Nocti 1 of 2
B. Uncooked sausages kept at room temperature of 65°F for three hours, refrigerated for one hour, then placed back at room temperature for 1 hour and 45 minutes.
1. Potentially hazardous foods should not be kept in the temperature danger zone for more than four hours. Which of the following is not adhering to this rule? A. Raw chicken kept at room temperature of 70°F for one-and-a-half hours, refrigerated for two hours, then placed back at room temperature for two hours. B. Uncooked sausages kept at room temperature of 65°F for three hours, refrigerated for one hour, then placed back at room temperature for 1 hour and 45 minutes. C. Apples kept at room temperature of 65°F for three hours, refrigerated for three hours, then kept at room temperature for three hours. D. All of the above.
____
10. If grease falls on the floor, it should be cleaned ____. A. as soon as you have the time B. within the day C. within the hour D. immediately
____
129. Reducing a sauce ____. A. weakens flavor and thins the liquid B. concentrates flavor and thins the liquid C. weakens flavor and thickens the liquid D. concentrates flavor and thickens the liquid
____
13. Which of the following is an example of a situation that might lead to a repetitive motion injury? A. Checking in the produce that is delivered against the order list every day. B. Tidying up the kitchen every day. C. Performing the same butchery procedure for long periods every day. D. All of the above.
____
130. The process of clarifying stock involves ____. A. adding purified water B. adding strained broth C. removing all impurities D. removing the bouquet garni and all spices
____
131. Which of the following may be used to prepare a puréed soup? A. Blender or food processor. B. Food mill or stick blender. C. Strainer. D. All of the above.
____
132. The serving container for soup should be ____. A. cool B. room temperature C. slightly warmer for cold soups and slightly cooler for hot soups to balance the temperature D. the same temperature as the soup
____
133. The large carrots without tops preferred in most commercial kitchens are called ____ carrots. A. baby B. cello C. horse D. yellow
____
134. Which of the following is also called anise, is used in stews and broths, is braised and served as a vegetable, and has seeds that are used as a spice? A. Jicama. B. Cardoons. C. Fennel. D. Chayote.
____
135. The three main distinctions in cucumbers used in foodservice are ____. A. regular, pickling, and Asian B. standard, pickling, and European C. standard, special, and American D. tiny, giant, and Polish
____
136. Tomatillos are ____. A. members of the pepper family and are good in sauces and relishes B. members of the tomato family and are good in salsas and relishes C. members of the squash family and are good served as a sweet vegetable or in bread D. members of the stalks and shoots group and good pickled or in stews
____
137. For a chef, the most important consideration in determining proper doneness of vegetables is ____. A. taste B. appearance C. texture D. nutrition
____
138. Strategies for making cooking liquid more acidic include each of the following except _____. A. adding milk to the water B. adding vinegar, lemon juice, or wine to the water C. adding baking soda to the pot while cooking D. covering the pot while cooking
____
139. Which of the following is a reason why professionals choose to blanch vegetables in preparation for the meal service? A. It takes less skill. B. It allows chefs to use low-quality vegetables. C. It allows vegetables to be finished in a variety of ways. D. It requires less staff time for preparation.
____
14. Which of the following are signs of allergic reaction? A. Profuse sweating, hives or rash, swelling. B. Muscle cramping, nausea, and vomiting. C. Red and painful infection. D. None of the above.
____
140. Moist-heat cooking methods for vegetables include ____. A. stir-frying, braising, and baking B. stewing, steaming, and braising C. braising, roasting, and baking D. stir-frying, deep frying, and grilling
____
141. Dry-heat cooking methods for vegetables include ____. A. stir-frying, braising, and baking B. stewing, steaming, and braising C. braising, roasting, and baking D. stir-frying, deep frying, and grilling
____
142. Which of the following vegetables should be precooked before being coated and deep-fried? A. Yams. B. Zucchini. C. Mushrooms. D. Pattypan.
____
143. Coating vegetables with a breading or batter before deep frying helps to____. A. add a crunchy texture and improve mouthfeel B. seal in moisture and keep the vegetables from becoming too greasy C. protect the vegetables from the hot temperature of the hot oil D. hold the vegetables together
____
144. To achieve a caramelized finished product, vegetables should be cooked in the oven ____. A. without moisture and covered B. without moisture and uncovered C. with moisture and covered D. with moisture and uncovered
____
145. The best technique for cooking dried beans and lentils is ____. A. braising B. deep frying C. simmering D. sautéing
____
146. Which of the following would be the best choice for baked potatoes? A. Round Red B. Russet Burbank C. Fingerling D. Peruvian Blue
____
147. Which of the following would be the best choice for boiled potatoes? A. Round Red B. Russet Burbank C. Fingerling D. Peruvian Blue
____
148. Potatoes should be stored ____. A. in open weave baskets on the counter B. away from light C. in the refrigerator D. anywhere moist and warm
____
149. Which of the following describes the nutrients found in each part of a grain? A. The bran layer is rich in fat, the endosperm provides fiber and starch, and the germ provides protein. B. The bran layer is rich in fiber, the endosperm provides protein and starch, and the germ provides fat. C. The bran layer is rich in protein, the endosperm provides starch and fiber, and the germ provides fat. D. The bran layer is rich in starch, the endosperm provides protein and fat, and the germ provides fiber.
