SLICE Final Exam
Who is considered the founding chef of the modernist cuisine movement? A. Gaggan Anand, Bangkok B. Thomas Keller, Napa Valley C. Heston Blumenthal, London D. Grant Achatz, Chicago E. Ferran Adrià, Spain
Ferran Adrià, Spain
What is the downside to using butter in fried bakery goods? A. Melts and a high temperature B. Is inexpensive C. High smoke point D. Gets rancid quickly E. Low smoke point
Low smoke point
New potatoes are always red waxy potatoes. T or F
False
The whole shoulder clod is a popular cut for traditional barbecue because barbecuing is a slow moist process that tenderizes the tough cut. T or F
False
Fats melt and steam releases _______________ throughout the baked good. A. Aroma B. Sugar C. Fat droplets D. Spices E. Butter
Fat droplets
What Mediterranean plant is used for its seeds, leaves and bulbous stalk? A. Cardoon B. Fennel C. Celery D. Dill E. Anise
Fennel
Which of the following is NOT a name for the word "cheese"? A. Queso B. Fromage C. Ferme D. Kaase E. Ost
Ferme
Broths made with _______________ make them suitable as finished dishes. A. Meat B. Bones C. Herbs D. Egg whites E. Water
Meat
The less tender cuts of game meat should NOT be used for _______________. A. Pâtés B. Sausages C. Forcemeat D. Stews E. Medallions
Medallions
To what degree of doneness should game birds be cooked? A. Rare B. Medium C. Well done D. Medium well E. Medium rare
Medium rare
When writing a recipe, the procedures should include times, temperatures and visual clues that the cook can follow. T or F
True
White and cream-colored plates are safe bets because they complement all foods. T or F
True
With a heavy layer of fat and many well-marbled cuts, pork benefits from robust seasonings that penetrate the meat. T or F
True
Yogurt contains as much milkfat as the milk from which it was made. T or F
True
An Italian-American combination of vegetables preserved by vinegar is called _______________. A. Bouquetier B. Paysanne C. Jardinière D. Printanière E. Giardiniera
Giardiniera
Which one of the following pork products makes a great sandwich meat because it is naturally lean and tender? A. Hock B. Racks C. Loin D. Shoulder E. Belly
Loin
Which pork primal cut contains the most expensive pork cuts? A. Boston butt B. Ribs C. Loin D. Shoulder E. Fresh ham
Loin
Which primal cut of lamb contains the tenderloin? A. Rack B. Breast C. Leg D. Shoulder E. Loin
Loin
The blending of duchesse potatoes, pâte à choux and grated Parmesan cheese is called _______________. A. Lorette potatoes B. Dauphine C. Pommes Berny D. Croquette E. Rösti
Lorette potatoes
A chef's recipe for Lobster Macaroni and Cheese produces 24 servings of 6 ounces each. How many 100 gram servings of this item does the recipe produce? Please include only whole servings in your answer.
40
Candy and fat thermometers measure temperatures up to _______________. A. 385°F (196°C) B. 450°F (232°C) C. 375°F (191°C) D. 395°F (202°C) E. 400°F (204°C)
400°F (204°C)
Lamb carcasses weigh between _______________. A. 39 and 65 lb. (18 and 30 kg) B. 41 and 75 lb. (20 and 35 kg) C. 31 and 57 lb. (14 and 26 kg) D. 27 and 55 lb. (12 and 25 kg) E. 37 and 60 lb. (17 and 27 kg)
41 and 75 lb. (20 and 35 kg)
Which of the following is the temperature danger zone? A. 35-141°F (1°C-61°C) B. 41-135°F (5-57°C) C. 40-140°F (4-60°C) D. 35-145°F (1-63°C) E. 32-125°F (0-52°C)
41-135°F (5-57°C)
Game should be kept at or below _______________ for refrigerated storage. A. 45°F (7°C) B. 47°F (8°C) C. 43°F (6°C) D. 50°F (10°C) E. 41°F (5°C)
41°F (5°C)
A baker purchases fiberboard cartons of apples weighing 40 pounds each to make chunky apple cake. Each cake calls for 1.5 pints of cleaned apples. The yield on apples of this type is 70%. If 1 cup of cleaned apple weighs 3.5 ounces, how many whole cakes can the baker make from each carton of apples purchased? Please include only whole cakes in your answer.
42 cakes
A baker's formula calls for 1.5 kilograms of white flour, 250 grams of whole wheat flour, 150 grams of spelt flour, 12 eggs, 2 grams of yeast and 3.5 cups of milk. The baker calculates that 1 cup of milk weighs 230 grams. What is the baker's percentage for milk in this formula? Please express your answer to the nearest tenth.
42.4%
Chef Andy needed to adapt his recipes for his European kitchen staff in Paris. He has 1-pound portions of entrecote, 2 ounces of Béarnaise, and 4 ounces of asparagus. What are the metric conversions of each of these items? A. 458 g of entrecote, 55 ml of Béarnaise and 107 g asparagus B. 440 g of entrecote, 56 ml of Béarnaise and 120 g asparagus C. 445 g of entrecote, 53 ml of Béarnaise and 98 grams asparagus D. 439 g of entrecote, 52 ml of Béarnaise and 105 g asparagus E. 454 g of entrecote, 59 ml of Béarnaise and 113 g asparagus
454 g of entrecote, 59 ml of Béarnaise and 113 g asparagus
To make almond tarts, a baker buys slivered almonds in 20 kilogram cartons. Each tart made requires 1.5 ounces of slivered almonds. How many almond tarts can the baker make from 1 carton of slivered almonds? Please include only whole tarts in your answer.
469 tarts
Two cups of soup equals how many milliliters or how many pints? A. 450 ml or 1 pt. of soup B. 470 ml or 1 pt. of soup C. 473 ml or 1 pt. of soup D. 450 ml or 3/4 pt. of soup E. 455 ml or 3/4 pt. of soup
473 ml or 1 pt. of soup
A chef purchased 2 crates of cabbage weighing 30 pounds each for use in making coleslaw. The chef's yield on cabbage is 80%. What is the yield weight of the cabbage available for making the chef's coleslaw?
48lbs
A chef buys leaf lettuce for use in making tossed salads. The leaf lettuce is purchased in 15 pound boxes. The trim loss of the leaf lettuce after washing, trimming and cutting for salads averages 34.5%. The chef needs 47.5 pounds of salad-ready lettuce. How many 15 pound boxes of leaf lettuce must the chef buy? Please round your answer up to the next whole number of boxes.
5 boxes
How many pans would you use to successfully demonstrate the standard breading procedure? A. 3 pans B. 2 pans C. 1 pan D. 4 pans E. 5 pans
5 pans
How long will cartons of fresh eggs last beyond their pack date if refrigerated correctly at 36°F (2°C)? A. 2 weeks B. 8 weeks C. 1 week D. 5 weeks E. 3 weeks
5 weeks
Which of the following foods would be a product served unmolded that would take on the shape of the pan it was cooked in? A. Cheesy polenta B. Canned corn C. Rice pilaf D. Mashed potatoes E. Creamed spinach
Cheesy polenta
Who was the French chef given credit for developing the classic kitchen brigade? A. Fernand Point B. Antonin Carême C. Charles Ranhofer D. François Bise E. Auguste Escoffier
Auguste Escoffier
Who was the author of Le Livre des menus, Ma cuisine and Le Guide culinaire? A. Antonin Carême B. Gaston Lenôtre C. Auguste Escoffier D. Jacques Maximin E. Ferran Adri
Auguste Escoffier
______________ is one of the limitations on the type of food and manner of preparation that can be used for hors d'oeuvre? A. Time B. Dietary needs C. Availability of food required D. Staffing E. Training
Availability of food required
_____________ is NOT a general guideline when selecting complementary foods to arrange on a plate. A. Avoid making smiley faces or objectionable types of symbolism B. Design the plate with the highest point to the rear or center C. Consider the number of elements of food on the plate D. Strike a balance between overcrowding and leaving large gaps of space E. Choose a focal point for the plate
Avoid making smiley faces or objectionable types of symbolism
Which vitamins are leached out when the foods they contain are cooked in liquid, as in water or stocks? A. E and F B. D and K C. A and D D. K and E E. B and C
B and C
What is the benefit of tisanes? A. Considered to have health benefits B. Considered a life extender C. Considered a stimulant D. Considered an appetite suppressant E. Considered a flavor enhancer
Considered to have health benefits
Which of the following beef products is best suited for braising? A. Tenderloin B. Flank steak C. Skirt steak D. New York steak E. Beef brisket
Beef brisket
What marketing term has been used to describe a cross-breed between bison and beef cattle? A. Western grass-fed steer B. Black Angus cattle C. Buffalo D. Beefalo E. Herefordshire steers
Beefalo
What type of soup has been clarified to a point where it has become crystal clear and full of flavor? A. Bouillon B. Potage C. Consommé D. Broth E. Veloute
Consommé
What is the definition of consommé royale? A. Stock that has had clearmeat mixture added to it B. Consommé made with leftover stock C. Consommé garnished with cooked custard cut into tiny shapes. D. Consommé that begins with ice cold stock or broth E. Any broth that has been brought to a boil twice
Consommé garnished with cooked custard cut into tiny shapes.
_____________ refers to the presence, generally unintended, of harmful organisms or substances. A. Bacterium B. Contamination C. Dirt D. Grime E. Pathogens
Contamination
Chef Mick needs to purchase lean pork for a guest who is watching his fat intake. Which of the following cuts would be the best choice? A. Leg B. Spareribs C. Pork belly D. Shoulder E. Boneless loin
Boneless loin
What subprimal is New York steak cut from? A. Prime rib B. Boneless strip loin C. Round D. Flank E. Short loin
Boneless strip loin
______________ is NOT botanically related to the potato plant. A. Caribe B. Saginaw Gold C. Red Pontiac D. Boniato E. Norland
Boniato
Which of the following root vegetables has yellow flesh and a mealy texture? A. Idaho russets B. Yams C. Yellow Finns D. Red Bliss E. Boniato sweet potatoes
Boniato sweet potatoes
Chef Johnny's new prep cook was fabricating chickens with a paring knife. Chef instructed him to get the correct knife for the job. Which knife should he use? A. Bird's-beak knife B. Chef's knife C. Boning knife D. Slicing knife E. Serrated knife
Boning knife
Which of the following greens would be most appropriately dressed with a vinaigrette? A. Curly endive B. Escarole C. Romaine D. Iceberg E. Boston Bibb
Boston Bibb
Which base is chicken salad served on? A. Fresh orange slices B. Potato salad C. Boston Bibb lettuce leaves D. Rice salad E. Pineapple slices
Boston Bibb lettuce leaves
The _______________ has a slight amount of blade bone and has an excellent fat to lean ratio. A. Belly B. Loin C. Boston butt D. Shoulder E. Ham
Boston butt
What is the primal cut that accounts for approximately 7 percent of the carcass weight? A. Loin B. Belly C. Boston butt D. Picnic ham E. Shoulder
Boston butt
What is the meaty, tender pork cut containing a portion of the blade bone? A. Shoulder B. Boston butt C. Fresh ham D. Loin E. Spareribs
Boston butt
______________ is also known as cottage ham. A. Boston butt B. Soppressata C. Mortadella D. Prosciutto E. Black Forest ham
Boston butt
The outside round and the eye of the round together are called the _______________. A. Bottom round B. Inside round C. Steamship round D. Top round E. Primal round
Bottom round
Who opened the first modern restaurant in 1765? A. La Varenne B. Beauvilliers C. Escoffier D. Boulanger E. Carême
Boulanger
What is the industry terminology for assorted cuts of beef that are vacuum sealed and packed to ship. A. Boxed Beef B. Wet aged beef C. Portion controlled beef D. Commodity beef E. Hanging beef
Boxed Beef
What is the form of lamb consisting of the primal hotel rack with connecting breast sections? A. Leg B. Foresaddle C. Bracelet D. Back E. Hindsaddle
Bracelet
Which of the following variety meats is cooked by poaching first, then pan-fryied? A. Kidneys B. Liver C. Heart D. Brains E. Oxtails
Brains
According to the text, what is the best way to cook carnitas? A. Broiled B. Grilled C. Braised D. Steamed E. Roasted
Braised
Sous vide, a French term that means "under vacuum," is a low-temperature, combination cooking method that resembles _______________. A. Roasting B. Steaming C. Braising D. Boiling E. Poaching
Braising
What cooking method is commonly used with relatively tough beef short ribs? A. Deep-frying B. Sautéing C. Dry roasting D. Grilling E. Braising
Braising
What cooking method is most appropriate for preparing veal shank? A. Grilling B. Braising C. Sautéing D. Stewing E. Roasting
Braising
What cooking technique should be applied to rolled and tied chuck roasts? A. Braising B. Pan-frying C. Sous vide D. Sautéing E. Grilling
Braising
What is the best way to cook lamb shanks? A. Steaming B. Boiling C. Baking D. Braising E. Roasting
Braising
Which cooking method is best for lamb breast? A. Boiling B. Grilling C. Broiling D. Braising E. Steaming
Braising
Which cooking method is best for venison leg? A. Broiling B. Boiling C. Braising D. Steaming E. Grilling
Braising
Which cooking method is best for pheasant? A. Frying B. Broiling C. Braising D. Steaming E. Grilling
Braising
Which of the following cooking methods is best for spareribs? A. Steaming B. Dry-heat cooking C. Broiling D. Deep-frying E. Braising
Braising
Which of the following methods is a similar technique to poêléing? A. Steaming B. Braising C. Pan-frying D. Broiling E. Sautéing
Braising
What method will Chef Guy use to cook wild boar chops? A. Sautéing in butter B. Deep-frying C. Grilling D. Steaming with vegetables E. Braising in wine and sour cream
Braising in wine and sour cream
The outer coating of the wheat kernel is called the _______________. A. Starch B. Endosperm C. Chaff D. Bran E. Protein
Bran
What part of the grain kernel has large amounts of vitamin B and fiber? A. Endosperm B. Bran C. Hull D. Husk E. Germ
Bran
California menus have which of the following types of items? A. Brunch B. Breakfast, lunch and dinner C. Breakfast and lunch D. Lunch and dinner E. Lunch
Breakfast, lunch and dinner
The _______________ would NOT be a primal/subprimal source of fabricated scallopini cuts. A. Veal loin B. Bottom round C. Top round D. Breast E. Leg
Breast
Which of the following cuts is NOT fabricated out of the leg primal? A. Eye round B. Knuckle C. Top round D. Butt tenderloin E. Breast
Breast
Chicken eggs vary from white to brown to speckled. What is the cause of the many different colors of eggshells? A. Size of the chicken B. Age of the chicken C. What the chicken is fed D. Breed of the chicken E. Nutritional values
Breed of the chicken
What is the name of a beef product from Lombardy that is salted, spiced and dry-aged, served raw and thinly sliced? A. Bunderfleisch B. Parma C. Bresaola D. Biltong E. Prosciutto
Bresaola
What is the appearance and texture of a medium rare grilled lamb chop? A. Very little pink in the center, firm and springy B. Grey with little pink, firm and not springy C. Large, deep red center and springy D. Bright red in the center and slightly springy E. Very red with almost no resistance
Bright red in the center and slightly springy
At Thanksgiving we always _______________ our turkey for moisture retention and tenderness. A. Brine B. Soak in milk C. Dry rub D. Deep-fry E. Defrost under running water
Brine
Which of the following would be the healthier choice for a heart healthy meal? A. Beer battered fish and chips B. Broccoli steamed and served with lemon C. French fries cooked in duck fat D. Pork tamales with cheese and sour cream E. Cheese and bacon stuffed potato skins topped with guacamole
Broccoli steamed and served with lemon
Thai-style smoked ribs are prepared and cooked with all the following techniques except _______________. A. Broiling B. Marinating C. Smoking D. Dry Rubbing E. Simmering
Broiling
Which cooking method is most appropriate for a club steak? A. Roasting B. Pan-frying C. Broiling D. Simmering E. Poaching
Broiling
Which of the following cooking methods is best for the loin chop? A. Steaming B. Stewing C. Broiling D. Deep-frying E. Simmering
Broiling
Which of the following is a dry-heat method of cooking? A. Simmering B. Braising C. Boiling D. Steaming E. Broiling
Broiling
Which of the following cooking methods is best for tenderloin? A. Broiling or grilling B. Deep-frying C. Braising D. Steaming E. Smoking
Broiling or grilling
How is a broth different from a stock? A. Broth is made with meat, not just bones. B. Broth is clarified. C. Broth is made from the drippings and fat from a roast. D. Broth cannot be served as a finished dish. E. Broth is made without any meat or bones.
Broth is made with meat, not just bones.
When whipping egg whites, which product is added to assist in foaming? A. Sugar B. Salt C. Cream of tartar D. Cream of cacao E. Cream
Cream of tartar
What do the letters CC stand for in HACCP? A. Control Concepts B. Critical Control C. Certified Control D. Cost Control E. Creative Concepts
Critical Control
Which bistro-style sandwich is egg battered and deep fried? A. Muffuletta B. Panini C. Reuben D. Fluffernutter E. Croque Monsieur
Croque Monsieur
Duchesse potatoes that are shaped, breaded, and fried result in ________________. A. Dauphine B. Marquis C. Croquettes D. Lorette E. Pommes Berny
Croquettes
What type of marking is commonly found on grilled items? A. Caramelization B. Char marks C. Crosshatch D. Brûlé E. Hash tags
Crosshatch
It is customary to serve _______________ with dips at long buffets. A. Crudités B. Antipasti C. Tapas D. Zakuski E. Mezze
Crudités
Lamb shoulder is best fabricated into ground meat and _______________. A. Chops B. Steaks C. Strips D. Cubes E. Medallions
Cubes
Which of the following vegetables is a member of the Cucurbitaceae family? A. Cucumber B. Kohlrabi C. Cauliflower D. Kale E. Broccoli
Cucumber
What is the primary component of quiche? A. Scrambled eggs B. Whipped egg yolks C. Cheese D. Meringue E. Custard
Custard
What should you do with leftover marinade? A. Use it to make accompanying dressing. B. Do not use it until it is heated past 165°F (74°C). C. Do not use it. Throw it out. D. Use it to marinate more chicken. E. Use it to make additional sauce to serve with cooked chicken.
Do not use it. Throw it out.
Supertasters have _______________ the amount of taste buds compared to medium or non-tasters. A. Five times B. Triple C. Double D. The same E. Four times
Double
What is a common way of finishing off a hot, open-faced sandwich? A. Grilled B. Flambé C. Topped with pineapple D. Browned under a broiler E. Toasted bread crumbs
Browned under a broiler
What is a large, heavy piece of equipment that is used primarily to chop large quantities of foods to a paste? A. Buffalo chopper B. Food chopper C. Grinder D. Food processor E. VCM
Buffalo chopper
What type of potato would you use to make French fries? A. Purple Peruvian B. Red Crescents C. Yellow Finn D. Burbank Russets E. Creamers
Burbank Russets
Which type of potato is mealy with coarse, reddish-brown skin? A. Ruby Crescent B. Red Bliss C. Norland D. Delta Gold E. Burbank Russets
Burbank Russets
_______________ would NOT be considered a spread for a sandwich. A. Basil butter B. Chive cream cheese C. Garlic aioli D. Dijon mustard E. Hummus
Dijon mustard
______________ contamination is contamination of raw foods or the plants or animals from which they come in their natural settings or habitats. A. Cross- B. Biological C. Physical D. Direct E. Indirect
Direct
Portion scoops are also known as _______________. A. Parisian scoops B. Disher scoops C. Scaling scoops D. Melon-ball scoops E. Meatball scoops
Disher scoops
Which of the following vinegars is made from grain alcohol? A. Champagne vinegar B. Cider vinegar C. Distilled vinegar D. White wine vinegar E. Malt vinegar
Distilled vinegar
Which of the following acids is usually NOT used in baking to trigger the baking soda? A. Lemon juice B. Molasses C. Distilled white vinegar D. Sour cream E. Buttermilk
Distilled white vinegar
What is a "hotel rack"? A. Shank B. Rib chop C. Double cut rib D. Tenderloin E. Leg
Double cut rib
Which of the following pieces of equipment would be used to knead bread? A. Paddle B. Wooden spoon C. Balloon whisk D. Dough hook E. Wire brush
Dough hook
______________ is the only true sole. A. Rex sole B. Dover sole C. Lemon sole D. English sole E. Petrale sole
Dover sole
What is the marketing form for fresh fish that is received whole with its viscera removed? A. Filleted B. Drawn C. Wheel D. Dressed E. Whole
Drawn
Which of the following terms mean to trim or otherwise prepare an animal carcass for consumption? A. Dress B. Butcher C. Fabricate D. Slice E. Carve
Dress
What is the chief ingredient in Brandade de Morue? A. Black olives B. Chickpeas C. Tahini D. Lettuce E. Dried salt cod
Dried salt cod
Which of the following would NOT change the ability to taste salt? A. Health issues such as a cold B. Drinking water C. Smoking D. Age E. Stress and fatigue
Drinking water
To ensure proper emulsification when making vinaigrette, how would you add oil? A. All at once, slowly whipping for 5 minutes, then vigorously until an emulsion forms B. Drop by drop until an emulsion forms, then a steady stream C. All at once, then whipped vigorously until an emulsion forms D. In a quick, steady stream E. With egg yolks and stirred slowly
Drop by drop until an emulsion forms, then a steady stream
What is the most common way to preserve beans and legumes? A. Drying B. Canning C. Cooking D. Grinding to a paste E. Freezing
Drying
Which preserving method dates back more than 5000 years? A. Pickling B. Salting C. Cooking D. Drying E. Cooling
Drying
Which types of poultry are best suited for making rillettes? A. Duck B. Quail C. Turkey D. Chicken E. Pheasant
Duck
Couscous comes from _______________. A. Kamut B. Farro C. Durham wheat D. Couscous tree E. Buckwheat
Durham wheat
Which heritage pork has a high pH and bright pink flesh? A. Duroc B. Guinea Hog C. Mangalitsa D. Red Wattle E. Berkshire
Duroc
What is the amount of a food item available for consumption or use after trimming or fabrication called? A. U.P. B. E.P. C. Y.P. D. S.P. E. A.P.
E.P.
Which of the following is the correct equation? A. E.P. weight divided by A.P. weight equals Yield Percentage. B. E.P. weight divided by S.P. weight equals Yield Percentage. C. A.P. weight divided by E.P. weight equals Yield Percentage. D. W.P. weight divided by A.P. weight equals Yield Percentage. E. S.P. weight divided by E.P. weight equals Yield Percentage.
E.P. weight divided by A.P. weight equals Yield Percentage.
Which of the following cuts from the chuck primal are NOT cooked with moist heat or combination cooking methods? A. Chuck short ribs B. Flat iron steak C. Cubed steak D. Cross rib pot roast E. Beef stew
Flat iron steak
What type of equipment is used to cook griddlecakes? A. Flat top griddle B. Cast iron skillet C. Sheet pan D. Waffle iron E. Sauté pan
Flat top griddle
Aromatic vegetables, herb sachets and the proper ratios of ingredients to liquid give stocks _______________. A. Body B. Aroma C. Color D. Flavor E. Mouthfeel
Flavor
What element gives the most flavor to a canapé? A. Sliced meat B. Bread base C. Flavored spreads D. Smoked fish E. Fresh herbs
Flavored spreads
Which knife is used to remove the silverskin from the tenderloin? A. Flexible boning knife B. Cleaver C. Paring knife D. Granton bladed knife E. Scimitar
Flexible boning knife
In a formula, what ingredient is always considered 100%? A. Sugar B. Yeast C. Water D. Flour E. Salt
Flour
What draws moisture from the vegetables and causes poor texture and flavor loss? A. Keeping vegetables at cool, dry room temperature in the kitchen B. Fluctuation of freezer temperature from 0°F to 32°F (-18°C to 0°C) C. Keeping vegetables at or below 45°F (7°C) D. Refrigerated storage E. Keeping vegetables at or below 0°F (-18°C)
Fluctuation of freezer temperature from 0°F to 32°F (-18°C to 0°C)
What is the name of a sandwich made from peanut butter and marshmallow? A. Fluffernutter B. Patty melt C. PBJ D. Po' Boy E. Panino
Fluffernutter
Which of the following liquid sauces is NOT a broth? A. Foam B. Nage C. Tea D. Essence E. Au jus
Foam
Which of the following sauces uses air as part of the presentation? A. Gastrique B. Coulis C. Glace D. Foams E. Oils
Foams
What is term for a fattened liver of a special type of duck or goose? A. Tripe B. Gizzards C. Sweetbreads D. Foie gras E. Offal
Foie gras
In order for bacteria have energy and to grow, what do they need? A. Food B. Fat C. Nitrogen D. Carbon dioxide E. Sodium
Food
What is the name of the distance food travels to reach the establishment? A. Carbon offset B. Fair trade miles C. Transport miles D. Local miles E. Food miles
Food miles
What is the primary cause of food-borne illnesses? A. Room temperature cooked chicken B. Dirty produce C. Chemical contamination D. Food service employee E. Non-refrigerated eggs
Food service employee
Chef Arnold has lamb rack, lamb curry and lamb shanks on his menu. Which form of lamb should he purchase? A. Leg B. Hindshank C. Foresaddle D. Rack E. Hindsaddle
Foresaddle
What is another name for a boneless ham in the United States? A. Country ham B. Smithfield ham C. Virginia ham D. Formed ham E. Canadian bacon
Formed ham
Garlic, olive oil, thyme, wine, butter and cream are the flavor principles from which country? A. Germany B. Italy C. Russia D. France E. Spain
France
What preservation technique maintains vegetables in a state as close to fresh as possible? A. Fermentation B. Canning C. Drying D. Freezing E. Pickling
Freezing
What is the name of a method of trimming racks or individual chops of meat, leaving just the eye muscle intact. A. Butterfly B. Fricassee C. Émincé D. Frenching E. Lollypop cut
Frenching
Which of the following terms refers to removing meat, fat and tissue from lamb and other types of bone before cooking? A. Frenching B. Barding C. Trussing D. Rendering E. Éminc
Frenching
During the melting process, chocolate should be stirred _______________. A. Never B. Fast with whisk throughout the process C. Only once at the start D. Occasionally throughout the process E. Frequently throughout the process
Frequently throughout the process
Cheese that has not been aged is known as _______________. A. Semi-soft B. Soft-ripened C. Grana D. Fresh E. Hard
Fresh
Which of the following would NOT damage fryer fat? A. Salt B. Fresh cut French fries C. Water D. Detergent E. Oxygen
Fresh cut French fries
_______________ are NOT popular poultry-based sandwich fillings. A. Ground turkey patties B. Deep-fried chicken breasts C. Smoked turkey slices D. Roasted turkey breasts E. Fried turkey legs
Fried turkey legs
What is the cheese dish that the French make to repurpose bits of leftover cheese? A. Fromage frais B. Fromage blanc C. Fromage fort D. Formaggio E. Fromage
Fromage fort
What is the term for the person in a commercial kitchen that breaks meat down into primals, subprimals and fabricated cuts? A. Garde manger B. Steward C. Sous-chef D. Butcher E. Chef de cuisine
Butcher
At what type of service would you serve rumaki? A. Brunch service B. Sit down lunch C. Dinner service D. Spanish tapas meal E. Butler service
Butler service
What part of the tenderloin is cut from the veal leg? A. Tenderloin tips B. Châteaubriand C. Butt tenderloin D. Whole tenderloin E. Filet mignon
Butt tenderloin
_______________ is one of the most common spreads used on sandwiches. A.Ricotta spread B.Cheese spread C.Butter D.Cooked dressing E.Peanut butter
Butter
Chef Ben is serving Dover sole by slicing the fish nearly in half lengthwise so that it spreads open like a book and stuffing it. What is this cut called? A. Chiffonade B. Butterfly C. Bâtonnet D. Château E. Brunoise
Butterfly
What type of lettuce is Boston and bibb? A. Greenleaf B. Iceberg C. Romaine D. Lolo Rosa E. Butterhead
Butterhead
Which of the following types of recipes would NOT lend themselves to modification? A. Buttery pound cake B. Paella C. Ranch dressing D. Black bean soup E. Meatballs
Buttery pound cake
How does a chef develop a flavor memory? A. By watching the food channels on TV B. By cooking C. By travel D. By reading cookbooks E. By sampling foods
By sampling foods
What is the term for food that continues to cook after it is removed from the oven? A. Dry-heat B. Radiant cooking C. Moist-heat D. Convection cooking E. Carryover cooking
Carryover cooking
Young rabbit is popular in rustic "country-style" dishes, such as _______________. A. Steamed dishes B. Barbecues C. Skewered appetizers D. Casseroles E. Roasts
Casseroles
Which of the following revolutionized kitchens starting in the 1800s? A. Coal burning hearths B. Cauldrons C. Spits D. Water baths E. Cast iron stoves
Cast iron stoves
What is another name for superfine sugar? A. Granulated sugar B. Demerara sugar C. Confectioners sugar D. Castor sugar E. Powdered sugar
Castor sugar
What type of poultry is a capon? A. Squab B. Young pigeon C. Gosling D. Young turkey E. Castrated male chicken
Castrated male chicken
Which of the following is NOT an alternative culinary career? A. Food stylist B. Catering C. Research chef D. Food publication E. Food photography
Catering
What is a scaleless freshwater fish often found in the South? A. Catfish B. Cobia C. Small mouth bass D. Sturgeon E. Bass
Catfish
Which of the following fish would best be prepared by deep-frying? A. Swordfish B. Salmon C. Catfish D. Mahi-mahi E. Lemon sole
Catfish
What close cousin to broccoli rabe has a large, white head? A. Cauliflower B. Kohlrabi C. Brussels sprouts D. Cabbage E. Broccoli
Cauliflower
Aside from increasing the shelf life of cream, what else does the process of pasteurization do? A. Harms the consistency B. Concentrates the fat content C. Causes the cream to stay whipped for longer periods of time D. Increases the whipping properties E. Enables you to leave it open on the shelf
Causes the cream to stay whipped for longer periods of time
_______________ is a very elegant garnish. A. Smoked paprika B. Fresh dill leaves C. Caviar D. Whipped cream cheese E. Sieved hard-cooked eggs
Caviar
Which of the following vegetables has a high concentration of cellulose? A. Sweet potatoes B. Rutabagas C. Potatoes D. Celery E. Tomatoes
Celery
What is the indigestible complex carbohydrate found in the cell wall of plants? A. Cellulose B. Collagen C. Crude fiber D. Elastin E. Gelatin
Cellulose
What is the French word used to describe the type of cheese that is rolled in ashes? A. Affiné B. Capra C. Brosse D. Fromage blanc E. Cendre
Cendre
What name is given to the strip of meat, fat, and gristle that is found alongside the whole beef tenderloin? A. Chain B. Link C. Lip D. Butt E. Strip
Chain
What are the twisted strands of egg whites used to hold the yolk in the center of the shell called? A. Umbilical cords B. Air sacs C. Chalazae cords D. Jueve cords E. Myopic cords
Chalazae cords
Which of the following statements is incorrect? A. Change gloves when switching tasks or after 8 hours of continual use. B. Wear single-use gloves for only one task. C. Change gloves after handling raw fish, meat or poultry. D. Wash hands before putting on single-use gloves. E. To remove a glove, grab the cuff, peel the glove off inside out over the fingers and then throw it away.
Change gloves when switching tasks or after 8 hours of continual use.
Which of the following sauces is called Hunter's sauce? A. Soubise B. Hungarian C. Choron D. Cardinal E. Chasseur
Chasseur
_______________ would make an excellent topping for a hot open-faced sandwich. A. Cooked dressing B. Pickle relish C. Mayonnaise D. Ketchup E. Cheese sauce
Cheese Sauce
What Italian word is used to describe a particular variety of concentrated coffee made from very dark roasted beans? A. Mate B. Cappuccino C. Madelia Dori D. Latte E. Espresso
Espresso
What is the Danish version of Port du Salut known as? A. Esrom B. Fromage frais C. Tilsit D. Comté E. Brie
Esrom
What is a sauce made from vegetable juice is sometimes called? A. Essence B. Gastrique C. Coulis D. Foam E. Glace
Essence
An enclosed rotisserie with a solid door is generally less energy efficient to operate than its open counterpart. T or F
False
Any TCS food cooked in a microwave must be brought to 160°F/72°C, then it should stand for 1 minute. T or F
False
Any herb can be used to garnish a dish as long as it looks pretty. T or F
False
Apples are picked and shipped immediately to be sold as they are harvested year-round. T or F
False
A French-style omelet is an omelet with the cooked ingredients folded inside while the eggs are scrambled. T or F
False
Baby back ribs and spareribs come from the same primal cut. T or F
False
Basic hot closed sandwiches are generally those in which the principal filling is served cold between two pieces of bread and grilled. T or F
False
Because of its high acidity, using raw eggs when making an emulsified vinaigrette is not a concern. T or F
False
Black garlic is a variety of garlic found in Southeast Asia. T or F
False
Canning fruit destroys all its vitamins. T or F
False
Caramelization occurs only in the presence of water. T or F
False
Chez Panisse, located in New York City, was the first internationally renowned restaurant in the United States. T or F
False
Chopped fruits and vegetables being battered need to be dredged. T or F
False
Citrus fruit should be peeled prior to zesting. T or F
False
Cocoa beans are approximately 45% cocoa butter. T or F
False
Cold soup should have a thinner consistency than hot soup. T or F
False
Consistency doesn't change a food's flavor: Whipped cream tastes the same as heavy cream. T or F
False
Continual exposure to highly salted foods decreases salt tolerance. T or F
False
Cooked fruits are done when they just begin to disintegrate. T or F
False
Cotton tofu is made with ground cotton seeds. T or F
False
Cream soups should be made from soft vegetables that are sweated in butter before any liquid is added. T or F
False
Creamy-style dressings can only be made with mayonnaise as the base. T or F
False
Dried beans should be stored in a cool, dry place, preferably refrigerated. T or F
False
Dry rubs are used to tenderize tough cuts of meat. T or F
False
Each standardized recipe should be complete, changeable and have many steps to ensure that creativity is encouraged. T or F
False
Energy efficient equipment may be beyond your immediate responsibility. There are few things you can do to help conserve energy. T or F
False
Fiber is a type of carbohydrate that is completely digested in the human body. T or F
False
Fish bones should be blanched before they are used for fish stock. T or F
False
Flatfish yield two fillets each, while round fish yield four fillets each. T or F
False
Foie gras terrines are always baked at 325°F (163°C). T or F
False
Food safety laws dictate that all temperature-controlled foods must be cooked to the minimum internal temperature even if a customer requests otherwise. T or F
False
Foods that come from nearby or are being produced on a small farm means the foods are healthier, organic and natural. T or F
False
Free-range veal has white flesh, white fat and mild flavor. T or F
False
Fresh bread crumbs and dried bread crumbs are identical. T or F
False
Fresh chicken should be stored refrigerated between 32°F and 34°F for up to 4 days. T or F
False
Fresh pineapples should be stored at room temperature until fully ripe and then refrigerated for later use. T or F
False
GMO produced corn and soy products are examples of locavore foods. T or F
False
Game birds are always barded and cooked to medium well. T or F
False
Garnishes are always raw when they are placed inside a pâté or terrine. T or F
False
Generally the tougher the meat, the less flavorful it is. T or F
False
In modern restaurants, the sous-chef is responsible for quickly preparing foods to order and may use a grill, griddle or fryer when doing so. T or F
False
In order to braise vegetables, you need to cook them for longer times with more liquid added and at lower heat than meat. T or F
False
Milk should be stored in clear glass containers to retain Riboflavin. T or F
False
Most recent graduates of culinary programs get jobs as sous-chefs because of their great wealth of skill and knowledge. T or F
False
Nearly a quarter of Americans have worked in the food service industry at some time during their lives. T or F
False
Never store cooked food above raw food in a refrigerator. T or F
False
Nouvelle cuisine is characterized by meals consisting of dozens of courses of elaborately and intricately prepared, presented, garnished and sauced foods. T or F
False
One of the functions of fats is to give structure to baked goods. T or F
False
Only cold hors d'oeuvre trays can be served at a luncheon buffet. T or F
False
Only fish that has been frozen for a few days is permitted to be used for sashimi in the United States. T or F
False
Oregano and anchovy oil are dominant flavors in the tomato and fresh mozzarella salad known as caprese salad. T or F
False
Oversized plates make food look plentiful. T or F
False
Physical contaminants never spread by intentional tampering. They are always the result of poor safety and sanitation practices. T or F
False
Pork spareribs are usually deep-fried, giving them a crispy crust and juicy center. T or F
False
Poultry should NOT be frozen below 0°F/-18°C. T or F
False
Purchasing techniques have an indirect impact on cost controls. T or F
False
Pâté spice grows on small evergreen bushes in northern Africa. T or F
False
Quality and yield grading are required by law. T or F
False
Quality is based on the flavor, tenderness and visual appearance of the poultry product. T or F
False
Radicchio is a sweet-tasting red cabbage that blends well with other salad greens. T or F
False
Scrod is a marketing term for halibut weighing less than 2 1/2 pounds. T or F
False
Standardized recipes are not needed by experienced chefs who cook from memory. T or F
False
Star anise and common anise are from the same plant. T or F
False
Storing fruits high in vitamin C for over a week enhances the vitamin content. T or F
False
Sugar solutions are very stable, and crystallization rarely occurs. T or F
False
Sweetbreads are pressed to remove the impurities. T or F
False
Tapenade is made from finely shredded parsley and lemon juice. T or F
False
The FDA closely regulates the language used on all food labels. Terms such as "lower in fat," "healthy" or "a strong source" of have specific legal definitions. T or F
False
The USFS sets standards for the nutrition claims that can be made on restaurant menus. T or F
False
The assertive flavor of veal loin makes it ideal to serve with robust sauces made with hot chile peppers, black peppercorns and exotic spices. T or F
False
The main reason croutons are used on cream soups is to add a salty element to the soup. T or F
False
The maximum that changing five ingredients makes a recipe your own is false. T or F
False
The modern chef only needs to know about cooking; accountants take care of costs and pricing menus. T or F
False
The most important factors affecting the flavor of a dish are the quantity of the main ingredients. T or F
False
The pit of the mango is so small it is almost never removed before cutting the fruit for salads. T or F
False
The primal cuts of veal are the same as the primal cuts of beef. T or F
False
The primal leg comes from the foresaddle. T or F
False
The primal pork loin contains three different muscles that need to be separated before cutting it into chops or roasts. T or F
False
The sommelier is responsible for the wine service throughout the dining room or a section of it. T or F
False
The traditional gyro utilizes grilled pork or chicken with a spicy chili sauce stuffed into a fresh pita. T or F
False
The type of dandelion used in salads is not related to the weed that grows in yards. T or F
False
The yolk contains half of an egg's calories, most of the minerals and some of the fat. T or F
False
There is no chance of overmixing bread dough. T or F
False
The double-basket method should be used when a large amount of food needs to be cooked at the same time. T or F
False
To bake russet potatoes, wrap with aluminum foil prior to baking, so that they cook fast and will hold for a long period of time. T or F
False
To cut the vein from whole fresh shrimp, use a chef's knife to be sure none is left behind. T or F
False
To ensure that a stock has a consistent flavor each time it is prepared, use random pieces of meat, poultry, fish and vegetable trimmings. T or F
False
Tossed green salads are always low in calories. T or F
False
Tossed salads are a good source of quality protein. T or F
False
Turn a pancake over as many times as necessary to be sure it is completely cooked through. T or F
False
Under a HACCP program, leftover foods should be discarded and not stored for later use. T or F
False
Upon delivery, there is no need to inspect because the packages are all inspected and sealed. T or F
False
Use aluminum containers for storage or for cooking acidic foods because it is efficient. T or F
False
Use measuring spoons and measuring cups to measure the weight of ingredients. T or F
False
Using a steel on your knife every day before starting to use it, the knife should hold its edge and never need sharpening. T or F
False
Veal rib eye is always broiled or grilled. T or F
False
Waffle pans should never be washed. T or F
False
Well-seasoned basic forcemeat masks the meat's dominant flavor. T or F
False
When choosing eggs, the grade B whites are thick and firm, with prominent chalazae cords. T or F
False
When creating a small plate, careful consideration must be made to determine whether an entrée will work in this format. T or F
False
When cutting onions, you would cut though diagonally leaving a small connection at the stem end. T or F
False
When dicing an onion, you must first remove the root end and then trim the stem end. T or F
False
When grilling food, start the cooking process by placing the food on a cold grill and heat up to temperature. T or F
False
When making fresh mayonnaise, no refrigeration is necessary for the finished product. T or F
False
When making fruit fritters, it is not necessary to cook the fruit first; they will cook enough in the hot fat. T or F
False
When purchasing ham, it must always be cured. T or F
False
When purchasing veal, you need to look at the color of the fat: If the fat is yellow, the veal is young and tender. T or F
False
When sharpening a blade, you are grinding away large amounts of metal on your knife, one side at a time. T or F
False
When soy milk is fermented, it turns into tofu. T or F
False
When substituting a tilt skillet for a stock pot, reduction time must be increased to prevent over-thickening the soup. T or F
False
When the primal breast and shank of lamb are sold as one piece, it is commonly referred to as a bracelet. T or F
False
White meat has a larger proportion of myoglobin than dark meat. T or F
False
Wild birds are harvested by hunters and sold for commercial use. T or F
False
You can only season foods to be breaded before you apply the coating. T or F
False
You should always dry washed and sanitized pots and pans with heavy-duty paper towels so they can absorb all the excess water that remains. T or F
False
Canapés should be made or assembled several hours before service. T or F
False
Canapés with bread bases tend to stay crisp and dry for long periods of time. T or F
False
Cold, uncooked soups are not a food safety concern because they are always served chilled. T or F
False
Food made from flour or meal, or having a starchy, mealy texture is called _______________. A. Farinaceous B. Leguminous C. Allium D. Tuberous E. Corylus avellana
Farinaceous
What ingredient in forcemeat emulsifies and smooths out the mixture? A. Rice B. Fat C. Meat D. Eggs E. Panada
Fat
What product would Chef Darryl use to increase the juiciness of pâtés, terrines and charcuterie products? A. Fat back B. Hock meat C. Shoulder meat D. Loin meat E. Fresh ham
Fat back
What is the major difference between USDA Choice and USDA Prime? A. Color B. Amount of minerals C. Fat content D. Amount of connective tissue E. Amount of protein
Fat content
Which of the following choices is NOT correct? Veal is often paired with light cream sauces flavored with _______________. A. Tarragon B. Chervil C. Chives D. Fenugreek E. Parsley
Fenugreek
What cheese is pickled or brined and is made from sheep's milk? A. Brie de Meaux B. Vaccino C. Manchego D. Halumi E. Feta
Feta
Which would be the LEAST appropriate food to place directly on the grate when broiling? A. Chicken breasts B. Lamb chops C. Fillet of sole D. Firm fruits and vegetables E. New York strip steak
Fillet of sole
What is the smallest classical cut? A. Tourner B. Cocotte C. Small dice D. Fine brunoise E. Dice
Fine brunoise
What variety of potato is the earthy flavored Ruby Crescent? A. Boiling B. Creamer C. Red waxy D. Fingerling E. Russet
Fingerling
Banana potatoes are also known as _______________. A. Russet B. Delta Gold C. Norland D. Fingerling Russian E. Caribe
Fingerling Russian
Which type of animal flesh product has short muscle fibers, pleated in shape and separated by delicate sheets of connective tissue? A. Beef flesh B. Chicken flesh C. Mollusk flesh D. Fish flesh E. Game flesh
Fish flesh
A person that eats only fruits, nuts and seeds is called a(n) _______________. A. Lacto-vegetarian B. Ovo-lacto-vegetarian C. Raw foodist D. Fruitarian E. Vegan
Fruitarian
Which of the following would NOT be a correct way of preparing food for customers with food allergies? A. Cook the allergen-free meal first. B. Fry all foods in the same oil, as cooking destroys the allergens. C. Segregate preparation of food for allergic guests. D. Use segregated tools and equipment and use a color code of purple. E. Wash your hands and change your gloves before preparing food for these guests.
