2nd Term practical Ala Cart CIA Hyde Park

169. The selection for the type of cooking method applied to a vegetable depends partly on the color of the vegetable? a) True b) False

A) True

172. The mirepoix used in the preparation of a braise may be puréed and used to thicken the sauce? a) True b) False

A) True

232. Swissing process requires a less tender cut of meat? a) True b) False

A) True

247. Chiffonade is a cut primarily used for leafy herbs or greens. a) True b) False

A) True

238. Certain vegetables should be cooked ________ to maintain their white color. a) with acid b) in milk c) in a base solution d) with milk and flour e) in a cuisson

A) With acid

49. A matignon is... a) ...a mirepoix garnish with mushrooms and a pork product. b) ...a very tender and expensive cut of beef. d) ...a small round, scallop of meat. e) ... a type of French stew.

A) a mirepoix garnish with mushroom and a pork product

106. Pesto is... a) ...a sauce containing, basil, parmesan, garlic, pine nuts and olive oil. b) ...the dressing to make Caesar salad. c) ...a puree of cilantro and parsley with vinegar and hot pepper used as a side for beef. d) ...hollandaise with basil puree. e) ...a pureed herb mixture with vinegar, pine nuts, olive oil, garlic and parmesan cheese.

A) a sauce containing, basil, parmesan, garlic, pine nuts and olive oil

174. When braising the main item should be cooked until... a) ...it is fork tender. b) ...it is falling apart or off the bone. c) ...it is tender and juicy d) A & C e) All of the above

A) it is fork tender

89. What is the standard formula for 1 gallon of Espagnole? a) 1 lb. mirepoix, 6 oz. tomato paste, 1 gallon brown veal stock, 18 oz blonde roux b) 1 lb. mirepoix, 6 oz. tomato paste, 1 gallon brown veal stock, 18 oz brown roux c) 1 lb. mirepoix, 6 oz. tomato paste, 1 gallon brown veal stock, 18 oz blonde roux d) 1 lb. mirepoix, 6 oz. tomato paste, 5 quarts brown veal stock, 18 oz brown roux

D) 1 lb mirepoix, 6 oz tomato paste, 5 quarts brown veal stock, 18 oz brown roux

227. The amount of stock yielded from 80 lbs. of chicken bones would be? a) 7.25 gallons b) 8 gallons c) 8.8 gallons d) 10 gallons e) 11 gallons

D) 10 gallons

71. Given that fine cornmeal weighs 6.3 oz. per cup, how many cups are in a 5 lb. bag? a) 31.5 cups b) 40 cups c) 80 cups d) 12.5 cups e) 11.66

D) 12.5 cups

196. TCS food must be reheated to what temperature for 15 seconds within 2 hours? a) 135° F b) 145° F c) 155 °F d) 165° F e) 212° F

D) 165 F

260. What is the temperature range for simmering? a) 140º to 159º F b) 160º to 185º F c) 161º to 185º F d) 185º to 205º F e) 205º to 212º F

D) 185 to 205 F

60. Four tablespoons = _____ fl. oz. a) 1/2 oz b) 1 oz. c) 1.5 oz d) 2 oz. e) 4 oz.

D) 2 oz

63. 5 1/2 gallons = ______ Quart(s). a) 5 1/2 quarts b) 11 quarts c) 1.8 quarts d) 22 quarts e) 44 quarts

D) 22 quarts

57. 1 Tablespoon = _____ teaspoon(s) a) 1/3 teaspoon b) 1/2 ounce c) 2 teaspoons d) 3 teaspoons e) 4 teaspoons

D) 3 teaspoon

54. 18 quarts is equal to how many gallons? a) 9 gallons b) 2.25 gallons c) 4 gallons d) 4 1/2 gallons e) 36 gallons

D) 4 1/2 gallons

231. What is the amount of vegetable needed to prepare 2 gallons of cream soup? a) .5 lb. b) 1 lb. c) 2 lb. d) 4 lb. e) 8 lb.

D) 4 lb

78. How many lbs. of onions are needed for 1 gallon of onion soup? a) 1 lb. b) 2 lb. c) 3 lb. d) 4 lb. e) 5 lb.

D) 4 lb

77. Which is the correct amount of vegetable needed to prepare a gallon of puree soup? a) 1 lb. b) 2 lbs. c) 3 lbs. d) 4 lbs. e) 5 lbs.

D) 4 lbs

79. How much vegetables are needed to prepare 1 gallon of clear soup? a) 1 lb. b) 2 lbs. c) 3 lbs. d) 4 lbs. e) 5 lbs.

D) 4 lbs

53. How many ounces in 3 lbs. 12 oz.? a) 36 oz. b) 45 oz. c) 3.75 oz. d) 60 oz. e) None of the above

D) 60 oz.

67. 120 wt. oz. = _____ lbs.? a) 4.23 lbs. b) 1,920 lbs. c) 3.75 lbs d) 7.5 lbs. e) 8 lbs.

D) 7.5 lbs

187. Running drinking water for thawing frozen food should be what temperature? a) 140º b) 32º c) 125º d) 70º e) 165º

D) 70

73. What is the basic formula to yield 1 gallon of brown veal stock? a) 8 lbs. bones, 1 lb. mirepoix, 1 gallon water b) 8 lbs. bones, 8 lbs. mirepoix, 1 gallon water c) 10 to 12 lbs bones, 10 lbs. mirepoix, 10 gallons water d) 8 lbs. bones, 1 lb. mirepoix, 6 quarts water e) 10 to 12 lbs. bones, 1 lb. mirepoix, 1 1/2 gallons water

D) 8 lbs bones, 1 lb Mirepoix, 6 quarts of water

85. What is the basic cooking time for white beef stock? a) 2 to 4 hours b) 3 to 6 hours c) 6 to 8 hours d) 8 to 12 hours e) 12 to 14 hours

D) 8 to 12 hours

250. Where do you find globular protein? a) Ground meat b) Egg whites c) Amino acids d) A&B e) A&B&C

D) A&B

192. What is one factor that affects the growth of microorganisms in food? a) Leanness b) Density c) Ripeness d) Acidity

D) Acidity

36. A standard measuring cup is equivalent to... a) 8 Ounces of water. b) 1/2 pint c) 16 tablespoons d) All of the above. e) None of the above.

D) All of the above

29. If a food is labeled as being fortified with calcium... a) ...it means that it provides 100% of your daily requirement. b) ...the food has some calcium but during the processing process calcium was lost. c) ...a special form of calcium was added to be absorbed easier into the body. d) ...calcium was added to a food that does not naturally have calcium. e) ...foods are not fortified with calcium anymore.

