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Cook Knowledge

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A culinary oriented practice test
cuyler.hollands
Quiz by cuyler.hollands, updated more than 1 year ago
cuyler.hollands
Created by cuyler.hollands about 9 years ago
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Resource summary

Question 1

Question
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?
Answer
  • $3.75
  • $0.33
  • $3.33
  • $4.50

Question 2

Question
How many pounds of bacon are needed to prepare breakfast for 250 people?
Answer
  • 56
  • 63
  • 74
  • 12

Question 3

Question
How many buffet lines need to be set up to feed 300 people?
Answer
  • 1
  • 3
  • 4
  • 6

Question 4

Question
How many 3-pound beef tenderloins are required to serve a 6-oz portion to 110 people?
Answer
  • 11
  • 14
  • 60
  • 3

Question 5

Question
The term 'mis en place' translates to mean:
Answer
  • all in good time
  • everything in place
  • no pain, no gain
  • to be prepared

Question 6

Question
What is the average portion size for soup?
Answer
  • 300 mL
  • 200 mL
  • 400 mL
  • 750 mL

Question 7

Question
Which knife is best suited to remove blemishes from fruit?
Answer
  • chef's
  • scimitar
  • paring
  • boning

Question 8

Question
How many bites in a standard canapé?
Answer
  • 1
  • 2
  • 3
  • 4

Question 9

Question
The goal of mis en place is:
Answer
  • 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

Question 10

Question
How many teaspoons are in one tablespoon?
Answer
  • 1
  • 2
  • 3
  • 4

Question 11

Question
One pound is equal to:
Answer
  • 480 g
  • 460 g
  • 454 g
  • 600 g

Question 12

Question
A standard large egg weighs:
Answer
  • 50 g
  • 60 g
  • 80 g
  • 90 g

Question 13

Question
Consommé should be served at:
Answer
  • 210°F
  • 190°F
  • 180°F
  • 400°F

Question 14

Question
A standard mirepoix consists of:
Answer
  • carrot, celery, onion
  • carrot, leek, onion
  • leek, celery, onion
  • onion, clove, bay leaf

Question 15

Question
The mother sauce, Hollandaise, is thickened by:
Answer
  • white roux
  • egg yolks
  • brown roux
  • cornstarch

Question 16

Question
Espagnole is a product of:
Answer
  • brown stock and brown roux
  • brown stock and white roux
  • veal bones
  • brown stock and cornstarch

Question 17

Question
Cream soup should be a consistency of:
Answer
  • 18% cream
  • 35% cream
  • as thick as possible
  • nappé

Question 18

Question
Which roux has the most thickening power?
Answer
  • Blond
  • Brown
  • Red
  • White

Question 19

Question
Nantua, cream, cheddar and mornay are all derivatives of:
Answer
  • Tomato sauce
  • Allemande
  • Béchamel
  • Espagnole

Question 20

Question
The classical garnish for the derivative 'bordelaise' is:
Answer
  • parsely and garlic
  • butter and bone marrow
  • pickles and onions
  • carrot and rice

Question 21

Question
The first step in making Hollandaise is to:
Answer
  • make a reduction with peppercorns and vinegar (gastrique)
  • whisk in clarified butter
  • season
  • whisk yolks to ribbon stage

Question 22

Question
Two derivatives of the leading sauce, Tomato, are:
Answer
  • Bordelaise and Nantua
  • Cream and Mornay
  • Creole and Spanish
  • Creole and Portugese

Question 23

Question
The term 'monter au beurre' means:
Answer
  • to finsish with cream
  • to finish with butter
  • to give shine and texture
  • to start with butter

Question 24

Question
An emulsion is:
Answer
  • a uniform mixture of two unmixable liquids
  • homogenized milk
  • mayonnaise
  • all of the above

Question 25

Question
The standard ratio for vinaigrette is:
Answer
  • 2 part oil: 1 part acid
  • 1 part oil : 1 part acid
  • 3 part oil : 1 part acid
  • 4 part oil : 2 part acid