____
15. If the food in a frying pan catches fire, covering the pan removes which of the following required ingredients necessary for fire? A. Heat. B. Oxygen. C. Fuel. D. All of the above.
____
150. Wild rice is ____. A. a type of converted rice B. a marketing term with no botanical difference from other rice C. a version of brown rice D. not true rice
____
151. In contrast to regular white milled rice, converted rice cooks up ____. A. more compact, less sticky, and less nutritious B. with the same nutrition, but is more compact and more sticky C. fluffier, less sticky, but less nutritious D. fluffier, less sticky, and more nutritious
____
152. Each of the following is an item to check when receiving potatoes in a commercial kitchen except _____. A. uniform size B. unblemished skin with no deep cracks or black decay C. sweet flavor D. free from insects or other pests
____
153. Most methods of grain cookery require a fixed ratio of liquid to grain. The general rule for rice is ____. A. one part liquid to two parts rice by weight B. one part liquid to two parts rice by volume C. two parts liquid to one part rice by weight D. two parts liquid to one part rice by volume
____
154. Compared to boiling, the simmering method of cooking rice yields a ____. A. chewy product that is sticky and good for fried rice B. tender product that is not sticky and good to accompany stews and other entrées C. tender, sticky product that is suitable for cereal D. chewy, sticky product good to accompany fish and other entrées
____
155. Which of the following is a cooking method that includes sautéing the grain in hot fat, then adding hot liquid and simmering without stirring? A. Orzo. B. Rehydrate. C. Risotto. D. Pilaf.
____
22. The key factor to consider when judging the quality of a knife is the ____. A. type of metal used for the blade B. weight of the bolster C. shape of the tang D. fit of the knife guard
____
52. Which of the following would a chef use who wants to purée a product in the same pan in which it is cooking? A. Bar blender. B. Immersion blender. C. Food processor. D. Buffalo chopper.
____
53. Which of the following is not a way to store smallwares? A. Cleaned, rinsed, sanitized, and air-dried. B. Hung in the kitchen for easy accessibility. C. On a shelf, right-side up for easy access. D. In labeled drawers so they are easy to find.
____
54. To cook customers' breakfast and lunch orders, a fast-paced, short-order establishment is likely to rely heavily on a ____. A. tilt braiser B. griddle C. salamander D. bain marie
____
55. The method of heat transfer that takes place in a conventional oven, which circulates hot, dry air around the food and cooks it, is called ____. A. open-burner B. conduction C. convection D. broiling
____
56. The type of oven especially designed to roast large pieces of meat or poultry at low temperatures to prevent shrinkage is a ____. A. convection oven B. cook-hold oven C. conduction oven D. combination oven
____
57. The best choice of appliance for steaming food that might be easily ruined by overcooking is the ____. A. convection steamer B. pressure steamer C. steam-jacketed kettle D. steam table
____
100. Which of the following is the best description of simmering food? A. Cooking food in liquid just below the boiling point. B. Cooking food in liquid at a relatively low temperature. C. Cooking food in liquid that is at boiling temperature. D. Cooking food with pressurized steam.
____
101. The three main types of salads are simple, ____. A. bound and vinaigrette B. vinaigrette and marinated C. plated and composed D. composed and bound
____
102. Regardless of the ingredients, composed salads usually include which of the following parts? A. Greens, protein, dressing, and croutons. B. Base, body, dressing, garnish. C. Base, protein, dressing, and sprinkled toppings. D. None of the above.
____
103. Composed salads are popular as ____. A. an appetizer to satisfy diners while their main course is prepared B. a main course, especially at lunch C. an accompaniment to soup D. a dessert, especially after a light dinner
____
104. Bound salads and marinated salads differ from each other only in the ____. A. dressing used B. greens used C. presence or absence of meat D. spices used
____
105. To grow seed or bean sprouts, a high moisture and high temperature environment must be provided, which is ____. A. fortunately, easy to maintain in a professional kitchen B. unfortunately, difficult to maintain in a professional kitchen C. fortunately, easy to keep sanitary D. unfortunately, perfect for bacterial growth
____
106. When comparing traditionally packed greens to ready-to-eat greens, the ready-to-eat greens are ____. A. lower quality but less expensive B. do not meet fine-dining standards C. significantly higher cost but saves on prep time and waste D. higher quality and higher in cost
____
107. Traditionally, lettuces and other greens were always torn rather than cut because ____. A. at one time carbon steel knives were common and caused the produce to discolor B. it is the way of classic French cooking C. it is easier to tear because the leaves are uneven and oddly shaped D. the leaves are usually wet and the knife blade can easily slip
____
108. In a commercial kitchen, lettuce and greens are washed ____. A. before purchase B. with a chemical spray C. under running water D. by submersion
____
109. Which of the following is a temporary emulsion? A. Mustard. B. Mayonnaise. C. Simple vinaigrette. D. All of the above.
