Test
Cook Knowledge
Preguntas del test (100)
1The standard recipe for Carrot and Ginger soup yields 40 portions and costs $45.00 to produce. What is the selling price of one portion calculated at a 30% food cost?
- A$3.75
- B$0.33
- C$3.33
- D$4.50
2How many pounds of bacon are needed to prepare breakfast for 250 people?
- A56
- B63
- C74
- D12
3How many buffet lines need to be set up to feed 300 people?
- A1
- B3
- C4
- D6
4How many 3-pound beef tenderloins are required to serve a 6-oz portion to 110 people?
- A11
- B14
- C60
- D3
5The term 'mis en place' translates to mean:
- Aall in good time
- Beverything in place
- Cno pain, no gain
- Dto be prepared
6What is the average portion size for soup?
- A300 mL
- B200 mL
- C400 mL
- D750 mL
7Which knife is best suited to remove blemishes from fruit?
- Achef's
- Bscimitar
- Cparing
- Dboning
8How many bites in a standard canapé?
- A1
- B2
- C3
- D4
9The goal of mis en place is:
- Ato do as much work prior to service as possible, without the loss of quality
- Bto impress your boss
- Cto store products properly
- Dto finish all products proper to service
10How many teaspoons are in one tablespoon?
- A1
- B2
- C3
- D4
11One pound is equal to:
- A480 g
- B460 g
- C454 g
- D600 g
12A standard large egg weighs:
- A50 g
- B60 g
- C80 g
- D90 g
13Consommé should be served at:
- A210°F
- B190°F
- C180°F
- D400°F
14A standard mirepoix consists of:
- Acarrot, celery, onion
- Bcarrot, leek, onion
- Cleek, celery, onion
- Donion, clove, bay leaf
15The mother sauce, Hollandaise, is thickened by:
- Awhite roux
- Begg yolks
- Cbrown roux
- Dcornstarch
16Espagnole is a product of:
- Abrown stock and brown roux
- Bbrown stock and white roux
- Cveal bones
- Dbrown stock and cornstarch
17Cream soup should be a consistency of:
- A18% cream
- B35% cream
- Cas thick as possible
- Dnappé
18Which roux has the most thickening power?
- ABlond
- BBrown
- CRed
- DWhite
19Nantua, cream, cheddar and mornay are all derivatives of:
- ATomato sauce
- BAllemande
- CBéchamel
- DEspagnole
20The classical garnish for the derivative 'bordelaise' is:
- Aparsely and garlic
- Bbutter and bone marrow
- Cpickles and onions
- Dcarrot and rice
21The first step in making Hollandaise is to:
- Amake a reduction with peppercorns and vinegar (gastrique)
- Bwhisk in clarified butter
- Cseason
- Dwhisk yolks to ribbon stage
22Two derivatives of the leading sauce, Tomato, are:
- ABordelaise and Nantua
- BCream and Mornay
- CCreole and Spanish
- DCreole and Portugese
23The term 'monter au beurre' means:
- Ato finsish with cream
- Bto finish with butter
- Cto give shine and texture
- Dto start with butter
24An emulsion is:
- Aa uniform mixture of two unmixable liquids
- Bhomogenized milk
- Cmayonnaise
- Dall of the above
25The standard ratio for vinaigrette is:
- A2 part oil: 1 part acid
- B1 part oil : 1 part acid
- C3 part oil : 1 part acid
- D4 part oil : 2 part acid
26Coulis can be made from ______________ and ________________ and may be served hot or cold.
- Afruit / milk
- Bvegetables / starch
- Ccream / tomatoes
- Dfruit / vegetables
27Which cannot be used to produce a vegetable stock?
- Acabbage, cauliflower, citrus fruit
- Bcelery, rutabaga, carrot
- Ctomato, celery, cabbage
- Dlettuce, radishes, carrot
28Roux is composed of:
- A1 part oil : 1 part butter
- B1 part butter : 1 part flour
- C1 part flour : 1 part rice
- D2 part butter : 1 part flour
29Which of the following vegetables are classified as flowers and leaves?
