. 3 weeks
B. 5 days
97. Composed salads are popular as ___________. A. An appetizer to satisfy diners while their main course is prepared B. A main course, especially at lunch C. An accompaniment to soup D. A dessert, especially after a light dinner
B. A main course, especially at lunch
84. Which of the following has a strong licorice flavor and is used in liquors and for baking? A. Allspice B. Anise C. Caraway seeds D. Serrated slicer
B. Anise
185. Potatoes should be stored _____. A. In open weave baskets on the counter B. Away from light C. In the refrigerator D. Anywhere moist and warm
B. Away from light
50. A high-sided square of rectangular pan with a tight-fitting lid that is designed for cooking items first on the range top and then covered in the oven is called a ________. A. Roasting Pan B. Braising pan C. Hotel pan D. Sheet pan
B. Braising pan
92. When meat is cooked to it's appropriate temperature, the connective tissue that make up the meat are __________. A. Made stronger B. Broken down C. Filled with bubbles D. Unaffected
B. Broken down
95. Overcooking foods is likely to cause sugars to __________. A. Brown and taste sweeter B. Burn and taste bitter C. Yelp and taste metallic D. Lighten and lose all taste
B. Burn and taste bitter
145. Cheddar, crème, mornay, and soubise sauces are made from which of the following mother sauces? A. Hollandaise B. Béchamel C. Veloute D. Demi-glace
B. Béchamel
148. When preparing a broth soup containing carrots, zucchini, and tomatoes, the________. A. Vegetables should be at it all at once B. Carrots should be added first, the zucchini 20 minutes later, and the five tomatoes five minutes later C. Tomatoes should be at her first and allowed to cook before adding the carrots in zucchini D. Tomatoes should be at it first and the zucchini and carrots 35 minutes later
B. Carrots should be added first, the zucchini 20 minutes later, in the five tomatoes five minutes later
6. The ________ in a classical brigade supervises all the positions in the kitchen and is responsible for the quality of the food and safety of the guests and cooks. A. Chef de garde B. Chef de cuisine C. Chef de partie D. Sous chef
B. Chef de cuisine
93. When food is cooked to their appropriate temperature, the fibers that make up the cell structures of the vegetables _____________. A. Loosen B. Coagulate C. Dissolve D. Are unaffected
B. Coagulate
48. Because it conducts heat well, the best material for pots and pans is _________. A. Stainless steel B. Copper C. Aluminum D. Carbon steel
B. Copper
110. The Best varieties of apples for eating are_______. A. Jonathan, Rome Beauty, Golden Delicious B. Cortland, Gala, McIntosh, Red Delicious C. Northern Spy, Spartan, Newton Pippin, Granny Smith D. Fuji, Braeburn, Jonagold
B. Cortland, Gala, McIntosh, Red Delicious
11. Kitchen organization based on _______has the following assets: scheduling staff is easier, chefs have more flexibility in assigning jobs, and the boredom associated with preforming some tasks is eased. A. Hierachy B. Cross training C. Specialists D. Traditional brigades
B. Cross training
125. Which of the following sandwich types is likely to have pickled herring, smoked salmon, or strongly flavored salami as filling ingredients? A. Tea sandwiches B. Danish sandwiches C. Wraps D. None of the above
B. Danish sandwiches
170. Crimini, oyster, and portobello are examples of _______ mushrooms. A. Button B. Exotic C. Wild D. Truffle
B. Exotic
172. To choose the cooking method that is best for any vegetable, the chef must consider __________. A. Taste, crunch, and color B. Flavor, texture, color, nutrition C. Nutrition D. Appearance and size
B. Flavor, texture, color, nutrition
56. To cook customers breakfast and lunch orders, a fast-paced, short order establishment is likely to rely heavily on a_________. A. Tilt braiser B. Griddle C. Salamander D. Bain Marie
B. Griddle
55. Which of the following would a chef use who wants to purée a product in the same pan in which is cooking? A. Bar blender B. Immersion blender C. Food processor D. Buffalo chopper
B. Immersion blender
80. The easiest technique for clarifying butter is to place a metal container of butter ________. A. In lukewarm water B. In light simmering water C. In boiling water D. In the oven
B. In light simmering water
66. The base unit in the metric system for measuring volume is the ______. A. Milliliter B. Liter C. Gram D. Fluid ounce
B. Liter
