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WorksheetsNOCTI Review
Total questions: 62
Worksheet time: 1hrs 2mins
Which of the following describes a method of cooking pasta or vegetables so they have a just barely tender consistency?
a la carte
au gratin
al dente
a l'anglaise
What is the most commonly used knife in the kitchen?
Chef
Boning
Paring
Serrated
The correct identification for a julienne cut is what?
chop into fine pieces
cut into thin strips about 1/8" x 1/8" x 2 1/2"
chop into coarse pieces
3/4 x 3/4 x 3/4 inch cubes
Which of the following utensils is used for serving sauce on a roasted chicken?
tablespoon
slotted spoon
measuring cup
measured ladle
Compared to a conventional oven, a convection oven
is found in many residential homes
takes longer to cook
cooks at lower temperatures
is more likely to carry food-borne illnesses
A refrigerator's temperature should be _____ or below.
35
41
45
51
When receiving a delivery, an employee should verify that the invoice matches the delivery and.....
take the delivery to the kitchen
pay the delivery person
check the order for damage
inform the line cooks
A bistro began the day with 8 gallons of cream in the cooler. The bistro received 4 additional gallons of cream from the morning delivery. During the afternoon shift, the kitchen used 3 gallons of cream. The on-hand inventory is now 9 gallons. This is an example of ________ inventory.
FIFO
Monthly
Perpetual
Vendor-managed
What is the best way to put out a grease fire in a frying pan?
Pour water directly on the fire
Smother the fire
Move the pan outside
Pour flour on the fire
The process of transferring bacteria from one food to another usually by way of unwashed hands, cutting boards, or countertops is called
cross-contamination
germination
anti-sanitation
eco-infection
Which of the following greens is used to make caesar salad?
Romaine
Endive
Iceberg
Arugula
When making rice pilaf, the rice is sauteed then
boiled
baked
steamed
broiled
To prevent a peeled potato from browning, place it in
the refrigerator
cold water
plastic wrap
a covered bowl
The process of blending fat and sugar together uniformly and incorporating air is
folding
kneading
stirring
creaming
The two main ingredients in meringues are sugar and what?
cream of tartar
heavy whipping cream
corn syrup
egg whites
Roux is a mixture of flour and
water
milk
fat
yogurt
When preparing beef consomme, egg whites are used as an ___________ agent.
clarifiying
emulsifying
thickening
adhesive
Which of the following makes a stock clearer?
skimming the fat off the surface (degreasing)
adding roux
roasting the vegetables before adding to the stock
pureeing two cups of stock and adding it back to the stock
A bouquet garni is traditionally made up of bay leaves, parsley, and
Celery
Carrots
Thyme
Garlic
Poultry should be cooked to a minimum internal cooking temperature of
135
145
155
165
A type of fresh water fish is
Haddock
Halibut
Perch
Flounder
A type of fresh water fish is
Haddock
Halibut
Trout
Flounder
Eggs used to make eggs benedict are
shirred
fried
poached
boiled
Rolled, steel-cut and _____________ are type of oats.
soft-cut
whole
braised
tossed
New York cheesecake is prepared with ______________ cheese.
ricotta
cottage
cream
cheddar
Menus planned for people with high blood pressure should be low in
fiber
sodium
vitamin C
potassium
The most nutritional way to prepare vegetables is by
sauteing
boiling
deep frying
steaming
A cook needs to make 75 sandwiches. Each sandwich contains 3 ounces of tuna salad. The tuna salad comes in a 20 ounce container. How many containers much be purchased?
10
11
12
13
To serve three egg omelets to 55 people, how many eggs are needed
14 dozen
16 dozen
19 dozen
20 dozen
A recipe for split pea soup yields 7 2/3 quarts. How many 6 ounce portions can be served from one batch of soup.
39
40
41
42
A party of 6 has a bill of $246.00. What is the total bill when a gratuity of 20% and 7% sales tax are added on?
262.22
295.20
312.42
315.86
How much liquid should be added when tripling a recipe calling for 1/4 cup of liquid?
1/2 cup
3/4 cup
1 cup
1 1/4 cups
The _______ takes care of administrative and personnel tasks such as determining costs and hiring employees.
sous-chef
executive chef
chef de garde manger
line cook
A good way to develop business-related career skills is to
inquire at a government agency
make friends at other places
join a professional organization
move to a new city
Maria makes a mistake in preparing the vegetables for a recipe. What is the best way for her to handle the mistake?
admit to the mistake
fix it before anyone notices
pretend like nothing happened
just keep working and see what happens
The technique that involves suggesting a larger size or better quality than the customer's original order is called
upselling
forecasting
predicting
networking
Which of the following is an uncooked roux?
