Final Exam Practice Gurcsik
____ 1 How long can TCS food be held in the tempature danger zone? A. 3 B.4 C. 5 D. 6
1 B
____ 10 If grease falls on the floor, it should be cleaned ____. A. as soon as you have the time B. within the day C. within the hour D. immediately
10 D
____ 100 Which of the following ingredients helps to emulsify mayonnaise and emulsified dressings? A. Salt. B. Oil. C. Vinegar. D. Mustard.
100 D
____ 13 Roux is a mixture of flour and A. water B. milk C. fat D. yogurt
13 C
____ 130 What is an example of an Italian soup? A. Cream of onion B. Loaded baked potato C. Borscht D.Minestrone
130 D
____ 131 The best way to make a good quality soup is to A. Use a high quality stock B. use leftover ingredients C. use a packaged base D. use advanced ingredients
131 A
____ 132 How do you season a cast iron pan? A. scrub it with soap and water B. bake it in the oven C. burn it on the range for one hour D. soak it in water overnight
132 B
____ 133 Scoop numbers are a count of how many scoops are in a A. pint B. quart C. half gallon D. gallon
133 B
____ 134 Final rinse temp on a dishwasher must reach A. 135 B. 165 C. 180 D. 212
134 C
____ 135 A mixture uses to thicken liquids while keeping the liquid clear A. flour B. slurry C.starch D. roux
135 B
____ 136 What is the minimum temp. that food can be on a hot buffet line? A. 135 B. 145 C. 70 D. 160
136 A
____ 137 Brie is a type of ______ cheese A. fresh B. soft C. hard D. aged
137 B
____ 138 Which pie do you bake with the filling? A. coconut cream B. Apple Pie C. lemon merangue D. pudding pie
138 B
____ 139 Soak apples in water with ______ to prevent browning A. salt B. sugar C. baking soda D. acid
139 D
____ 14 Which fat has the highest smoke point? A. shorteneing B. butter C. peanut oil D. canola oil
14 C
____ 140 A greenring around a hard boiled egg indicates that the egg was A. under cooked B. cooked to slowly C. cooked too quickly D. overcooked
140 D
____ 141 Cookies are identified by their? A. size B. flavor C. shape D. oven temp
141 C
____ 142 _______ is made by cutting fat into flour forming pea sized fat chunks. A. cookies B. cakes C. mealy dough D. flakey dough
142 D
____ 143 What is a green vegetable with green stalk, small bulb and strong onion flavor A. chervil B. chive C. scallion D. garlic
143 C
____ 144 Soy, Rice and almond are all ________ milk products. A. healty B. protein free C. fat free D. dairy free
144 D
____ 145 Potatoes that are shreaded and then formed into pattys and used for breakfast. A. duchess potatoes B. home fries C. hash browns D. breakfast potatoes
145 C
____ 146 What type of cheese is similar to brie A. american B. swiss C. camembert D. bleu
146 C
____ 147 A cured and smoked product that only needs to be heated for service. A. ham B. bacon C. ham hocks D. scrapple
147 A
____ 148 Five essential nutrients in the human diet. A. Fat, Protein, Carbs, Vitamins, Water B. Fat, Protein, Carbs, Saturated Fat and Oils C. Fat, Protein, Carbs, Vitamins, Minerals D. Fat, Protein, Carbs, Vitamins, Fiber
148 C
____ 149 What is the term for the natural juices that flow from cooked meat? A. juice B. fond C. au jus D. blood
149 C
____ 15 If the food in a frying pan catches fire, covering the pan removes which of the following required ingredients necessary for fire? A. Heat. B. Oxygen. C. Fuel. D. All of the above.
15 B
____ 150 Bagels must first be _______ than baked. A. boiled B. broiled C. fried D. aged
150 A
____ 151 Most tender cut of beef from rear of the steer A. brisket B. flank C. shank D. porterhouse
151 D
____ 152 What process takes an unsaturated fat and converts it into a saturated fat? A. hydrogenation B. saturation C. larding D. barding
152 A
____ 153 Which pie do you back with the crust? A. coconut cream B. chiffon C. lemon merangue D. egg custard
153 D
____ 154 What degree angle do you sharpen knives? A. 10 B. 45 C. 20 D. 90
154 C
____ 155 What type of milk comes right from the cow? A. raw B. fresh C. whole D. skim
155 A
____ 22 The key factor to consider when judging the quality of a knife is the ____. A. type of metal used for the blade B. weight of the bolster C. shape of the tang D. fit of the knife guard
22 A
____220 Brownies are a popular variety of which of the following types of cookie? A.Spritz. B.Icebox. C.Bar. D.Sheet.
220 D
____221 What is the best way to keep an item on a buffet line warm? A. Held out on a table wrapped in insulated tableclots B.chafing dish C.hotel pan D.heat lamps
221 B
____222 What is another name for whole dry milk? A.NFDM B. dry milk C. powdered milk D. evaporated milk
222 C
____248 How is American service served? A. right hand, right side B.left hand, right side C.left hand, left side D. across the table
248 A
____ 53 Another name for a pancake is A. Cruller B. fritter C. hotcake D. waffle
53 C
____ 54 To cook customers' breakfast and lunch orders, a fast-paced, short-order establishment is likely to rely heavily on a ____. A. tilt braiser B. griddle C. salamander D. bain marie
54 B
____ 55 The method of heat transfer that takes place in a conventional oven, which circulates hot, dry air around the food and cooks it, is called ____. A. open-burner B. conduction C. convection D. broiling
55 C
____ 56A term used to describe a dish that is boiled and served without a sauce is A. a la carte B. al 'anglaise C. au gratin D. al dente
56 B
____ 57 The best choice of appliance for steaming food that might be easily ruined by overcooking is the ____. A. convection steamer B. pressure steamer C. steam-jacketed kettle D. steam table
57 A
____ 101 What grade size can is used in commercial kitchen? A. #5 B. #10 C. #15 D. #20
101 B
____ 102 Why style of menu offers a complete meal for one set price? A. Buffet B. Family Style C. a la carte D. pre fixe
102 D
____ 103 Which of the following is a dry cooking method? A. poach B. boil C. deep fry D. concase
103 C
____ 104 A mannor of decorating a pie crusts in which the edge is folded using your fingers. A. Fluting B. Lattice C. Blind Bake D. Folding
104 A
____ 105 The part of citrus fruits that contains highly flavorful oils is the ____. A. core B. zest C. pith D. All of the above.
