WorksheetsNOCTI Culinary Arts — 60-Question Pre-Assessment
Total questions: 60
Worksheet time: 35mins
Which is the safe minimum internal cooking temperature for poultry?
145°F (63°C)
155°F (68°C)
160°F (71°C)
165°F (74°C)
The maximum cold-holding temperature for TCS foods in a refrigerator is:
A. 45°F (7°C) or below
B. 41°F (5°C) or below
C. 40°F (4°C) or below for home only
D. 36°F (2°C) or below
The safest extinguisher type for a deep-fat fryer grease fire in a commercial kitchen is:
Class A
Class B only
Class C
Class K
Cross-contamination is best described as:
A. Transfer of bacteria from one food/surface to another
B. Killing pathogens with heat
C. Reducing pathogens to safe levels with sanitizer
D. Growth of spores during cooling
Two-stage cooling requires TCS food be cooled from 135°F to 70°F within __ hours and from 70°F to 41°F within a total of __ hours.
A. 2; 4
B. 2; 6
C. 4; 6
D. 1; 4
Best practice to extinguish a small skillet grease fire is to:
Proper walk-in cooler storage order (top → bottom) is:
Poultry, ground meat, whole cuts, RTE
RTE, whole cuts/seafood, ground meats, poultry
RTE, ground meats, poultry, whole cuts
RTE, poultry, whole cuts, ground meats
The purpose of a HACCP plan’s CCP is to:
Identify menu pricing
Control a significant hazard at a critical step
Assign cleaning schedules
Track customer satisfaction
Sanitizing comes after which step in the clean-and-sanitize sequence?
Pre-rinse
Wash
Rinse
Air-dry
Which practice helps prevent allergen cross-contact?
Wiping a knife between tasks
Using separate, dedicated equipment/areas
Cooking allergen orders last
Storing allergens above other foods
A classic mirepoix is onions:celery:carrots in which ratio by weight?
1:1:1
2:1:1
3:2:1
4:2:1
A fine julienne is closest to:
1/4 in × 2 in
1/8 in × 2–2½ in
1/16 in × 1 in
1/2 in × 3 in
The part of a chef’s knife closest to the handle used for tough cuts is the:
Bolster
Blade
Tip
Heel
Dishers/scoops are numbered by approximately how many scoops per:
Cup
Pint
Quart
Gallon
A convection oven generally requires which adjustment compared to conventional baking?
+25°F increase
-25°F decrease
No change
-75°F decrease
Which tool measures mass most accurately for baking formulas?
Liquid measuring cup
Dry measuring cup
Portion scoop
Digital scale
Smothering a fire removes which element of the fire triangle?
Heat
Fuel
Oxygen
Chemical reaction
To avoid cross-contamination when dicing onions, the guiding hand should:
Be flat on blade
Keep fingers curled (claw grip)
Extend fingers straight out
Hold onion high off board
Which thermometer is best for checking a thin burger patty?
Bimetallic stem
Infrared
Thermocouple with thin probe
Candy thermometer
A hotel pan 2 in deep (full pan) holds about 8–9 qt. About how many 6-oz portions is that?
28–30
38–40
42–48
50–54
Which mother sauce is milk thickened with white roux?
Velouté
Béchamel
Espagnole
Tomato
Which mother sauce is an emulsion of butter and egg yolks with acid (e.g., lemon)?
Hollandaise
Velouté
Tomato
Espagnole
Fish stock/fumet typically simmers for:
15 minutes
20–30 minutes
60–90 minutes
3–4 hours
Mirepoix contributes primarily:
Sweetness and aroma
Acidity
Bitterness
Saltiness
Poaching is best for:
Large roasts
Delicate foods like fish and eggs
Searing steaks
Crisping vegetables
A bouquet garni is:
Finely diced vegetables
A tied bundle of herbs/aromatics
Equal parts flour and fat
Which dairy alternative suits lactose intolerance and soy allergy?
Soy milk
Almond milk
Half-and-half
Evaporated milk
Which is a standard holding temperature for hot-held TCS foods?
