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WorksheetsSpring 2023 Culinary FINAL
Total questions: 99
Worksheet time: 50mins
Name
Class
Date
1.
Which of the following is not a blue-vein cheese?
a)
Stilton
b)
Morbier
c)
Maytag Blue
d)
Gorgonzola
e)
Roquefort
2.
Which of the following is a wax-rind cheese?
a)
Fontina
b)
cheddar
c)
Gruyere
d)
Provolone
e)
Emmenthaler
3.
Mesclun is
a)
a soft, runny cheese
b)
a Mexican dip
c)
a type of crouton
d)
an edible flower
e)
a French-style mix of greens
4.
The three types of salad greens are
a)
mild, spicy, bitter
b)
sour, sweet, bitter
c)
sweet, strong, sour
d)
spicy, pungent, sweet
e)
bitter, sour, sweet
5.
Extra-virgin olive oil, the finest grade of olive oil, achieves its status because the olives are pressed ____ without using any heat.
a)
once
b)
twice
c)
three times
d)
six times
e)
twelve times
6.
The standard proportion of oil to vinegar in a vinaigrette is
a)
4 parts oil to 1 part vinegar
b)
3 parts oil to 1 part vinegar
c)
2 parts oil to 1 part vinegar
d)
1 part oil to 1 part vinegar
e)
2 parts oil to 3 parts vinegar
7.
A wrap is a sandwich that is
a)
rolled into a cylinder and closed on both ends
b)
rolled into a cylinder and open on one end
c)
folded into a square and closed on all sides
d)
folded into a triangle and open on one end
e)
folded into a rectangle and closed on all sides
8.
The Cuban version of a pressed sandwich is called a/an
a)
focaccia
b)
pita
c)
panini
d)
tortilla
e)
cubano
9.
A type of open-faced sandwich served as an appetizer is a
a)
brochette
b)
crustini
c)
carpaccio
d)
crudité
e)
pâté
10.
A mold in which a pâté can be cooked is called a/an
a)
bruschetta
b)
crostini
c)
terrine
d)
brochette
e)
ceviche
11.
The heavy outer skin of fruit such as watermelon and pineapple is sometimes referred to as the
a)
pith
b)
rind
c)
compote
d)
stone
e)
core
12.
The grade given for standard quality produce is
a)
US Fancy
b)
US No. 1
c)
US No. 2
d)
US No. 3
e)
US Premium
13.
. Comice is a type of
a)
pear
b)
apple
c)
melon
d)
tropical fruit
e)
citrus fruit
14.
The vegetable that is technically a fruit is the
a)
avocado
b)
tomato
c)
cucumber
d)
a and b
e)
b and c
15.
The government grading body for vegetables is the
a)
AMS
b)
FCA
c)
PCB
d)
EPA
e)
NPA
16.
The largest part of the grain, which is made up almost entirely of carbohydrates, is called the
a)
husk
b)
bran
c)
endosperm
d)
germ
e)
hull
17.
The proper way to prepare risotto is to add the
a)
rice to the liquid all at once
b)
liquid to the rice all at once
c)
rice to the liquid in several stages
d)
liquid to the rice in several stages
e)
none of the above
18.
The rice that is typically fluffy and dry when cooked and separates easily without sticking together is
a)
medium-grain rice
b)
short-grain rice
c)
wild rice
d)
long-grain rice
e)
none of the above
19.
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
e)
none of the above
20.
When using the long-soak method for preparing legumes, you should place them in a pot
a)
in the refrigerator
b)
in a cool place (45°F to 65°F)
c)
in a warm place (80°F to 120°F)
d)
on the stove over low heat
e)
on the stove over high heat
21.
People on a wheat- or gluten-free diet can enjoy pastas made from flours of
a)
quinoa
b)
millet
c)
buckwheat
d)
a and b
e)
a, b, and c
22.
One type of fresh ribbon-shaped pasta is called
a)
farfalle
b)
fusilli
c)
manicotti
d)
rigatoni
e)
fettuccini
23.
The amount of time to let fresh pasta rest before rolling it out is
a)
15 minutes
b)
30 minutes
c)
1 hour
d)
2 hours
e)
24 hours
24.
The French term "fonds de cuisine" refers to
a)
a type of French pastry
b)
a favorite French food
c)
the foundations of cooking
d)
the frills that accompany a dish
e)
a type of fish dish
25.