Fry all foods in the same oil, as cooking destroys the allergens.
What ripeness of banana do you want if you are going to make banana muffins or bread? A. Fully ripe B. Streaked C. Green D. Barely yellow E. Turning
Fully ripe
What type of charcuterie is made from poultry, game or suckling pig that is then wrapped in its own skin and poached? A. Ballotine B. Pâté C. Galantine D. Dondine E. Terrine
Galantine
Which market class of poultry is a mixed breed between a Cornish chicken and a White Rock chicken? A. Capon B. Poussin C. Squab D. Pheasant E. Game hen
Game hen
A flat, metal cooking surface often used by short-order cooks and fast-food operations is known as a _______________. A. Griddle B. Anti-griddle C. Flat top D. Tilting skillet E. Rondeau
Griddle
What food is the undisputed most popular sandwich in the United States? A. Hot dogs B. Hamburgers C. Roast beef D. Sub sandwich E. Tacos
Hamburgers
What is the leading cause of accidents in professional food service? A. Dull knives B. Frayed electrical wires C. Slippery floors D. Human error E. Grease fires
Human error
Which of the following countries would NOT be considered a place where vegetarian food is common? A. India B. Japan C. China D. South America E. Hungary
Hungary
What type of menu combines a static menu with a cycle menu? A. California menu B. Theme menu C. Day parts D. Market menu E. Hybrid menu
Hybrid menu
Imitation chocolate substitutes _________________ for cocoa butter. A. Butter B. Hydrogenated vegetable oils C. Coconut oil D. Palm oil E. Olive oil
Hydrogenated vegetable oils
What vegetable is a crossbreed between cabbage and turnips? A. Kohlrabi B. Cauliflower C. Parsnips D. Rutabagas E. Brussels sprouts
Kohlrabi
Which of the following ingredients would lend a seafood note to vegetarian meals? A. Soy sauce B. Dried mushroom extract C. Kombu D. Nutritional yeast E. Miso
Kombu
In Asia, broths are most associated with which of the following soups? A. Korean kalguksu B. Hardy vegetable beef C. Chicken with rice D. Beef noodle E. Chicken satay
Korean kalguksu
Which citrus fruit is usually eaten whole and preserved in syrup? A. Pomegranate B. Key lime C. Tangelo D. Kumquat E. Yuzu
Kumquat
Which of the following citrus fruits has sweet skin and sour flesh? A. Mandarins B. Kumquats C. Bergamot oranges D. Key limes E. Seville oranges
Kumquats
Which of the following is NOT an overhead cost? A. Rent B. Supplies C. Utilities D. Labor E. Advertising
Labor
Which of the following is useful for portioning liquids such as stocks, sauces and soups. A. Ladles B. Gallon jug C. Scoops D. Tablespoons E. Ice pitcher
Ladles
Which of the following cheeses is NOT made from goat's milk? A. Capra B. Montrachet C. Lait cru D. Chevrotin E. Bûcheron
Lait cru
Butchering procedures for venison are similar to those for _______________. A. Lamb B. Turkey C. Beef D. Pig E. Veal
Lamb
Which of the following meats would NOT be used as a cured substitute for ham products? A. Wild boar B. Chicken C. Duck D. Beef E. Lamb
Lamb
Which of the following dishes is NOT a type of lamb stew? A. Moroccan-Style Lamb Tagine B. Lamb in Indian-Style Coconut Curry Sauce C. Lamb Navarin D. Lamb Noisettes in Garlic Sauce E. Lamb Blanquette
Lamb Noisettes in Garlic Sauce
Which types of cuts would be best suited to combination cooking? A. Pork loin B. Lamb shanks C. Chicken breasts D. Rib eye steak E. Flank steak
Lamb shanks
What is the name of a wheat-based flatbread found in Afghanistan, Turkey and Eurasian countries? A. Lavash B. Pita C. Tortilla D. Naan E. Limpa
Lavash
Which of the following is used in Provençal cuisine and is extensively used in perfumes, soaps and cosmetics? A. Rosemary B. Lavender C. Chamomile D. Thyme E. Sage
Lavender
Fish and shellfish are tender because they have very little connective tissue. T or F
True
Flatfish, harvested in U.S. waters and marketed as sole, is in the flounder family. T or F
True
Foods with similar textures are less visually appealing than foods with different textures. T or F
True
Free-range veal is more expensive than formula-fed veal because of its limited production. T or F
True
Fresh hams contain large muscles that can be prepared by using any of the common cooking techniques, including braising and roasting. T or F
True
Fresh ham, like the legs of other meat animals, contains large muscles with relatively small amounts of connective tissue. T or F
True
Fruit salads, whether tossed or composed, can be served with dressing. T or F
True
Game birds are butchered the same as chickens and other domesticated poultry. T or F
True
HACCP requires food production workers to protect food from three different types of hazards: biological, chemical, and physical. T or F
True
Halibut are among the largest flatfish caught off the coast of Alaska; they can grow up to 300 pounds. T or F
True
IQF fruits are rapidly frozen using blasts of cold air and liquid nitrogen. T or F
True
If meats get preseasoned and rested, they may not brown when cooked. T or F
True
In 2016 80 percent of restaurant customers ate ethnic cuisine at least once per month. T or F
True
In 2016 more than 14.4 million people were employed in the restaurant industry. T or F
True
In the United States, dried currants are marketed as currants; however, they are not actually currants, but a special variety of small grape. T or F
True
It is important for every culinary professional to master knife skills. T or F
True
Like veal, lamb is classified into a foresaddle and a hindsaddle. T or F
True
Many veal bones are actually cartilage. T or F
True
New American cuisine stresses the use of locally grown, seasonal produce, meats, seafood and high-quality ingredients simply prepared in a fashion that preserves and emphasizes natural flavors. T or F
True
No matter how safe you work, accidents can occur; always have a well-stocked first aid kit ready for emergencies. T or F
True
On a veal carcass weighing 175 pounds, the primal leg would represent 73.5 pounds. T or F
True
Once made, oil and vinegar-based vinaigrettes should be served immediately. T or F
True
One of the advantages of soup making is that is can be done in advance. T or F
True
Overcooking is the most common mistake when preparing fish and shellfish. T or F
True
Pasta should always be served al dente. T or F
True
Pathogens are not detectable by smell or taste. T or F
True
Pork is not separated into two different primals, such as the ribs and loin of beef. T or F
True
Presenting food on a plate that is proportionately too large may make the food portion look too sparse, thereby creating poor value perception. T or F
True
Professional pride should also extend to personal appearance and behavior in and around the kitchen. T or F
True
Properly preparing the main food product on a plate is the most important way to make the dish look attractive. T or F
True
Puréed soups are not strained after puréeing. T or F
True
Restaurants are adding vegetable-based menu items due to knowledgeable diners and vegetarians. T or F
True
Round fish produce two fillets. T or F
True
Rye flour does not contain proteins that produce gluten. T or F
True
Sandwiches commonly contain more than a single filling. T or F
True
Skirt steak and short ribs are found in the same primal. T or F
True
Sorrel has leaves similar to spinach in color and shape but with a lemony flavor. T or F
True
Standardized recipes are not found in books; they are recipes customized to a specific operation. T or F
True
Steaming and microwaving help retain nutrients when cooking vegetables. T or F
True
Store dried fruit in airtight containers to prevent moisture. T or F
True
Sweet butter is another name for unsalted butter. T or F
True
The best types of potatoes to use for dishes with boiled potatoes, like clam chowders and potato salad, are waxy potatoes like Red Bliss and Yukon Gold. T or F
True
The best way to store tomatoes is to keep them at room temperature till used. T or F
True
The composition of a plate of food can be further enhanced by decorating the plate. T or F
True
The danger in cooking poultry that is still partially frozen is that areas still frozen may not reach the temperatures necessary to destroy harmful bacterial. T or F
True
The dorsal and anal fins on flat fish run the entire length of their bodies. T or F
True
The edible portion (E.P.) can be the same as the as-purchased ( or A.P.) quantity. T or F
True
The headnote is not essential to the production of the recipe. T or F
True
The log phase is a time of accelerated bacterial growth. T or F
True
The primal lamb leg contains both legs that account for 34 percent of the lamb carcass weight. T or F
True
The same quantity of soy "milk" can be substituted for dairy milk in all recipes. T or F
True
Thin béchamel sauce is often used as the base for cream soups and can be substituted for velouté in many cream soup recipes. T or F
True
Tiny spheres of carrots and other vegetables, called Parisienne are used as side dishes and garnishes for soup or entrées. T or F
True
Tourner refers to a cutting technique that results in a football-shaped finished product. T or F
True
True barbecue is a slow process, requiring many hours of low temperature heat and smoke to tenderize tough cuts or whole carcasses. T or F
True
Veal flesh begins to change color when the animal consumes grass and grains. T or F
True
Veal is a by-product of the dairy industry. T or F
True
When adding tomatoes to brown stock, tomato paste and purée can be used as a substitute. T or F
True
When frenching a rack of lamb, it is permissible to leave a thin layer of fat to protect the meat during cooking. T or F
True
When making meatballs and meatloaf, the cut of beef used is not of primary importance. T or F
True
When processing forcemeat, you should cut all foods into convenient sizes that fit easily into grinder openings. T or F
True
"Farm-to-table" refers to the awareness of the source of ingredients with an emphasis on serving locally grown and minimally processed foods in season. T or F
True
Food's color affects how we perceive flavor before we even taste the food. T or F
True
Purée soups are hearty soups made by cooking starchy vegetables or legumes in a stock or broth, then puréeing all or a portion of them to thicken the soup. T or F
True
For a canapé made with liver pâté, what would be an appropriate garnish? A. Truffle slice, apple slice and cornichon B. Smoked oyster, sardine, pimento and parsley C. Grilled tuna, smoked fish and daikon slices D. Salmon, shrimp and cucumber slice E. Roast beef roulade, pear slice and currants
Truffle slice, apple slice and cornichon
What is the technique for tying a whole bird into a neat shape for roasting? A. Trussing B. Frenching C. Butterflying D. Poêléing E. Barding
Trussing
What technique insures that the meat retains its shape and cooks evenly? A. Dry rub B. Brining C. Trussing D. Barding E. Larding
Trussing
Which of the following types of sugar is only partially refined, creating a light-brown sugar with coarse crystals and caramel flavor? A. Turbinado B. Honey C. Fondant D. Confectioners E. Molasses
Turbinado
What type of fish have small scales and both eyes on top of their head with dorsal and anal fins running the length of their bodies? A. Sea bass B. Tuna C. Squid D. Salmon E. Turbot
Turbot
Which type of meat is used in a leaner version hot dogs, pastrami and bologna in sandwiches? A. Veal B. Chicken C. Pork D. Crab E. Turkey
Turkey
_____________ can be julienned, sliced and deep-fried for consumption. A. Celery B. Turnip C. Tomato D. Avocado E. Cucumber
Turnip
How would you plate small items such as microgreens, edible flowers or cut or sliced fruits or vegetables? A. Tweezers B. Cake spatula C. Spoons D. Tongs E. Knife tip
Tweezers
Which federal agency is responsible for poultry inspections in the United States? A. U.S. Department of Commerce B. Food and Drug Administration C. U.S. Department of Homeland Security D. U.S. Department of Health and Human Services E. U.S. Department of Agriculture
U.S. Department of Agriculture
Although part of a voluntary system, what is the USDA's highest quality grade for fresh vegetables? A. U.S. Extra Fancy B. U.S. Fancy C. U.S. No. 1 D. U.S. No. 2 E. U.S. Extra No. 1
U.S. Extra Fancy
Which of the following organizations or agencies are poor sources of nutritional information? A. USAID B. USDA C. FDA D. American Cancer Society E. American Heart Association
USAID
How is poultry graded by the USDA? A. USDA Choice, Select or Commercial B. USDA Prime, Choice, Good or Utility C. USDA Grade A, B or C D. USDA Prime, Choice, Good or Standard E. USDA No. 1, No. 2, No. 3 or Utility
USDA Grade A, B or C
Chef Darryl needs to keep his cost down. _______________ would give him higher yield at a less expensive price. A. USDA Choice, Yield grade 4 B. USDA Choice, Yield grade 1 C. USDA, no roll D. USDA Standard, Yield grade 2 E. USDA Good, Yield grade 4
USDA Choice, Yield grade 1
Which of the following words fits the definition of "taste"? A. Astringent B. Umami C. Pungent D. Spicy E. Piquant
Umami
Why is it necessary to cut vegetables into uniform shapes and sizes? A. They fit on the plate easier. B. Uniformly cut foods cook more evenly. C. Cut foods last longer in the walk ins. D. Cutting vegetables uniformly is easier to produce in bulk. E. Cutting vegetables saves on preparation of meals.
Uniformly cut foods cook more evenly.
Though tasty, wild boar are considered invasive species in which country or continent? A. Africa B. Germany C. United States D. England E. India
United States
Which of the following locations is NOT a place where insects are a popular item on the menu? A. Mexico B. South and Central America C. Central Asia D. United States E. Africa
United States
How do you substitute sheet gelatin for granulated gelatin in a recipe? A. Use twice the amount by weight. B. Use 60% as much by weight. C. Use an equal amount by weight. D. Use an equal amount by volume. E. Use twice as much by weight.
Use an equal amount by weight.
Which of the following would NOT be considered an organic farming method? A. Feed that has been organically grown B. Use of GMO seed C. Free-range chicken D. No hormones or antibiotics E. Paddock-raised beef
Use of GMO seed
Who originally was responsible for the production of hors d'oeuvre? A. Waitstaff B. Prep cook C. Executive chef D. Sous-chef E. Garde manger
Waitstaff
What is the spicy Japanese condiment served with sushi and sashimi as well as mixed with mayonnaise for a spread? A. Wasabi B. Miso C. Soy sauce D. Mustard E. Pickled ginger
Wasabi
What comprises nearly 72 percent of all meat muscles? A. Carbohydrates B. Water C. Proteins D. Fats E. Minerals
Water
_____________ is a better conductor of heat than air. A. Gas B. Plastic C. Wood D. Water E. Ice
Water
_______________ would NOT be considered a food additive. A. Texturizers B. Chemicals or materials that improve appearance C. Flavor or nutritional additives D. Chemicals to prevent spoilage E. Water
Water
Besides using chemical leavener, how is carbon dioxide released during the baking process? A. Yeast fermentation B. Mixing C. Water vapor D. Egg whites E. Vinegar
Yeast fermentation
What dairy product is produced when you add Lactobacillus bulgaricus to skim or whole milk? A. Crema B. Yogurt C. Buttermilk D. Crème fraîche E. Ricotta
Yogurt
What part of the egg provides lecithin? A. Chalazae B. Albumin C. Air sac D. Egg shell E. Yolk
Yolk
To properly debeard a mussel, you need _______________. A. A chef's knife B. A paring knife C. Tongs D. A clam knife E. Your fingers
Your fingers
What can you substitute for emulsified shortening in a cake recipe? A. Equal parts butter and all-purpose shortening B. You can't substitute for it without adversely affecting its texture. C. Regular all-purpose shortening D. Butter E. Oil
You can't substitute for it without adversely affecting its texture.
What is the best potato choice for pan-frying? A. Sweet potato B. Russet C. Caribe Blue D. White-skinned E. Yukon Gold
Yukon Gold
Which of the following foods is NOT a winter squash? A. Acorn B. Butternut C. Pumpkin D. Zucchini E. Hubbard
Zucchini
The best sized Brussels sprouts for purchase are _______________. A. 1½ to 2 in. (2 to 4 cm) B. 2½ to 2¾ in. (2 to 4 cm) C. ¾ to 1½ in. (2 to 4 cm) D. 2 to 2½ in. (2 to 4 cm) E. 2½ to 3 in. (2 to 4 cm)
¾ to 1½ in. (2 to 4 cm)
On which menu is each beverage and food item is priced separately? A. Menu dégustation B. Theme menu C. À la carte menu D. California menu E. Prix fixe menu
À la carte menu
What is it called to cut veal into small pieces or slices? A. Batonnette B. Schnitzel C. Fricassee D. Blanquette E. Émince
Émince
What is the term that describes assorted vegetables simmered quickly in a marinade flavored with lemon juice and olive oil? A. à la cerise B. à la grecque C. à la laitue D. à la framboise E. à le citron vert
à la grecque
Which of the tasks listed below are NOT accomplished with a tilting skillet? A. Deep-frying fries B. Scrambling eggs C. Steaming foods D. Making soup and stock E. Sautéing and pan-frying
Deep-frying fries
What type of glacz or reduction sauce is made from brown stock and brown sauce reduced by half? A. Sauce zingara B. Glace de volaille C. Demi-glace D. Jus lié E. Glace de veau
Demi-glace
A well-designed menu presents which of the following? A. Health warnings B. Design, marketing, art and food offered C. Prices and nutrition lists D. Nutrition E. Food and costs
Design, marketing, art and food offered
What is the most popular chemical leavening agent used? A. Baking soda B. Double-acting baking powder C. Ammonium bicarbonate D. Cream of tartar E. Sodium chloride
Double-acting baking powder
What chicken cut is used to make chicken fricassee? A. Eight-cut chicken B. Drumettes C. Boneless breast strips D. Chicken quarters E. Half of a chicken
Eight-cut chicken
Indicate which cooking method is best for porterhouse steak. A. Steaming: moist heat B. Grilling: dry heat C. Braising: combination D. Pan-frying: dry heat E. Baking: dry heat
Grilling: dry heat
Which cooking method is best for the veal tenderloin? A. Baking: dry heat B. Boiling: moist heat C. Steaming: moist heat D. Grilling: dry heat E. Braising: combination
Grilling: dry heat
What is one of the more efficient ways to tie up a pork roast? A. Net bag method B. Trussing wire C. Hans knot method D. Butcher's knot method E. Half-hitch method
Half-hitch method
What is the metal most commonly used for professional knives? A. Damascus steel B. Carbon steel C. Stainless steel D. Ceramic E. High-carbon stainless steel
High-carbon stainless steel
Pathogenic bacteria can cause illnesses in humans in which of the following three ways? A. Infection, injection and toxin-mediated infection B. Infection, irritation and absorption C. Intoxication, infection and toxin-medicated infection D. Intoxication, inoculation and toxin-mediated infection E. Intoxication, infection and toxin-mediated infection
Intoxication, infection and toxin-mediated infection
What is an onion piqué used for? A. Piccata dishes B. Salad dressings C. Milk-based sauces and white stocks D. Onion soup E. Marinades
Milk-based sauces and white stocks
What is basic French dressing made with? A. Tomatoes, oil and vinegar B. Oil and vinegar C. Sour cream, oil, vinegar and paprika D. Mayonnaise, tomatoes and vinegar E. Oil, vinegar and seasonings
Oil, vinegar and seasonings
Game has approximately _______________ the calories of domestic beef. A. One-quarter B. One-eighth C. One-third D. Half E. One-sixth
One-third
What marketing term is used to describe a small fish that has been eviscerated with its gills and scales removed and tail and fins trimmed? A. Drawn B. Filleted C. Darnes D. Dressed E. Pan-dressed
Pan-dressed
For what purpose would you NOT use grade B eggs? A. Baking B. Blending C. Pan-frying D. Scrambling E. Whipping
Pan-frying
What is the cooking technique used for veal Pojarski? A. Roasting B. Grilling C. Pan-frying D. Roasting E. Braising
Pan-frying
Which cooking methods would be best for small, whole fish, such as trout? A. Boiling or microwaving B. Poaching or simmering C. Stewing or braising D. Pan-frying or sautéing E. Roasting or baking
Pan-frying or sautéing
In the cooking process, water-soluble vitamins are _______________ in the presence of heat and water. A. Strengthened B. Enhanced C. Leached out D. Increased E. Converted to make bio-accessible
Leached out
Which of the following minerals is NOT a necessary part of good nutrition? A. Magnesium B. Lead C. Iron D. Potassium E. Copper
Lead
Why is broiling considered a healthy cooking method? A. Lots of herbs and spices are used when broiling. B. When cuts of meat such as rib eye and T-bone are used, the fat drips away. C. Marinades with olive oil are often used on broiled foods. D. Broiling is a great way to cook vegetables of all kinds. E. Lean cuts of meat can be broiled with little to no fat.
Lean cuts of meat can be broiled with little to no fat.
In baking, steam is useful for _______________. A. Leavening B. Carrying flavors throughout C. Tenderizing D. Moisturizing E. Structure
Leavening
Chef Ahmed has kebabs and shashlik on his menu. Which cut should he purchase? A. Shoulder B. Breast C. Shanks D. Leg E. Loin
Leg
In which primal cut would you find the aitch bone? A. Breast B. Leg C. Shank D. Loin E. Rib
Leg
Osso buco is cut from which of the following veal primal cut? A. Loin B. Leg C. Breast D. Sirloin E. Rib
Leg
Shish kababs are made with meat cut from the _______________ of lamb. A. Rack B. Shank C. Loin D. Breast E. Leg
Leg
The foresaddle contains all of the following primals except _______________. A. Breast B. Rib C. Leg D. Foreshank E. Shoulder
Leg
Which primal cut of lamb contains the backbone, tail, hip, aitch, round and shank bones? A. Leg B. Loin C. Shoulder D. Flank E. Breast
Leg
Jicama is a _______________ that grows underground as a tuber. A. Member of the lily family B. Potato C. Legume D. Sunchoke E. Root
Legume
Which of the following can offset bitterness in a dish? A. Artichokes B. Milk C. Beer D. Lemon juice E. Chocolate
Lemon juice
Which of the following would be an example of layering flavors? A. Oranges, garlic and tomatoes B. Licorice, chocolate and raspberries C. Chile peppers, orange juice and cream D. Lemon juice, oysters and soy sauce E. Lemon zest, lemon juice and lemon basil
Lemon zest, lemon juice and lemon basil
To achieve a sharp knife edge, _______________ the angle throughout the sharpening process is key. A. Maintaining B. Developing C. Pressing D. Honing E. Carving
Maintaining
What is important to remember when plate decorating with two sauces? A. Make fanciful designs. B. Make them both flavorful. C. Use eye droppers. D. Make sure they have the same viscosity. E. Use squirt bottles.
Make sure they have the same viscosity.
"Butterflying" is a preparation technique that _______________. A. Makes the meat more tender B. Improves the flavor of the meat C. Makes the cut of meat thinner and cook faster D. Improves the appearance of the meat E. Retains the shape of the steak
Makes the cut of meat thinner and cook faster.
Which prep list would be in the correct order of production? A. Cook hard-cooked eggs, chop parsley, cut lettuce, prepare salad dressings, make stock B. Make stock, prepare salad dressings, cook hard-cooked eggs, cut lettuce, chop parsley C. Chop parsley, cut lettuce, make stock, prepare salad dressings, cook hard-cooked eggs D. Cut lettuce, make stock, prepare salad dressing, cook hard-cooked eggs, chop parsley E. Prepare salad dressings, cook hard-cooked eggs, chop parsley, make stock, cut lettuce
Make stock, prepare salad dressings, cook hard-cooked eggs, cut lettuce, chop parsley
What is the name of a Spanish sheep's milk cheese? A. Grana Padano B. Manchego C. Comté D. Chèvre E. Asiago
Manchego
What is the name of the hand tool that can cut gaufrettes as well as julienne and French bâtonnet? A. Mandoline B. Immersion blender C. Ulu D. Spiral cutter E. Knife
Mandoline
Which of the following would be considered a trace mineral? A. Magnesium B. Sulfur C. Manganese D. Calcium E. Phosphorus
Manganese
Berkshire hogs produce pork that is well ________________. A. Colored B. Marbled C. Fed D. Flavored E. Trimmed
Marbled
What are whitish streaks of inter- and intramuscular fat called? A. Connective tissue B. Tallow C. Subdermal fat D. Fat back E. Marbling
Marbling
What is the principle factor in determining meat quality? A. Marbling B. Subcutaneous fat C. Moisture content D. Collagen E. Grain
Marbling
Chef Charles needs to flavor and tenderize flank steaks for a dinner service. Which of the following would he use? A. Marinade B. Flavored oil C. Paste D. Dry rub E. Infusion
Marinade
To add flavor and tenderness, what would you use for lean cuts of meat? A. Barding B. Larding C. Marinade D. Smoke E. Wet herb rub
Marinade
How would you prepare hare for stewing? A. Smoke with fruit wood B. Pickle with spices and onions C. Cure with herbs and spices D. Marinate with vinegar E. Brine in wet solution
Marinate with vinegar
In Italy, figs are traditionally stuffed with _______________ cheese. A. Brie B. Mozzarella C. Mascarpone D. Cheddar E. Roquefort
Mascarpone
What is made by adding diced bacon or ham, and sometimes mushrooms and herbs, to celery, carrots and onions? A. Mirepoix B. Allumette C. Matignon D. Mise en place E. Mignonette
Matignon
What is the market name for ducks that are 6 months or older and weigh 4 to 6 pounds (1.8 to 2.5 kilograms)? A. Roaster B. Squab C. Young D. Mature E. Yearling
Mature
What is the most popular spread used on sandwiches? A. Butter B. Mayonnaise C. Soft cheese D. Brie E. Bean spread
Mayonnaise
Which of the following raw sauces would be the best choice for a grilled rib eye steak? A. Mayonnaise B. Basil oil C. Relish D. Maître d'hôtel butter E. Pico de gallo
Maître d'hôtel butter
What are coarsely ground seeds of any edible grain, such as corn or oats, called? A. Cracklings B. Korn C. Grits D. Meal E. Flour
Meal
Which type of potato would be good for making potatoes Berny? A. New potatoes B. Purple potatoes C. Sweet potatoes D. Mealy potatoes E. Waxy potatoes
Mealy potatoes
What is the best tool for measuring small quantities of ingredients? A. Balance scale B. Measuring spoons C. Your hand D. Spring scale E. Liquid measuring cups
Measuring spoons
As the health recommendations suggest, _______________ need not always be at the center of the plate. A. Meat B. Fruits C. Tubers and roots D. Sauces E. Starches
Meat
What is the name of a popular salad mixture made up of baby lettuces? A. Mesclun B. Mache C. Cos D. Microgreens E. Lactuca
Mesclun
Which of the following tools would be used to sift flour and baking powder together? A. Mesh strainer B. Dough hook C. Paddle D. Balloon whisk E. Fingers
Mesh strainer
Which type of tools or equipment should NOT be used in a microwave oven? A. Ceramic B. Plastic C. Wood D. Metal E. Glass
Metal
What type of meal is served to guests to linger and relax before the main meal? A. High tea B. Crudités C. Mezze D. Zakuski E. Antipasti
Mezze
What is the name of single-celled organisms that can be seen only through a microscope? A. Macrobacterium B. Macrophage C. Microorganisms D. Spores E. Macroorganism
Microorganisms
When baking, which of the following ovens would NOT be normally acceptable to retail or commercial baking production? A. Microwave oven B. Steam injected oven C. Rotating rack oven D. Convection oven E. Conventional oven
Microwave oven
Beef fed with corn in a feed lot has meat that has _______________ A. Milder flavor and higher fat content B. Lean flesh and buttery flavor C. High iron flavor D. Higher fat content and nutty flavor E. Strong beef flavor and lean meat
Milder flavor and higher fat content
Which of the following liquids is NOT used to make vinegar? A. Fruit juice B. Any acidic liquid C. Milk D. Any alcoholic liquid E. Inexpensive wine
Milk
Which knife cut is usually used to prepare garlic, shallots and herbs? A. Château B. Bâtonnet C. Mince D. Dice E. Julienne
Mince
Which of the following preparation items would NOT be considered a commonly available convenience product? A. Premade bread crumbs B. Minced parsley C. Stock base D. Clarified butter E. Sauce base
Minced parsley
Which of the following soups is a rich broth-based Italian-style vegetable soup? A. Gumbo B. Chowder C. Bisque D. Minestrone E. Mulligatawny
Minestrone
Soffrito is a type of _______________ used to add aromatics to this traditional Italian sauce. A. Coulis B. Essence C. Mirepoix D. Oil E. Gastrique
Mirepoix
What is the name of the aromatic vegetables used in white and brown stocks? A. Mise en place B. Onion piqué C. Allumette D. Concassée E. Mirepoix
Mirepoix
What is the name of a thick paste made by salting and fermenting soybeans and rice or barley? A. Tofu B. Dofu C. Seitan D. Tempeh E. Miso
Miso
Which of the following soups is a rich, dashi-based soup with wakame and silken tofu and garnished with green onions? A. Mongolian hot pot B. Hot and sour soup C. Kalguksu D. Miso soup E. Beef ph
Miso soup
What was the name of the first fig tree planted in 18th century California, with dark thin skin and small seeds? A. Mission figs B. White Adriatic figs C. Kadota figs D. Calimyrna figs E. Manzanilla figs
Mission figs
What action speeds up the development of gluten in the bread making process? A. Stirring B. Sweetening C. Whipping D. Mixing E. Emulsifying
Mixing
When developing recipes for low-fat dining, start with recipes that are ________________. A. Fat free B. Highest in fat C. Lower in fat D. Buttery E. Moderate in fat
Moderate in fat
Which of the following foods is NOT fermented? A. Kosher-style pickles B. Pickled watermelon rind C. Kimchee D. Sauerkraut E. Moroccan preserved lemons
Pickled watermelon rind
What item is NOT found on a crudité plate? A. Tomatoes B. Broccoli C. Pickles D. Jicama E. Carrots
Pickles
What is the pork shoulder called when it includes the foreshank? A. Pork shoulder B. Shoulder hock C. Boston butt D. Picnic ham E. Pork belly
Picnic ham
_______________ pair(s) well with curried chicken salad. A. Pieces of sliced fruit B. Lemon slices C. Coleslaw D. Kosher dill pickles E. Hot peppers
Pieces of sliced fruit
Which of the following is NOT a good source of calcium in the diet? A. Cheese B. Almonds C. Canned fish D. Escarole E. Pineapple
Pineapple
What color should sirloin steak be inside when properly prepared to medium rare doneness? A. Pink-grey B. Light red C. Pink D. Dark red E. Grey
Pink
What spice comes from the berries of a South American tree in the cashew nut family? A. Black peppercorn B. Coriander C. Allspice D. Juniper E. Pink peppercorn
Pink peppercorn
When cooling stock, what does the term "venting" mean? A. Using an ice wand to cool B. Placing a stock pot in a sink filed with ice C. Putting a hollow tub into the stock to vent it D. Placing the stock pot in a sink of cold water with blocks under it E. Putting the stock pot in a freezer for an hour
Placing the stock pot in a sink of cold water with blocks under it
What is the solid metal surface used to griddle sometimes called? A. Plancha B. Grate C. Sauteuse D. Tilt skillet E. Grill pan
Plancha
What is NOT one of the parts of a composed salad? A. Body B. Plate C. Base D. Garnish E. Dressing
Plate
When the food leaves the cook's line, what should the expeditor or waiter look out for? A. Order of service B. Plate is clean, wiped down, with no spots or food on rim C. Hot food hot, cold food cold D. Correct menu item E. Size of portion uniform
Plate is clean, wiped down, with no spots or food on rim
_______________ is New Orleans' version of a submarine sandwich. A. Muffuletta B. Po' Boy C. Gyro D. Ruben E. Monte Cristo
Po' Boy
How are eggs prepared for Eggs Benedict? A. Shirred B. Scrambled C. Soft-boiled D. Pan-fried E. Poached
Poached
Sous vide uses low temperature, moist-heat cooking methods similar to braising or _______________. A. Baking B. Steaming C. Simmering D. Boiling E. Poaching
Poaching
Which cooking method softens and tenderizes fruits while infusing them with additional flavors? A. Baking B. Grilling C. Roasting D. Poaching E. Blanching
Poaching
From which primal cut of pork are spareribs and American-style bacon found? A. Ham B. Pork belly C. Boston butt D. Shoulder E. Loin
Pork belly
What type of fat is often used to bard squab and quail to help marinate them during cooking and give them additional flavor? A. Schmaltz B. Pork fatback C. Olive oil D. Caul fat E. Butter
Pork fatback
Which of the following primal cuts is the least likely to be cured or smoked? A. Shoulder B. Pork loin C. Belly D. Fresh ham E. Boston butt
Pork loin
What types of flours can NOT be used to make pastas? A. Mung bean B. Rice C. Semolina D. Potato E. Wheat
Potato
Which of the following foods would NOT be considered a TCS type of food? A. Sliced ham B. Potato salad C. Potato chips D. Baked chicken E. Homogenous milk
Potato chips
Which of the following bound salads would be commonly used as a side salad? A. Turkey salad B. Potato salad C. Chicken salad D. Egg salad E. Ham salad
Potato salad
What is the French term for a small, immature chicken in the United States? A. Canard B. Poulet de Bresse C. Moulard D. Poussin E. Squab
Poussin
What is the method of cooking chicken by browning in hot fat and then covering and cooking in the oven? A. Steaming B. Roasting C. Poêléing D. Baking E. Sautéing
Poêléing
What is the practice of serving food that is visually pleasing? A. Service B. Preparation C. Planning D. Delivery E. Presentation
Presentation
Smoking is a dry-heat cooking method that flavors, colors and _______________. A. Bakes food B. Dries food C. Barbecues food D. Preserves food E. Cooks food till tender
Preserves food
When boiling carrots, how do you determine doneness? A. It's done when the color changes. B. Check the texture of the surface. C. See if it sticks to the wall. D. Check the temperature. E. Press to see if it gives.
Press to see if it gives.
What is the best defense against pests? A. Hire a pest control company to spray monthly for pests. B. Use strong pesticides. C. Prevent infestations in the first place by building them out. D. Prevent infestations by filling all cracks in building with fine steel wool. E. Cover the floors and walls with plastic.
Prevent infestations in the first place by building them out.
Where are center cut pork chops fabricated from? A. Boston butt B. The blade bone end of the loin C. Belly D. Shoulder E. Primal loin
Primal loin
Purchasing ribs can come from either the primal pork loin or the _______________. A. Pork butt B. Primal pork belly C. Primal shoulder D. Primal leg E. Shoulder
Primal pork belly
In Italy, pasta is often referred to as _______________. A. Antipasto B. Dolce C. Contorno D. Primo piatto E. Segundo piatto
Primo piatto
What is fair trade? A. Foods found at a county fair or local fruit stand B. Program that helps commodity producers in developing countries obtain a fair price C. Foods traded at a local farmers market to help local farmers get a fair price D. Fair pay for fair goods from the local purveyors E. Organic, sustainable and natural foods for the food service industry.
Program that helps commodity producers in developing countries obtain a fair price
Which of the following garnishes is used for Chilled Melon Soup in Chapter 12? A. Brunoise vegetables B. Julienne meats C. Prosciutto chips D. Julienne vegetables E. Cut custard
Prosciutto chips
Smoking not only adds flavor to foods but also _______________. A. Protects food B. Tenderizes the food C. Adds weight to food D. Colors food E. Makes foods salty
Protects food
Which of the following answers is NOT correct? A. Proteins are necessary for manufacturing body tissue. B. Proteins are necessary for outer layer of skin. C. Proteins are necessary for energy. D. Proteins are necessary for maintaining body tissue. E. Proteins are necessary for repairing body tissue.
Proteins are necessary for energy.
What is the most important responsibility for the food handler? A. Providing consumers with an affordable meal B. Providing the dining consumer with a nice evening out C. Providing dining consumers with a nutrition meal D. Providing consumers with safe food E. Providing consumers with a unique and tasty menu
Providing consumers with safe food
Another name for a square rectangular shaped bread used for sandwiches is _______________. A. Pullman B. Texas toast C. Club D. Limpa E. Parker House
Pullman
What is chutney? A. Thick, dark sauce made from oyster extract B. Seasoning made from smoked jalapeño peppers in a tomato, onion and spice pure C. Dark, thick, salty-sweet sauce made from fermented soybeans, vinegar and garlic D. Thick, reddish-orange and extremely pungent, spicy sauce E. Pungent relish made from fruits, spices and herbs
Pungent relish made from fruits, spices and herbs
There are two classifications of thick soups, cream and _______________. A. Velouté B. Chowders C. Bisques D. Béchamel E. Purée
Purée
What is the thickener used in puréed soups? A. Roux B. Potato starch C. Cornstarch D. Puréed vegetables or legumes E. Cream
Puréed vegetables or legumes
When braising red cabbage, what maintains its brilliant red color? A. Putting salt in the braising liquid B. Putting food color in the braising liquid C. Putting vinegar in the braising liquid D. Boiling on high heat E. Putting baking soda in the braising liquid
Putting vinegar in the braising liquid
What is the name of the shop that you would buy fine French pastries, cookies and cakes? A. Boucher B. Delicatessen C. Pâtisserie D. Boulangerie E. Bakery
Pâtisserie
Which of the following products uses aspic as a glazing agent? A. Crépinettes B. Pâté C. Sausage D. Salumi E. Terrines
Pâté
Profiteroles are small canapés made from _______________. A. Pâté sable B. Pâté brisée C. Pâté à choux D. Puff paste E. Toasted bread
Pâté à choux
What are Atlantic hard-shell clams known as? A. Soft shell clams B. Geoducks C. Ipswich clams D. Surf clams E. Quahogs
Quahogs
Which migratory game bird is related to the pheasant and is popular year-round? A. Chuckar B. Dove C. Quail D. Mallard E. Turkey
Quail
Why would you bard or stuff quail before cooking? A. Quail need acid to make them less gamey when cooked. B. Quail have mostly white meat. C. Quail are very lean birds. D. Quail have few bones. E. Quail are fat birds.
Quail are very lean birds.
What type of egg is used to garnish a Cobb salad? A. Plover egg B. Quail egg C. Chicken egg D. Turkey egg E. Duck egg
Quail egg
The grading of eggs is based on the _______________ of the egg. A. Temperature B. Color C. Quality D. Breed E. Size
Quality
What is the term that describes small, dumpling-shaped mousseline served poached? A. Paupiettes B. Sausages C. Quenelles D. Ballotine E. Galantine
Quenelles
Which of the following is a Mexican version of a pasta filata style cheese? A. Fontina B. Brie C. Bel paese D. Cabrales E. Queso Oaxaca
Queso Oaxaca
What is the name of the tiny seeds called the mother grain of the South American Andes? A. Sesame B. Amaranth C. Lentils D. Nigella E. Quinoa
Quinoa
Which of the following foods could you use to shape a rosette garnish for a canapé? A. Shrimp B. Cheddar cheese C. Grilled tuna D. Smoked salmon E. Chanterelle mushrooms
Smoked salmon
Which of the following seafood is NOT usually used in a bound salad? A. Shrimp B. Crab C. Smoked salmon D. Lobster E. Tuna
Smoked salmon
Which type of seafood is often found in smørbrød-style sandwiches? A. Salmon poke B. Deep-fried crawfish C. Deep-fried oysters D. Smoked salmon E. Tuna salad
Smoked salmon
Which of the following techniques would NOT be considered a preparation technique for meat before cooking? A. Smoking B. Dry or wet rubs C. Tenderizing D. Brining or salting E. Marinating
Smoking
When making farro risotto, what should you do before you cook it? A. Pour boiling water over it. B. Wash it. C. Sauté it in butter. D. Soak it overnight. E. Treat it with vinegar.
Soak it overnight.
