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Practice Final Exam Culinary 1 Review

Total questions: 86

Worksheet time: 43mins

Name
Class
Date
1.

Oregano is a herb?

a)

True

b)

False

2.

Which two vegetables are each 25% of the vegetables used in making stock?

a)

Carrots and Onions

b)

Onions and Leeks

c)

Celery and Leeks

d)

Carrot and Celery

e)

Celery and Onions

3.

Identify the piece of equipment #8:

a)

collander

b)

pastry blender

c)

flour sifter

d)

cheese grater

e)

bench scraper

4.

The 4 hour rule applies to raw potatoes, raw apples and raw onions and the items must be thrown away.

a)

True

b)

False

5.

Deep fry is a moist heat method of cooking.

a)

True

b)

False

6.

You are required as a food handler to wash your hands with soap and water after using the restroom.

a)

True

b)

False

7.

Identify the piece of equipment #7.

a)

pastry blender

b)

cheese grater

c)

dough scraper

d)

microplane

e)

flour sifter

8.

Minimum internal temperature for cooking pork:

a)

135F

b)

145F

c)

155F

d)

165F

9.

Gloves should be worn for food handling if:

a)

You are wearing artificial fingernails

b)

You are wearing nail polish

c)

You have cuts or sores on your hand

d)

For all of the above reasons

10.

Health department inspection scores must be posted in view of the public:

a)

True

b)

False

11.

Chiffonade knife cut is used to cut basil leaves that are stacked and rolled and then cut into ribbons

a)

True

b)

False

12.

You should wash your hands after...

a)

touching your phone

b)

touching your face

c)

using the toilet

d)

blowing your nose

e)

all of the above

13.

The standard recipe for stock is

a)

8# bones, 1# mirepoix, 1 gallon of water, 1 sachet

b)

4# bones, 2 # Mirepoix, 2 gallon of water

c)

Onions and Carrots, 5 # of bones, 1 gallon of water

d)

8# vegetables, 2# bones, 2 gallons of water

14.

6 quarts = ounces?

a)

78

b)

86

c)

114

d)

128

e)

192

15.

Transfer of heat from one surface to another by touching or direct contact

a)

Convection

b)

Broiling

c)

Conduction

d)

Microwave

16.

Which is not a mother sauce

a)

Veloute

b)

Tomato

c)

Bernaise

d)

Espagnole

17.

What is the correct order for washing dishes in a 3 compartment sink in the industry?

a)

Rinse-scrape-airdry-wash-sanitize

b)

Wash-rinse-scrape-sanitize-airdry

c)

Scrape-wash-rinse-sanitize-airdry

d)

Rinse-scrape-wash-sanitize-airdry

e)

Scrape-wash-rinse-airdry-sanirize

18.

To prevent food borne illness food should be kept above 41F and below 135F

a)

True

b)

False

19.

Bacteria needs food, oxygen, moisture, acidity, time and temperature to grow and multiply

a)

True

b)

False

20.

Blanching is a dry heat cooking method?

a)

True

b)

False

21.

What kind of bones are used in Vegetable stock?

a)

Turkey

b)

Veal

c)

Beef

d)

Chicken

e)

None

22.

Minimum internal temperature for cooking fish or vegetables

a)

135 F

b)

145 F

c)

155 F

d)

165 F

23.

Poaching is a very gentle and slow cooking process where by food is submerged in a flavored water or a stock and cooked.

a)

True

b)

False

24.

The mother sauces are the starting point for making various __________ sauces or "small sauces".

a)

primary

b)

secondary

25.

? ounces = 1 cup

a)

4

b)

8

c)

12

d)

16

26.

Which cooking method is not a dry heat cooking method?

a)

Stir Fry

b)

Steam

c)

Grilling

d)

Saute

e)

Broil

27.

What type of soup uses diced potatoes?

a)

Bisque

b)

Chowder

c)

Clear Soup

d)

Consomme

e)

Chili

28.

As an alternative to washing your hands, using hand sanitizer is acceptable food handling technique

a)

True

b)

False

29.