____
11. If a burn causes skin to redden or blister, ____. A. rub the burned part with butter B. wrap the burned part in a towel C. immerse the burned part in ice water D. immerse the burned part in cold water
____
110. When preparing mayonnaise, the first three ingredients are whipped together and then the _____ is added in a thin stream while continuing to whip. A. oil B. egg yolk mixture C. cream D. spice mixture
____
111. Which of the following ingredients helps to emulsify mayonnaise and emulsified dressings? A. Salt. B. Oil. C. Vinegar. D. Mustard.
____
112. Both pears and apples are packed in cases that are equal to approximately ____. A. five quarts B. two pecks C. one crate D. one bushel
____
113. Most of the apricot crop is canned, dried, or preserved due to which of the following? A. The apricot season is short. B. Apricot flavor is best when tree ripened. C. The shelf life of fresh apricots is very short. D. All of the above.
____
114. The flesh of cantaloupe may soften if left at room temperature for a few days, ____. A. which is a sign that the melon has reached peak ripeness B. and get sweeter C. but they will not ripen or get sweeter after they are picked D. will ripen further but will not get sweeter
____
115. Blanching is a good choice for removing the skin of certain fruits including ____. A. peaches and nectarines B. lemons and limes C. apples and pears D. melons and avocados
____
116. The part of citrus fruits that contains highly flavorful oils is the ____. A. core B. zest C. pith D. All of the above.
____
117. To prepare fine julienne strips of zest when a zester is not available, use a ____. A. grater B. peeler and then cut into julienne C. boning knife D. corer
____
118. The most common ingredient used in the acidulation process is ____. A. lemon juice B. apple juice C. vinegar D. baking soda
____
119. A club sandwich is a well-known example of ____. A. a rolled sandwich B. a finger sandwich C. a closed sandwich D. an open sandwich
____
12. When lifting a heavy object, ____. A. keep your back and knees as straight as possible B. bend your back and keep your knees as straight as possible C. keep your back straight and bend your knees D. bend your back and your knees
____
120. The thin Mexican flat breads made from wheat flour or cornmeal and often used to make wraps or rolled sandwiches are ____. A. focaccia B. croissants C. pita bread D. tortillas
____
121. When checking a refrigerated well used in sandwich production, take the temperature of the ingredients ____. A. at the surface B. near the top C. in the middle D. at the bottom
____
122. In general, when preparing stock, one pound of mirepoix is added for every ____ pounds of bones. A. 5 B. 10 C. 15 D. 20
____
123. Most stocks are flavored with three herbs: ____. A. basil, thyme, sage B. bay leaf, chives, tarragon C. parsley, rosemary, and sage D. thyme, bay leaf, and parsley
____
124. Brown stock can be made from all bones except ____ bones. A. wild game B. chicken C. fish D. young animal
____
125. Vegetable stocks lack the mouthfeel of meat-based stocks because vegetables ____. A. contain no collagen B. contain excessive collagen C. have strong individual flavors D. prepared for vegetable stocks are cooked for a shorter time
____
126. Bases are limited in their use in sauce making because most bases ____. A. are too thin B. are too thick C. are too bland D. are too salty
____
127. When using a starch to thicken liquid, the liquid must ____. A. not warm beyond lukewarm B. not warm beyond a simmer C. come to the point of just beginning to boil D. come to a full boil
____
128. To reduce the possibility of creating lumps when using a roux to make a sauce, add ____. A. cool roux to cool liquid B. hot roux to hot liquid C. cool roux to hot liquid D. hot liquid to cool roux
____
156. After preparation, grains may be held for service in which of the following? A. A warmer. B. A steam table. C. All of the above. D. None of the above.
____
157. Pasta is traditionally served as a course before the fish and meat in which of the following cuisines? A. American. B. Asian. C. Italian. D. All of the above.
____
158. Most pasta dough in Western cuisine is made from wheat flour and ____. A. water or egg products B. water mixed with baking powder C. light broth D. milk
____
159. When the recipe calls for cooking pasta al dente, cook the pasta until it is ____. A. not quite cooked B. cooked until crisp C. fully cooked but not soft and mushy D. fully cooked and soft and mushy
____
16. Wiping spilled grease off the stove removes which of the following required ingredients necessary for fire? A. Heat. B. Oxygen. C. Fuel. D. All of the above.
____
160. The texture, nutrients, and flavor of cooked meats come from the ____ in the meat. A. grain B. fat C. protein D. water
____
161. In general, when cooking meats ____. A. choose moist methods for tough cuts and dry methods for tender cuts B. choose dry methods for tough cuts and moist methods for tender cuts C. first parcook all cuts with a moist method and finish as desired D. first parcook all cuts with a dry method and finish as desired
____
162. Inspection by the USDA ensures which of the following? A. Quality of the meat. B. Degree of tenderness. C. All of the above. D. None of the above.