Which of the following would NOT be considered a physical contaminant? A. Soap residue on a glass B. Glass chip in the ice machine C. Staples in lettuce box D. Bandage in bread dough E. Sand in the spinach leaves
Soap residue on a glass
`Japanese noodles made from buckwheat noodles are called _______________. A. Udon noodles B. Chow mein C. Ramen D. Soba noodles E. Somen
Soba noodles
_______________ is also known as household baking soda? A. Sodium bisulfate B. Sodium chloride C. Sodium dioxide D. Sodium bicarbonate E. Sulphur dioxide
Sodium bicarbonate
The presence of a salty taste in a food is the result of the cook's decision to add _______________. A. Sodium peroxide B. Sodium chloride C. Calcium chloride D. Potassium nitrate E. Potassium chloride
Sodium chloride
What chemical is added to salt when preparing curing salt for hams and sausages? A. Potassium chloride B. Sodium chloride C. Potassium phosphate D. Alginate E. Sodium nitrite
Sodium nitrite
What type of wheat does cake flour come from? A. Hard winter wheat B. Soft wheat C. Kamut D. White wheat E. Durham wheat
Soft wheat
Which of the following components do NOT help create a total taste experience? A. Aromas B. Textures C. Sounds D. Flavors E. Appearance
Sounds
Which taste is considered the opposite of sweet? A. Salty B. Oleogustus C. Bitter D. Umami E. Sour
Sour
What can chefs add to enhance the natural sweetness in foods? A. Piquant ingredients B. Spicy ingredients C. Hot chiles D. Sour ingredients E. Astringent ingredients
Sour ingredients
To make nut-free, vegan chocolate ganache, what would be an acceptable substitute? A. Sesame oil B. Orange juice C. Soy milk D. Wine E. Water
Soy milk
What are the flavor principles of Japan? A. Soy sauce, sake, sugar and green onions B. Galangal, lemon grass, lime, peanuts and chiles C. Ginger, fish sauce, lime juice and coconut oil D. Ginger, peppers, soy sauce and sesame oil E. Soy sauce, ginger, green onions, garlic and chiles
Soy sauce, sake, sugar and green onions
Which of the following countries have hot chocolate with cinnamon-covered donuts for breakfast? A. United States B. Spain C. France D. Mexico E. Japan
Spain
Which of the following are sensations detected by nerve endings embedded in the fleshy part of the mouth? A. Sour B. Spicy C. Sweet D. Umami E. Salty
Spicy
What is the name of the green that is traditionally served with hot bacon dressing? A. Mâche B. Spinach C. Sorrel D. Arugula E. Dandelion
Spinach
Which of the following is NOT commonly braised? A. Boston lettuce B. Red cabbage C. Spinach D. Belgian endive E. Leeks
Spinach
Which of the following vegetables can be sautéed without much prep beside washing? A. Broccoli B. Brussels sprouts C. Fennel D. Spinach E. Butternut squash
Spinach
What prevents moisture from penetrating the bread when making club sandwiches? A. Tomatoes B. Lettuce C. Spread D. Turkey E. Bacon
Spread
What is the market name of immature pigeon 4 weeks of age or younger? A. Cornish hen B. Young C. Poulet de Bresse D. Poussin E. Squab
Squab
To what does the term brigade refer in a professional kitchen? A. Front of the house and back of the house B. Dining room management C. An apprenticeship system D. Staff organization E. Shift duties
Staff organization
What kind of spoons should NOT be used when cooking foods on nonstick surfaces? A. Silicon B. Wooden C. Stainless steel D. Plastic E. Nylon
Stainless steel
Which part of the rhubarb is usually eaten? A. Shoots B. Fruit C. Leaves D. Blossoms E. Stalk
Stalk
What is the common name for the carambola? A. Passion fruit B. Star fruit C. Kadota fig D. Pomegranate E. Persimmon
Star fruit
When serving small plates, guests are free to compose their own menu by combining a few small plates with a suitable _______________. A. Variety B. Dessert C. Entrée D. Starch E. Sauce
Starch
Which of the following fruits is NOT a true berry but a member of an herb family? A. Red currants B. Blueberries C. Strawberries D. Cranberries E. Blackberries
Strawberries
When making a cream soup, any milk or cream should be _______________ to prevent curdling. A. Mixed with water B. Mixed with a roux C. Tempered or heated D. Chilled E. Acidulated
Tempered or heated
Two common batters are beer batter and _______________ batter. A. Tempura B. Corn C. Wine D. Spicy E. Louisiana
Tempura
During the baking process, starch can absorb up to how many times its weight in liquid? A. Triple B. Quadruple C. Eight times its size D. Ten times its size E. Double
Ten times its size
Tournedos Rossini are fabricated from which of the following subprimals? A. Striploin B. Skirt steak C. Beef chuck boneless D. Tenderloin E. Tri tip
Tenderloin
Which of the following cuts is NOT a primal cut of beef? A. Short plate B. Chuck C. Round D. Tenderloin E. Short loin
Tenderloin
Fish sauce, curry, and chile are the key flavor principles from which country? A. Thailand B. Japan C. India D. West Africa E. China
Thailand
What is the principal way in which the food service operation, including the chef, communicates with the consumer? A. TV B. The menu C. Newspaper D. Sign on the restaurant E. Internet
The menu
Why would you use a plastic or ceramic plate in the microwave? A. The plate does not react to the microwaves. B. Plastic and ceramic are easier to clean. C. Clear plastic allows you to see the food. D. Microwaves penetrate the ceramic plate. E. Plastic and ceramic heat up and help to cook the food.
The plate does not react to the microwaves.
What is usually the focal point on a plate of food? A. The entrée B. The top quarter of the plate C. The point to where the eye is drawn D. The plate decoration E. The garnish
The point to where the eye is drawn
When purchasing Valencia oranges, do not look for _______________. A. Heaviness of the fruit B. Thick skin C. Orange-colored flesh and skin D. Unblemished skin E. Thin, smooth skin
Thick skin
Because broth-based vegetable soups are made by simmering ingredients directly in the broth, they are generally not as clear as plain broths. T or F
True
Calves' liver is popular because it is more tender and milder than beef liver. T or F
True
Carbon steel is often used to make frying pans; and are standard in France for sautéing and searing foods. T or F
True
Citrus sections cut from the fruit with no peel, pit, or membrane attached are known as supremes. T or F
True
Cold foods should always be served on very cold or chilled plates. T or F
True
Cold fruit soups are divided into two categories: those cooked and served cold and those that are not cooked. T or F
True
Connective tissue in fish is weak and does not require long cooking to break it down. T or F
True
Cooking time will not change when recipe size changes. T or F
True
Crêpes, which are unleavened pancakes, are cooked in a well-seasoned, steel sauté pan and require little fat to cook. T or F
True
Even a tiny amount of egg yolk will prevent egg whites from foaming properly. T or F
True
Excessive kitchen waste can negatively affect a restaurant's food cost percentage. T or F
True
Fat compounds are slowly released by evaporation or saliva. T or F
True
Finished rack of lamb can be cut into chops if desired. T or F
True
In the classic brigade kitchen, the friturier was responsible for the preparation of salads and soups. T or F
False
In general, any type food service tools and equipment can be used in a professional kitchen. T or F
False
It is acceptable to make bread crumbs from stale bread. T or F
False
Knives are perhaps the least dangerous of kitchen tools. T or F
False
Like salmon and cod, shellfish, such as clams and oysters, is very lean. T or F
False
What is the flavor profile of rattlesnake and alligator? A. Lamb B. Veal C. Lobster D. Beef E. Chicken
Lobster
Grass-fed beef tends to be leaner because the animals can wander over large grazing areas. T or F
True
What is the per capita consumption of chicken in the United States? A. 89 lb. per person B. 110 lb. per person C. 101 lb. per person D. 108 lb. per person E. 129 lb. per person
108 lb. per person
How much boiling water should you use when cooking one pound of dried pasta? A. 1 gal. B. 4 pt. C. 2 gal. D. 1 qt. E. 3 qt.
1 gal.
What is the shelf life for ground meats? A. 1 to 2 weeks B. 3 to 4 days C. 2 to 3 weeks D. 3 to 4 weeks E. 1 to 2 days
1 to 2 days
When fabricating New York steaks, how many inches should you leave on the strip loin when trimming the fat from the lip of the strip? A. 2 to 3 inches B. 1/2 inch to 1 inch C. 1/4 inch to 1/2 inch D. 3 to 4 inches E. 1 to 2 inches
1 to 2 inches
The best meat flavor can be found in what age of boar? A. Under 1 years old B. 3½ to 4 years old C. 1 to 2 years old D. 3 to 3½ years old E. 2½ to 3 years old
1 to 2 years old
Which sauce contains allemande sauce, tomato paste and finished with monté au beurre? A. Aurora B. Chasseur C. Cardinal D. Choron E. Hungarian
Aurora
A baker's formula calls for 12.5 pounds of pastry flour. The formula calls for 30% granulated sugar. This baker uses the industry shorthand for conversion that "1 pound = 450 grams." Assuming that conversion ratio, how many grams of granulated sugar must the baker use to produce the formula? Please express your answer to the nearest tenth.
1687.50g
The lamb breast primal cut accounts for _____ percent of the carcass. A. 23 B. 19 C. 25 D. 17 E. 21
17
How many ounces does each potato weigh in an 80-count box? A. 16 oz. B. 8 oz. C. 6 oz. D. 10 oz. E. 12 oz.
10 oz.
To produce scallops of veal, how thick should you cut the pieces? A. 1/4 inch B. 1/2 inch C. 3/4 inch D. 1 inch E. 1/8 inch
1/4 inch
At what weight is domestic lamb is slaughtered? A. 115 lb. B. 135 lb. C. 100 lb. D. 120 lb. E. 130 lb.
135 lb.
A chef makes a curried chicken recipe that yields 50 serving of 1.25 cups each. The chef wants to serve portions of 1.5 cups each. The cost to make the recipe is $65.23. The chef will sell the 1.5 cup serving of curried chicken for $7.95 each. What is the chef's food cost percentage on curried chicken? Please express your answer to the nearest tenth.
19.7%
How many people around the world engage in the practice or eating of insects? A. 3 billion B. 4 billion C. 2 billion D. 4.25 billion E. 3.5 billion
2 billion
Oblique-cuts have how many angle-cut sides? A. 2 cut sides B. 3 cut sides C. 6 cut sides D. 5 cut sides E. 4 cut sides
2 cut sides
How long should cooks marinate chicken and other poultry? A. 4 hours B. 1 hour C. 2 hours D. 24 hours E. 12 hours
2 hours
A chef is planning to serve Salmon with Creamy Dill Sauce to 175 banquet guests. Each serving of salmon requires 2 fluid ounces of sauce. How many gallons of Creamy Dill Sauce must the chef prepare? Please round to the nearest hundredth.
2.73 gallons
The primal loin accounts for approximately _____ percent of the carcass weight. A. 20 B. 27 C. 9 D. 18 E. 17
20
When butchering a rabbit, what must you cut through in order to divide the loin? A. Backbone B. Shoulder blade C. Shanks D. Joint above the hind legs E. Breastbone
Backbone
According to the FDA, if a menu selection is described as "low fat," the dish must have how many grams of fat or less per serving? A. 1 gram or less B. 9 grams or less C. 5 grams or less D. 3 grams or less E. 7 grams or less
3 grams or less
The standard ratio of oil to vinegar in a simple vinaigrette is _______________. A. 1 part oil to 1 part water and 2 parts vinegar B. 3 parts oil to 1 part vinegar C. 1 part oil to 3 parts vinegar D. 2 parts oil to 1 part water and 1 part vinegar E. Equal parts oil and vinegar
3 parts oil to 1 part vinegar
One and a half quarts of milk equals how many pints or how many fluid ounces? A. 5 pt. or 64 fl. oz. of milk B. 3 pt. or 64 fl. oz. of milk C. 2 pt. or 48 fl. oz. of milk D. 3 pt. or 48 fl. oz. of milk E. 5 pt. or 48 fl. oz. of milk
3 pt. or 48 fl. oz. of milk
A baker buys fresh ears of sweet corn for making jalapeno cornbread muffins. Each ear of corn yields 3/4 cup of ready-to-use corn kernels. The baker's recipe calls for 1 quart of corn kernels to make 48 muffins. The baker wants to make 25 dozen muffins. How many ears of corn must the baker buy to make the desired number of corn muffins? Please round your answer up to the next whole number of ears of corn.
34 ears
A baker's cake formula calls for 750 grams of cake flour and 315 grams of granulated sugar. What is the baker's percentage for granulated sugar in this cake formula?
42%
For optimum quality, you should cook fish stock for _______________. A. 2 hours B. 90 minutes C. 60 minutes D. 3 hours E. 45 minutes
45 minutes
Cheeses are not products of their environment, which is why they can be reproduced outside their native locale. T or F
False
A prominent chalazae cord indicates _______________. A. The condition of the egg B. A cooked egg C. An older egg D. An egg that has been unrefrigerated for a while E. A very fresh egg
A very fresh egg
Curry powder is processed from the curry leaf plant. T or F
False
Disposable gloves can always prevent cross-contamination. T or F
False
Which of the following would NOT be found in a first aid kit? A. Gauze dressings B. Bandages C. AED D. Antiseptics E. Adhesive tape
AED
Food presentation is a science. T or F
False
Maple syrup is made from the sap of cane trees. Sap is collected during the fall, and then boiled to evaporate its water content. T or F
False
What is fatback? A. Beef back fat B. Beef tallow C. Leaf fat D. Back fat from pork E. Fat from near the kidney
Back fat from pork
Chef Pierre needs carrot sticks for his crudité trays. Which of the following are the name and dimensions of this cut? A. Lozenge: diamond-shaped cuts B. Bâtonnet: 1/4 in.× 1/4 in.× 2 in. (6 mm×6 mm×5 cm) C. Parisienne: round ball shape made with melon ball cutter D. Paysanne: 1/2 in.×1/2 in.×1/8 in. (1.2 cm×1.2 cm×3 mm) E. Brunoise: 1/8 in.×1/8 in.×1/8 in. (3 mm×3 mm×3 mm)
Bâtonnet: 1/4 in.× 1/4 in.× 2 in. (6 mm×6 mm×5 cm)
Mornay sauce is a small sauce based on which of the following sauces? A. Béarnaise B. Hollandaise C. Velouté D. Béchamel E. Espagnole
Béchamel
Which of the following sauces are secondary or small sauces based on hollandaise? A. Spanish, Creole and Milanaise B. Bordelaise, Marchand de Vin, Poivrade and Robert C. Suprême, Allemande, Aurora and Albufera. D. Mornay, Nantua, Soubise and cheese E. Béarnaise, Maltaise, Foyot and Choron
Béarnaise, Maltaise, Foyot and Choron
What other chemical is added to sodium bicarbonate to make baking powder? A. Calcium citrate B. Magnesium citrate C. Cream of tartar D. Ammonia bicarbonate E. Sodium chloride
Cream of tartar
What type of poultry is best for coq au vin? A. Squab B. Pigeon C. Chicken D. Duck E. Turkey
Chicken
Blade bones come from which primal cut? A. Chuck B. Round C. Rib D. Short loin E. Brisket
Chuck
What should you NOT do to get the maximum volume when whipping egg whites? A. Chill the whites. B. Add a pinch of salt to the eggs. C. Use fresh eggs. D. Use a copper bowl. E. Use a clean bowl.
Chill the whites.
What would be the best way to lower the fat content in protein based entrees? A. Fry in corn oil only B. Cut off all but 14-inch of fat on steaks and remove skin from chicken. C. Serve only beef from the chuck portions. D. Use only low fat cheese in Chicken Cordon Bleu stuffing. E. Baste chicken only with butter and never the drippings.
Cut off all but 14-inch of fat on steaks and remove skin from chicken.
Green, leafy salads are always prepared by hand-tearing the greens. T or F
False
Hams processed in meatpacking plants in Des Moines and Chicago can be called country hams. T or F
False
If your knife falls off the counter, you should try to catch it. T or F
False
What is Havarti, a semi-soft cheese, flavored with? A. Walnuts and basil B. Truffles C. Black pepper and garlic D. Olives and pimentos E. Dill and caraway seeds
Dill and caraway seeds
What are crudités usually served with? A. Flavored butters B. Caviar C. Dip D. Smoked salmon E. Hard-cooked eggs
Dip
Which of the following countries serves coffee or tea, cold cuts and a variety of cheeses and breads for breakfast? A. Greece B. Australia C. Eastern Europe D. Spain E. Argentina
Eastern Europe
To reduce fat in a muffin batter, _______________ would NOT be a substitute for whole eggs. A. Egg yolks B. Fruit puree C. Mashed bananas D. Liquid starch E. Egg whites
Egg yolks
Which of the following vegetables is a true fruit-type vegetable? A. Corn B. Leeks C. Peas D. Green beans E. Eggplant
Eggplant
Because the B-complex vitamins and vitamin C are fat-soluble, they are hard to destroy by food processing and cooking. T or F
False
How does a dish taste when it lacks salt? A. Unbalanced B. Sweet C. Flat D. Sour E. Bitter
Flat
Which seed/grain has high amounts of omega-3s? A. Amaranth B. Millet C. Farro D. Flax E. Sesame
Flax
Which popular meat eaten in 75 percent of the world is related to lamb? A. Cattle B. Alpaca C. Llama D. Venison E. Goat
Goat
Which fish is NOT considered a round fish? A. Tuna B. Halibut C. Sea bass D. Cod E. Salmon
Halibut
What is the IMPS number for lamb loin chops? A. IMPS 209 B. IMPS 204 C. IMPS 1232A D. IMPS 1207 E. IMPS 233A
IMPS 1232A
Chef Ed is making a large amount of lamb curry for a banquet. Which IMPS would he order from his meat supplier? A. IMPS 210 B. IMPS 232 C. IMPS 204 D. IMPS 295 E. IMPS 209
IMPS 295
_______________ is a black tea? A. Macha B. Sencha C. Lapsang Souchong D. Chamomile E. Gunpowder
Lapsang Souchong
_____________ is a type of flounder harvested off the eastern coast of the United States? A. Petrale sole B. Sand sole C. Dover sole D. Lemon sole E. Pacific sole
Lemon sole
What is the most commonly used citrus fruit? A. Lemons B. Grapefruits C. Kumquats D. Oranges E. Limes
Lemons
Properly cooked steamed food should be _______________. A. Moist B. Chewy C. Slightly tough D. Dry E. Flaky
Moist
What is the name of this breakfast item containing raw or toasted cereal grains, dried fruits, nuts and dried milk solids? A. Muesli B. Porridge C. Grits D. Oatmeal E. Breakfast bowls
Muesli
Which of the following soups is NOT a broth-based soup? A. Chicken noodle B. Posole C. Beef barley D. Chicken with matzo balls E. Mulligatawny soup
Mulligatawny soup
What type of potato is harvested before it develops starch? A. Fingerlings B. Caribe C. Creamers D. New E. Russets
New
How many days per pound does it take to cure the average ham? A. Three days B. One day C. Two days D. Half a day E. One and a half days
One and a half days
What cooking technique is applied to corned beef to make it juicy and tender? A. Grilling B. Simmering C. Braising D. Baking E. Roasting
Simmering
The following fruit can be ripened at room temperature, then refrigerated to keep for up to a week longer. A. Oranges B. Apples C. Papayas D. Figs E. Grapes
Papayas
How do you prep sunchokes? A. Boil B. Peel C. b Steam D. Bake E. Wash and slice
Peel
Use an unexpected garnish with a traditional _______________. A. Vegetable B. Protein C. Starch D. Sauce E. Salad
Protein
Ham hocks are frequently used as a flavoring ingredient in making purée soups. T or F
True
For which type of meat is broiling a suitable cooking method? A. Large whole-muscle cuts B. Cuts from the forequarter only C. The most tender cuts D. Any cut E. The least tender cuts
The most tender cuts
The ideal par or daily prep amount is based on which of the following? A. The percentage of meals served multiplied by the customer counts B. The number of guests expected multiplied by the average percentage of customers who order each item. C. Number of covers multiplied by number of customers that might order different meals D. The actual number of guests' present multiplied by the history of covers E. Par. It should be decreased to avoid waste if leftovers become excessive.
The number of guests expected multiplied by the average percentage of customers who order each item.
Like some veal primals, lamb primals are crosscut sections and contain both bilateral halves. T or F
True
Only a cold and degreased stock or broth will clarify. T or F
True
Which is the most accurate method to tell if protein is cooked to correct doneness? A. Use a thermometer to test internal temperature of food to see if it is done. B. Fish is opaque and flaky. C. Press to see if it gives. D. There is clear juice running from baked chicken. E. Steak is browned.
Use a thermometer to test internal temperature of food to see if it is done.
At what temperature do foods have the strongest taste? A. Frozen B. Warm C. Steaming D. Very cold E. Cold
Warm
What is the most important ingredient in the bake shop? A. Fat B. Chocolate C. Wheat flour D. Vanilla E. Sugar
Wheat flour
What term is used to describe the large boneless pieces from which steaks are then cut from? A. Cheek B. Circle C. Wheel D. Sphere E. Fillet
Wheel
Chef Rolf walked around the corner and got cut on his hand by the line cook who walked into the chef. Which knife safety rule might have been broken? A. Place a damp towel underneath the cutting board to keep it from sliding as you cut. B. Always cut away from yourself. C. When carrying a knife, hold it point down, parallel and close to your leg as you walk. D. Always cut on a cutting board. Do not cut on glass, marble or metal. E. Keep knives sharp; a dull knife is more dangerous than a sharp one.
When carrying a knife, hold it point down, parallel and close to your leg as you walk.
What is the term for a cold sandwich made with a tortilla or lavash? A. Club B. Taco C. Quesadilla D. Monte Cristo E. Wrap
Wrap
In a pinch, which of the following ingredients can be added to help clarify a cloudy consommé? A. Madeira B. Gelatin C. Blonde roux D. Beaten eggs E. Whipped egg whites
Whipped egg whites
What is added to Belgian waffle batter that differentiates it from regular waffle batter? A. Whipped egg yolks B. Whipped cream C. Soda water D. Beer E. Whipped egg whites
Whipped egg whites
What is added to batters to make them lighter in texture? A. Ice cold milk B. Quinoa flour C. Whipped egg yolks D. Sifted tapioca flour E. Whipped egg whites
Whipped egg whites
What technique is used to make butter easier to spread on bread? A. Clarifying B. Melting C. Whipping D. Piping E. Freezing
Whipping
Which type of grapefruit produces the finest juice? A. Orange B. Pink C. Green D. Red E. White
White
Which potato works well with moist cooking and sautéing? A. White Rose B. Red Bliss C. Russet D. Caribe E. Boniato
White Rose
When sautéing vegetables, which of the following can be used, due to the lower cooking temperatures? A. Ghee B. Corn oil C. Canola oil D. Whole butter E. Clarified butter
Whole butter
More than _____ of shrimp sold is farm raised. A. 50% B. 40% C. 35% D. 45% E. 55%
55%
What is the average fat percentage of poultry? A. 5% B. 7% C. 11% D. 13% E. 9%
7%
When clarifying butter, what percentage of butterfat is left over from this process? A. 85% B. 70% C. 75% D. 65% E. 80%
75%
In baking, a way to measure ingredients accurately based on percentages is called _______________. A. Weight B. Metric C. Volume D. Baker's percentage E. Mass
Baker's percentage
What is used as a measurement of the acid or alkali content of a solution? A. tB B. pT C. tP D. pH E. pA
pH
Which population is considered high risk regarding the following statement? "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness." A. 25-year-old athletes B. 42-year-old sales clerks C. 35-year-old nurses D. 38-year-old bankers E. 26-year-old pregnant women
26-year-old pregnant women
A chef's recipe for tartar sauce makes 2 quarts and costs $7.47 to produce. The chef's desired portion size for tartar sauce is 2 tablespoons. What is the chef's portion cost when making the tartar sauce recipe? Please round your answer to the nearest cent.
$0.12
A baker can buy dark chocolate chips for use in making cookies in 10-pound boxes that cost $48.50 per box, or can buy cases containing 8 individual bags of dark chocolate chips, with each bag in the case weighing 12-ounces. Each 8-bag case cost $42.75 each. What are the savings per ounce if the baker chooses to buy the chocolate chips in 10-pound boxes? Please round your answer to the nearest cent.
$0.14
A chef buys frozen French fries in boxes containing 6 bags. Each bag weighs 2.5 pounds. Each box costs the chef $12.64. The chef serves French fries in 3 ounce portions. What is the chef's cost per portion for frozen French fries? Please round your answer to the nearest cent.
$0.16
A chef buys whole pork loins for $2.99 per pound. The yield percentage on whole pork loins is 94%. What is the whole pork loin's edible portion cost (EPC) per ounce? Please round your answer to the nearest tenth of a cent.
$0.199
A chef buys special thin-cut maple smoked sliced bacon. The bacon comes in cases containing 2 cryovac packages per case. Each cryovac package weighs 10 pounds. Each case of bacon costs $149.50. The bacon is pre-sliced so that 2 slices of bacon weigh 1 ounce. What is the chef's cost for 1 slice of bacon? Please round your answer to the nearest cent.
$0.23
A chef buys Italian extra virgin olive oil for $16.39 per liter. What is the chef's cost per tablespoon for this oil? Please round your answer to the nearest cent.
$0.25
A baker buys rhubarb for use in making strawberry-rhubarb pie. The rhubarb is purchased in 2 pound bundles and each bundle costs $7.34. The yield percentage on rhubarb is 86%. What is the rhubarb's edible portion cost (EPC) per ounce? Please round your answer to the nearest tenth of a cent.
$0.267
A baker buys dried cranberries in cases containing 14 packages weighing 12 ounces each. The baker pays $52.75 per case. What is the price per ounce the baker pays for dried cranberries? Please round your answer to the nearest cent.
$0.31
A chef buys pineapple for grilling. The pineapples are purchased in cases that contain 12 pineapples. Each pineapple weighs 3 pounds. The chef pays $71.91 for 3 cases of pineapple. The yield percentage on pineapple is 52%. Each pound of cleaned and ready-to-grill pineapple yields 4 servings. What is the edible portion cost (EPC) per serving for the pineapple? Please round your answer to the nearest tenth of a cent.
$0.32
A chef buys zucchini for serving as a side dish for grilled chicken. The zucchini are purchased in wax cartons containing 15 pounds each. Each carton costs $17.35. The yield percentage on zucchini is 92%. Each pound of cleaned, cooked and sliced squash yields 3.5 cups of ready-to-serve zucchini. The chef's desired serving size for zucchini is 1 cup. What is the edible portion cost (EPC) per serving for the zucchini? Please express your answer to the nearest tenth of a cent.
$0.359
A baker buys fresh strawberries for use in making strawberry tarts. The strawberries are purchased in flats that contain 11.5 pounds of berries each. Each flat costs $25.77. The yield percentage on the berries is 88%. The baker will put 2.5 ounces of cleaned strawberries in each tart. What is the edible portion cost (EPC) per tart for the strawberries used to make the tarts? Please round your answer to the nearest tenth of a cent.
$0.398
A baker's recipe for Parisian croissants costs $24.98 to produce. The recipe makes 5 dozen croissants and the portion size is 1 croissant. What is the baker's portion cost when making this croissant recipe? Please round your answer to the nearest cent.
$0.42
A chef's Asian coleslaw recipe produces 35 portions of 1/2 cup each and costs $25.20 to make. The chef plans to serve 1/3 cup portions of the coleslaw. What is the chef's per portion cost for a 1/3 cup portion of Asian coleslaw? Please round your answer to the nearest cent.
$0.48
A baker's cost to make 1 dozen crème puff shells is $3.56. Each shell is filled with 1.5 fluid ounces of chocolate crème filling. The chocolate filling costs the baker $5.55 per quart to make. What is the baker's cost for making 1 chocolate crème puff? Please express your answer to the nearest tenth of a cent.
$0.557
A chef's salmon mousse recipe yields 1.5 kilograms of mousse and costs $16.28 to make. The chef serves 2-ounce portions of the mousse. What is the chef's portion cost for salmon mousse? Please round your answer to the nearest cent.
$0.62
A baker's fudge brownie recipe costs $137.86 to make and it produces 144 brownies weighing 3 ounces each. What is the portion cost if the baker reduces the size of each brownie to 2 ounces and serves 1 brownie per portion? Please round your answer to the nearest cent.
$0.64
A baker makes iced sugar cookies. The dough recipe used to make sugar cookies costs the baker $4.98 for each dozen cookies produced. The chef's icing recipe costs $5.85 to produce and it yields enough icing to ice 2 dozen cookies. What is the baker's cost per portion for 1 iced sugar cookie? Please express your answer to the nearest tenth of a cent.
$0.659
A baker's pumpkin pie recipe produces 8 pies and costs $42.15 to make. The baker cuts each pie into 8 portions. What is the baker's cost per portion for pumpkin pie? Please round your answer to the nearest cent.
$0.66
A chef buys broccoli to serve as a side dish. The broccoli is purchased in cases containing 22 pounds of broccoli. The chef paid $84.52 for 2 cases of broccoli. The yield percentage on broccoli is 63.5%. The serving size for broccoli is 3.5 ounces. What is the edible portion cost (EPC) per serving for broccoli? Please round your answer to the nearest tenth of a cent.
$0.662
A baker's orange chiffon cake recipe produces 2 tube cakes and costs $11.55 to make. The baker wants to cut each of the tubes into 8 equal pieces. Each piece will be 1 portion. What is the baker's portion cost for orange chiffon cake? Please round your answer to the nearest cent.
$0.72
A chef buys milk in 1 gallon jugs for $2.95 per jug. What is the chef's cost for 1 quart of milk? Please round your answer to the nearest cent.
$0.74
A restaurateur buys 6 lemon meringue pies from his local baker. The restaurateur pays $39.50 for the 6 pies and will cut each pie into 8 slices. What is the restaurateur's cost for 1 slice of lemon meringue pie? Please round your answer to the nearest cent.
$0.82
A chef buys frozen diced chicken thighs for use in making chicken pot pies. The chicken is purchased in 5 kilogram boxes and the chef pays $36.45 per box. The chef's recipe for pot pie calls for 4 ounces of chicken to be used to make each pie. What is the chef's cost per pie for the chicken used in this recipe? Please round your answer to the nearest cent.
$0.83
A baker buys unsalted butter for $3.55 per pound. Her recipe for lemon curd calls for 4 ounces of butter. What is the cost of the butter used to make the lemon curd? Please round your answer to the nearest cent.
$0.89
A chef buys pork shoulders for roasting and making into pulled pork sandwiches. The shoulders are purchased in boxes that contain 25 pounds of meat. Each box costs $54.75. The yield percentage on the meat is 71.5%. The portion size for the chef's pulled pork sandwiches is 5 ounces. What is the edible portion cost (EPC) per serving for the pork used to make pulled pork sandwiches? Please round your answer to the nearest tenth of a cent.
$0.955
A chef buys milk in 1 gallon jugs for $2.99. The chef has a recipe for Mornay sauce that calls for 1.5 liters of milk. What is the chef's cost of the milk required to make the Mornay sauce recipe? Please round your answer to the nearest cent.
$1.18
A chef buys melons in wire crates containing 18 melons. Each crate costs the chef $24.33. What is the chef's cost for 1 melon? Please round your answer to the nearest cent.
$1.35
A chef makes roasted cauliflower soup. The chef's recipe produces 2 gallons of soup and it costs $47.38 to produce. The chef's portion size when serving the soup is 5 fluid ounces. Each serving of soup is drizzled with 1 tablespoon of extra virgin olive oil before serving. The chef purchases the olive oil for $17.85 per quart. The soup is also garnished with 1/4 ounce of chopped scallions, which costs the chef $0.15 per serving. What is the chef's cost per portion for roasted cauliflower soup? Please express your answer to the nearest tenth of a cent.
$1.354
A baker's strawberry tart is made with 1 shell and 1 serving of fruit filling. It costs the baker $0.675 to make 1 tart shell. The strawberry filling required to fill 1 tart costs $0.82. What is the baker's cost per portion for strawberry tarts? Please express your answer to the nearest tenth of a cent.
$1.495
A chef sells grilled asparagus with hollandaise sauce as a side dish. The chef buys fresh asparagus for $2.55 per pound. The chef's yield on fresh asparagus is 62% and the portion size is 4 ounces. The asparagus is topped with 1.5 fluid ounces of hollandaise sauce. The chef's hollandaise recipe produces 1 quart and costs $14.82 to produce. What is the chef's cost per portion on grilled asparagus with hollandaise sauce? Please round your answer to the nearest tenth of a cent.
$1.723
A chef buys whole pork loins for making coffee crusted pork loin. The chef purchases the pork loins in 10 kilogram cases and he pays $87.78 per case. The yield on the pork loins is 94.5%. The chef's portion size for coffee crusted pork loin is 3 pork slices, weighing 1.5 ounces each. The coffee crust used to make the dish costs the chef $0.55 per serving. What is the chef's cost per portion for coffee crusted pork loin? Please express your answer to the nearest tenth of a cent.
$1.738
A chef has a recipe for braised short ribs that calls for 2 cups of red wine. The chef purchases the required red wine in a case containing 6 bottles. Each bottle contains 1.5 liters of red wine. Each case of wine costs $32.82. What is the chef's cost of the red wine used in this recipe? Please round your answer to the nearest cent.
$1.75
A chef's tomato basil soup recipe produces 1.5 gallons of soup. The recipe costs $38.27 to make and the chef wants to serve soup portions of 250 milliliters each. To calculate the portion cost of the soup, the chef uses the industry shorthand for conversion that "1 fluid ounce = 30 milliliters." Assuming that conversion ratio, what is the chef's per portion cost when producing this soup recipe? Please express your answer your answer to the nearest cent.
$1.75
A chef buys celery in 24 pound crates and pays $29.85 per crate. The yield percentage on the celery is 70%. What is the celery's edible portion cost (EPC) per pound? Please round your answer to the nearest tenth of a cent.
$1.777
A restaurant manager calculates his direct labor cost at $1.68 per menu item sold. The manager's target labor cost is 22.5%. His target food cost is 30%. The manager wants to create a lunch special that includes sliced flank steak, garlic mashed potatoes, and fresh green beans all sold for a single price. The manager's costs per serving for the items are $2.96 for the flank steak, $0.38 for the garlic mashed potatoes, and $0.55 for the green beans. The manager uses the prime cost method of pricing menu items and always rounds selling prices up to the nearest $0.95. At what price should the manager sell this lunch special? Please round your answer up to the nearest $0.95.
$10.95
The owner of a bakery/coffee shop is creating a new lunch combo. The combo consists of a sandwich, dessert pastry and a drink. The cost of the sandwich is $1.91. The dessert pastry is produced from a recipe that yields 6 dozen pastries and costs $39.43 to make. The owner calculates the drink cost at $0.58 per guest served. The owner uses the food cost percentage (markup) method for pricing menu items and wants to price the combo to achieve a 28% food cost. The owner always rounds the price of menu items up to the nearest $0.95. What should be the selling price of the lunch combo? Please round your answer up to the nearest $0.95.
$10.95
A baker's recipe for cinnamon rolls produces 9 dozen rolls and costs $57.15 to make. The baker's cost for icing rolls is $0.12 per roll. The baker wants to sell iced cinnamon rolls by one half dozen. The baker uses the factor method of pricing for her baked goods. For one half dozen iced cinnamon rolls, the pricing factor the baker wants to apply is 2.75. The baker always rounds selling prices up to the nearest $0.99. At what price should the baker sell one half dozen iced cinnamon rolls? Please round the selling price up to the nearest $0.99.
$10.99
A chef wants to serve 10-ounce slices of prime rib for a special Mother's Day menu. The chef's cost per slice for the Prime Rib is $3.83. The chef uses the factor method of pricing menu items. For this item, the pricing factor the chef wants to apply is 3.5. The chef always rounds selling prices up to the nearest $0.95. At what price should the chef sell 1 serving of prime rib? Please round your answer up to the nearest $0.95.
$13.95
A chef serves pistachio-crusted chinook salmon. The dish includes a 6-ounce chinook salmon filet with side dishes of grilled yellow squash and bacon braised string beams. The chef buys whole chinook salmon for $19.95 per pound and the salmon has a yield of 64%. The grilled squash costs the chef $1.15 per serving. The string bean recipe's cost is $38.52 to produce and yields 24 servings. Including both side dishes, what is the chef's contribution margin on the pistachio-crusted chinook salmon item if its menu price is $29.95? Please express your answer to the nearest tenth of a cent.
$15.507
In the last accounting period a restaurant manager's operation served 17,131 guests and achieved $271,422 in gross food sales. The manager's cost of food sold in the period was $84,954. The manager wants to offer a new menu item combination that will cost $4.41 per plate, and will include a beverage that will cost the manager $0.27 per drink. The manager uses the contribution margin method for pricing menu items and she always rounds the selling price for menu items up to the nearest $0.95. At what price should the manager sell the new menu item when it is served with a beverage? Please round your answer up to the nearest $0.95.
$15.95
A baker is making Dutch apple pies. The baker's pie crust formula costs $8.68 to produce and yields 12 pie crusts. The apples the baker uses to make the pies come in 30 pound cartons and costs $37.85 per carton. The yield on the apples is 72.5% and each pie is filled with 1.5 pounds of apples. Excluding the crust and the apples, the baker's cost for all other pie ingredients averages $0.34 per pie. The baker wants to price the pies to achieve a 22% food cost. The baker uses the food cost percentage (markup) method for pricing items and always rounds prices up to the nearest $0.05. For example, an item calculated to sell for $10.82 would be sold for $10.85. At what price should the baker sell each apple pie? Please round the selling price up to the nearest five cents.
$16.75
A restaurant manager served 22,313 menu items in an accounting period and incurred a labor cost of $31,815 during that period. The manager's target labor cost is 26.5%. His target food cost is 30%. The manager wants to add veal marsala to his menu. The recipe for veal marsala costs $92.35 to produce and yields 12 servings. The manager uses the prime cost method of pricing menu items and always rounds selling prices up to the nearest $0.95. At what price should the manager sell 1 serving of veal marsala? Please round the selling price up to the nearest $0.95.
$16.95
In the last accounting period, a chef's operation served 45,805 guests and achieved $871,325 in gross food sales. The chef's cost of food sold in the period was 28.7%. The chef wants to offer a new seared tilapia menu item from a recipe that cost $48.25 to make and produces 12 servings. The chef always rounds the selling price for menu items up to the nearest $0.95 and she uses the contribution margin method for pricing menu items. At what price should the chef sell the new seared tilapia menu item? Please round the selling price up to the nearest $0.95.
$17.95
A restaurant manager calculates her direct labor cost as $1.05 per menu item sold. The manager's target labor cost is 25%. Her target food cost is 31%. The manager wants to add lamb shanks withlentils to her menu. The lamb shanks with lentils have an $8.55 per serving cost. The manager uses the prime cost method of pricing menu items and always rounds selling prices up to the nearest $0.99.At what price should the manager sell 1 serving of lamb shanks with lentils? Please round the selling price up to the nearest $0.99.
$17.99
A baker's cost for making 1 dozen Japanese-style cream puffs is $4.38. The baker wants to price the cream puffs to achieve a 22.5% food cost. The baker always rounds her price for 1 dozen baked items up to the nearest $0.05. For example, an item calculated to sell for $10.82 would be sold for $10.85. The baker uses the food cost percentage (markup) method for pricing her items. At what price should the baker sell 1 dozen cream puffs? Please round your answer up to the nearest five cents.
$19.50
A chef's cost for making an achiote-basted rack of venison recipe is $26.45. The recipe yields 4 servings. The chef uses the food cost percentage (markup) method for pricing menu items and wants to price menu items to achieve a 34.5% food cost. The chef always rounds the price of menu items up to the nearest $0.99. At what price should the chef sell 1 serving of achiote-basted rack of venison? Please round the selling price up to the nearest $0.99.
$19.99
A chef's lasagna recipe produces 4 pans of lasagna and costs $133.78 to make. The chef portions each pan of lasagna by making 4 horizontal and 4 vertical (4×4) cuts in the pan. What is the chef's portion cost for lasagna? Please round your answer to the nearest cent.
$2.09
A chef has a recipe for old-fashioned buttermilk pancakes that calls for 750 milliliters of buttermilk. The chef buys buttermilk in quarts that cost $2.88 each. This chef wants to calculate the cost of buttermilk used in this recipe using the industry shorthand for conversion that "1 fluid ounce = 30 milliliters." Assuming that conversion ratio, what is the chef's cost of the buttermilk used in this recipe? Please round your answer to the nearest cent.
$2.25
A chef's recipe for carpaccio costs $18.55 to produce. The recipe produces 8 servings. What is the chef's cost per portion when she makes the carpaccio recipe? Please round your answer to the nearest cent.
$2.32
A chef buys cauliflower for $1.48 per pound. The yield percentage on cauliflower is 60%. What is the cauliflower's edible portion cost (EPC) per pound? Please round your answer to the nearest tenth of a cent.
$2.467
A chef serves pork chop suey over white rice. The chef's chop suey recipe yields 50 servings of 1.25 cups each. The chef wants to change the portion size of the chop suey to 1.5 cups each. The cost to make the chop suey recipe is $98.63. The cost of the white rice used to accompany the chop suey is $0.035 per serving. What is the cost per portion of a 1.5 cup serving of pork chop suey over white rice? Please express your answer to the nearest tenth of a cent.
$2.717
A baker buys heavy cream in 1 gallon cartons. Each carton costs $14.85. The baker has a recipe for ganache that calls for 1.5 pints of heavy cream. What is the cost of the heavy cream used in the baker's recipe? Please round your answer to the nearest cent.
$2.78
A chef makes a cheese-stuffed chicken breast and pays $3.99 per pound for ready-to-serve boneless chicken breasts. The chef's serving size for the breasts is 8 ounces. The cheese stuffing used in the dish costs $0.89 per serving. What is the chef's cost per portion for cheese-stuffed chicken breast? Please express your answer to the nearest tenth of a cent.
$2.882
A chef wants to sell a top sirloin steak with a baked potato as a single menu item. The chef's cost per steak is $5.84 and the cost of the baked potato is $0.81 per serving. The chef uses the factor method of pricing menu items. For this menu item, the pricing factor the chef wants to apply is 3.25. The chef always rounds selling prices up to the nearest $0.99. At what price should the chef sell the top sirloin steak with baked potato? Please round your answer up to the nearest $0.99.