105 B
____ 106 What happens when you cook egg custard? A. the egg scrambles and thickens B. the egg coagulates and thickens C. the egg stays liquid D. the egg dehydrates
106 B
____ 107 What should an interviewer look for first? A. lots of skills B. good hair cut C. A clean and well groomed appearance D. resume
107 C
____ 108 A club sandwich_____. A. is an open face sandwich with mayo and bacon B. a pressed sandwich with lettuce, tomato and mayo C. a tripple decker sandwich with bacon,LTO and mayo D. type of hot dog
108 C
____ 109 When a liquid is added to a pan to remove the fond after sauteeing is known as A. watering B. searing C. cleaning D. deglazing
109 D
____ 11 If a burn causes skin to redden or blister, ____. A. rub the burned part with butter B. wrap the burned part in a towel C. immerse the burned part in ice water D. immerse the burned part in cold water
11 D
____ 110 Albumin is located where in the egg? A. yolk B. white C. chalaza D. shell
110 B
____ 111 Submerging eggs into barely simmering water is known as? A. Shirred B. poached C. scrambled D. soft boiled
111 B
____ 112 The first point of services is to A. Take an appetizer order B. Take a food order C. Take a salad order D. Take a beverage order
112 D
____ 113 Baked egg dish that contains a crust A. Coddled B. Crème Brulee C. Quiche D. Frittata
113 C
____ 114 The computerized cash register is also known as a A. POS system B. POC system C. COS System D. ADD system
114 A
____ 115 When using a chemical leavening agent to make breads they are known as A. pancakes B. flap jacks C. fast breads D. quick breads
115 D
____ 116 When using a starch to thicken liquid, the liquid must ____. A. not warm beyond lukewarm B. not warm beyond a simmer C. come to the point of just beginning to boil D. come to a full boil
116 D
____ 117 An individual place setting is also known as a A. head count B. chair C. cover D. person
117 C
____ 118 A good example of a complex carbohydrate is A. pork B. pineapple C. apple D. legume
118 D
119 A. Solo cup B. metal container C. glass D. plastic pitcher
119 C
____ 12 When lifting a heavy object, ____. A. keep your back and knees as straight as possible B. bend your back and keep your knees as straight as possible C. keep your back straight and bend your knees D. bend your back and your knees
12 C
____ 120 The single bond fat molecule is the A. Belly Fat B. trans fat C. saturated fat D. unsaturated fat
120 D
____ 121 The type of service where the food is plated in the kitchen and delivered to each individual cover. A. French B. Russian C. Mexican D. American
121 D
____ 122 A type of broiler with top radiant heat used to brown foods. A. Grill B. Range C. Salamander D. Flattop
122 C
____ 123 The ingredient that is removed from brown sugar to make white sugar. A. Honey B. maple syrup C. Molasses D. agave
123 C
____ 124 What is bavarian cream? A. milk thickend by roux B. custard thickened with gelatin C. milk and egg thickend with a slurry D. whipped cream thickened merangue
124 B
____ 125 Passing Hors d'oeuvres is also known as. A. waiter service B. butler service C. Host Service D. buffet service
125 B
____ 126 What is sanitizing? A. reducing pathogens to a safe level B. reducing dirt C. increasing PH D. altering the hardness of water
126 A
____ 127 Elderly, infants and people on cancer medication are at a higher risk for foodbourne due to A. their time spent in the hospital B. increase risk of allergys C. weakened immune system D. lowered appetite
127 C
____ 128 The three categories of food safety hazards are biological, physical and A. thermal B. practical C. chemical D. contaminated
128 C
____ 129 For a foodborne illness to be considered as an outbreak a minimum of how many people must experieance the same illness? A. 1 B. 2 C. 3 D. 10
129 B
____ 156 What color stock is used in the preperation of a gumbo? A. white B. clear C. medium D. dark
156 D
____ 157 What must be removed from shrimp before serving? A. Tail, shell and vein B. blood, legs and shell C. head and tail D. shell
157 A
____ 158 What is the first step in cleaning a slicer? A. turn control knob to zero B. take off table C. detach blade guard D. unplug
158 D
____ 159 Chemicals should be stored A. under the sink B. in a separate room C. in the kitchen D. by the dishwasher
159 B
____ 16 Wiping spilled grease off the stove removes which of the following required ingredients necessary for fire? A. Heat. B. Oxygen. C. Fuel. D. All of the above.
16 C
____ 160 Ingredients in a caesar salad include romane, Parmesian cheese, Crutons and A. anchovys B. tomatoes C. onions D. olives
160 A
____ 161 Dressing with the most oil content? A. blue cheese B. ranch C. italian D. french
161 C
____ 162 Which of the following is not a typical reason why chefs tie large pieces of meat? A. To retain a uniform and rounder shape. B. To ensure even cooking. C. To make the cut easier to weigh. D. To hold stuffing.