D) Calcium was added and is not natural

209. Which does not aid in denaturing protein in the production of consommé? a) heat b) acid c) salt d) coagulation e) agitation

D) Coagulation

244. Polenta is made with? a) Ground winter wheat b) Ground durum wheat c) A finer grind of cous cous d) Coarsely ground corn e) Wheat berries

D) Coarsely ground corn

216. One rational for blanching vegetables is to... a) ...kill e coli. b) ...kill salmonella c) ...limit the possibilities for bacterial growth. d) ...cook them so they can be finished quickly at service time. e) A&B&C

D) Cook them so they can be quickly finished at service time

142. Which is not an example of the basic types of fin fish? a) Flat b) Round c) Non Bony d) Crustaceans e) All of the above

D) Crustaceans

234. What are the five grand sauces? a) Demi glace, espagnole, velouté hollandaise, béchamel b) Mayonnaise, demi glace, velouté, béchamel, tomato c) Espagnole, béchamel, velouté, hollandaise, jus lié d) Espagnole, hollandaise, tomato, béchamel, velouté e) Pan gravy, béchamel, velouté, espagnole, hollandaise

D) Espangole, Bechamel, veloute, Tomato, hollandaise

116. Which product can be considered an herb and vegetable depending on the part being used? a) Beets b) Coriander c) Dill d) Fennel e) Mustard

D) Fennel

252. "Monté au Beurre" means? a) Keep Cold b) Flour & whole butter mixture c) Brown butter d) Finish with whole butter e) Plain butter

D) Finish with whole butter

218. Which answer lists the stocks from the shortest to the longest cooking times? a) White beef, brown veal, fumet, chicken broth b) Brown veal, white beef, chicken, vegetable c) Fish, chicken, white beef, brown veal d) Fish, chicken, brown veal, white beef e) Brown veal, chicken, white beef, fish

D) Fish, Chicken, Brown Veal, White beef

23. Which of the following produces transfatty acids? a) Sauté b) Migration c) Polymerization d) Hydrogenation e) Acidification

D) Hydrogenation

20. Which of the following foods should a lactose intolerant person avoid? a) Whole wheat bread b) NutraSweet c) Eggs d) Milk e) Diet Coke

D) Milk

179. A sauce made from the juices released from roasted meat with additional stock and singer is? a) Espagnole b) Jus Lié c) Coulis d) Pan Gravy e) Jus

D) Pan Gravy

135. Flounder fillet is particularly suited for? a) Grilling b) Deep fried. c) Braising d) Poaching e) All cooking methods

D) Poaching

240. A pure starch dissolved in a cold liquid is known as a a) duxelles. b) beurre manier. c) white wash. d) slurry.

D) Slurry

161. What is the name of a small pigeon? a) Poussin b) Quail c) Snipe d) Squab e) Capon

D) Squab

185. Most regulations for food service operations are written at what level? a) Town b) City c) Country d) State e) Federal

D) State

194. What is an infrared (laser) thermometer used to measure? a) Air temperature b) Liquid temperature c) Internal temperature d) Surface temperature

D) Surface Temperature

47. Which of the following unit groupings is comprised exclusively of volume measures? a) Pint, pound, cup, tablespoon b) Gallon, ounce, peck, teaspoon c) Milliliter, liter, gram, kilogram d) Tablespoon, pint, milliliter, fluid ounce e) Pound, kilogram, gram, ounce

D) Tablespoon, pint, milliliter, fluid ounce

245. The classic French name for gratin potatoes is? a) Pommes gaufrette b) Pommes purée c) Pommes duchesse d) Pommes croquette e) Pommes dauphinoise

E) Pommes Dauphinoise

207. Which is not part of the pan gravy process? a) Fat Clarification b) Singer c) Déglacer d) Dépouillage e) Remouillage

E) Remouillage

233. What is duxelles? a) A stock that is cooked in 1/2 the time with double bones/meat. b) French for duck glace. c) Parsley, garlic and mie de pain mixture. d) French for a baby duckling. e) Sautéed chopped mushrooms.

E) Sauteed chopped mushrooms

237. After roasting, when a product is removed from the oven and allowed to rest... a) ...the product becomes tenderer. b) ...excess juices are allowed to escape. c) ...evaporation allows juices to evaporate and crisps the surface. d) ...the maillard reaction continues for 20 minutes. e) ...the product continues to cook.

E) The product begins to cook

158. Which type of ribs are not produced from pork. a) Spare ribs b) St. Louis ribs c) Baby back d) Countrystyle ribs e) They are all produced from pork.

E) They are all produced from pork

178. Which of the following braises or stews are prepared without browning meat a) Goulash b) Lamb Navarin c) Yankee pot roast d) Beef Stew e) Veal Blanquette

E) Veal Blanquette

112. A new potato is... a) ...used for boiled potato b) ...is a waxy potato. c) Is used for mashed potatoes. d) Is a mealy potato e) A & B

E) a & b

220. Fricassée is... a) a curly bitter lettuce. b) a shallow poach. c) a poêlé. d) a braise. e) a stew.

E) a stew

117. Couscous is... a) ...semolina flour & water. b) ...originated in North Africa. c) ...is a type of pasta. d) ...is cooked by steaming. e) All of the above.

E) all of the above

229. When selecting fish to grill or broil choose one that a) ...is flat. b) ...is round. c) ...is a low activity fish. d) ...naturally lean with subtle flavor. e) ...is a higher activity fish.

E) is a higher activity fish

99. Which of the following does not contain capsaicin? a) Jalapeno pepper b) Scotch bonnet pepper c) Cayenne pepper d) Poblano pepper e) They all contain capsaicin

E) they all contain capsaicin

235. An indication that a stew is fully and correctly cooked is? a) When the meat starts to fall apart. b) The liquid has reached a temperature of 185° F c) The meat has reached an internal temperature of 165° F d) It is fork tender. e) After 2 hours at 300° F

It is fork tender

30. What percentage of our daily caloric intake should be from protein? a) At least 50%. b) 50 to 55% c) > 35% d) < 10% e) 10 to 35 %

e) 10 to 35%

11. If one serving of food contains 360 calories and 90 of those calories come from fat what percent of calories come from fat? a) 324% b) 4% c) 32.4% d) 45% e) 25%

e) 25%

16. What part of the whole grain kernel remains after the refining process? a) The germ b) The bran c) The fiber d) The hull e) The endosperm

e) The endosperm

118. Wild rice... a) ...is a member of the grass family. b) ...is boiled. c) ...can be cooked pilaf style. d) ...was harvested by Native Americans. e) All of the above.