$21.99
In the last accounting period, a restaurant's operation served 57,455 guests and achieved $1,385,575 in gross food sales. The manager's cost of food sold in the period was 35.2%. The manager wants to offer a new menu item that costs $8.53 per serving to produce and he always rounds the selling price for menu items up to the nearest $0.99.The manager uses the contribution margin method for pricing menu items. At what price should the manager sell the new menu item? Please round the selling price up to the nearest $0.99.
$24.99
To make shrimp scampi, a chef buys green headless shrimp. The shrimp costs $16.85 per kilogram. The yield on the shrimp is 67%. What is the shrimp's edible portion cost (EPC) per kilogram? Please round your answer to the nearest tenth of a cent.
$25.149
A restaurant manager is pricing a complete dinner that includes appetizer, entrée and dessert. The manager wants to price the complete dinner to achieve a 30.5% food cost. The manager's costs are $1.38 for the appetizer, $5.11 for the entrée and $1.29 for the dessert. The manager uses the food cost percentage (markup) method for pricing her items and always rounds selling prices for complete meals up to the nearest $0.05. For example, an item calculated to sell for $10.82 would be sold for $10.85. At what price should the manager sell this complete dinner? Please round your answer up to the nearest five cents.
$25.55
A chef buys red wine vinegar in 1 liter bottles. The cost of each bottle is $12.00. The chef has a recipe for blueberry salsa salad that calls for 250 milliliters of red wine vinegar. What is the chef's cost of the red wine vinegar required to make this salad? Please round your answer to the nearest cent.
$3
A baker buys unsalted butter in 24-pound cases. The baker pays $77.28 for each case. What is the price the baker pays for 1 pound of unsalted butter? Please express your answer to the nearest cent.
$3.22
A chef's recipe for Thai peanut sauce calls for 28 ounces of peanut butter. The chef buys peanut butter in 3 pound containers, and pays $5.89 per container. What is the chef's cost of the peanut butter used in this recipe? Please round your answer to the nearest cent.
$3.44
A chef buys brown ale for use in making cheddar cheese soup. The beer is purchased for $33.90 per case. There are 24 bottles in each case, and each bottle contains 12 fluid ounces. What is the chef's cost per quart for the brown ale? Please round your answer to the nearest cent.
$3.77
A baker's recipe for almond bear claws produces 4 dozen pastries and costs $41.08 to make. The baker wants to offer a combination of 1 bear claw and 1 cup of coffee as a carry-out item. The baker's cost of coffee is $0.22 per cup. The baker uses the factor method of pricing and the factor the baker wants to apply to this combo is 4.25. The baker always rounds selling prices up to the nearest $0.05. For example, an item calculated to sell for $10.82 would be sold for $10.85. At what price should the baker sell the Almond Bear Claw and coffee combination? Please round your answer up to the nearest five cents.
$4.60
A chef serves rib-eye steak with rosemary reduction sauce. The chef pays $3.95 per steak for pre-cut 8 ounce rib eye steaks. Each steak is served with 2 fluid ounces of rosemary reduction sauce. The chef's cost of making rosemary reduction sauce is $7.66 per pint. What is the chef's cost per portion for rib-eye steak with rosemary reduction sauce? Please express your answer to the nearest tenth of a cent.
$4.908
A chef has a spring roll appetizer recipe that costs $65.38 to produce and it yields 48 spring rolls. The chef would like to offer the spring rolls as an entrée. The spring roll entrée will include 3 spring rolls as a well as 3 ounces of kimchi salad. The chef buys kimchi salad in 3-pound ready-to-serve cartons and pays $13.85 per carton. What is the chef's portion cost for spring rolls and kimchi salad when served as an entrée? Please round your answer to the nearest tenth of a cent.
$4.953
A chef's recipe for gazpacho makes 3 liters of soup and costs $21.88 to make. The chef serves 5 fluid ounce soup portions and uses the food cost percentage (markup) method for pricing menu items. For pricing purposes, the chef is using the industry shorthand for conversion that states "1 fluid ounce = 30 milliliters." Assuming that conversion ratio, and that the chef always rounds prices up to the nearest $0.99, what should be the chef's selling price for 1 serving of gazpacho if she seeks to achieve a 20% food cost on soups? Please round the selling price up to the nearest $0.99.
$5.99
A restaurateur incurred a labor cost of $38,855 and served 37,485 menu items in an accounting period. The restaurateur's target food cost is 29% and her target labor cost is 21.5%. She now wants to offer a burger, fries and drink combo. The burger will cost $1.58 to produce. The fries are purchased in 3 pound bags that cost $3.65 per bag and the fries' serving size is 4 ounces. The drinks will cost $0.14 each. The restaurateur uses the prime cost method of pricing menu items and wants to round the selling price of the combo up to the nearest $0.05. For example, an item calculated to sell for $10.82 would be sold for $10.85. At what price should she sell the combo meal? Please round your answer up to the nearest five cents.
$6.10
A baker buys hazelnuts in 2 kilogram boxes. The baker pays $32.00 for each box. The baker has a recipe for streusel coffee cake that calls for 400 grams of hazelnuts. What is the baker's cost of the hazelnuts used in this recipe? Please round your answer to the nearest cent.
$6.40
What is the selling price of a bowl of beef pho with a 35% food cost and a $2.37 plate cost? A. $6.77 B. $8.29 C. $7.95 D. $6.50 E. $9.50
$6.77
A chef is calculating the selling price for today's hearty chicken soup and garden salad lunch special. The chef's soup recipe produces 2.5 gallons of soup. The recipe costs $51.22 to make and the chef wants to serve portions of 250 milliliters each. To calculate the portion cost of the soup the chef uses the industry shorthand for conversion that "1 fluid ounce = 30 milliliters." The chef's cost per garden salad is $0.83. The chef uses the food cost percentage (markup) method for pricing menu items and wants to price all menu items to achieve a 31.5% food cost. The chef always rounds the price of menu items up to the nearest $0.99. What should be the selling price of the hearty chicken soup and garden salad combo? Please round your answer up to the nearest $0.99.
$6.99
A chef buys ground beef by the case. Each case contains 4 packages weighing 3 pounds each. The chef pays $47.50 for each case of ground beef. The chef wants to know the cost per kilogram of the ground beef. The chef is using the industry shorthand for conversion that states "1 pound = 450 grams." Utilizing that conversion ratio, what is the chef's cost per kilogram for ground beef? Please round your answer to the nearest cent.
$8.80
To make a single portion of chicken piccata from a recipe that originally yielded 5, what would the conversion factor be? A. 0.15 C.F. B. 0.5 C.F. C. 0.3 C.F. D. 0 .4 C.F. E. 0.2 C.F.
0.2 C.F.
Chef Claude needs to make 9 gallons of clam chowder, but the recipe yields 15 gallons. What is the conversion factor? A. 0 .75 C.F. B. 0.6 C.F. C. 0 .7 C.F. D. 0 .825 C.F. E. 0 .95 C.F.
0.6 C.F.
A baker's recipe makes 100 cloverleaf dinner rolls. The baker wants to make 75 cloverleaf dinner rolls. What is the recipe conversion factor (RCF) the baker must use to adjust this recipe's yield to produce 75 dinner rolls? Please express your answer to the nearest hundredth.
0.75
A chef's recipe for cocktail sauce produces 1 liter. The chef wants to make 750 milliliters of cocktail sauce. What is the recipe conversion factor (RCF) the chef must use to make the needed adjustment to this recipe's yield? Please express your answer to the nearest hundredth.
0.75
A chicken tikka recipe yields 60 portions. However, you're only expecting a party of 45. What is the conversion factor? A. 1.25 C.F. B. 0.75 C.F. C. 1.5 C.F. D. 1.45 C.F. E. 1.2 C.F.
0.75 C.F.
What is the percentage of heritage or heirloom pigs sold to restaurants? A. 12% B. 1% C. 4% D. 8% E. 3%
1%
A baker's recipe makes 8 cakes that yield 10 slices per cake. The cake recipe requires 6 ounces of butter. How many pounds of butter are required to produce 260 slices of cake? Please round to the nearest hundredth.
1.22lbs
A baker's cranberry muffin recipe yields 72 muffins weighing 5 ounces each. What is the recipe conversion factor (RCF) the baker must use to produce 10 dozen muffins weighing 4 ounces each? Please round to the nearest hundredth.
1.33
A baker's sweet dough formula calls for 4 cups of bread flour. Each cup of bread flour weighs 135 grams. The formula also calls for 8 grams of instant osmotolerant yeast. What is the baker's percentage for yeast in this sweet dough formula? Please express your answer to the nearest tenth.
1.5%
A chef's recipe for red lentil soup yields 12 liters and calls for 250 grams of diced celery. A chef wants to serve the soup to 500 banquet guests. Each serving of soup will be 150 milliliters. How many kilograms of diced celery are needed to make 500 servings? Please round to the nearest hundredth.
1.56kg
A large grade AA egg without the shell weighs in at _______________. A. 1.6 oz. (50 g) B. 3 oz. (85 g) C. 2.5 oz. (71 g) D. 2.25 oz. (64 g) E. 1.85 oz. (52 g)
1.6 oz. (50 g)
A baker's oatmeal cookie dough formula calls for 28 ounces of butter. How many pounds of butter are called for in the baker's formula? Please express your answer to the nearest hundredth.
1.75lbs
A baker's recipe for peanut butter icing calls for 28 ounces of peanut butter. How many pounds of peanut butter are needed in this recipe? Please express your answer to the nearest hundredth.
1.75lbs
A recipe for baked chicken that yields 18 portions must be increased to yield enough for 35 guests. What is the conversion factor? A. 2.46 C.F. B. 1.94 C.F. C. 1.27 C.F. D. 2.67 C.F. E. 2.51 C.F.
1.94 C.F.
What are the dimensions of a fine julienne? A. 1/16-in.× 1/16-in.× 2-in. stick B. 2-in. length with flat ends C. 3/4-in. cube D. 1/16-in. cube E. 1/2-in.× 1/2-in.× 1/8-in. square
1/16-in.× 1/16-in.× 2-in. stick
Two fluid ounces of syrup equals how much of a cup or how many teaspoons? A. 1 c. or 16 tsp. of syrup B. 1/2 c. or 32 tsp. of syrup C. 1/4 c. or 12 tsp. of syrup D. 1/2 c. or 12 tsp. of syrup E. 1/4 c. or 16 tsp. of syrup
1/4 c. or 12 tsp. of syrup
When butterflying a tenderloin, cut through the middle of the steak through, leaving _______________ uncut. A. 1/4 of an inch B. 1 inch C. 1/2 of an inch D. 3/4 of an inch E. 1/8 of an inch
1/4 of an inch
What are the dimensions of a bâtonnet? A. 1/16-in. cube B. 1/8-in.×1/8-in.× 2-in. stick C. 1/-in. cube D. 1/8-in. cube E. 1/4-in.×1/4-in.× 2-in. stick
1/4-in.×1/4-in.× 2-in. stick
What are the dimensions of a brunoise? A. 2 in.×2 in.×2 in. (5 cm×5 cm×5 cm) B. 1/4 in.×1/4 in.×1/4 in. (6 mm×6 mm×6 mm) C. 1 in.×1 in.×1 in. (2.5 cm×2.5 cm×2.5 cm) D. 1/8 in.× 1/8 in.× 1/8 in. (3 mm×3 mm×3 mm) E. 1/2 in. × 1/2 in. × 1/2 in. (1.2 cm × 1.2 cm × 1.2 cm)
1/8 in.× 1/8 in.× 1/8 in. (3 mm×3 mm×3 mm)
A chef's Irish lamb stew recipe produces 2 kilograms of ready-to-serve stew. Each serving of lamb stewweighs7 ounces. How many servings of lamb stew are produced using this recipe? Please include only whole servings in your answer.
10
As a part of your mise en place for Sunday brunch you're required to make 5 gallons of pancake batter, but the original recipe yields only 2 quarts. What is the conversion factor? A. 0.01 C.F. B. 0.1 C.F. C. 10 C.F. D. 100 C.F. E. 1 C.F.
10 C.F.
Beef cuts are designated in the IMPS/NAMP by the _____ series. A. 500 B. 100 C. 200 D. 300 E. 400
100
What is the fat content of half and half? A. 10 % to 18% B. 20% to 22% C. At least 30% D. 23% to 25% E. 22% to 23%
10 % to 18%
A baker buys fresh peaches for making peach pies. The peaches are purchased in cartons weighing 20 pounds each. Each carton costs the baker $30.85. The baker's yield percentage on peaches is 76%. Each peach pie the baker makes requires 1.25 pounds of pie-ready peaches. The total cost of all other ingredients needed for making 1 peach pie is $1.14. The baker cuts each pie into 8 slices and sells the pie for $3.95 per slice. What is the baker's food cost percentage for 1 slice of peach pie? Please express your answer to the nearest tenth.
11.6%
A chef buys fresh asparagus for $1.99 per pound. The chef sells asparagus as a side dish for $6.95. The chef's yield on fresh asparagus is 60% and the portion size is 4 ounces. What is the chef's food cost percentage on asparagus when it is served as a side dish? Please round your answer to the nearest tenth.
11.9%
All counties and municipalities require that food service operations use only NSF-certified equipment. T or F
False
A chef's recipe for beef stroganoff makes 40 servings of 4 ounces each. The chef wants to serve portions of 5 ounces each. How many 5ounce servings can the chef produce if he expands the recipe using a recipe conversion factor (RCF) of 3.5 when making the recipe?
112
A baker's recipe for raspberry filling yields 175 servings of 10 milliliters each. How many 15 milliliter servings of raspberry filling can be produced by this recipe? Please round to the nearest hundredth.
116.67
A chef's rolled and tied veal shoulder weighs 10 pounds. The chef wants to roast the meat at a temperature of 300° F (150° C). At that temperature, the chef wants to roast the meat for 36 minutes per pound. To allow the meat enough time to rest before slicing, the chef wants to remove the roast from the oven at 5:00 p.m. At what time should the chef place the meat in the oven?
11:00am
A chef's recipe for béarnaise sauce makes 1 pint. The chef wants to make 1.5 gallons of béarnaise sauce. What is the recipe conversion factor (RCF) the chef must use to make the needed adjustment to this recipe's yield?
12
A chef's recipe for Mulligatawny soup calls for 3 liters of chicken stock and produces 25 servings. The chef wants to make 400 servings. How many gallons of chicken stock must the chef use to produce 400 servings of Mulligatawny soup? Please round to the nearest hundredth.
12.63 gallons
A chef makes tomato basil soup. The chef's recipe makes 2 gallons of soup and it costs $37.87 to produce. The chef's portion size when serving the soup is 6 fluid ounces. The chef's sells the soup for $6.95 per portion. What is the chef's food cost percentage on tomato basil soup? Please express your answer to the nearest tenth.
12.8%
When melting chocolate, its temperature must never exceed _______________. A. 160°F (71°C) B. 210°F (99°C) C. 120°F (60°C) D. 140°F (49°C) E. 180°F (82°C)
120°F (60°C)
What is the usual temperatures for sous vide cooking? A. 125-195°F (52-90°C) B. 105-165°F (42-74°C) C. 115-135°F (46-57°C) D. 135-195°F (57-91°C) E. 100-155°F (38-68°C)
125-195°F (52-90°C)
One gallon of stock equals how many fluid ounces or quarts or cups? A. 126 fl. oz. or 4 qt. or 12 c. of stock B. 124 fl. oz. or 2qt. or 12 c. of stock C. 64 fl. oz. or 2 qt. or 8 c. of stock D. 120 fl. oz. or 4qt. or 8 c. of stock E. 128 fl. oz. or 4 qt. or 16 c. of stock
128 fl. oz. or 4 qt. or 16 c. of stock
A chef's recipe for potato gnocchi makes 8 servings weighing 250 grams each. How many servings does this recipe produce if the chef wants to change the portion size to 150 grams? Please round to the nearest hundredth.
13.33
A chef's leg of lamb roast weighs 6.5 pounds. The chef wants to roast the meat at a temperature of 300° F (150° C). At that temperature, the chef wants to roast the meat for 20 minutes per pound. For how many minutes should the chef roast the meat?
130 minutes
A chef weighs the parsley that is available for her use in making corn chowder. The parsley weighs 4.75 ounces. How many grams does this amount of parsley weigh? Please round to the nearest hundredth.
134.66g
What is the temperature that you need to hold au gratin potatoes for service? A. 160°F (71°C) B. 135°F (57°C) C. 130°F (54°C) D. 115°F (46°C) E. 125°F (52°C)
135°F (57°C)
A chef needs 10 pounds of boneless chicken breast meat to make an old-fashioned chicken with dumplings recipe. The chef buys bone-in chicken breasts and the yield percentage on the bone-in breasts is 68%. How many pounds of bone-in chicken breast must the chef have on hand to make the chicken and dumplings recipe? Please round your answer to the nearest tenth of a pound.
14.7lbs
Commercially available kid weighs between _______________. A. 15 and 75 lb. (6.8 and 34 kg) B. 20 and 80 lb. (9.07 and 36.2 kg) C. 30 and 90 lb. (13.6 and 40.8 kg) D. 35 and 95 lb. (15.8 and 43.09 kg) E. 25 and 85 lb. (11.3 and 38.5 kg)
15 and 75 lb. (6.8 and 34 kg)
A chef's recipe for chicken fried steak makes 8 servings and calls for 2.5 pounds of top sirloin. How many pounds of top sirloin are needed to make 50 servings of chicken fried steak? Please round to the nearest hundredth.
15.63lbs
A chef's mole recipe calls for 1.5 liters of chicken stock. How many milliliters of chicken stock are needed for this recipe?
1500ml
Fresh pork ham must be cooked to an internal temperature of _______________. A. 155°F (68°C) B. 145°F (63°C) C. 165°F (74°C) D. 135°F (57°C) E. 125°F (52°C)
155°F (68°C)
A chef's corn muffin recipe calls for 5.5 ounces of granulated sugar. How many grams of granulated sugar are needed for the recipe? Please round to the nearest hundredth.
156.92g
A chef's recipe for white stock makes 2 gallons. How many pints of white stock does this recipe produce?
16
The primal pork belly accounts for approximately _____ percent of the carcass weight. A. 28 B. 32 C. 16 D. 10 E. 12
16
The veal foreshank and veal breast are considered one primal cut that accounts for _____ percent of the edible carcass. A. 20 B. 14 C. 18 D. 16 E. 12
16
A chef estimates that tonight, 45 of her restaurant guests will order her Seared Venison Loin. Each order of venison weighs 6 ounces. How many pounds of prepared venison must the chef have available to serve the 45 guests? Please round to the nearest hundredth.
16.88lbs
Pasteurization requires holding the milk at a temperature of _______________. A. 280°F to 300°F (138°C to 149°C) for 2 to 6 seconds B. 161°F (72°C) for 15 seconds C. 140°F (60°C) for 15 seconds D. 150°F (66°C) for 15 seconds E. 275°F (135°C) for a very short time
161°F (72°C) for 15 seconds
A chef's chicken and mushroom crepes recipe makes 24 servings and calls for 600 grams of sliced mushrooms. The chef has already sliced 4 ounces of mushrooms. How many additional ounces of mushrooms must the chef slice to produce this recipe? Please round to the nearest hundredth.
17.16oz
A baker's recipe makes 144 cookies weighing 3 ounces each. The baker wants to use the recipe to make cookies weighing 2.5 ounces each. How many cookies weighing 2.5 ounces does this cookie recipe produce? Please include only whole cookies in your answer.
172
Coffee became popular in Europe in the _______________. A. 15th century B. 14th century C. 17th century D. 16th century E. 18th century
17th century
A baker's cost to make 1 chocolate angel food cake is $9.22. Each cake produces 10 slices. The baker sells each slice for $4.99. What is the baker's food cost percentage for chocolate angel food cake? Please express your answer to the nearest tenth.
18.5%
At what temperature should hot cream soups be served? A. 41°F B. 190°F to 200°F C. 160°F to 180°F D. 210°F E. 212°F
190°F to 200°F
What year were USDA quality standards enacted? A. 1967 B. 1965 C. 1971 D. 1905 E. 1927
1927
A chef's recipe for Salisbury steak makes 50 servings. The chef wants to make 100 servings. What is the recipe conversion factor (RCF) the chef must use to increase this recipe's yield?
2
How much gelatin is needed for 1 gallon of water to make a soft gel for edible garnish? A. 12 ounces B. 8 ounces C. 2 ounces D. 4 ounces E. 6 ounces
2 ounces
How many tentacles and arms do squid have? A. 2 tentacles and 8 arms B. 2 tentacles and 6 arms C. 2 tentacles and 10 arms D. 6 tentacles and 2 arms E. 8 tentacles and 2 arms
2 tentacles and 8 arms
When making fresh bread crumbs, how long should you let the bread dry out before turning it into crumbs? A. 1 week B. 1 to 2 days C. 1 day D. 4 to 6 days E. 2 to 4 days
2 to 4 days
A chef's recipe for beef consommé produces 4 liters. The chef wants to produce 9 liters of beef consommé. What is the recipe conversion factor (RCF) the chef must use to make 9 liters of beef consommé? Please express your answer to the nearest hundredth.
2.25
A baker's formula for brioche calls for 5 pounds of bread flour. The formula calls for 2.0 ounces of salt. What is the baker's percentage for salt in this brioche formula? Please express your answer your answer to the nearest tenth.
2.5%
A baker's vanilla icing recipe calls for 3 tablespoons of vanilla extract. The baker wants to make this recipe every day for the next 14 days. How many cups of vanilla extract are required to make the recipe the desired number of times? Please round your answer to the nearest hundredth.
2.63 cups
A baker's dinner roll recipe yields 5 pounds of dough. The baker wants to make 12 dozen rolls weighing 1.5 ounces each. What is the recipe conversion factor (RCF) the baker must use to produce the needed number of dinner rolls? Please round your answer to the nearest tenth.
2.7
A chef buys fresh cilantro for garnishing chick pea soup. The cilantro is sold in bunches, with each bunch weighing 8 ounces. The yield on cilantro prepared for garnishes is 47%. The chef needs 4.5 pounds of garnish-ready cilantro. How many bunches of cilantro must the chef purchase? Please round your answer up to the next whole number of bunches.
20 bunches
How much butter would the cook need melt to have a finished 15-pound batch of clarified butter? A. 17.50 lb. B. 20 lb. C. 15 lb. D. 12.5 lb. E. 10 lb.
20 lb.
Brines generally have what percentage of salinity? A. 30 percent B. 20 percent C. 25 percent D. 15 percent E. 27 percent
20 percent
Using the formula, what would be the amount of potatoes needed to produce 20 pounds of peeled potatoes with an 80% yield? A. 20 pounds divided by 80% equals 25 pounds. B. 22 pounds divided by 80% equals 20 pounds. C. 25 pounds divided by 80% equals 20 pounds. D. 20 pounds divided by 80% equals 22 pounds. E. 20 pounds divided by 80% equals 5 pounds.
20 pounds divided by 80% equals 25 pounds.
A baker's formula for sweet roll dough yields 5.5 pounds of dough. The baker wants to use the formula to make sweet rolls weighing 110 grams each. How many 110-gram sweet rolls can the baker produce using this sweet dough formula? Please include only whole numbers of rolls in your answer.
22
A chef buys crates of fresh green beans that weigh 24 pounds each. The trim loss on the green beans is 10%. The chef wants to serve 3-ounce portions of green beans. How many 3-ounce portions of cleaned green beans will the chef get if 2 crates of fresh green beans are purchased? Please include only the number of whole portions in your answer.
230
Unrefrigerated eggs lose a quality grade per _______________. A. 3 weeks B. 24 hours C. 8 hours D. 2 days E. 1 week
24 hours
A baker's snickerdoodle cookie dough recipe yields 4 pounds of cookie dough. The baker wants to make 100 cookies, each of which requires 2 ounces of dough. What is the recipe conversion factor (RCF) the baker must use to produce the needed number of cookies? Please round your answer to the nearest hundredth.
3.13
A chef buys fresh carrots to make a honey-glazed carrot side dish. The fresh carrots are purchased in 2.5 pound cello bags. After peeling, trimming and slicing the fresh carrots, their yield is 76.5%. The chef wants to make 250 servings of honey-glazed carrots and the chef's desired portion size is 3 ounces. How many bags of carrots must the chef buy to produce 250 honey-glazed carrots servings weighing 3 ounces each? Please round your answer up to the next whole number of bags.
25 bags
A baker's recipe for old-fashioned oatmeal cookies produces 36 dozen cookies and costs $71.50 to make. The baker sells 1 dozen of the cookies for $7.95. What is the baker's food cost percentage for 1 dozen old-fashioned oatmeal cookies? Please express your answer to the nearest tenth.
25.0%
It costs a baker $1.25 per portion to make crème brûlée. The baker sells each serving of crème brûlée for $4.95. What is the baker's food cost percentage for crème brûlée? Please express your answer to the nearest tenth.
25.3%
A baker's light rye bread recipe calls for 240 grams of medium rye flour and 480 grams of unbleached wheat flour. How many total ounces of flour are needed for the light rye bread recipe? Please round to the nearest tenth.
25.4oz
The U.S. Department of Health and Human Services (HHS) identifies more than _____ diseases that can be transmitted through food. A. 300 B. 200 C. 150 D. 100 E. 250
250
A baker's buttercream recipe makes 2.5 kilograms of icing. How many grams of buttercream icing does the recipe produce?
2500
A baker needs 18.5 pounds of peeled and sliced peaches for a peach pie recipe. The baker buys fresh peaches for making the pies and the baker's yield percentage on the fresh peaches is 76.5%. How many pounds of fresh peaches must the baker purchase to make the peach pie recipe? Please round your answer up to the next whole number of pounds.
25lbs
A baker's recipe yields 750 grams of chocolate cream filling. How many ounces of chocolate cream filling does this recipe produce? Please express your answer to the nearest hundredth.
26.25
How many ounces are in a dozen extra large eggs? A. 21 oz. B. 30 oz. C. 27 oz. D. 24 oz. E. 18 oz.
27 oz.
A baker makes cloverleaf dinner rolls. The baker's cost for making 1 dozen rolls is $1.06. The baker sells 1 dozen rolls for $3.85. What is the baker's food cost percentage for 1 dozen cloverleaf dinner rolls? Please express your answer to the nearest tenth.
27.5%
A chef buys 50 pounds of fresh casaba melon for making fruit salad. The trim loss on the melons is 45%. After trimming, how many pounds of fresh casaba melon does the chef have available for making the fruit salad? Please express your answer to the nearest tenth.
27.5lbs
To make sour cherry pies, a baker buys fresh cherries in 25-pound cartons. The yield on the cherries is 78.5%. The baker uses 2 pounds of cleaned cherries to make each cherry pie. How many pies can the baker make if 3 cartons of fresh cherries are purchased? Please include only whole pies in your answer.
29 pies
A chef's cost to make 1 serving of shrimp scampi is $5.84. The chef sells the shrimp scampi for $19.95. What is the chef's food cost percentage for shrimp scampi? Please express your answer to the nearest tenth.
29.3%
A chef is pricing a menu for a wedding banquet. The menu will include an appetizer that costs the chef $1.03 per serving to produce. The entrée will include filet mignon, which the chef prepares from whole beef tenderloins. The tenderloins cost $15.45 per pound and have a yield of 61.5%. The chef's portion size for the beef tenderloin is 5 ounces. Accompaniments to the beef include roasted redskin potatoes with a cost of $0.36 per portion and grilled beets with rosemary vinegar that cost $0.81 per portion. Dessert will be strawberry Romanoff cake. Each cake costs the chef $5.87 to produce and yields 12 slices. The chef's beverage cost for the meal will be $1.25 per person. Since the chef typically uses the food cost percentage (markup) method of pricing, what is the food cost percentage on this meal if the menu price is set at $39.95 per person? Please round your answer to the nearest tenth.
29.5%
A chef's Cajun cream sauce recipe calls for 4 ounces of diced green pepper and yields 15 servings. How many pounds of diced green pepper are required to make 120 servings of the chef's Cajun cream sauce?
2lbs
A baker has a silver cake recipe that calls for 9 cups of all-purpose flour. However, this baker prefers to measure dry recipe ingredients, such as all-purpose flour, by weight rather than volume. The baker knows that 1 cup of all-purpose flour weighs 4.6 ounces. How much flour must the baker use to make the cake recipe? Please express your answer in pounds and ounces, rounded to the nearest tenth of an ounce.
2lbs 9.4oz
How many degrees does the boiling point of water drop for every 1000 feet above sea level it is? A. 2°F (1°C) B. 3°F (1.5°C) C. 1°F (0°C) D. 4°F (2°C) E. 5°F (2.5°C)
2°F (1°C)
What are the dimensions of a château? A. 2 in./5 cm×1 to 1 1/2 in. (2.5 to 3.5 cm) B. 1/2 in.× 1/2 in.× 1/8 in. (1.2 cm×1.2 cm×3 mm) C. 3 in. (7 cm)×1 to 1 1/2 in. (2.5 to 3.5 cm) D. 1 1/2 in./3.5 cm×1 to 1 1/2 in. (2.5 to 3.5 cm) E. 1/8 in.× 1/8 in.×1/8 in. (3 mm×3 mm×3 mm)
2 in./5 cm×1 to 1 1/2 in. (2.5 to 3.5 cm)
A baker's recipe calls for using 18 fluid ounces of whipping cream to produce 100 pastries. How many quarts of whipping cream are needed if the baker wants to make 550 pastries? Please round to the nearest hundredth.
3.09 quarts
Aspic jelly is used as a base for savory mousse and _______________ molds. A. Pea puree B. Fruit C. Meat D. Seafood E. Aspic
Aspic
A chef's bone-in pork loin weighs 13 pounds. The chef wants to roast the meat at a temperature of 300° F (150° C). At that temperature, the chef wants to roast the meat for 15 minutes per pound. For how many hours should the chef roast the meat? Please express your answer to the nearest hundredth of an hour.
3.25 hours
A baker's recipe produces 760 grams of cream cheese filling. The baker wants to make 2.5 kilograms of cream cheese filling. What is the recipe conversion factor (RCF) the baker must use to make the required amount of cream cheese filling? Please round your answer to the nearest hundredth.
3.29
A chef's spicy chicken salad recipe calls for 4 ounces of diced celery and yields 15 servings. How many pounds of diced celery are required to make 200 servings of spicy chicken salad? Please round to the nearest hundredth.
3.33lbs
A chef's green apple chutney recipe yields 16 servings of 150 milliliters each. What is the recipe conversion factor (RCF) the chef must use to produce 150 servings of 1/4 cup each? Please express your answer to the nearest tenth.
3.5
A recipe calls for 100 grams of butter. How many ounces of butter are needed for this recipe? Please round to the nearest hundredth.
3.53oz
How many guests can be served from a 22-pound. bone in ham with 50 percent yield if each serving is 6 ounces? A. 25 servings B. 18 servings C. 20 servings D. 30 servings E. 22 servings
30 servings
A chef buys whole beef tenderloins for making rosemary-fennel rubbed filets. The chef purchases the tenderloins in 15 kilograms cases and she pays $426.36 per case. The yield on the tenderloins is 52%. The chef's portion size for rosemary-fennel rubbed filets is 2 filets weighing 3 ounces each. The chef sells the rosemary-fennel rubbed filets for $29.95. What is the chef's food cost percentage for rosemary-fennel rubbed filets? Please express your answer to the nearest tenth.
31.1%
A recipe calls for 11 ounces of flour. How many grams of flour are needed for this recipe? Please express your answer to the nearest hundredth.
311.85g
What is the best temperature to toast nuts? A. 325-350°F (162-176°C) B. 300-315°F (149-160°C) C. 350-395°F (176-202°C) D. 395-425°F (202-218°C) E. 335-375°F (168-190°C)
325-350°F (162-176°C)
A chef's recipe for Thai fried rice makes 25 servings of 2/3 cup each. How many servings of fried rice are produced by the recipe if the chef wants to change the portion size to 1/2 cup? Please express your answer to the nearest hundredth.
33.35
A chef's 7-rib, prime rib beef roast weighs 22 pounds. The chef wants to roast the meat at a temperature of 250° F (120° C). At that temperature, the chef wants to roast the meat for 15 minutes per pound. For how many minutes should the chef roast the meat?
330 minutes
A chef's recipe for crusted trout calls for 6 ounces of chopped pecans and produces 5 servings. The chef wants to make 10 servings of crusted trout. How many grams of chopped pecans does the chef need to make 10 servings of crusted trout using this recipe? Please express your answer to the nearest tenth.
340.2g
Using the recipe for Sautéed Veal Scallops with White Wine Lemon Sauce on page 311 of the text, you are serving 57 guests the pre fixe menu. How many ounces of veal would you have to prep if you served three 2 ounce-portions per guest? A. 342 B. 228 C. 513 D. 456 E. 492
342
What is the correct temperature to cook pancakes on a hot griddle? A. 425°F (218°C) B. 315°F (157°C) C. 375°F (190°C) D. 350°F (175°C) E. 295°F (146°C)
350°F (175°C)
A baker's strawberry tart recipe calls for 2 ounces of cleaned strawberries per tart. The yield on strawberries is 88%. How many tarts can be made if a baker purchases 50 pounds of strawberries?
352 tarts
Primal lamb shoulder accounts for _____ percent of the carcass weight. A. 43 B. 48 C. 19 D. 36 E. 42
36
A baker's formula for Kugelhopf cake calls for 8 cups of all-purpose flour. 1 cup of all-purpose flour weighs 4.2 ounces. The formula also calls for 1.5 cups of milk. 1 cup of milk weighs 8.2 ounces. What is the baker's percentage for milk in this formula? Please express your answer to the nearest tenth.
36.6%
Roast a rack of lamb at _______________. A. 375°F (190°C) B. 400°F (204°C) C. 300°F (149°C) D. 425°F (218°C) E. 325°F (163°C)
375°F (190°C)
How many filets can you get from a single whole flounder? A. 4 B. 2 C. 1 D. 6 E. 8
4
An estimated _______________ of Americans have food allergies. A. 3 to 5 percent B. 2 to 4 percent C. 1 to 2 percent D. 5 to 6 percent E. 4 to 6 percent
4 to 6 percent
A baker's sweet dough formula makes 5 dozen sweet rolls and calls for 3.0 pounds of bread flour and 0.5 pounds of cake flour. The butter in the formula is 16%. The baker wants to make 36 dozen sweet rolls. How many pounds of butter must the baker use to make 36 dozen sweet rolls? Please round you answer to the nearest tenth.
4.0lbs
A chef's recipe for fresh fruit salad produces 2 quarts and yields 16 servings of 1/2 cup each. How many quarts of fruit salad must the chef make to produce 100 servings of 1/3 cup each? Please round to the nearest hundredth.
4.16
A chef wants to roast a 25.5-pound turkey for carving. The chef wants to roast the turkey at a temperature of 350° F (175° C). At that temperature, the chef wants to roast the turkey in a convection oven for 10 minutes per pound. For how many hours should the chef roast the turkey? Please express your answer to the nearest hundredth of an hour.
4.25 hours
A baker has 1.5 pounds of dry compressed yeast on hand (available) for use in a dough recipe that calls for 150 grams of dry compressed yeast. How many times can the baker produce this dough recipe from the 1.5 pounds of dry compressed yeast she has on hand? Please round to the nearest tenth.
4.5 times
A baker needs to produce 100 dozen dinner rolls. The baker's oven can bake 8 dozen rolls in 1 batch. It takes the baker 25 minutes to insert into the oven, bake, and remove 1 batch of rolls. How many hours will it take the baker to produce all of the needed dinner rolls? Please round to the nearest hundredth of an hour.
5.42
A baker's basic pie dough formula produces 16 pie crusts weighing 9 ounces each. The baker wants to use this same dough formula to make 500 tarts shells weighing 45 grams each. What is the recipe conversion factor (RCF) the baker must use to produce the 500 tart shells? Please round your answer to the nearest hundredth.
5.51
A baker uses 10 pounds of pastry flour to make an angel food cake formula. The formula calls for 55% sugar. How many pounds of sugar does the baker use to make the angel food cake formula? Please express your answer to the nearest tenth.
5.5lbs
A chef is preparing cream of broccoli soup for a banquet. The chef must prepare 225 servings. The serving size for the soup is 150 milliliters. The chef's cream of broccoli soup recipe makes 6 liters. What is the recipe conversion factor (RCF) the chef must use to produce the needed number of soup servings? Please round your answer to the nearest hundredth.
5.63
Potatoes should be stored between _______________. A. 50°F and 65°F (10°C and 18°C) B. 32°F and 35°F (0°C and 2°C) C. 35°F and 39°F (2°C and 4°C) D. 41°F and 50°F (5°C and 10°C) E. 39°F and 41°F (4°C and 5°C)
50°F and 65°F (10°C and 18°C)
A chef uses the following ground meats when making her meat loaf recipe. Ground Beef: 4 kg Ground Pork: 2.5 kg Ground Turkey: 1 kg The chef wants to use the recipe to make individual servings with loaves weighing 5 ounces each. How many full 5-ounce loaves can the chef make using this recipe? Please include only whole loaves in your answer.
52
A chef buys whole lamb loins for processing into lamb chops. The chef's records indicate that, on average, the fat and bone trim loss for lamb loins of this type is 13.5%. The chef needs 45 pounds of ready-to-serve lamb chops. How many pounds of whole lamb loin must the chef have on hand to obtain 45 pounds of ready-to-serve lamb chops? Please round your answer to the nearest hundredth of a pound.
52.02lbs
The forequarter contains _____ percent of the carcass weight? A. 25 B. 65 C. 45 D. 55 E. 35
55
A baker buys whole fresh carrots for use in making carrot cake muffins. Each muffin will contain 20 grams of grated carrot. The yield on fresh carrots is 74%. How many muffins can the baker make if 15 kilograms of fresh carrot is purchased, cleaned, and grated?
555 muffins
A chef buys 30 kilograms of whole strip loins for cutting into New York strip steaks. The yield on the strip loins is 85% after trimming. After trimming, how many pounds of strip loins does the chef have available for cutting into New York strip steaks? Please express your answer to the nearest tenth.
56.1 lbs
A chef is roasting an 8.5 kilogram boneless venison loin. The chef wants to roast the meat at a temperature of 185° C (250° F) for 30 minutes per kilogram. The chef placed the roast in the oven at 1:00 p.m. At what time should the chef remove the roast from the oven?
5:15pm
A baker buys fresh golden delicious apples for use in making apple pies. Each 20 pound carton of fresh apples the baker buys yields 14.5 pounds of pie-ready apples. The baker needs 84 pounds of pie-ready apples. How many 20 pound cartons of apples must the baker buy? Please round your answer up to the next whole number of cartons.
6 cartons
Beef and veal stocks should be cooked for _______________ hours. A. 6 to 8 hours B. 4 to 5 hours C. 2 to 4 hours D. 3 to 4 hours E. 5 to 6 hours
6 to 8 hours
A hotel chef is serving a cream soup to guests attending a banquet. The portion size for the soup is to be 6 fluid ounces. How many gallons of soup must the chef produce if 130 banquet guests are to be served? Please round your answer to the nearest tenth.
6.1 gallons
An icing recipe calls for 175 grams of confectioners' sugar. How many ounces of confectioners' sugar are needed for this recipe? Please round to the nearest hundredth.
6.17oz
A sous chef has expanded a cioppino fish stew recipe that originally called for 3 cups of shellfish stock. The expanded recipe now calls for 27 cups of shellfish stock. How many quarts of shellfish stock are called for in the expanded recipe? Please round your answer to the nearest hundredth.
6.75 quarts
A chef is converting a ham tetrazzini recipe from U.S. measure to metric measure. The chef's original recipe calls for 15 pounds of diced ham. How many kilograms of diced ham are needed to make this recipe? Please round your answer to the nearest hundredth.
6.82kg
Based on a 2000-calorie-a-day standard diet, how much fat should be eaten daily according to the RDI? A. 30-50 grams B. 100-120 grams C. 80-100 grams D. 60-80 grams E. 70-90 grams
60-80 grams
A recipe for corn chowder makes 1.5 gallons and calls for 40 ounces of fresh sweet corn. A chef wants to make 50 servings of this corn chowder with each serving containing 6-fluid ounces. How many ounces of fresh sweet corn does the chef need? Please round to the nearest tenth.
62.4oz
A baker makes an almond filling recipe. The amount of almond paste used in the recipe is 250 grams and is set at the baker's percentage of 100%. The recipe calls for 25% cake flour. How many grams of cake flour does the baker use to make the almond filling? Please express your answer to the nearest tenth.
62.5g
A chef buys boneless sirloin butts for cutting into steaks. The chef's records indicate the trim loss on sirloin butts is 18.5%. The chef needs to serve sirloin steaks to 125 banquet guests. Each steak is to weigh 8 ounces. The chef already has 15 pounds of sirloin butt available in inventory. How many additional pounds of boneless sirloin butt must the chef order?
62lbs
Where should underripe melons be stored? A. At room temperature B. On ice C. In a walk-in cooler D. In a refrigerator E. In the warmest part of the kitchen
At room temperature
A chef has produced a fruit sauce topping for serving with Russian Cream. Each Russian Cream dessert the chef serves is topped with 2 tablespoons of this sauce. How many servings of Russian Cream can be topped if the chef has 2 liters of the sauce? Please include only whole number of servings in your answer.
66
A chef's recipe for horseradish sauce produces 50 servings of 30 milliliters each. How many servings of 1.5 tablespoons each does this recipe produce? Please round to the nearest hundredth.
66.67
A baker must bake three different items. Item A will bake for 0.5 hours. Item B will bake for 0.25 hours and Item C will bake for 0.4 hours. What is the total number of minutes these three items will be baked?
69 minutes
A baker's formula for plain muffins calls for 1.5 pounds of sugar. The sugar in the formula is 60%. The formula yields 60 muffins of 2 ounces each. The baker wants to make 7 dozen muffins of 4 ounces each. How many pounds of flour must the baker use to make 7 dozen muffins weighing 4 ounces each?