Question 26

Question
Coulis can be made from ______________ and ________________ and may be served hot or cold.
Answer
  • fruit / milk
  • vegetables / starch
  • cream / tomatoes
  • fruit / vegetables

Question 27

Question
Which cannot be used to produce a vegetable stock?
Answer
  • cabbage, cauliflower, citrus fruit
  • celery, rutabaga, carrot
  • tomato, celery, cabbage
  • lettuce, radishes, carrot

Question 28

Question
Roux is composed of:
Answer
  • 1 part oil : 1 part butter
  • 1 part butter : 1 part flour
  • 1 part flour : 1 part rice
  • 2 part butter : 1 part flour

Question 29

Question
Which of the following vegetables are classified as flowers and leaves?
Answer
  • cauliflower and squash
  • broccoli and turnip
  • celery and tomato
  • cauliflower and broccoli

Question 30

Question
Potatoes and celeriac are classified as roots and tubers and should be blanched starting in:
Answer
  • boiling water
  • boiling, salted water
  • cold water
  • none of the above

Question 31

Question
The next step after blanching green vegetables is to:
Answer
  • refresh in iced or cold water
  • leave at room temperature to cool
  • serve immediately
  • put into the refrigerator

Question 32

Question
When baking soda is added to cauliflower it:
Answer
  • has no affect
  • turns yellow
  • brightens the white
  • turns green

Question 33

Question
When vinegar is added to red cabbage it:
Answer
  • turns bright red
  • looses it's colour
  • turns blue
  • has no affect

Question 34

Question
The yellow and orange pigments called carotenoids:
Answer
  • are not affected by acid
  • are not affected by alkaline
  • loose colour in acid

Question 35

Question
The ingredients required to produce a basic mayonnaise are:
Answer
  • oil, water and vinegar
  • eggs, oil and lemon juice
  • yolks, oil and acid
  • mustard, mayo and ketchup

Question 36

Question
Starchy potatoes, such as Idaho or Russet, are best used for:
Answer
  • salads
  • mashed potatoes
  • baking potatoes
  • none of the above

Question 37

Question
Which of the following are all perishable fruit?
Answer
  • lemons and strawberries
  • strawberries and raspberries
  • apples and oranges
  • peaches and blueberries

Question 38

Question
What is the first step in making a rice pilaf?
Answer
  • Boil the water or stock
  • Add the stock in small additions
  • Sweat the onions and coat the rice
  • None of the above

Question 39

Question
Muscle is composed of:
Answer
  • 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

Question 40

Question
Wet aging is also known as:
Answer
  • hanging
  • cryovac
  • green meat
  • tenderizing

Question 41

Question
The cut 'Prime Rib' is best suited to:
Answer
  • high heat and moist cooking
  • low heat and moist cooking
  • low heat and dry cooking
  • high heat and dry cooking

Question 42

Question
'Porterhouse' steak is best suited to:
Answer
  • high heat / grilling
  • high heat / braising
  • high heat / poaching

Question 43

Question
When a chicken is fully cooked, the instant read thermometer will read:
Answer
  • 160°F
  • 130°F
  • 120°F
  • 110°F

Question 44

Question
The shoulder, shank and breast of veal are best suited for:
Answer
  • moist heat cooking
  • dry heat cooking
  • combination cooking

Question 45

Question
The cooking method most suitable for lamb chops is:
Answer
  • roasting at 325°F
  • braising
  • poaching
  • grilling

Question 46

Question
Pork belly is used to produce:
Answer
  • hocks
  • jowls
  • back-fat
  • bacon

Question 47

Question
The first step in sautéing chicken is to:
Answer
  • heat the pan
  • place skin side up
  • place white meat in the pan first
  • test with an instant read thermometer

