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CA1 - Final Examination

Total questions: 75

Worksheet time: 1hrs 15mins

Name
Class
Date
1.
An appetizer is
a)
a small portion of food served at the beginning of a meal to whet the appetite
b)
a small bite of food
c)
a piece of bread with a topping
d)
a sweet soup served at the beginning of the emal
2.
An appetizer is served on its own plate.
a)
true
b)
false
c)
maybe
d)
sometimes
3.
A small piece of bread, cut into interesting shapes with flavorful toppings is called a
a)
canape
b)
appetizer
c)
hors d'oeuvre
d)
beverage
4.
Which of the following is a type of appetizer?
a)
bacon-wrapped shrimp
b)
steak
c)
pork chops
d)
lamb stew
5.

If you are preparing food for a cocktail party, make sure that your appetizers or hor d’oeurves are (a)   only.

6.

What are the examples of types of appetizer

a)

Crudite

b)

Aperitifs

c)

Canape

d)

Gyoza

7.
How should greens be stored
a)
in a tight container in the freezer
b)
in an airtight container in the refrigerator
c)
loosly with a damp cloth covering them in the refrigerator
d)
uncovered in a bowl in the refrigerator
e)
uncovered in a bag in the refigerator
8.

Other than greens, salads can be composed of the following:

a)

vegetables, nuts, and protein

b)

protein, sugar, salt

c)

bacon, eggs, pods

d)

oils, fats, grains

9.

raw vegetables cut into bite-sized pieces

a)

pate

b)

crudite

c)

crostini

d)

canape

10.

when making a clarification, what ingredient would NOT be used?

a)

lemon juice

b)

cream

c)

egg whites

d)

ground vegetables

11.

A consomme is different then a broth because a consomme uses what?

a)

cold liquids

b)

a clarification

c)

garnishes

d)

a brown stock

12.

Parts of the canapé:

a)

Dressing Base Spread Topping Garnish

b)

Sauce, Tapa, Antipasto, Appetiser

c)

Base, spread, topping, garnish, glaze

d)

Butter, smoked salmon, dill, cream cheese

13.

What is another name for flavoured butters?

a)

Clarified butter

b)

Whipped butter

c)

Compound butter

d)

Creamed butter

14.

BROTH IS:

a)

Provide both flavor and nutrition

b)

A liquid made from simmered meat and vegetables.

c)

Made from clear stock or broth.

d)

A concentrated, clear soup made from a rich broth.

15.

SPECIALTY SOUP:

a)

A specialty soup that may be cooked or uncooked and then chilled.

b)

soups include a thickening agent, such as roux; cream; or a vegetable purée.

c)

made with cooked vegetables that are sometimes puréed.

d)

soup that highlights a specific region, or reflects the use of special ingredients or techniques.

16.

CREAM SOUPS:

a)

A specialty soup that may be cooked or uncooked and then chilled.

b)

A specialty soup made from fish, seafood, or vegetables.

c)

A soup that highlights a specific region, or reflects the use of special ingredients or techniques.

d)

Thick soups include a thickening agent, such as roux; cream; or a vegetable purée.

17.

BISQUE:

a)

A velvety-smooth thick soup.

b)

A specialty soup that may be cooked or uncooked and then chilled.

c)

A specialty soup made from fish, seafood, or vegetables.

d)

A soup that highlights a specific region, or reflects the use of special ingredients or techniques.

18.

Soups provide flavor but not nutrition to a meal.

a)

TRUE

b)

FALSE

19.

A strong flavor is the most important characteristic of a consommé.

a)

TRUE

b)

FALSE

20.

Specialty soups include bisque's, chowders, and cold soups

a)

TRUE

b)

FALSE

21.

The flavor and texture of the garnish doesn’t always need to complement the soup.

a)

TRUE

b)

FALSE

22.

When cooking large batches of thick soup, cool and refrigerate the soup before you add milk or cream.

a)

TRUE

b)

FALSE

23.

Appetizers can be passed, plated, or part of a buffet line.

a)

TRUE

b)

FALSE

24.