7
When making mayonnaises, how much oil is used per egg yolk? A. 7 fl. oz. B. 10 fl. oz. C. 5 fl. oz. D. 11 fl. oz. E. 4 fl. oz.
7 fl. oz.
A baker buys 10 kilograms of fresh peaches for making peach pies. The pie-ready yield on peaches is 75%. What is the yield weight of the pie-ready peaches the baker will get from the 10 kilograms purchased? Please express your answer to the nearest tenth.
7.5kg
A chef uses romaine lettuce to make Caesar salads. Each salad contains 4 ounces of romaine lettuce. The yield on romaine lettuce is 76.5%. How many Caesar salads can be made if the chef purchased 24 pounds of romaine lettuce? Please include only the number of whole salads in your answer.
73 salads
A baker's recipe calls for 250 grams of chocolate to make 100 glazed chocolate tarts. How many grams of chocolate are required to make 300 tarts?
750g
A chef's recipe for tomato salsa produces 1 quart of salsa. The chef wants to make 2 gallons of salsa. What is the recipe conversion factor (RCF) the chef must use to produce the desired amount of salsa?
8
To save money, when marinating, figure on using approximately _______________ of marinade for each double breast of chicken. A. 48 fl. oz. (1420 ml) B. 36 fl. oz. (1065 ml) C. 8 fl. oz. (240 ml) D. 12 fl. oz. (355 ml) E. 18 fl. oz. (532 ml)
8 fl. oz. (240 ml)
How much gelatin should you use to make aspic jelly for a display piece? A. 8 oz. (240 g) B. 1 oz. (30 g) C. 6 oz. (180 g) D. 2 oz. (60 g) E. 4 oz. (120 g)
8 oz. (240 g)
A chef wants to roast a 20-kilogram steamship round for carving on a buffet line. The chef wants to roast the meat at a temperature of 250° F (120° C). At that temperature, the chef wants to roast the meat for 12 minutes per pound. For how many hours should the chef roast the meat? Please express your answer to the nearest tenth of an hour.
8.8 hours
Five cups of stock equals how many tablespoons or how many teaspoons? A. 80 Tbsp. or 120 tsp. of stock B. 50 Tbsp. or 120 tsp. of stock C. 80 Tbsp. or 240 tsp. of stock D. 20 Tbsp. or 200 tsp. of stock E. 40 Tbsp. or 120 tsp. of stock
80 Tbsp. or 240 tsp. of stock
A potato salad recipe produces 3-ounce portions. How many grams will one portion of potato salad weigh? Please express your answer to the nearest hundredth.
85.05g
A baker needs to bake 12 peach crumb pies. The baker's oven can bake 4 pies at a time. It takes the baker 45 minutes to insert in the oven, bake, and remove one batch of pies. The baker places the first batch of pies in her oven at 6:00 a.m. At what time will the baker remove the last batch of pies from the oven?
8:15am
A chef buys fresh spinach in 2 pound plastic bags. The yield on fresh spinach after cleaning is 78%. How many 2 pound bags of spinach must the chef purchase if she needs 14 pounds of cleaned spinach? Please round your answer up to the next whole number of 2-pound plastic bags.
9 bags
Six tablespoons of vanilla extract equals how many milliliters or teaspoons? A. 60 ml or 10 tsp. of vanilla extract B. 90 ml or 18 tsp. of vanilla extract C. 60 ml or 12 tsp. of vanilla extract D. 90 ml or 12 tsp. of vanilla extract E. 90 ml or 36 tsp. of vanilla extract
90 ml or 18 tsp. of vanilla extract
A chef's recipe calls for 750 of milliliters of olive oil to make 125 servings of balsamic vinaigrette. How many milliliters of olive oil are needed to make 160 servings of balsamic vinaigrette?
960ml
Which of the following USDA grades for poultry describes a bird that is free of deformities and has relatively thick flesh with a well-developed fat layer? A. C B. D C. AA D. B E. A
A
Which of the following USDA grades for poultry is used most frequently in wholesale and retail markets? A. C B. D C. A D. AA E. B
A
Which of the following best describes the term "sachet"? A. A bundle of herbs ties with strings B. Herbs in a metal ball for seasoning C. Bouquet of flowers D. A bundle of herbs and peppercorn tied in cheesecloth with string E. A mixture of assorted peppers
A bundle of herbs and peppercorn tied in cheesecloth with string
______________ is NOT a nut. A. A pine nut B. A Brazil nut C. A hazelnut D. An almond E. A peanut
A peanut
Which of the following would NOT be a primary part of a recipe written for publication? A. Number of servings B. A list of ingredients C. Name D. A headnote E. A picture of the food
A picture of the food
A properly emulsified forcemeat provides _______________ and a comforting texture on the palate. A. Moistness B. A bright color C. A smooth feel D. A rich flavor E. A rich aroma
A rich flavor
_____________ is a univalve. A. Squid B. Octopus C. Abalone D. Geoduck E. Oyster
Abalone
What temperature should you hold an emulsified sauce or a liaison? A. Above 140°F (60°C) B. Above 115°F (46°C) C. Above 135°F (57°C) D. Above 110°F (43°C) E. Above 165°F (74°C)
Above 135°F (57°C)
What is the temperature at which sugar caramelizes? A. 315F (157°C) B. 320°F (160°C) C. Above 320°F (above 160°C) D. 300°F (149°C) E. 335°F (168°C)
Above 320°F (above 160°C)
Which of the following is NOT a station chef or "chefs de partie"? A. Poissonier B. Garde-manger C. Aboyeur D. Friturie E. Rôtisseur
Aboyeur
Standardized recipes are essential for which of the following? A. Alerting the cooks to TCS foods and how to work with them B. Preventing the cook's variances from impacting the bottom line C. Accurate recipe costing and menu pricing D. Encouraging creative cooking from the lead line cook E. Market driven items
Accurate recipe costing and menu pricing
When cooking lamb, many world cuisines incorporate some _______________ in their lamb preparations to balance fattiness. A. Acids B. Parsley C. Sugar D. Fat E. Milk
Acids
What should NOT be done when cooking fruits to prevent them from becoming overcooked and mushy? A. Time cooking carefully B. Add sugar C. Add baking soda D. Test them frequently E. Salt the fruit then rinse
Add baking soda
When cooking in a hot sticky kitchen environment, what do some chefs unintentionally do? A. Adds hot spices such as chiles B. Add extra fat to the food C. Add more herbs to the food D. Drink sodas to compensate for fluid loss E. Add more salt to the food
Add more salt to the food
When do you add mirepoix to white stock? A. Add the mirepoix an hour after the pot is boiling. B. Add the mirepoix a half hour before you drain the stock. C. Add the mirepoix after the stock comes to a boil. D. Add the mirepoix after you add the bones to the pot. E. Add the mirepoix to the pot first.
Add the mirepoix after the stock comes to a boil.
_______________ would NOT be a healthful way of cooking meals for guests. A. Using cooking techniques appropriate to the season B. Selecting foods that are available fresh from local producers C. Incorporating foods that are in season D. Using only whole, minimally processed foods E. Adding in food coloring to brighten the food to a more natural look
Adding in food coloring to brighten the food to a more natural look
Which of the following groups is NOT as susceptible to illness by toxin-mediated infection? A. Pregnant women B. Infants C. The elderly D. Someone that has a recently fractured leg E. Adults aged 25 to 45
Adults aged 25 to 45
Which of the following is the French term for a cured or properly ripened cheese? A. Rapé B. Vaccino C. Affiné D. Fermier E. Carr
Affiné
What is the final flavor that remains in the mouth after swallowing? A. Base notes B. Low notes C. Aftertaste or finish D. Top or high notes E. Middle notes
Aftertaste or finish
Brown gills are a sign of _______________. A. Age B. Tuna C. Freshness D. Juvenile E. Salmon
Age
What is the cooking medium for smoked foods? A. Steam B. Oil C. Fat D. Water E. Air
Air
The shape, texture and crumb of a baked product is partly the result of ______________. A. The type of flour B. The temperature of the water in the dough C. Air and gas trapped in the dough or batter D. The amount of sugar used E. The type of fat used
Air and gas trapped in the dough or batter
The _______________ is NOT a part of the loin primal cut. A. Tenderloin B. Aitch bone C. Loin rib bones D. Boneless loin E. Cartilage
Aitch bone
Who was one of the first chefs to embrace the style known as New American cuisine? A. James Beard B. Ferran Adrià C. César Ritz D. Paul Bocuse E. Alice Waters
Alice Waters
When are grapes available in American markets? A. All year B. Fall only C. Summer and fall D. Spring only E. Spring and summer
All year
Which of the following sauces cannot be made from demi-glace? A. Allemande B. Périgourdin C. Bordelaise D. Poivrade E. Chasseur
Allemande
What is the name of an immune system response to a substance in food? A. Additive B. Allergy C. Intolerance D. Allergan E. Irritant
Allergy
What exotic reptile is now also being raised on farms to meet increased food service demand? A. Turtle B. Iguana C. Lizard D. Terrapin E. Alligator
Alligator
Chef Leah is making steak with shoestring fries made with fine julienne of deep-fried potatoes. What are these potatoes called? A. Gaufrette B. Julienne C. Château D. Bâtonnet E. Allumette
Allumette
When making a sugar-free, gluten-free cheesecake, what would you use for crust? A. Almond meal and stevia B. Corn meal and corn syrup C. Rye flour and agave syrup D. Barley flour and maple sugar E. Amaranth flour and honey
Almond meal and stevia
All mollusks have two outer shells. T or F
False
When working with equipment, which of the following would NOT be a safe work standard? A. Always turn the equipment off before disassembling or cleaning the appliance. B. Report any problems or malfunctions immediately. C. Never place your hand into any machinery when the power is on. D. Before using any equipment, review its operating procedures. E. All processing equipment must be cleaned and sanitized after using.
Always turn the equipment off before disassembling or cleaning the appliance.
Which of the following is an incorrect statement about the proper method to heat food to safe temperatures? A. Stir frequently. B. Heat small quantities at a time. C. Heat foods as close to service time as possible. D. Always use a steam table for heating or reheating foods. E. Use preheated ingredients whenever possible to prepare hot foods.
Always use a steam table for heating or reheating foods.
Yield grading measures _______________. A. Configuration of meat B. Wholesomeness C. Amount of meat available for consumption D. Quality of the fat and protein E. Age of beef
Amount of meat available for consumption
What is the name of products made from plant materials that are designed to mimic the appearance and texture of animal-based products? A. Tofutti B. Vegan food C. Surimi D. Fake meat E. Analogous food
Analogous food
What is the extreme allergic reaction caused by the consumption or contact with peanuts, shellfish or tree nuts called? A. Anisakiasis B. Antimony C. Anaphylaxis D. Atherosclerosis E. Aneurysm
Anaphylaxis
Which of the following spreads would work well with hard-cooked eggs and capers? A. Mustard butter B. Anchovy butter C. Fromage blanc D. Blue cheese E. Chicken liver spread
Anchovy butter
What is a tranche cut? A. Fletch B. Medallion cut C. Fillet cut D. Angle cut off a fillet E. Steak cut
Angle cut off a fillet
Thin potato slices arranged in circular layers in a round pan, baked until crisp, then cut into wedge are called __________. A. Parisienne B. Château C. Anna D. Rösti E. Boulangère
Anna
Some food have dull or similar colors. When this is the case, try adding _______________. A. Another similar food B. Another colored garnish C. Grill marks D. White food E. Strong aromas
Another colored garnish
Black rice refers to a number of varieties of rice high in the antioxidant _______________. A. Anthocyanin B. Lignin C. Chlorophyll D. Biotin E. Flavonoid
Anthocyanin
What is a flavonoid? A. Protein B. Antioxidant C. Flavor compound in food D. Vitamin E. Mineral
Antioxidant
Grass-fed lamb, like meat from other grass-fed ruminants, is high in _______________. A. Vitamins A and D B. Iron C. Antioxidants D. Minerals E. Oxygen
Antioxidants
Which course consists of olives, salted anchovies, slices of dry-cured sausage and cured meats, cheeses or pickled vegetables? A. Mezze B. Antipasto C. Zakuski D. High tea E. Crudités
Antipasto
Who advanced the development of the modern restaurant by offering his wealthy patrons a menu listing available dishes during fixed hours? A. Antoine Beauvilliers B. François La Varenne C. Charles Ranhofer D. Antonin Carême E. Auguste Escoffier
Antoine Beauvilliers
What should you avoid when selecting a plate? A. Any plates that will cause the food to look overcrowded B. Elegant, large, charger-sized plates for smaller portions C. Unconventional shapes D. Oversized, rimmed soup plates E. Busy designs
Any plates that will cause the food to look overcrowded
A soup's quality is determined by its flavor, _______________ and texture. A. Price B. Raw material C. Thickness D. Appearance E. Seasoning
Appearance
What does any dish called "à la Normande" contain? A. Pomes B. Pears C. Apples D. Quinces E. Cherries
Apples
How can modern chefs foster creativity? A. Read cook books. B. Apply sustainability to the process. C. Eat out as often as possible. D. Watch food channels. E. Copy other chef's ideas.
Apply sustainability to the process.
What fruit can be eaten out of hand, poached, stewed, baked or candied and is valued for its nectar and as a dried fruit? A. Apricots B. Oranges C. Cherries D. Kumquats E. Pineapple
Apricots
_______________would NOT be considered a French type of hors d'oeuvre. A. Brandade de Morue B. Crudité C. Escargot D. Arancini E. Chévre tarts
Arancini
Which of the following fish is anadromous? A. Mackerel B. Halibut C. Arctic char D. Rock cod E. Tuna
Arctic char
Where would you find yerba mate served at breakfast? A. Argentina B. Southern Italy C. Spain D. Greece E. Costa Rica
Argentina
What type of green is known as rocket? A. Endive B. Mâche C. Arugula D. Radicchio E. Dandelion
Arugula
Which is the best way to serve or utilize "savoy" kale? A. Stewed B. Sautéed C. Boiled D. As decoration E. Stuffed
As decoration
Which of the following is the condition or cost of an item as it is received from the supplier? A. Unit purchase B. Yield purchased C. Overhead cost D. As purchased E. Edible portion
As purchased
What is the name of a pale brown resin made from the sap of a giant fennel-like plant native to India and Iran? A. Asafetida B. Tamarind C. Annatto D. Galangal E. Juniper
Asafetida
Where did yams originate? A. Asia B. Africa C. Southern United States D. Mexico E. South America
Asia
What age of boar is considered to be a delicacy? A. Suckling pig (under 3 months old) B. Mature boar (1 to 2 years old) C. Wild boar (over 2 years old) D. Baby boar (under 6 months old) E. Young boar (under 1 year old)
Baby boar (under 6 months old)
Chef Floyd's special for Mother's Day is broiled lamb chops. Which cut of lamb would best suit this special day? A. Breast B. Hindsaddle C. Back D. Leg E. Foresaddle
Back
Venison loin is often barded with _______________ for flavor. A. Butter B. Tallow C. Caul fat D. Lamb fat E. Bacon
Bacon
Which of the following ingredients is used to make a BLT sandwich in addition to lettuce, tomato, and mayonnaise? A. Avocado B. Mustard C. Bacon D. Ham E. Cheese
Bacon
______________ is/are considered an accompaniment to breakfast. A. Waffles B. Oatmeal C. Fried eggs D. French toast E. Bacon
Bacon
What is simple version of a delicatessen classic open-faced sandwich? A. PBJ B. Bagels with lox and cream cheese C. Pastrami sandwich D. Chopped chicken liver sandwich E. Egg salad sandwich
Bagels with lox and cream cheese
Which would NOT be an important element in a bakery formula? A. Components in a formula that need advance preparation B. Special equipment required C. Baker with high skill sets D. Exact ingredients in precise amounts E. Temperature of ingredients
Baker with high skill sets
The prime consideration of dishes offered on a small-plate menu is _______________. A. Balance B. Color C. Flavor D. Composition E. Texture
Balance
Which of the following allows more weight to be measured at one time due to capacity? A. Electronic scales B. Spring scales C. Digital scales D. Balance scales E. Portion scales
Balance scales
What is the term for forcemeat that is stuffed into a skin and baked? A. Galantine B. Quenelles C. Paupiettes D. Ballotine E. Dondine
Ballotine
What type of meal would wild boar ribs be used for? A. Fricassee B. Medallions C. Barbecue D. Sausage E. Stew
Barbecue
What preparatory step is used to improve the moisture and flavor of game birds? A. Larding B. Wet brining C. Air drying D. Barding E. Wet rub
Barding
What would you NOT use to substitute wheat-based flour for a Celiac patient's diet? A. Chickpea flour B. Soy bean flour C. Tapioca flour D. Barley flour E. Amaranth flour
Barley flour
Blue cheese baked in crust, topped with grapes and chopped toasted almonds be considered _______________. A. Brochettes B. A hot canapé C. Barquettes D. A samosa E. Katalfi
Barquettes
What is the term for a boat-shaped pastry shell that is filled and served as a canapé? A. Tartlet B. Rumaki C. Profiterole D. Crouton E. Barquettes
Barquettes
Which herb is used to garnish caprese salad? A. Thyme B. Rosemary C. Chives D. Sage E. Basil
Basil
What is melted fat, pan drippings, a sauce or other liquids to prevent drying and to add flavor called? A. Wet rub B. Dry rub C. Barbecue sauce D. Basting liquid E. Marinade
Basting liquid
When using the risotto method, the stock should _______________. A. Not be added at all. Add cream and wine. B. Be added hot and slowly throughout the cooking process C. Be added cold and slowly throughout the cooking process D. Be added hot and all at once E. Be added cold and at the start of the cooking process
Be added hot and slowly throughout the cooking process
Which of the following knife safety rule is correct? A. Place soiled knives in soapy water. B. You can walk quickly while holding a knife. C. Washing a knife in the dish machine is the best method. D. Dull knives are safer than sharp knives. E. Be mindful of where your knife is and stay aware.
Be mindful of where your knife is and stay aware.
When using the risotto method, the grains should _______________. A. Be stirred halfway through the cooking process B. Be stirred just in the very beginning C. Not be stirred D. Be stirred only after it has been fully cooked E. Be stirred constantly throughout the cooking process
Be stirred constantly throughout the cooking process
_______________ is used as a bound filling in a vegetarian sandwich. A. Mushroom duxelle B. Chopped cheese C. Beans and grains D. Chopped pickles E. Chopped egg
Beans and grains
Which of the following dishes is NOT a sautéed beef dish? A. Pepper steak B. Minute steak dijonaise C. Beef Wellington D. Beef stroganoff E. Entrecôtes bordelaise
Beef Wellington
Yield grades only apply to which of the following meats? A. Pork and beef B. Beef C. Pork D. Beef and lamb E. Beef and Veal
Beef and lamb
Which of the following statements about equipment handling is NOT correct? A. Before using any equipment, study the operator's manual. B. Before using any equipment, have someone experienced instruct you on procedures for its use. C. When cleaning equipment, always put safety first. D. When cleaning equipment, if electric, unplug before you start to clean. E. Before using any equipment, turn it on and off to see how it works.
Before using any equipment, turn it on and off to see how it works.
What breed of pig is allowed to forage on acorns and is used to make Jamón Iberico? A. Duroc B. Tamworth C. Red Wattle D. Bellota E. Hereford
Bellota
Bacon comes from which pork primal cut? A. Shoulder B. Leg C. Boston butt D. Belly E. Loin
Belly
To ensure a good emulsion when making sausage or other types of forcemeats, at what temperature should the ingredients be kept? A. Below 41°F (5°C) B. 55°F (13°C) C. 0°F (-17°C) D. 50°F (10°C) E. Below 32°F (0°C)
Below 41°F (5°C)
Which caviar is considered by some to be the most expensive, with large gray eggs? A. Pressed B. Sevruga C. Salmon D. Osetra E. Beluga
Beluga
At what temperature is hot smoking done? A. Between 170°F and 195°F (77°C and 91°C) B. Between 130°F and 145°F (54°C and 63°C) C. Between 140°F and 165°F (60°C and 74°C) D. Between 150°F and 175°F (66°C and 79°C) E. Between 160°F and 185°F (71°C and 85°C)
Between 160°F and 185°F (71°C and 85°C)
What oven temperature would you use to braise food? A. Between 185°F and 205°F (85°C and 96°C) B. Between 275°F and 325°F (130°C and 168°C) C. Between 250°F and 300°F (121°C and 150°C) D. Between 212°F and 250°F (106°C and 121°C) E. Between 160°F and 180°F (71°C and 82°C)
Between 250°F and 300°F (121°C and 150°C)
Which of the following sauces is NOT considered one of the five mother sauces? A. Hollandaise B. Beurre blanc C. Béchamel D. Velouté E. Espagnole
Beurre blanc
Which of the following sauces is NOT a roux-based sauce? A. Spanish sauce B. Soubise sauce C. Beurre blanc sauce D. Creole sauce E. Hungarian sauce
Beurre blanc sauce
Which of the following game is purchased and prepared in the same manner as lean beef? A. Moose B. Venison C. Rabbit D. Bison E. Antelope
Bison
Which of the following fruits would be the most appropriate for elk marinade? A. Papaya B. Mango C. Banana D. Blackberry E. Coconut
Blackberry
What is the name of the ranch-raised, furred animal that is half the size of a deer with a slightly stronger flavor profile? A. Blackbuck antelope B. Axis deer C. Elk D. Red-tailed deer E. White-tailed deer
Blackbuck antelope
What is an effective way to prep broccoli stems? A. Blanch B. Boil C. Freeze-dry D. Dry E. Deep-fry
Blanch
Before cooking Brussels sprouts, what would be a first preparatory step? A. Grilling B. Blanching C. Marinating D. Peeling E. Boiling
Blanching
In the process of making lamb blanquette, what is an important preliminary step? A. Grilling B. Browning C. Deep-frying D. Blanching E. Searing
Blanching
What are the cooking techniques used for Sweetbreads Grenoble? A. Blanching and baking B. Blanching and sautéing C. Blanching and roasting D. Blanching and grilling E. Blanching and braising
Blanching and sautéing
What is the name of white veal stew served in sauce? A. Veal fricassee B. Veal roast C. Blanquette de veau D. Osso buco E. Veal scaloppini
Blanquette de veau
Sorghum or milo _______________. A. Blends with other grains to make gluten-free flour B. Is used in salad dressings C. Blends with wheat to make gluten free blends D. Is processed into pasta E. Is used as a meat substitute
Blends with other grains to make gluten-free flour
Which of the following bases is used for a Russian hors d'oeuvre topped with beluga caviar? A. Blini B. Canapé C. Bruschetta D. Rumaki E. Nigiri sushi
Blini
Which of the following shellfish is characterized by soft, unsegmented bodies with no internal skeleton? A. Blue crab B. Langoustine C. Blue point oysters D. Spot prawns E. Maine lobster
Blue point oysters
What is the best and most common way to cook pasta? A. Steaming B. Grilling C. Boiling D. Frying E. Baking
Boiling
Which of the following cooking methods would NOT be used for ground lamb? A. Braising B. Broiling C. Sautéing D. Grilling E. Boiling
Boiling
_____________ is NOT a method for cooking rabbit. A. Boiling B. Stewing C. Roasting D. Braising E. Pan-frying
Boiling
Which method would NOT be a good way to cook cauliflower? A. Stir-frying quickly B. Roasting 10 to 15 minutes C. Boiling 40 minutes D. Steaming 4 to 5 minutes E. Blanching 30 seconds
Boiling 40 minutes
What would make the boiling method of cooking less healthy? A. Boiling foods till they are just done B. Skimming the top of boiling stock to remove the scum on the surface C. Using vinegar in the water to keep the eggs from leaking D. Boiling foods for two hours E. Boiling beef with extra suet added for additional flavor
Boiling foods for two hours
______________ is/are NOT a part of a muscle bundle. A. Blood vessels B. Bone C. Individual muscle fibers D. Connective tissue E. Fiber bundles
Bone
In order to understand how to identify and fabricate beef, what must a chef know? A. Type of cattle B. Health of cattle C. Bone structure of cattle D. Age of cattle E. Breed of cattle
Bone structure of cattle
_______________ is NOT a cured meat product. A. Turkey bacon B. Turkey hot dogs C. Turkey baloney D. Ham E. Boneless chicken breast
Boneless chicken breast
Rutabagas are members of which vegetable family? A. Legume B. Lettuce C. Potato D. Beet E. Cabbage
Cabbage
Which of the following is a blue-veined cheese? A. Brie B. Cabrales C. Colby D. Fontina E. Havarti
Cabrales
What is the name of the salad that is made with anchovies, Parmesan cheese, olive oil, garlic, pasteurized eggs and olive oil that is blended and tossed with romaine and croutons? A. Panzanella salad B. Gazpacho salad C. Caesar salad D. Salad Niçoise E. Greek salad
Caesar salad
What is the name of a water-soluble alkaloid found in coffee beans (as well as in tea leaves and cocoa beans)? A. Terpenoids B. Caffeine C. Quinine D. Theobromine E. Carotenoids
Caffeine
Which of the following tools are used to spread icings on cakes? A. Cake comb B. Cake spatulas C. Piping bag D. Piping tip E. Cake turner
Cake spatulas
_______________ is a cephalopod. A. Mussel B. Abalone C. Urchin D. Calamari E. Whelk
Calamari
Where are most of the worlds' table grapes grown? A. Texas B. Michigan C. Florida D. Georgia E. California
California
What should you do if a customer's face and throat starts to swell after eating a meal in your restaurant? A. Perform the Heimlich maneuver. B. Offer to take the product off their bill. C. Call 911 and seek medical help immediately. D. Give them a glass of water. E. Tell them that they are going to be fine.
Call 911 and seek medical help immediately.
What is the name of the unit of energy measured by the amount of heat required to raise 1000 grams of water 1 degree Celsius? A. Calorie B. Watt C. Gram D. Micronutrient E. Amp
Calorie
______________ are used to increase the amount of gelatin in a stock? A. Vegetable skins B. Veal loin C. Chicken wings D. Fruit pits and skins E. Calves feet
Calves feet
Which one of the following is NOT true regarding sweetened condensed milk products? A. They require refrigeration once opened. B. They have a high concentration of sugar. C. Can be substituted for whole milk. D. Have an extended shelf life. E. They are produced by using a vacuum to remove all or part of the water from whole milk.
Can be substituted for whole milk.
Chef Jackie purchased boneless smoked pork loin. What is another name for this product? A. Philadelphia scrapple B. Red rose ham C. Poached port belly D. St. Louis loin E. Canadian bacon
Canadian bacon
______________ is a type of breakfast meat used for Eggs Benedict? A. Canadian bacon B. Smoked fish C. Sirloin steak D. Pork sausage patty E. Scrapple
Canadian bacon
Chef Paul is preparing for an elegant wedding reception with light hors d'oeuvre. Which of the following hors d'oeuvre would be an appropriate choice for this party? A. Skewered chicken saté with peanut sauce B. Canapés with piped on foie gras with a small slice of grape and gold leaf C. Mini pizzas with tomato sauce and melted mozzarella D. Mini tacos E. Nachos with guacamole, bean dip and chile con queso
Canapés with piped on foie gras with a small slice of grape and gold leaf
What is the name of an Italian pasta dish made from squares of pasta rolled around a filling in a tube shape? A. Fusilli B. Manicotti C. Tagliatelle D. Cannelloni E. Lasagna
Cannelloni
What class of chicken is the largest and is perfect for roasting? A. Game hen B. Roaster C. Poussin D. Capon E. Broiler/fryer
Capon
Which of the following Italian cheeses is made from goats' milk? A. Grana padano B. Roquefort C. Jarlsberg D. Capra E. Gruyère
Capra
What is the name of a salad in which tomatoes and mozzarella are arranged overlapping with basil leaves and dressed with olive oil? A. Mimosa salad B. Waldorf salad C. Caprese salad D. Caesar salad E. Cobb salad
Caprese salad
Chef Vern's brown stock was very pale golden. What should he have done to make it dark brown? A. Used food colorant B. Added an acid, such as wine C. Caramelized the bones D. Blanched the bones E. Used more mirepoix
Caramelized the bones
_____________ is/are the LEAST macronutrient found in meat? A. Fat B. Carbohydrate C. Vitamins D. Water E. Protein
Carbohydrate
Which of the following is the bodies main source of energy? A. Water B. Fats C. Vitamins D. Proteins E. Carbohydrates
Carbohydrates
What reflects the chef's attention to detail? A. The menu B. The type of food presented C. The theme of the restaurant D. The time it takes for food to get to the table E. Careful cutting of food
Careful cutting of food
What is the process that continues to cook a roast once it is removed from the oven? A. Carryover cooking B. Residual cooking C. Browning D. Roasting E. Resting cooking
Carryover cooking
What is the preferred cheese to use when making canapé spreads? A. Blue cheese B. Swiss cheese C. Cheddars D. Cream cheese E. Muenster cheese
Cream cheese
Which of the following scenarios would NOT be an example of an ingredient substitution? A. Instead of roux, Chef Ed used potato to thicken the soup. B. Chef Tom used bread crumbs in place of cracker meal in his meatloaf. C. Chef Vince used chopped shallots in place of leeks in his stuffing. D. Chef Dee used puréed rice in place of the roux for her bisque. E. Chef John used a salsa-based dressing instead of a mayonnaise-based dressing.
Chef John used a salsa-based dressing instead of a mayonnaise-based dressing.
All foods are composed of nutrients, the _______________ substances that promote the growth, maintenance and repair of the body. A. Living B. Energy producing C. Mineral D. Chemical E. Biological
Chemical
This herb is also known as sweet cicely and is native to Russia and the Middle East. A. Chervil B. Coriander C. Curry leaves D. Cilantro E. Chive
Chervil
What is the main ingredient in the Middle Eastern mezze known as hummus? A. Chickpeas B. Soybeans C. Poppy seeds D. Sunflower seeds E. Black beans
Chickpeas
Chef Cirivello is garnishing her pesto linguini dish with finely shredded basil. What is the name of this type of cut? A. Parisienne B. Paysanne C. Brunoise D. Lozenge E. Chiffonade
Chiffonade
Which of the following cuts is NOT a thin, boneless cut of meat? A. Émincé B. Scallop C. Noisette D. Chop E. Paillard
Chop
What is the most effective way to prep garlic and parsley for inclusion in sauces? A. Tourner B. Chopped C. Oblique D. Brunoise E. Gaufrette
Chopped
What other types of proteins are often used in clearmeats to clarify consommés besides egg whites? A. Ground vegetables B. Chopped or ground lean meat C. Egg yolks D. Lecithin E. Whole eggs
Chopped or ground lean meat
Which of the following ingredients would be a type of Asian mirepoix? A. Onions, celery, bok choy and ginger B. Celery, onions, garlic and scallions C. Onions, celery, ginger, garlic and peppers D. Diced carrots, green bell peppers and red bell peppers E. Chopped garlic, ginger and scallions
Chopped garlic, ginger and scallions
Béarnaise is a secondary sauce from hollandaise that is flavored with which of the following ingredients? A. Saffron B. Heavy whipping cream C. Blood orange juice and finely grated orange zest D. Chopped shallots, fresh tarragon, fresh chervil and crushed peppercorns with white wine vinegar E. Chopped shallots, fresh tarragon, fresh chervil and crushed peppercorns with white wine vinegar and meat glace
Chopped shallots, fresh tarragon, fresh chervil and crushed peppercorns with white wine vinegar
Chef John is getting his mise en place ready for Sautéed Veal Scallops with White Wine Lemon Sauce, his dinner special featuring veal. What three tasks would he assign to his prep cook? A. Chop shallots, clarify butter, cut lemons into wedges and seed. B. Chop shallots, secure the white wine for the line and juice lemons. C. Wash, rinse and sanitize station for the cooks, secure dishware for the line and gather all pots and pans. D. Sharpen all the knives, fabricate veal scallops from a primal cut and gather herbs and spices. E. Gather all the hand tools, knives and equipment for the station.
Chop shallots, clarify butter, cut lemons into wedges and seed.
Which type of soup comes from the Breton phrase faire chaudière? A. Purée soup B. Consomme paysanne C. Minestrone D. Seafood bisque E. Chowder
Chowder
Cross rib roast, short ribs, stew meat and hamburger come from which of the following primals? A. Brisket B. Chuck C. Round D. Short loin E. Flank
Chuck
Which of the following dressings would be the least appropriate for quinoa salad? A. Lemon basil vinaigrette B. Chunky blue cheese dressing C. Low-fat lemon pepper dressing D. Lime cilantro vinaigrette E. Orange chile vinaigrette
Chunky blue cheese dressing
Which of the following sauces is cooked? A. Relish B. Salsa C. Montpelier butter D. Chutney E. Mayonnaise
Chutney
Which of the following cuts are made by using a paring knife with a carving motion? A. Oblique B. Diagonal C. Château D. Chiffonade E. Rondelles
Château
Chef Tom notices a fire in one of the trash cans where recycled cardboard was stored. Which extinguisher should he use? A. Class C B. Class AB C. Class K D. Class A E. Class B
Class A
Chef Steward walks into the kitchen to the smell of electrical wiring. He notices that the dish machine was smoking. Which extinguisher should he reach for? A. Class C B. Class B C. Class K D. Class AB E. Class A
Class C
What type of fire extinguisher should you use to douse a grease fire? A. Class C B. Class K C. Class AB D. Class B E. Class A
Class K
What should you do with all cleaning chemicals to avoid food service chemical contamination? A. Buy them at a reputable purveyor. B. Keep them on the line to make access easier. C. Store them in reusable containers such as sour cream buckets. D. Store them with the dry food goods. E. Clearly label and store them well away from food preparation and storage areas.
Clearly label and store them well away from food preparation and storage areas.
What tools are used to cut center loin chops? A. Bone saw B. Scimitar C. Cleaver D. Hack saw E. Slicer
Cleaver
How much does an average whole, dressed rabbit weigh? A. Close to 4 lb. B. Close to 3 lb. C. Close to 5 lb. D. Close to 1 lb. E. Close to 2 lb.
Close to 3 lb.
What is the name of a multilayered sandwich made from turkey, bacon, lettuce, tomato and mayonnaise? A. Tea B. BLT C. Club D. Croque Monsieur E. Monte Cristo
Club
What physical change happens when you heat proteins? A. Gelatinization B. Coagulation C. Caramelization D. Melting E. Evaporation
Coagulation
When sharpening knives with a triple-faced whetstone, begin with the _______________ surface and progress to the finest. A. Ceramic smooth B. Fine grit C. Coarsest grit D. Finest grit E. Medium grit
Coarsest grit
Which technique would you use to improve on a chicken-fried chicken dish? A. Coat with nonfat milk, then bread crumbs and oven bake. B. Deep-fry briefly then oven bake to finish. C. Coat with melted butter, roll in crumbs and bake. D. Egg wash and coat with bread crumbs and pan-fry. E. Egg wash and coat with bread crumbs and sauté to brown and oven bake to finish.
Coat with nonfat milk, then bread crumbs and oven bake.
Which of the following is NOT one of the NSF safety standards? A. Coating materials must be glass, plastic, enamel and easily cleaned. B. Equipment must be easily cleaned. C. Waste and waste liquids must be easily removed. D. All food contact surfaces must be smooth (that is, free of pits, cracks, crevices). E. Internal corners and edges must be rounded and smooth.
Coating materials must be glass, plastic, enamel and easily cleaned.
What is the name of a composed salad made with julienned turkey, bacon, Roquefort cheese, avocado, watercress, hard-cooked egg and lettuces. A. Greek salad B. Panzanella salad C. Caesar salad D. Gazpacho salad E. Cobb salad
Cobb salad
What type of fruit-filled dessert is baked and served with a top crust only? A. Puff pastry B. Cobbler C. Strudel D. Danish fruit pastry E. Tarts
Cobbler
What would be a good substitute for cream in a kosher meat-based meal? A. Sour cream B. Coconut cream C. Kefir D. Condensed milk E. Yogurt
Coconut cream
Which of the following lipid or fat is saturated? A. Olive oil B. Corn oil C. Cottonseed oil D. Soy oil E. Coconut oil
Coconut oil
Beurre manie is made with which of the following ingredients? A. Cold butter kneaded with flour B. Melted butter plus flour cooked till thickened and colored C. Butter flavored with herbs, spices and essences D. Melted butter with lemon juice E. Cold butter mixed with shallots, garlic, parsley and white wine
Cold butter kneaded with flour
What is the term for a larger canape? A. Cold open-faced sandwich B. Po' Boy C. Cold closed sandwich D. Finger sandwiches E. Panino
Cold open-faced sandwich
What causes a well-made stock to congeal when chilled? A. Water B. Collagen C. Bones D. Herbs E. Mirepoix
Collagen
What is the term for chaud-froid made with mayonnaise? A. Béchamel gellée B. Coulis C. Consommé gellée D. Aioli E. Collée
Collée
Coffee is NOT judged by _______________. A. Acidity B. Color C. Flavor D. Body E. Aroma
Color
Checking the _______________ would NOT be a way to check for freshness in fish. A. Color of gills B. Texture C. Moistness of the fins and scales D. Overall moistness E. Color of flesh
Color of flesh
To help reduce the risk of cross-contamination, what piece of equipment is now frequently used by professional food service operations? A. Sharp knives B. Hot water rinse tanks C. Time stamps D. Freezer paper E. Color-coded cutting boards
Color-coded cutting boards
Braising a pot roast is a _______________. A. Combination cooking method. B. Poêleing method. C. Moist heat cooking method. D. Sous vide method. E. Dry heat cooking method.
Combination cooking method.
What type of equipment would you use to deep-fry onion rings? A. Commercial fryer, spider and tray with absorbent paper B. Saucepan, spatula and tray with absorbent paper C. Stock pot, basket, spatula and tongs. D. Wok, spider and tray with absorbent paper E. Electric fry pan, spatula and tongs
Commercial fryer, spider and tray with absorbent paper
Which of the following is NOT a source for cost information for the chef? A. Commodity price for pork bellies B. Package information C. Purchase invoices D. Product's label E. Weight of the contents or size of ingredients within a package
Commodity price for pork bellies
The rate at which a substance changes when cooled or heated varies according to its _______________. A. Time being heated B. Amount of fat content C. Mass D. Weight E. Composition
Composition
What is the term for the completed plate's structure? A. Taste B. Composition C. Presentation D. Texture E. Sizzle
Composition
Name the raw milk Gruyère cheese from the Jura Mountains. A. Jarlsberg B. Swiss C. Emmenthaler D. Comté E. Fontin
Comté
What are evaporated milk, sweetened condensed milk, and dry milk powders examples of? A. Concentrated milk products B. Canned milk products C. Cultured dairy products D. Substandard milk products E. Portable and convenient products
Concentrated milk products
What is the name for the technique used to increase smoothness in chocolate? A. Milling B. Conching C. Tempering D. Crushing E. Dutch-processing
Conching
Which of the following is part of the professional codes that good chefs and cooks should follow? A. Ignore conflicts of interest. B. Avoid working with someone that is a little too slow. C. Avoid working with the opposite sex. D. Pad your resume a little bit to get the job. E. Conduct yourself with honesty.
Conduct yourself with honesty.
Heat travels through food by _______________. A. Conduction B. Reduction C. Adduction D. Subduction E. Abduction
Conduction
John is cooking broccoli in a saucepan with boiling water. What is the method of heat transfer? A. Infrared B. Radiation C. Induction D. Conduction E. Convection
Conduction
Which of the following steps is NOT necessary when receiving a fresh fish delivery? A. Confirm that the fish was ordered. B. Confirm that the weight of the fish is accurate. C. Confirm yield by filleting the fish. D. Confirm that the price listed is accurate. E. Check the temperature of the fish.
Confirm yield by filleting the fish.
Grass-fed beef is high in _______________. A. Iron B. Conjugated linoleic acid C. Triglycerides D. Omega-6s E. Yellow fat
Conjugated linoleic acid
An alternative may compromise the dish and change the flavor of the dish. T or F
False
How do storage areas impact the operational costs of a restaurant? A. Should first confirm that the items were ordered. B. Controlling what and when products are taken from storage eliminates waste caused by multiple opened containers. C. Before any items are ordered, purchasing specifications should be established. D. Menu changes, though possibly desirable, must be executed with care. E. Chefs should check plates that have been cleared from the table.
Controlling what and when products are taken from storage eliminates waste caused by multiple opened containers.
Cooking by steaming is done with what type of heat transfer? A. Microwave B. Conduction C. Infrared D. Convection E. Radiation
Convection
Poaching uses what type of heat transfer? A. Infrared B. Microwave C. Convection D. Conduction E. Radiation
Convection
To preserve nutrients, color and texture, what would be the best process to follow when cooking vegetables? A. Cook the vegetables whole, then peel and cut. B. Cook the vegetables as quickly as possible. C. Add acid to the cooking liquid. D. Cut the vegetables into large but uniform shapes before cooking. E. Cook the vegetables a minimum of 15 minutes.
Cook the vegetables as quickly as possible.
What is the recommended cooking temperature for beef, pork, veal or lamb steaks, roasts or chops? A. Cook to 135°F/57°C and hold till service. B. Cook to 155°F/68°C for 15 seconds. C. Cook to 145°F/63°C for 4 minutes. D. Cook to 155°F/68°C for 4 minutes. E. Cook to 165°F/74°C for 15 seconds.
Cook to 145°F/63°C for 4 minutes.