Which are TCS foods?

a)

Eggs, Chicken, Dairy, Hamburger, Seafood

b)

Crackers, Doritos, Oreo's, Cheetos, Fritos, Pretzels

c)

Apples, Carrots, Bananas, Berries

d)

Peanut Butter, Almond paste, Sesame seeds

30.

Identify the piece of equipment #5

a)

sauce pot

b)

sauce pan

c)

saute pan

d)

collander

e)

stock pot

31.

Food waste and garbage should be put in strong plastic bags and disposed of at least once a day

a)

True

b)

False

32.

How many quarts in a gallon?

a)

2

b)

4

c)

5

d)

6

e)

8

33.

Batonnet and Oblique are classic knife cuts

a)

True

b)

False

34.

Minimum internal temperature for cooking ground beef:

a)

135 F

b)

145 F

c)

155 F

d)

165 F

35.

Identify the piece of equipment #3:

a)

chef's knife

b)

bread knife

c)

serrated knife

d)

santoku knife

e)

paring knife

36.

Identify the piece of equipment labeled #2:

a)

Microplane

b)

pastry brush

c)

ice cream scoop

d)

sauce pan

e)

vegetable peeler

37.

5 pints = ounces

a)

40

b)

50

c)

60

d)

80

38.

Utensils and dishes washed in a commercial foodservice operation need to be sanitized after washing

a)

True

b)

False

39.

Large, Medium and Small are 3 of the classic knife cuts

a)

Tourne

b)

Oblique

c)

Coins

40.

Roast, bake, sauté and pan fry are all dry heat cooking methods.

a)

True

b)

False

41.

Cross contamination occurs when foods:

a)

are exposed to air and left at room temperature

b)

Are defrosted and refrozen

c)

defrosted under warm water or in the microwave

d)

Come in contact with countertops and cutting boards that have harmful germs on them

42.

A flavoring enhances the flavor of an item without changing its primary flavor?

a)

True

b)

False

43.

A seasoning enhances the flavor of an item without changing its primary flavor?

a)

True

b)

False

44.

Germs can be spread by unclean hands, cough, sneeze, running nose or blowing your nose

a)

True

b)

False

45.

Identify the piece of equipment #9

a)

bench scraper

b)

pastry blender

c)

whisk

d)

meat pounder

e)

pizza cutter

46.

Sweating is a moist heat cooking method?

a)

True

b)

False

47.

What bones are used in Brown Stock?

a)

Beef

b)

Duck

c)

Buffalo

d)

Turkey

e)

Chicken

48.

Remouillage refers to the the rewetting of stock bones and cooking again creating a weak stock.

a)

True

b)

False

49.

is a combination cooking method that uses a large piece of meat and has been seared on the outside and then put in liquid, but not submerged completely in the liquid and cooked until tender.

a)
Braising
b)

Stewing

c)

Remouillage

d)

Liason

50.

The best way to stop the spread of hepatitis is by...

a)

Using a hair net or hat

b)

sanitizing the bathrooms regularly

c)

Wearing a clean uniform

d)

Practicing good hygiene and washing your hands

51.

Grilling is cooking on a rack with heat from below

a)

True

b)

False

52.

Cinnamon is a spice and the bark of a tree?

a)

True

b)

False

53.

Poaching is a moist heat cooking method

a)

True

b)

False

54.

A Liaison is Egg Yolks and Cream

a)

True

b)

False

55.

White wine can be substituted for the lemon juice as the acid in hollandaise

a)

True

b)

False

56.

Which grand sauce is made with milk?

a)

Espagnole

b)

Milk Sauce

c)

Hollandaise

d)

Bechamel

e)

Mornay

57.

What type of soup "classically" uses bread crumbs to thicken the soup?

a)

Consomme

b)

Chowder

c)

Bisque

d)

Chili

e)

Gazpacho

58.

Identify the piece of equipment #10:

a)

bench scraper

b)

paint brush

c)

whisk

d)

pastry brush

e)

bakers paint brush

59.

In the 2 stage cooling method, food must be brought down to 70 F or below within 4 hours?

a)

True

b)

False

60.

A mixture of Ground meat, egg whites, tomatoes and onion brulee is used in making:

a)

Bisque

b)

Glace

c)

Onion Soup

d)

Chili

e)

Consomme

61.