e) all of the above

87. Which of these fundamental steps is most important to achieve a clear stock? a) Start with small bones b) Start with frozen bones c) Cool it within 2 hours d) Remove fat after straining e) Start with cold water

e) start with cold water

61. 1000 ml = _____ Liter(s). a) 1 liter b) 2.2 liters c) 10,000 liters d) 4 liters e) 3.125 liters

A) 1 Liter

81. What is the suggested cooking time for vegetable stock? a) 1 hour b) 2 hours c) 3 hours d) 4 to 6 hours e) 8 to 12 hours

A) 1 hour

45. The ratio for long grain white rice pilaf is? a) 1 part rice to 2 parts liquid b) 50% rice & 50% liquid c) 1 lb rice to 1 quart liquid d) 16 ounces liquid to 2 lb rice e) A & C

A) 1 part rice to 2 parts liquid

212. The proper amount of fat needed for pan frying should be? a) 1/2 way up the product b) 1/8" or just enough to cover the bottom of the pan c) 3/4 way up the product d) Just barely cover the product e) Swimming method the product should "swim" in the fat

A) 1/2 way up the product

37. A teaspoon is... a) 1/3 tablespoon. b) 1/2 tablespoon. c) about 15 grams. d) A & C

A) 1/3 tablespoon

38. There are _______ quarts in 3 gallons? a) 12 b) 24 c) 48 d) 36 e) 9

A) 12

62. 3/4 cup = _____ Tablespoons a) 3 tablespoons. b) 6 tablespoons c) 12 tablespoons d) 18 tablespoons e) 24 tablespoons

A) 12 tablespoons

43. If the contents of an egg weights 2.5 oz. how many eggs do you need to get 2.5 lbs. of egg for your recipe. a) 16 eggs b) 40 eggs c) 1 flat d) 2.5 dozen e) C & D.

A) 16 eggs

90. What is the ratio of Sauce Espagnole to Brown Veal stock for Demi glace? a) 1:1 b) 2:1 c) 1:2 d) 1:3 e) 3:1

A) 1:1

210. The formula of mirepoix to meat for the roasting method is? a) 1 oz. to 1 lb. b) 4 oz to 1 lb. c) 8 oz. to 1 lb. d) 1:1 e) A & D

A) 1oz to 1 lb

58. 8 cups = _____ quarts? a) 2 quarts b) 1 quart c) 4 quarts d) 3 quarts e) Not enough information is provided.

A) 2 quarts

92. What is the ratio for basic vinaigrette? a) 3 parts oil to 1 part vinegar b) 1 part oil to 1 part vinegar c) 3 parts vinegar to 1 part oil d) 2 parts oil to 1 part vinegar e) 1:1

A) 3 parts oil to 1 part vinegar

219. You are roasting 55 lbs of beef. How much mirepoix do you need? a) 3.5 lbs. b) 55 lbs. c) 14 lbs. d) 27.5 lbs e) 41 lbs.

A) 3.5 lbs

70. The original recipe requires 4 firm tomatoes, seeded, and finely diced for 10 portions. If tomatoes weigh 5.7 ounces per cup and the yield is 93% then how many tomatoes must be purchased to serve 80 guests? a) 32 tomatoes b) 40 tomatoes c) 456 tomatoes d) 75 tomatoes e) 4 tomatoes

A) 32 tomatoes

184. At what internal temperature should raw meat, fish, poultry and seafood be stored? a) 41 degrees F. or lower b) 45 degrees F. or lower c) 51 degrees F. or lower d) 55 degrees F. or lower e) 141 degrees F. or lower

A) 41 degrees F. or lower

12. A food label states that a food has, 45 mg of salt, 28 grams of fiber and 15 grams of carbohydrate how many calories does the food contain? a) 60 Kcal b) 88 Kcal c) 192 Kcal d) 15 Kcal e) 172 Kcal

A) 60 Kcal

46. You have purchased a case of peaches which weighs 48 pounds. The yield for peeled and sliced peaches is 68%. How many 6 ounce portions of peeled and sliced peaches can be obtained from the case? a) 87 portions b) 188 portions c) 128 portions d) 195 portions e) 15 portions

A) 87 Portions

152. Which best describes the differences between US Lamb and New Zealand Lamb? a) All of the below b) US Lamb is grain fed and New Zealand is grass finished c) US lamb can be purchased in large primal where New Zealand arrives mostly prefabricated. d) US lamb is expensive compared to New Zealand Lamb e) US lamb is larger than New Zealand Lamb

A) All of the above

35. The water soluble vitamins are? a) B & C vitamins. b) A, D & E & K vitamins. c) Calcium & magnesium. d) Omega 3 vitamins. e) All of the above.

A) B & C Vitamins

191. What is the key to limiting bacterial growth? a) Controlling time and temperature b) Evaluation the menu selection c) Managing personal hygiene d) Using food additives

A) Controlling time and temperature

153. There will not be any illness passed on to customers from salmonella in chicken will if... a) It is cooked properly b) It is rinsed properly c) It is held very cold. d) If they are free range organic chickens e) None of the above

A) Cooked properly

203. What illness is most closely associated with poor hand washing which warranted the use of the no bare hand contact regulation in the FDA Food Code? a) Hepatitis A b) Scombroid c) E coli d) Salmonella e) Foot and mouth disease

A) Hepatitis A

255. What are the veins of fat found in high quality beef called? a) Marbling b) Collagen c) Elastin d) Globular protein e) Barding

A) Marbling

182. ...à l'amandine is... a) ...meunière with almonds. b) ...with ice cream. c) ...sautéed fish. d) ...pan fried fish. e) ...poached fish.

A) Meuniere with almonds

228. Béchamel is made using...?? a) Milk, roux, onion piqué, b) Stock, roux, onion piqué c) Milk, parch, onion piqué d) Stock, milk, cheese, onion piqué e) Cream sauce, cheese, nutmeg

A) Milk, Roux, Onion Pique

32. Which of the following is a good source of monounsaturated fatty acids? a) Olive oil. b) Sunflower oil. c) Shrimp. d) Soybean oil. e) Sirloin steak.

A) Olive Oil

126. Brown sugar is... a) ...processed white sugar that has molasses added. b) ...sugar that is less refined than white sugar. c) ...made from sugar beets that have oxidized during processing.

A) Processed white sugar that has molasses added

258. What is "zone grilling?" a) Separate temperature zones are set on the cooking surface for higher or lower heat. b) Product is zoned in the reach in based on estimated cooking times. e) Keeping the final temperature in the correct doneness zone.

