Cook Knowledge

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?

1

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

1

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

1

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

1

The term 'mis en place' translates to mean:

1

What is the average portion size for soup?

1

Which knife is best suited to remove blemishes from fruit?

1

How many bites in a standard canapé?

1

The goal of mis en place is:

1

How many teaspoons are in one tablespoon?

1

One pound is equal to:

1

A standard large egg weighs:

1

Consommé should be served at:

1

A standard mirepoix consists of:

1

The mother sauce, Hollandaise, is thickened by:

1

Espagnole is a product of:

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Cream soup should be a consistency of:

1

Which roux has the most thickening power?

1

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

1

The classical garnish for the derivative 'bordelaise' is:

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The first step in making Hollandaise is to:

1

Two derivatives of the leading sauce, Tomato, are:

1

The term 'monter au beurre' means:

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An emulsion is:

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The standard ratio for vinaigrette is:

1

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

1

Which cannot be used to produce a vegetable stock?

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Roux is composed of:

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

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

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The next step after blanching green vegetables is to:

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When baking soda is added to cauliflower it:

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When vinegar is added to red cabbage it:

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The yellow and orange pigments called carotenoids:

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The ingredients required to produce a basic mayonnaise are:

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

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Which of the following are all perishable fruit?

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What is the first step in making a rice pilaf?

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Muscle is composed of:

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Wet aging is also known as:

1

The cut 'Prime Rib' is best suited to:

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'Porterhouse' steak is best suited to:

1

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

1

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

1

The cooking method most suitable for lamb chops is:

1

Pork belly is used to produce:

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The first step in sautéing chicken is to:

1

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

1

Sanitizing is important when handling poultry as it may contain:

1

Beef is divided into front and rear quarters between:

1

The first step in processing sweetbreads is to:

1

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

1

Flat fish produce:

1

Fresh fist should be stored between:

1

Univalves, bivalves and cephalopods are all forms of:

1

Octopus is best suited to:

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

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

1

The following cooking methods require grade A eggs:

1

The serving temperature for cold salads should be:

1

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

1

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

1

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

1

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

1

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

1

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

1

Which statement concerning egg whites is NOT true?

1

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

1

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

1

The ideal cooking temperature for bacon is:

1

All of the following are classified as unripened cheese:

1

Cheese should always:

1

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

1

The mixing method for pâte brisé is:

1

In the bakeshop, the term docking refers to:

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The two types of custard are:

1

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

1

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

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

1

When making hot tea is it important to:

1

The appropriate serving temperature for ice cream is:

1

Which of the following statements is true about dairy products:

1

Chocolate should be kept in:

1

An important way to prevent insect infestation is to:

1

The proper procedure for cooling hot stocks and soups is:

1

A culinary oriented practice test

Cook Knowledge

Cook Knowledge

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?

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

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

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

The term 'mis en place' translates to mean:

What is the average portion size for soup?

Which knife is best suited to remove blemishes from fruit?

How many bites in a standard canapé?

The goal of mis en place is:

How many teaspoons are in one tablespoon?

One pound is equal to:

A standard large egg weighs:

Consommé should be served at:

A standard mirepoix consists of:

The mother sauce, Hollandaise, is thickened by:

Espagnole is a product of:

Cream soup should be a consistency of:

Which roux has the most thickening power?

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

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