- Acauliflower and squash
- Bbroccoli and turnip
- Ccelery and tomato
- Dcauliflower and broccoli
30Potatoes and celeriac are classified as roots and tubers and should be blanched starting in:
- Aboiling water
- Bboiling, salted water
- Ccold water
- Dnone of the above
31The next step after blanching green vegetables is to:
- Arefresh in iced or cold water
- Bleave at room temperature to cool
- Cserve immediately
- Dput into the refrigerator
32When baking soda is added to cauliflower it:
- Ahas no affect
- Bturns yellow
- Cbrightens the white
- Dturns green
33When vinegar is added to red cabbage it:
- Aturns bright red
- Blooses it's colour
- Cturns blue
- Dhas no affect
34The yellow and orange pigments called carotenoids:
- Aare not affected by acid
- Bare not affected by alkaline
- Cloose colour in acid
35The ingredients required to produce a basic mayonnaise are:
- Aoil, water and vinegar
- Beggs, oil and lemon juice
- Cyolks, oil and acid
- Dmustard, mayo and ketchup
36Starchy potatoes, such as Idaho or Russet, are best used for:
- Asalads
- Bmashed potatoes
- Cbaking potatoes
- Dnone of the above
37Which of the following are all perishable fruit?
- Alemons and strawberries
- Bstrawberries and raspberries
- Capples and oranges
- Dpeaches and blueberries
38What is the first step in making a rice pilaf?
- ABoil the water or stock
- BAdd the stock in small additions
- CSweat the onions and coat the rice
- DNone of the above
39Muscle is composed of:
- A78% water, 18% protein, 5% fat and 1% minerals
- B72% water, 20% protein, 7% fat and 1% minerals
- C80% water, 12% protein, 7% fat and 1% minerals
- D66% water, 24% protein, 9% fat and 1% minerals
40Wet aging is also known as:
- Ahanging
- Bcryovac
- Cgreen meat
- Dtenderizing
41The cut 'Prime Rib' is best suited to:
- Ahigh heat and moist cooking
- Blow heat and moist cooking
- Clow heat and dry cooking
- Dhigh heat and dry cooking
42'Porterhouse' steak is best suited to:
- Ahigh heat / grilling
- Bhigh heat / braising
- Chigh heat / poaching
43When a chicken is fully cooked, the instant read thermometer will read:
- A160°F
- B130°F
- C120°F
- D110°F
44The shoulder, shank and breast of veal are best suited for:
- Amoist heat cooking
- Bdry heat cooking
- Ccombination cooking
45The cooking method most suitable for lamb chops is:
- Aroasting at 325°F
- Bbraising
- Cpoaching
- Dgrilling
46Pork belly is used to produce:
- Ahocks
- Bjowls
- Cback-fat
- Dbacon
47The first step in sautéing chicken is to:
- Aheat the pan
- Bplace skin side up
- Cplace white meat in the pan first
- Dtest with an instant read thermometer
48Cornish hens are 5-6 weeks old and are best suited for which cooking method?
