1. how many ounces are in one cup?
A 2 B 4 C 6 D 8 E 16 2. how much does 3 ounces of sugar cost at 1 dollar a pound? round up to the nearest penny A .19 B 1.90 C .27 D .33 E .14 3. what is the main ingredient in stock A nutritional element B miripoix C spice bag D cold water 4. how many ounces are in one cup plus one pound A 16 B 24 C 32 D 48 E 64 5. what is the three ingredients in miripoix A celery garlic onions B celery carrot garlic C carrot onion shallot D onion celery carrot E garlic celery carrot Page 1 of 19 6. what is white miripoix missing A carrot B beets C leeks D onions E green vegtables 7. what is the best liquid for poaching chicken? A water B chicken stock C demi glace D consomme E chicken base 8. what is the three vegetables in cajun miripoix A celery peppers, onions B carrots celery garlic C peppers, garlic, okra D leeks, celery, peppers 9. quenching your thirst will avoid dehydration A True B False 10. what is the temperature danger zone? A 41-135 B 40-140 C 32-100 D 32-212 11. what temperature do we sanitize at in the dishwasher A 145 B 155 C 165 D 189 E 180 Page 2 of 19 12. multi celled organisms large enough to see without a microscope are A viruses B parasites C yeast D bacteria 13. standardized recipes are created to be consistent for what... A individual restarants B anyones use C any cookbook D any resaurant 14. the fraction 3 3/4 is what when converted to a decimal A 3.75 B 3.25 C 3.825 D 3 E 3.57 15. how many pounds are in one gallon A 2 B 4 C 6 D 8 E 16 16. A standardized recipe yields 4 quarts. You want to serve 32 servings of 1 cup each. What RCF should you use to scale the recipe? A 8 B 4 C 2 D 1/2 E 1/4 Page 3 of 19 17. A standardized recipe yields 1 gal. You want to serve 8 servings of 1 cup each. What RCF should you use to scale the recipe? A 1/8 B 1/4 C 1/2 D 1.5 E 2 18. A standardized recipe is for 8 portions of 4 oz each. The restaurant has an order for 12 portions. How much more of the item must they have on hand to satisfy this order? A 1/2 lb. B 1 lb. C 2 lb. D 3 lb. 19. The dry heat method in which the moist heat source sorrounds the food is known as A broil B grill C steam D roast E smoke 20. Cooking food in a small amount of hot fat just long enough to color the outside of the food is known as A searing B saute C pan fry D broil E grill 21. For pan frying, the oil should be deep enough to A cover the product B go 1/3 the way up the sides of the product C be 1/8 inch deep D use no oil E completely submerged in oil Page 4 of 19 22. The average temperature at which deep-fried foods are cooked is A 325 B 350 C 375 D 300 23. how much more will a roast cook when resting after being taken out of the oven A 7-10 degrees B 25 degrees C 3-5 degrees D not at all 24. when cooking small foods we flip them how many times A once B as many as we want C twice D at least three times E never 25. what is the boiling temp for liquids at sea level A 212 B 180 C 225 D 265 E 100 26. Which of the following is not a moist heat method of cooking? A broil B STEAM C boil D simmer E poach Page 5 of 19 27. The temperature of the liquid when poaching food is A 165-180` B 100-212 C 185-200 D 41-135 E 135 and above 28. Which are the two cooking methods that use both dry and moist heat? A stewing and braising B simmer and poach C grill and broil D smoke and steam 29. the first step in braising is A searing B simmer C roast D bake E grill 30. what is it called when we precook an item A blanch B shock C boil D freeze E flash cook 31. Of the following, which ingredient should not be used in preparing a stock? A hot water B nourishing element C herbs and spices D stock Page 6 of 19 32. The most common type of brown stock is made from A beef bones B veal bones C pork bones D any bonoes E poultry bones 33. The purpose of blanching bones is to A keep the stock as light as possible B purify the stock C get out all the marrow D no purpose at all 34. The ingredients that are omitted in a white mirepoix are the A leeks B carrots C peppers D shallots E beets 35. A cooked paste made from wheat flour and a fat is called a/an A roux B slurry C fond blanc D fond brun E runny 36. To “cook out the roux,” removing the starchy taste and gritty feel of flour in a sauce thickened with roux, you need to simmer it for at least A 15 minutes B 5 minutes C 30 minutes D one hour Page 7 of 19 37. adding hot foods to cold without breaking them is called A taping B tempering C blending D whipping E mixing 38. Hot sauces should be presented at a temperature of around A 212 B 180 C 165 D 135 E at least 141 39. A sauce made from a combination of vegetables and served cold is called a/an A salsa B coulis C espagnole D hollindaise E tabasco 40. A white sauce made by thickening milk with a white roux is a/an A bechamel B hollindaise C espagnole D miripoix E veloute 41. a bisque gets its color and flavor from A shellfish B seafood C eggs D starches E octopus dye Page 8 of 19 42. For safety, the temperature at which all soups must be held is A 120 B 140 C 165 D 185 E 212 43. As a garnish for bisque, chefs usually add diced cooked A shellfish B fish C vegetables D fruits E herbs 44. The temperature at which meat should be received and stored is below A 41 B 32 C 0 D -10 E 100 45. The safest internal temperature for poultry is A 135 B 145 C 155 D 165 E 212 46. the flour with the most protein is A bread B all purpose C cake D pastry E wheat Page 9 of 19 47. The flour with a blend of both low protein and high protein is A bread B high gluten C allpurpose D cake E almond 48. Which leavener needs the addition of an acidic ingredient? A baking powder B baking soda C yeast D steam 49. An example of an organic leavener is A yeast B baking powder C steam and butter D baking soda 50. The baking ingredient that balances other flavors and makes them more vivid is A salt B sugar C malt D molasses E eggs 51. Dough that includes only flour, yeast, salt, and water is called A lean dough B sweet dough C hard dough D soft dough 52. the most important step in baking is A scaling B cooking C mixing D blending