culinary II final spring 2018 Score:
1. what is the number one cause of foodborne illness A undercooked foods B poor handwashing C dirty dishes D old food E moldy food 2. what is the temperature danger zone A 41-135 B 135-212` C 32-212 D 0-100 E 35-141 3. what is the best grade of beef A choice B good C select D prime E superior 4. what grade of beef is most common in supermarkets A good B choice C prime D select E good and select 5. what is the largest primal cut on a steer A loin B round C chuck D shank Page 1 of 19 6. what cut is the most tender on a steer A prime rib B loin C tenderloin D flank E shoulder 7. where does the tender cuts come from on steer? A the bottom front B the top rear C the back on top D the middle where there is no exercise E it depends on how you cook it 8. how do we cook tough cuts best A combination cooking method B searing C grilling D smoking E boiling 9. what is offal meat considered A anything from the head B any organ meats C anything from the stomach D cold cuts and deli meats 10. what animal does bacon come from? A steer B pig C lamb D veal Page 2 of 19 11. where does the ham come from on a pig? A the shoulder B the belly C the rump D the leg 12. where does bacon come from??? A belly B loin C shoulder D leg E shank 13. where do baby back ribs come from A loin B belly C shank D hoof E leg 14. what makes an item more expensive? A the less prepared it is B supply and demand C the more prepared it is D A and B E B and C F all of the above 15. the inspection of meat is required by law A True B False 16. the grading of meat is required by law A True B False Page 3 of 19 17. who inspects meats? A FDA B USDA C CIA D FBI E NCIS 18. what is yield? A the amount a recipe makes B the number of items in a recipe C the number of people a recipe serves D the weight of the product before cooking 19. what is marbling in meats A the amount of fat surrounding the meats B the fat intertwined in the meats C the leanness of the meats D the tenderness of the meats 20. what is barding A surrounding meats with fat B injecting meats with fat 21. what does marbling do for meats A makes it tough B makes it tender C makes it brown better D makes it juicy E makes it dry 22. what is game meat A any animal we eat B any animal raised on farms C any animal that is hunted in the wild D any four legged animal Page 4 of 19 23. what is the smallest lamb sold A mutton B spring C baby spring D infant 24. what does freezer burn cause A drying out of foods B tough foods C well done foods 25. how much temperature will a roast rise when removed from an oven during carryover cooking A 5 degrees B 7-10 degrees C 15 degrees D 1-4 degrees 26. why do we let meats rest before cutting A to allow juices to remain in product after cutting B to cool then off C to allow the meat to stop cooking D to let the juices run out of them 27. in what order in the refrigerator do proteins get stored from top to bottom A beef, pork fish chicken B fish, pork, beef, chicken C chicken, beef, pork, fish D it does not matter 28. how must fresh meat be delivered to your establishment A below 32 degrees B 0 degrees or below C below 41 degrees D it does not matter Page 5 of 19 29. which pieces of meat are dark in chicken A leg and thigh B breast and wing C leg and wing D breast and leg 30. what do we do if the package is broken during delivery of foods A accept it B refuse it C use it anyways or you will run out D take it off the menu 31. how do we cook tender meats A hot and fast B slow and steady C hot and slow D medium heat and fast 32. what caramelizes when we cook meats A sugar B protein C carbohydrates D blood 33. what is the minimum cooking temp for poultry A 145 B 155 C 165 D 175 E 350 34. where do we test poultry for doneness A in the wing B in the leg joint C in the breast D anywhere E the thinnest part Page 6 of 19 35. where do we season a turkey A the inside B under the skin C over the skin D it does not matter 36. what is the highest grade of chicken available A A B AA C B D supreme E prime 37. what is the difference between round and flat fish A flat fish swim sideways B flatfish have eyes on both sides C roundfish have eyes on the same side D flatfish have eyes on the same side 38. what is the term when a fish has its guts removed A dressed B drawn C filets D whole 39. what is it when we use one entire side of the fish A filet B steak C papiette D round loin 40. what is a crustacean A an animal with no skeletal structure B an animal with the skeleton on the outside C an animal with a skeleton and gills D an animal with no fleshy texture Page 7 of 19 41. define cephalapod A an animal with no skeletal structure B a roundfish C an animal with joints and skeleton on the outside D shellfish 42. what is a univalve A an animal with one shell B an animal with two shells C a jointed hard shelled animal D a clam 43. what is an example of a univalve A clam B oyster C snail D lobster E crab 44. what is the cooking temp for fish A 135 B 145 C 155 D 165 E 212 45. what is one way to tell fish is fresh A it is firm to the touch B it smells fishy C its scales fall off easily D its gills are grey 46. what should all seafood smell like?? A the sea B fishy C ammonia smell D salt water Page 8 of 19 47. 32oz + 16 oz = ________________tablespoons A 20 B 24 C 36 D 48 E 96 48. what type of flour do we use for bread A hi gluten B all purpose C cake D pastry E almond 49. 