125°F (52°C) or above
130°F (54°C) or above
135°F (57°C) or above
140°F (60°C) or above
A roux's primary function is to:
Add salt
Thicken
Color only
Tenderize proteins
Béchamel is often the base for which sauce?
Mornay (with cheese)
Bordelaise
Demi-glace
Sauce Américaine
Traditional Caesar salad uses which lettuce?
Iceberg
Romaine
Butterhead
Arugula
An oil-and-vinegar vinaigrette is an example of a(n):
Emulsion dressing
Reduction sauce
Suspension of flour
Purée soup
Dredging refers to:
Coating with dry flour before cooking
Marinating in acid
To hold cooked pasta for service, best practice is:
Hold in hot water on the range
Toss lightly in oil, cover, and chill
Leave at room temp
Mix with sauce immediately and hold
A soft-boiled egg is:
Poached out of shell
Cooked in shell in simmering water until whites set/ yolk soft
Baked in cream
Fried sunny-side up
Home fries are typically:
Blanched, then sautéed to finish
Deep-fried from raw
Steamed, then poached
Microwaved only
Which nutrient should generally be limited for cardiovascular health?
Fiber
Vitamins
Saturated fat
Complex carbs
Which cheese has the highest moisture/softest texture among the choices?
Parmesan
Swiss
Cottage cheese
Aged cheddar
Which practice best prevents cross-contact for a peanut allergy order?
Rinse tools
Use dedicated tools/area for allergen-free prep
Cook it last
Wipe with towel
A garnish should be:
Convert 3/4 cup to tablespoons.
10 Tbsp
12 Tbsp
14 Tbsp
16 Tbsp
A recipe yields 10 portions at 6 oz each. How many quarts is the total yield? (1 qt = 32 oz)
1.5 qt
2 qt
1.875 qt
1.25 qt
You need 60 portions of 6 oz soup. One batch yields 10 qt. How many batches?
A. 2
B. 3
C. 4
D. 5
A #16 disher serves how much (approx.)?
1/4 cup
1/3 cup
1/2 cup
2/3 cup
If 1 gallon of stock is needed and you have 3 quarts, how many more cups do you need? (1 gal = 16 cups; 1 qt = 4 cups)
2 cups
4 cups
6 cups
8 cups
A case has 24 cans. Each can is #10 (~3 qt). About how many 8-oz portions total?
288
192
96
384
A standard full hotel pan (2 in) holds ~ 8.5 qt. How many 4-oz portions is that (approx.)?
52
60
68
72
You need 4 lb of onions brunoise. Yield from peeling/trim is 85%. How many lb whole onions to start?
4.0 lb
4.3 lb
4.7 lb
5.0 lb
A recipe uses 2 lb 8 oz flour. How many total ounces?
32 oz
40 oz
48 oz
56 oz
Scaling: Original yield 25 portions; need 60. What is the scaling factor?
2.0×
1.5×
2.4×
0.6×
Steaming differs from boiling in that steaming:
Submerges food completely
Cooks food by vapor/indirect heat
Requires higher temperature than boiling
Always takes longer
Broiling primarily cooks by:
Conduction
Convection
Radiation from above
Moist heat
Deep-frying cooks food by:
Dry heat without fat
Submersion in hot fat
Low-temp moist heat
Which is a correct US volume equivalency?
1 gallon = 128 fl oz
1 pint = 8 fl oz
1 cup = 10 fl oz
1 quart = 40 fl oz
Drawn fish are:
Filleted and boned
Whole fish with viscera removed
Head removed only
Skinned and portioned
When storing raw poultry and produce, best practice is to:
Store poultry above produce
Store produce above poultry
Store together in same bin
Either order is acceptable
The best thermometer for thin fillets is:
Thermistor/thermocouple thin-tip probe
Oven probe
Candy thermometer
Bimetallic dial
Al dente describes:
Vegetables cooked until very soft
Pasta/veg cooked until just tender with slight bite
Bread baked very dark
Rice cooked to mush
Which hot-holding temperature is compliant?
125°F (52°C)
130°F (54°C)
135°F (57°C)
140°F (60°C) maximum
Which statement about convection ovens is MOST accurate?
They brown less than conventional ovens
They often cook faster due to moving air