Page 10 of 19 53. The last stage of a bread’s rising is called A oven spring B bench proofing C pan proofing D rounding 54. What is the purpose of bench proofing? A allows gluten to relax and makes dough easier to shape B drys out dough C softens dough D makes the dough firm and hold shape 55. Which of the following is not used in the making of quick breads? A yeast B milk C sugar D salt E steam 56. Quick breads are usually baked in what type of pan? A loaf pan B sheet pan C brioche pan D springform pan 57. Which ingredients are creamed together in the creaming method? A fats and sugars B salt and water C eggs and oil D sugar and water E sugar and eggs 58. What is the purpose of the creaming method? A dissolve sugars and add air B create an emulsion C lighten the product to meringue consistancy D cook the product Page 11 of 19 59. When cutting biscuits out of dough, it is best to use A rounded edge cutting tools B sharp edge cutting tools C serrated knife D chef knife 60. The technique of laminating dough is done by A folding and rolling dough many times with butter B rolling dough and letting it air rest C mixing all the ingredients for long periods of time D only mixing until dough is soft and sticky 61. we make pie dough using which mixing method A rubbing method B creaming method C whipping method D folding method 62. the protein in flour that effects the strength of dough is known as A gluten B gliadin C glutenin D gumbo 63. which item adds strength to flour to hold its crust A glutenin B gliadin C gelatin D gorgonzola 64. which item in gluten allows the dough to stretch? A gliadin B gelatin C glutenin D gumbo E gargantuan flour Page 12 of 19 65. The first step in using a starch thickener is to A dissolve it in cold liquid B boil it C use it dry with water D taste it E directly add it to hot product 66. which tool is used to make bread dough A paddle B hook C whip D spatula E rubber spatula 67. which tool is used for making cookie doughs and cake mixes A paddle B hook C whip D spatula E rubber spatula 68. where in our storeroom do we put the cooking spoons A on the right in a pan B on the left in a pan C to the right of the sink on the wall D to the left of the sink above the plate rack E in the storeroom drawers 69. where do we store our cleaning products A under the food products in dry storage so they will not spill into foods B on a separate shelf in dry storage C in a separate room with no foods D in the food storage closet anywhere E under the sinks Page 13 of 19 70. what do we do with the pots we use in the kitchen when we are done A wash rinse sanitize put away B wash rinse sanitize C wash rinse sanitize dry D nothing, let someone else do it 71. which food is mixed with the creaming method A cakes B cookies C dressings D meringues E quickbreads 72. which foods are mixed with the blending method A cakes B cookies C pies D dough E puddings 73. what is one cup plus one pint plus one quart in ounces A 56 B 64 C 128 D 48 E 89 74. the term garde manger means A the art of the hot kitchen B the art of the cold kitchen C blanching foods D cold kitchen basics Page 14 of 19 75. when we make sausage we used what is called A forcemeat B pureed meat C minced meat D culinary dining E miripoix 76. ice carving is a poor example of garde manger A True B False 77. if we buy 27 pounds of steak at 2.99 per ounce how much did we spend? A 1291.68 B 12.91 C 129.16 D 2911.96 E 192.68 78. which type of meringue is used by cooking sugar to 240 degrees first A italian B frensh C swiss D american E indian 79. what is the name of a pan we serve foods in on a buffet called A roasting pan B hotel pan C sauce pot D saute pan E serving platter 80. where do all stock pots go in our storeroom A top right corner B straight ahead on top shelf C top left corner D in the dry storage area Page 15 of 19 81. where do the 20 quart mixer tools go when they get cleaned A back on the mixer table pegs B in the storage room C next to the sink D with the mixing bowls in the storage room E on the storage room table pegs 82. if it cost 3.99 for one pound of hamburg how much is it per ounce? A .25 B 1.99 C .13 D .18 E .24 83. which sauce is based on white stock A bechamel B veloute C hollindaise D marinara E espagnole 84. which sauce is based on egg yolks and butter A hollindaise B espagnole C veloute D tomato E bechamel 85. which sauce can have several recipes and still be the same sauce A tomato B bechamel C hollindaise D espagnole E veloute Page 16 of 19 86. which sauce is based on brown stock A espagnole B veloute C hollindaise D bechamel E demi glace 87. how do we cut vegetables for stock A the longer it cooks the bigger the cuts B the longer it cooks the smaller the cuts C the shorted it cooks the larger the cuts D it does not matter they all cook forever E all of them should be small cuts 88. what is the sauce also known as 50-50-50 sauce A de-glaze B demi glaze C stock base D powdered ramen base E beef base paste 89. what do end up with when we reduce stock by 90 % A base B nothing C double strength stock D demi glaze 90. if we place a bowl on the scale and then zero in the scale what is that process called 91. how many teaspoons are in 1 and 1/2 cups Page 17 of 19 92. how many ounces are in three quarts + two cups - 4 ounces 93. how many cups are in three quarts minus one gallon plus 14 cups A 10 B 12 C 14 D 8 E 16 94. phytochemicals are harmful chemicals found in processed foods A True B False 95. our natural energy comes from what??? A carbohydrates B protiens C fats D all three of the answers are correct 96. this nutrient heals the bodies injuries A carbohydrates B protiens C fats D all the answers are correct 97. vitamin pills are good substitutes for missing meals A True B False 98. overeating is a form of malnutrition A True B False Page 18 of 19 99. diet soda is a good alternative to regular soda A True B False 100. the number one cause of diabetes is A overeating B genetics C obesity D too much protein E too little protein Page 19 |
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