____
163. When deciding on a cooking method for porterhouse steak, choose ____. A. grilling or broiling B. braising or stewing C. roasting D. sautéing
____
164. When deciding on a cooking method for veal cutlets, choose ____. A. grilling or broiling B. braising or stewing C. roasting D. sautéing
____
165. When deciding on a cooking method for a boneless pork loin, choose ____. A. grilling or broiling B. braising or stewing C. roasting D. sautéing
____
166. When deciding on a cooking method for a younger or smaller bird, choose ____. A. roasting or grilling B. roasting or poaching C. braising or stewing D. braising or sautéing
____
167. When deciding on a cooking method for older or larger bird, choose ____. A. roasting or grilling B. roasting or poaching C. braising or stewing D. braising or sautéing
____
168. A common cooking method for a leg of lamb is____. A. roasting B. poaching C. braising D. sautéing
____
169. Fresh meat and poultry should be stored ____. A. below 30°F (-1°C) B. at any temperature under 35°F (2°C) C. at exactly 32°F (0°C) D. not over 35°F (2°C) and not under 30°F (-1°C)
____
17. The first step in dealing with any fire is to quickly____. A. run out of the building B. assess the severity of the fire C. fetch the fire extinguisher D. call the fire department
____
170. A steak ____. A. always has a bone B. may or may not have a bone C. never has a bone D. is not a portion-size piece of meat
____
171. A chop ____. A. always has a bone B. may or may not have a bone C. never has a bone D. is not a portion-size piece of meat
____
172. A cutlet ____. A. always has a bone B. may or may not have a bone C. never has a bone D. is not a portion-size piece of meat
____
173. Which of the following is not a typical reason why chefs tie large pieces of meat? A. To retain a uniform and rounder shape. B. To ensure even cooking. C. To make the cut easier to weigh. D. To hold stuffing.
____
174. Uniformity in portions in the commercial kitchen is measured by ____. A. appearance B. volume C. weight D. area
____
175. Purchasing portion-controlled meats____. A. is always a savings over cutting meats in house because there is no waste B. is always a savings over cutting meats in house because portion cut is less expensive than primal cuts C. is convenient, but never cost effective D. must always be carefully considered because of its significant expense
____
176. Which of the following is not a proper way to handle and store meats and poultry? A. Store meats and poultry on a tray or sheet pan to prevent drips on other items. B. Sanitize all food-contact surfaces when storing meats and poultry. C. Take items out of their package so they are ready to use quickly. D. Never store raw meat or poultry above cooked or ready-to-eat foods in the refrigerator.
____
177. Sautéing meat is a ____. A. quick-cooking process done over high heat B. quick-cooking process done over low heat C. slow-cooking process done over low heat D. slow-cooking process done over medium heat
____
178. When sautéing, ____. A. the meat or poultry is warmed in the dry pan and then the fat is added B. the pan is heated and the fat and meat or poultry are added in quick sequence C. the pan and the fat are preheated before the meat or poultry is added D. oil is added to the pan, then the product, then heat is applied
____
179. Which of the following may occur if sautéed meat is left in the pan during deglazing? A. The meat's crust may dissolve. B. The meat may lose its juices. C. The meat may become tough. D. All of the above.
____
18. The type of fire extinguisher recommended for commercial foodservice is the ____, which is designed to put out vegetable-based oil and grease fires. A. Class A B. Class K C. Class ABC D. Class KLM
____
180. Sauces for grilled or broiled items are ____. A. usually made from pan drippings and wine B. usually made from pan drippings and butter C. usually made from pan drippings and broth D. never made from pan drippings
____
181. Which of the following indicators can help chefs judge the doneness of cooked meats by touch? A. The more oily the surface of the meat is, the more well cooked it will be. B. The more dry the surface of the meat is, the more well cooked it will be. C. The firmer the meat is, the more well cooked it will be. D. The softer the meat is, the more well cooked it will be.
____
182. Which of the following is a good choice for a roasting pan? A. Hotel pan. B. Sheet pan. C. Thick-gauge roasting pan. D. All of the above.
____
183. During carryover cooking, ____. A. muscle fibers relax and juices become evenly distributed throughout the roast B. muscle fibers contract and juices become evenly distributed throughout the roast C. muscle fibers relax and juices concentrate toward the center of the roast D. muscle fibers contract and juices concentrate toward the center of the roast
____
184. To deglaze a roasting pan, add liquid, ____. A. cover, and simmer B. raise the oven temperature, cover, and simmer C. lower the oven temperature, and simmer D. put the pan on the stovetop, and simmer
____
185. Traditionally, gravies for red meats are made with ____. A. white stock and blond roux B. white stock and slurry C. brown stock and slurry D. brown stock and brown roux
____
186. Which of the following are suitable for cooking by poaching? A. Breast of young poultry. B. Fish. C. Sausage. D. All of the above.
____
187. Which of the following is considered a main benefit of poaching? A. The infusion of flavor to the product being cooked. B. The tenderizing effect. C. All of the above. D. None of the above.