162 C
____ 163 All Garnishes should be A. colorful B. pretty C. edible D. cold
163 C
____ 164 Gazpachos are cold soups made with A. lettuce and olives B. tomatoes and apples C. cream and stock D. tomatoes and cucumbers
164 D
____ 165 A vichyssoise is a A. cream of potato soup B. tomato soup C. cold potato and leak soup D. gazpacho
165 C
____ 166 Sautéing meat is a ____. A. quick-cooking process done over high heat B. quick-cooking process done over low heat C. slow-cooking process done over low heat D. slow-cooking process done over medium heat
166 A
____ 167 What cooking method results in a golden brown product? A. Boil B. Braise C. Deep Fry D. Poach
167 C
____ 168 What is the safest way to wash a knife? A. Soak it in the pot sink B. Rinse it in the hand sink C. Run it through the dishwasher D. Wash, Rinse, Sanitize and Air dry by hand.
168 D
____ 169 Sauces for grilled or broiled items are ____. A. usually made from pan drippings and wine B. usually made from pan drippings and butter C. usually made from pan drippings and broth D. never made from pan drippings
169 D
____ 17 The first step in dealing with any fire is to quickly____. A. run out of the building B. assess the severity of the fire C. fetch the fire extinguisher D. call the fire department
17 B
____ 170 Which of the following indicators can help chefs judge the doneness of cooked meats by touch? A. The more oily the surface of the meat is, the more well cooked it will be. B. The more dry the surface of the meat is, the more well cooked it will be. C. The firmer the meat is, the more well cooked it will be. D. The softer the meat is, the more well cooked it will be.
170 C
____ 171 What country is provolone from A. USA B. France C. Italy D. Spain
171 C
____ 172 What is in a sachet A. bay leaves, pepper corns, parsley stems,thyme B. celery, bay leaf, parsley C. carrots, celery, onions D. ginger, garlic, scallions
172 A
____ 173 To deglaze a roasting pan, add liquid, ____. A. cover, and simmer B. raise the oven temperature, cover, and simmer C. lower the oven temperature, and simmer D. put the pan on the stovetop, and simmer
173 D
____ 174 Traditionally, gravies for red meats are made with ____. A. white stock and blond roux B. white stock and slurry C. brown stock and slurry D. brown stock and brown roux
174 D
____ 175 Which of the following are suitable for cooking by poaching? A. Breast of young poultry. B. Fish. C. Sausage. D. All of the above.
175 D
____ 176 Which of the following is considered a main benefit of poaching? A. The infusion of flavor to the product being cooked. B. The tenderizing effect. C. All of the above. D. None of the above.
176 A
____ 177 Simmering cooks foods in liquid at temperatures ____. A. between 160°F (71°C) and 180°F (82°C) B. between185°F (85°C) and 205°F (96°C) C. at or above 212°F (100°C) D. at or below 160°F (71°C)
177 B
____ 178 Braising usually involves the use of a small amount of ____. A. hot fat and enough liquid to cover the item halfway B. hot liquid and enough fat to cover the item halfway C. water and enough broth to cover the item D. broth and enough very hot fat to cover the item
178 A
____ 179 Braised dishes are browned first and then cooked ____. A. in an open pan on the stovetop and finished in a covered pan in the oven B. in a covered pan on the stovetop and finished in an open pan in the oven C. in a covered pan on the stovetop and finished in a covered pan in the oven D. in an open pan on the stovetop and finished in an open pan in the oven
179 C
____ 18 Which is the most bitter lettuce? A. Romaine B. Endive C. Iceburg D. Butter Bib
18 B
____ 180 Braising creates a dish that is ____. A. about the same in color and flavor as simmering B. richer in flavor, but not as deeply colored as simmering C. less flavorful, but more deeply colored than simmering D. richer in flavor and deeper in color than simmering
180 D
____ 181 Braising uses ____. A. more liquid than simmering or boiling B. less liquid than simmering, but more than boiling C. less liquid than either simmering or boiling D. less liquid than boiling, but more than simmering
181 C
____ 182 When braising, add mirepoix to the pan after searing and ____. A. sweat for red meats or caramelize for white meats B. sweat for white meats or caramelize for red meats C. boil for red meats and sweat for white meats D. caramelize for poultry and white meats
182 B
____ 183 What is the name of a wine stewerd? A. Poissonnier B. Garde Manger C. Sommelier D. Commis
183 C
____ 184 A recipe for split pea soup yields 7-2/3 quarts. How many 6 ounce portions can be served from one batch of soup? A. 39 B. 40 C. 41 D. 442
184 B
____ 185 Which of the following describes a method of cooking pasta or vegetables in which they have a barely tender consistency? A. a la carte B. au gratin C. al dente D. a l'anglaise