44. To mince a product, begin by placing the tip of the knife on the cutting board and _____. A. Lower and raise the chef knife repeatedly in a chopping motion, lifting the whole blade from the board in each upswing. B. Lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade C. Pull and push the chef knife repeatedly in a swing motion D. Holding the blade at a slight angle, slide the chef knife in a slow circular motion while pressing downward
B. Lower and raise the chef knife repeatedly while pivoting the knife on the rounded front section of the blade
195. Deep fried potatoes are classified by A. B. Their size and shape C. Their color D. Their degree of doneness
B. Their size and shape
46. When using a boning knife, the guiding hand _______. A. Directly guides the boning knife B. Manipulates the fish or meat been cut C. Is always in line with the direction of the blade, which is the basis of the rule "always cut toward the guiding hands" D. Please essentially the same role that it does when using the chef knife
B. Manipulates the fish or meat being cut
166. Tomatilloes are _______. A. Meme era of the pepper family and are good in sauces and relishes B. Members of the tomato family and are good in salsas and relishes C. Members of the squash family and are good served as a sweet vegetable or in bread D. Members of the stalks and shoots group and good pickled or in stew
B. Members of the tomato family and are good in salsas and relishes
127. Which sandwich attribute would a chef provide by carefully spreading the bread thinly with flavored mayonnaise and lightly drizzly the top of the sandwich ingredients with olive oil? A. Appearance B. Moisture C. Texture D. Flavor
B. Moisture
114. Which of the following varieties of cherries is not grown for eating out of hand? A. Bing B. Montmorency C. Rainier D. All of the above
B. Montmorency
132. When checking a refrigerated we'll used in sandwich portion, take the temperature of the ingredients _______. A. At the surface B. Near the top C. In the middle D. At the bottom
B. Near the top
68. The formula for calculating the conversion factor for decreasing or increasing yield is ______. A. New yield x old yield = conversion factor B. New yield ÷old yield = conversion factor C. Old yield ÷ new yield= conversion factor D. New yield - old yield = conversion factor
B. New yield ÷ old yeild = conversion factor
152. Thick souls are _________. A. Transparent and said to have a rough mouthfeel B. Not transparent said to have a round mouthfeel C. Transparent and said to have a narrow mouthfeel D. Not transparent and said to have no mouthfeel
B. Not transparent said to have a round mouthfeel
85. Mace, which has an intense spice flavor, is the middle layer of the same seed that produces _________. A. Allspice B. Nutmeg C. Mustard D. Coriander
B. Nutmeg
199. When boiling pasta, use ______ of slightly salted water for each pound of pasta. A. Two gallons (7.6L) B. One gallon (3.8L) C. 1 quart (0.95L) D. 1 pint (480L)
B. One gallon (3.8L)
29. If the food in a frying pan catches fire, covering the panel removed which of the following would required ingredients necessary for fire? A. Heat B. Oxygen C. Fuel D. Immediately
B. Oxygen
122. When a seater is not available, zest can be removed with a(n) ________. A. Garnishing knife B. Peeler and then cut into julienne C. Boning knife D. Apple corer
B. Peeler and then cut into julienne
16. A ________ type of Hazzard occurs when metal shards contaminate the contents of a product. A. Biological B. Physical C. Chemical D. Natural
B. Physical
133. Sneeze guards are recommended and sometimes mandated by law for __________ sandwich assembly. A. Á la carte B. Sandwich bar C. Assembly line D. All
B. Sandwich bar
181. Coating vegetables with a breading or butter before frying helps to _____. A. Add a crunchy texture and improve mouth feel B. Seal in moisture and keep the vegetables from becoming too greasy C. Protect and the vegetables from the hot temperature of the hot oil D. Hold vegetables together
B. Seal in moisture and keeping the vegetables from becoming too greasy
39. Which of the following hand tools is he best choice for removing impurities that form scum on the surface of simmering liquids? A. Spider B. Skimmer C. Offset spatula D. Spatula
B. Skimmer
157. Which of the following explain a disadvantage of using a soup plate rather than a soup bowl? A. Soup plates require larger garnishes and make less attractive presentation. B. Soup plates cool off quickly and are difficult to serve since soup tends to slosh out the sides. C. All of the above D. Non of the above