3 1/2 oz plus 5 1/4 oz = A 8 1/2 oz B 9 1/2 oz C 8 3/4 oz D 9 3/4 oz 50. how many tablespoons are in two cups A 16 B 32 C 48 D 64 E 8 51. how many pounds are in one gallon Page 9 of 19 52. how much is 3 ounces of oil at 3.99 per quart?? A .37 B .39 C .38 D .93 E .03 53. how much do we sell a plated meal for if the plate cost 3.19 to make and our food cost is .31% A 11.19 B 10.29` C 9.92 D 12.19 E 10.19 54. if we have to make food for 350 people and the recipe serves 50 what is our recipe conversion factor A 6 B 7 C 5 D 25 E 50 55. what is the recipe conversion if we need to make 20 portions and the recipe makes food for 120? A 6 B 1/6 C 16 D 1.6 E 61 56. 22 pints of tomatoes at 1.19 a pint cost how much? A 26.18 B 28.16 C 21.68 D 16.68 Page 10 of 19 57. how long do we wash our hands for? A 20 seconds B 15 seconds C 30 seconds D 10 seconds 58. how much meat comes from a one pound lobster? A 1/4 lb B 1/3 lb C 1/2 lb 59. what is the smallest classification of poultry? A roaster B fryer C Cornish game hen D rooster E capon 60. what is a capon? A a female castrated chicken B a male castrated chicken C a female chicken D a male chicken E any chicken above 5 pounds 61. what does wholesomeness of poultry mean? A safe to eat B fit for human consumption C unfit for human consumption D dangerous to eat E perfect to eat 62. how should fresh poultry be delivered A frozen B packed in ice C in airtight packages D by refrigerated truck Page 11 of 19 63. what temp is low temperature roasting A 325-350` B 275-325 C 250-300 D 200-300 64. the larger it is the lower the temp we roast? A True B False 65. what is deglazing A using stock for sauce B using stock for sauces C removing sediment and flavors from pan for sauce D removing sediment an flavors from pan for stock E 50-50-50 sauce 66. what parts of chicken are best for broiling A any part B small tender parts C larger parts D just the tenders E just the wings 67. how many times do we flip foods when cooking A 1 B 2 C as many as you want D 0 E 4 68. what side of the fish do we cook first A the skin side B the fleshy side C the service side up D the service side down Page 12 of 19 69. what temp do we fry at A 325 B 350 C 375 D 212 E 100 70. what temp do we simmer at A 212 B 165 C 285 D 185 E 350 71. what is the best liquid for poaching A water B milk C stock D cream E wime 72. how many ounces are in three cups A 36 B 32 C 28 D 24 E 20 73. how many pounds are in three quarts A 3 B 6 C 9 D 12 E 15 Page 13 of 19 74. how much does 5 1/2 lbs of lobster cost at 12.96 per pound A 71.28 B 71.82 C 81.72 D 87.12 E 78.12 75. which pieces of chicken would we usually braise A legs B thighs C wings D breast E dark meat F light meat 76. what temp must we generally cook stuffed items at? A 145 B 155 C 165 D 175 E 212 F 350 77. what does the M in FATTOM stand for? A milk B moisture C modern D mayonnaise E manganese 78. what is the first step in the HACCP system? A recieving B storage C prepapration D cooking E serving Page 14 of 19 79. what is in miripoix? A peppers, onion carrot B peppers onion celery C celery carrot onion D celery carrot peppers E celery onions peppers 80. how many ounces are in one quart? A 16 B 32 C 64 D 128 E 8 81. cooked calamari starts out as A octopus B jellyfish C squid D eel E cephalapod 82. what item do we use for fish and chips A any white leanfish B any white fatfish C any fish D any roundfish E anyflatfish 83. what type of fish can live in salt and fresh water A anadromous B andromeda C ambidextrous D ambiguous E ample Page 15 of 19 84. what is a scallop considered? A bivalve B univalve C cephalapod D crustacean E flatfish 85. what has the most connective tissue A wild game meat B fish C chicken D beef E pork 86. if we start with 21 pounds and lose 14% what is left, be exact!!! 87. if we start with 37 pounds of meat and we lose 21% what is left A 32.29 B 23.29 C 29.23 D 32.92 88. what is the selling price for food costing 4.19 with a food cost of 33% A 11.93 B 12.39 C 17.23 D 12.70 E 8.38 Page 16 of 19 89. if we need to feed 350 people and each person gets 6 ounces of steak how many pounds do we need to buy? A 131 B 132 C 133 D 350 E 175 90. each person gets 9 ounces of turkey at a wedding, there are 180 guests how many pounds of cooked turkey do we need? A 102 B 101 C 201 D 202 E 180 91. we cook a 27 pound roast and lose 23 % in cooking how much is left? A 20.97 kg B 19.27 lbs C 20.79 lbs D 19.79 lbs E 20 lbs 92. wild fish are more tender then farm raised fish A True B False 93. what do we do when the cooking work is done A sit down B clean C keep cooking the food D nothing E make a bigger mess Page 17 of 19 94. when is your job done in the kitchen A when you finish cleaning B when everyone else is done C when your section is clean D when you teams section is clean 95. what are the steps for cleaning equipment A wash rinse sanitize unplug B unplug rinse sanitize wash C unplug wash rinse sanitize D wash unplug rinse sanitize 96. what is the failure rate for businesses in their first year A 50% B 94% C 85% D 25% E 75% 97. why do most businesses fail quickly A poor people skills B poor business management C poor working skills D lack of knowledge of the business they are in E too much money invested 98. which one of these is a chain restaurant A applebees B mcdonalds 99. which one of these is a franchise restaurant A mcdonalds B cheesecake factory Page 18 of 19 100. what is the number one important goal to recipe structure A consistancy B good food C money management D orderly writing Page
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