Cutting boards and utensils must be between uses.

a)

Rinsed with water

b)

Thrown away if dirty

c)
Washed, rinsed and sanitized
d)

wiped with a cloth towel

62.

What does the term Al dente mean?

a)

To the tooth

b)

Everything in its place

c)

Clean up your station

d)

rewetting the bones for stock

e)

reduce the sauce

63.

Consumers must be notified orally (spoken) or in writing of foods served raw or undercooked, unless specifically ordered or common knowledge.

a)

True

b)

False

64.

Julienne is 1/8" x 1/8" x 2" in size.

a)

True

b)

False

65.

In FAT TOM, one T stands for Temperature and the other T for ....

a)

True

b)

Time

c)

Target

d)

Task

e)

Tablespoon

66.

The 6 hour rule is that food is food must be held not longer than 6 hours at room temperature

a)

True

b)

False

67.

Who wrote The Guide Culinaire cookbook and codified recipes still used and taught today including the 5 Mother Sauces

a)

Augustus Escoffier

b)

Gordon Ramsey

c)

Antoine Careme

d)

Alaine Ducass

e)

Joel Robouchon

68.

Which Mother Sauce is Alfredo a derivative of?

a)

Espagnole

b)

Béchamel

c)

Tomato

d)

Gazpacho

e)

Veloute

69.

How many cups in a quart?

a)

2

b)

4

c)

6

d)

8

e)

10

70.

Convection is the movement of molecules - air, water or oil

a)

True

b)

False

71.

The grand sauces are known as mother sauces because ....

a)

they are the basic sauces that can be used to create other sauces

b)

made with roux

c)

cooked slowly and take lots of time

d)

they are only served with certain types of food and vegetables

72.

What are the three types of food hazards?

a)

Biological, Physical, Temporal

b)

Cross Contamination, Braise, Mold

c)

Physical, Biological, Chemical

d)

Mold, Bacteria, Viruses

e)

Viruses, Bacteria, Yeast

73.

Disease can be spread to others through

a)

Food

b)

Water

c)

Dirty Dishes

d)

Not washing hands

e)

All of the above

74.

What are the mother sauces

a)

Ketchup, Ranch, Mayo, Soy Sauce and BBQ

b)

Mornay, Robert, Espoagnole, Veloute, BBQ

c)

Bechamel, Tomato, Veloute, Espagnole, Hollandaise

d)

Bechamel, Mornay, Hollandaise, Tomato, Espagnole

e)

Ranch, BBQ, Mayo, Ketchup, Mustard

75.

Classic Tomato sauce is made with tomatoes and stock

a)

True

b)

False

76.

Blanching vegetables means?

a)

To cut them in small pieces

b)

wash them off before cutting

c)

to par cook them in boiling water, but not fully cooked

d)

to cook in a small amount of fat with high heat

77.

Lemon juice is added to hollandaise for flavor and to add an acid which helps coagulate the eggs to make the sauce

a)

True

b)

False

78.

How many ounces in 3 pounds?

a)

48

b)

16

c)

24

d)

32

e)

33

79.

Boiling a stock is the best way to remove impurities and make sure the stock is clear

a)

True

b)

False

80.

The vegetables used in making stock are ....

a)

Carrots, Onions, Celery

b)

carrots, onion, leeks

c)

Carrots and Onions

d)

Mushroom, turnips and leeks

e)

onions, leeks, mushrooms

81.

Temperature Danger Zone is ...

a)

32 F to 100F

b)

41 F to 135F

c)

45 F to 212 F

d)

40F to 140F

e)

0 C to 100 C

82.

A heavily reduced stock is know as

a)

a remouillage

b)

blanching

c)

a glace

d)

a liason

83.

A thickener that is equal parts fat and flour and COOKED is called

a)

Liason

b)

Slurry

c)

Buerre Manie

d)

Roux

e)

Remouillage

84.

Which technique is used to concentrate the flavor a sauce or stock?

a)

Convection

b)

Smoking

c)

Blanching

d)

Simmering

e)

Remouillage

85.

The two stage cooling method is a total of 6 hours time to cool items down to below the temperature danger zone

a)

True

b)

False

86.

Classic Béchamel sauce is made using milk and white roux

a)

True

b)

False

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