The reason for skimming the foam from the surface of the stock is to
a)
reduce the cooking time
b)
save the foam and use it later
c)
allow you to see the stock
d)
make room in the pot
e)
remove the impurities that rise to the surface
26.
When warming a liaison that is to be added to a hot liquid, you use a technique called
a)
tempering
b)
slurring
c)
spooning
d)
graduating
e)
none of the above
27.
A white sauce made by thickening milk with a white roux is a/an
a)
velouté
b)
hollandaise
c)
bérnaise
d)
béchamel
e)
royal glaçage
28.
For safety, the temperature at which all soups must be held is
a)
120° F
b)
140° F
c)
165° F
d)
185° F
e)
210° F
29.
"Bouillon" is the French term for a/an
a)
pastry
b)
spoon
c)
broth
d)
soup dish
e)
type of pot
30.
As a garnish for bisque, chefs usually add diced cooked
a)
seafood
b)
carrots
c)
bread
d)
parsley
e)
ginger
31.
For the smoothest sauce, you should strain the sauce through a/an
a)
colander
b)
mesh strainer
c)
sieve
d)
cheesecloth in a sieve
e)
food mill
32.
The first step in rescuing a hollandaise sauce in which the eggs are beginning to scramble and form clumps is to
a)
add more lemon juice
b)
remove it from the heat and add cold water
c)
whisk it quickly until it looks smooth
d)
add more butter
e)
strain it
33.
A white sauce made by thickening milk with a white roux is a/an
a)
velouté
b)
hollandaise
c)
bérnaise
d)
béchamel
e)
royal glaçage
34.
Which of the following are not examples of crustaceans?
a)
lobsters
b)
shrimp
c)
oysters
d)
crayfish
e)
crabs
35.
The natural juices from shellfish are known as its
a)
liquor
b)
brine
c)
liquid
d)
flavoring
e)
cushioning
36.
The shellfish that contains a beard that must be removed prior to cooking is the
a)
clam
b)
crayfish
c)
scallop
d)
mussel
e)
abalone
37.
Fish sold with the stomach removed is referred to as
a)
whole fish
b)
drawn fish
c)
gutted fish
d)
pan-dressed fish
e)
glazed fish
38.
The mark received if a facility passes a Type 1 inspection is a/an
a)
EPA mark
b)
USDA mark
c)
NMFS mark
d)
NOAA mark
e)
PUFI mark
39.
The cooking technique that wraps fish in parchment and then bakes it in the oven is referred to as
a)
paupiette
b)
en papillote
c)
a la meuniere
d)
au gratin
e)
a l'anglaise
40.
Meat that is cut to a specific point and then packaged and shipped for sale to restaurants, butchers, and retail outlets is known as
a)
retail cuts
b)
primals
c)
subprimals
d)
boxed meat
e)
fabricated
41.
Retail cuts such as T-bone steaks, strip steaks, filet mignon, and tournedos come from the primal cut known as
a)
round
b)
flank
c)
sirloin
d)
rib
e)
loin
42.
The membrane that connects muscles in meat is known as a/an
a)
seam
b)
silverskin
c)
saddle
d)
grain
e)
marbling
43.
The process of cutting poultry into halves, quarters, or eighths is referred to as
a)
creating a suprême
b)
trussing
c)
disjointing
d)
keeling
e)
frenching
44.
The gizzard is another name for a bird's
a)
neck
b)
liver
c)
heart
d)
the kidneys
e)
stomach
45.
The process used with a whole bird to make sure it cooks evenly is known as
a)
disjointing
b)
trussing
c)
frenching
d)
fabricating
e)
creating a suprême
46.
The flour with the most protein is
a)
all-purpose flour
b)
bread flour
c)
cake flour
d)
whole grain flour
e)
stone-ground flour
47.
Unopened white flour can be kept for up to what period of time?
a)
6 months
b)
1 year
c)
2 years
d)
3 years
e)
5 years
48.
If stored in a cupboard, how soon should standard ground flour other than white flour (such as whole wheat, potato, or rice) be used once it is opened?
a)
1 to 2 months
b)
2 to 3 months
c)
3 to 4 months
d)
4 to 5 months
e)
5 to 6 months
49.
The baking ingredient that balances other flavors and makes them more vivid is
a)
gelatin
b)
pectin
c)
tapioca
d)
baking powder
e)
salt
50.
Up to what percent of sugar and fat are included in enriched dough?
a)
10%
b)
15%
c)
25%
d)
35%
e)
50%
51.