B. Soups plates cool off quickly and are difficult to serve since soup tends to slosh out the sides.
2. Professional chefs typically_________. A. Know how to prepare food in all cuisines B. Specialize in a particular cuisine C. Mainly cook only the food of their own native country D. Cook only healthful meals
B. Specialize in a particular cuisine
165. The three main distinctions in cucumbers used in foodservice are _____. A. Regular, pickling, and asian B. Standard, pickling, and European C. Standard, special, and American D. Tiny, giant, and polish
B. Standard, pickling, and European
178. Moist heat cooking methods for vegetables include A.Stir frying, braising, and baking B. Stealing, steaming, and braising C. Braising, roasting, and baking D. Stir fry, Deep frying, and grilling
B. Stewing, steaming, and braising
139. Which of the following is not a sign that stock has spoiled? A. Bubbles rise to the surface of the stock B. Stock appears lightly thickened C. Stock has a stringy texture D. Stock appears cloudy
B. Stock appears lightly thickened
67. When measuring which of the following liquids is one fluid ounce equal to 1 ounce in weight? A. Tomato sauce, cream soup, gravy B. Stock, broth, juice C. Milk ice cream, whipped cream D. All of the above
B. Stock, broth, juice
186. Which of the following describes the nutrients found in each part of a grain? A. The bran layer is rich in fat, the endosperm provides fiber and starch, and the germ provides protein B. The bran layer is rich in fiber, the endosperm provides protein and starch and the germ provides fat C. The Bryan layer is rich in protein, the endosperm provides protein and fat, and the germ provides fat D. The brand layer is rich in starch, the endosperm provide protein in fact, in the germ provides fiber
B. The bran layer is rich in fiber, the endosperm provides protein and starch and the germ provides fat
74. Which of the following is a reason for wringing out parsley? A. To increase flavor B. To increase shelf life C. None of the above D. All of above
B. To increase shelf life
176. To sauté vegetables, first three in boiling water, drain, place in sauteuse and ______. A. Season with butter and Friday until crisp B. Toss over moderate heat with whole butter, salt and pepper C. Shake only for a few minutes without adding oil, then add salt-and-pepper D. After salting, toss over high heat until dry
B. Toss over moderate heat with whole butter, salt and pepper
12. Potentially hazardous foods should not be kept in the temperature danger zone for more than four hours. Which of the following is not adhering to this rule? A. Raw chicken kept at room temperature of 70°F for one and a half hours, refrigerated for two hours, then placed back into room temperature for two hours B. Only cooked sausages kept at room temperature of 65°F for three hours, refrigerated for one hour, then placed back into room temperature for one hour and 45 minutes C. Apples kept at room temperature of 65°F for three hours, refrigerated for three hours, then kept at room temperature for three hours D. All of above
B. Uncooked sausages kept at room temperature of 65°F for three hours, refrigerator for one hour, then placed back in to room temperature for one hour and 45 minutes
182. To achieve a caramelized finished product, vegetables should be cooked in the oven _____. A. Without moisture and covered B. Without moisture and uncovered C. With moisture and covered D. With moisture and uncovered
B. With out moisture and uncovered
121. The part of citrus fruits that contain highly flavorful oils is the _______. A. Core B. Zest C. Pith D. All of the above
B. Zest
43. Paysanne is technically not a dice because _____. A. it is never cut from sticks B. all the sides are not equal C. it is always cut horizontally first D. it is technically closer to a mince
B. all the sides are not equal
155. The large carrots without tops preferred in most commercial kitchens are called _______ carrots. A. Baby B. Cello C. Horse D. Yellow
C. Horse
64. One ounce (oz.) equals _______. A. 454 g B. 2.2 g C. 28 g D. 16 g
C. 28 g
124. To make a fruit fan, begin by cutting a flat side on the bottom of the fruit. Then make a slice at a ___________ to the cutting board, cutting through all but a small portion of the fruit near the knife tip. A. 15° angle B. 30° angle C. 45° angle D. 60° angle
C. 45° angle
