Question 1

The color of roux is determined by the:

Accepted Answer

cooking time

Answer

type of flour used

Answer

type of marinade used

Answer

type of fat used

Question 2

When roasting vegetables, in order to obtain the best browning place the vegetables:

Accepted Answer

cut side down

Answer

cut side up

Question 3

Food that is sautéed is usually done:

Accepted Answer

quickly over high heat.

Answer

quickly over low heat.

Answer

slowly over low heat.

Answer

slowly over high heat.

Question 4

T or F. Steels are used to sharpen knives.

Accepted Answer

False

Answer

True

Question 5

T or F. The more grains are processed, the less nutritional value they contain.

Accepted Answer

True

Answer

False

Question 6

When pan frying meats, overcrowding the pan will result in:

Accepted Answer

the inability of caramelization to occur

Answer

the food burning

Answer

a sizzle

Answer

a rapid increase in the pan's temperature

Question 7

When making stock, the dominant vegetable in mirepoix is:

Accepted Answer

onion

Answer

leek

Answer

carrot celery

Question 8

Boiled eggs should immediately be placed into an ice bath or cold water to:

Accepted Answer

all the above

Answer

prevent a gray ring from forming

Answer

reduce the sulfurous smell

Answer

stop the cooking process

Question 9

During steaming, this colored vegetable can be prone to losing its natural pigment:

Accepted Answer

green

Answer

orange

Answer

red

Answer

white

Question 10

Short-grain rice has this much starch content compared to long grain rice:

Accepted Answer

higher

Answer

the same

Answer

rice does not have starch

Answer

lower

Question 11

Which of the following is not a critical factor for ensuring knife safety in food prep?

Accepted Answer

using an expensive knife

Answer

stabilizing the ingredient

Answer

positioning the guide hand

Answer

anchoring the knife

Question 12

Which of the following are not two main ingredients used to make a vinaigrette?

Accepted Answer

an oil and eggs

Answer

an oil and an acid

Answer

an oil and a vinegar

Answer

an oil and citrus

Question 13

By what # do you multiply the ingredients for a recipe that yields 6 but 18 are needed?

Accepted Answer

3

Answer

1/3

Answer

2

Answer

4

Question 14

It is acceptable to be absent from work when:

Accepted Answer

you were up most of the night with high fever & vomiting

Answer

you want to celebrate your birthday with your friends

Answer

you have a doctor's appointment for your annual check-up

Answer

you worked late 2 nights in a row & are exhausted

Question 15

If the consistency of polenta turns out runny, you should:

Accepted Answer

let the polenta simmer until the liquid reduces

Answer

add flour or cornstarch to thicken it

Answer

throw it out

Answer

add more cornmeal to thicken it

Question 16

The main reason for kneading yeast dough is to develop:

Accepted Answer

gluten

Answer

flavor

Answer

volume

Answer

carbon dioxide

Question 17

A typical bouquet garni used for making stocks is comprised of:

Accepted Answer

parsley, bay leaves, peppercorns, celery leaves, thyme

Answer

onions, parsley, celery, & peppercorns

Answer

onions, leeks, celery, & carrots

Answer

getting your ingredients together for stock making

Question 18

T or F. The main difference between poaching, simmering, & boiling is the liquid temperature.

Accepted Answer

True

Answer

False

Question 19

When making an omelet in a non-stick pan, which utensil is most suitable:

Accepted Answer

a heat resistant rubber spatula

Answer

a wooden spoon

Answer

a metal spatula

Answer

a fork

Question 20

A crepe recipe calls for 1/2 oz of hazelnuts.How many hazelnuts are needed for 100 crepes?

Accepted Answer

50 oz

Answer

100 oz

Answer

25 oz

Answer

200 oz

Question 21

Overcrowding the wok, using low heat, and using wet or very cold ingredients will cause:

Accepted Answer

an unsuccessful stir-fry

Answer

a successful stir fry

Answer

a longer prep time

Answer

a more nutrient dense product

Question 22

T or F. Poultry should be patted dry before roasting.

Accepted Answer

True

Answer

False

Question 23

When reheating rice, make sure it reaches an internal temperature of at least:

Accepted Answer

165*F

Answer

32*F

Answer

130*F

Answer

212*F

Question 24

Stewed dishes benefit most from ___ cooking at ___ temperatures.

Accepted Answer

slow/low

Answer

fast/high

Question 25

Boiling is best used for cooking this food:

Accepted Answer

pasta

Answer

fruit

Answer

fish

Answer

tough cuts of meat

Question 26

Rosemary, marjoram, and sage are classified as this type of herb:

Accepted Answer

hardy

Answer

delicate

Question 27

Basil, dill, tarragon, and chervil are classified as this type of herb:

Accepted Answer

delicate

Answer

hardy

Question 28

T or F. It is not necessary to wash vegetables before adding them to stock.