A) Separate temperature zones are set on the cooking surface for higher or lower heat

223. The thickening process that is most commonly used for pan gravy is called? a) Singer b) Natural reduction c) Pureed mirepoix d) White wash e) Slurry

A) Singer

138. In the spring or fall when blue crabs molt they are sold as... a) ...soft shell crabs. b) ...blue crabs. c) They are out of season. d) They are not a desirable or a marketable product. e) C & D

A) Soft shell crabs

34. Another name for a simple carbohydrate is? a) Sugar. b) Amino Acid. c) Lipid. d) Polysaccharide. e) Fiber.

A) Sugar

157. In culinary terms the thymus gland of a calf is called? a) Sweetbreads b) Tripe c) Oysters d) Caul fat e) Kidneys

A) Sweet Breads

257. What is one difference between grilling and broiling? a) Top heat vs. bottom heat b) Gas vs. wood fire c) Gas vs. charcoal d) Broiler vs. salamander e) They are the same

A) Top heat vs. Bottom heat

199. Food stored in a dry storage area should NOT... a) be touching the walls. b) be at least six inches off the floor. c) be in moisture controlled conditions. d) Be between 50° and 70° F.

A) Touching the walls

100. In hot peppers the capsaicin is more concentrated in the ribs than the flesh? a) True b) False

A) True

119. Lentils are a legume. a) True b) False

A) True

120. Whole spices have a longer shelf life than other ground spices? a) True b) False

A) True

123. A bay leaf is a part of a standard bouquet garni? a) True b) False

A) True

125. Because of the precooking process converted rice has a higher nutritional value than rice that has not been precooked. a) True b) False

A) True

128. Shrimp are most commonly available frozen, as fishermen generally remove the heads and flash freeze the shrimp on the ship in order to preserve the flavor and quality. a) True b) False

A) True

129. Fish purchased as fillets should not be stored on ice. a) True b) False

A) True

131. Grouper is a member of the bass family? a) True b) False

A) True

143. The process of tying fat outside the surface of lean meat is called barding? a) True b) False

A) True

147. Dry aging is a technique for tenderizing meat. a) True b) False

A) True

154. Offal and variety meats are often referred to as organ meats a) True b) False

A) True

162. A classic cream soup is commonly finished with cream and liaison? a) True b) False

A) True

164. Basic vinaigrette is a temporary emulsion? a) True b) False

A) True

166. High moisture waxy potatoes do not work well for mashed potatoes? a) True b) False c) It doesn't matter all potatoes will work well.

A) True

167. To avoid having greasy croutons they should be baked rather than fried? a) True b) False

A) True

168. Potatoes with moderate moisture and starch content are frequently used in salads and soups because they maintain their shape during cooking? a) True b) False

A) True

14. One gallon of rice is cooked in 2 gallons of water and absorbs 100% of the water. How does this impact the amount of Kcal in the finished rice? a) No change, it's only water b) The rice will contain 3 times more calories per gram c) The rice will contain 2/3 less calories per gram. d) The rice will contain 66% more calories e) It depends on the amount of Kcal in the local water supply.

A) no change, it's only water

113. Tomato Concassé is? a) Peeled, seeded, chopped b) Peeled tomatoes c) A uniform cut applied to tomato d) Tomato petals e) Pureed.

A) peeled, seeded, chopped

105. Pancetta is? a) Rolled and cured pork belly. b) Bacon. c) A pork loin wrapped in pork belly and roasted. d) Salt pork. e) Italian term for smoked ham hocks.

A) rolled and cured pork belly

177. Lié means? a) To thicken b) To layer c) To garnish d) Not telling the truth e) To butterfly

A) to thicken

51. When measuring flour it is most accurate to measure by... a) ...weight. b) ...volume c) ...before it is sifted. d) ...after it is sifted. e) ...it doesn't really matter.

A) weight

225. Using the standard vinaigrette ratio how much oil would you need to prepare 1/2 gallon of dressing? a) 128 ounces b) 1 quart c) 1.5 quart d) 2 pints e) 1/3 gallon

C) 1.5 Quart

208. What is the proper measurement for small dice? a) 1/16" cube b) 1/8" cube c) 1/4" cube d) 1/2" cube e) 3/4" cube

C) 1/4" Cube

202. Raw clams and oysters may give our customers which virus if they are not purchased from a reputable supplier and obtained from certified waters? a) Scombroid b) Hepatitis A c) E coli d) Ciguatera

B) Hepatitis A

160. Meat chops are most often produced from? a) Fore quarter b) Loin c) Shank d) Chuck e) Tail

B) Loin

28. Which of the following is a nutrient dense food? a) Orange soda. b) Orange. c) Orange sorbet. d) Orange fruit roll up. e) Organic orange ice cream.

B) Orange

175. Which cooking medium is best suited for deep frying? a) Olive oil b) Peanut oil c) Clarified butter d) Lard e) Palm kernel oil

B) Peanut oil

72. What is the basic formula for 1 lb of mirepoix? a) 1 lb. onions, 1/2 lb. carrots, 1/2 lb. celery b) .5 lb. onions, .25 lb. celery, .25 lb. carrots c) .5 lb. onion, .5 lb. carrot, .5 lb. celery d) .5 lb. onion, .5 lb. parsnip, .5 lb. carrot e) .25 onions, .25 lb. celery, .25 lb. carrots, .25 lb. leeks

B) .5 lb onions, .25 lb celery, .25 carrot

52. If a recipe calls for 1 tablespoon of vinegar then how much vinegar would you need to make the recipe 16 times? a) .5 cup b) 1 cup c) 1 pint d) 1 quart e) 1 gallon

B) 1 cup

93. What is the ratio for preparing rice pilaf using converted long grain white rice? a) 2 parts rice to 1 part liquid by weight b) 1 part rice to 2 parts liquid by volume c) 1 part rice to 2 parts liquid by weight d) 1 1/2 parts liquid to 1 part rice by weight e) 1 part liquid to 1 part rice by volume

B) 1 part rice to 2 parts liquid by volume

42. Which of the volume measurements listed below is the largest? a) 24 pints b) 15 quarts c) 50 cups d) 3.5 gallons e) They are all the same

B) 15 Quarts

83. What is the basic cooking time for chicken stock? a) 1 hour b) 3 to 4 hours c) 6 to 8 hours d) 10 to 12 hours e) Overnight

B) 3 to 4 hours

82. What is the suggested cooking time for fish fumet? a) 20 to 30 minutes b) 30 minutes to 1 hour c) 2 hours d) 4 to 6 hours e) 6 to 8 hours

B) 30 minutes to 1 hour

188. What is the maximum acceptable receiving temperature for fresh poultry? a) 35 degrees F b) 41 degrees F c) 45 degrees F d) 50 degrees F

