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Quiz von cuyler.hollands, aktualisiert more than 1 year ago
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Erstellt von cuyler.hollands
vor mehr als 9 Jahre
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Frage 1
Frage
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?
Antworten
-
$3.75
-
$0.33
-
$3.33
-
$4.50
Frage 2
Frage
How many pounds of bacon are needed to prepare breakfast for 250 people?
Antworten
-
56
-
63
-
74
-
12
Frage 3
Frage
How many buffet lines need to be set up to feed 300 people?
Antworten
-
1
-
3
-
4
-
6
Frage 4
Frage
How many 3-pound beef tenderloins are required to serve a 6-oz portion to 110 people?
Antworten
-
11
-
14
-
60
-
3
Frage 5
Frage
The term 'mis en place' translates to mean:
Antworten
-
all in good time
-
everything in place
-
no pain, no gain
-
to be prepared
Frage 6
Frage
What is the average portion size for soup?
Antworten
-
300 mL
-
200 mL
-
400 mL
-
750 mL
Frage 7
Frage
Which knife is best suited to remove blemishes from fruit?
Antworten
-
chef's
-
scimitar
-
paring
-
boning
Frage 8
Frage
How many bites in a standard canapé?
Antworten
-
1
-
2
-
3
-
4
Frage 9
Frage
The goal of mis en place is:
Antworten
-
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
Frage 10
Frage
How many teaspoons are in one tablespoon?
Antworten
-
1
-
2
-
3
-
4
Frage 11
Frage
One pound is equal to:
Antworten
-
480 g
-
460 g
-
454 g
-
600 g
Frage 12
Frage
A standard large egg weighs:
Antworten
-
50 g
-
60 g
-
80 g
-
90 g
Frage 13
Frage
Consommé should be served at:
Antworten
-
210°F
-
190°F
-
180°F
-
400°F
Frage 14
Frage
A standard mirepoix consists of:
Antworten
-
carrot, celery, onion
-
carrot, leek, onion
-
leek, celery, onion
-
onion, clove, bay leaf
Frage 15
Frage
The mother sauce, Hollandaise, is thickened by:
Antworten
-
white roux
-
egg yolks
-
brown roux
-
cornstarch
Frage 16
Frage
Espagnole is a product of:
Antworten
-
brown stock and brown roux
-
brown stock and white roux
-
veal bones
-
brown stock and cornstarch
Frage 17
Frage
Cream soup should be a consistency of:
Antworten
-
18% cream
-
35% cream
-
as thick as possible
-
nappé
Frage 18
Frage
Which roux has the most thickening power?
Antworten
-
Blond
-
Brown
-
Red
-
White
Frage 19
Frage
Nantua, cream, cheddar and mornay are all derivatives of:
Antworten
-
Tomato sauce
-
Allemande
-
Béchamel
-
Espagnole
Frage 20
Frage
The classical garnish for the derivative 'bordelaise' is:
Antworten
-
parsely and garlic
-
butter and bone marrow
-
pickles and onions
-
carrot and rice
Frage 21
Frage
The first step in making Hollandaise is to:
Antworten
-
make a reduction with peppercorns and vinegar (gastrique)
-
whisk in clarified butter
-
season
-
whisk yolks to ribbon stage
Frage 22
Frage
Two derivatives of the leading sauce, Tomato, are:
Antworten
-
Bordelaise and Nantua
-
Cream and Mornay
-
Creole and Spanish
-
Creole and Portugese
Frage 23
Frage
The term 'monter au beurre' means:
Antworten
-
to finsish with cream
-
to finish with butter
-
to give shine and texture
-
to start with butter
Frage 24
Frage
An emulsion is:
Antworten
-
a uniform mixture of two unmixable liquids
-
homogenized milk
-
mayonnaise
-
all of the above
Frage 25
Frage
The standard ratio for vinaigrette is:
Antworten
-
2 part oil: 1 part acid
-
1 part oil : 1 part acid
-
3 part oil : 1 part acid
-
4 part oil : 2 part acid
Frage 26
Frage
Coulis can be made from ______________ and ________________ and may be served hot or cold.
