cuyler.hollands
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A culinary oriented practice test

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cuyler.hollands
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Question 1 of 100

1

The 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?

Select one of the following:

  • $3.75

  • $0.33

  • $3.33

  • $4.50

Explanation

Question 2 of 100

1

How many pounds of bacon are needed to prepare breakfast for 250 people?

Select one of the following:

  • 56

  • 63

  • 74

  • 12

Explanation

Question 3 of 100

1

How many buffet lines need to be set up to feed 300 people?

Select one of the following:

  • 1

  • 3

  • 4

  • 6

Explanation

Question 4 of 100

1

How many 3-pound beef tenderloins are required to serve a 6-oz portion to 110 people?

Select one of the following:

  • 11

  • 14

  • 60

  • 3

Explanation

Question 5 of 100

1

The term 'mis en place' translates to mean:

Select one of the following:

  • all in good time

  • everything in place

  • no pain, no gain

  • to be prepared

Explanation

Question 6 of 100

1

What is the average portion size for soup?

Select one of the following:

  • 300 mL

  • 200 mL

  • 400 mL

  • 750 mL

Explanation

Question 7 of 100

1

Which knife is best suited to remove blemishes from fruit?

Select one of the following:

  • chef's

  • scimitar

  • paring

  • boning

Explanation

Question 8 of 100

1

How many bites in a standard canapé?

Select one of the following:

  • 1

  • 2

  • 3

  • 4

Explanation

Question 9 of 100

1

The goal of mis en place is:

Select one of the following:

  • to do as much work prior to service as possible, without the loss of quality

  • to impress your boss

  • to store products properly

  • to finish all products proper to service

Explanation

Question 10 of 100

1

How many teaspoons are in one tablespoon?

Select one of the following:

  • 1

  • 2

  • 3

  • 4

Explanation

Question 11 of 100

1

One pound is equal to:

Select one of the following:

  • 480 g

  • 460 g

  • 454 g

  • 600 g

Explanation

Question 12 of 100

1

A standard large egg weighs:

Select one of the following:

  • 50 g

  • 60 g

  • 80 g

  • 90 g

Explanation

Question 13 of 100

1

Consommé should be served at:

Select one of the following:

  • 210°F

  • 190°F

  • 180°F

  • 400°F

Explanation

Question 14 of 100

1

A standard mirepoix consists of:

Select one of the following:

  • carrot, celery, onion

  • carrot, leek, onion

  • leek, celery, onion

  • onion, clove, bay leaf

Explanation

Question 15 of 100

1

The mother sauce, Hollandaise, is thickened by:

Select one of the following:

  • white roux

  • egg yolks

  • brown roux

  • cornstarch

Explanation

Question 16 of 100

1

Espagnole is a product of:

Select one of the following:

  • brown stock and brown roux

  • brown stock and white roux

  • veal bones

  • brown stock and cornstarch

Explanation

Question 17 of 100

1

Cream soup should be a consistency of:

Select one of the following:

  • 18% cream

  • 35% cream

  • as thick as possible

  • nappé

Explanation

Question 18 of 100

1

Which roux has the most thickening power?

Select one of the following:

  • Blond

  • Brown

  • Red

  • White

Explanation

Question 19 of 100

1

Nantua, cream, cheddar and mornay are all derivatives of:

Select one of the following:

  • Tomato sauce

  • Allemande

  • Béchamel

  • Espagnole

Explanation

Question 20 of 100

1

The classical garnish for the derivative 'bordelaise' is:

Select one of the following:

  • parsely and garlic

  • butter and bone marrow

  • pickles and onions

  • carrot and rice

Explanation

Question 21 of 100

1

The first step in making Hollandaise is to:

Select one of the following:

  • make a reduction with peppercorns and vinegar (gastrique)

  • whisk in clarified butter

  • season

  • whisk yolks to ribbon stage

Explanation

Question 22 of 100

1

Two derivatives of the leading sauce, Tomato, are:

Select one of the following:

  • Bordelaise and Nantua

  • Cream and Mornay

  • Creole and Spanish

  • Creole and Portugese

Explanation

Question 23 of 100

1

The term 'monter au beurre' means:

Select one of the following:

  • to finsish with cream

  • to finish with butter

  • to give shine and texture

  • to start with butter

Explanation

Question 24 of 100

1

An emulsion is:

Select one of the following:

  • a uniform mixture of two unmixable liquids

  • homogenized milk

  • mayonnaise

  • all of the above

Explanation

Question 25 of 100

1

The standard ratio for vinaigrette is:

Select one of the following:

  • 2 part oil: 1 part acid

  • 1 part oil : 1 part acid

  • 3 part oil : 1 part acid

  • 4 part oil : 2 part acid

Explanation

Question 26 of 100

1

Coulis can be made from ______________ and ________________ and may be served hot or cold.

Select one of the following:

  • fruit / milk

  • vegetables / starch

  • cream / tomatoes

  • fruit / vegetables

Explanation

Question 27 of 100

1

Which cannot be used to produce a vegetable stock?

Select one of the following:

  • cabbage, cauliflower, citrus fruit

  • celery, rutabaga, carrot

  • tomato, celery, cabbage

  • lettuce, radishes, carrot

Explanation

Question 28 of 100

1

Roux is composed of:

Select one of the following:

  • 1 part oil : 1 part butter

  • 1 part butter : 1 part flour

  • 1 part flour : 1 part rice

  • 2 part butter : 1 part flour

Explanation

Question 29 of 100

1

Which of the following vegetables are classified as flowers and leaves?

Select one of the following:

  • cauliflower and squash

  • broccoli and turnip

  • celery and tomato

  • cauliflower and broccoli

Explanation

Question 30 of 100

1

Potatoes and celeriac are classified as roots and tubers and should be blanched starting in:

Select one of the following:

  • boiling water

  • boiling, salted water

  • cold water

  • none of the above

Explanation

Question 31 of 100

1

The next step after blanching green vegetables is to:

Select one of the following:

  • refresh in iced or cold water

  • leave at room temperature to cool

  • serve immediately

  • put into the refrigerator

Explanation

Question 32 of 100

1

When baking soda is added to cauliflower it:

Select one of the following:

  • has no affect

  • turns yellow

  • brightens the white

  • turns green

Explanation

Question 33 of 100

1

When vinegar is added to red cabbage it:

Select one of the following:

  • turns bright red

  • looses it's colour

  • turns blue

  • has no affect

Explanation

Question 34 of 100

1

The yellow and orange pigments called carotenoids:

Select one of the following:

  • are not affected by acid

  • are not affected by alkaline

  • loose colour in acid

Explanation

Question 35 of 100

1

The ingredients required to produce a basic mayonnaise are:

Select one of the following:

  • oil, water and vinegar

  • eggs, oil and lemon juice

  • yolks, oil and acid

  • mustard, mayo and ketchup

Explanation

Question 36 of 100

1

Starchy potatoes, such as Idaho or Russet, are best used for:

Select one of the following:

  • salads

  • mashed potatoes

  • baking potatoes

  • none of the above

Explanation

Question 37 of 100

1

Which of the following are all perishable fruit?

Select one of the following:

  • lemons and strawberries

  • strawberries and raspberries

  • apples and oranges

  • peaches and blueberries

Explanation

Question 38 of 100

1

What is the first step in making a rice pilaf?

Select one of the following:

  • Boil the water or stock

  • Add the stock in small additions

  • Sweat the onions and coat the rice

  • None of the above

Explanation

Question 39 of 100

1

Muscle is composed of:

Select one of the following:

  • 78% water, 18% protein, 5% fat and 1% minerals

  • 72% water, 20% protein, 7% fat and 1% minerals

  • 80% water, 12% protein, 7% fat and 1% minerals

  • 66% water, 24% protein, 9% fat and 1% minerals

Explanation

Question 40 of 100

1

Wet aging is also known as:

Select one of the following:

  • hanging

  • cryovac

  • green meat

  • tenderizing

Explanation

Question 41 of 100

1

The cut 'Prime Rib' is best suited to:

Select one of the following:

  • high heat and moist cooking

  • low heat and moist cooking

  • low heat and dry cooking

  • high heat and dry cooking

Explanation

Question 42 of 100

1

'Porterhouse' steak is best suited to:

Select one of the following:

  • high heat / grilling

  • high heat / braising

  • high heat / poaching

Explanation

Question 43 of 100

1

When a chicken is fully cooked, the instant read thermometer will read:

Select one of the following:

  • 160°F

  • 130°F

  • 120°F

  • 110°F

Explanation

Question 44 of 100

1

The shoulder, shank and breast of veal are best suited for:

Select one of the following:

  • moist heat cooking

  • dry heat cooking

  • combination cooking

Explanation

Question 45 of 100

1

The cooking method most suitable for lamb chops is:

Select one of the following:

  • roasting at 325°F

  • braising

  • poaching

  • grilling

Explanation

Question 46 of 100

1

Pork belly is used to produce:

Select one of the following:

  • hocks

  • jowls

  • back-fat

  • bacon

Explanation

Question 47 of 100

1

The first step in sautéing chicken is to:

Select one of the following:

  • heat the pan

  • place skin side up

  • place white meat in the pan first

  • test with an instant read thermometer

Explanation

Question 48 of 100

1

Cornish hens are 5-6 weeks old and are best suited for which cooking method?

Select one of the following:

  • Roasting at 325°F

  • Sautéing

  • Roasting at 400°F

  • Deep frying

Explanation

Question 49 of 100

1

Sanitizing is important when handling poultry as it may contain:

Select one of the following:

  • Trichinosis

  • Salmonella

  • First virus

  • West nile

Explanation

Question 50 of 100

1

Beef is divided into front and rear quarters between:

Select one of the following:

  • 11 and 12 rib

  • 12 and 13 rib

  • 13 and 14 rib

  • 14 and 15 rib

Explanation

Question 51 of 100

1

The first step in processing sweetbreads is to:

Select one of the following:

  • steep in poaching liquid

  • peel and divide

  • soak overnight in water

  • press overnight

Explanation

Question 52 of 100

1

Liver is the edible glands of beef, veal, lamb or chicken. It is categorized as this type of meat:

Select one of the following:

  • offal

  • terrible

  • gross

  • yummy

Explanation

Question 53 of 100

1

Flat fish produce:

Select one of the following:

  • 1 fillet

  • 2 fillets

  • 3 fillets

  • 4 fillets

Explanation

Question 54 of 100

1

Fresh fist should be stored between:

Select one of the following:

  • 0 to 4°C

  • -18°F

  • -1 to 1°C

  • 4-8°C

Explanation

Question 55 of 100

1

Univalves, bivalves and cephalopods are all forms of:

Select one of the following:

  • shellfish

  • crustaceans

  • mollusks

Explanation

Question 56 of 100

1

Octopus is best suited to:

Select one of the following:

  • dry heat cooking

  • moist heat cooking

  • combination cooking

Explanation

Question 57 of 100

1

When removing the skin from salmon fillets, the blade of the boning knife should be:

Select one of the following:

  • parallel to the table

  • on a slight angle upwards

  • on a slight angle downwards

  • horizontal to the fish

Explanation

Question 58 of 100

1

Eggs baked in individual serving dishes and garnished with meat and sauce are called:

Select one of the following:

  • scrambled

  • omelettes

  • shirred

  • soufflé

Explanation

Question 59 of 100

1

The following cooking methods require grade A eggs:

Select one of the following:

  • poaching and frying

  • scrambled and poached

  • soufflé and hard boiled

  • shirred and omelettes

Explanation

Question 60 of 100

1

The serving temperature for cold salads should be:

Select one of the following:

  • 10°C

  • -2°C

  • 0°C

  • 2-4°C

Explanation

Question 61 of 100

1

Crème caramel, the baked custard is cooked at 340°F in:

Select one of the following:

  • an oven

  • a water bath (bain marie)

  • a pot on top of the stove

  • in a steamer

Explanation

Question 62 of 100

1

The first two ingredients used in the mixing method foaming are:

Select one of the following:

  • butter and sugar

  • sugar and eggs

  • wet and dry

  • sugar and cream

Explanation

Question 63 of 100

1

The first step in making muffins, using muffin mixing method is to:

Select one of the following:

  • a) add all the liquids together

  • b) sift all the dry ingredients

  • c) cream the butter and the sugar

  • d) both A and B

  • e) both B and C

Explanation

Question 64 of 100

1

The dairy product with the most of the fat content removed and vitamin A and D added is:

Select one of the following:

  • skimmed milk

  • buttermilk

  • fortified non-fat

  • pasteurized milk

Explanation

Question 65 of 100

1

In what order would you process the following food for lunch service?