Which of the following is not an example of a pre-ferment?
a)
sponge
b)
poolish
c)
biga
d)
sourdough
e)
pâte fermentée
52.
Scaling ingredients means
a)
dividing them in half
b)
weighing or measuring them
c)
changing their proportions
d)
determining their formulas
e)
adding them in steps
53.
The final rise of bread before baking is known as
a)
bench proofing
b)
pan proofing
c)
oven proofing
d)
final proofing
e)
scale proofing
54.
What is the purpose of bench proofing?
a)
allows the gluten to relax and makes the dough easier to shape
b)
allows the dough to continue to rise
c)
allows the dough to thicken
d)
allows the dough to round out
e)
allows the chef to prepare for the next step
55.
A baguette is a
a)
French tool used to turn bread in the oven
b)
French tool used to cut bread while scaling
c)
French tool used to slide flat bread in and out of the oven
d)
pan for baking French bread
e)
type of French bread
56.
. How soon does baking powder start to lose its ability to leaven?
a)
a month
b)
two months
c)
four months
d)
six months
e)
a year
57.
Streusel is a/an
a)
type of Austrian pastry
b)
type of glaze topping
c)
crumb topping that may include spices and nuts
d)
smooth silky quick bread batter
e)
braided quick bread
58.
Which ingredients are creamed together in the creaming method?
a)
eggs and fat
b)
eggs and flour
c)
eggs and water
d)
flour and cream
e)
fat and sugar
59.
Biscuits are best baked at what temperature?
a)
high
b)
moderate
c)
low
d)
first high and then low
e)
first low and then high
60.
Scones are usually served with
a)
cold meats
b)
whipped cream
c)
melted cheese
d)
butter, jam, thick cream
e)
soft boiled eggs
61.
Unlike the American version of soda bread, classic Irish soda bread does not include
a)
sugar
b)
raisins
c)
eggs
d)
blending
e)
all of the above
62.
Tart berries that are always cooked before serving are
a)
blueberries
b)
raspberries
c)
strawberries
d)
boysenberries
e)
cranberries
63.
The heavy outer skin of fruit such as watermelon and pineapple is sometimes referred to as the
a)
pith
b)
rind
c)
compote
d)
stone
e)
core
64.
IQF stands for
a)
smart fruit
b)
interior quality firm
c)
individually quick frozen
d)
the abbreviation of the gas a fruit emits
e)
the government body that grades produce
65.
The term for corn that has the whole kernel with the germ and bran still intact and is soaked in an alkaline solution is
a)
hominy
b)
posole
c)
grits
d)
polenta
e)
quinoa
66.
The Italian term for cornmeal is
a)
posole
b)
masa harina
c)
polenta
d)
hominy
e)
none of the above
67.
The grain that can be eaten both fresh and dried is
a)
wheat
b)
rice
c)
barley
d)
corn
e)
rye
68.
Legumes that are shaped like round flat disks are called
a)
fava beans
b)
chickpeas
c)
lentils
d)
black-eyed peas
e)
pinto beans
69.
It's important to sort and rinse legumes before cooking in order to remove
a)
stones
b)
cracked legumes
c)
moldy legumes
d)
dirt
e)
all of the above
70.
Dishes made with rice and beans have less ____ than dishes made with meat.
a)
fat
b)
vitamins
c)
protein
d)
minerals
e)
fiber
71.
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
e)
none of the above
72.
. The French term "fonds de cuisine" refers to
a)
a type of French pastry
b)
a favorite French food
c)
the foundations of cooking
d)
the frills that accompany a dish
e)
a type of fish dish
73.
Of the following, which ingredient should not be used in preparing a stock?
a)
bones, shells, vegetables
b)
spices and herbs
c)
mirepoix
d)
hot water
e)
wine
74.
The most common type of brown stock is made from
a)
roasted beef bones
b)
roasted pork bones
c)
roasted poultry bones
d)
roasted veal bones
e)
roasted lamb bones
75.
A cooked paste made from wheat flour and a fat is called a/an
a)
purée
b)
liaison
c)
refined starch
d)
roux
e)
starch slurry
76.
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)
30 minutes
c)
45 minutes
d)
60 minutes
e)
75 minutes
77.
Hot sauces should be presented at a temperature of around
a)
220°
b)
180°
c)
90°
d)
75°
e)
none of the above
78.