Slurry
Buerre Maine
Laison
White Wash
This style of service uses pre portioned, arranged foods and is served from the left
American
Canadian
Russian
French
Water based fire extinguishers should be used on what class of fire?
B+C
C
A
B
Which primal cut from the forequarter of beef is the most tender?
Fore shank
Brisket
Rib
Short Plate
What part of the knife is pictured at position A ?
Tang
Bolster
Blade
Heel
What number is a standard size restaurant can? These are large cans, usually packed 6 to a case and hold about 12 cups of product.
#10
#6
#12
#20
What is the name of a cold soup featuring leeks and potatoes?
Vichyssoise
Gazpacho
Clam Chowder
Loaded Potato
This is the French name for a chilled potato and leek soup.
Vichyssoise
Gazpacho
New England Clam Chowder
Bisque
This is a cold tomato soup, popular in Italy featuring fresh tomatoes, bell peppers and other seasonings
Vichyssoise
Gazpacho
New England Clam Chowder
Bisque
Milk that has 60% of the water removed and sugar added
Sweetened Condensed Milk
Evaporated Milk
Dry Milk
Ultra High Pasteurized Milk
What does "physical inventory" refer to in the context of a restaurant?
The process of tracking sales and profits through accounting software
The physical count and inspection of all items in a restaurant's stock, including food, beverages, and supplies
The process of ordering new stock for the kitchen
The financial record-keeping of a restaurant's inventory, including purchase costs
What is "perpetual inventory" and how is it used in a restaurant?
A system where inventory is only counted once a year to determine the total stock value
A system that continuously updates inventory levels in real-time based on sales, purchases, and stock usage
A method of tracking inventory using paper logs and handwritten records
A process that involves reviewing inventory only at the end of each month for financial reporting
How does a perpetual inventory system benefit a restaurant?
It eliminates the need for any physical inventory checks
It only updates inventory levels at the end of each month
It requires less initial setup and fewer resources than a periodic inventory system
It helps maintain accurate inventory levels by automatically adjusting stock counts after each sale or purchase
What does the "grade" of fruits and vegetables indicate?
The size of the fruit or vegetable
The color of the fruit or vegetable
The overall quality and condition of the produce, including appearance, texture, and ripeness
The price at which the fruit or vegetable is sold
What are the typical grades available for fruits and vegetables in the United States?
Grade A, Grade B, and Grade C
Premium, Standard, and Discount
Fresh, Ripe, and Organic
Excellent, Good, and Fair
What would grade "C" fruits and vegetables be used for?
Fresh produce sold directly to consumers in retail markets
High-end restaurants and gourmet dishes
Canned, frozen, or processed products where appearance is less important
Display purposes in high-traffic areas like grocery store aisles
What would grade "A" fruits and vegetables be used for?
Fresh produce sold directly to consumers in retail markets
Made into purees and sauces
Canned, frozen, or processed products where appearance is less important
For Photos only
What characterizes the Russian style of restaurant service?
Guests serve themselves from a buffet table
Food is presented on platters and served by waitstaff to each guest at the table
Orders are taken at the counter, and guests pick up their food
Food is delivered to guests in pre-plated portions without interaction with the waiter
What is characteristic of à la carte restaurant service?
All items are included in a fixed-price menu
Dishes are served in large portions for sharing among guests
Each dish is ordered and priced separately from the menu
Guests are served a buffet-style meal with no individual orders
What is characteristic of family-style restaurant service?
Food is served in individual portions, pre-plated for each guest
Guests select from a limited set menu with no options for customization
Large portions of food are placed on the table for guests to serve themselves
All food is ordered à la carte and served directly to each guest
What kind of pie typically has a filling and crust that bakes at the same time?
Cream Pie
Apple Pie
Chiffon Pie
Chocolate Mousse Pie
What is a channel knife used for?
Measuring specific ingredients
Cutting long strips of zest from citrus fruits for decorative garnishes
Peeling fruits and vegetables
Cutting meat into thin slices
Which cheese is the closest to a brie type cheese?
Camembert
Bleu Cheese
Cheddar
Fresh Mozarella
Which of the following desserts is a rich, sweet pastry made with layers of phyllo dough, chopped nuts, and sweetened with honey or syrup? (Greek)
Baklava
Cannoli
Eclair
Tiramisu
Which of the following pies is made by cooking a smooth, egg-based filling first and then pouring it into a pre-baked (prepared) crust before chilling or finishing?
Custard Pie
Apple Pie
Cherry Pie
Pumpkin Pie