____
188. Simmering cooks foods in liquid at temperatures ____. A. between 160°F (71°C) and 180°F (82°C) B. between185°F (85°C) and 205°F (96°C) C. at or above 212°F (100°C) D. at or below 160°F (71°C)
____
189. Braising usually involves the use of a small amount of ____. A. hot fat and enough liquid to cover the item halfway B. hot liquid and enough fat to cover the item halfway C. water and enough broth to cover the item D. broth and enough very hot fat to cover the item
____
19. The four-step PASS technique is a series of steps ____. A. for designing a fire evacuation plan B. followed by fire inspectors C. for using a fire extinguisher D. for setting up a kitchen hood fire suppression system
____
190. Braised dishes are browned first and then cooked ____. A. in an open pan on the stovetop and finished in a covered pan in the oven B. in a covered pan on the stovetop and finished in an open pan in the oven C. in a covered pan on the stovetop and finished in a covered pan in the oven D. in an open pan on the stovetop and finished in an open pan in the oven
____
191. Braising creates a dish that is ____. A. about the same in color and flavor as simmering B. richer in flavor, but not as deeply colored as simmering C. less flavorful, but more deeply colored than simmering D. richer in flavor and deeper in color than simmering
____
192. Braising uses ____. A. more liquid than simmering or boiling B. less liquid than simmering, but more than boiling C. less liquid than either simmering or boiling D. less liquid than boiling, but more than simmering
____
193. When braising, add mirepoix to the pan after searing and ____. A. sweat for red meats or caramelize for white meats B. sweat for white meats or caramelize for red meats C. boil for red meats and sweat for white meats D. caramelize for poultry and white meats
____
194. The key way that stewing differs from simmering or braising is in the ____. A. type of liquid used B. spices used C. size of the pot used D. size of the pieces of meat or poultry cooked
____
195. The amount of liquid used for stewing is ____. A. enough to be one inch deep in the pan of ingredients B. enough to halfway cover the ingredients C. enough to fully cover all ingredients D. dependent on the type of meat used
____
196. Braised stews are most often prepared with ____. A. poultry B. fish C. white meats D. red meats
____
197. When assessing the quality of a whole fish, choose fish with eyes that are ____. A. flat and cloudy B. bulging and clear C. sunken and dry D. clear and sunken
____
198. When assessing the quality of a whole fish, choose fish with gills that are ____. A. a bright brown color B. a bright grey color C. a bright rosy color D. red on top and brown on the bottom
____
199. When assessing the quality of a whole fish, choose fish that feel ____. A. firm and leave no indentation when pressed B. firm and leave a slight indentation when pressed C. flabby and leave a slight indentation when pressed D. flabby and leave a distinct indentation when pressed
____
2. Which of the following is the safe way to thaw frozen food? A. Thaw it under cold-running water. B. Thaw it under hot-running water. C. Place it in a pan of warm water. D. Leave it on the counter, fully wrapped.
____
20. The first step in preventing heat exhaustion is ____. A. call for medical help immediately B. drink plenty of water C. move the person to a cool location D. turn on a fan
____
200. When choosing saltwater fish fillets and steaks, the fish should have ____. A. no aroma B. a strong fishy aroma C. an ocean-like aroma D. a pungent aroma
____
201. Blue, Dungeness, king, Jonah, and snow are types of ____. A. crab B. crayfish C. lobster D. shrimp
____
202. Which of the following describes a fish without the head, collar, or narrow tail section? A. Drawn. B. Center cut. C. Dressed. D. Fillet.
____
203. Which of the following describes a fish that has its head and collar removed and its tail and fins trimmed? A. Drawn. B. Center cut. C. Dressed. D. Fillet.
____
204. Which of the following describes crosscut individual portions of fish that often include the backbone and skin? A. Skinless fillet. B. Steaks. C. Whole. D. Fillet.
____
205. Which of the following basic finfish fabrication forms describes the muscle that has been removed from the carcass of the fish? A. Skinless fillet. B. Steaks. C. Whole. D. Fillet.
____
206. The butterfly is a variety of the ____ form of finfish. A. fillet B. drawn C. dressed D. steak
____
207. The ____ form of finfish is commonly done with trout and other small fish that will be panfried, baked, or grilled. A. fillet B. drawn C. dressed D. steak
____
208. Which of the following must be debearded by pulling off the fibers that stick out of the shell? A. Mussels. B. Clams. C. Shrimp. D. Oysters.
____
209. Which of the following is typical for clam preparation? A. If they are to be served cooked and hot, clams are opened before being cooked. B. If they are to be served raw, clams are opened before being served. C. If they are to be served cooked and cold, clams are opened before being cooked. D. All of the above.
____
21. Which of the following should be considered to determine whether purchasing locally sourced food is a sustainable decision? A. Higher labor costs. B. Food freshness. C. Food miles. D. The local economy.
