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Final exam practice-Multiple choice and true and false

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Cular 202-Intro Skills and Principles
Susan Hokenson
Quiz by Susan Hokenson, updated more than 1 year ago
Susan Hokenson
Created by Susan Hokenson almost 9 years ago
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Resource summary

Question 1

Question
According to the ________________, businesses serving the public must make reasonable accommodations for guests with disabilities.
Answer
  • Food and Drug Administration
  • Americans with Disabilities Act
  • Environmental Protection Agency
  • Center for Disease Control

Question 2

Question
_____________________service is a style of meal service in which food is served to guests seated at a table positioned against a wall with benches on either side.
Answer
  • Buffet
  • Banquet
  • Banquette
  • Booth

Question 3

Question
Gloves should never be worn for more than __________hours.
Answer
  • 2
  • 3
  • 4
  • 5

Question 4

Question
Heat sanitizing is the process of using very hot ____________ to reduce harmful pathogens to a safe level.
Answer
  • soap
  • chemicals
  • air
  • water

Question 5

Question
When sharpening a knife, the knife blade is slowly dragged across the stone from___________while applying light pressure.
Answer
  • heel to tip
  • tip to heel
  • edge to spine
  • spine to edge

Question 6

Question
A _______is used to grind the edge of a blade to the proper angle for sharpness.
Answer
  • steel
  • whetstone
  • bolster
  • tang

Question 7

Question
Honing is the process of aligning a blade's _____________ and removing any burrs or rough spots on the blade.
Answer
  • handle
  • spine
  • edge
  • point

Question 8

Question
________tables are used throughout the kitchen because they have very durable surfaces and are easy to clean.
Answer
  • Stainless steel
  • Aluminum
  • Polyurethane
  • Cast-iron

Question 9

Question
A ____________area should contain moving equipment, measurement equipment, inspection tables and labeling equipment.
Answer
  • receiving
  • safety
  • storage
  • preparation

Question 10

Question
A _______________is a cross between a chef's knife and a paring knife.
Answer
  • scimitar
  • cleaver
  • santoku knife
  • utility knife

Question 11

Question
The ingredient amounts provided in a recipe are ____________quantities.
Answer
  • as-purchased
  • edible portion
  • yield percentage
  • target percentage

Question 12

Question
Converting cups to ounces or teaspoons to grams are examples of converting between________________measurements.
Answer
  • weight and count
  • volume and yield
  • weight and portion
  • volume and weight

Question 13

Question
Studies have shown that eating _________________-based meals can help reduce the risk of cardiovascular disease.
Answer
  • plant
  • animal
  • egg
  • dairy

Question 14

Question
Lactose is a _____________________found in milk and dairy products.
Answer
  • vitamin
  • mineral
  • starch
  • sugar

Question 15

Question
_______________water is used to start a stock.
Answer
  • Frozen
  • Cold
  • Hot
  • Boiling

Question 16

Question
Puree soups are made by cooking _______________ or dried legumes in a broth until tender.
Answer
  • shellfish
  • meats
  • herbs
  • vegetables

Question 17

Question
Overcooked mirepoix can make a stock_______________.
Answer
  • bitter
  • sweet
  • clear
  • cloudy

Question 18

Question
______basil is the most common type of basil and is traditionally used in tomato sauces and pesto.
Answer
  • Sour
  • Opal
  • Sweet
  • Lemon

Question 19

Question
Potatoes, grains, and pasta are often________________ in the professional kitchen.
Answer
  • broiled
  • blanched
  • boiled
  • fried

Question 20

Question
Chicken broth is typically done within____________.
Answer
  • 20-25 minutes
  • 30-40 minutes
  • 1-2 hours
  • 2-4 hours

Question 21

Question
The pancake is ready to be flipped over when the surface is nearly covered in _______________.
Answer
  • dents
  • lines
  • bubbles
  • brown color