185 C
____ 186 What is a common topping on a bagel with cream cheese? A. Lox B. Beef C. Shrimp D. Oysters.
186 A
____ 187 How much liquid should be added when tripling a recipe calling for 1/4 cup of liquid? A.1/2 cup B. 3/4 cup C. 1 cup D. 1-1/4 cups
187 B
____ 188 A cook needs to make 75 sandwiches. Each sandwich contains 3 ounces of tuna salad. The tuna salad comes in a 20 oz container. How many containers must be purchaced? A. 10 B.11 C. 12 D. 13
188 C
____ 189 To serve 3-egg omlets to 55 people, how many dozen eggs are needed? A.14 B. 16 C. 19 D. 20
189 A
____ 19 Which of the following will make a stock clearer? A. Skimming the fat off of the surface B. adding roux C. roasting the vegetables before adding to the stock D. puree two cups of the stock and add it to the stock
19 A
____ 190 Which of the following is used for cutting through bones? A. Chef Knife B. Cleaver C. Fillet Knife D. Boning Knife
190 B
____ 191 What hot egg emulsion is served right after it is made? A. Mayo B. hollandaise C. vinaigrette D. bechamel
191 B
____246 What is the best way to keep a grill in good working order? A. change out lava rocks B. send grates through dishwasher C. spray with a hose D. scrape and clean daily
246 D
____ 192 The correct identification of a julienne cut is A. Chop into fine pieces B. Cut into small, thin strips about 1/8 by 1/8 by 2inches C. chop into coarse pieces D. Cut into small cubes about 3/4 by 3/4 by 3/4 inches
192 B
____ 193 Which of the following utensils is used for serving sauce on a chicken? A. tablespoon B. slotted spoon C. Measuring cup D. measured ladle
193 D
____194 Steaks can be safely cooked to a lesser degree of doneness than hamburger meat because ____. A.steaks are always cleaner than hamburgers B.steaks are not regulated C.E coli is located on the surface of a solid piece of meat D.E coli cannot live on steak
194 C
____195 Which of the following kills the pathogens in milk? A.Concentration. B.Homogenization. C.Pasteurization. D.Churning.
195 C
____196 Which of the following permanently distributes the butterfat in milk? A.Concentration. B.Homogenization. C.Pasteurization. D.Churning.
196 B
____197 The coagulant that is traditionally added to milk to help thicken it into cheese is ____. A.salt B.curds C.whey D.rennet
197 D
____198 Which of the following is a sign of egg freshness? A.A large air pocket at the end of the egg. B.A thick egg yolk. C.A thick egg white. D.All of the above.
198 C
____199 Most of the nutrients and fat in an egg are contained in the ____. A.albumin B.chalaza C.yolk D.white
199 C
____ 2 Which of the following is the safe way to thaw frozen food? A. Thaw it under cold-running water. B. Thaw it under hot-running water. C. Place it in a pan of warm water. D. Leave it on the counter, fully wrapped.
2 A
____ 20 Poultry should be cooked to A. 145 B. 165 C. 155 D. 180
20 B
____200 When opened eggs that have been cooked in the shell show a green ring surrounding the yolk, it is a sign that they were cooked ____. A.while cold B.at too low a temperature C.at a full boil D.in too little water
200 C
____201 Adding a small amount of vinegar to poaching water will do which of the following? A.Keep the egg from overcooking. B.Aid in coagulating the egg white. C.Aid in coagulating the egg yolk. D.Add flavor to the normally bland taste of eggs.
201 B
____202 Pancakes are leavened with ____. A.yeast and air B.yeast and baking powder C.baking soda or baking powder D.baking soda and yeast
202 C
____ 203 The main difference between different types of wheat flours is ____. A.the color of the wheat from which they are made B.the sugar content of the wheat from which they are made C.the starch content of the wheat from which they are made D.the protein content of the wheat from which they are made
203 D
____204 Shortening makes the finished product ____. A.more tender and less chewy B.more elastic and less tender C.more moist and chewy D.less moist and more fluffy
204 A
____205 In a warm, moist environment, which of the following will feed on any carbohydrates that are present and give off carbon dioxide and alcohol, which will act to leaven baked goods? A.Baking powder. B.Baking soda. C.Yeast. D.All of the above.
205 C
____206 Springform pans are always the best choice of pan for ____. A.tarts with fluted sides B.sponge cakes C.cakes that might be hard to remove from the baking pan D.all layer cakes of more than two layers
206 C
____207 A proofer is a ____. A.cabinet that holds dough products at a warm temperature so they will rise B.test for determining the quality of chocolate C.baking rack that can be rolled into an oven and holds more dough products D.test for determining the amount of gluten in flour
207 A
____208 Compared to a conventional oven, food cooked in a convection oven A.is more likely to have "hot spots" B.takes longer to cook C. cooks at lower temperatures D.is more likelyto carry food-bourne illness
208 C
____209 When baking a cheesecake that must be removed from the pan, which of the following pans is the best choice to use? A.Loaf pans. B.Half-size sheet pan. C.Springform pan. D.Pie pan.
209 C
____ 21 A type of fresh water fish is A. haddock B. halibut C. trout D. flounder
21 C
____210 Quick breads can be in the form of ____. A.dough B.pâte à choux C.batter D.Both A and C.
210 D
____211 The key difference between dough and batter is the ____. A.fat used is usually liquid B.leavening used C.length of time beaten D.amount of fat added
211 A
____212 Overmixing quick bread dough can cause the finished product to be ____. A.soft and dense B.dry and flaky C.tender and smooth D.tough or chewy
212 D
____213 Which of the following describes the biscuit method? A.Combine dry ingredients, cut in shortening, then add liquid ingredients. B.Combine dry ingredients, cut in liquid ingredients, then add shortening. C.Combine liquid ingredients with dry ingredients, then cut in shortening. D.Combine liquid ingredients with shortening, then add dry ingredients all at once.