____
210. To protect the texture and flavor of fish stored on ice, care must be taken to provide a way for water to ____. A. be retained around the fish B. drain away from the fish C. refreeze D. eventually cover the fish in place of the ice
____
211. Fish and fish fillets to be sautéed are usually ____. A. not dredged and sautéed in broth B. not dredged and sautéed in clarified butter C. dredged and sautéed in broth D. dredged and sautéed in clarified butter
____
212. The main difference between panfrying and sautéing is that panfrying requires ____. A. more broth B. less broth C. more fat D. less fat
____
213. Which of the following is the best choice for grilling? A. Thin fillet of medium-fleshed fish with some oil content. B. Thick steak of firm-fleshed fish with some oil content. C. Whole soft-fleshed fish with little oil content. D. None of the above.
____
214. Bake potatoes at ____. A. 350°F-400°F oven for approximately 1 hour B. 250°F-300°F oven for approximately 2 hours C. 450°F-500°F oven for approximately 1 hour D. 450°F-500°F oven for approximately 1/2 hour
____
215. Which of the following may occur if sautéed meat is left in the pan during deglazing? A. The meat's crust may dissolve. B. The meat may lose its juices. C. The meat may become tough. D. All of the above.
____
23. The metal from which most good quality professional knives are made today is ____. A. carbon steel B. stainless steel C. high carbon stainless steel D. carborundum
____
24. The best made knives have ____. A. no tang B. a rattail tang C. a full tang D. a three-quarter tang
____
25. A utility knife is ____. A. a smaller version of the chef knife B. a larger version of the paring knife C. a good choice for chopping tasks D. designed for heavy duty kitchen work
____
26. Which of the following is the best choice for slicing cooked meat and poultry into thin, even slices? A. Tourné knife. B. Cleaver. C. Slicer. D. Serrated slicer.
____
27. Which of the following is the best choice for slicing bread and pastries? A. Tourné knife. B. Cleaver. C. Slicer. D. Serrated slicer.
____
28. Which of the following is the best choice for cutting vegetables into small barrel or football shapes? A. Tourné knife. B. Cleaver. C. Slicer. D. Serrated slicer.
____
29. Heavier versions of ____ can chop through bones. A. cleavers B. oyster knives C. clam knives D. boning knives
____
3. To test the internal temperature of food and get a true reading, place the thermometer ____. A. beside the food B. in the end or thinnest part C. in the center or thickest part D. just under the skin or crust
____
30. Which of the following is a knife that is not sharp because it is not used for cutting? A. Oyster knife. B. Palette knife. C. Clam knife. D. All of the above.
____
31. Which of the following hand tools is the best choice for coring apples? A. Spider. B. Parisienne scoop. C. Swivel peeler. D. Stationary peeler.
____
32. Which of the following hand tools is the best choice for lifting items out of liquid? A. Spider. B. Skimmer. C. Offset spatula. D. Spatula.
____
33. Which of the following hand tools is the best choice for removing impurities that form scum on the surface of simmering liquids? A. Spider. B. Skimmer. C. Offset spatula. D. Spatula.
____
34. Which of the following hand tools is the best choice for turning hamburgers? A. Spider. B. Skimmer. C. Offset spatula. D. Spatula.
____
35. A ____ is a tool that is designed to remove fine strips of the outer rind of citrus fruits. A. channel knife B. zester C. V-shaped chisel D. U-shaped chisel
____
36. Cooks place a damp towel between the cutting board and worktable for which of the following reasons? A. To soak up liquids during cutting. B. To clean the knife with as needed. C. To keep the board from shifting during knife work. D. All of the above.
____
37. When using a chef knife during the cutting process, the guiding hand ____. A. powers the hand holding the knife B. powers the product toward the knife C. guides the product and holds the knife D. guides the knife and holds the product
____
38. For two hands to work together when using the chef knife, the knife must ____. A. never leave the product being cut B. touch the middle joint of the front fingers of the guiding hand C. stay well away from the middle joint of the front fingers of the guiding hand D. move down only when all fingers have moved up
____
39. Cutting across a carrot produces a round slice called a ____. A. rondelle B. batonnet C. brunoise D. julienne
____
4. Reheated food must be heated to an internal temperature of ____. A. 135°F (57°C) B. 165°F (74°C) C. 41°F (5°C) D. 145°F (63°C)
____
40. Cutting across batonnet sticks will create____. A. large dice B. medium dice C. small dice D. brunoise
____
41. Paysanne is technically not a dice because ____. A. it is never cut from sticks B. all the sides are not equal C. it is always cut horizontally first D. it is technically closer to a mince
____
42. Which of the following is a characteristic of all boning knives? A. Thin, pointed blade designed to work around bones and in between muscles. B. Flexible blade. C. Broad flat blade sturdy enough to cut through bones. D. Rigid blade.
____
43. Because it conducts heat well, the best material for pots and pans is ____. A. stainless steel B. copper C. aluminum D. carbon steel
____
44. The shape of a wok makes it possible to ____. A. achieve deep fry conditions at the cooking surface using a maximum amount of oil B. achieve even heat at the cooking surface and cook with no oil C. achieve low heat at the cooking surface and cook with a small amount of oil D. achieve intense heat at the cooking surface and cook with a small amount of oil
____
45. The shape of which of the following makes it easy to toss or flip products when sautéing? A. Sautoir. B. Sauteuse. C. Cast-iron skillet. D. Wok.
