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CTE Culinary Arts Practice Test (Multiple Choice)

Total questions: 50

Worksheet time: 25mins

Name
Class
Date
1.

What does HACCP stand for?

a)

Hazard Analysis and Critical Control Points

b)

Health and Certified Culinary Plan

c)

Handling and Clean Cooking Procedures

d)

Hot and Cold Cooking Points

2.

What is a sign of food spoilage?

a)

Bright colors

b)

Off smells

c)

Firm texture

d)

Low temperature

3.

Which of the following is a common foodborne illness?

a)

Asthma

b)

E. coli

c)

Diabetes

d)

Anemia

4.

Personal hygiene includes:

a)

Wearing jewelry

b)

Clean uniforms

c)

Leaving hair uncovered

d)

Ignoring illnesses

5.

Cross-contamination occurs when:

a)

Foods are refrigerated

b)

Raw meat touches cooked food

c)

Foods are labeled

d)

Using gloves

6.

Food must be stored:

a)

On the floor

b)

By expiration date

c)

Next to cleaning supplies

d)

Uncovered in the fridge

7.

How should grease be disposed of?

a)

Down the sink

b)

In a compost bin

c)

In a designated container

d)

Flushed in the toilet

8.

One sign of a pest infestation is:

a)

Strong food smell

b)

Clean counters

c)

Droppings or chew marks

d)

Well-lit areas

9.

Which agency regulates restaurant sanitation?

a)

IRS

b)

EPA

c)

FDA

d)

DOT

10.

What is the temperature danger zone?

a)

0°F to 32°F

b)

70°F to 180°F

c)

41°F to 135°F

d)

32°F to 212°F

11.

Minimum internal cooking temperature for poultry:

a)

145°F

b)

165°F

c)

135°F

d)

120°F

12.

What does FAT TOM stand for?

a)

Food, Acidity, Time, Temperature, Oxygen, Moisture

b)

Fat, Air, Temperature, Timing, Order, Motion

c)

Fiber, Acid, Taste, Texture, Oxygen, Mold

d)

Food, Allergen, Temperature, Time, Oil, Meat

13.

Refrigerators should be set at or below:

a)

50°F

b)

45°F

c)

41°F

d)

60°F

14.

A chemical sanitizer should be stored:

a)

With food

b)

Above cooking equipment

c)

In a labeled container

d)

In the dry storage area

15.

SDS stands for:

a)

Safe Dish Storage

b)

Standard Dish Safety

c)

Safety Data Sheet

d)

Sanitizing Distribution System

16.

What should be done for a minor burn?

a)

Apply butter

b)

Wrap in plastic

c)

Run under cool water

d)

Ignore it

17.

A Class K fire extinguisher is used for:

a)

Paper

b)

Electrical fires

c)

Grease and Oil

d)

Wood

18.

OSHA regulations are for:

a)

Fire prevention

b)

Workplace safety

c)

Health inspections

d)

Customer service

19.

An evacuation plan should include:

a)

Daily schedules

b)

Menu planning

c)

Emergency exits

d)

Meal costs

20.

Which is part of the USDA food groups?

a)

Sugars

b)

Oils

c)

Candy

d)

Fast food

21.

A primary function of carbohydrates is to:

a)

Build muscle

b)

Provide energy

c)

Support bones

d)

Improve skin

22.

Overcooking vegetables results in:

a)

Better taste

b)

More vitamins

c)

Nutrient loss

d)

Longer shelf life

23.

A common food allergy is to:

a)

Rice

b)

Cheese

c)

Peanuts

d)

Water

24.

Which is a vegan option?

a)

Chicken

b)

Tofu

c)

Cheese

d)

Eggs

25.

"Cream" means:

a)

Cut into strips

b)

Cook slowly

c)

Mix sugar and fat

d)

Add salt

26.

A recipe’s four main components are:

a)

Tools, flavor, timing, garnish

b)

Yield, ingredients, method, time

c)

Name, temperature, dish, pan

d)

Ingredients, yield, equipment, directions

27.

“Fold” means:

a)

Whisk quickly

b)

Stir in figure eights

c)

Combine gently

d)

Roll into shape

28.

A la Carte menu means:

a)

Set meal price

b)

Items priced separately

c)

Daily special

d)

Family style

29.

A paring knife is best for:

a)

Slicing meat

b)

Dicing onions

c)

Peeling fruit

d)

Cutting bread

30.

To sanitize smallwares, use:

a)

Plain water

b)

Bleach and ammonia mix

c)

A chemical sanitizer

d)

Soap only

31.

Which is NOT a nutrient group?

a)

Protein

b)

Vitamins

c)

Water

d)

Fiber

32.

Which tool measures 1/4 tsp of salt?

a)

Scale

b)

Dry measuring cup

c)

Liquid measuring cup

d)

Measuring spoon

33.

Which is a quick bread?

a)

Sourdough

b)

Croissant

c)

Banana bread

d)

Baguette

34.

Leavening agents help:

a)

Add moisture

b)

Sweeten food

c)

Make food rise

d)

Add flavor

35.

Example of moist heat cooking:

a)

Sautéing

b)

Grilling

c)

Braising

d)

Baking

36.

A garnish should be:

a)

Unrelated

b)

Large

c)

Edible and complement dish

d)

Used every time

37.

A canapé is:

a)

Soup

b)

Open-faced appetizer

c)

Salad

d)

Main course

38.

Finishing product for cake:

a)

Roux

b)

Whipped cream

c)

Marinade

d)

Breading

39.

39. POS stands for:

a)

Point of Sale

b)

Portion of Serving

c)

Prep of Sauce

d)

Price of Supply

40.

Table d’hôte menu means:

a)

Itemized pricing

b)

Fixed price for multiple courses

c)

Menu of the day

d)

Buffet only

41.

41. Standard knife cut:

a)

Shred

b)

Chop

c)

Julienne

d)

Crush

42.

Mise en place means:

a)

Clean as you go

b)

Season to taste

c)

Everything in place

d)

Taste before serving

43.

Best for boiling pasta:

a)

Sauté pan

b)

Steamer

c)

Sauce pot

d)

Skillet

44.

Pourable breakfast batter:

a)

Omelet

b)

Toast

c)

Pancakes

d)

Hard-boiled eggs

45.

Buffet table setup:

a)

Randomly

b)

Silverware first

c)

Food in order

d)

Drinks first

46.

46. Prix Fixe menu:

a)

Priced by weight

b)

Fixed price, limited selection

c)

Drinks only

d)

Weekly rotation

47.

Nutrient that builds muscle:

a)

Carbs

b)

Vitamins

c)

Protein

d)

Water

48.

48. Edible portion (EP) formula:

a)

Cost + units

b)

As purchased – waste

c)

Inventory x cost

d)

Menu price + portion

49.

Informal shared dish service:

a)

Formal

b)

Buffet

c)

Fast casual

d)

Family style

50.

Roux is:

a)

Oil and lemon

b)

Flour and fat thickener

c)

Dessert sauce

d)

Veggie stock

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