213 A
____214 As pâte à choux bakes, the batter ____. A.rises, the center becomes hollow, and the outside becomes crisp B.rises, the center becomes hollow, and the outside becomes soft C.contracts, the center solidifies, and the outside becomes tender and flaky D.solidifies, the center firms, and the outside becomes crisp
214 A
____215 What is the best consistency of a cooked potato before mashing? A. Hot and Gluey B. Hot and Dry C.Warm and Moist D.Cold
215 B
____216 Gluten is less likely to overdevelop using the creaming method because the flour is ____. A.added last B.added first C.never sifted D.always low gluten
216 A
____217 For which of the following cookie types is it especially important to allow room for cookies to flatten and spread during baking? A.Spritz. B.Rolled. C.Bar. D.Drop.
217 D
____218 Sugar cookies are a popular variety of which of the following types of cookie? A.Spritz. B.Rolled. C.Bar. D.Drop.
218 B
____219 What is the highest grade for canned goods? A.Grade A B.Prime C.Top Shelf D.There is no grading
219 D
____223 Many bakers place the dough in an oiled container during fermentation and brush oil on the surface of the dough so that ____. A.the bubbles are kept inside B.the oil seeps into the dough to add flavor C.the dough does not stick to the pan D.a dry crust does not form
223 D
____224 Punching the dough after fermentation allows carbon dioxide gas to be ____. A.trapped and allows the yeast to come in contact with more "food" B.released and allows the yeast to come in contact with more "food" C.released and allows the yeast to be protected from contact with additional "food" D.trapped and allows the yeast to be protected from contact with additional "food"
224 B
____225 For efficiently scaling large quantities of individual rolls, a ____ is used. A.portion scale B.dough divider C.muffin pan D.chef's knife
225 B
____226 Proofing is complete when the size of the dough ____ A.increases by half B.doubles C.increases by one and a half D.triples
226 B
____227 A wash gives dough a particular ____. A.color or textured crust B.color and flavor C.texture D.flavor
227 A
____228 During the baking process, yeast is ____. A.stabilized B.activated C.killed D.increased
228 C
____229 Piecrust made with pastry flour is delicate rather than chewy because pastry flour is ____. A.higher in gluten and lower in starch B.higher in gluten and higher in starch C.lower in gluten and lower in starch D.lower in gluten and higher in starch
229 D
____ 23 Eggs used to make eggs Benedict are A. Boiled B. Fried C. Poached D. Scrambled
23 C
____230 For some professional bakers, butter is the top choice of fat for making pies because it ____. A.has good flavor B.is inexpensive C.melts at a higher temperature D.produces a flakier crust than shortening produces
230 A
____231 The more pie dough is mixed and worked during preparation, the more ____ the finished product will be. A.tender B.tough C.flaky D.fragile
231 B
____232 It is essential to use a prebaked pie shell or a pie shell with a crumb crust for cream and chiffon pies because these pies ____. A.are baked at very low temperatures for a long time B.are baked at very low temperatures for a short time C.are baked at high temperatures for a very short time D.are never baked
232 D
____233 Pastry cream is sweetened milk thickened with ____. A.pastry flour and egg whites B.starch and egg yolks C.egg yolks D.well beaten egg whites
233 B
____234 When making crème anglaise, it is important that the crème anglaise ____. A.is simmered for 15 full minutes B.is simmered for no more than five minutes C.never comes to a full boil D.always comes to a full boil
234 C
____235 What equipment can crush, puree, emulsify or chop? A.Blender B.Food Processor C. Immersian Circulator D.Chef Knife
235 B
____236 One cardinal rule when making whipped cream is that the cream must remain ____ throughout the process. A.cold B.cool C.warm D.hot
236 A
____237 To ensure that egg whites whip up into firm peaks, ____. A.add a very small amount of egg yolk to the whites B.add a very small amount of vegetable oil to the whites C.lightly rub the bowl and beaters with butter before adding the egg whites D.keep all fat from touching the bowl or beaters
237 D
____238 A mousse is solidified by ____. A.egg yolks or whole eggs and lightened with heavy cream or French meringue B.egg yolks or whole eggs and lightened with heavy cream or Italian meringue C.fat or gelatin and lightened with whipped cream or French meringue D.fat or gelatin and lightened with whipped cream or Italian meringue
238 D
____239 Ganache is made by adding ____ to chopped chocolate. A.boiling hot water B.ice cold cream C.room temperature evaporated milk D.boiling hot heavy cream
239 D
____ 24 How often must you check the temp. on a salad bar? A. 2 hours B. 3 hours C.4 hours D. 6 hours
24 C
____240 When adding liquid to caramel to prepare caramel sauce, the liquid should be ____. A.hot and added all at once B.hot and added slowly a little at a time C.cool and added all at once D.cool and added slowly a little at a time
240 B
____241 Which of the following front-of-the-house positions welcomes the guests, presents menus, takes orders, serves the food, provides beverage service, and is responsible for the bill? A.Back server. B.Front server. C.Maître d'hôtel. D.Reservationist.
241 B
____242 Which of the following front-of-the-house positions is responsible for coordinating timing with the chef and delivering food from the kitchen to the dining room? A.Back server. B.Front server. C.Maître d'hôtel. D.Reservationist.
242 A
____243 Which of the following is an example of hospitable behavior? A.Visually checking the room to see that all is going well while talking to customers. B.Maintaining a reserved, professional, coolly polite manner. C.Maintaining eye contact, sincerely welcoming guests, and smiling. D.All of the above.