Question 48

Question
Cornish hens are 5-6 weeks old and are best suited for which cooking method?
Answer
  • Roasting at 325°F
  • Sautéing
  • Roasting at 400°F
  • Deep frying

Question 49

Question
Sanitizing is important when handling poultry as it may contain:
Answer
  • Trichinosis
  • Salmonella
  • First virus
  • West nile

Question 50

Question
Beef is divided into front and rear quarters between:
Answer
  • 11 and 12 rib
  • 12 and 13 rib
  • 13 and 14 rib
  • 14 and 15 rib

Question 51

Question
The first step in processing sweetbreads is to:
Answer
  • steep in poaching liquid
  • peel and divide
  • soak overnight in water
  • press overnight

Question 52

Question
Liver is the edible glands of beef, veal, lamb or chicken. It is categorized as this type of meat:
Answer
  • offal
  • terrible
  • gross
  • yummy

Question 53

Question
Flat fish produce:
Answer
  • 1 fillet
  • 2 fillets
  • 3 fillets
  • 4 fillets

Question 54

Question
Fresh fist should be stored between:
Answer
  • 0 to 4°C
  • -18°F
  • -1 to 1°C
  • 4-8°C

Question 55

Question
Univalves, bivalves and cephalopods are all forms of:
Answer
  • shellfish
  • crustaceans
  • mollusks

Question 56

Question
Octopus is best suited to:
Answer
  • dry heat cooking
  • moist heat cooking
  • combination cooking

Question 57

Question
When removing the skin from salmon fillets, the blade of the boning knife should be:
Answer
  • parallel to the table
  • on a slight angle upwards
  • on a slight angle downwards
  • horizontal to the fish

Question 58

Question
Eggs baked in individual serving dishes and garnished with meat and sauce are called:
Answer
  • scrambled
  • omelettes
  • shirred
  • soufflé

Question 59

Question
The following cooking methods require grade A eggs:
Answer
  • poaching and frying
  • scrambled and poached
  • soufflé and hard boiled
  • shirred and omelettes

Question 60

Question
The serving temperature for cold salads should be:
Answer
  • 10°C
  • -2°C
  • 0°C
  • 2-4°C

Question 61

Question
Crème caramel, the baked custard is cooked at 340°F in:
Answer
  • an oven
  • a water bath (bain marie)
  • a pot on top of the stove
  • in a steamer

Question 62

Question
The first two ingredients used in the mixing method foaming are:
Answer
  • butter and sugar
  • sugar and eggs
  • wet and dry
  • sugar and cream

Question 63

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

Question 64

Question
The dairy product with the most of the fat content removed and vitamin A and D added is:
Answer
  • skimmed milk
  • buttermilk
  • fortified non-fat
  • pasteurized milk

Question 65

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

Question 66

Question
Which of the following equipment is NOT necessary for quantity sandwich production?
Answer
  • refrigerator for cold ingredients
  • serrated knife
  • immersion blender
  • spreaders or spatulas

Question 67

Question
Which statement concerning egg whites is NOT true?
Answer
  • 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

Question 68

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

Question 69

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

Question 70

Question
The ideal cooking temperature for bacon is:
Answer
  • 200-250°F
  • 250-300°F
  • 300-250°F
  • 350-400°F

Question 71

Question
All of the following are classified as unripened cheese:
Answer
  • cheddar, gouda and cottage cheese
  • monteray jack, blue and ricotta
  • havarti, stilton and cream cheese
  • cream cheese, ricotta and cottage cheese

Question 72

Question
Cheese should always:
Answer
  • 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

Question 73

Question
When making royal icing, after measuring the sugar into the bowl, the next step is to:
Answer
  • add the butter
  • slowly add the lemon juice
  • beat in the egg whites a little at a time
  • none of the above

Question 74

Question
The mixing method for pâte brisé is:
Answer
  • creaming
  • rubbing in
  • foaming
  • muffin method

Question 75

Question
In the bakeshop, the term docking refers to:
Answer
  • 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