Question 22

Question
_______is the most economical bird to fabricate.
Answer
  • Chicken
  • Turkey
  • Duck
  • Goose

Question 23

Question
Basmati rice is a _______-grain rice that only expands lengthwise when it is cooked.
Answer
  • short
  • medium
  • long
  • large

Question 24

Question
________potatoes make the best baked potatoes.
Answer
  • Yukon gold
  • Purple
  • Fingerling
  • Russet

Question 25

Question
_______grow along an upright stalk and are ready to be harvested when they reach a diameter of about 1 inch.
Answer
  • Brussels sprouts
  • Head cabbages
  • Water chestnuts
  • Turnips

Question 26

Question
A water chestnut is ______________and juicy and resembles a chestnut in exterior color and shape.
Answer
  • soft
  • crunchy
  • bitter
  • spicy

Question 27

Question
__________fruit has a much sweeter taste than fresh fruit due to the sugars being more concentrated.
Answer
  • Frozen
  • Irradiated
  • Tropical
  • Dried

Question 28

Question
Zest is the colored, outermost layer of the peel of a citrus fruit that contains a high concentration of ______.
Answer
  • minerals
  • oil
  • vitamins
  • water

Question 29

Question
______poultry while it is roasting adds moisture to the bird as it cooks.
Answer
  • Marinating
  • Seasoning
  • Salting
  • Basting

Question 30

Question
Fat cap is the fat that surrounds a(n)_________________.
Answer
  • muscle
  • bone
  • connective tissue
  • animal hide

Question 31

Question
Escargot is the French term for______.
Answer
  • snail
  • frog
  • alligator
  • turtle

Question 32

Question
To fillet a flatfish, a __________knife is used to cut along the backbone from the head to the tail.
Answer
  • chef's
  • paring
  • bread
  • boning

Question 33

Question
__________is trimmed from meat prior to cooking, as it is inedible.
Answer
  • Collagen
  • Silverskin
  • Marbling
  • Muscle

Question 34

Question
Canadian bacon is the trimmed, pressed and smoked boneless _____of pork.
Answer
  • loin
  • belly
  • leg
  • shoulder

Question 35

Question
________is the period of rest that occurs for a length of time after an animal has been slaughtered.
Answer
  • Maturing
  • Larding
  • Aging
  • Curing

Question 36

Question
Food stylists express their creativity by arranging food for photo shoots.
Answer
  • True
  • False

Question 37

Question
Proper lifting prevents back strain by using the legs to power the lift.
Answer
  • True
  • False

Question 38

Question
With the proper knife grip and hand position, a rocking motion is used to cut with a chef's knife.
Answer
  • True
  • False

Question 39

Question
An immersion blender can be inserted into a saucepot to puree a soup.
Answer
  • True
  • False

Question 40

Question
As the count number gets smaller the size of an item gets larger
Answer
  • True
  • False

Question 41

Question
Nearly every body function is dependent upon water.
Answer
  • True
  • False

Question 42

Question
USDA quality grading of beef and veal is voluntary.
Answer
  • True
  • False

Question 43

Question
Sole is a lean, saltwater flatfish with pale brown skin on the top side.
Answer
  • True
  • False

Question 44

Question
Common plating of breakfasts includes placement of the main protein as the focal point of the dish.
Answer
  • True
  • False

Question 45

Question
Canola oil has a neutral flavor and a high smoke point, making it ideal for frying foods.
Answer
  • True
  • False

Question 46

Question
The primary difference between cream soups and chowders is that chowders are not pureed.
Answer
  • True
  • False

Question 47

Question
When adding roux to a liquid, the roux and liquid must be at different temperatures.
Answer
  • True
  • False

Question 48

Question
A date is a plump, juicy, and meaty drupe that grows on a date palm tree.
Answer
  • True
  • False

Question 49

Question
Grilling and broiling caramelize the sugars in vegetables, giving them a sweeter flavor.
Answer
  • True
  • False
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