____
46. A high-sided square or rectangular pan with a tight-fitting lid that is designed for cooking items first on the range top and then covered in the oven is called a ____. A. roasting pan B. braising pan C. hotel pan D. sheet pan
____
47. To measure large quantities of food when it is delivered to the kitchen, foodservice staff uses a ____. A. portion scale B. balance-beam scale C. receiving scale D. mechanical scale
____
48. To measure small quantities and individual ingredients, foodservice staff uses a ____. A. portion scale B. balance-beam scale C. receiving scale D. mechanical scale
____
49. A thermometer using a probe that is connected to an electronic meter, which digitally displays the temperature, is a ____. A. bi-metallic coil thermometer B. laser thermometer C. thermocouple thermometer D. candy thermometer
____
5. The two common agents for sanitizing are ____. A. soap and water B. sweeping and spraying C. heat and chemicals D. ice and vinegar
____
50. Which of the following foods is most likely to be prepared with a ricer? A. Rice. B. Cereal. C. Potatoes. D. All of the above.
____
51. Which of the following foods is most likely to be shredded with a grater? A. Citrus peel and cheese. B. Chocolate and spices. C. Potatoes and carrots. D. All of the above.
____
58. A ____ is heated with pressurized steam on the interior, which makes the appliance the best choice for providing a quick and efficient way to heat large quantities of liquid. A. steam-jacketed kettle B. pressure steamer C. tilt braiser D. salamander
____
59. A versatile piece of equipment designed especially to stew or braise large quantities of product, but which can also be used for sautéing, pan-frying, simmering, and poaching is a ____. A. convection steamer B. pressure steamer C. tilt braiser D. steam-jacketed kettle
____
6. Which of the following is a best practice to follow when cleaning large equipment in a commercial kitchen? A. Clean and sanitize large equipment after each use or after four hours of continual use. B. After cleaning and sanitizing, leave the equipment uncovered to avoid contamination. C. Clean and sanitize the large equipment in the three-compartment sink. D. Clean and sanitize the large equipment in the dishmachine.
____
60. When food needs to be browned but not fully cooked, chefs are likely to use a ____. A. broiler B. tilt braiser C. microwave D. salamander
____
61. Deep fryers cook by ____ food in hot fat. A. coating B. basting C. submerging D. grilling
____
62. The cooking appliance widely used to cook fried chicken in fast-food operations is the ____. A. salamander B. deep fryer C. pressure fryer D. steam-jacketed kettle
____
63. The appliance in the list below that is not used to hold food at a temperature that will keep it safe, healthy, and appealing until it is served is the ____. A. steam table B. warming cabinet C. cook-hold oven D. tilt braiser
____
64. Refrigeration stores food below ____. A. 41°F (5°C) B. 32°F (0°C) C. 30.2°F (?2-1°C) D. 0°F (?2-18°C)
____
65. Freezers are designed to keep foods at ____. A. 41°F (5°C) B. 32°F (0°C) C. 30.2°F (?2-1°C) D. 0°F (?2-18°C)
____
66. Which of the following is not a task that is performed as part of a preventive maintenance schedule? A. A description of daily cleaning of equipment. B. Monthly utility usage studies. C. Weekly or monthly checks and adjustments such as lubrication of mechanisms and detailed cleaning. D. Monthly, quarterly, or annual service such as calibration of thermostats and motor maintenance.
____
67. One kilogram (kg) equals ____. A. 1000 g B. 100 g C. 10 g D. 0.1 g
____
68. The base unit in the metric system for measuring weight is the ____. A. milliliter B. liter C. gram D. fluid ounce
____
69. The base unit in the metric system for measuring volume is the ____. A. milliliter B. liter C. gram D. fluid ounce
____
7. A factor that helps determine the frequency of health inspections at a foodservice establishment is the _____. A. cleaning and sanitizing schedule B. workload of the foodservice staff C. number of regular customers D. operation's prior inspection results
____
70. A milliliter is ____. A. one-tenth of a liter B. one-hundredth of a liter C. one-thousandth of a liter D. one-millionth of a liter
____
71. When measuring, which of the following liquids is one fluid ounce equal to one ounce in weight? A. Tomato sauce, cream soup, gravy. B. Stock, broth, juice. C. Milk, ice cream, whip cream D. Pasta sauce, potato soup, heavy cream.
____
72. To improve accuracy when measuring dry ingredients by volume, overfill the container and ____. A. gently tap the container on the counter to settle the ingredients B. gently shake the container to settle ingredients C. firmly press down ingredients to just below the rim D. scrape off ingredients above the rim of the measure
____
73. The original recipe, with a yield of 30 portions, calls for 4.5 quarts of stock. How much stock will be needed to prepare 162 portions? A. 24.3 quarts B. 20.4 quarts C. 36 quarts D. 25 quarts
____
74. The original recipe, with a yield of 18 portions, calls for 5 oz. of celery. How much celery will be needed to prepare 8 portions? A. 0.08 ounces B. 2.22 ounces C. 0.1125 ounces D. 3 ounces
____
75. Mise en place is a French phrase that translates loosely as ____. A. my place B. a place for everything C. out of place D. put in place
____
76. To peel garlic, place a clove on the cutting board, place the ____. A. side of the chef knife on the clove and press firmly B. tip of the chef knife on the clove, hit the top of the handle with the palm of your hand C. dull edge of the chef knife blade on the clove, lift and bring down sharply D. handle of the chef knife on the clove, lift and bring down sharply
____
77. Which of the following is a reason for wringing out parsley? A. To increase flavor. B. To increase shelf life. C. None of the above. D. All of the above.