Question 76

Question
The two types of custard are:
Answer
  • shirred and baked
  • baked and rubbed
  • stirred and baked
  • crème anglaise and cheesecake

Question 77

Question
The recommended amount of water for 500 g of coffee is:
Answer
  • 7.5 to 10.5 L
  • 9.5 to 13 L
  • 6 to 8.5 L
  • 12 to 20 L

Question 78

Question
Which of the following statements is NOT true concerning brewing coffee:
Answer
  • always start with hot water
  • the proper brewing temperature is 90-93°C
  • use clean equipment
  • always start with cold water

Question 79

Question
Coffee may be held for no longer than one hour. The proper holding temperature is:
Answer
  • 90-93°C
  • 100°C
  • 85-95°C
  • 85-88°C

Question 80

Question
When making hot tea is it important to:
Answer
  • 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

Question 81

Question
The appropriate serving temperature for ice cream is:
Answer
  • -18°C
  • -12°C
  • -8°C
  • -1°C

Question 82

Question
Which of the following statements is true about dairy products:
Answer
  • 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

Question 83

Question
Chocolate should be kept in:
Answer
  • the fridge
  • a cool, dry, temperature regulated area
  • in a container with a tight seal
  • all of the above

Question 84

Question
An important way to prevent insect infestation is to:
Answer
  • keep food products 2-inches off the floor
  • keep food in airtight containers
  • rotate the stock regularly
  • all of the above

Question 85

Question
The proper procedure for cooling hot stocks and soups is:
Answer
  • 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

Question 86

Question
What is the correct order to use when washing dishes with the triple sink method:
Answer
  • sanitizer - soap - clean water
  • soap - sanitizer - clean water
  • clean water - soap - sanitizer
  • soap - clean water - sanitizer

Question 87

Question
Which pairing below do not belong?
Answer
  • cinnamon and cassis
  • nutmeg and mace
  • thyme and oregano
  • saffron and dill

Question 88

Question
What is main flavouring agent in an onion clouté?
Answer
  • clove
  • cinnamon
  • peppercorn
  • fennel

Question 89

Question
Frozen meats should always be thawed at room temperature.
Answer
  • True
  • False

Question 90

Question
The boulanger is responsible for making:
Answer
  • soup
  • breads and croissants
  • sandwiches
  • stocks and sauces

Question 91

Question
A chef de partie is: (check all that apply)
Answer
  • in charge of an area
  • responsible to the chef
  • responsible to the sous chef

Question 92

Question
Which of the following is not a purchase form of fish?
Answer
  • dressed
  • I.Q.F.
  • drawn
  • washed

Question 93

Question
Which of the following cannot be used to produce stock?
Answer
  • shrimp shells
  • veal bones
  • lobster shells
  • oyster shells

Question 94

Question
When using fresh herbs in a recipe, they should be added:
Answer
  • in the beginning to maximize flavour
  • at the end to prevent flavour loss
  • in the middle
  • never - in hot recipes.

Question 95

Question
What kind of heat transfer takes place in a microwave oven?
Answer
  • conductive
  • convection
  • mechanical
  • radiation

Question 96

Question
How many servings of meat and alternative should an adult have per day?
Answer
  • 2 to 3
  • 2 to 4
  • 5 to 10
  • 5 to 12

Question 97

Question
Which vitamin can be produced by the skin when exposed to the sun?
Answer
  • K
  • A
  • E
  • D

Question 98

Question
A good source of vitamin C is:
Answer
  • margarine
  • peanut butter
  • tomatoes
  • meat

Question 99

Question
The sugar that is found in milk products is called:
Answer
  • maltose
  • fructose
  • glucose
  • lactose

Question 100

Question
Diabetes is a result of:
Answer
  • a carbohydrate imbalance in the body
  • an insulin imbalance in the body
  • too much sugar in your diet
  • the inability to digest milk
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