Accepted Answer

False

Answer

True

Question 29

Large holes in crepes are caused by:

Accepted Answer

a pan that is too hot

Answer

a pan that is too cold

Answer

flipping the crepe too early

Answer

stirring too vigorously

Question 30

To promote even browning of vegetables during roasting, this should be done:

Accepted Answer

toss or flip the vegetables once or twice

Answer

add beef stock to the pan

Answer

give the roasting pan a little shake

Answer

never disturb the vegetables

Question 31

For a whole grain to qualify as a "whole grain", it must contain the:

Accepted Answer

bran, endosperm, and germ

Answer

germ and husk

Answer

bran, endosperm, and husk

Answer

bran and endosperm

Question 32

Roasting is this type of cooking method:

Accepted Answer

dry heat

Answer

combination

Answer

moist heat

Answer

oven based

Question 33

Lecithin, the product responsible for emulsification of dressings, is found in an egg's:

Accepted Answer

yolk

Answer

albumen

Answer

chalaze

Answer

shell

Question 34

When slicing harder ingredients, stabilize for safety by creating a flat base called:

Accepted Answer

pont neuf

Answer

basing

Answer

stagmite

Answer

levelling

Question 35

The main function of a steel is to:

Accepted Answer

maintain the sharp edge of your knife

Answer

either sharpen a dull knife or maintain a sharp edge

Answer

sharpen a dull knife

Answer

magnetize the knife

Question 36

The most accurate method of weighing 4 oz of flour is to:

Accepted Answer

place container on scale, zero out scale, pour flour to 4 oz

Answer

scoop 1/2 c into flour and level off

Answer

pack flour into 1/2 c and level off

Answer

place a container on the scale, pour flour until reads 4 oz

Question 37

T or F. When making stock, the pot should be covered to prevent evaporation.

Accepted Answer

False

Answer

True

Question 38

Cooking aromatics in fat and then sprinkling them with flour to thicken any liquid is called:

Accepted Answer

singer (pronounced "sahn-jay")

Answer

tempering

Answer

beurre manie

Answer

slurry

Question 39

When blanching vegetables, which moist heat submersion method would be most suitable?

Accepted Answer

boiling

Answer

simmering

Answer

poaching

Answer

saunaing

Question 40

To best develop the skill of knowing how much salt to add to a dish, one should do this:

Accepted Answer

taste as much as possible during the cooking process

Answer

always follow recipe guidelines

Answer

always use measuring spoons

Answer

don't add salt; instead let the customer use salt shakers

Question 41

As an egg ages, the air pocket in it:

Accepted Answer

becomes larger

Answer

disappears

Answer

becomes smaller

Answer

does not change

Question 42

The thickness of a bechamel is determined by the:

Accepted Answer

ratio of milk to roux

Answer

amount of butter used

Answer

fat content of the milk

Answer

cooking time

Question 43

A 6-inch pan will require this number of eggs when preparing an omelet:

Accepted Answer

2

Answer

1

Answer

3

Answer

4

Question 44

When soaking dried beans, make sure to cover them with:

Accepted Answer

at least twice the amount of cold water to beans

Answer

at least three times the amount of hot water to beans

Answer

an equal amount of hot water

Question 45

Which grip should be avoided when holding a knife?

Accepted Answer

all fingers wrapped around the blade

Question 46

T or F. Stock should be completely cooled before covering and storing in the refrigerator?

Accepted Answer

True

Answer

False

Question 47

Which type of wheat flour is best for making delicate pastries?

Accepted Answer

cake flour

Answer

all-purpose flour

Answer

whole wheat flour

Answer

bread flour

Question 48

T or F. Mise en place plays a critical role in whether a stir fry is successful or not.

Accepted Answer

True

Answer

False

Question 49

This ingredient does not help to stabilize an emulsion.

Accepted Answer

egg whites

Answer

milk products

Answer

egg yolks

Answer

mustard

Question 50

Yeast dies at this temperature:

Accepted Answer

138*F

Answer

40*F

Answer

212*F

Answer

95*F

Question 51

When using a fresh herb in a recipe, you will use ___ dry herbs.

Accepted Answer

twice the amount of

Answer

half the amount of

Answer

the same amount as

Answer

you never want to use fresh herbs

Question 52

To tell if a whole chicken is fully cooked, cut ____ to see if the juices and meat are not pink

Accepted Answer

between the breast and the leg

Answer

into the thickest part of the breast

Answer

between the drummette and breast

Answer

shallowly

Question 53

What is the internal temperature of properly cooked chicken?

Accepted Answer

212*F

Answer

155*F

Answer

165*F

Answer

145*F

Question 54

Dried herbs are generally added at this time of the cooking process.

Accepted Answer

beginning--to allow for rehydration of the herb

Answer

end

Answer

middle

Answer

dried herbs are never used

Question 55

Al dente is the goal for pasta cooking. It means:

Accepted Answer

almost cooked through but still has a bit of bite

Answer

has a lot of crunch

Answer

very hard-- breaking of teeth

Answer

fully cooked through

Question 56

A vinaigrette or dressing should be added to a salad:

Accepted Answer

immediately before tossing and serving

Answer

on the side

Answer

a minimum of 1 hour before service to allow flavors to meld

Answer

15 minutes before tossing and serving

Question 57

T or F.Roux is composed of equal parts flour and fat.

Accepted Answer

True

Answer

False

Question 58

Braising is this type of cooking method:

Accepted Answer

combination (fried lightly, then stewed)

Answer

moist heat

Answer

dry heat

Answer

it is actually not a cooking method

Question 59

Vinaigrettes have a common ratio of oil to acid of:

Accepted Answer

3 parts oil to 1 part acid

Answer

2 parts acid to 3 parts oil

Answer

3 parts acid to 2 parts oil

Answer

1 part oil to 3 parts acid

Question 60

Which of the following is a measure of weight:

Accepted Answer

pound

Answer

degrees celcius

Answer

liter

Answer

gallon

Question 61

T or F. Searing is a dry-heat cooking method meant to primarily cook food internally.

Accepted Answer

False

Answer

True

Related quizzes

Related quizzes