When using meats as an ingredient, care must be taken to make sure they are thoroughly _______________. A. Rinsed B. Chopped small C. Cleaned D. Washed E. Cooked
Cooked
The terms shashlik and kabob refer to _______________. A. Cooking over a rotisserie B. Simmering small cubes of meat in sauce C. Cooking meat on sticks over a grill D. Cooking meat in the oven E. Barbecue
Cooking meat on sticks over a grill
When creating a new menu item that conforms to government health standards, chefs need an understanding of ________. A. Laws that govern the use of additives B. Specific dietary restrictions, such as no fat or no sugar C. Institutional techniques D. Standardized recipes E. Cooking techniques and nutrition
Cooking techniques and nutrition
What is the determining factor for the doneness of most grains? A. Tenderness B. Cooking time C. Whether or not it is al dente D. Puffiness E. Internal temperature
Cooking time
Which metal has the most conductivity? A. Stainless steel B. Iron C. Aluminum D. Cast iron E. Copper
Copper
Which of the following items can be turned into meal and used as a breading ingredient? A. Salt B. Basil C. Corn D. Pepper E. Onion
Corn
What type of thickener has twice the thickening strength as flour part for part? A. Gums B. Corn starch C. Almond flour D. Polenta E. Egg yolks
Corn starch
What is the most common meat used for hash? A. Roast pork B. Baked chicken C. Smoked salmon or cod D. Ground pork E. Corned beef or roast beef
Corned Beef or Roast Beef
What is the body of a Reuben sandwich? A. Pickles B. Mayonnaise C. Thousand Island dressing D. Rye bread E. Corned beef
Corned beef
Bread offers all but which one of the following benefits to a sandwich? A. Nutrition B. Cost effectiveness C. Flavor D. Color E. Texture
Cost effectiveness
_______________ is NOT a fermented vegetarian product. A. Red miso B. Cotton tofu C. White miso D. Tempeh E. Brown miso
Cotton tofu
What could be a problem when substituting gluten-free flours for wheat flours in baked goods such as cookies and muffins? A. Could be coarse B. Could be tough C. Could be too elastic D. Could be rubbery E. Could be crumbly
Could be crumbly
What type of sauce is made usually from one vegetable and some aromatics and is puréed before service? A. Relish B. Salsa C. Coulis D. Pico de gallo E. Chutney
Coulis
Which of the following describes a measurement in terms of the number of items in each package? A. Size B. Volume C. Weight D. Count E. Serving
Count
What is the name of the meaty cuts from the loin near the shoulder? A. Short ribs B. Spareribs C. Baby back ribs D. St Louis ribs E. Country-style ribs
Country-style ribs
Chef Paul is making a large amount of mire poix for stock. What is the name of the cut that does NOT emphasize uniformity of the cut with pieces approximately ¾ inch × ¾ inch × ¾ inch (2 cm × 2 cm × 2 cm)? A. Oblique B. Mince C. Dice D. Paysanne E. Course chop
Course chop
What healthy low-calorie poaching liquid is made by simmering vegetables and seasonings in water and an acidic liquid, such as vinegar or wine. A. Bone broth B. Stock C. Court bouillon D. Cuisson E. Acidulator
Court bouillon
High quality chocolate with at least 32% cocoa butter is called _______________. A. Sweet chocolate B. Bitter chocolate C. Dutch cocoa D. Couverture chocolate E. Milk chocolate
Couverture chocolate
With which of the following ingredients could you make fumet? A. Crab and shrimp shells B. Veal knuckle bones C. Venison bones D. Chicken backs and necks E. Smoked ham hocks
Crab and shrimp shells
________________ is described as whole wheat kernels (berries) that are dried and broken into various degrees of coarseness. A. Durum B. Semolina C. Bulgur D. Cracked wheat E. Couscous
Cracked wheat
A mousseline forcemeat is prepared by processing ground meats and _______________ to a fine paste. A. Cream B. Diced meat C. Fat D. Smoked meat E. Egg yolks
Cream
What type of panada is recommended when making liver terrines? A. Cream and flour B. Potato C. Rice D. Bread E. Frangipane
Cream and flour
When using the standard breading procedure, what is the correct order? A. Cut and dry product, coat with breadcrumbs, dip in egg wash, dredge in flour B. Cut and dry product, dredge in flour, dip in egg wash, coat with breadcrumbs, fry in hot oil C. Cut and dry product, dredge in flour, batter, dip in egg wash, coat with breadcrumbs, fry in hot oil D. Cut and dry product, dip in egg wash, dredge in flour, coat with breadcrumbs, fry in hot oil E. Cut and dry product, fry in hot oil, dredge in flour, dip in egg wash, batter
Cut and dry product, dredge in flour, dip in egg wash, coat with breadcrumbs, fry in hot oil
Which of the following is an example of cross-contamination? A. Wash cantaloupe and cut the peel off first. Then replace the cutting board and cut cantaloupe up for service. B. Cut up chicken and then put gloves on to break apart lettuce leaves. C. Use a set of tongs to take meat off the grill and another set of tongs to place meat on the grill. D. Use a green cutting board for lettuce and a yellow cutting board for poultry. E. Wash hands, replace gloves, mix potato salad and then take change.
Cut up chicken and then put gloves on to break apart lettuce leaves.
_____________ would NOT be a way to tenderize meat. A. Cutting meat with the grain B. Mechanical tenderizing C. Pounding strips of raw meat D. Cutting meat against the grain E. Grinding raw meat
Cutting meat with the grain
What technique or garnish can make food appear even more attractive? A. Seasonal vegetables B. Local produce C. Puréeing food D. Fresh greens E. Cutting or molding food into shapes
Cutting or molding food into shapes
_______________ would be the most effective way to reduce fat for chicken Parmesan entrée. A. Stuffing the cheese under the skin B. Cutting the amount of cheese in half and adding more vegetables in the sauce and stuffing C. Using imported Italian Parmesiano Reggiano in place of domestic cheese D. Making a flavorful herb butter and stuffing the chicken with this E. Baking at a lower temperature to render out the fat
Cutting the amount of cheese in half and adding more vegetables in the sauce and stuffing
Who is quoted as saying, "Where farm-to-table gets it wrong, is in cherry-picking ingredients that are often ecologically demanding and expensive to grow"? A. Charlie Trotter B. Ferran Adrià C. Dan Barber D. Alice Waters E. Grant Achatz
Dan Barber
Which of the following ingredients is NOT found in a traditional bisque? A. Rice B. Lobster or shrimp shells C. Dark roux D. Shellfish E. Madeira
Dark roux
Which is the name for food service that has separate menus for breakfast, lunch or dinner? A. California B. Day parts C. Static D. Hybrid E. À la carte
Day parts
Reinterpreting traditional dishes and presenting foods in unexpected ways is called _______________. A. Modernistic presentation B. Central presentation C. Reconstructed presentation D. Traditional presentation E. Deconstructed presentation
Deconstructed presentation
How much should you adjust baking temperatures when using a convection oven? A. Increase it by 10°F (5°C). B. Decrease it by 25-50°F (10-20°C). C. Increase it by 50°F (20°C). D. Increase it by 25-50°F (10-20°C). E. Decrease it by 10°F (5°C).
Decrease it by 25-50°F (10-20°C).
What color should the exterior of white meats be when properly broiled or grilled? A. Deep golden B. Dark brown C. Rich brown D. Light pink E. Pale white
Deep golden
When used for curing, salt _______________ food. A. Flavors B. Dehydrates C. Tenderizes D. Colorizes E. Moisturizes
Dehydrates
_____________ uses air and gentle heat to remove moisture from foods so that bacteria can no longer cause spoilage or decay. A. Dehydration B. Freeze-drying C. Sun-drying D. IQF E. Oven-baking
Dehydration
_____________ is/are NOT considered when purchasing meat. A. Storage B. Employee skills C. Menu D. Cost E. Delivery times
Delivery times
What are the small ribs taken from the primal breast called? A. Flank steak B. Hotel rack C. Denver ribs D. French ribs E. London rack
Denver ribs
By making a shallow cut down the back of the shrimp, you are exposing the _______________. A. Digestive tract. B. Brain C. Spine D. Tomalley E. Coral sack
Digestive tract.
A profitable menu is based on many variables, including customer _______________. A. Mobility B. Age C. Desires D. Counts E. Demographics
Desires
Which cut is used in Chinese vegetable stir-fry? A. Château B. Allumette C. Parisienne D. Diagonals E. Brunoise
Diagonals
What is the term for cutting items into small, even cubes? A. Dice B. Chopped C. Emincer D. Julienne E. Mince
Dice
Chowders usually contain which of the following ingredients? A. Diced potatoes B. Seafood C. Corn D. Chicken E. Tomatoes
Diced potatoes
The "holy trinity" in Cajun cooking is a type of mirepoix that contains _______________. A. Diced carrots, green bell peppers, and red bell peppers B. Diced onions, celery and carrots with garlic C. Diced onions, celery and green bell peppers D. Diced celery, celeriac and green bell peppers E. Diced onions, red bell peppers, and carrots
Diced onions, celery and green bell peppers
What might be the symptoms of a lactose intolerant guest if given a dairy product? A. Trouble breathing B. Irritability C. Rash D. Digestive problems E. Headache
Digestive problems
Which ingredient used to make hollandaise contains the lecithin needed for the emulsification to occur? A. Butter B. Lemon juice C. Egg yolks D. Cayenne pepper E. White wine vinegar
Egg yolks
What roasted vegetable is added to garlic and tahini when making baba ghanoush? A. Tomato B. Yellow squash C. Eggplant D. Zucchini E. Pumpkin
Eggplant
Which of the following statement is false? A. Coffee may offer some beneficial effects in reducing the risk of cancer and diabetes. B. Dark chocolate contains antioxidants that may be beneficial in preventing heart disease. C. Eggs are an excellent source of carbohydrates. D. Beer consumption may increase bone density. E. Avocados, although very high in fat, are good sources of antioxidants.
Eggs are an excellent source of carbohydrates.
What are the components of clearmeat for a beef consommé? A. Ground beef, mirepoix and egg shells B. Ground beef, mirepoix and tomato C. Eggs, ground beef and egg shells D. Egg shells, coffee grinds and egg whites E. Egg whites, finely chopped lean beef, mirepoix and tomato
Egg whites, finely chopped lean beef, mirepoix and tomato
Which quality is NOT required to become a professional chef? A. Ego B. Endurance C. Dedication D. Professional pride E. Skill
Ego
Lamb hotel racks contain two racks with how many ribs each? A. Nine ribs each B. Six ribs each C. Seven ribs each D. Eight ribs each E. Five ribs each
Eight ribs each
What meat product is trimmed off of meat during fabrication, due to its toughness and chewiness? A. Elastin B. Fat back C. Collagen D. Bones E. Subcutaneous fat
Elastin
Members of the classic and modern kitchen brigade are assigned tasks based on what? A. Employees are assigned tasks based upon the type of restaurant or party served. B. Employees are assigned tasks based on experience. C. Employees are assigned tasks based upon seasonality of the food. D. Employees are assigned tasks related to cooking methods, equipment and types of food produced. E. Employees are assigned their tasks based on their hiring dates.
Employees are assigned tasks related to cooking methods, equipment and types of food produced.
What is the function of lecithin? A. Caramelization B. Gelatinization C. Coagulation D. Evaporation E. Emulsification
Emulsification
Which of the following characteristics is NOT typical of an emulsified vinaigrette? A. Emulsified vinaigrette will separate B. Flavor is similar to standard vinaigrette C. Lighter than a mayonnaise-based dressing D. Thicker than basic vinaigrette E. Clings well to lettuce leaves and other vegetables
Emulsified vinaigrette will separate
Which of the following terms describes the process of binding two ingredients that ordinarily do not combine? A. Compounding B. Shirring C. Blending D. Kneading E. Emulsifying
Emulsifying
What is the largest part of the grain kernel? A. Endosperm B. Bran C. Hull D. Husk E. Germ
Endosperm
What part of the grain kernel contains gluten protein? A. Hull B. Germ C. Bran D. Endosperm E. Husk
Endosperm
How much liquid should be used when simmering meats? A. Enough to cover one third to one half of the meat in the pan B. One half cup for every pound of meat C. Enough to cover the meat completely D. Submerged to a depth of 6 inches covering the meat E. Enough to cover the bottom of the pan
Enough to cover the meat completely
The rib eye can be cut into ______________. A. Tournedos B. Filet mignon C. Entrecôtes D. Strip steak E. Châteaubriand
Entrecôtes
Graduates from culinary school are hired as which of the following? A. Chef de cuisine B. Dishwasher C. Stage D. Sous-chef E. Entry level cook
Entry level cook
Who is assigned to do preparation tasks such as clarifying butter, making bread crumbs and toasting nuts? A. Sous-chef B. Dishwasher C. Entry level cook D. Executive chef E. Line cook
Entry level cook
When storing and aging meats, what element aids in tenderizing the meat after rigor mortis? A. Lipids B. Glycogen C. Amino acids D. Water E. Enzymes
Enzymes
What causes dry-aged (up to 6 weeks) beef to become tender? A. The blood is removed. B. The fat becomes more pronounced. C. Rigor mortis declines. D. Cold air evaporates water. E. Enzymes and microorganisms break down tissues.
Enzymes and microorganisms break down tissues.
Which herb has a strong aroma similar to kerosene and is often cooked with beans to reduce their gaseousness? A. Licorice B. Fennel C. Asafetida D. Horseradish E. Epazote
Epazote
Which of the following sauces is a roux-based sauce? A. Chutney B. Beurre blanc C. Hollandaise D. Espagnole E. Jus li
Espagnole
Which of the following is NOT a part of the regulations from the Affordable Care Act that affects restaurants? A. Nutritional information for standard menus must be available to patrons in written form. B. Establishments that offer self-service foods, such as a salad bar, are exempt. C. Calories be listed on menus, menu boards and packaged foods on display. D. A 2000-calorie diet is used as the basis for general nutrition advice; however, individual calorie needs may vary. E. Restaurants with 20 or more locations doing business under the same name must list calories on their menus.
Establishments that offer self-service foods, such as a salad bar, are exempt.
What substance promotes ripening or causes spoilage in some fruits? A. Ethylene gas B. Tartaric acid C. Glucose D. Oxygen E. Oxalic acid
Ethylene gas
Which of the following milk products is produced by removing approximately 60% of the water from whole milk? A. Heavy cream B. Homogenized milk C. Crème fraîche D. Evaporated milk E. Buttermilk
Evaporated milk
_______________ would be a good substitute for cream in a low-fat sauce or custard. A. Mascarpone B. Light cream C. Evaporated skim milk D. Cream cheese E. Half and half
Evaporated skim milk
In a professional kitchen, who is responsible for coordinating the kitchen staff and its activities? A. Executive chef B. Chefs de partie C. Sous-chef D. Garde manger E. Pastry chef
Executive chef
Added vegetables do not increase _______________ of a sandwich. A. Flavor B. Texture C. Moisture D. Nutrition E. Expense
Expense
Great presentation requires which of the following skills? A. Attention to shapes B. Arrangement of food C. Attention to color D. Experience and style E. Textural awareness
Experience and style
What type of oil would you use for a caprese salad? A. Cottonseed oil B. Extra virgin olive oil C. Soy oil D. Corn oil E. Canola oil
Extra virgin olive oil
What type of tool is needed to make shaped pastas like rigatoni, farfalle, and ziti? A. Extrusion machine B. Rolling pin C. Pasta wheel D. Dough cutter E. Dough divider
Extrusion machine
Janet, the lead line cook, is getting her prep list done. She heads up the sauté station. Which jobs would she most likely do? A. Chops shallots. B. Gather all the plateware for the evening's service. C. Slices lemons. D. Clarify butter and gather the wine and lemon juice. E. Fabricate the veal scallops and pound into even thickness.
Fabricate the veal scallops and pound into even thickness.
What is the term used to describe the process of cutting a larger portion of raw meat (for example, a primal or sub-primal), poultry or fish into smaller portions? A. Chopping B. Fabricating C. Cutting D. Trimming E. Slicing
Fabricating
Performing some basic _______________ procedures in the kitchen saves money and allows chefs to cut the meat to their exact specifications. A. Fabrication B. Primal trim C. Slaughtering D. Butchering E. Portioning
Fabrication
Real experience is often accompanied by which of the following? A. Notice in the papers B. Better hours C. Failure D. A high salary E. Higher ranking in kitchen
Failure
A good time-saving practice is to partially cook chickens one day for final cooking and service on another. T or F
False
A liaison thickens through gelatinization. T or F
False
A prep list can be written or committed to memory (if the chef's memory is good). T or F
False
A raft is made by lining a china cap with several layers of cheesecloth. T or F
False
A steel is used to sharpen the blade of a knife. T or F
False
All chilled soups are cooked first, then chilled for service. T or F
False
All chowders contain milk or cream. T or F
False
How can a chef avoid time lost walking to storage areas? A. Use the sous-chef properly so that he or she is available to get items. B. Gather everything at the outset. C. Have the dishwasher work as a go-between and runner. D. Prioritize the workflow so that the chef thinks ahead with recipe to be prepared in mind. E. Move often-used items into the kitchen area.
Gather everything at the outset.
What is the name for chilled tomato and cucumber soup originally from Spain? A. Gazpacho B. Tortilla soup C. Minestrone D. Vichyssoise E. Chowder
Gazpacho
Which of the following soups is a type of cold soup? A. Beef phô B. Gazpacho C. Cream of broccoli D. Lobster bisque E. Clam chowder
Gazpacho
______________ are NOT considered upland birds. A. Dove B. Pheasant C. Quail D. Geese E. Grouse
Geese
What physical change happens when you heat starches with water? A. Gelatinization B. Evaporation C. Melting D. Caramelization E. Coagulation
Gelatinization
What is the name of the process when starches absorb liquid during baking? A. Caramelize B. Gelatinize C. Coagulation D. Evaporate E. Melt
Gelatinize
In which cuisine would you most likely NOT use chiles? A. German B. Indian C. Mexican D. South American E. Asian
German
What is the name for a form of butter in which the milk solids remain with the fat and are heated until light brown? A. Margarine B. Ghee C. Beurre manie D. Clarified butter E. Beurre noir
Ghee
How does the IMPS/NAMP help the chef to purchase meat? A. Gives information on how to cut meat B. Gives information on how meat is raised C. Gives information on cooking meat products D. Gives information on storing meat in safe ways and how to sous vide E. Gives information on products customarily purchased in the food service industry
Gives information on products customarily purchased in the food service industry
In which of the following containers would you store vinegar? A. Copper container B. Paper container C. Clay container D. Aluminum container E. Glass container
Glass container
What traps air or gas in the dough during the baking process? A. Water B. Gluten and egg protein C. Starches D. Fat E. Sugar
Gluten and egg protein
Edam and _______________ are two well-known Dutch cheeses. A. Tilsit B. Gouda C. Cheddar D. Havarti E. Romano
Gouda
The European Union protects proprietary cheeses from being copied. Which of the following cheeses is NOT a protected cheese? A. Cabranes B. Roquefort C. Gouda D. Emmentaler Switzerland E. Parmigiano-Reggiano
Gouda
What is the grade of an egg with a clear and thick white, a firm and round yolk and a well-shaped shell? A. Grade A B. Grade B C. Grade C D. Extra large E. Grade AA
Grade AA
Domestic lamb is slightly different than imported lamb because domestic lamb is fed _______________. A. Milk B. Formula C. Bark and scrub D. Grass E. Grain
Grain
What is the term that refers to the way the muscle fibers grow within the bundle? A. Fiber B. Ligament C. Bone D. Grain E. Connective tissue
Grain
What could be used in place of a dressing for fruit salads? A. Italian vinaigrette B. Grand Marnier C. Blue cheese dressing D. Guacamole E. Emulsified dressing
Grand Marnier
What is another name for Pacific cod, a close cousin of Atlantic cod? A. Pink cod B. Gray cod C. Pollack D. Pink eye cod E. Bacalao
Gray cod
Which game bird was introduced into the United States and Canada from Europe during the 19th century? A. Canadian geese B. Wild turkey C. Quail D. Gray partridge E. Pintail duck
Gray partridge
Which of the following is the largest cause of fires in commercial food service operations? A. Grease fires B. Stove-top fires C. Leaking gas lines D. Electrical fires E. Paper fires
Grease fires
What is the name of a salad found often in the eastern Mediterranean region of Europe? A. Waldorf salad B. Greek salad C. Caesar salad D. Cobb salad E. Gazpacho salad
Greek salad
Osso buco is a veal shank dish that is braised and garnished with _______________. A. Italian parsley B. Snipped chives C. Gremolada D. Hollandaise E. Orange zest
Gremolada
Chef Charles is cooking New York strips steaks. What type of equipment would he use to cook with radiant heat? A. Sauté pan on range B. Smoker C. Grill bars on the broiler D. Sheet pan in a convection oven E. Flat grill
Grill bars on the broiler
What would be an excellent cooking technique to reduce fat when cooking chicken? A. Pan-fry instead of deep-fry B. Butter poach instead of sauté C. Deep-fry quickly then oven bake D. Braise instead of pan-fry E. Grill instead of saute
Grill instead of saute
Which of the following dishes would be an example of balancing colors and textures in a special diet entrée? A. Poached salmon with steamed rice and steamed broccoli B. Deep-fried catfish served with French fried potatoes and deep-fried pickles. C. Grilled salmon with a fresh cilantro salsa verde served with steamed red quinoa D. Hazelnut-crusted chicken breast served with olive oil-roasted sliced russets and parsnips. E. Cream sauce on a poached chicken breast with pureed cauliflower
Grilled salmon with a fresh cilantro salsa verde served with steamed red quinoa
______________ would NOT be easily adapted to a vegetarian substitute. A. Salads B. Pasta dishes C. Stir-fried vegetables D. Soups E. Grilled steak
Grilled steak
Which cooking method is best for loin chops? A. Battering and deep-frying B. Boiling C. Steaming D. Grilling E. Simmering
Grilling
Which cooking method is preferred for London broil? A. Roasting B. Simmering C. Grilling D. Pan-frying E. Braising
Grilling
Which cooking method is used most often for veal patties? A. Braising B. Grilling C. Steaming D. Skewering E. Poaching
Grilling
Which cooking method is used to cook kebabs? A. Braising B. Grilling C. Pan-frying D. Steaming E. Simmering
Grilling
Which cooking method preserves more vitamins when cooking meats, poultry, fish and shellfish? A. Stewing B. Boiling C. Braising D. Grilling E. Poaching
Grilling
Which other method besides roasting is used to cook racks of lamb? A. Steaming B. Boiling C. Braising D. Grilling E. Pan-frying
Grilling
When fabricating a quarter or side of beef, how would you normally hold a boning knife? A. Hold the handle with three fingers while gripping the blade between the thumb and index finger. B. Grip the handle with four fingers and place the thumb on the front of the handle. C. Place your thumb on the top of the blade and bolster and three fingers wrapped around the handle. D. Place your index finger on the top of the knife to stabilize the blade. E. Grip the handle in a fist with four fingers and thumb and hold in an underhanded way.
Grip the handle in a fist with four fingers and thumb and hold in an underhanded way.
What do the French add to coffee to make it more bitter? A. Ground spices B. Ground chicory root C. Toasted nuts D. Roasted barley E. Ground cocoa
Ground chicory root
What type of garnish would you use for gazpacho gelatin salad? A. Toasted pecans B. Grand Marnier C. Guacamole D. Raspberry vinaigrette E. Asparagus tips
Guacamole
Which of the following fruits should be stored at room temperature to allow them to ripen properly? A. Strawberries B. Lemons C. Oranges D. Watermelons E. Guavas
Guavas
Where is the true red snapper found? A. Indo China B. Gulf of Mexico C. Indian Ocean D. Pacific Northwest E. North Atlantic
Gulf of Mexico
Which of the following sandwiches is made with hot rotisserie-roasted lamb, thinly sliced and served wrapped in pita bread with yogurt dressing? A. Gyro B. Cubano C. Po' Boy D. Muffuletta E. Ruben
Gyro
Which of the following set of acronyms stands for a food safety program that takes into account all aspects of food production when protecting food safety? A. USDA B. FDA C. HACCP D. FIFO E. USAID
HACCP
Which of the following peppers has a Scoville rating of 80,000-300,000? A. Chipotle B. Habanero C. New Mexico D. Serrano E. Anaheim
Habanero
Your guests are strict Muslims from Saudi Arabia. They have requested a special beef and lamb meal. What type of meat must it be? A. Wagyu B. Halal C. Prime D. Black Angus E. Kosher
Halal
Which of the following fish is NOT an anadromous fish? A. Halibut B. Salmon C. Steelhead D. Arctic char E. True striped bass
Halibut
______________ is NOT considered a fatty fish. A. Steelhead B. Tuna C. Mackerel D. Salmon E. Halibut
Halibut
Veal cordon bleu has a filling of _______________ and is then breaded and baked or fried. A. Prosciutto and Provolone cheese B. Ham and Swiss cheese C. Asparagus and cheddar D. Herbed butter E. Bacon and blue cheese
Ham and Swiss cheese
______________ would form the body of a sandwich. A. Lettuce B. Onion slices C. Rye bread D. Ham salad E. Mayonnaise
Ham salad
What is the classic hot beef sandwich? A. Rueben B. Cheesesteak C. Roast beef D. Hamburger E. Corned beef
Hamburger
_______________ is a popular closed hot sandwich often presented open faced. A. Lobster roll B. Po' Boy C. Rueben D. Hamburger E. Pastrami
Hamburger
Which of the following is NOT a task listed on most kitchen prep lists? A. Plan and prioritize workflow; identify components that take longer to prepare. B. Hand out lists to the staff. C. Familiarize yourself with the menu items required. D. Write the prep list and schedule the order in which different tasks need to be done. E. Identify the ingredients called for in each menu item.
Hand out lists to the staff.
Which of the following cuts is NOT taken from the tenderloin? A. Tournedos B. Hanging tenderloin C. Tender tips D. Châteaubriand E. Filet mignon
Hanging tenderloin
What type of cheese is Asiago? A. Hard B. Semi-soft C. Fresh D. Firm E. Washed rind
Hard
What is the name of the Danish cheese that is often flavored with dill? A. Havarti B. Gouda C. Muenster D. Jarlsberg E. Fontinella
Havarti
Which of the following would NOT be an attribute or goal of a student chef in the progression to professional chef? A. He or she should take additional professional development classes such as management after formal school. B. He or she is now finished with school and should just work in a kitchen. C. He or she should join professional associations or groups. D. He or she should stage for many mentoring chefs to get exposure to many styles of cooking. E. He or she should travel and experience other cuisines and cultures.
He or she is now finished with school and should just work in a kitchen.
Which of the following variety meats can be effectively grilled? A. Heart B. Kidney C. Tripe D. Oxtail E. Brain
Heart
Which of the following is NOT what hand tools are designed for? A. Aiding in cutting B. Moving C. Shaping D. Mixing foods E. Heating
Heating
To use a whetstone, place the _______________ of the blade against the whetstone at a 15- to 20-degree angle. A. Spine B. Bolster C. Edge D. Heel E. Tang
Heel
What is a large group of aromatic plants whose leaves, stems or flowers are used as a flavoring called? A. Condiment B. Flavor C. Herb D. Essence E. Spice
Herb
_______________ is NOT an example of a vegetable-based spread. A. Peanut butter B. Guacamole C. Hummus D. Roast red pepper spread E. Herb butter
Herb butter
The key factor contributing to the characteristics of many cuisines is the _______________ used to flavor the primary ingredients. A. Cooking liquids B. Herbs and spices C. Salt D. Cooking fats E. Cooking methods
Herbs and spices
Why are cooks and chefs usually found wearing checked pants in the kitchen? A. Jeans are too casual. B. Hides dirt and grease. C. They are cool looking. D. Black pants are too formal. E. White pants are impractical.
Hides dirt and grease.
What causes thigh meat to be dark red? A. Higher concentration of myoglobin B. Lack of movement C. Lack of flying D. Shorter muscle bundles E. Color of feathers
Higher concentration of myoglobin
Which cut of veal is used for stocks and broth? A. Loin B. Strip loin C. Shoulder D. Breast meat E. Hindshank
Hindshank
What type of meal might you serve vegetarian samosas? A. Japanese sushi bar B. Hindu vegan wedding C. Chaîne des Rôtisseurs dinner D. Sunday brunch E. Texas barbeque
Hindu vegan wedding
What is the best pan to bake a pâtés en croute in? A. Hinged rectangle pan B. Teflon lined oval pan C. Cast iron rectangle pans D. Ceramic oval E. Square-shaped tin pans
Hinged rectangle pan
Which one of the following statements is NOT true regarding homogenization? A. Homogenization breaks the fat globules in the whole milk into a smaller size. B. Homogenization results in a milk product with a whiter color and richer taste. C. Homogenization is not required but is commonly performed on commercial products. D. Homogenization increases the shelf life of the milk product. E. Homogenization permanently disperses the fat globules.
Homogenization increases the shelf life of the milk product.
For hot hors d'oeuvre, serving plates and trays should be _______________. A. Bronze B. Silver C. Glass D. Cold E. Hot
Hot
"_______________" would NOT be considered a textural description. A. Grainy B. Crumbly C. Flaky D. Crisp E. Hot
Hot
______________ are NOT fine-textured sausages. A. Hot Italian sausage B. Hot dogs C. Mortadella D. Bratwurst E. Liverwurst
Hot Italian sausage
How should pasta be served? A. With fresh grated pepper on top B. Tossed with butter and olive oil C. At room temperature D. Hot and slightly mushy E. Hot and al dente
Hot and al dente
The hot dog and patty melt are both examples of what kind of sandwich? A. Hot closed B. Deep-fried C. Grilled D. Hot open-faced E. Open-faced
Hot closed
_______________ would NOT be a product produced from mousseline. A. Terrines B. Hot links C. Fish sausage D. Quenelles E. Timbales
Hot links
What is all-purpose flour commonly labeled as? A. High-gluten flour B. Pastry flour C. Hotel and restaurant flour D. Patent flour E. Bread flour
Hotel and restaurant flour
What is the first step when modifying a recipe for special diets? A. Decide on ingredients. B. Review original recipe. C. Adjust portion size. D. Decide on a goal or objective. E. Identify the dish or recipe.
Identify the dish or recipe.
What piece of equipment is used to purée a soft food, soup or sauce directly in the container in which it was prepared? A. VCM B. Blender C. Buffalo chopper D. Food processor E. Immersion blender
Immersion blender
Two essential pieces of equipment are required for sous vide cooking: a chamber vacuum machine and a(n) _______________. A. Immersion circulator B. Anti-griddle C. Microwave D. Convection steamer E. Immersion blender
Immersion circulator
What is the preferred method for thawing out frozen poultry? A. In container in warm water for up to 6 hours B. In a microwave in the thaw mode C. In a warm oven D. Under cold running water E. In the refrigerator for 2 to 4 days
In the refrigerator for 2 to 4 days
When referring to frozen fruits, what does the acronym IQF refer to? A. International Quality Factor B. Inside Quick Frozen C. Internal Quality Factor D. Individual Quality First E. Individually Quick Frozen
Individually Quick Frozen
What does the acronym IQF refer to in terms of types of marketed chicken parts? A. Instant quantity freeze B. Individually quick frozen C. Improved quality factors D. International quality factors E. Individual quality features
Individually quick frozen
Which heating method does NOT require physical contact between the heat source and the food being cooked? A. Convection B. Infrared C. Mechanical convection D. Induction E. Conduction
Infrared
Which thermometer is used to allow staff to instantly monitor a wide range of temperatures without actually touching the food. A. Candy type B. Electronic probe C. Infrared type D. Stem type E. Instant-read type
Infrared type
What is the term that means replacing one ingredient with another that has a different flavor, texture or appearance? A. Ingredient compromise B. Ingredient insertion C. Ingredient substitution D. Ingredient blending E. Ingredient alternate
Ingredient alternate
_____________ is/are NOT considered connective tissue. A. Ligaments B. Elastin C. Silverskin D. Intermuscular fat E. Tendons
Intermuscular fat
What characterized the 19th-century dining style created by Antonin Carême called grande cuisine? A. Elegant home cooking B. Locally sourced produce C. Simplified sauces and garnishes D. Light, naturally flavored foods E. Intricately prepared and garnished courses
Intricately prepared and garnished courses
How would you use sachet d'épices? A. In chicken marinades B. In meatloaf C. In vegetable dishes D. In soup, stews and stocks E. In salad dressing
In soup, stews and stocks
What nutrient is essential for good thyroid health? A. Iodine B. Iron C. Magnesium D. Copper E. Zinc
Iodine
Compared to chicken, fish or poultry, lamb is a better source of which nutrient? A. Iron B. Protein C. Calcium D. Amino acids E. B vitamins
Iron
Which of the following is NOT considered a toxic heavy metal contaminant? A. Iron B. Mercury C. Lead D. Copper E. Antimony
Iron
What process is often applied to fresh fruit to slow ripening and destroy all bacteria, parasites and insects? A. Gelatinization B. Homogenization C. Pasteurization D. Sterilization E. Irradiation
Irradiation
Dutch-processed cocoa powder _______________. A. Is lighter and more bitter than other cocoa powders B. Is a dull orange color C. Is a bright red color D. Is pre-sweetened for use in beverages E. Is darker and milder than other cocoa powders
Is darker and milder than other cocoa powders
Which of the following is NOT a commonly found chemical in food service? A. Pesticides B. Isopropyl alcohol C. Polishers D. De-greaser E. Oven cleaner
Isopropyl alcohol
What type of pasta is ptitim? A. Kasha B. Israeli couscous C. Linguini D. Mung bean threads E. Groats
Israeli couscous
Why would wild game, particularly furred game, be marinated? A. It is mild flavored. B. It can have tough flesh and a gamey flavor. C. It has a tender flesh. D. It is killed at a young age. E. It is heavily marbled.
It can have tough flesh and a gamey flavor.
Chef Homaro is using a piece of equipment called the anti-griddle. How does this work.? A. It heats the food like a broiler only on both sides. B. It uses magnetism instead of electric power. C. It freezes food by searing it with extreme cold on the outside. D. It uses microwaves to cook the food, searing it on the outside and warming it on the inside. E. It heats up food on a glass top without using radiant heat sources.
It freezes food by searing it with extreme cold on the outside.
Which of the following statements is NOT true of veal? A. It is more expensive than beef or pork. B. The meat is light pink and firm. C. It has a delicate flavor. D. It is the product of young beef calves. E. It has marbling.
It has marbling.
Why is steaming considered a healthy method of cooking? A. It retains the color of the foods. B. It can enhance a food's natural flavor. C. It helps to retain its nutrients by quick cooking of steam. D. It leaches vitamins and minerals out of the product and into the drippings. E. It sets the proteins.
It helps to retain its nutrients by quick cooking of steam.
Which of the following statement is the LEAST correct? A. Always wash hands before putting on single-use gloves and when changing to a new pair. B. Use clean tongs and bakery tissue paper when handling foods for immediate service. C. Discard soiled side towels. D. It is always required to use color-coded cutting boards to keep foods separate. E. Use single-use gloves and change them frequently.
It is always required to use color-coded cutting boards to keep foods separate.
Why is poultry considered a more tender protein? A. It lives in pens for 12 months without much movement. B. It is slaughtered after 1 year of age. C. It is force fed to develop more fat intramuscularly. D. It is marketed at a young age. E. It is fed a diet high in grass and greens.
It is marketed at a young age.
Why is it costly to purchase heirloom pork? A. Its popularity is driving up the prices. B. There is less meat on the carcass. C. It is less commonly raised in the United States. D. There is more fat on the carcass. E. It is scarce and it takes a longer time to mature.
It is scarce and it takes a longer time to mature.
Why should you store most types of fruits in the refrigerator? A. It turns starches into sugar to increase sweetness. B. It reduces respiration, which slows down ripening. C. It increases moisture through cold air circulation. D. It keeps them firm for easy slicing. E. It decreases moisture to keep the fruit from molding.
It reduces respiration, which slows down ripening.
Which of the following is NOT true about microwave cooking? A. Microwave cooking is a form of steaming. B. Fresh vegetables can be consistently well prepared in a microwave oven. C. Colors and flavors stay true, and textures remain crisp. D. It substitutes well for all cooking techniques. E. Microwave cooking can be accomplished without any additional liquid, thus preserving the nutrients.
It substitutes well for all cooking techniques.
Which is a common reason that the clarification process may fail when making a consommé? A. The ratio of egg whites and broth was too high. B. It was chilled too quickly. C. Poor quality meat was used in making the stock. D. It was stirred after the raft was formed. E. Fat was not strained out and it made the stock cloudy.
It was stirred after the raft was formed.
How is the fruit prepared when making jam? A. Jam is a citrus jelly that also contains unpeeled slices of citrus fruit. B. Jam is fruit paste or compound, or a reduced fruit purée, without a gel structure, used as a flavoring. C. Jam is made from fruit pulp and sugar. D. Jam is made from reduced fruit juice. E. Jam is made from fruit juice and sugar.
Jam is made from fruit pulp and sugar.
Which type of fruit gel is made with fruit juice only? A. Glaze B. Jelly C. Jam D. Preserves E. Compote
Jelly
What was the name of the 4th Earl of Sandwich who is credited with popularizing the concept of eating meats and cheeses between two slices of bread? A. Raymond Kroc B. Morgan Spurlock C. George M. Pullman D. Auguste Escoffier E. John Montagu
John Montagu
Fresh fish should be checked for freshness before purchase and again _______________. A. After cooking B. When delivered C. Just before cooking D. Every day until its cooked E. When fabricating
Just before cooking
When do you add salad dressing to a tossed green salad for a large banquet? A. Just before service B. 4 hours before service C. 30 minutes before service D. 1 hour before service E. 8 hours before service
Just before service
When should fresh herbs and seasoning be added to sautéed vegetables? A. Just before the end of the cooking time B. After the first 5 minutes C. Any time D. Right after the vegetables are added E. In the oil or butter while the pan heats
Just before the end of the cooking time
Which of the following vegetables are NOT being stored properly if stored between 50°F and 60°F (10°C and 16°C)? A. Potatoes B. Shallots C. Kale D. Winter squashes E. Onions
Kale
Which bone is located behind the chicken's breast and needs to be removed before cutting the breasts in half? A. Pin bone B. Wishbone C. Wing bone D. Thigh bone E. Keel bone
Keel bone
Which bone supports the breast meat on the chicken? A. Wing bone B. Leg bone C. Keel bone D. Thigh bone E. Rib bone
Keel bone
Which of the following is NOT a product of dried beans? A. Sauce B. Bean paste C. Bean candy D. Ketchup E. Bean curd
Ketchup
The hindsaddle contains the primal loin and leg together with what other part? A. Loin B. Foreshank C. Breast D. Rack E. Kidneys
Kidneys
______________ is a raw forcemeat product made with sodium nitrates and often smoked. A. Kielbasa B. Salami C. Bologna D. Prosciutto E. Soppressata
Kielbasa
What does the O in FAT TOM represent? A. Oil B. Oxides C. Oxy-butyl D. Oxygen E. Oxidation
Oxygen
In 2010 the USDA began using a definition that implies food can be marketed as local if it was transported a certain total distance. What is that distance? A. Less than 200 miles from where it originated B. Less than 100 miles from where it originated C. Less than 300 miles from where it originated D. Less than 400 miles from where it originated E. Less than 500 miles from where it originated
Less than 400 miles from where it originated
When storing tomatoes, bananas and melons with other vegetables, which types need to be stored separately from these? A. Bell peppers B. Asparagus C. Onions D. Lettuce E. Potatoes
Lettuce
Which of the following ingredients would NOT bein a bound salad? A. Cut fruit B. Chopped chicken or tuna C. Starchy ingredients D. Lettuce greens E. Mayonnaise
Lettuce greens
Which one of the following characteristics is true of fresh soy beans? A. Light green, fuzzy pod and a tender, sweet pea B. Categorized as a fruit C. Potentially hazardous food product D. Expensive E. Purple slick pod with nutty texture
Light green, fuzzy pod and a tender, sweet pea
______________ is often substituted for lemon in prepared dishes. A. Lime B. Grape juice C. Grapefruit D. Tangerine E. Orange
Lime
______________ is considered an invasive species that is being turned into a best choice sustainable fish? A. Orange roughy B. Cutthroat trout C. Lionfish D. Brook trout E. Spiny lobster
Lionfish
Which of the following alcoholic beverage has an alcohol content of 15-30%? A. Beer B. Liquor C. Brandy D. Wine E. Liqueur
Liqueur
Which offal is traditionally sautéed with onions? A. Liver B. Sweetbread C. Brains D. Kidneys E. Heart
Liver
What is another name for "farm-to-table"? A. Nouvelle cuisine B. Fusion cuisine C. Sustainability movement D. Locavore movement E. Vegan movement
Locavore movement
When ordering venison from your supplier, which piece is tender enough to roast, sauté or grill? A. Shank B. Shoulder C. Loin D. Ribs E. Leg
Loin
Which primal cut is located between the primal leg and the primal rib? A. Short loin B. Flank C. Loin D. Sirloin E. Foreshank
Loin
What word can a food manufacturer use to promote their products which contain only 3 grams or less of amounts of fat? A. Low fat B. Natural C. Healthy D. Clean fat E. Fat free
Low fat
What is the name of a knife cut that is diamond-shaped and prepared from firm vegetables. A. Lozenges B. Dice C. Oblique D. Brunoise E. Bâtonnet
Lozenges
Which offal is NOT considered edible entrails? A. Brain B. Lungs C. Liver D. Kidneys E. Sweetbreads
Lungs
_____________ is a fish that is considered fatty or oily. A. Halibut B. Mackerel C. Sea bass D. Petrale sole E. Swordfish
Mackerel
Which of the following shellfish is NOT aquafarmed? A. Pacific oysters B. Blue mussels C. Gulf white shrimp D. Maine lobster E. Crayfish
Maine lobster
The texture and shelf life of cheese depend on which factor or factors? A. How much time the cheese is churned B. Moisture content and fat content C. How long milk is exposed to salt D. If the cheese is cut into small curds E. Type of milk and amount of heat
Moisture content and fat content
To make the dish more interesting, what can be done to give height and shape to creamed spinach or a bound starch such as rice? A. Flatten it with a fork. B. Fry it in hot fat. C. Pipe it on the plate. D. Mold it into buttered ramekins. E. Bake it in a loaf of bread.
Mold it into buttered ramekins.