B) 41 degrees F

80. Which is the correct formula for cream soup? a) 2 lbs. main vegetable, 1 lb. mirepoix, 1 gallon béchamel, 1 pt. heavy cream b) 4 lbs. main vegetable, 1 lb. mirepoix, 1 gallon Velouté, 1 pt. heavy cream c) 2 lbs. main vegetable, 1 lb. mirepoix. 1/2 gallon Velouté, 1/2 gallon stock d) 4 lbs main vegetable, 1 lb. mirepoix, 1 gallon Velouté, 12 oz roux, 1 pt. heavy cream

B) 4lbs. main vegetable, 1 lb mirepoix 1 gallon veloute, 1 pt heavy cream

68. 5750 grams = Kilogram(s)? a) .575 b) 5.75 c) 57.5 d) 575 e) 5,750

B) 5.75

243. The amount of stock yielded from 66 lbs of fish bones would be? a) 8.25 gallons b) 6 gallons c) 11 gallons d) 66 gallons e) 33 gallons

B) 6 gallons

259. You need 6 gallons of fish fumet. How many pounds of fish bones will you need to order? a) 64 lbs. b) 66 lbs. c) 48 lbs. d) 6 lbs. e) 36 lbs.

B) 66 lbs

242. From the selection below which is the most accurate amount of egg yolks needed to prepare 1/2 gallon of mayonnaise? a) 4 oz. b) 8 oz. c) 12 oz. d) 16 oz. e) 21 oz.

B) 8 oz

195. What is one way that food should never be thawed? a) In a microwave b) At room temperature c) In a cooler d) As part of the cooking process e) In a refrigerator

B) At room temperature

140. When the viscera are not removed promptly from a drawn or dressed fish the stomach enzymes begin to dissolve the flesh causing what is commonly known as? a) Enzymatic reaction b) Belly burn c) Maillard reaction d) Fermentation e) Tenderizing

B) Belly Burn

230. Which of the following statements is not true regarding a difference between a braise and a stew? a) Meat for stewing is cut into bite size pieces. b) Braising is a combination of steaming and boiling. c) Braised items are larger cuts. d) In stewing, the meat is covered with liquid. e) Braised items are covered 1/2 way up the product in liquid.

B) Braising is a combination of steaming and boiling

25. All of the following foods contain cholesterol except... a) ...eggs. b) ...coconut. c) ...ground turkey. d) ...mackerel.

B) Coconut

124. Parmesan cheese is made from? a) Goat's milk b) Cow's milk c) Sheep's milk d) Steer's milk e) Yak milk

B) Cow's Milk

134. Gravlax is? a) Smoked salmon b) Cured salmon c) Planked haddock. d) Smoked haddock

B) Cured Salmon

121. Kosher salt is rock salt crushed into smaller cubic crystals. a) True b) False

B) False

122. Balsamic vinegar becomes more acidic the longer it ages in barrels. a) True b) False

B) False

127. Shrimp are sold by pound. Generally the more shrimp per pound the more expensive the shrimp are. a) True b) False c) They are about the same price.

B) False

130. Mussels that are farm raised usually do not need to be de bearded. a) True b) False

B) False

144. The process of inserting fat into lean meat is known as barding. a) True b) False

B) False

146. The best cooking methods for a bottom round of beef are roasting and sautéing? a) True b) False

B) False

148. Veal is the flesh of a young calf six months to a year old? a) True b) False

B) False

149. Spare ribs come from beef and short ribs come from pork. a) True b) False c) Doesn't matter, either can come from either animal.

B) False

163. Adding cream to a puree soup by definition changes it to a cream soup? a) True b) False

B) False

165. A mustard vinaigrette is a permanent emulsion? a) True b) False

B) False

170. Chiffonade is a cut used primarily for root vegetables? a) True b) False

B) False

171. When braising the product being cooked should be completely covered in liquid? a) True b) False

B) False

173. Because it's cooked in liquid, a braise or stew will not dry out during the cooking process. a) True b) False

B) False

236. The reason for searing meats is to seal in juices, eye appeal and flavor. a) True b) False

B) False

248. When cooking potatoes, the process should begin by dropping them into boiling heavily salted water. a) True b) False

B) False

39. 1/2 cup = 1/2 pint a) True b) False

B) False

75. To yield 1 gallon of vegetable stock, the basic formula is 8 lbs of assorted non starchy vegetables to 1 gallon of water. a) True b) False

B) False

249. What are the two purposes of searing meat? a) Seal in juices and Color b) Flavor and Color c) Flavor and Seal in juices d) Texture and Seal in juices e) Texture and Flavor

B) Flavor and Color

132. Lemon sole is a member of which family? a) Bass b) Flounder c) Sole d) Cod e) Mackerel

B) Flounder

48. Which of the following is true of food cost percent? a) Food cost percent indicates how much profit will be made from a menu item. b) Food cost percent does not include labor expense. c) Food cost percent can be found by multiplying the selling price of an item by the cost per portion of an item. d) Food cost percent represents the markup of an item. e) Food cost percent is the selling price of the item.

B) Food cost percent does not include labor expense

159. Birds that are allowed to "exercise" in a lot rather than spending their life in a cage are called? a) Organic b) Fre range c) Roasters d) Capons e) Bug eaters

B) Free Range

101. Which of the following would fall under the category of "chêvre?" a) A cheese with chives and chervil. b) Goat milk cheese. c) Sheep's milk cheese d) Anything made with a processed dairy product. e) The product that coagulates the milk in the process of cheese making.

B) Goat milk cheese

176. The French term dégraisser means? a) Add a liquid to a pan to pick up and dissolve particles / fond. b) Remove the fat from a pan. c) Strain any particles from the oil after deep frying. d) Add cornstarch to the fond to develop a sauce.

B) Remove fat from pan

204. Which of the following is not effective at tenderizing larger cuts of meat? a) Acid marinade b) Salt cure c) Jaccarding d) Paillard e) Dry aging

B) Salt Cure

22. Which one of the following fatty acids contributes to heart disease? a) Omega 3 fatty acids b) Saturated fatty acids c) Polyunsaturated fatty acids d) Monounsaturated fatty acids

B) Saturated Fatty Acids

136. Shad and shad roe are traditionally prepared by? a) Shallow poach b) Sautéing or pan frying c) Grilling or broiling d) Baking e) Deep frying

B) Sauteing or pan frying

115. Define the term: Haricots verts? a) A green Spanish pepper b) Small French green beans c) Italian for baby spinach. d) A green spicy herb sauce from Argentina. e) Dill

B) Small French green beans

213. If the raft is broken on your consommé and it is cloudy what is the most effective way to fix it? a) Cool the broth and raft, add 1 egg white per quart, acid and clarify again. b) Strain out the raft, cool, add 4 egg whites per gallon and one chopped tomato, reclarify c) Gently separate the raft from the broth, strain with a double coffee filter. d) Stop stirring, simmer very gently, the raft will reform and clarify. e) Mix 1 egg white per quart with 2 oz. tomato juice, whisk quickly into the consommé mixture. The raft will reform and clarify.