Select one of the following:

  • green salad, potato salad, avocado then grapefruit

  • potato salad, grapefruit, green salad then avocado

  • avocado, grapefruit, green salad then potato salad

  • green salad, avocado, potato salad then grapefruit

Explanation

Question 66 of 100

1

Which of the following equipment is NOT necessary for quantity sandwich production?

Select one of the following:

  • refrigerator for cold ingredients

  • serrated knife

  • immersion blender

  • spreaders or spatulas

Explanation

Question 67 of 100

1

Which statement concerning egg whites is NOT true?

Select one of the following:

  • fats help with the foaming process

  • mild acids help with the foaming process

  • egg whites foam better at room temperature

  • sugar makes foams more stable

Explanation

Question 68 of 100

1

Which of the following statements is true about volume production of pancakes?

Select one of the following:

  • Batter containing baking soda may be mixed the night before and kept refrigerated

  • Batter containing baking powder may be mixed the night before and kept refrigerated

  • Batter using egg whites as a leavening agent may be mixed the night before and left overnight

  • None of the above

Explanation

Question 69 of 100

1

The first step in making granular hot cereal (porridge) is to:

Select one of the following:

  • bring the measured amount of salted water to a boil

  • bring a large pot of water to a boil

  • add the cereal to a large pot of cold water and boil

  • add hot milk to the cold cereal

Explanation

Question 70 of 100

1

The ideal cooking temperature for bacon is:

Select one of the following:

  • 200-250°F

  • 250-300°F

  • 300-250°F

  • 350-400°F

Explanation

Question 71 of 100

1

All of the following are classified as unripened cheese:

Select one of the following:

  • cheddar, gouda and cottage cheese

  • monteray jack, blue and ricotta

  • havarti, stilton and cream cheese

  • cream cheese, ricotta and cottage cheese

Explanation

Question 72 of 100

1

Cheese should always:

Select one of the following:

  • be cut as close to service time as possible to prevent it from drying out

  • served at room temperature

  • added to sauces at the end of the cooking time

  • all of the above

Explanation

Question 73 of 100

1

When making royal icing, after measuring the sugar into the bowl, the next step is to:

Select one of the following:

  • add the butter

  • slowly add the lemon juice

  • beat in the egg whites a little at a time

  • none of the above

Explanation

Question 74 of 100

1

The mixing method for pâte brisé is:

Select one of the following:

  • creaming

  • rubbing in

  • foaming

  • muffin method

Explanation

Question 75 of 100

1

In the bakeshop, the term docking refers to:

Select one of the following:

  • baking the dough ½ way

  • making small holes in the dough to release steam

  • removing the fat from the dough before baking

  • handling hot items with care

Explanation

Question 76 of 100

1

The two types of custard are:

Select one of the following:

  • shirred and baked

  • baked and rubbed

  • stirred and baked

  • crème anglaise and cheesecake

Explanation

Question 77 of 100

1

The recommended amount of water for 500 g of coffee is:

Select one of the following:

  • 7.5 to 10.5 L

  • 9.5 to 13 L

  • 6 to 8.5 L

  • 12 to 20 L

Explanation

Question 78 of 100

1

Which of the following statements is NOT true concerning brewing coffee:

Select one of the following:

  • always start with hot water

  • the proper brewing temperature is 90-93°C

  • use clean equipment

  • always start with cold water

Explanation

Question 79 of 100

1

Coffee may be held for no longer than one hour. The proper holding temperature is:

Select one of the following:

  • 90-93°C

  • 100°C

  • 85-95°C

  • 85-88°C

Explanation

Question 80 of 100

1

When making hot tea is it important to:

Select one of the following:

  • warm the china pot before making tea

  • start with hot boiling water

  • warm the metal container before making tea

  • let steep at least 10 minutes before serving

Explanation

Question 81 of 100

1

The appropriate serving temperature for ice cream is:

Select one of the following:

  • -18°C

  • -12°C

  • -8°C

  • -1°C

Explanation

Question 82 of 100

1

Which of the following statements is true about dairy products:

Select one of the following:

  • they should always be stored on the bottom shelf under raw meat

  • the shelf life of most dairy is one week

  • they should not be stored next to onions

  • eggs last forever

Explanation

Question 83 of 100

1

Chocolate should be kept in:

Select one of the following:

  • the fridge

  • a cool, dry, temperature regulated area

  • in a container with a tight seal

  • all of the above

Explanation

Question 84 of 100

1

An important way to prevent insect infestation is to:

Select one of the following:

  • keep food products 2-inches off the floor

  • keep food in airtight containers

  • rotate the stock regularly

  • all of the above

Explanation

Question 85 of 100

1

The proper procedure for cooling hot stocks and soups is:

Select one of the following:

  • to put them in the fridge

  • to vent them in a sing with cold, running water and ice

  • to let them sit at room temperature

  • to put ice cubes in the liquid

Explanation

Question 86 of 100

1

What is the correct order to use when washing dishes with the triple sink method:

Select one of the following:

  • sanitizer - soap - clean water

  • soap - sanitizer - clean water

  • clean water - soap - sanitizer

  • soap - clean water - sanitizer

Explanation

Question 87 of 100

1

Which pairing below do not belong?

Select one of the following:

  • cinnamon and cassis

  • nutmeg and mace

  • thyme and oregano

  • saffron and dill

Explanation

Question 88 of 100

1

What is main flavouring agent in an onion clouté?

Select one of the following:

  • clove

  • cinnamon

  • peppercorn

  • fennel

Explanation

Question 89 of 100

1

Frozen meats should always be thawed at room temperature.

Select one of the following:

  • True
  • False

Explanation

Question 90 of 100

1

The boulanger is responsible for making:

Select one of the following:

  • soup

  • breads and croissants

  • sandwiches

  • stocks and sauces

Explanation

Question 91 of 100

1

A chef de partie is: (check all that apply)

Select one or more of the following:

  • in charge of an area

  • responsible to the chef

  • responsible to the sous chef

Explanation

Question 92 of 100

1

Which of the following is not a purchase form of fish?

Select one of the following:

  • dressed

  • I.Q.F.

  • drawn

  • washed

Explanation

Question 93 of 100

1

Which of the following cannot be used to produce stock?

Select one of the following:

  • shrimp shells

  • veal bones

  • lobster shells

  • oyster shells

Explanation

Question 94 of 100

1

When using fresh herbs in a recipe, they should be added:

Select one of the following:

  • in the beginning to maximize flavour

  • at the end to prevent flavour loss

  • in the middle

  • never - in hot recipes.

Explanation

Question 95 of 100

1

What kind of heat transfer takes place in a microwave oven?

Select one of the following:

  • conductive

  • convection

  • mechanical

  • radiation

Explanation

Question 96 of 100

1

How many servings of meat and alternative should an adult have per day?

Select one of the following:

  • 2 to 3

  • 2 to 4

  • 5 to 10

  • 5 to 12

Explanation

Question 97 of 100

1

Which vitamin can be produced by the skin when exposed to the sun?

Select one of the following:

  • K

  • A

  • E

  • D

Explanation

Question 98 of 100

1

A good source of vitamin C is:

Select one of the following:

  • margarine

  • peanut butter

  • tomatoes

  • meat

Explanation

Question 99 of 100

1

The sugar that is found in milk products is called:

Select one of the following:

  • maltose

  • fructose

  • glucose

  • lactose

Explanation

Question 100 of 100

1

Diabetes is a result of:

Select one of the following:

  • a carbohydrate imbalance in the body

  • an insulin imbalance in the body

  • too much sugar in your diet

  • the inability to digest milk

Explanation

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