Antworten
-
fruit / milk
-
vegetables / starch
-
cream / tomatoes
-
fruit / vegetables
Frage 27
Frage
Which cannot be used to produce a vegetable stock?
Antworten
-
cabbage, cauliflower, citrus fruit
-
celery, rutabaga, carrot
-
tomato, celery, cabbage
-
lettuce, radishes, carrot
Frage 28
Frage
Roux is composed of:
Antworten
-
1 part oil : 1 part butter
-
1 part butter : 1 part flour
-
1 part flour : 1 part rice
-
2 part butter : 1 part flour
Frage 29
Frage
Which of the following vegetables are classified as flowers and leaves?
Antworten
-
cauliflower and squash
-
broccoli and turnip
-
celery and tomato
-
cauliflower and broccoli
Frage 30
Frage
Potatoes and celeriac are classified as roots and tubers and should be blanched starting in:
Antworten
-
boiling water
-
boiling, salted water
-
cold water
-
none of the above
Frage 31
Frage
The next step after blanching green vegetables is to:
Antworten
-
refresh in iced or cold water
-
leave at room temperature to cool
-
serve immediately
-
put into the refrigerator
Frage 32
Frage
When baking soda is added to cauliflower it:
Antworten
-
has no affect
-
turns yellow
-
brightens the white
-
turns green
Frage 33
Frage
When vinegar is added to red cabbage it:
Antworten
-
turns bright red
-
looses it's colour
-
turns blue
-
has no affect
Frage 34
Frage
The yellow and orange pigments called carotenoids:
Antworten
-
are not affected by acid
-
are not affected by alkaline
-
loose colour in acid
Frage 35
Frage
The ingredients required to produce a basic mayonnaise are:
Antworten
-
oil, water and vinegar
-
eggs, oil and lemon juice
-
yolks, oil and acid
-
mustard, mayo and ketchup
Frage 36
Frage
Starchy potatoes, such as Idaho or Russet, are best used for:
Antworten
-
salads
-
mashed potatoes
-
baking potatoes
-
none of the above
Frage 37
Frage
Which of the following are all perishable fruit?
Antworten
-
lemons and strawberries
-
strawberries and raspberries
-
apples and oranges
-
peaches and blueberries
Frage 38
Frage
What is the first step in making a rice pilaf?
Antworten
-
Boil the water or stock
-
Add the stock in small additions
-
Sweat the onions and coat the rice
-
None of the above
Frage 39
Frage
Muscle is composed of:
Antworten
-
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
Frage 40
Frage
Wet aging is also known as:
Antworten
-
hanging
-
cryovac
-
green meat
-
tenderizing
Frage 41
Frage
The cut 'Prime Rib' is best suited to:
Antworten
-
high heat and moist cooking
-
low heat and moist cooking
-
low heat and dry cooking
-
high heat and dry cooking
Frage 42
Frage
'Porterhouse' steak is best suited to:
Antworten
-
high heat / grilling
-
high heat / braising
-
high heat / poaching
Frage 43
Frage
When a chicken is fully cooked, the instant read thermometer will read:
Antworten
-
160°F
-
130°F
-
120°F
-
110°F
Frage 44
Frage
The shoulder, shank and breast of veal are best suited for:
Antworten
-
moist heat cooking
-
dry heat cooking
-
combination cooking
Frage 45
Frage
The cooking method most suitable for lamb chops is:
Antworten
-
roasting at 325°F
-
braising
-
poaching
-
grilling
Frage 46
Frage
Pork belly is used to produce:
Antworten
-
hocks
-
jowls
-
back-fat
-
bacon
Frage 47
Frage
The first step in sautéing chicken is to:
Antworten
-
heat the pan
-
place skin side up
-
place white meat in the pan first
-
test with an instant read thermometer
Frage 48
Frage
Cornish hens are 5-6 weeks old and are best suited for which cooking method?