- ARoasting at 325°F
- BSautéing
- CRoasting at 400°F
- DDeep frying
49Sanitizing is important when handling poultry as it may contain:
- ATrichinosis
- BSalmonella
- CFirst virus
- DWest nile
50Beef is divided into front and rear quarters between:
- A11 and 12 rib
- B12 and 13 rib
- C13 and 14 rib
- D14 and 15 rib
51The first step in processing sweetbreads is to:
- Asteep in poaching liquid
- Bpeel and divide
- Csoak overnight in water
- Dpress overnight
52Liver is the edible glands of beef, veal, lamb or chicken. It is categorized as this type of meat:
- Aoffal
- Bterrible
- Cgross
- Dyummy
53Flat fish produce:
- A1 fillet
- B2 fillets
- C3 fillets
- D4 fillets
54Fresh fist should be stored between:
- A0 to 4°C
- B-18°F
- C-1 to 1°C
- D4-8°C
55Univalves, bivalves and cephalopods are all forms of:
- Ashellfish
- Bcrustaceans
- Cmollusks
56Octopus is best suited to:
- Adry heat cooking
- Bmoist heat cooking
- Ccombination cooking
57When removing the skin from salmon fillets, the blade of the boning knife should be:
- Aparallel to the table
- Bon a slight angle upwards
- Con a slight angle downwards
- Dhorizontal to the fish
58Eggs baked in individual serving dishes and garnished with meat and sauce are called:
- Ascrambled
- Bomelettes
- Cshirred
- Dsoufflé
59The following cooking methods require grade A eggs:
- Apoaching and frying
- Bscrambled and poached
- Csoufflé and hard boiled
- Dshirred and omelettes
60The serving temperature for cold salads should be:
- A10°C
- B-2°C
- C0°C
- D2-4°C
61Crème caramel, the baked custard is cooked at 340°F in:
- Aan oven
- Ba water bath (bain marie)
- Ca pot on top of the stove
- Din a steamer
62The first two ingredients used in the mixing method foaming are:
- Abutter and sugar
- Bsugar and eggs
- Cwet and dry
- Dsugar and cream
63The first step in making muffins, using muffin mixing method is to:
- Aa) add all the liquids together
- Bb) sift all the dry ingredients
- Cc) cream the butter and the sugar
- Dd) both A and B
- Ee) both B and C
64The dairy product with the most of the fat content removed and vitamin A and D added is:
- Askimmed milk
- Bbuttermilk
- Cfortified non-fat
- Dpasteurized milk
65In what order would you process the following food for lunch service?
- Agreen salad, potato salad, avocado then grapefruit
- Bpotato salad, grapefruit, green salad then avocado
- Cavocado, grapefruit, green salad then potato salad
- Dgreen salad, avocado, potato salad then grapefruit
66Which of the following equipment is NOT necessary for quantity sandwich production?
- Arefrigerator for cold ingredients
- Bserrated knife
- Cimmersion blender
- Dspreaders or spatulas
67Which statement concerning egg whites is NOT true?
- Afats help with the foaming process
- Bmild acids help with the foaming process
- Cegg whites foam better at room temperature
- Dsugar makes foams more stable
68Which of the following statements is true about volume production of pancakes?
- ABatter containing baking soda may be mixed the night before and kept refrigerated
- BBatter containing baking powder may be mixed the night before and kept refrigerated
- CBatter using egg whites as a leavening agent may be mixed the night before and left overnight
- DNone of the above
69The first step in making granular hot cereal (porridge) is to:
- Abring the measured amount of salted water to a boil
- Bbring a large pot of water to a boil
- Cadd the cereal to a large pot of cold water and boil
- Dadd hot milk to the cold cereal
70The ideal cooking temperature for bacon is:
- A200-250°F
- B250-300°F
- C300-250°F
- D350-400°F
71All of the following are classified as unripened cheese:
- Acheddar, gouda and cottage cheese
- Bmonteray jack, blue and ricotta
- Chavarti, stilton and cream cheese
- Dcream cheese, ricotta and cottage cheese
72Cheese should always:
- Abe cut as close to service time as possible to prevent it from drying out
- Bserved at room temperature
- Cadded to sauces at the end of the cooking time
- Dall of the above
73When making royal icing, after measuring the sugar into the bowl, the next step is to:
- Aadd the butter