B) Strain out the raft, cool, add 4 egg whites per gallon and one chopped tomato, reclarify

226. Which is the most accurate way to test vegetables for doneness? a) Stick a sharp paring knife into them. b) Taste them c) Appearance d) When they float e) When they sink

B) Taste them

156. In culinary terms the edible lining of the first stomach of a steer is called? a) Sweetbreads b) Tripe c) Kidneys d) Caul fat e) Oyster

B) Tripe

241. Blanquette de veau is? a) White veal stock b) White veal stew c) Veal pounded thin like a blanket d) Veal with white wine, butter, lemon juice and parsley

B) White Veal Stew

102. Arborio rice is... a) ...a low starch and long grain rice which is a favorite for risotto. b) ...a high starch and medium grain rice which is a favorite for risotto. c) ...a short grain rice that is a favorite in Asian cooking. d) ...a long grain precooked rice that is perfect for rice pilaf. e) ...a rice that is low in amylose.

B) a high starch and medium grain rice which is a favorite for risotto

103. Why do we sear meat? a) To seal in the natural juices b) For color and flavor. c) To sanitize the outside and eliminate e coli. d) To make it crunchy e) All of the above

B) for color and flavor

110. A chef's potato is? a) A russet potato b) Is moderate in starch and moisture. c) A new potato d) An old potato. e) Is high in starch and low in moisture.

B) is moderate in starch and moisture

181. ...à la meunière is... a) ...sautéed fish. b) ...lemon, brown butter, flour, and parsley. c) ...lemon, beurre blanc, tomatoes and parsley. d) ...almonds, lemon, brown butter and parsley.

B) lemon, brown butter, flour and parsley

98. The flavor of this product is often described as a cross between garlic and onion. a) Scallion b) Shallot c) Ginger d) Vidalia onion e) Italian parsley

B) shallot

104. The "maillard reaction" is? a) The fabrication process used for ducks to remove some of the gamey flavor. b) The reaction caused when high heat is applied to a meat product. c) A reaction in the searing process of meat that makes it to retain its natural juices. d)The process of tenderization when meat is pounded.

B) the reaction caused when high heat is applied to a meat product

69. Given that 1 cup of dried bread crumbs weighs 4 oz., how many pounds of dried bread crumbs do you need to order for a recipe that calls for 5 1/3 cup? a) 5 1/3 cup. b) 2 1/3 pounds. c) 1 1/3 lbs d) 21.32 lbs. e) 2 2/3 lbs.

C) 1 1/3 lbs

74. What is the basic formula to yield 1 gallon of broth? a) 8 lbs. meaty bones, 5 quarts water, 1 lb. mirepoix b) 3 lbs. meat, 5 quarts water, 1 lb. mirepoix c) 10 lbs. meat, 5 quarts water, 1 lb. mirepoix d) 10 lbs. meat, 1 gallon water, 1 lb. mirepoix e) 8 lbs. meaty bones, 1 gallon water, 1 lb. mirepoix

C) 10 lbs meat, 5 quarts water, 1 lb mirepoix

76. What is the basic formula to yield 1 gallon of fish fumet? a) 11 lbs. high fat fish bones, 1 l oz. white mirepoix, 3.5 quarts water, 1 quart white wine b) 11 lbs. low fat fish bones, 1 lb. white mirepoix, 3.5 quarts water, 1 quart white wine c) 11 lbs. low fat fish bones, 1 lb. white mirepoix, 4.5 quarts water, 1 qt. white wine d) 8 lbs. low fat fish bones, 1 lb. white mirepoix, 3.5 quarts water, 1 quart white wine e) 11 lbs. low fat fish bones, 1 lb. white mirepoix, 3.5 quarts white wine, 1 quart water

C) 11 lbs. low fat fish bones, 1 lb white mirepoix, 4.5 quarts water, 1 quart white wine

206. The final internal temperature after resting for medium rare roast beef is? a) 110 to 120° F b) 120 to 125° F c) 125 to 130° F d) 135 to 145° F e) 145 to 160° F

C) 125 to 130 F

186. The minimum internal product temperature for holding hot potentially hazardous food is? a) 165º b) 132º c) 135º d) 141º e) 70º

C) 135

94. How much white roux is needed to thicken 1 gallon of stock to a medium consistency? a) 24 ounces b) 18 ounces c) 16 ounces d) 12 ounces e) 10 ounces

C) 16 ounces

50. If you have to substitute 1 tablespoon of baking powder with cream of tartar and baking soda using a 2:1 ratio what would your measurements be? a) 1 teaspoon baking soda and 2 teaspoons cream of tartar b) 1/2 ounce of baking soda and 1 1/2 ounce of cream of tartar c) 2 teaspoons of cream of tartar and 1 teaspoon baking soda d) 1 1/2 ounce baking powder and 1/2 ounce of cream of tartar e) 2 oz cream of tartar and 1 ounce of baking soda

C) 2 teaspoons of cream of tartar and 1 teaspoon baking soda

214. Which of the following is not associated with shallow poach? a) Fumet b) Steam c) 200° F d) Sauteuse e) Shallots

C) 200 F

31. Daily values for processed foods are based on a... a) ...2,500 calorie diet. b) ...gender. c) ...2000 calorie diet d) ...1500 to 2000 calorie diet e) None of the above.

C) 2000 Calorie Diet

198. You should label all ready to eat TCS food that is prepped in house and held longer than a) 6 hours b) 12 hours c) 24 hours d) 48 hours e) 72 hours

C) 24 Hours

88. What is the basic formula to yield 1 gallon of beef consommé? a) 3 lbs. ground meat, 6 quarts stock, 6 egg whites, 1 lb. mirepoix, 10 oz tomato product, Onion Brûlé b) 3 lbs. ground meat, 6 quarts stock, 10 to 12 egg whites, 1 lb. mirepoix, 10 oz tomato paste, Onion Piqué c) 3 lbs meat, 6 quarts stock, 10 to 12 egg whites, 1 lb. mirepoix, 10 oz tomato product, Onion Brûlé d) 12 oz ground meat, 6 quarts stock, 10 to 12 egg whites, 1 lb. mirepoix, 10 oz tomato product, Onion Brûlé

C) 3 lbs meat, 6 quarts stock, 10 - 12 egg whites, 1 lb mirepox, 10 oz tomato product, Onion Brule

91. How much clarified butter is needed to make a 12 yolk Sauce Hollandaise? a) 12 ounces b) 96 ounces c) 36 ounces d) 1 quart e) 56 ounces

C) 36 ounces

65. 3 pints = ____ fl. oz.? a) 24 fl. ounces b) 36 fl. ounces c) 48 fl. ounces d) 96 fl. ounces e) 128 fl. ounces

C) 48 fl. ounces

44. 75% of 75 is.... a) 75 b) 100 c) 56.25 d) 1 e) It is a trick question.