Antworten
-
Roasting at 325°F
-
Sautéing
-
Roasting at 400°F
-
Deep frying
Frage 49
Frage
Sanitizing is important when handling poultry as it may contain:
Antworten
-
Trichinosis
-
Salmonella
-
First virus
-
West nile
Frage 50
Frage
Beef is divided into front and rear quarters between:
Antworten
-
11 and 12 rib
-
12 and 13 rib
-
13 and 14 rib
-
14 and 15 rib
Frage 51
Frage
The first step in processing sweetbreads is to:
Antworten
-
steep in poaching liquid
-
peel and divide
-
soak overnight in water
-
press overnight
Frage 52
Frage
Liver is the edible glands of beef, veal, lamb or chicken. It is categorized as this type of meat:
Antworten
-
offal
-
terrible
-
gross
-
yummy
Frage 53
Frage
Flat fish produce:
Antworten
-
1 fillet
-
2 fillets
-
3 fillets
-
4 fillets
Frage 54
Frage
Fresh fist should be stored between:
Antworten
-
0 to 4°C
-
-18°F
-
-1 to 1°C
-
4-8°C
Frage 55
Frage
Univalves, bivalves and cephalopods are all forms of:
Antworten
-
shellfish
-
crustaceans
-
mollusks
Frage 56
Frage
Octopus is best suited to:
Antworten
-
dry heat cooking
-
moist heat cooking
-
combination cooking
Frage 57
Frage
When removing the skin from salmon fillets, the blade of the boning knife should be:
Antworten
-
parallel to the table
-
on a slight angle upwards
-
on a slight angle downwards
-
horizontal to the fish
Frage 58
Frage
Eggs baked in individual serving dishes and garnished with meat and sauce are called:
Antworten
-
scrambled
-
omelettes
-
shirred
-
soufflé
Frage 59
Frage
The following cooking methods require grade A eggs:
Antworten
-
poaching and frying
-
scrambled and poached
-
soufflé and hard boiled
-
shirred and omelettes
Frage 60
Frage
The serving temperature for cold salads should be:
Antworten
-
10°C
-
-2°C
-
0°C
-
2-4°C
Frage 61
Frage
Crème caramel, the baked custard is cooked at 340°F in:
Antworten
-
an oven
-
a water bath (bain marie)
-
a pot on top of the stove
-
in a steamer
Frage 62
Frage
The first two ingredients used in the mixing method foaming are:
Antworten
-
butter and sugar
-
sugar and eggs
-
wet and dry
-
sugar and cream
Frage 63
Frage
The first step in making muffins, using muffin mixing method is to:
Antworten
-
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
Frage 64
Frage
The dairy product with the most of the fat content removed and vitamin A and D added is:
Antworten
-
skimmed milk
-
buttermilk
-
fortified non-fat
-
pasteurized milk
Frage 65
Frage
In what order would you process the following food for lunch service?
Antworten
-
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
Frage 66
Frage
Which of the following equipment is NOT necessary for quantity sandwich production?
Antworten
-
refrigerator for cold ingredients
-
serrated knife
-
immersion blender
-
spreaders or spatulas
Frage 67
Frage
Which statement concerning egg whites is NOT true?
Antworten
-
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
Frage 68
Frage
Which of the following statements is true about volume production of pancakes?
