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WorksheetsIntroduction To Culinary Arts Spring 2016 Final Review
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
The FOH staff member that manages the servers and is responsible for them is known as the
a)
Maitre d' hotel
b)
Captain
c)
Sommelier
d)
Head waiter
2.
Standardized recipes would include all of the following except the optional category of...
a)
yield
b)
portion
c)
ingredient
d)
equipment
3.
The output of a recipe is called the
a)
portion
b)
yield
c)
volume
d)
weight
4.
The aromatic combination that uses a mixture of fresh and dried herbs and dried spices is a
a)
sachet d' epices
b)
bouquet garni
c)
battotu
d)
cajun trinity
5.
the aromatic combination that uses fresh herbs instead of dried and usually also include aromatic vegetables is
a)
sachet d'epices
b)
bouquet garni
c)
mirepoix
d)
matigon
6.
The way that you put food into a dish or on a plate is referred to as
a)
mise en place
b)
plate presentation
c)
portioning food
d)
symmetrical
7.
part of the basic guidelines for plate presentation
a)
hot foods hot, cold foods cold
b)
coordinating plates and utensils to match
c)
serving with tongs
d)
using colorful plates
8.
Which is NOT an example of a portioning tool?
a)
ladle
b)
scale
c)
fork
d)
cup
9.
hot foods held for a buffet or other service should be kept at ___F
a)
105
b)
125
c)
135
d)
140
10.
Cold food should be kept at least at what temperature?
a)
21F
b)
32F
c)
41F
d)
55F
11.
Food arranged on a plate that has an equal number of items on each side is called...
a)
good presentation
b)
symmetrical
c)
asymmetrical
d)
portioning
12.
Passion fruit is a type of
a)
stone fruit
b)
citrus fruit
c)
tropical fruit
d)
melon
13.
Serving the correct amount of a particular food is called
a)
presentation
b)
asymmetrical
c)
symmetrical
d)
portioning
14.
Which of the following can(and should) be stored at room temperature?
a)
whole tomatoes
b)
potatoes
c)
peppers
d)
leeks
15.
The largest part of a grain, which is made up almost entirely of carbohydrates, is called the
a)
husk
b)
bran
c)
endosperm
d)
germ
16.
When just the husk or hull of the grain is removed, the grain is referred to as
a)
milled
b)
whole
c)
cracked
d)
pearl
17.
The grain that can be eaten both fresh and dried is
a)
wheat
b)
rice
c)
barley
d)
corn
18.
bulgur is made from
a)
steamed whole wheat berries that are crushed into small pieces
b)
rice that is parcooked
c)
corn that has been soaked in an alkaline solution
d)
steamed oats that are rolled into flakes
19.
Examples of legumes are
a)
corn
b)
bulgur
c)
lentils
d)
squash
20.
Examples of legumes are
a)
corn
b)
bulgur
c)
lentils
d)
squash
21.
Legumes that are shaped like round flat disks are called
a)
fava beans
b)
chickpeas
c)
lentils
d)
pinto beans
22.
When purchasing legumes, only purchase in quantities that will last no more than
a)
one year
b)
six months
c)
three months
d)
one month
23.
It's important to sort and rinse legumes before cooking in order to remove
a)
large stones
b)
plastic
c)
color
d)
cracked legumes
24.
soaking some legumes is important because it
a)
softens the skin
b)
increases cooking time
c)
decreases fiber
d)
increases vitamins available
25.
When adding salt or acidic ingredients to cooking legumes, you should add them
a)
before the water boils
b)
at the beginning of simmering
c)
during the final third of cooking time
d)
after the legumes have been drained
26.
Another common name for Italian pasta is
a)
noodles
b)
macaroni
c)
ravioli
d)
vermicelli
27.
People on a wheat-or gluten free diet can enjoy pasta made from flours of
a)
quinoa
b)
bulgar
c)
buckwheat
d)
oats
28.
For every pound of pasta you cook, the amount of boiling water you use should be
a)
2 gallons
b)
1 gallon
c)
32 ounces
d)
16 ouces
29.
Fresh pasta is best prepared by
a)
adding pasta to water at a rolling boil
b)
adding pasta to water at a simmer
c)
adding pasta to water that is room temperature
d)
adding pasta to water that was brought to a boil and then turned off
30.
The government body that has developed specific quality grading standards for meat is the
a)
EPA
b)
USDA
c)
AGA
d)
FDA
31.
Meat that is cut to a specific point and then packaged and shipped for sale to restaurants, butchers, and outlets is known as
a)
retail cuts
b)
primals
c)
subprimals
d)
fabricated
32.
The grades of beef that are sold most widely in retail outlets (grocery stores) are
a)
choice and select
b)
prime and choice
c)
standard and commercial
d)
select and standard
33.
How old is milk-fed veal (baby cow)
a)
10 weeks
b)
12 weeks
c)
14 weeks
d)
16 weeks
34.
Spareribs are cut from the primal cut of the pig known as the
a)
belly
b)
shoulder
c)
ham
d)
loin
35.
the membrane that connects muscles in meat is known as a
a)
seam
b)
silverskin
c)
saddle
d)
grain
36.
The process of cutting poultry into halves, quarters, or eighths is referred to as
a)
sumpreme
b)
trussing
c)
disjointing
d)
keeling
37.
The internal temperature for cooking poultry is
a)
125 F
b)
145F
c)
155F
d)
165F
38.
The gizzard is
a)
neck
b)
liver
c)
heart
d)
stomach
39.
The small bag containing the liver, gizzard, and heart is known as the
a)
keel bag
b)
supreme bag
c)
giblet bag
d)
french bag
40.
Grade 'A' eggs are
a)
the freshest grade of egg with a high centered yolk
b)
good for blended egg dishes
c)
used in commercial egg preparation
d)
used in dog food
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