C) 56.25

56. How many cups are in 3 pints? a) 1 1/2 cups b) 12 cups c) 6 cups d) 3 1/2 cups e) 3 cups

C) 6 cups

84. What is the basic cooking time for brown veal stock? a) 2 to 3 hours b) 4 to 6 hours c) 6 to 8 hours d) 10 to 12 hours e) 12 to 14 hours

C) 6 to 8 hours

41. Two quarts contain....... by volume? a) 8 pints b) 8 lbs. c) 8 cups d) 4 cups e) 32 ounces

C) 8 Cups

239. Sauce Béarnaise is... a) flavored with glace de viande. b) a cream reduction with "fines herbs" c) a hollandaise with tarragon & chervil d) A & C

C) A hollandaise with tarragon & chervil

190. Why should food NOT be stored in a galvanized container? a) Food will spoil quickly b) Food will not be stored at the right temperature c) Acids in the food can leach zinc into the food d) Acids in the food can cause the container to rust

C) Acids in the food can leach zinc into the food

114. One common variety of long grain rice is? a) Wild rice b) High starch rice's c) Basmati d) Arborio e) Sticky rice

C) Basmati rice

155. Which of the following items are not acceptable to grill or sauté? a) Beef sirloin strip steak b) Pork loin medallions c) Beef Shanks d) Salmon fillet e) Veal cutlets from the top round

C) Beef Shanks

256. What two steps are involved in the process of pommes frites? a) Boiling & ricing b) Boiling & frying c) Blanching & crisping d) Frying & salting e) Simmering & mashing

C) Blanching and crisping

189. If a food contact surface has been soiled, what three actions must be performed before it can be used again? a) Wiped, rinsed, stored b) Cleaned, Rinsed, Air dried c) Cleaned, rinsed, sanitized d) Degreased, scrubbed, rinsed

C) Cleaned, Rinsed, Sanitized

133. Tuna is a member of which family? a) Sea Bass b) Snapper c) Mackerel d) Cod e) Swordfish

C) Mackerel

205. The process of browning animal protein, using high heat is known as? a) Cross hatching b) Amino acid coagulation c) Maillard reaction d) B&C e) A&B&C

C) Maillard Reaction

139. Angler fish and goose fish are common names for? a) Halibut b) Swordfish c) Monkfish d) Tuna e) Skate

C) Monkfish

193. What is a sign of a possible rodent infestation? a) Strong oily odor b) Black specks that look like black pepper c) Pile of soft materials in a corner d) Shiny, capsule shaped egg cases e) White particles that look like rice

C) Pile of soft materials in a corner

151. A leg of lamb is generally the best for? a) Braising b) Sautéing c) Roasting d) Pan Frying e) Boiling

C) Roasting

201. What agency enforces food safety in the food service operation? a) Centers for disease control and prevention b) Food and drug administration c) State or local regulatory authority d) U.S. Department of agriculture e) ATF

C) State or local regulatory authority

253. When pan frying, what actually cooks the meat? a) Fat b) Heat from pan c) Steam d) Oven e) Gas Burner

C) Steam

96. Along with chervil this herb is most commonly associated with béarnaise sauce. a) Parsley b) Mint c) Tarragon d) Chives e) Rosemary

C) Tarragon

180. Pincé means... a) ...finely shredded meat. b) ...adding tomato paste. c) ... the carmelization of tomato paste. d) ...brown mirepoix. e) ...dark roux.

C) The carmelization of tomato paste

109. Which would be the best potato to use for boiled potatoes? a) Mealy. b) Moderate in starch and moisture. c) A "new" red bliss potato. d) An old potato. e) High in starch and moisture.

C) a "new" red bliss potato

108. Frisée is classified as... a) ...a braising green. b) ... a sweet salad green. c) ...a bitter salad green. d) ...micro green. e) ...none of the above.

C) a bitter salad green

107. Zucchini is categorized as... a) ...a winter squash. b) ...a fall squash. c) ...a summer squash d) ...a hard squash. e) ...a spring squash.

C) a summer squash

97. What are the "fines herbes?" a) Parsley, Tarragon, Thyme, Rosemary b) Parsley, Chives, Basil, Tarragon c) Parsley, Tarragon, Chervil, Chives d) Basil, Tarragon, Chervil, Chives e) Basil, Thyme, Parsley, Tarragon

C) parsley, tarragon, chervil, chives

217. The temperature range for the poaching method is? a) 140 to 145° F b) 145 to 155° F c) 160 to 185° F d) 140 to 145° F e) 200 to 212° F

C)160 to 185 F

246. Pork shoulder is referred to as pork butt because... a) the shape of the shoulder is the same as the butt. b) the butt is short for buttress which means "to support" because the shoulder supports 60% of the hogs weight. c) the flavor and cooking methods of the shoulder and butt are similar. d) when the picnic shoulder is split it becomes the butt end and the picnic shoulder. e) all of the above

D) When the picnic shoulder is split it becomes the butt end and the picnic shoulder

224. If hollandaise becomes separated the most effective method to reemulsify it is? a) Make sure it is still warm and pour it into the blender slowly. b) Very slowly whisk in another egg yolk. c) Start over. d) Whisk it slowly into a small amount of water. e) Whisk some cold water into it.

D) Whisk it slowly into a small amount of water

150. Canadian style bacon... a) ...is a style of bacon that has to be imported from Canada. b) ...is rolled, tied and cured pork belly. c) ...is fabricated form the pork belly. d) ...is a cured and smoked pork loin e) ...is a cured pork loin.

D) is a cured and smoked pork loin

137. When selecting fish to broil choose one that... a) ...is flat. b) ...has a delicate subtle flavor. c) ...is naturally lean. d) ...is oily or has a high fat content. e) You cannot broil fish it will stick to the grill.

D) is oily or has a high fat content

86. What happens to the thickening power of roux the longer it is cooked? a) The starch granules are coated in fat making them easier to dissolve in liquid. b) The starch granules are coated and protecting them from breakdown. c) It provides more thickening power d) It provides less thickening power. e) It doesn't make any difference.