79. Butter is ________. A. 40 percent fat, 10 percent water, and 50 percent milk solids B. 60 percent fat, 35 percent water, and 5 percent milk solids C. 80 percent fat, 18 percent water, and 2 percent milk solids D. 90 percent fat, 1 percent water, and 9 percent milk solids
C. 80 percent fat, 18 percent water, and 2 percent milk solids
126. A club sandwich is a well known example of _________. A. A rolled sandwich B. A finger sandwich C. A closed sandwich D. An open sandwich
C. A closed sandwich
9. Which of the following is the most important factor in determining the staff size in organization of a kitchen? A. Geographical location of the food service operation B. The type of cuisine served C. A food service operations menu D. The presence or absence of an executive chef position
C. A food service operations menu
198. After preparation, grains may be held for service in which of the following? A. A warmer B. A steam table C. All of the above D. None of the above
C. All of the above
87. Which of the following is not both a thickening agent and a coating? A. Rice flour B. Breadcrumbs C. Arrowroot D. All of the above
C. Arrowroot
94. When vegetables are cooked to their appropriate temperature, the fibers that make up the cell structure of the vegetables________. A. Begin to multiply B. Become tougher C. Become tender D. Are unaffected
C. Become tender
193. Waxy potatoes are ideal for which of the following? A. Baking B. Baking and boiling C. Boiling D. Boiling and deep frying
C. Boiling
156. A specialty soup made with beet and red cabbage is __________. A. Gazpacho B. Chowder C. Borscht D. Vichyssoise
C. Borscht
116. The flash of cantaloupe in the Ceftin if left at room temperature for a few days, __________. A. Which is a sign that the melon has reached peak ripeness B. And get sweeter C. But they will not ripen or get sweeter after they are picked D. Will ripen further but will not get sweeter
C. But they will not ripen or get sweeter after they are picked
15. Copper cookware is an example of potential __________ type of Hazzard. A. Biological B. Physical C. Chemical D. Natural
C. Chemical
108. The most common fruits used in food service can be grouped into the following categories: apple and pears, grapes, melons _________. A. Citrus fruits, dried fruit, imported fruits B. Red berries, blue - blackberries, stone fruits, citrus fruits C. Citrus fruits, stone fruits, berries, tropical and exotic fruits D. Tropical exotic foods, stone fruit, berries
C. Citrus fruits, Stone fruit, berries, tropical and exotic foods
1. Which of the following is the foundation for most professional chefs? A. French cuisine B. Asian cuisine C. Classical cuisine D. Traditional American cuisine
C. Classical cuisine
57. The method of heat transfer that takes place in a conventional oven, which circulates hot, dry air around the food and cooks it, is called ________. A. Open burner B. Conduction C. Convection D. Broiling
C. Convection
142. To reduce the possibility of creating lumps when using a roux to make a sauce and _______. A. Cool roux to cool liquid B. Hot roux to hot liquid C. Cool roux to hot liquid D. Hot liquid to cool roux
C. Cool roux to hot liquid
47. Which of the following is a typical task for which cooks choose a pairing knife? A. Trimming mushrooms and carving vegetables B. Peeling certain vegetables with thick skins C. Creating the classical tourne shape D. All of the above
C. Creating the classical tourney shape
200. Which of the following require the longest cooking time? A. Fresh pasta B. Frozen pasta C. Dry pasta D. Pasta machine pasta
C. Dry pasta
164. Which of the following is also called abuse, is used in stews and broths, is braised and served as a vegetable, and has seed that are used as a spice? A. Jicama B. Cardoons C. Fennel D. Chayote
C. Fennel
184. Which of the following is low and starch, has a nutty flavor, and could be roasted or used in salads? A. Round red B. Russet Burbank C. Fingerling D. Peruvian blue
C. Fingerling
137. Brown stock can be made from all bones except ________ bones. A. Wild game B. Chicken C. Fish D. Young animal
C. Fish
30. Wiping spilled grease off the stove removes which of the following ingredients necessary for fire? A. Heat B. Oxygen C. Fuel D. All of the above
C. Fuel
130. Pickled vegetables that add acidity, crunch, and sometimes sweetness are examples of sandwich _________. A. Spreads B. Fillings C. Garnishes D. Assemblies
C. Garnishes
23. The two common agents for sanitizing are ________. A. Soap and water B. Sweeping and spaying C. Heat and chemicals D. Ice and vinegar