____
78. Simply rinsing the outside of leeks is not enough because leeks ____. A. have dirt trapped on the inside B. cannot be cleaned without chemicals C. are generally grown in pure manure D. tend to have minute insects on them
____
79. For chopped or julienned leeks, place the leeks in a container of cold water and agitate the water to loosen the dirt, let it sit for 10 to 15 minutes or so, then ____. A. warm the water B. skim the water with a spoon and gently lift out the leaks C. scoop the leeks off the top of the water with a spider D. pour the leeks and water into a colander
____
8. Always carry a knife ____. A. out in front and pointed down B. by your side and pointed down C. by your side and pointed up D. slightly behind you and pointed out
____
80. To peel tomatoes by blanching, cut an "X" through the skin of the end opposite the core, remove the core, and plunge the tomatoes into ____. A. warm water for 30 minutes B. boiling water for 30 minutes C. boiling water for 3 minutes D. boiling water for 30 seconds
____
81. After blanching tomatoes, immediately plunge them into ____. A. warm water B. lukewarm water C. cold water D. ice water
____
82. Tomatoes that are ____ may need to be blanched a second time to remove their skin. A. not ripe B. overripe C. too fresh D. too large
____
83. To dice tomatoes using the concassé technique, first ____ and then cut into strips and then dice. A. roughly chop whole tomatoes with a cleaver B. crush peeled and seeded tomato with a meat mallet C. gently roll a ripe tomato half with a rolling pin to flatten and seed the tomato D. flatten a peeled and seeded tomato half slightly with the palm of the hand
____
84. In general, the longer a mirepoix will cook, the ______ it can be. A. thicker B. thinner C. larger D. smaller
____
85. Which of the following is not used to season foods? A. Rock salt. B. Cayenne pepper. C. Table salt. D. White pepper.
____
86. Which of the following has a strong flavor with citrus tones and is commonly used in salsas? A. Cayenne. B. Chervil. C. Chives. D. Cilantro.
____
87. Which of the following is essential when making béarnaise sauce? A. Marjoram. B. Sage. C. Thyme. D. Tarragon.
____
88. Fresh herbs should be stored ____. A. hanging, uncovered, at room temperature B. covered, at room temperature C. in the refrigerator D. in the freezer
____
89. Which of the following has a strong licorice flavor and is used in liquors and for baking? A. Allspice. B. Anise. C. Caraway seeds. D. Celery seed.
____
9. The chef jacket is double-breasted because the ____. A. double layers protect the chest from heat from the oven or stove B. style resembles historic military uniforms C. double layers provide warmth when the chef must step outside D. double layers stand up to heat and humidity of the kitchen better than single layers and, thus, keep the chef looking neat longer
____
90. Curry powder is ____. A. the powder ground from the flowers of the curry plant B. a mixture of a dozen or more spices C. overripe cumin plants, dried and ground D. made from unripe ginger
____
91. Which vinegar is a traditional seasoning in Asian cuisine? A. Red wine vinegar. B. Balsamic vinegar. C. Rice vinegar. D. Malt vinegar.
____
92. All hot sauces are basically made of the same ingredients, which are ____. A. tomato juice flavored with vinegar, salt, and cayenne pepper B. hot chile pepper juice diluted with water and flavored with salt C. vinegar flavored with tomatoes and cayenne pepper D. vinegar flavored with hot chile peppers and salt
____
93. When meat is cooked to its appropriate temperature, the connective tissues that make up the meat are ____. A. made stronger B. broken down C. filled with bubbles D. unaffected
____
94. When food is cooked to its appropriate temperature, the proteins that make up the food typically ____. A. loosen B. coagulate C. dissolve D. are unaffected
____
95. When vegetables are cooked to their appropriate temperature, the fibers that make up the cell structure of the vegetables ____. A. begin to multiply B. become tougher C. become tender D. are unaffected
____
96. When food is cooked to its appropriate temperature, its flavors typically ____. A. strengthen B. remain distinct C. blend and change D. are unaffected
____
97. Overcooking foods is likely to cause sugars to ____. A. brown and taste sweeter B. burn and taste bitter C. yellow and taste metallic D. lighten and lose all taste
____
98. Panfrying, deep frying, grilling, sautéing, broiling, and roasting are all examples of the ____ method of cooking. A. dry heat B. moist heat C. combination D. braising
____
99. Poaching, simmering, and boiling are all examples of the ____ method of cooking. A. dry heat B. moist heat C. combination D. braising