243 C
____244 The server must learn to hold a large fork and spoon in their dominant hand and use the utensils like a pair of tongs to serve food in ____ service. A.American B.family-style C.Russian D.French
244 C
____245 The servers cook and prepare dishes in front of the customer in ____ service. A.American B.family-style C.Russian D.French
245 D
____247 What cut do you need to make in order to make a small dice? A.Julienne B. Batonnet C. Tourne D. Brunoise
247 B
____249 The process of transferring bacteria from one food to another usually by way of unwashed hands, cutting boars, countertops, or kitchen tools is called? A.cross-contamination B.Germination C. anti-sanitation D.backflow
249 A
____ 25 Part of a knife that holds handle onto the tang? A. rivets B. bolster C. edge D. ridge
25 A
____250 The food cost percentage of a restaurant that had food costs of $41,510 and food sales of $118,600 is ____ percent. A.65 B.285 C.35 D.2.85
250 C
____251 The nutrients that are referred to as the building blocks of the human body are called ____. A.proteins B.carbohydrates C.lipids D.vitamins
251 A
____252 Fiber, which helps contribute to overall health by reducing the risk of various cancers and heart disease, is part of the ____ nutrient group. A.proteins B.carbohydrates C.lipids D.vitamins
252 B
____253 The most energy-dense nutrients that humans consume are ____. A.proteins B.carbohydrates C.lipids D.vitamins
253 C
____254 What is the best way to put out a grease fire in a frying pan? A.pour water on the fire B.smother the fire C.move the pan outside D.pour flour on the fire
254 B
____255 The MyPlate food guidance system divides food into which of the following main groups? A.Grains, fruits, vegetables, milk and eggs, and meat and fish. B.Fruits, grains, vegetables, protein foods, and dairy. C.Grains, vegetables, fruits, dairy, meat and beans, and sweets. D.Grains, vegetables and fruits, protein foods, dairy, and sweets.
255 B
____256 A refigerator's temperature should be kept at_______or below. A.35 B.41 C.45 D.51
256 B
____257 Which of the following is the body's chief source of energy? A.Protein. B.Vitamins. C.Minerals. D.Carbohydrates.
257 D
____258 the government organization whose purpose is to set and enforce worksite safety and health standars is A.OPM B.NSF C.NASA D. OSHA
258 D
____259 Each of the following is an example of unsaturated fat except _____. A.olive oil B.nuts C.butter D.avocados
259 C
____ 26 rolled, steel-cut, and ________ are types of oats A. soft-cut B. braised C. whole D. tossed
26 C
____260 Which of the following greens is used in Caesar Salad? A.romaine B.endive C.iceburg D.arugula
260 A
____261 Each of the following is believed to be a beneficial effect of the presence of "good" bacteria in the gut except _____. A.reduce the risk of stroke B.reduce the risk of allergies C.enhance immune function D.improve digestion
261 A
____262 Each of the following is an example of a more healthful cooking method except _____. A.grilling, sautéing, roasting, and baking foods B.poaching fish in flavorful liquid rather than deep frying or panfrying C.cutting fruits and vegetables into large pieces without peeling them D.featuring sauces thickened with fats and starches instead of reduction
262 D
____263 A vegetarian who eats milk, cheese, and other dairy products, but does not eat meat, fish, or poultry is called a _____. A.lacto-vegetarian B.pescetarian C.vegan D.ovo vegetarian
263 A
____264 Which of the following gives the chef the greatest flexibility in making use of the best products available at any given time? A.Static menu. B.Cycle menu. C.Market menu. D.À la carte menu.
264 C
____265 Four major allergens are dairy, peanuts, shellfish and A.Watermellon B.Soy C.Cheese D.Beef
265 B
____266 Using the markup method, which of the following is the menu price for a dessert with a markup of $2.25 and a recipe cost sheet portion cost of $3.18? A.7.15 B.4.59 C.4.11 D.5.43
266 D
____267 An example of an oil-based dressing is A. vinaigrette B.Russian C.1000 island D.Ranch
267 A
____268 Which tomato product is the thickest? A.Paste B.Soup C. Puree D. Sauce
268 A
____269 when making rice pilaf, the rice is sauteed and then A.Boiled B.Baked C.Steamed D. Broiled
269 B
____ 27 Italian style cheesecake is prepared with _______cheese A. Cheddar B. cream C. cottage D.ricotta
27 D
____270 To prevent a peeled potato from turning brown, place it in A.the refigerator B.cold water C.plastic wrap D.a covered bowl
270 B
____ 28 When receiving a delivery, an employee should verify that the invoice matches the delivery and A. check the order for damage B. take the delivery to the kitchen C. pay the delivery person D. inform the line cooks
28 A
____ 29 Heavier versions of ____ can chop through bones. A. cleavers B. oyster knives C. clam knives D. boning knives
29 A
____ 3 To test the internal temperature of food and get a true reading, place the thermometer ____. A. beside the food B. in the end or thinnest part C. in the center or thickest part D. just under the skin or crust
3 C
____ 30 What is a basic recipe for granola? A. Nuts, Seeds and Cheese B. Candy, Peanuts and Bananas C. Nuts, Cereal and Apples D. Nuts, Oats and Dried Fruit
30 D
____ 31 Menus planned for people with high blood pressure/hypertension should be low in A. fiber B. Vitamin C C. Potassium D. sodium
31 D
____ 32 Which of the following hand tools is the best choice for lifting items out of liquid? A. Spider. B. Skimmer. C. Offset spatula. D. Spatula.
