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 poêlé​ing? 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 pâté​s, 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

Crê​pes, 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. Bâ​tonnet: 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)

Bâ​tonnet: 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. Suprê​me, ​Allemande, Aurora and Albufera. D. ​Mornay, Nantua, Soubise and cheese E. Bé​arnaise, ​Maltaise, Foyot and Choron

Bé​arnaise, ​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 sauté​ing? 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 puré​e, 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. Sauté​ing: dry heat

Sauté​ing: 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. Sauté​ing: 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. Sauté​ing: 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