Antworten
-
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
Frage 69
Frage
The first step in making granular hot cereal (porridge) is to:
Antworten
-
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
Frage 70
Frage
The ideal cooking temperature for bacon is:
Antworten
-
200-250°F
-
250-300°F
-
300-250°F
-
350-400°F
Frage 71
Frage
All of the following are classified as unripened cheese:
Antworten
-
cheddar, gouda and cottage cheese
-
monteray jack, blue and ricotta
-
havarti, stilton and cream cheese
-
cream cheese, ricotta and cottage cheese
Frage 72
Frage
Cheese should always:
Antworten
-
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
Frage 73
Frage
When making royal icing, after measuring the sugar into the bowl, the next step is to:
Antworten
-
add the butter
-
slowly add the lemon juice
-
beat in the egg whites a little at a time
-
none of the above
Frage 74
Frage
The mixing method for pâte brisé is:
Antworten
-
creaming
-
rubbing in
-
foaming
-
muffin method
Frage 75
Frage
In the bakeshop, the term docking refers to:
Antworten
-
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
Frage 76
Frage
The two types of custard are:
Antworten
-
shirred and baked
-
baked and rubbed
-
stirred and baked
-
crème anglaise and cheesecake
Frage 77
Frage
The recommended amount of water for 500 g of coffee is:
Antworten
-
7.5 to 10.5 L
-
9.5 to 13 L
-
6 to 8.5 L
-
12 to 20 L
Frage 78
Frage
Which of the following statements is NOT true concerning brewing coffee:
Antworten
-
always start with hot water
-
the proper brewing temperature is 90-93°C
-
use clean equipment
-
always start with cold water
Frage 79
Frage
Coffee may be held for no longer than one hour. The proper holding temperature is:
Antworten
-
90-93°C
-
100°C
-
85-95°C
-
85-88°C
Frage 80
Frage
When making hot tea is it important to:
Antworten
-
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
Frage 81
Frage
The appropriate serving temperature for ice cream is:
Antworten
-
-18°C
-
-12°C
-
-8°C
-
-1°C
Frage 82
Frage
Which of the following statements is true about dairy products:
Antworten
-
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
Frage 83
Frage
Chocolate should be kept in:
Antworten
-
the fridge
-
a cool, dry, temperature regulated area
-
in a container with a tight seal
-
all of the above
Frage 84
Frage
An important way to prevent insect infestation is to:
Antworten
-
keep food products 2-inches off the floor
-
keep food in airtight containers
-
rotate the stock regularly
-
all of the above
Frage 85
Frage
The proper procedure for cooling hot stocks and soups is:
Antworten
-
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
Frage 86
Frage
What is the correct order to use when washing dishes with the triple sink method:
Antworten
-
sanitizer - soap - clean water
-
soap - sanitizer - clean water
-
clean water - soap - sanitizer
-
soap - clean water - sanitizer
Frage 87
Frage
Which pairing below do not belong?
Antworten
-
cinnamon and cassis
-
nutmeg and mace
-
thyme and oregano
-
saffron and dill
Frage 88
Frage
What is main flavouring agent in an onion clouté?
Antworten
-
clove
-
cinnamon
-
peppercorn
-
fennel
Frage 89
Frage
Frozen meats should always be thawed at room temperature.
Antworten
- True
- False
Frage 90
Frage
The boulanger is responsible for making:
Antworten
-
soup
-
breads and croissants
-
sandwiches
-
stocks and sauces
Frage 91
Frage
A chef de partie is: (check all that apply)
Antworten
-
in charge of an area
-
responsible to the chef
-
responsible to the sous chef
Frage 92
Frage
Which of the following is not a purchase form of fish?
Antworten
-
dressed
-
I.Q.F.
-
drawn
-
washed
Frage 93
Frage
Which of the following cannot be used to produce stock?
Antworten
-
shrimp shells
-
veal bones
-
lobster shells
-
oyster shells
Frage 94
Frage
When using fresh herbs in a recipe, they should be added:
Antworten
-
in the beginning to maximize flavour
-
at the end to prevent flavour loss
-
in the middle
-
never - in hot recipes.
Frage 95
Frage
What kind of heat transfer takes place in a microwave oven?
Antworten
-
conductive
-
convection
-
mechanical
-
radiation
Frage 96
Frage
How many servings of meat and alternative should an adult have per day?
Antworten
-
2 to 3
-
2 to 4
-
5 to 10
-
5 to 12
Frage 97
Frage
Which vitamin can be produced by the skin when exposed to the sun?
Antworten
-
K
-
A
-
E
-
D
Frage 98
Frage
A good source of vitamin C is:
Antworten
-
margarine
-
peanut butter
-
tomatoes
-
meat
Frage 99
Frage
The sugar that is found in milk products is called:
Antworten
-
maltose
-
fructose
-
glucose
-
lactose
Frage 100
Frage
Diabetes is a result of:
Antworten
-
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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