32 A
____ 33What is the best way to cook a pork shoulder? A. Roast B. Braise C. Boil D. Broil
33 B
____ 34 What is the name of the intermuscular fat in steaks? A. gristle B. fat C. marbling D. Sinew
34 C
____ 35 What is the best way to peel a tomato? A. With a Peeler B. Concase C. Paring Knife D. Chef Knife
35 B
____ 36What knife is used to debone a chicken? A. Chef Knife B. Filet Knife C. Boning Knife D. Paring Knife
36 C
____ 37 The most nutritional way to prepare vegetables is by A. sauteing B. boiling water for 30 minutes C. deep frying D. steaming
37 D
____ 38 A good way to develop additional business-related career skills is to A. wok extra hard at your current job B. join a professional organization C. develop a close relationship with the supervisors D. practice cooking by inviting people over for dinner
38 B
____ 39 the _______ takes care of administrative and personnel tasks such as determining costs and hiring employees. A. executive chef B. sous-chef C. garde manger D. saucier
39 A
____ 4 Reheated food must be heated to an internal temperature of ____. A. 135°F (57°C) B. 165°F (74°C) C. 41°F (5°C) D. 145°F (63°C)
4 B
____ 40 What is added to condensed milk once water is removed? A. butter B. salt C. sugar D. NFDM
40 C
____ 41 A party of six has a bill of $246.00. What is the total of the bill when a gratuity of 20 percent and 7 percent sales tax are added on? A. 263.22 B. 312.42 C. 295.20 D. 315.86
41 B
____ 52 Which of the following would a chef use who wants to purée a product in the same pan in which it is cooking? A. Bar blender. B. Immersion blender. C. Food processor. D. Buffalo chopper.
52 B
____ 42 Why must there be a proctive cover over all lighting in commercial kitchens? A. so bulbs don't shatter and fall into food B. so the lights are not as blinding C. makes the ceiling easier to clean D. to make them easier to change
42 A
____ 43 What temp. is beef to be cooked to for rare, medium rare, medium, medium well and well done? A. 120, 130, 140, 150, 160 B. 125, 135, 145, 150, 160 C. 125, 135, 145, 155, 165 D. 130, 140, 150, 160, 170
43 B
____ 44 The shape and thickness of a wok makes it possible to ____. A. achieve deep fry conditions at the cooking surface using a maximum amount of oil B. achieve even heat at the cooking surface and cook with no oil C. achieve low heat at the cooking surface and cook with a small amount of oil D. achieve intense heat at the cooking surface and cook with a small amount of oil
44 D
____ 45 What is a warm ground meat appetizer served with sauce? A. Egg Rolls B. Sweedish Meatballs C. Crab Ragoons D. Chicken Satay
45 B
____ 46 Which steak needs the most tenderizing A. NY Strip B. London Broil C. Porterhouse D. Filet
46 B
____ 47 Ingredients in an egg benedict is an english muffin, cananadian bacon, poached egg and A. veloute B. bechamel C. hollendaise D. bernaise
47 C
____ 48 To measure small quantities and individual ingredients, foodservice staff uses a ____. A. portion scale B. balance-beam scale C. receiving scale D. mechanical scale
48 A
____ 49 A thermometer using a probe that is connected to an electronic meter, which digitally displays the temperature, is a ____. A. bi-metallic coil thermometer B. laser thermometer C. thermocouple thermometer D. candy thermometer
49 C
____ 5 When are vegetables washed in the commercial kitchen? A. When they are purchaced B. Never C. Right before use D. When they are delivered
5 C
____ 50 Which of the following foods is most likely to be prepared with a ricer? A. Rice. B. Cereal. C. Potatoes. D. All of the above.
50 C
____ 51 The food borne illness most commonly linked to eating raw or undercooked pork is A. Listeriosis B. Salmonella C. Campylobacter D. Trichinosis
51 D
____ 58 A ____ is heated with pressurized steam on the interior, which makes the appliance the best choice for providing a quick and efficient way to heat large quantities of liquid. A. steam-jacketed kettle B. pressure steamer C. tilt braiser D. salamander
58 A
____ 59 When storing food from a new delivery, the new food should be placed _____ the older food A. in front B. on top of C.behind D. away from
59 C
____ 6 Which of the following is a best practice to follow when cleaning large equipment in a commercial kitchen? A. Clean and sanitize large equipment after each use or after four hours of continual use. B. After cleaning and sanitizing, leave the equipment uncovered to avoid contamination. C. Clean and sanitize the large equipment in the three-compartment sink. D. Clean and sanitize the large equipment in the dishmachine.
6 A
____ 60 What deficiency causes osteoporosis? A. Vitamin C B. Zinc C. Protein D. Calcium
60 D
____ 61 Deep fryers cook by ____ food in hot fat. A. coating B. basting C. submerging D. grilling
61 C
____ 62 The cooking appliance widely used to cook fried chicken in fast-food operations is the ____. A. salamander B. deep fryer C. pressure fryer D. steam-jacketed kettle
62 C
____ 63 What makes the best gravy? A. Balanced roux B. broth C. salt D. good quality stock
63 D
____ 64 Refrigeration stores food below ____. A. 41°F (5°C) B. 32°F (0°C) C. 30.2°F (?2-1°C) D. 0°F (?2-18°C)
64 A
____ 65 Freezers are designed to keep foods at ____. A. 41°F (5°C) B. 32°F (0°C) C. 30.2°F (?2-1°C) D. 0°F (?2-18°C)
65 D
____ 66 What fire extinguisher is mandated by law? A. A B. B C. C D. ABC
66 D
____ 67 One kilogram (kg) equals ____. A. 1000 g B. 100 g C. 10 g D. 0.1 g
67 A
____ 68 Which is a hard cheese" A. Brie B. Bleu C. Parmesan D. Feta
68 C
____ 69 The base unit in the metric system for measuring volume is the ____. A. milliliter B. liter C. gram D. fluid ounce
69 B
____ 7 A factor that helps determine the frequency of health inspections at a foodservice establishment is the _____. A. cleaning and sanitizing schedule B. workload of the foodservice staff C. number of regular customers D. operation's prior inspection results
7 D
____ 95 A summary of your job qualifications, career objectives, work experience, education and training. A. cover letter B. task list C. resume D. recommendation letter
95 C
____ 70 A milliliter is ____. A. one-tenth of a liter B. one-hundredth of a liter C. one-thousandth of a liter D. one-millionth of a liter
70 C
____ 71 When measuring, which of the following liquids is one fluid ounce equal to one ounce in weight? A. Tomato sauce, cream soup, gravy. B. Stock, broth, juice. C. Merangue, ice cream, whip cream D. Pasta sauce, potato soup, heavy cream.