D) provides less thickening power

64. How many grams in 3 ounces? a) 84 grams. b) 90 grams. c) 3,000 grams. d) 30,000 grams. e) None of the above.

E) None of the above

211. Which of the following does not apply to à la meunière? a) Lemon b) Butter c) Chives d) Flour e) Parsley

Didnt find this one feel free to add it in

95. What is the basic ratio for preparing brown rice pilaf? a) 2 parts rice to 1 part liquid b) 1 part rice to 2 parts liquid c) 1.75 part rice to 1 part liquid d) 2.5 parts rice to 1 part liquid e) 1 part rice to 2.5 parts liquid

E) 1 part rice to 2.5 parts liquid

221. What is the proper measurement for paysanne? a) 1/16" X 1/1" X 1/16" b) Multifaceted cut for long tapered vegetables c) 1/4" x 1/4" X 1/8" d) 1/8" X 1/8 X 2" e) 1/2" X 1/2" X 1/8"

E) 1/2" X 1/2" X 1/8"

66. 10 liters = _____ milliliter(s). a) 1 milliliter b) 10 milliliters c) 1.25 milliliters d) 1,000 milliliters e) 10,000 milliliters

E) 10,000 milliliters

59. 32 cups = _____ gallons? a) 8 gallons b) 4 gallons c) 16 gallons d) 3 gallons e) 2 gallons

E) 2 gallons

254. You served 9 portions of potato gratin. The whole pan contains 12 portions. What percent of portions are left? a) 108% b) .666% c) .75% d) 21% e) 25%

E) 25%

55. How many pints are in 18 quarts? a) 9 pints b) 2.25 pints c) 4 pints d) 4 1/2 pints e) 36 pints

E) 36 pints

24. Which of the following foods would provide omega 3 fatty acids? a) Mackerel b) Eggs fortified with omega 3 fatty acids c) Beef steak d) A, B & C e) A & B

E) A and B

222. Sauté... a) literally means to jump. b) is a dry heat cooking method? c) uses the fond for the sauce. d) A&B e) A&B&C

E) A&B&C

251. Three ways that protein is denatured in the production of consommé. a) Enzymes, Acid, Egg whites b) Coagulation, Salt, Heat c) Mirepoix, Tomato, Egg Whites d) Agitation, Coagulation, Denaturation e) Agitation and mechanical activity, Heat, Acid

E) Agitation and mechanical activity, heat, acid

197. What is the only certain way to prevent backflow? a) Floor Drain b) Vacuum breaker c) Cross connection d) Lower the pot sinks e) Air gap

E) Air Gap

40. 1/2 pint is? a) 8 ounces b) 1 cup c) 16 tablespoons d) None of the above e) All of the above

E) All of the Above

145. Which is not a primal cut from a side of beef? a) Round b) Loin c) Rib d) Chuck e) All of the above

E) All of the above

26. Which of the following is not a saturated fat? a) Palm kernel oil. b) Coconut oil. c) Duck fat. d) Turkey fat e) Avocado oil

E) Avocado oil

111. A russet potato is... a) ...is used for boiled or steamed potatoes. b) ...is used for French fries. c) ... is used for mashed potatoes. d) ...a waxy potato. e) B & C

E) B&C

33. Which one of the following choices contains the most soluble fiber? a) Whole wheat. b) Broccoli. c) Lignin. d) Onions. e) Black beans

E) Black Beans

183. A backup of raw sewage has occurred in the kitchen. What should happen next? a) Switch to single use service items b) Close the affected area and clean it. c) Serve only food pepped before the accident. d) Restrict access to the kitchen to food handlers only. e) Close the kitchen and call the health department.

E) Close the kitchen and call the health department

215. A liaison is? a) Whole butter and raw flour b) Eggs & cream c) Permanent emulsion d) Slurry (arrowroot & Cream) e) Egg yolks and cream

E) Egg yolks and cream

141. A boneless piece of fish removed from either side of the backbone is a? a) Paillard b) Paupiette c) Pan dressed d) Darne e) Fillet

E) Fillet

200. Food in storage should be rotated using which method? a) Front to back method b) Periodic order c) FDA rotational d) Last in and first out e) First in and first out

E) First in and First out

17. The sweetest of the natural sugars is? a) Sucrose b) Lactose c) Glucose d) Maltose e) Fructose

E) Fructose

9. How many calories does 1 gram of fat provide? a) 9 Kcal b) 7 Kcal c) 4 Kcal d) 2 Kcal e) None of the above.

a) 9 Kcal

4. Americans typically consume less fiber per day than recommended. a) True b) False

a) True

6. In general higher carbohydrate foods will be plant based. a) True b) False

a) True

8. How many calories are provided in 1 gram of carbohydrate? a) 9 calories b) 4 calories c) 1 calories d) 7 calories e) None of the above.

b) 4 calories

21. Proteins are made up of? a) Carbohydrates b) Amino acids c) Trans fatty acids d) Sugar e) Omega 3 fatty acids

b) Amino Acids

19. Which of the following choices is a complete protein? a) Amino acids b) Eggs c) Lentils d) Peanut butter e) Whole grain bread

b) Eggs

1. The average American needs to include more protein in their diet. a) True b) False

b) False

2. A breakfast of granola yogurt and honey is considered vegan. a) True b) False

b) False

5. Complete proteins can only be found in meat, poultry, fish and eggs, and other animal sources. a) True b) False

b) False

7. How many Kcal does 1 gram of protein provide? a) 2 Kcal b) 9 Kcal c) 4 Kcal d) 7 Kcal e) None of the above

d) 4 Kcal

18. How much fiber should adults consume per day? a) Zero grams b) 12 to 15 grams c) 25 to 30 grams d) 50 to 75 grams e) 5 to 10 grams

c) 25 to 30 grams

10. A food contains 10 grams of carbohydrate, 3 grams of protein and 2 grams of fat how many calories does the food contain? a) 110 Kcal b) 86 Kcal c) 75 Kcal d) 70 Kcal e) 15 Kcal

d ) 70 Kcal

13. A package states that four crackers have 10 grams of carbohydrate, 2 grams of protein, and 3 grams of fat. How many calories from fat does each cookie provide? a) 775 Kcal b) 193.75 Kcal c) 60 Kcal d) 6.75 Kcal e) Zero

d) 6.75 Kcal

27. Carbohydrates, fats and proteins are collectively known as... a) ...calories. b) ...micronutrients. c) ...amino acids d) ...macronutrients. e) ...photochemical.

d) Macronutrients

15. Complex carbohydrates contain all of the following except? a) Starch b) Fiber c) Calories d) Roughage e) Sucrose

d) Roughage