Salads that can be served as a full meal because it contains substantial portion of meat, poultry, seafood’s, fruits and vegetables.

a)

Side Dish Salad

b)

Separate Course Salad

c)

Entree Salad

d)

Appetizers Salad

25.

A seasoned liquid or semi liquid added to the body of the salad to give added flavor, tartness, spiciness and moistness.

a)

Base

b)

Body

c)

Garnish

d)

Dressing

26.

A main dish salad always contains some type of

a)

Lettuce

b)

Vegetable

c)

Mirepoix

d)

Protein

27.

A layer of salad greens that lines the plate or bowl in which the salad would be served.

a)

Garnish

b)

Base

c)

Dressing

d)

Body

28.

This salad is known as a side salad and it accompanies the main course.

a)

Starter salad

b)

Fruit salad

c)

Intermezzo salad

d)

Accompaniment salad

29.

This type of salad is a "Sweet" ending to a meal.

a)

Appetizer salad

b)

Side salad

c)

Accompaniment salad

d)

Dessert

30.
What is this salad green?
a)
Cabbage
b)
Romaine
c)
Spinach
d)
Iceberg
31.
After cleaning lettuce, use paper towel to remove any moisture from leaves.  True or False?
a)
True
b)
False
32.

Visually enhancing the appearance of a salad while also complementing the overall taste.

a)

Base

b)

Body

c)

Dressing

d)

Garnish

33.

It is placed on top of the base so the garnish sticks to it without falling off.

a)

Base

b)

Topping

c)

Filling

d)

Spread

34.

An example of a bound salad would be...

a)

Potato salad

b)

Chef salad

c)

Tossed green salad

d)

jello salad

35.

When making dressing, an "emulsifier" helps to liquids that don't mix together such as oil and vinegar, be able to stay together.

a)

True

b)

Fals

36.

Which type of salad is this?

a)

Bound salad

b)

Tossed salad

c)

Composed salad

d)

Dessert salad

37.

Which of the following ingredients is not used in making French dressing?

a)

Egg Yolk

b)

Oil

c)

Sugar

d)

Vinegar

38.

A simple oil and vinegar dressing is called __________ because the two liquids always separate after being shaken.

a)

Permanent Emulsion

b)

Temporary Emulsion

c)

Gelatinization

d)

None of the above

39.

It is an essential ingredient in mayonnaise and other emulsifier dressings.

a)

Egg Yolk

b)

Egg White

c)

Gluten

d)

Vinegar

40.

What is the mother sauce called that is basically white stock thickened with a blond roux?

a)

Veloute

b)

Bechamel

c)

Espagnole

d)

Hollandaise

41.

What are the main ingredients in a béchamel sauce?

a)

Milk, butter & flour

b)

White stock, butter & flour

c)

Brown stock, roux and bouquet garni

d)

Egg yolks, butter, lemon, hot sauce

42.
What is the purpose of a sauce?
a)
Adds texture, visual appeal, complimentary flavors, moisture
b)
Texture, Body, Color, Consistency, Translucency
c)
Add moisture
d)
Adds flavor
43.
What is a Roux?
a)
A Specialty Sauce
b)
A Thickening Agent
c)
A Seasoning
d)
One of the 5 Mother Sauces
44.
What is the ratio of a roux?
a)
1:1 Flour : Butter(Fat)
b)
1:2 Flour : Butter(Fat)
c)
1:3 Butter(Fat) : Flour
d)
2:1 Flour : Butter(Fat)
45.
What are the five mother sauces?
a)
Hollandaise, Veloute, Bechamel, Espagnole & Tomato
b)
Hollandaise, Veloute, Roux, Mornay & Tomato
c)
Hollandaise, Bechamel, Mornay, Espagnole & Tomato
d)
Hollandaise, Veloute, Bechamel, Roux & Tomato
46.
What is Mirepoix?
a)
2 parts onion & celery, 1 part carrot
b)
1 part onion, celery, potatoes
c)
2 parts onions, 1 part carrot & celery
d)
2 parts onions, 1 part peppers & celery
47.
What is a bunch of herbs tied together to season a stock or soup called?
a)
Bouquet garni/ Sachet
b)
Demi glaze
c)
Mirepoix
d)
Why would you tie the herbs together?
48.