71 B
____ 72 To improve accuracy when measuring dry ingredients by volume, overfill the container and ____. A. gently tap the container on the counter to settle the ingredients B. gently shake the container to settle ingredients C. firmly press down ingredients to just below the rim D. scrape off ingredients above the rim of the measure
72 D
____ 73 The original recipe, with a yield of 30 portions, calls for 4.5 quarts of stock. How much stock will be needed to prepare 162 portions? A. 24.3 quarts B. 20.4 quarts C. 36 quarts D. 25 quarts
73 A
____ 74 The original recipe, with a yield of 18 portions, calls for 5 oz. of celery. How much celery will be needed to prepare 8 portions? A. 0.08 ounces B. 2.22 ounces C. 0.1125 ounces D. 3 ounces
74 B
____ 75 Mise en place is a French phrase that translates loosely as ____. A. my place B. messy place C. out of place D. put in place
75 D
____ 76 To peel garlic, place a clove on the cutting board, place the ____. A. side of the chef knife on the clove and press firmly B. tip of the chef knife on the clove, hit the top of the handle with the palm of your hand C. dull edge of the chef knife blade on the clove, lift and bring down sharply D. handle of the chef knife on the clove, lift and bring down sharply
76 A
____ 77 To retartd yeast growth in yeast dough add A. sugar B. salt C. water D. eggs
77 B
____ 78 a mother sauce that is made with milk and blond roux is A. bechamel B. veloute C. gravy D. hollendaise
78 A
____ 79 A mother sauce made from stock and roux A. bechamel B. veloute C. gravy D. hollendaise
79 B
____ 8 Always carry a knife ____. A. out in front and pointed down B. by your side and pointed down C. by your side and pointed up D. slightly behind you and pointed out
8 B
____ 80 To peel tomatoes by blanching, cut an "X" through the skin of the end opposite the core, remove the core, and plunge the tomatoes into ____. A. warm water for 30 minutes B. boiling water for 30 minutes C. boiling water for 3 minutes D. boiling water for 30 seconds
80 D
____ 81 A warm egg emulsion A. bechamel B. veloute C. gravy D. hollendaise
81 D
____ 82 Tomatoes that are ____ may need to be blanched a second time to remove their skin. A. not ripe B. overripe C. too fresh D. too large
82 A
____ 83 A cold egg emulsion A. Mayo B. veloute C. gravy D. hollendaise
83 A
____ 84 The two basic categories of soup are clear and A. thick B. puree C. cream D. bisque
84 C
____ 85 What order do you serve these items A. Soup, Side Salad, Entrée, Dessert B. Side Salad, Soup, Entrée, Dessert C. Soup, Entrée, Salad, Dessert D. Dessert
85 A
____ 86 New York Style cheesecake is prepared with _______ cheese A. Ricotta B. Cream C. Cottage D. Mascarpone
86 D
____ 87 To coat raw chicken with flour before sauteeing. A. breading B. deglazing C. roux D. Dredging
87 D
____ 88 To finely slice or shred leafy vegetables is know as A. Batonnet B. Brunoise C. Chiffonade D. mince
88 C
____ 89 A system used by foodservice establishments to ensure food safety is know as A. NSF B.HACCP C. NOCTI D. FIFO
89 B
____ 9 Baklava and Spanakopita are made from what kind of dough? A. phyllo dough B. puff pastry C. laminated dough D. sweet dough
9 A
____ 90 What is the order for the 3 bay sink A. wash, rinse air dry B. wash, rinse, sanitize, air dry C. wash, rinse, sanitize, towel dry D. Wash, sanitize, rinse
90 B
____ 91 Which vinegar is a traditional seasoning in Asian cuisine? A. Red wine vinegar. B. Balsamic vinegar. C. Rice vinegar. D. Malt vinegar.
91 C
____ 92 What ingredient in butter increases its shelf life? A. Fat B. Flour C. Sugar D. Salt
92 D
____ 93 Bound salads and marinated salads differ from each other only in the ____. A. dressing used B. greens used C. presence or absence of meat D. spices used
93 A
____ 94 A substanse that causes baked goods to rise is a _________ A. structure agent B. flavor agent C. secret agent D. levening agent
94 D
____ 96 The person responsible for the planning, preperation and artistic presentation of cold foods also called the pantry chef is A. Garde Manger B. Sous Chef C. Pastry Chef D. Executive Chef
96 A
____ 97 In a commercial kitchen, lettuce and greens are washed ____. A. before purchase B. with a chemical spray C. under running water D. by submersion then spun dry
97 D
____ 98 Which of the following is a temporary emulsion? A. Mustard. B. Mayonnaise. C. Simple vinaigrette. D. All of the above.
98 C
____ 99 An emulsion is a combination of A. a fat and a liquid B. eggs and fat C. butter and sugar D. spice mixture
99 A