C. Heat and chemicals
115. The most delicate textured berry, and therefore, the hardest to handle is the__________. A. Blueberry B. Currant C. Raspberry D. Strawberry
C. Raspberry
51. To measure large qualities of food when it is delivered to the kitchen, foodservice staff uses a ____________. A. Portion scale B. Balance-beam scale C. Receiving scale D. Mechanical scale
C. Receiving scale
149. The process of clarifying stock involves _________. A. Adding purified water B. Adding strained broth C. Removing all impurities D. Removing the bouquet garni and all spices
C. Removing all impurities
102. When comparing traditionally packed reminder greens to ready-to-eat greens, the ready-to-eat greens are_______. A. Lower quality but less expensive B. Do not meet fine dining standards C. Significantly higher cost but saves on prep time and waste D. Higher quality
C. Significantly higher cost but saves on prep time and waste
5. In the brigade system, stations were determined by grouping_______. A. People with expertise, in a particular cuisine B. Culinary workers with a similar levels of expertise C. Similar tasks and products D. All of above
C. Similar tasks and products
105. Which of the following is a temporary emulsion? A. Mustard B. Mayonnaise C. Simple vinaigrette D. All of the above
C. Simple vinaigrette
112. Pears, like apples, or sorted by ________. A. Weight B. Shape C. Size D. Color
C. Size
34. Which of the following is the best choice for slicing cooked meat and poultry into thin, even slices? A. Tourne knife B. Cleaver C. Slicer D. Serrated slicer
C. Slicer
19. Food in a steam table should be stirred frequently _______. A. To keep a crust from forming on top surface B. To keep flavors blended C. So the top of the food doesn't fall below the temperature danger zone D. So the food cools evenly and quickly
C. So the top of the food doesnt fall below the temperature danger zone
3. In which of the following is the owner or owners personally responsible for all debts of the business? A. Partnership and corporation B. Corporation and chain restaurant C. Sole proprietorship and partnership D. Chain restaurant and sole proprietorship
C. Sole propietorship and partnership
131. All à la carts sandwich stations are designed with ______ in mind. A. Creativity B. Quality C. Speed D. Economy
C. Speed
8. The ________ in a classical brigade fills in for other staff members on their days off. A. Expeditor B. Potager C. Tounant D. Garde manger
C. Tounant
118. Thick-skinned fruits are best peeled with a ________. A. Swivel peeler B. Chef's knife or serrated slicer C. Utility knife or flexible boning knife D. Stationary peeler
C. Utility knife or flexible boning knife
146. Allemande sauce and suprême sauce are made from which of the following mother sauces? A. Béchamel B. Hollandaise C. Velouté D. Demi-glace
C. Velouté
62. Freezers are designed to keep foods at ________. A. 41°F (4°C) B. 32°F (0°C) C. 30.2°F (-1°C) D. 0°F (-18°C)
D. 0°F (-18°C)
165. Beets are typically packed in __________. A. 50-pound mesh sacks with tops B. Ice C. Bunches either with or without their tops D. 25-pound bags without tops
D. 25-pound bags without tops
42. When creating stick cuts, after trimming the food item to be flat on one side, the next step is to trim the other five sides to create a _______. A. Square box B. Football shape C. Cylinder shape D. A rectangular box
D. A rectangualr box
26. When an accident or injury occurs in the kitchen, a food A. OSHA B. An attorney C. A friend D. A supervisor
D. A supervisor
49. The shape of the wok makes it possible to ___________. A. Achieve deep fry conditions at the cooking surface using a maximum amount of oil B. Achieve even heat at the cooking surface and cook with no oil C. Achieve low heat at the cooking surface and cook with a small amount of oil D. Achieve intense heat at the cooking surface and cook with a small amount of oil
D. Achieve intense heat at the cooking surface and cook with a small amount of oil
22. Which of the following is a typical agent of cross-contamination in the professional kitchen? A. Hands of food service workers B. Kitchen utensils C. Kitchen equipment D. All of above
D. All of above
24. Which of the following is a way to control the spread of biological hazards by insects and rodents? A. Keep a clean and sanitized facility. B. Have window and door screens. C. Inspects delivery boxes for signs of insects or their egg sacks. D. All of above.