What is the name of the sauce that is a harmonious blend of fresh and dried chiles, spices, seeds, nuts and chocolate? A. Basil pesto B. Tomatillo salsa C. Asian peanut sauce D. Mole sauce E. Romesco sauce
Mole sauce
The amino acid that is responsible for umami is present in many foods. What is the name of its commercial counterpart? A. Sodium chloride B. Calcium chloride C. Monosodium glutamate D. Sodium nitrite E. Potassium chloride
Monosodium glutamate
Which of the following is a creamy, pale, cheddar-like cheese from California? A. Monterey Jack B. Cabrales C. Brie D. Longhorn E. Colby
Monterey Jack
How much oil should you use when pan-frying? A. Less than when stir-frying B. More when fricasseeing C. More than when deep-frying D. More than when sautéing E. Less than when sautéing
More than when sautéing
______________ is NOT considered a dry-cured or hard sausage. A. Mortadella B. Soppressata C. Salami D. Pepperoni E. Saucisson sec
Mortadella
What is a popular cheese used for making pizza? A. Mozzarella B. Swiss C. Limburger D. Havarti E. Cheddar
Mozzarella
What is the material in poultry that stores oxygen for the muscle tissues to use? A. Iron B. Oxygen C. Amino acids D. Hemoglobin E. Myoglobin
Myoglobin
Which element in meat protein reacts to curing salt? A. Sugar B. Water C. Myoglobin D. Glucose E. Fat
Myoglobin
What would you use to garnish mesclun salad with raspberry vinaigrette? A. Tomato wedges and cherry tomatoes B. Shaved cheese C. Croutons D. Nasturtium blossoms, pansies and other edible flowers E. Anchovies and lemon wedges
Nasturtium blossoms, pansies and other edible flowers
Modernist cuisine was first defined by which of the following? A. Ferran Adrià B. Homaro Cantu C. Nathan Myhrvold D. Alice Waters E. Charlie Trotter
Nathan Myhrvold
What is the term for the action of warm liquids or gases to rise while cooler ones fall, causing natural circulation of heat? A. Mechanical convection B. Natural convection C. Conduction D. Infrared E. Radiation
Natural convection
Well-balanced composition is achieved with careful consideration of the arrangement of main items on the plate as well as the _______________. A. Spatial space B. Central placement C. Negative space D. Focal point E. Positive space
Negative space
Chef Shawn lent his slicing knife to one of the prep cooks and when he got it back, the blade was pitted with the tip bent. Which rule of knife safety was NOT followed? A. Keep knives sharp. B. Always walk with the knife pointed down and away from yourself. C. Always cut on a cutting board and not on glass or metal. D. Never leave a knife in a sink of water. E. Do not attempt to catch a falling knife; step back and allow it to fall.
Never leave a knife in a sink of water.
Chef Alton was going to the banquet department in a hurry and tripped, cutting his arm with the knife he was carrying. Which rule of knife safety was NOT followed? A. Always cut away from yourself. B. Walk with the knife pointed down and away. C. Never run with a knife. D. Always cut on a cutting board. Do not cut on glass, marble or metal. E. Keep knives sharp; a dull knife is more dangerous than a sharp one.
Never run with a knife.
_______________ would NOT be an acceptable base for canapés. A. Slices of firm vegetables B. Pickled ginger C. Cucumbers or zucchini D. Melba toast E. Plain and seeded crackers
Pickled ginger
How do you obtain the new flour quantity for a converted formula? A. Old formula yield multiplied by baker's percentage conversion factor B. New formula yield divided by baker's percentage conversion factor C. Old formula yield divided by baker's percentage conversion factor D. New ingredient yield divided by baker's percentage conversion factor E. New formula yield multiplied by baker's percentage conversion factor
New formula yield divided by baker's percentage conversion factor
Most of the beef in the United States is _______________. A. Prime B. Choice C. No Roll D. Commercial E. Standard
No Roll
What is the allowable fat content of homogenized milk? A. No more than 2% B. 0.5% or less C. 1% or less D. No more 3.5% E. 0.25% or less
No more 3.5%
The loin eye is cut into and is used for _______________. A. Stew meat B. Fricassee C. Shank D. Breast E. Noisettes
Noisettes
What is considered a garnish for chicken noodle soup? A. Chicken pieces B. Broth C. Noodles D. Herbs and spices E. Vegetables
Noodles
Which is the MOST correct answer? Although the principal sources of water are beverages, water is also the predominant _______________ by weight in most foods. A. Bulk B. Calorie producer C. Thirst quencher D. Nutrient E. Energy source
Nutrient
Foods that have a high proportion of nutrients in relation to their calories are considered? A. Complete amino acid profile B. Complete nutrition C. High in minerals D. Nutrient dense E. Rich in vitamins
Nutrient dense
To plan healthy meals, chefs choose proteins from a variety of sources. Which of the following would NOT be considered a complete protein? A. Shellfish B. Nuts C. Tofu D. Eggs E. Turkey
Nuts
What flavor profile do Brussels sprouts have when roasted? A. Sulphurous B. Nutty C. Broccoli-like D. Garlicy E. Cabbage-like
Nutty
What are organs used in food service called? A. Shanks B. Brisket C. Offal D. Flank E. Hocks
Offal
Which term is used to describe meat such as heart, kidney or tripe? A. Clod B. Offal C. Specialty meats D. Flank meat E. Entrecôte
Offal
What can you add to cooked pasta to keep it from sticking together when holding it for service? A. Vinegar B. Oil C. Salt D. Wine E. Water
Oil
What are the flavor principles of Spain? A. Olive oil, garlic, thyme, rosemary, marjoram, sage and tomato B. Olive oil, garlic, nut oils, saffron, olives, onion, peppers and tomato C. Olive oil, garlic, cumin, coriander, cinnamon, ginger and onion D. Olive oil, garlic, lemons, dill, anchovy, olives and cinnamon E. Olive oil, garlic, pine nuts, basil, oregano, red wine and tomato
Olive oil, garlic, nut oils, saffron, olives, onion, peppers and tomato
Salads should be served _______________. A. In round bowls B. On pewter dishes C. On chargers D. On chilled glass plates E. On room temperature dinner plates
On chilled glass plates
Pork is almost always used in forcemeat in which of the following proportions? A. Two parts pork to six parts dominant meat B. Two parts pork to five parts dominant meat C. One part pork to two parts dominant meat D. One part pork to four parts dominant meat E. One part pork to three parts dominant meat
One part pork to two parts dominant meat
When boning a veal loin, the tenderloin is removed in _______________. A. Three pieces B. One piece C. Seven pieces D. Five pieces E. Two pieces
One piece
How would you make a stock dark brown in color? A. Garlic B. Onions and celery C. Herb sachet D. Blanched bones E. Onion brûle
Onion brûle
What is often added to a beef consommé to increase color and flavor? A. Clearmeat B. Onion brûlé C. Food coloring D. Coffee grounds E. Raft
Onion brûlé
To enhance flavor in a béchamel sauce, _______________ is used. A. Onion soubise B. Onion sachet C. Bouquet garni D. Onion piqué E. Onion brûle
Onion piqué
Veal liver is traditionally served with _______________. A. Onions B. Prunes C. Tomatoes D. Bacon E. Apples
Onions
Which of the following terms would NOT be used for grass-fed, grain-free cattle? A. Free-range B. Range-fed C. Pasture D. Organic E. Pastured
Organic
Which of the following would be the better choice nutritionally, based on the effects of storage? A. Organic apples from a local source in the fall B. Melons shipped in the winter from Argentina C. Organic strawberries from Chile in December D. Navel oranges from Australia in summer E. Apples in the spring coming from nitrogen atmosphere storage
Organic apples from a local source in the fall
How do flavor compounds reach the olfactory receptors? A. Orthonasally B. Papillae C. Touch D. Taste buds E. Tongue
Orthonasally
What type of sturgeon caviar is medium-sized and quite oily? A. Salmon B. Pressed C. Osetra D. Sevruga E. Beluga
Osetra
What distinguishes a pâté en croûte from a terrine? A. Visible garnishes B. Mousseline C. Outside crust D. Baked in a container E. Pâté spice
Outside crust
Which type of eggs are cooked over low heat and flipped once? A. Over hard B. Shirred C. Baked D. Over medium E. Scrambled
Over medium
What is the cause of rubbery scrambled eggs? A. Overcooked B. Cooked with lemon juice C. Made with old eggs D. Made with water instead of milk E. Undercooked
Overcooked
Which of the following pieces of equipment would be used for the creaming method when making cookies? A. Knife B. Whisk C. Food processor D. Paddle E. Immersion blender
Paddle
An effective way to lighten up a conventional entrée for a small plate is to _______________. A. Serve the meat without any accompaniment B. Pair it with a salad or vegetable C. Float the entrée on top of a soup base D. Avoid using sauces E. Serve it in the middle of a bowl of soup
Pair it with a salad or vegetable
What is the range of an individual's recognition and appreciation of flavors? A. Aroma B. Palate C. Taste D. Flavor E. Nasal impression
Palate
When purchasing pork, __________________ coloration indicates lack of freshness. A. Dark red B. Pale pink C. Pale red D. Dark pink E. Pale or gray
Pale or gray
Which of the following is NOT considered an unsaturated fat? A. Palm oil B. Fish oil C. Safflower oil D. Corn oil E. Avocado oil
Palm oil
What is the term for Italian pork-belly bacon that is salt-cured, peppered, and often rolled into a cylinder shape? A. Jamón Iberico B. Guanciale C. Prosciutto D. Capicola E. Pancetta
Pancetta
What is the name of a salad made with cubes of bread tossed with tomatoes, mushrooms and other vegetables and basil, dressed with vinaigrette? A. Caesar salad B. Panzanella salad C. Caprese salad D. Gazpacho salad E. Panchetta salad
Panzanella salad
What is the type of knife used for detail work or cutting fruits and vegetables? A. Ulu knife B. Yanagiba knife C. Paring knife D. Utility knife E. Boning knife
Paring knife
Chef Guy will be serving a grand buffet fruit bowl filled with watermelon _______________. A. Parisienne B. Julienne C. Brunoise D. Oblique E. Bâtonnet
Parisienne
Which of the following would be an ideal cheese to use as a topping on food? A. Stilton B. Ricotta C. Brie D. Parmesan E. Cottage cheese
Parmesan
Which of the following are the ingredients of fines herbes? A. Marjoram, dill, bay and chervil B. Bay, dill, chervil and rosemary C. Parsley, sage, rosemary, and thyme D. Parsley, tarragon, chervil and chives E. Chives, garlic scapes, bay leaves and dill
Parsley, tarragon, chervil and chives
When making a low-fat version of cheesecake, which of the following foods would you use as a modification of the original ingredients? A. Sour cream B. Farmers cheese C. Cream cheese D. Low-fat silken tofu E. Part skim ricotta cheese
Part skim ricotta cheese
If you want to offer a 1-pound game bird on your menu, which species might you order? A. Partridge B. Squab C. Turkey D. Quail E. Pheasant
Partridge
Which of the foods listed are truly boiled? A. Salmon B. Chicken C. Sole D. Hard-cooked eggs E. Pasta
Pasta
To prepare fresh mozzarella, curds are dropped in hot water and stretched into balls. What is this type of cheese called? A. Pasta mozzarella B. Pasta filata C. Pasta queso D. Pasta ricotta E. Pasta fontina
Pasta filata
What is the name of a beef product that is pickled, spiced then dried? A. Pastrami B. Smithfield C. Jamón Iberico D. Bresaola E. Bunderfleisch
Pastrami
Which of the following tools would be used to incorporate solid fat into dry ingredients? A. French pastry wheel B. Pastry cutter C. Dough hook D. Balloon whisk E. Wooden spoon
Pastry cutter
What type of flour is milled from the endosperm closest to the germ? A. High-gluten flour B. Patent flour C. Bread flour D. All-purpose flour E. Cake flour
Patent flour
What is generally the best oil with which to make a flavored oil? A. Inexpensive salad oil B. Sesame oil C. Peanut oil D. Extra-virgin olive oil E. Walnut oil
Peanut oil
What is the preferred oil to use when cooking Chinese food in a wok? A. Peanut oil B. Walnut C. Olive oil D. Coconut oil E. Sesame oil
Peanut oil
What kind of fruit is often poached and served cold with a sauce made partly from the poaching liquid? A. Pears B. Bananas C. Raspberries D. Strawberries E. Kiwis
Pears
What must be done to fresh pineapples before cutting them for service? A. Peel and remove core. B. Peel and slice with a spiral cut. C. Peel, rub with sugar, and refrigerate for one hour. D. Peel and soak in simple syrup. E. Peel, rub with lemon juice and cut into pieces.
Peel and remove core.
The most popular of game birds, _______________ was introduced into Europe from Asia during the Middle Ages. A. Chuckar partridge B. Pheasant C. Pintail duck D. Quail E. Ring-neck dove
Pheasant
Which of the following animals is a smaller domesticated version of hare (Fr. lièvre)? A. Raccoon B. Rabbit C. Squirrel D. Antelope E. Opossum
Rabbit
What is known as a set of connected rib bones that may be cooked and served in one piece? A. Rack B. Hock C. Saddle D. Rib E. Butt
Rack
Which of the following cuts would NOT be a primal cut or form of veal that a chef would purchase? A. Hindsaddle B. Foresaddle C. Back D. Rack E. Veal side
Rack
Chef Vincent is cooking rib eye steaks over oak charcoal. What type of heat transfer is being utilized? A. Convection B. Induction C. Microwave D. Radiation E. Conduction
Radiation
What is formed when clearmeat is stirred into consommés and brought to a simmer? A. Body B. Raft C. Sachet D. Bouquet garni E. Base
Raft
What reason could a stock be cloudy after completion? A. Added mirepoix B. Peels and trimmings from squash, cucumbers and other kitchen scraps C. Added egg whites and shells D. Rapid boiling of stock for an hour E. Blanched bones
Rapid boiling of stock for an hour
Which fruit is so fragile that the bulk of the crop is frozen? A. Strawberry B. Currant C. Raspberry D. Kiwi E. Blackberry
Raspberry
What is the first step in writing a prep list? A. Prepare your mise en place. B. Scale all ingredients. C. Take an inventory of what's on hand. D. Determine who is going to do which job. E. Read and understand the recipes you will be using.
Read and understand the recipes you will be using.
When making a sugar-free cake, which of the following sweeteners comes from an herb? A. Aspartame B. Equal C. Rebaudioside A D. Saccharine E. Sucralose
Rebaudioside A
What is the most important quality of a deep-fat fryer? A. Gas versus electric B. Can be used as a pasta cooker when you substitute water for fat C. Automated basket mechanisms D. Curved, easy-to-clean sides E. Recovery time
Recovery time
A Usuba knife is used for what purpose? A. Thin, symmetrical 6- to 7-inch long blade used for butchering and boning fish B. Rectangular blade for cutting thin vegetable garnishes C. 5- to 7-inch-long wedge-shaped blade used for butchering and boning fish D. 8- to 14-inch-long straight blade traditionally used for cutting translucent slices of raw fish fillets E. Long, thin blade used primarily for slicing cooked meat
Rectangular blade for cutting thin vegetable garnishes
What type of potatoes are usually round? A. Ruby Crescent B. Russet C. Burbank D. All Blue E. Red Bliss
Red Bliss
What ingredient is used to give beurre rouge its distinctive red color? A. Roasted red peppers B. Red wine C. Beet juice D. Sautéed shrimp shells E. Tomato puree
Red wine
The U.S. federal government enacted the Occupational Safety and Health Act (OSHA) which was designed to do what? A. Establish a way to insure food and equipment is safe. B. Set sanitation standards for professional food service. C. Establish fare wages for all workers. D. Reduce hazards in the workplace. E. Set nutritional standards for Americans.
Reduce hazards in the workplace.
Which of the following methods is NOT appropriate for thickening a soup that is too thin? A. Add a slurry. B. Add more roux. C. Add a beurre manié. D. Reduce it by boiling. E. Add a liaison.
Reduce it by boiling.
______________ intensify (or intensifies) the flavor of sauces without adding caloric thickeners or fat. A. Wines B. Sugar C. Vinegars D. Salt E. Reductions
Reductions
What type of marinade would you use for game and beef? A. Oil, herbs and tarragon B. Mint, lemon rind and rum C. Tomato paste, onions, garlic and basil D. Water, salt and spices E. Red wine, garlic, shallots, olive oil and thyme
Red wine, garlic, shallots, olive oil and thyme
Vitamins are essential dietary substances needed for _______________ metabolism. A. Speeding up B. Lowering C. Regulating D. Stopping E. Building
Regulating
Conchiglie, farfalle and fusilli are what types of pastas? A. Shaped pastas B. Tube pastas C. String pastas D. Rolled pastas E. Fresh pasta
Shaped pastas
Which of the following procedures for boning a leg of veal is in the correct order? A. Remove the top round, remove the butt tenderloin, remove the pelvic bone, remove the shank, remove the sirloin B. Remove the butt tenderloin, remove the top round, remove the pelvic bone, remove the shank, remove the sirloin C. Remove the shank, remove the butt tenderloin, remove the pelvic bone, remove top round, remove sirloin D. Remove the top round, remove the butt tenderloin, remove the pelvic bone, remove the shank, remove the sirloin E. Remove the sirloin, remove the pelvic bone, remove the butt tenderloin, remove top round, remove shank
Remove the shank, remove the butt tenderloin, remove the pelvic bone, remove top round, remove sirloin
Soluble fiber, which forms a gel-type substance in the digestive tract, reduces cholesterol by doing what? A. Heightening the risk for heart disease B. Mixing with protein to build muscles C. Increasing the serum cholesterol in the bloodstream D. Removing the serum cholesterol from the body E. Mixing with water to increase caloric uptake
Removing the serum cholesterol from the body
What is a good way to reduce high fat in a dish? A. Replace butter with margarine. B. Replace butter with olive oil. C. Replace sour cream with cream cheese. D. Replace fat with high fiber product. E. Replace mayonnaise with whole milk Greek yogurt.
Replace fat with high fiber product.
_______________ would be an example of an ingredient alternative. A. Replacing béchamel with a soubise for a chicken dish B. Replacing béchamel with velouté for a chicken dish C. Replacing béchamel with an alfredo sauce for a chicken dish D. Replacing béchamel with a supreme sauce for a chicken dish E. Replacing béchamel with a salsa for a chicken dish
Replacing béchamel with a salsa for a chicken dish
_______________ would NOT be an appropriate way to modify a chicken dish to achieve a lower calorie profile. A. Removing the skin before baking B. Replacing the butter in the recipe with olive oil C. Replacing rice stuffing with steamed aromatic vegetables D. Steaming the chicken breast with herbs, spices and wine E. Poaching or steaming skinless with aromatic herbs and spices
Replacing the butter in the recipe with olive oil
Adding sandwiches to the menu would NOT _______________. A. Keep the menu creative to keep customers returning B. Add a quickly produced menu item C. Be a good way to deal effectively with left overs D. Provide less expensive menu options E. Require higher skilled cooks
Require higher skilled cooks
What plant is related to kasha and is otherwise known as buckwheat? A. Rye B. Rhubarb C. Farro D. Wheat E. Millet
Rhubarb
Which of the following fabricated cuts is well marbled and extremely tender due to its location on the carcass? A. Steamship round B. Short plate C. Sirloin steak D. Rib eye E. Top blade
Rib eye
Which of the following cuts is NOT a steak cut from the hindquarter? A. London broil B. New York steak C. T-bone steak D. Porterhouse steak E. Rib eye steak
Rib eye steak
Veal chops cut from the _______________. A. Rib only B. Rib and foreshank C. Breast D. Rib or loin E. Loin only
Rib or loin
Chef Lee is buying slabs for a barbecue. What is he buying? A. Hocks B. Rib tips C. Whole legs D. Rib rack E. Loin
Rib rack
Lobster bisque is thickened by which of the following thickeners? A. Rice B. Liaison C. Arrowroot D. Potato starch E. Roux
Rice
What is the classic thickening agent for seafood bisque? A. Velouté B. Béchamel C. Rice D. Potato E. Roux
Rice
Which of the following ingredients can be used as a binder or panada, to bind and smooth out forcemeats? A. Rice B. Fine herbs C. Pistachio nuts D. Pork fat E. Corn
Rice
Besides cream cheese, _______________ is often used on sandwiches as a spread? A. Blue cheese B. Cheddar C. Mozzarella D. Brie E. Ricotta
Ricotta
Which of the following soft, fresh cheeses is used in stuffed pasta dishes? A. Romano B. Cheddar C. Parmesan D. Chèvre E. Ricotta
Ricotta
Which of the following is the last task for preparing chopped parsley? A. Place on the cutting board. B. Rinse and de-stem. C. Chop on a cutting board. D. Place the chopped parsley in a double layer of cheesecloth. E. Rinse it under cold water and squeeze out as much water as possible.
Rinse it under cold water and squeeze out as much water as possible.
Which would be the most nutritious way of cooking a beef roast? A. High heat, for 50 minutes a pound till medium well B. Stew for 5 hours till medium C. Roast at 300° F/148° C till rare/medium rare. D. Braised at 400° F/204°C till falling off of the bone E. Deep fry at 335°F/168°C till medium
Roast at 300° F/148° C till rare/medium rare.
Which of the following is NOT considered a bitter consumable? A. Beer B. Chocolate C. Almonds D. Roast beef E. Coffee
Roast beef
_______________ is/are NOT a cured beef product used for sandwiches. A. Hot links B. Corned beef C. Pastrami D. Smoked tongue E. Roast beef
Roast beef
To achieve a variety of texture, color and shape, which would be the best accompaniment for poached salmon? A. Potato gratin and pureed carrots B. Mashed potatoes and pureed carrots C. Roasted red potatoes and julienned carrots D. Mashed potatoes and julienned carrots E. Roasted asparagus
Roasted asparagus
Which of the following methods is the best way to cook a suckling pig? A. Steamed whole B. Roasted whole C. Boiled whole D. Grilled in sections E. Braised in sections
Roasted whole
What is the market name for chicken that is 8 to 12 weeks of age and weighs 5 pounds (2 kilogram) or more? A. Poussin B. Hen C. Fryer D. Roaster E. Capon
Roaster
According to the text, which method is used to cook Carolina Barbecued Ribs? A. Grilling B. Roasting C. Steaming D. Braising E. Simmering
Roasting
Which of the following cooking methods is best for rack of lamb? A. Roasting B. Simmering C. Deep-frying D. Pan-frying E. Braising
Roasting
Which of the following is the correct order of production for stock making? A. Roast bones, start stock with cold water, simmer, skim, strain, cool B. Roast bones, add mirepoix, skim, simmer, strain, store and cool C. Start with cold water, add mirepoix, simmer, add bones, skim, strain, cook and cool D. Start with cold water, simmer, roast bones, strain, skim, store E. Roast bones, start stock with hot water, skim, simmer, strain, cool
Roast bones, start stock with cold water, simmer, skim, strain, cool
What are popular disk-shaped, cylindrical vegetable cuts called? A. Tourner B. Diagonal C. Paysanne D. Obliques E. Rondelles
Rondelles
Which of the following statements is NOT correct? A. Root vegetables, such as carrots, should be stored with the greens attached. B. Brussels sprouts last longer on their stems. C. Potatoes should be stored above 50°F. D. Lettuce should be stored away from apples and bananas. E. Tomatoes should always be stored at room temperature.
Root vegetables, such as carrots, should be stored with the greens attached.
Which type of herbs would go best with lamb? A. Rosemary B. Rose hips C. Chervil D. Parsley E. Chamomile
Rosemary
What is the largest primal cut found in the hind quarter? A. Brisket B. Sirloin C. Rib D. Clod E. Round
Round
Which of the following is one of the three shapes of a paysanne? A. Round B. Diamond C. Polygon D. Rectangular E. Pentagon
Round
Which of the following is NOT a common shape for chèvre? A. Logs B. Cones C. Pyramids D. Round ball E. Disks
Round ball
_____________ is made from flour cooked in equal parts butter. A. Beurre manie B. Slurry C. Roux D. Beurre rouge E. Beurre blanc
Roux
Which of the following pieces of equipment would be used to fold whipped eggs with dry ingredients into a batter? A. Dough hook B. Dough knife C. Bench scraper D. Rubber spatula E. Paddle
Rubber spatula
What type of hot hors d'oeuvre is made from chicken livers that are baked or broiled? A. Rumaki B. Blini C. Baba ghanoush D. Nigiri sushi E. Yakitori
Rumaki
______________ would NOT be considered a cold hors d'oeuvre? A. Caviar B. Rumaki C. Dips D. Crudités E. Canapés
Rumaki
Which of the following is NOT a pathogenic biological hazard? A. Fungi B. Saccharomyces C. Virus D. Mold E. Bacteria
Saccharomyces
What is the cheesecloth-wrapped seasoning called when making a stock? A. Mirepoix B. Allumette C. Mise en place D. Matignon E. Sachet
Sachet
_____________ is a species of round fish that can be found in both fresh and salt water. A. Sturgeon B. Flounder C. Sole D. Halibut E. Salmon
Salmon
What tool is used to pull pin bones from the cut sides of whole salmon? A. Kitchen sheers B. Scissors C. Tongs D. Household tweezers E. Salmon tweezers
Salmon tweezers
What would be added to an ice bath to make it even colder? A. Salad oil B. Baking soda C. Sugar D. Vinegar E. Salt
Salt
Which of the following substances raises the boiling point? A. Wine B. Salt C. Vegetable oil D. Brandy E. Stock
Salt
For visual interest, combine a variety of _______________ on the plate. A. Colors B. Aromas C. Shapes D. Flavors E. Textures
Shapes
Wheat germ contains large amounts of which B vitamin? A. Pantothenic acid B. Riboflavin C. Folate D. Biotin E. Thiamine
Thiamine
When is salt added in the ripening process of cheese? A. Salt is added during the cutting process. B. Salt is rubbed on the surface of the molded cheese after it is removed from the shaping molds. C. Salt is added in the milk before it is cooked. D. Salt is mixed in with the whey to flavor after it is drained from the cheese. E. Salt is added during the coagulation process.
Salt is rubbed on the surface of the molded cheese after it is removed from the shaping molds.
______________ is an hors d'oeuvre from India. A. Arancini B. Samosa C. Rumaki D. Tempura E. Yakitori
Samosa
What type of sugar is used to decorate cookies and pastries? A. Castor sugar B. Sanding sugar C. Demerara sugar D. Turbinado sugar E. Confectioners' sugar
Sanding sugar
What is another name for a Japanese utility knife? A. Santuko knife B. Scimitar knife C. Sashimi knife D. Usuba knife E. Yanagiba knife
Santuko knife
______________ is a Japanese small bite dish served with thin slices of assorted raw fish. A. Yakitori B. Zakuski C. Sushi D. Sashimi E. Yakisoba
Sashimi
Which station does a saucier oversee in the kitchen? A. Soup station B. Sauce and sauté station C. Grilling and broiling station D. Salads and cold item prep E. Banquet station
Sauce and sauté station
What tools would you use to toast sesame seeds on the top of the stove? A. Sauce pan or sheet pan, stove top and heat proof spatula B. Cake rack, sheet pan and stove top C. Sauté pan, stove top and heat proof spatula D. Sauce pot or sheet pan, stove top and heat proof spatula E. Rondelles and stove top
Sauté pan, stove top and heat proof spatula
Chef Pierre will be serving _______________ medallions of venison. A. Sautéed B. Steamed C. Broiled D. Roasted E. Simmered
Sautéed
Indicate which cooking method is best for tournedos Rossini. A. Braising B. Steaming C. Moist heat D. Sautéing E. Roasting
Sautéing
Veal marsala is an example of which cooking technique? A. Broiling B. Steaming C. Sautéing D. Braising E. Grilling
Sautéing
What is cooking small pieces of food in small amounts of fat in a slope-sided pan called? A. Deep-frying B. Broiling C. Butter poaching D. Sautéing E. Simmering
Sautéing
Which cooking method is used to cook top round fabricated into schnitzel? A. Braising B. Broiling C. Steaming D. Grilling E. Sautéing
Sautéing
Which is the best way to cook berries? A. Roasting B. Sautéing C. Frying D. Steaming E. Grilling
Sautéing
Which cooking method is best for scallopini? A. Grilling: dry heat B. Boiling: moist heat C. Braising: combination D. Steaming: moist heat E. Sautéing: dry heat
Sautéing: dry heat
What does the Japanese word "umami" mean? A. Savory B. Salty C. Astringent D. Oily E. Bitter
Savory
A butcher knife is also referred to as which of the following knives? A. Yanagiba B. Santuko C. Tourné D. Scimitar E. Sashimi
Scimitar
Chef Harrold has just received a side of beef. Which of the following knives would he most likely use to fabricate this meat? A. Scimitar and boning knives B. Paring and boning knives C. Sashimi and boning knives D. Tourné and utility knives E. Utility and chef's knives
Scimitar and boning knives
Which of the following statements is NOT correct? A. Scoop #20 equals 1/3 c./80 ml by volume or 2 1/2-3 oz./75-85 g by weight. B. Scoop #20 equals 1 1/2 fl. oz./45 ml by volume or 1 1/2 oz./45 g by weight. C. Scoop #20 equals 1/4 c. /60 ml by volume or 2 oz./60 g by weight. D. Scoop #20 equals 1 fl. oz./30 ml by volume or 1 oz./30 g by weight. E. Scoop #20 equals 1 1/3 fl. oz./40 ml by volume or 1 1/3 oz./40 g by weight.
Scoop #20 equals 1 1/2 fl. oz./45 ml by volume or 1 1/2 oz./45 g by weight.
Which of the following chef works with seed banks to bring back indigenous crops such as farro and even raises an heirloom breed of pig to promote local and sustainable food? A. Charlie Trotter B. Alice Waters C. Sean Brock D. Dan Barber E. Nicolas François Appert
Sean Brock
When combination cooking, what cooking technique is first employed before the food is simmered or cooked by moist methods? A. Deep-frying B. Searing C. Broiling D. Baking E. Pan-frying
Searing
What would Chef Nilda substitute for salt in a sodium-controlled diet? A. Fish sauce B. Seaweed granules C. Soy sauce D. Fleur de sel E. Black bean paste
Seaweed granules
USDA Standard is another name for USDA _______________. A. Cutter B. Commercial C. Select D. Prime E. Choice
Select
Commercially made pasta in Italy is usually made with _______________ flour. A. Soft winter wheat B. Farro C. Hard red wheat D. Semolina E. Couscous
Semolina
What it the name of ham from the mountainous regions in Spain that is salt-cured and air-dried but not smoked? A. Pancetta B. Serrano C. Country D. Westphalian E. Guanciale
Serrano
What unique feature does the blade on a bread knife have that makes it the ideal tool to use when slicing bread? A. Tapered edge B. Damascus blade C. Hollow ground D. Serrations E. Straight edge
Serrations
What is the process of delivering cold salads and hot entrees to guests? A. Meal preparation B. Beverage preparation C. Service D. Presentation E. Maintaining clean dishes and small wares
Service
What is the term that refers to the total amount of the finished dish produced by the quantity of ingredients stated? A. Plate rate B. Portions C. Servings D. E.P. E. A.P.
Servings
Marrow is used to accompany and garnish beef dishes. Where does it come from? A. Chine bone B. Forequarter C. Feather bones D. Top round E. Shank bones
Shank bones
Which of the following would be used to make dry crumbs? A. Broiler pan, food grinder and colander B. Cake rack, buffalo chopper and sifter C. Sauté pan, food grinder, tamis and whisk D. Sheet pan, tamis and food processor E. Hotel pan, food processor and china cap
Sheet pan, tamis and food processor
How should hollandaise look when served with asparagus? A. Light yellow and thin B. Dull and thick C. Thick yellow D. Shiny pourable and yellow E. Grainy yellow
Shiny pourable and yellow
What is the term for the process of refreshing vegetables after blanching? A. Blotting B. Shocking C. Exfoliating D. Hulling E. Shaking
Shocking
Which of the following cuts is NOT part of the forequarter? A. Rib B. Short plate C. Short loin D. Chuck E. Brisket
Short loin
Beef short ribs are a popular choice that come from which of the following primal cuts? A. Sirloin B. Rib C. Brisket D. Short plate E. Short loin
Short plate
Which primal cut is used for ground meat used in veal patties and meatballs? A. Loin B. Leg C. Breast D. Rib E. Shoulder
Shoulder
Which primal cut of lamb contains a lot of smaller muscles whose grain goes in different directions? A. Loin B. Breast C. Leg D. Shoulder E. Rib
Shoulder
Though used less often, chefs often use _______________, located in the forequarter. A. Shoulder clod B. Rib roast C. Boneless brisket D. Hind shank E. Short plate
Shoulder clod
The pork foreshank is called _______________. A. Shoulder hock B. Pork belly C. Loin D. Boston butt E. Picnic ham
Shoulder hock
What sense does a diner consume their food with first? A. Taste B. Sight C. Sizzle D. Texture E. Aroma
Sight
What would be a suitable substitute for mascarpone for a vegan dessert? A. Silken tofu B. Almond cheese C. Soy milk D. White sweet miso E. Cotton tofu
Silken tofu
When trimming a tenderloin, _______________ is removed by running a knife carefully under it so that no meat is lost. A. Chain B. Bone C. Tendon D. Ligament E. Silverskin
Silverskin
How would you cook beef shanks? A. Steam B. Bake C. Grill D. Simmer E. Roast
Simmer
Which cooking method is best for Boston butt? A. Grilling B. Baking C. Simmering D. Barbequing E. Frying
Simmering
Which of the following methods of cooking lamb ribs would NOT be appropriate? A. Baking B. Simmering C. Broiling D. Roasting E. Grilling
Simmering
The best approach to making attractive buffet trays is to keep them _______________. A. Zigzag-patterned B. Circular with several layers C. Simple D. Triple-layered for less replenishment time E. Geometric-patterned for intriguing looks.
Simple
_____________ the plating to compensate for the increased number of dishes needed for small-plate menus. A. Plan B. Simplify C. Increase D. Multiply E. Reduce
Simplify
What is the definition of a salad? A. The last meal of the day B. Meal served at breakfast only C. Single food or a mix of different foods accompanied/bound by a dressing D. Lettuce served on a plate E. Meal always served before hors d'oeuvre
Single food or a mix of different foods accompanied/bound by a dressing
The primal veal leg consist of _______________. A. Sirloin and short loin B. Rib and loin C. Leg and the round D. Sirloin and the leg E. Leg only
Sirloin and the leg
Each dish on a small-plate menu is usually reduced in _______________. A. Size B. Calories C. Fat content D. Protein content E. Gluten
Size
What is the major difference between appetizers and hors d'oeuvre? A. Color B. Flavor profiles C. Cooking methods D. Size E. Meal course
Size
When simmering foods, what is the easiest way to make it more healthful? A. Add flavorful and heathy herbs and spices. B. Use wine, lemon juice or another flavorful liquid to enliven the taste of the food. C. Serve the hollandaise on the side. D. Add a monosaturated fat to the liquid to keep it from forming a scum on the surface. E. Skim the fat off the top of the liquid.
Skim the fat off the top of the liquid.
What side of a chicken breast should be cooked first on a grill or in a pan to give it the best final presentation possible? A. Right side B. Bone side C. Left side D. Skin side E. Carcass side
Skin side
What ingredient is commonly used to line terrines? A. Blanched lettuce B. Butter C. Blanched leeks D. Prosciutto E. Sliced fatback
Sliced fatback
What is the name of a two-bite hot closed sandwich? A. Wraps B. Tea sandwich C. Smørbrød D. Taco E. Sliders
Sliders
What causes shrinkage in meat when cooked? A. Slow cooking with low heat B. Cooking meat sous vide C. Cutting steaks into uniform shapes D. Slow cooking on high heat E. Fast cooking on high heat
Slow cooking on high heat
Which of the following descriptions does NOT represent hors d'oeuvre? A. Small piece with six to eight bites B. Complement the flavors of the meal to follow C. Visually attractive D. Served more often at dinner service E. Flavorful and well-seasoned
Small piece with six to eight bites
What eating style uses dishes once reserved for the start of a meal? A. Tasters B. À la carte C. Small-plate dining D. Starter menu E. Amuse bouche
Small-plate dining
What size portion should first courses and appetizers be? A. Smaller sized B. At least 6 to 8 ounces C. One bite size D. Same size as the soup course E. As big as the salad course
Smaller sized
What type of meat or filling would you serve on pumpernickel or dark rye bread? A. Smoke salmon and cream cheese B. Chicken salad C. Mozzarella and tomato D. Egg salad E. Peanut butter and jelly
Smoke salmon and cream cheese
When boning a pork loin to remove the tenderloin, where do you start? A. Start at the shoulder bone. B. Start at the sirloin end. C. Cut between the ribs and eyes. D. Start at the chine bone. E. Trim around the blade bone.
Start at the sirloin end.
How are steam-jacketed kettles heated? A. Steam circulating between layers of stainless steel B. Electrical C. Steam circulating due to magnetism D. Gas fired E. Steam circulating in the middle of the pot
Steam circulating between layers of stainless steel
Which of the following steps will NOT mitigate the dangers of residual chemicals on fruits and vegetables? A. Wash the fruit and vegetables. B. Purchase sustainable, organic fruit and vegetables. C. Peel the fruit and vegetables. D. Steam the fruit and vegetables. E. Grow your own fruits and vegetables using only non-chemical means of fertilizing.
Steam the fruit and vegetables.
Which of the following foods would be a low-fat alternative to be used with dips? A. Taro root chips B. Steamed edamame pods C. Sweet potato chips D. Air-popped popcorn E. Fried corn chips
Steamed edamame pods
What is true about pan-steaming vegetables? A. Choose only vegetables with a firm texture. B. More nutrients are lost than when using other techniques. C. Take the cover off after cooking to retain heat. D. Steaming produces vegetables with clean, natural flavors. E. Overcooking is less likely to happen.
Steaming produces vegetables with clean, natural flavors.
What can you do to dried fruits to soften them before using them in cooking or baking? A. Heat slowly in warm oven B. Steep in hot liquid C. Microwave D. Soak in vinegar E. Soak overnight in water
Steep in hot liquid
What is the process of soaking dry ingredients in liquid to transfer the favor into the liquid. A. Steeping B. Blending C. Brewing D. Distillation E. Muddling
Steeping
What would Chef Ed substitute for sugar in a diet dessert for a diabetic? A. Stevia B. Maple sugar C. Date sugar D. Agave syrup E. Honey
Stevia
The lamb loin contains all but which of the following cuts? A. Loin eye B. Medallions C. Tenderloin D. Stew meat E. Flank
Stew meat
What type of dish is Veal Marengo? A. Pan-fried B. Roasted C. Grilled D. Braised E. Stewed
Stewed
What would be the best method for cooking hare? A. Steaming B. Braising C. Stewing D. Pan-frying E. Roasting
Stewing
What is the best cooking method to use when cooking a mature chicken? A. Baking or roasting B. Grilling or broiling C. Poaching or steaming D. Stewing or braising E. Sautéing or deep-frying
Stewing or braising
What is the name of the English blue-veined cheese that is served with fruit and port wine? A. Stilton B. Langlois bleu C. Rogue gold D. Cheshire E. Cabrales
Stilton
Which of the following blue-veined cheeses is from England? A. Gorgonzola B. Rogue Blue C. Stilton D. Cabrales E. Roquefort
Stilton
What is the term for gently mixing ingredients by hand? A. Kneading B. Whipping C. Blending D. Stirring E. Beating
Stirring
Why would you use stock in place of water when poaching or boiling? A. Stock is less of a bacterial hazard. B. Stock increases the flavor profile. C. Stock is pre-salted. D. Stock is cost effective. E. Stock is a better color.
Stock increases the flavor profile.
Which of the following would be used to prepare stock? A. Saucepan, cutting board, chef's knife, vegetable peeler, sachet, mire poix, clean bones and hot water B. Stock pot, cutting board, chef's knife, vegetable peeler, onion brûl, sachet, clean bones, mire poix and cold water C. Tilt skillet, cutting board, chef's knife, sachet d'épices, sachet, mire poix, bones and stock D. Stock pot, cutting board, boning knife, vegetable peeler, mire poix, clean bones, spices and hot water E. Sauteuse, cutting board, chef's knife, vegetable peeler, mire poix, clean bones, bay leaves and hot water.
Stock pot, cutting board, chef's knife, vegetable peeler, onion brûl, sachet, clean bones, mire poix and cold water
The tripe is an offal that is stewed and simmered in stock. It is a part of which organ? A. Heart B. Stomach C. Liver D. Brain E. Tongue
Stomach
Which crab has claws that are removed and grow back to be re-harvested? A. Jonas crab B. Snow crab C. King crab D. Dungeness crab E. Stone crab
Stone crab
What storage technique can help retain the vitamin C found in certain foods? A. Store in cardboard boxes. B. Store in air-tight plastic containers. C. Store chopped. D. Store in perforated plastic containers. E. Store in water.
Store in air-tight plastic containers.
Which of the following statements on knife storage is NOT correct? A. A sharp knife cuts smoothly, so keep them sharp. B. Proper sanitation of knives is essential to prevent cross-contamination. C. Always sanitize, rinse and dry knives by hand immediately after each use. D. Do not wash knives in commercial dishwashers. E. Store knives in a knife drawer.
Store knives in a knife drawer.
What is the best way to store fresh cut melons? A. Store wrapped melons for up to one month. B. Store wrapped in air tight containers for only a couple of days. C. Store fruit on a tray on the top shelf of the walk-in uncovered to allow the fruit to breath. D. Store cut melons on trays wrapped loosely for up to two weeks. E. Store fruit uncovered on the bottom shelf.
Store wrapped in air tight containers for only a couple of days.