- Bslowly add the lemon juice
- Cbeat in the egg whites a little at a time
- Dnone of the above
74The mixing method for pâte brisé is:
- Acreaming
- Brubbing in
- Cfoaming
- Dmuffin method
75In the bakeshop, the term docking refers to:
- Abaking the dough ½ way
- Bmaking small holes in the dough to release steam
- Cremoving the fat from the dough before baking
- Dhandling hot items with care
76The two types of custard are:
- Ashirred and baked
- Bbaked and rubbed
- Cstirred and baked
- Dcrème anglaise and cheesecake
77The recommended amount of water for 500 g of coffee is:
- A7.5 to 10.5 L
- B9.5 to 13 L
- C6 to 8.5 L
- D12 to 20 L
78Which of the following statements is NOT true concerning brewing coffee:
- Aalways start with hot water
- Bthe proper brewing temperature is 90-93°C
- Cuse clean equipment
- Dalways start with cold water
79Coffee may be held for no longer than one hour. The proper holding temperature is:
- A90-93°C
- B100°C
- C85-95°C
- D85-88°C
80When making hot tea is it important to:
- Awarm the china pot before making tea
- Bstart with hot boiling water
- Cwarm the metal container before making tea
- Dlet steep at least 10 minutes before serving
81The appropriate serving temperature for ice cream is:
- A-18°C
- B-12°C
- C-8°C
- D-1°C
82Which of the following statements is true about dairy products:
- Athey should always be stored on the bottom shelf under raw meat
- Bthe shelf life of most dairy is one week
- Cthey should not be stored next to onions
- Deggs last forever
83Chocolate should be kept in:
- Athe fridge
- Ba cool, dry, temperature regulated area
- Cin a container with a tight seal
- Dall of the above
84An important way to prevent insect infestation is to:
- Akeep food products 2-inches off the floor
- Bkeep food in airtight containers
- Crotate the stock regularly
- Dall of the above
85The proper procedure for cooling hot stocks and soups is:
- Ato put them in the fridge
- Bto vent them in a sing with cold, running water and ice
- Cto let them sit at room temperature
- Dto put ice cubes in the liquid
86What is the correct order to use when washing dishes with the triple sink method:
- Asanitizer - soap - clean water
- Bsoap - sanitizer - clean water
- Cclean water - soap - sanitizer
- Dsoap - clean water - sanitizer
87Which pairing below do not belong?
- Acinnamon and cassis
- Bnutmeg and mace
- Cthyme and oregano
- Dsaffron and dill
88What is main flavouring agent in an onion clouté?
- Aclove
- Bcinnamon
- Cpeppercorn
- Dfennel
89Frozen meats should always be thawed at room temperature.
- AVerdadero
- BFalso
90The boulanger is responsible for making:
- Asoup
- Bbreads and croissants
- Csandwiches
- Dstocks and sauces
91A chef de partie is: (check all that apply)
- Ain charge of an area
- Bresponsible to the chef
- Cresponsible to the sous chef
92Which of the following is not a purchase form of fish?
- Adressed
- BI.Q.F.
- Cdrawn
- Dwashed
93Which of the following cannot be used to produce stock?
- Ashrimp shells
- Bveal bones
- Clobster shells
- Doyster shells
94When using fresh herbs in a recipe, they should be added:
- Ain the beginning to maximize flavour
- Bat the end to prevent flavour loss
- Cin the middle
- Dnever - in hot recipes.
95What kind of heat transfer takes place in a microwave oven?
- Aconductive
- Bconvection
- Cmechanical
- Dradiation
96How many servings of meat and alternative should an adult have per day?
- A2 to 3
- B2 to 4
- C5 to 10
- D5 to 12
97Which vitamin can be produced by the skin when exposed to the sun?
- AK
- BA
- CE
- DD
98A good source of vitamin C is:
- Amargarine
- Bpeanut butter
- Ctomatoes
- Dmeat
99The sugar that is found in milk products is called:
- Amaltose
- Bfructose
- Cglucose
- Dlactose
100Diabetes is a result of:
- Aa carbohydrate imbalance in the body
- Ban insulin imbalance in the body
- Ctoo much sugar in your diet
- Dthe inability to digest milk
Información
- Descripción
- A culinary oriented practice test
- Autor
- cuyler.hollands
- Idioma
- English
- Visitas
- 104
- Etiquetas
- Valoración
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