D. All of above.
113. Most of the apricot crop is canned, dried, or preserve due to which of the following? A. The apricot season is short B. Apricot flavor is best one tree ripened C. The shelflife or fresh apricots is very short D. All of the above
D. All of the above
163. Which of the following is a sized consistent product when packaged? A. Beets B. Cabbage C. Jicama D. Asparagus
D. Asparagus
76. To peel tomatoes by blanching, cut an "X" through the skin of the end opposite the core, remove the core, and plunge the tomatoes into ___________. A. Warm water for 30 minutes B. Boiling water for 30 minutes C. Boiling water for 3 minutes D. Boiling water for 30 seconds
D. Boiling water for 30 seconds
161. The most common variety of radish in the United States is a small, round, red-skinned variety called __________. A. Daikon B. Horse C. Marble D. Button
D. Button
104. In a command kitchen, lettuce and greens are washed _______. A. Before purchase B. With chemical spray C. Under running water D. By submersion
D. By submersion
81. Which of the following has a strong flavor with citrus tones and is commonly used in salsas? A. Cayenne B. Chervil C. Chives D. Cilantro
D. Cilantro
141. When using a starch to thicken liquid, the liquid must ______. A. Not warm beyond lukewarm B. Not warm beyond a simmer C. Come to a point of just beginning to boil D. Come to a full boil
D. Come to a full boil
143. Reducing a sauce __________. A. Weakens flavor and thins the liquid B. Concentrates flavors and thins the liquid C. Weakens flavor and thickens the liquid D. Concentrates flavors and thickens the liquid
D. Concentrates flavors and thickens the liquid
123. To prepare fruit crowns______. A. B. C. D. Cut horizontally zigzag cuts at a 40° angle around the center of the fruit, grasp the two opposing halves and pull a part
D. Cut horizontally zigzag cuts at a 40° angle around the center of the fruit, grasp the two opposing halves and pull apart
158. Most root vegetables are available year-around, but their peak season is in the _________. A. Winter and spring B. Spring and summer C. Summer and fall D. Fall and winter
D. Fall and winter
150. Which of the following mixtures is used to make clearmeat? A. Rubbage the thick cream and egg B. Cracked bones, vegetables, and egg yolk C. Meat chunks, vegetables, and beaten egg D. Ground meat, vegetables, and white egg
D. Ground meat, vegetables, and white egg
77. After blanching tomatoes, immediately plunge them into _____________. A. Warm water B. Lukewarm water C. Cold water D. Ice water
D. Ice water
28. If grease fall on the floor, it should be cleaned _____. A. As soon as you have the time B. Within the day C. Within the hour D. Immediately
D. Immediately
191. Which of the following is a medium sized round tube pasta that can be stuffed, bakes, and topped with sauce? A. Fettuccini B. Fusilli C. Lasagna D. Manicotti
D. Manicotti
25. Along with the temperature danger zone. HACCP pays particular attention to the ________. A. Date of purchase B. Origin of the food C. Presence of physical hazards D. Minimum internal temperature
D. Minimum internal temperature
107. Which of the following ingredients helps to emulsify mayonnaise and emulsified dressings? A. Salt B. Oil C. Vinegar D. Mustard
D. Mustard
10. In which of the following situations is a garde manger most likely to be involved? A. Overseeing staff working in a hotel coffee shop B. Overseeing staff working in the cold food station C. Overseeing staff members to only work on meats D. Overseeing staff of cooks preparing a meal for a convention group
D. Overseeing staff of cooks preparing a meal for a convention group
197. Which of the following is a cooking method that includes sautéing the grain in hot fat, then adding hot liquid and simmering without stirring? A. Orzo B. Rehydrate C. Risotto D. Pilaf
D. Pilaf
119. For which of the foods listed is the following method to peel and prepare the food before cutting into serving size is most suitable? Cut off the top and bottom, trim skin following the contour of the fruit from top to bottom, continue working around the fruit into skin is removed remove the eyes, cut the fruit in quarters length wise, cut away the core A. Mangoes and avocados B. Melons C. Melons, pineapples, citrus fruits, and kiwi fruits D. Pineapples
D. Pineapples
71. Miss en place is a french phrase that translates loosely as _______________. A. My place B. A place for everything C. Out of place D. Put in place
D. Put in place