A white sauce made by thickening milk with a white roux is a/an
a)
velouté
b)
hollandaise
c)
bérnaise
d)
béchamel
e)
royal glaçage
79.
Which ingredient would not be used as part of a clarification?
a)
ground meat
b)
egg whites
c)
lemon juice
d)
finely chopped or ground vegetables
e)
cream
80.
. A soup made by simmering a starchy ingredient with vegetables, meats, or aromatics in a broth or other liquid until they are tender enough to mash easily is called a/an
a)
bisque
b)
purée soup
c)
cream soup
d)
hearty soup
e)
all of the above
81.
Consommés differ from broths because they use
a)
cold liquid
b)
a clarification
c)
garnishes
d)
finely chopped ingredients
e)
careful simmering and skimming
82.
Fish sold with the stomach removed is referred to as
a)
whole fish
b)
drawn fish
c)
gutted fish
d)
pan-dressed fish
e)
glazed fish
83.
Lox is
a)
salted cod
b)
cured cod
c)
cured tuna
d)
cured salmon
e)
glazed salmon
84.
Meat that is cut to a specific point and then packaged and shipped for sale to restaurants, butchers, and retail outlets is known as
a)
retail cuts
b)
primals
c)
subprimals
d)
boxed meat
e)
fabricated
85.
How old is milk-fed veal?
a)
no more than 10 weeks old
b)
no more than 12 weeks old
c)
no more than 14 weeks old
d)
no more than 16 weeks old
e)
no more than 18 weeks old
86.
Spareribs are cut from the primal cut of the pig known as the
a)
shoulder
b)
ham
c)
loin
d)
belly
e)
Boston butt
87.
Which of the following is an example of a ratite?
a)
ostrich
b)
pheasant
c)
quail
d)
grouse
e)
wild turkey
88.
The small bag containing the liver, stomach, heart, and gizzard and found in the cavity of a whole bird when purchased is known as the
a)
keel bag
b)
suprême bag
c)
giblet bag
d)
French bag
e)
gizzard bag
89.
Unopened white flour can be kept for up to what period of time?
a)
6 months
b)
1 year
c)
2 years
d)
3 years
e)
5 years
90.
If stored in a cupboard, how soon should standard ground flour other than white flour (such as whole wheat, potato, or rice) be used once it is opened?
a)
1 to 2 months
b)
2 to 3 months
c)
3 to 4 months
d)
4 to 5 months
e)
5 to 6 months
91.
The sweetener that is a byproduct of sugar refining is
a)
confectioner's sugar
b)
brown sugar
c)
molasses
d)
maple syrup
e)
corn syrup
92.
Dough that includes only flour, yeast, salt, and water is called
a)
soft dough
b)
lean dough
c)
medium dough
d)
enriched dough
e)
sweet rich dough
93.
Pâte fermentée can be saved in the refrigerator for up to how long?
a)
2 days
b)
2 weeks
c)
2 months
d)
3 months
e)
6 months
94.
The soaking process that activates yeast is called
a)
pickup
b)
gluten development
c)
bulk fermentation
d)
yeast hydration
e)
pre-ferment
95.
Injera is a
a)
type of flat bread
b)
tool used to turn flat bread while baking
c)
pan in which flat bread is baked
d)
tool used to cut bread
e)
tool used to form a fancy edge on baking bread
96.
The last stage of a bread's rising is called
a)
pan proofing
b)
oven spring
c)
bench proofing
d)
pooling
e)
proofing
97.
What is the cause of a strong flavor of alcohol in a finished yeast bread?
a)
too much salt was used and not enough water
b)
not enough salt was used and too much water
c)
too little yeast was used or too much time spent proofing
d)
too much yeast was used or insufficient time spent proofing
e)
too much yeast was used or too much time spent proofing
98.
When cutting biscuits out of dough, it is best to use
a)
a smooth surface such as a glass or ceramic cup
b)
a sharp surface such as a cutter or knife
c)
your fingers so you can gently separate the dough
d)
a round surface such as a spoon to scoop the dough
e)
a knife or other sharp with a serrated edge
99.
The technique of laminating dough is done by
a)
rubbing the dough with a fruit glaze prior to baking
b)
kneading the dough with enough liquid so that it shines
c)
mixing the dough thoroughly by hand until all the fat is absorbed
d)
beating the dough until it is very stiff
e)
folding the dough into thirds and fourths while rolling
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