What does the term 'mise en place' literally translate to

a)

getting into place

b)

lets begin

c)

to be prepared

d)

putting into place

49.

A mother sauce made from milk and white roux.

a)

hollandaise

b)

alfredo

c)

bechamel

d)

espagnole

50.

A mother sauce made from brown stock and brown roux.

a)

veloute

b)

espagnole

c)

bechamel

d)

hollandaise

51.

Mother sauce that is an emulsion made from eggs, butter, and lemon.

a)

hollandaise

b)

bechamel

c)

espagnole

d)

tomato

52.
What are the two categories of soup?
a)
Thick & Thin
b)
Clear & Thin
c)
Specialty & Thick
d)
Clear & Thick
53.

1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered?

a)

Glaze

b)

Sauce

c)

Stock

d)

Water

54.

What is the assortment of fresh herbs and aromatic ingredients tied in a bundle with string so it can be removed easily from the stock?

a)

Bouquet Chou-fluer

b)

Bouquet Garni

c)

Bouquet les courges

d)

Bouquet Lepinard

55.

Which of the following helps dissolve tissues, and extract flavor and body from bones?

a)

Acid

b)

Bones

c)

Mirepoix

d)

Scraps

56.

In sauce making it considered a very important step in order to produce a smooth, lump free sauce, what is it?

a)

Deglazing

b)

Reduction

c)

Reformation

d)

Straining

57.

They are referred to in French as fonds de cuisine.

a)

Stocks

b)

Soups

c)

Sauces

d)

None of the above

58.

What should you do to the scum that rises on the surface during stock making?

a)

Mixed

b)

Skimmed

c)

Just let it stay there.

d)

None of the above

59.

The overall plan for how something will look is called

a)

arrangement

b)

design

c)

shape

d)

texture

60.

when creating the design for a dish, how many colors on the plate is usually enough

a)

1

b)

2

c)

3

d)

4

61.

How something feels or its visible surface characteristics refers to the item's

a)

design

b)

color

c)

texture

d)

garnish

62.

When should a dish be garnished?

a)

after the dish is served

b)

right before serving

c)

before the main ingredient is plated

d)

before being held for future service

63.

Essentials of food presentation includes the following

a)

visual appeal

b)

good preparation techniques

c)

professional work habits

d)

good cooking skills

64.

Main ingredient for stock-making

a)

water

b)

herbs and spices

c)

bones

d)

mirepoix

65.

Tomatoes are the usual acid added into fish stock.

a)

true

b)

false

66.

A stock made from the bones that have already been used once to make a stock.

a)

brown stock

b)

clarified stock

c)

deglaze

d)

remouilage

67.

¡is a stock that has been reduces until it will coat the back of a spoon. It is solid and rubbery when refrigerated.

a)

brown stock

b)

clarified stock

c)

glaze

d)

remouilage

68.

In plating, starches are placed between 1 to 3 o'clock position.

a)

true

b)

false

69.

Standard portion of an appetizer soup is

a)

4-6 oz.

b)

6-8 oz.

c)

8-10 oz

d)

10-12 oz.

70.

A refreshing salad after a wonderful entrée to cleanse the palate and get ready for the dessert.

a)

accompaniment salad

b)

side salad

c)

separate course salad

d)

composed salad

71.

Basic vinaigrette is the same with French dressing made from a mixture of oil, vinegar, and seasonings

a)

true

b)

false

72.

A group of appetizers made with seafood or fruits usually served on a bed of crushed ice is called ___

a)

canape

b)

crudite

c)

relishes

d)

cocktail

73.

Spanish term for appetizer that comes in bite-sized pieces.

a)

canapes

b)

antipasto

c)

hors d'oeuvres

d)

tapas

74.

It refers to the salted roe or eggs of the sturgeon often used as garnish for canapes.

a)

relishes

b)

caviar

c)

tapas

d)

bruschetta

75.

French term which means foods either solid or liquid that are served at the beginning of the meal

a)

canapes

b)

antipasto

c)

hors d'oeuvres

d)

tapas

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