Fruit would NOT be packed in the United States for purchase in _______________. A. Straw baskets B. Cases C. Crates D. Bushels E. Cartons
Straw baskets
Which of the following foods are NOT considered umami enhancing? A. Tomato paste B. Strawberries C. Parmesan cheese D. Shiitake mushrooms E. Aged beef
Strawberries
To compensate for the added number of plates sent out from the kitchen with a small-plates menu, chefs must _______________. A. Look to the breakfast and lunch menus for inspiration B. Streamline the presentations C. Only fix foods that are low in calories D. Consider hiring a staff to oversee this part of the menu E. Add only a few small plates to their menus
Streamline the presentations
Which of the following sugars contains one molecule each of glucose and fructose? A. Sucrose B. Lactose C. Fructose D. Maltose E. Galactose
Sucrose
What is often sprinkled onto cut fruit before grilling or broiling? A. Garlic B. Cinnamon C. Vanilla D. Salt and pepper E. Sugar
Sugar
Which process of baking is responsible for most of the flavors of baked goods? A. Fats melting B. Carbohydrates gelatinizing C. Sugars caramelizing D. Proteins coagulating E. Water evaporation
Sugars caramelizing
Jerusalem artichokes are members of which vegetable family? A. Legume B. Potato tubers C. Brassica D. Carrot E. Sunflower
Sunflower
Why should potatoes be stored in a dark place? A. Darkness keeps the potatoes nice and soft. B. Sunlight helps them to stay fresh. C. Darkness keeps the eyes from opening. D. Darkness keeps the potatoes odor free. E. Sunlight causes the potato to turn green.
Sunlight causes the potato to turn green.
What do Americans call a fried whole egg with the yolk still at the top, never being turned, basted, or steamed? A. Over medium B. Sunshine eggs C. Sunny side up D. Over hard E. Over easy
Sunny side up
What sauce's ingredients are chicken velouté, cream, mushroom trimmings, salt and white pepper? A. Tomatee sauce B. Béchamel sauce C. Hollandaise sauce D. Suprême sauce E. Espagnole sauce
Suprême sauce
What is cooked or raw fish served on or rolled in seasoned rice called? A. Rumaki B. Inari C. Sushi D. Yakitori E. Sashimi
Sushi
What is the name for seasoned ground meat shaped into small spheres and served in a flavorful dill and velouté sauce? A. Falafel B. Rumaki C. Spanakopita D. Italian meatballs E. Swedish meatballs
Swedish meatballs
What country does bunderfleisch come from? A. Germany B. Holland C. Switzerland D. Austria E. Italy
Switzerland
What is the name for a menu that serves the same meal to all diners in that meal period? A. Theme menu B. Tasting menu C. Table d'hôte D. À la carte menu E. Menu dégustation
Table d'hôte
What street food migrated from the food truck to the dining room in the United States? A. Pizza B. Pot roast C. Hamburgers D. Taco el Pastor E. Hot dogs
Taco el Pastor
What is the name of a soft to semi-soft cheese that is very aromatic and brushed with various liquids during the ripening period? A. Gouda B. Camembert C. Taleggio D. Brie E. Monterey Jack
Taleggio
What is the name the cheese from the Lombardy region of Italy made from cow's milk, aged for 1 to 2 months and contains 48% fat? A. Mascarpone B. Taleggio C. Mozzarella D. Cream cheese E. Ricotta
Taleggio
On a chef's knife, the part of the blade found inside the handle is called the __________________. A. Rivets B. Bolt C. Spine D. Tang E. Tongue
Tang
Which of the following fruits is NOT considered an exotic fruit? A. Tangerine B. Persimmon C. Mission fig D. Rhubarb E. Pomegranate
Tangerine
What is the name of heavily smoked Louisiana-style ham? A. Acadian ham B. Tasso ham C. Prosciutto D. Picnic butt E. Jamón
Tasso ham
What is the name of the sensations we detect when food and beverages meet papillae in the mouth and throat? A. Aroma B. Taste C. Flavor D. Palate E. Mouthfeel
Taste
What is the smallest functional unit of taste? A. Papillae B. Taste receptor cells C. Tongue D. Saliva E. Taste buds
Taste buds
Which of the following sandwiches are cut into diamond shapes? A. Smørbrød B. Croque Monsieur C. Tea sandwich D. PBJ E. Reuben
Tea sandwich
Which traditional Indonesian vegan product is used as a meat substitute? A. Silken tofu B. Miso C. Cotton tofu D. Seiten E. Tempeh
Tempeh
What is the most important factor in the pathogenic bacteria's environment that can be easily controlled? A. Moisture B. Food C. Time D. Oxygen E. Temperature
Temperature
____________ has an impact on the nutritional value of an egg. A. Temperature B. Quality C. Breed D. Color E. Breed
Temperature
Which of the following would NOT be a guideline to build your chef's palate? A. Match the flavoring used to both the ingredient and cooking technique. B. Start with simple combinations of ingredients. C. Select fresh foods that are in season whenever possible. D. Preparation techniques also impact the flavor of foods. E. Temperature does not impact the flavor of food.
Temperature does not impact the flavor of food.
What does federal poultry inspection guarantee the consumer? A. That the poultry is at the right age when slaughtered B. That the muscles are screened C. That the poultry is raised, inspected, slaughtered and processed under sanitary conditions and is safe to eat D. That the poultry is sold only in commercial locations E. That the poultry has quality flavor and texture
That the poultry is raised, inspected, slaughtered and processed under sanitary conditions and is safe to eat
What causes the fine edge of the knife to dull? A. Placing knives on a magnetized strip B. The constant force of cutting C. Using knives to cut steaks D. Cutting onions and other vegetables E. Cutting lettuce
The constant force of cutting
What is the difference between blanching and parboiling? A. The water is salted when parboiling. B. The cooking time is shorter for blanching. C. There is no difference. D. The difference is the same as teaming versus boiling. E. Less water is used for blanching.
The cooking time is shorter for blanching.
The chef is preparing sashimi and sushi for a large banquet. Which of the following knives would she most likely use to prepare the fish? A. The chef's and utility knives B. The santuko and yanagiba knives C. The deba and usuba knives D. The deba and the yanagiba knives E. The usuba and the scimitar knives
The deba and the yanagiba knives
Which of the following is NOT covered by a NSF designation? A. The electrical components meet certain safety standards. B. Waste and waste liquids can be easily removed. C. All food contact surfaces are nontoxic. D. Equipment can be easily cleaned. E. All food contact surfaces must be smooth and nonporous.
The electrical components meet certain safety standards.
Which of the following job description is incorrect? A. The entremetier makes all the ice cream and frozen confections. B. The poissonier is responsible for fish and seafood preparations. C. The boulanger is responsible for bread baking. D. The pâtissier is responsible for all baked and dessert items. E. The confiseur makes all the candies and sugar work.
The entremetier makes all the ice cream and frozen confections.
If game is fresh, ______________. A. The flesh is firm when pressed. B. The flesh is soft, slightly slimy and has "give" to it when pressed. C. It has a strong gamey odor. D. The meat is dark and slightly brownish. E. The feathers fall off easily.
The flesh is firm when pressed.
What cut is used for the fruit in most fruit salsa recipes? A. The fruit is puréed. B. The fruit is sliced. C. The fruit is julienned. D. The fruit is diced. E. The fruit is chopped.
The fruit is diced.
What are the meat and vegetable pieces in a clear soup known as? A. The enrichment ingredient B. The bisque C. The garnish D. The base E. The thickener
The garnish
The dedicated chef should never falter. Which of the following statements is NOT true? A. The pace of a restaurant is hectic and challenging. B. The dining public is fickle. C. The pay is often lower than other fields. D. The hours are normal, 8-hour days. E. The work is physically taxing.
The hours are normal, 8-hour days.
What, besides portion size, impacts the healthfulness of what's served? A. The ingredients a chef places on the plate B. Seasonality C. Availability of product D. Cost of the ingredients E. Sustainability of the ingredients
The ingredients a chef places on the plate
What does the term "No Roll" mean? A. The inspector does not roll a quality/yield mark on the carcass. B. The prime rib is not rolled into a roast for service. C. The meat is not inspected. D. The carcass is not rolled to be fabricated. E. The meat is not yields graded.
The inspector does not roll a quality/yield mark on the carcass.
What can happen if you wash your knives in a commercial dishwasher? A. The knife can become pitted and the blade damaged. B. The handle of the knives can be renewed. C. The color on the handles will stay intact. D. Knives can get sanitized. E. Your knives will be cleaned quickly and efficiently.
The knife can become pitted and the blade damaged.
When producing a menu, what is the most important element to consider? A. Artwork and colors B. The language C. Typeface and paper D. Cover E. Folds
The language
Which of the following rules would NOT apply to garnishing? A. The meats and vegetables used should be rough cut in large pieces. B. The garnish should be attractive. C. The garnish's texture and flavor should complement the soup. D. Starches and vegetables should be cooked separately, reheated and placed in the soup bowl. E. Garnishes should be cooked just until done, and crunchy garnishes should be added just before service.
The meats and vegetables used should be rough cut in large pieces.
If you leave protein in a pineapple- or papaya-based marinade overnight, what might happen? A. The protein would be properly tenderized. B. The protein would become tough. C. The protein would turn soft and pulpy. D. Nothing would happen. E. The protein would become extra flavorful.
The protein would turn soft and pulpy.
Which of the following is the definition of "nonpareils"? A. Sticky blocks of crushed pods, pulp and seeds B. The resin from a fennel like plant C. Chile pepper-based blend D. Pungent relish made from fruits, spices and herbs E. The smallest of the pickled caper buds
The smallest of the pickled caper buds
Flavored butter is _______________ of a sandwich. A. The spread B. The accompaniment C. The base D. The garnish E. The filling
The spread
A stock has turned cloudy. What is the likely cause? A. The stock simmered for 8 hours. B. Starch was added to the stock. C. The stock was made from hot water. D. Egg whites and shells were added to the stock. E. The bones were blanched prior to making the stock.
The stock was made from hot water.
What does the term "gauge" mean? A. How many watts it takes to heat a broiler to 400°F (204°C) B. How much energy to heat water to boiling C. The thickness of a knife blade D. The knobs that are used to turn on ovens, stoves and fryers E. The thickness of a material such as aluminum; the lower the gauge number, the thicker the material
The thickness of a material such as aluminum; the lower the gauge number, the thicker the material
A chef uses fresh carrots to make a mirepoix. The chef buys the carrots in 50 pound bags. After peeling and dicing 1 bag of carrots, the chef has 36.25 pounds of carrots ready for use in the mirepoix. What is the yield percentage on fresh carrots? Please express your answer to the nearest tenth.
The yield percentage for fresh carrots is 72.5%
A chef buys beef chuck rolls for use in making 1/4 pound ground chuck patties. The chef purchased 50 pounds of beef chuck roll, but after trimming the chuck rolls of excess fat she weighs the meat and finds that she has only 20.5 kilograms of beef ready for grinding. What is the yield percentage for the chuck rolls? Please express your answer to the nearest tenth.
The yield percentage for the chuck rolls is 90.2%.
A baker buys fresh peaches for making peach pies. The baker purchased 20 pounds of fresh peaches. After peeling, de-stoning and slicing the fruit, 15 pounds of cleaned peaches remain. What is the yield percentage for the cleaned peaches?
The yield percentage for the cleaned peaches is 75%.
A chef purchased 20 pounds of fresh mangos for use in making mango fruit cups. After cleaning and cutting the mangos, the chef was able to make 62 mango fruit cups weighing 3 ounces each. What is the yield percentage for the fresh mangos? Please express your answer to the nearest tenth.
The yield percentage for the fresh mangos is 58.1%.
A banquet chef buys kale in cartons containing 6 bags of 1 pound each. The chef purchased 8 cartons of kale. After cleaning the kale, the chef was able to produce 150 servings of her kale salad with pecorino and walnuts. Each salad contained 1 cup of kale. 1 cup of kale weighs 3.5 ounces. What is the yield percentage for the kale? Please express your answer to the nearest tenth.
The yield percentage for the kale is 68.4%.
A chef buys whole 2-pound rainbow trout for making Trout Nancy. The trout are packed 24 trout per case and the chef buys 2 cases. Each serving of Trout Nancy consist of 2 filets weighing 3 ounces each. From the 2 cases of trout purchased, the chef was able to produce 170 servings of Trout Nancy. What is the yield percentage for the trout? Please express your answer to the nearest tenth.
The yield percentage for the trout is 66.4%.
A chef buys boneless sirloin butts for cutting into steaks. The chef's most recent meat delivery included 85.5 kilograms of sirloin butt. After trimming the meat, the chef had 68.2 kilograms of ready-to-use sirloin available for cutting into steaks. What is the yield percentage for this sirloin? Please express your answer to the nearest tenth.
The yield percentage for the chef's sirloin is 79.8%.
A chef uses chicken thigh meat to make his General Tso's chicken. The chef purchases 5 boxes of bone-in chicken thighs. Each box weighs 15 pounds. After de-boning and trimming all 5 boxes of chicken thighs purchased the chef weighs the bone and fat he has removed from the thighs and finds that he has 24.5 pounds of trim loss. What is the yield percentage on the chicken thighs? Please express your answer to the nearest tenth.
The yield percentage on the chicken thighs is 67.3%.
A chef buys 6 bunches of cilantro for use in making street tacos. Each bunch of cilantro weighs 3.5 ounces. The chef places 2 tablespoons (a total of 1/4 ounce) of cilantro on each serving of street tacos. From the 6 bunches of cilantro purchased, the chef was able to produce 50 servings of street tacos. What is the yield percentage on the cilantro? Please express your answer to the nearest tenth.
The yield percentage on the cilantro is 59.5%.
A baker buys fresh strawberries for use in making strawberry tarts. The baker buys the strawberries in 12-pound flats. After cleaning 3 flats of strawberries, the baker has 31 pounds and 10 ounces of cleaned strawberries ready for use in making the tarts. What is the yield percentage on the fresh strawberries? Please express your answer to the nearest tenth.
The yield percentage on the fresh strawberries is 87.8%.
Which statement is NOT correct about pasture-raised, free-range chickens? A. They are allowed unlimited access to the area outside the chicken house. B. They are fed a vegetarian diet. C. They are raised without cages and allowed to forage for their own food. D. They are marketed at a younger age and weigh less than conventional broilers. E. They are often raised without antibiotics.
They are marketed at a younger age and weigh less than conventional broilers.
Zest refers to _______________. A. The fruit's individual segments B. The fruits white core C. The fruit's seed sack D. The fruit's colored rind E. The white covering of the segments
The fruit's colored rind
Which dressing is an emulsified dressing containing chopped cooked eggs, pickles, parsley, onions, mayonnaise and ketchup? A. Russian dressing B. Thousand Island dressing C. Caesar dressing D. French dressing E. Ranch dressing
Thousand Island dressing
For a one-hour cocktail party, how many pieces of hors d'oeuvre are appropriate? A. Four to six pieces B. Two to four pieces C. Two to three pieces D. Three to five pieces E. One to two pieces
Three to five pieces
What would the proper amount of both cold and hot hors d'oeuvre sufficient for most events be? A. Two to three cold and two to three hot B. Three to four cold and three to four hot C. Two to three cold and one to two hot D. One to two cold and one to two hot E. Four to five cold and four to five hot
Three to four cold and three to four hot
How does the U.S. government ensure that consumers know what major components, fats and other nutrients are found in the foods they consume? A. Through the use of the internet B. Through the use of banners C. Through the use of package labels D. Through the use of traditional classroom sessions E. Through the use of national campaigns
Through the use of package labels
When the line cook finds a piece of glass in the salad greens, what should he or she do? A. Throw it out only if you find more than one piece of glass. B. Throw it out immediately and clean out the bin to avoid any glass contamination. C. Pick through it as the shift continues to keep an eye on the product to avoid contamination. D. Alert the chef to make a decision. E. Wash the lettuce again.
Throw it out immediately and clean out the bin to avoid any glass contamination.
_____________ are some of the easiest and most natural plate garnished used. A. Julienne of leeks B. Brunoise of carrots C. Nasturtium buds and flowers D. Lemon wedges E. Thyme or rosemary sprigs
Thyme or rosemary sprigs
What are the ingredients in Jamaican jerk spice? A. Thyme, allspice, cinnamon, cloves and ginger B. Marjoram, rosemary, lavender, thyme and parsley C. Bay leaves, allspice, black pepper, white pepper and chili pepper D. Cumin, turmeric, allspice, fenugreek and garlic E. Chili powder, garlic, dried onion powder, cumin and black pepper
Thyme, allspice, cinnamon, cloves and ginger
Which veal organ is the sweetbreads? A. Brains B. Kidneys C. Heart D. Thymus gland E. Liver
Thymus gland
What is another name for Havarti? A. Jarlsberg B. Muenster C. Tilsit D. Vaccino E. Taleggio
Tilsit
What is a piece of large rectangular cooking equipment used to make a quantity of stock, soups and stews called? A. Rectangular flat top B. Combi C. Stock pot D. Steam-jacketed kettle E. Tilting skillet
Tilting skillet
How would you serve gelatin-based salads individually for a wedding banquet? A. In a quart stainless steel bowl B. In a large bowl C. In a hotel pan D. Timbales E. In paper cups
Timbales
What is the difference between soft-cooked eggs and hard-cooked eggs? A. Salt in the water B. Vinegar in the water C. Time D. Temperature E. Type of egg
Time
Which of the following would NOT be on the menu? A. Essential ingredients B. Service method C. Descriptions such as the preparation method D. List of the foods offered E. Time involved in preparation
Time involved in preparation
What would NOT be a consideration when purchasing poultry? A. How birds were raised B. Time it was harvested C. Variety D. Economic issues such as cost E. How birds were processed
Time it was harvested
Profiteroles are _______________ that are filled with savory or sweet food and served as soup garnishes. A. Royale B. Pomme dauphine C. Tiny cream puffs D. Madrilène E. Croutons
Tiny cream puffs
Why do you sauté rice in butter or oil for pilaf? A. To ensure the rice stays firm B. To color the rice brown or red C. To cook the rice in 5 minutes D. To aid in the absorption of flavors from the fat E. To force the rice to break open when cooked
To aid in the absorption of flavors from the fat
Why do chef's and cooks use portion control tools? A. To make the meal balanced nutritionally B. To control portion cost C. To cut down on waste and sanitation issues D. To make the food attractive E. To make sure the guests get enough food on their plates
To control portion cost
Aspic jelly is mainly used funneled into cooked pâtés en croute _______________. A. As a blending agent B. As an emulsifier C. To add protein D. As a shiner E. To fill in the gaps
To fill in the gaps
What are marinades used for? A. To flavor fruits for dessert sauces B. To quickly flavor foods in a short amount of time C. To flavor and tenderize meats, poultry and other protein foods D. Dressings for starch based salads E. To add to stuffing after use on meat
To flavor and tenderize meats, poultry and other protein foods
Which of the following is NOT a use for vinegar? A. As a cooking ingredient B. As a preservative C. As a cleaning solution D. As a condiment E. To fry an egg.
To fry an egg.
Why might you simmer cuts of meat from the shoulder? A. To extract curing salt or brine B. To add flavor from the cooking liquid C. To get a strong broth D. To make it more tender E. To prepare roast beef
To make it more tender
Why is vinegar added to the water when poaching eggs? A. For flavor B. To prevent overcooking C. To keep the egg albumin white D. To prevent a green ring from forming around the yolk E. To prevent the white from spreading
To prevent the white from spreading
What is the best reason for having reach-in refrigerators and freezers? A. To provide quick access to foods B. To keep cold foods cold before service C. To quickly chill hot foods D. To provide an overflow for items that don't fit in the walk-ins E. To chill soups and sauces quickly
To provide quick access to foods
Because of their color, texture and flavor, pomegranate seeds make the perfect garnish for bean and grain type salads. T or F
True
What is it mean to "shock" foods? A. To quickly chill blanched foods in ice water B. To cook slowly to tenderize the protein C. To partially cook a food in boiling or simmering liquid D. To partially cook a food by any cooking method E. To cook quickly to set the color
To quickly chill blanched foods in ice water
The word restaurant is derived from the French word restaurer, which means what? A. To rest B. To be restrained C. To restore D. To be restless E. To resign
To restore
Why should you stir foods being chilled over an ice bath? A. To shock or refresh blanched or parcooked vegetables B. To gel a stock C. To keep the sauces from breaking D. To retain color in meat E. To set the protein
To shock or refresh blanched or parcooked vegetables
How would you garnish a fruit gelatin salad? A. Cheddar cheese B. Sliced mushrooms C. Toasted pecans D. Basil E. Zucchini
Toasted pecans
What is the most common base for canapé? A. Sliced zucchini B. Toasted thin slice of bread C. Puff pastry D. Toasted pastry shell E. Sliced cucumber slice
Toasted thin slice of bread
Which of the following vegetables is also called a husk tomato? A. Brandywine tomatoes B. Tomatillos C. Jalapeños D. Green tomatoes E. Chayotes
Tomatillos
Besides browned mirepoix and bones, what else gives brown stock its darker color? A. Red wine B. Food coloring C. Caramel coloring D. Bouquet garni E. Tomato paste
Tomato paste
Which of the following foods are used to decorate the plate? A. Bâtonnet of zucchini B. Julienne of carrots C. Tomato rose D. Tourné potatoes E. Waffle-cut purple potatoes
Tomato rose
What would be an appropriate garnish for Greek salad? A. Red and yellow cherry tomatoes, halved with basil leaves B. Toasted walnuts C. Eggs, mushrooms, red onions and crisp bacon D. Tomato wedges E. Shaved Asiago cheese and basil leaves
Tomato wedges
The cookies had an odd soupy taste to them and weird browned spots. What might be the cause? A. Undermixing B. Too little baking soda in formula C. Too much baking soda in formula D. Using ammonia bicarbonate E. Overmixing
Too much baking soda in formula
Chef Claude noticed that the mousseline, when unmolded, started to disintegrate. What might have been the problem? A. Too many egg whites B. Too much protein C. Too much gelatin D. Too much cream E. Too much fat back
Too much cream
Fajitas are cut from which of the following subprimals? A. Top (inside) round B. Brisket C. Strip loin D. Top blade (flat iron) E. Tri tip
Top blade (flat iron)
Which is the best choice for making a wrap? A. Croissant B. Pita C. Tortilla D. Sourdough E. Crusty French roll
Tortilla
What do you divide by 100 to get baker's percentage conversion factor? A. Percentage of ingredients other than flour B. Total baker's percentage C. Percentage of flour ingredients D. Weight of the flour E. Total yield of flour
Total baker's percentage
Dry heat cooking methods are NOT recommended for _______________ cuts of meat or those high in connective tissue. A. Tough B. Thin C. Rib D. Fatty E. Tenderloin
Tough
______________ does not get destroyed by ionizing radiation when used on meat. A. E. coli 0157 B. Toxins C. Viruses D. Spoilage microorganisms E. Pathogens
Toxins
Which of the following cuts from the sirloin are cooked using dry-heat methods such as broiling, grilling or roasting? A. Tri tip B. Short ribs C. Pot roast D. New England boiled dinner E. Beef roulade
Tri tip
What type of pork product would Chef Heinz purchase for scrapple? A. Fresh ham B. Tongue C. Shoulder D. Belly E. Trotters
Trotters
What species of fish are produced in large quantities on aquafarms in Idaho and the American West? A. Largemouth bass B. Pike C. Sturgeon D. Black bass E. Trout
Trout
A detachable probe thermometer is left in foods that are cooking because doing so helps to read the temperature during cooking. T or F
True
A dull knife is more dangerous than a sharp one. T or F
True
A healthy diet contains a moderate amount of fat; in fact, some forms of fat are considered essential. T or F
True
A mesclun salad contains several types of lettuces and may be garnished with edible flowers, such as nasturtiums. T or F
True
A portion scoop is useful for preparing egg or tuna salad sandwiches. T or F
True
A prep list helps the head chef determine who will prepare certain dishes or their components so that no workstation is overburdened. T or F
True
A vegetable stock has no gelatin because it contains no animal products. T or F
True
After the game meat is removed, the marinade may be added to the cooking liquid or reduced and used in a sauce. T or F
True
Another name for a master baker is maître boulanger. T or F
True
Apples and pears can be baked with their skins still attached, which will help hold the fruit together when cooked. T or F
True
Because it is small enough, lamb is one animal that is practical for restaurants to receive whole. T or F
True
How would you make a sautéed item healthier to eat? A. Use a healthy oil such as walnut or olive oil. B. Sauté in wine or stock. C. Add spices and herbs. D. Flame with brandy to burn off extra fat. E. Use non-stick or well-seasoned cast iron cookware.
Use non-stick or well-seasoned cast iron cookware.
A customer found thin metal shavings in her stew. What was the most likely reason for these shavings to be there? A. From the pot it was cooked in B. Using an old can opener on the can C. Staples from boxes D. Scrubbing pots and pans E. Pieces of aluminum foil from the cover on the pan
Using an old can opener on the can
Which grade of beef is used for canned meat products? A. Select B. Utility C. Choice D. Prime E. Standard
Utility
What is the type of knife used for general purpose cutting of fruits and vegetables? A. Tourné knife B. Santuko knife C. Ulu knife D. Utility knife E. French knife
Utility knife
What variety of orange would you purchase for freshly pressed orange juice? A. Navel orange B. Mandarin orange C. Blood orange D. Bitter orange E. Valencia orange
Valencia orange
Which of the following preparations of veal fricassee is correct? A. Veal fricassee is broiled. B. Veal fricassee is cut into large pieces instead of cubes. C. Veal fricassee cubes are sautéed but not browned. D. Veal fricassee is cut from the rib section of the veal carcass. E. Veal fricassee is cubed and browned.
Veal fricassee cubes are sautéed but not browned.
Which of the following primal cuts of veal does scallopini and cutlets come from? A. Veal shoulder B. Veal rib C. Veal leg D. Veal loin E. Veal breast
Veal leg
What veal cut would you purchase for roasted veal with wild mushrooms? A. Veal breast B. Veal shank C. Veal loin D. Veal rib E. Veal chop
Veal loin
What is the term used to describe someone that only eats vegetables and fruit and uses no animal products whatsoever? A. Ovo-vegetarian B. Vegetarian C. Fruitarian D. Lacto-vegetarian E. Vegan
Vegan
When coming up with new ideas for small plates, highlight _______________ as center-of-the-plate items. A. Starches B. Cheese C. Vegetables D. Seafood E. Proteins
Vegetables
Which mother sauce family does Suprême, Allemande, and Normandy belong to? A. Tomato B. Béchamel C. Velouté D. Hollandaise E. Espagnole
Velouté
To make a western-style chili, which of the following game meats is commonly used? A. Rattlesnake B. Venison C. Alligator D. Pheasant E. Quail
Venison
What is the general name for meat that comes from deer, moose, elk, and antelope? A. Lapin B. Small game C. Venison D. Lièvre E. Boar
Venison
Which animal has the same basic muscle structure as lamb and is often cut and sold the same way? A. Venison B. Beef C. Veal D. Wild boar E. Pork
Venison
Which wild game would Chef Dee use to make grilled chops? A. Alligator B. Venison C. Pheasant D. Boar E. Rabbit
Venison
Which of the following would be an appropriate title for a menu item? A. Road Kill Café Steak with Red Sauce B. Uncle Dan's Special Steak C. Chef's Surprise D. Venison Steak with Huckleberry Gastrique E. Berry Meat to Eat
Venison Steak with Huckleberry Gastrique
What degree of doneness is the term "bleu"? A. Well done B. Medium C. Very rare D. Rare E. Medium well
Very rare
What is the name of a cold version of potato leek soup? A. Vichyssoise B. Gazpacho C. Borsch D. Consommé madrilène E. Consommé Portugaise
Vichyssoise
What is the name of a famous cold potato soup? A. Callaloo B. Vichyssoise C. Cock-a-leekie D. Mulligatawny E. Clam chowder
Vichyssoise
What ingredient in pickling helps to preserve the vegetables and fruits? A. Lemon juice B. Vinegar C. Tartaric acid D. Lactic acid E. Ascorbic acid
Vinegar
Country hams are a specialty found in which state of the U.S.? A. Louisiana B. Illinois C. Iowa D. Maine E. Virginia
Virginia
What is the function of vitamin A in the human body? A. Vitamin A keeps skin healthy and protects eyes. B. Vitamin A assists blood-clotting. C. Vitamin A is an antioxidant. D. Vitamin A helps body absorb calcium. E. Vitamin A assists energy metabolism.
Vitamin A keeps skin healthy and protects eyes.
Which of the following is NOT a fat-soluble vitamin? A. Vitamin K B. Vitamin B C. Vitamin A D. Vitamin D E. Vitamin E
Vitamin B
Which vitamin promotes the absorption of the calcium that the body utilizes for proper bone growth? A. Vitamin C B. Vitamin D C. Vitamin A D. Vitamin B E. Vitamin E
Vitamin D
Nuts, such as almonds, hazelnuts and peanuts, and sunflower seeds are excellent sources of which vitamin? A. Vitamin D B. Vitamin E C. Vitamin A D. Vitamin C E. Vitamin B
Vitamin E
Which of the following statements about water is incorrect? A. Water cushions the cells. B. Water assists in waste elimination. C. Water causes the blood in the body to dilute. D. Water maintains stable body temperatures. E. Water lubricates the joints.
Water causes the blood in the body to dilute.
What is the name of a leafy green with tiny, peppery-tasting leaves? A. Lambs tongue B. Mache C. Sorrel D. Lola Rosa E. Watercress
Watercress
Which of the following statements is NOT correct? A. We cook food to make it more digestible. B. We cook food to make it taste better. C. We cook food to make it safer to eat by killing pathogens. D. We cook food to make it edible. E. We cook food to make it last for months.
We cook food to make it last for months.
Eggs are sold as determined by _______________. A. Size B. Type C. Breed D. Color E. Weight
Weight
How would you core a head of iceberg used for salad? A. V-cut to remove most of the core B. Use the whole head; the core is soft and edible C. Whack the base of the head and pull out core D. Trim off the leaves E. Cut out the center of the head
Whack the base of the head and pull out core
When is a cheese allowed to be called a "farmstead" cheese? A. When it is made on the producer's property with milk from the producer's own herd. B. When it is made and cured in the barn to have the proper heat and environment. C. When 60% of this cheese is made from organic goat cheese. D. When it is mostly handmade in small batches using as little mechanical assistance as possible. E. When it is cultured by natural farm-raised rennet.
When it is made on the producer's property with milk from the producer's own herd.
When are restaurants obligated to supply real evidence of the nutritional components in the foods they serve? A. When called upon by the government B. Whenever making a nutritional claim C. When a guest requests it D. All the time E. Never
Whenever making a nutritional claim
What is the best time of the year to purchase fresh vegetables to obtain the best tasting and best-looking crops at the best price? A. Winter months B. Spring growing season C. Summer months D. Fall harvest E. Whenever they are in season
Whenever they are in season
Chef Jennifer is preparing a banquet for a large Arabic company. They have requested lamb. Which type of lamb should she consider serving? A. Braised shanks B. Lamb curry C. Stuffed breast of lamb D. Whole roast spring lamb E. Frenched lamb chops
Whole roast spring lamb
Which of the following foods would NOT be included into a tossed salad? A. Watercress B. Spinach leaves C. Torn romaine leaves D. Whole, large, grilled chicken breast E. Arugula
Whole, large, grilled chicken breast
What type of game meat can be substituted for venison or pork when additional larding is done? A. Snake B. Moose C. Wild Boar D. Bison E. Antelope
Wild Boar
Which game meat is often used roasted or made into sausages and terrines? A. Beefalo B. Wild boar C. Antelope D. Snake E. Bison
Wild boar
The drumette comes from which part of the chicken? A. Breast B. Thigh C. Back D. Leg E. Wing
Wing
What part of the chicken is attached to the breast when sold as a chicken quarter? A. Back B. Keel C. Wing D. Thigh E. Leg
Wing
When should hard-cooked eggs in the shell be used if refrigerated at 36°F (2°C)? A. Within 5 days B. Within 7 days C. Within 3 days D. Within 14 days E. Within 2 days
Within 7 days
Who was the chef that promoted "fusion" cuisine? A. Dan Barber B. Wolfgang Puck C. Grant Achatz D. Alice Waters E. Gaston Lenôtre
Wolfgang Puck
Which of the following would be the best cutting surface to work on? A. Glass B. Cork C. Wood D. Concrete E. Stainless steel
Wood
What is the name of a popular Japanese dish made with small pieces of chicken threaded on wooden skewers and grilled over charcoal? A. Soba chicken B. Yakitori chicken C. Chicken satay D. Bangkok-style chicken E. Lemongrass chicken
Yakitori chicken
What is the market name for turkey 15 months or younger? A. Poussin B. Mature C. Roaster D. Moulard E. Yearling
Yearling
An entire beef carcass can range in weight _______________. A. from 700 to more than 1000 pounds (371 to 538 kilograms) B. from 500 to more than 800 pounds (240 to 380 kilograms) C. from 400 to more than 700 pounds (204 to 371 kilograms) D. from 600 to more than 900 pounds (316 to 482 kilograms) E. from 800 to more than 1100 pounds (380 to 593 kilograms)
from 500 to more than 800 pounds (240 to 380 kilograms)
A chef purchases a 10-pound chuck roast for $48.90. As he trims the meat to grind into 4-ounce patties, he loses 2 pounds of the yield to waste. What is the E.P. cost per patty? A. $1.26 B. $1.62 C. $1.52 D. $1.73 E. $1.49
$1.52
A chef purchases a 9.25-pound pork loin for $35.61. As she trims the loin to portion 5-ounce chops, she loses ¾ pound of the yield to waste. What is the E.P. cost per pound? A. $4.13 per pound B. $3.93 per pound C. $3.52 per pound D. $3.78 per pound E. $4.18 per pound
$4.18 per pound
If one pound of whole butter costs $4.69, what is the final cost to produce one pound of clarified butter? A. $4.94 B. $6.24 C. $6.36 D. $0.67 E. $3.69
$6.24
What type of egg would be appropriate for hard-cooked eggs? A. 2-day old refrigerated eggs B. 1-week old refrigerated eggs C. Day old refrigerated eggs D. 4-day old refrigerated eggs E. 2-week-old refrigerated eggs
2-week-old refrigerated eggs
Meatballs should contain _______________. A. 10% fat and 90% lean B. 15% fat and 85% lean C. 30% fat and 70% lean D. 20% fat and 80% lean E. 25% fat and 75% lean
20% fat and 80% lean
Brines are usually set at which of the following percentages? A. 3% to 5% B. 2% to 3% C. 7% to 8 % D. 1% to 2% E. 6% to 7%
3% to 5%
When eating nutrient-dense foods, what percentage of grain products should be whole grain? A. 50% B. 60 % C. 20% D. 40% E. 30%
50%
Which percentage of lamb sold in the United States is imported from New Zealand and Australia? A. 45% B. 30% C. 25% D. 35% E. 50%
50%
How much of a chickens' muscle tissue is made up of water? A. 82% B. 72% C. 78% D. 62% E. 66%
72%
What is the percentage of milkfat contained in European-style butter? A. 86% to 89% B. 84% to 88% C. 82% to 86% D. 78% to 89% E. 87% to 90%
82% to 86%
_______________ is the French word for "mouth pleaser." A. Amuse-bouche B. Amuse apero C. Petites bouchées D. Petites mordure E. Crostini
Amuse-bouche
The weight of the ingredient divided by the weight of the flour times 100 equals _______________. A. Baker's percentage of ingredients B. Mass of the flour C. Baker's percentage of flour D. Baker's percentage of portions E. Baker's percentage of batch
Baker's percentage of ingredients
What are the components of a canapé? A. Base and spread B. Base, spread and filling C. Base and filling D. Base, spread, filling and garnish E. Base, spread and garnish
Base, spread and garnish
When preparing a chowder, the vegetables in the chowder are _______________. A. Julienned B. Puréed C. Tourner D. Bite-sized rough cut or cubed E. Poached
Bite-sized rough cut or cubed
Which cooking method is best for the breast? A. Boiling: moist heat B. Steaming: moist heat C. Braising: combination D. Grilling: dry heat E. Sautéing: dry heat
Braising: combination
Which cooking method is best for the kidneys? A. Braising: combination B. Grilling: dry heat C. Boiling: moist heat D. Steaming: moist heat E. Sautéing: dry heat
Braising: combination
What is the market name for ducks that are 8 weeks or younger? A. Yearling B. Roaster C. Young D. Broiler/fryer E. Mature
Broiler/fryer
Which class of chickens weighing 3 pounds 8 ounces or less (1.5 kilograms) are slaughtered when 10 weeks or younger? A. Capons B. Roaster C. Game hens D. Poussin E. Broiler/fryer
Broiler/fryer
Which term describes a duck that has been slaughtered at less than eight weeks old? A. Tom B. Squab C. Chick D. Broiler/fryer E. Gosling
Broiler/fryer
What is another term for pan-basting chicken? A. Braising B. Deep-frying C. Butter-basting D. Sautéing E. Sweating
Butter-basting
What type of sauce or coating did Chef Tom use to decoratively cover the whole poached salmon for Sunday brunch? A. Blanc de Cuisson B. Velouté C. Chaud-froid D. Poêler E. Béchamel
Chaud-froid
What type of knife would you choose to cut down to the head and then to filet a whole round fish? A. Chef's knife B. Slicing knife C. Paring knife D. Scimitar E. Cleaver
Chef's knife
What are the flavor principles of Central Asia? A. Soy sauce, ginger and sesame seeds B. Peppers, garlic and shallots C. Cinnamon, fruit and nuts D. Cream, butter, garlic and mushrooms E. Basil, dill, mint and shallots
Cinnamon, fruit and nuts
What is one of the greatest sanitation hazards when making sandwiches? A. Frequent handwashing B. Cross-contamination C. Keeping hot foods hot and cold foods cold D. Mayonnaise based spreads E. High-protein foods
Cross-contamination
What are the food profiles of India composed of? A. Cumin, ginger, garlic, mustard seed, coconut, tamarind and chile B. Tomato, cinnamon or olive oil, lemon and oregano C. Olive oil, garlic, basil, wine vinegar, garlic and parsley D. Olive oil, garlic, nut or olive oil, onion, pepper and tomato E. Olive oil, thyme, rosemary, marjoram, sage and tomato as a variation
Cumin, ginger, garlic, mustard seed, coconut, tamarind and chile
Which is the best way to cook battered foods? A. Baking B. Broiling C. Deep-fat frying D. Grilling E. Steaming
Deep-fat frying
Which cooking method submerges breaded or battered food in hot fat? A. Deep-frying B. Pan-frying C. Butter poaching D. Stir-frying E. Sautéing
Deep-frying
When pan-frying chicken, which of the following statements is true? A. Pan-frying requires a slightly lower temperature then when sautéing. B. The bigger the pieces, the hotter the fat temperature is. C. Thinner pieces require lower temperature. D. Chicken should be moist and well marinated when pan-frying. E. The fat should be at room temperature when starting the chicken in the pan.
Pan-frying requires a slightly lower temperature then when sautéing.
Which of the following Italian cheeses is only produced mid-April to mid-November? A. Pecorino Romano B. Asiago C. Parmigiano-Reggiano D. Grana Padano E. Parmesan
Parmigiano-Reggiano
Which of the following tools and equipment would be used to clarify butter? A. Sauté pan, skimmer, colander, ladle, measuring cup and bain marie B. Sauteuse, stainless steel bowl, colander, skimmer and sieve C. Stock pot, ladle, plastic bucket, skimmer, sieve and bain marie D. Saucepot, stainless steel bowl, ladle, skimmer and bain marie E. Stock pot, colander, sieve, ladle, cheesecloth and bain marie
Saucepot, stainless steel bowl, ladle, skimmer and bain marie
What tools or equipment would you use to make sachets? A. Scissors, parchment paper, rosemary sprig, peppercorns, bay leaf, garlic and string B. Chef's knife, parchment paper, carrot sticks, peppercorns, bay leaf, leeks and string C. Scissors, parchment paper, parsley stems, peppercorns, bay leaf, shallots and string D. Scissors, cheesecloth, parsley stems, peppercorns, bay leaf, garlic, thyme and string E. Paring knife, cheesecloth, rosemary sprig, peppercorns, bay leaf and string
Scissors, cheesecloth, parsley stems, peppercorns, bay leaf, garlic, thyme and string
What is authentic Greek yogurt usually made from? A. Sheep's milk B. Goat's milk C. Whey D. Buffalo's milk E. Cow's milk
Sheep's milk
_______________ is the best garnish for a canapé spread with lemon butter? A. Truffle slice, apple slice and cornichon B. Smoked meats, pâté and dry salami coronet C. Grape half, walnuts, roast beef roulade and pear slice D. Smoked oyster, sardine and pimento E. Shrimp, crab, caviar and salmon gravlax
Shrimp, crab, caviar and salmon gravlax
What is the best way to describe a canapé? A. Raw or blanched vegetables and dips B. Miniature hot or cold sandwich C. Small, open-faced sandwich D. Crudités E. Small pies stuffed with filling
Small, open-faced sandwich
Which of the following seafood is NOT characterized by soft, unsegmented bodies with no internal skeleton? A. Bay scallops B. Soft-shell crab C. Blue mussels D. Bluepoint oysters E. Manilla clams
Soft-shell crab
Chef Rose is making a dairy-free cheesecake. What would she use as a substitute? A. Lactose free cream cheese B. Almond paste C. Nut butter D. Tofu E. Soy-based cream cheese
Soy-based cream cheese
Which is the most recommended method for cooking bok choy? A. Stir-frying B. Baking C. Pan-frying D. Boiling E. Deep-frying
Stir-frying
What are the main ingredients in consommé paysanne? A. Blanched or sautéed brunoise of turnip, leek, celery and onion B. Assorted blanched vegetables C. Tomatoes or tomato juice, served hot or cold D. Thin, flat small rectangles or triangles of leek, turnip, carrot, celery and potato which is often served cold E. Blanched or sautéed julienne of carrot, turnip, leek, celery, cabbage and onion
Thin, flat small rectangles or triangles of leek, turnip, carrot, celery and potato which is often served cold
Gouda and Edam are examples of _______________ cheeses, which are essentially sealed during the ripening process. A. Dry-rind B. Washed-rind C. Smoked D. Wiped rind E. Waxed-rind
Waxed-rind