Susan Hokenson
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Cular 202-Intro Skills and Principles

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Susan Hokenson
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Final exam practice-Multiple choice and true and false

Final exam practice-Multiple choice and true and false

Question 1 of 49

1

According to the ________________, businesses serving the public must make reasonable accommodations for guests with disabilities.

Select one of the following:

  • Food and Drug Administration

  • Americans with Disabilities Act

  • Environmental Protection Agency

  • Center for Disease Control

Explanation

Question 2 of 49

1

_____________________service is a style of meal service in which food is served to guests seated at a table positioned against a wall with benches on either side.

Select one of the following:

  • Buffet

  • Banquet

  • Banquette

  • Booth

Explanation

Question 3 of 49

1

Gloves should never be worn for more than __________hours.

Select one of the following:

  • 2

  • 3

  • 4

  • 5

Explanation

Question 4 of 49

1

Heat sanitizing is the process of using very hot ____________ to reduce harmful pathogens to a safe level.

Select one of the following:

  • soap

  • chemicals

  • air

  • water

Explanation

Question 5 of 49

1

When sharpening a knife, the knife blade is slowly dragged across the stone from___________while applying light pressure.

Select one of the following:

  • heel to tip

  • tip to heel

  • edge to spine

  • spine to edge

Explanation

Question 6 of 49

1

A _______is used to grind the edge of a blade to the proper angle for sharpness.

Select one of the following:

  • steel

  • whetstone

  • bolster

  • tang

Explanation

Question 7 of 49

1

Honing is the process of aligning a blade's _____________ and removing any burrs or rough spots on the blade.

Select one of the following:

  • handle

  • spine

  • edge

  • point

Explanation

Question 8 of 49

1

________tables are used throughout the kitchen because they have very durable surfaces and are easy to clean.

Select one of the following:

  • Stainless steel

  • Aluminum

  • Polyurethane

  • Cast-iron

Explanation

Question 9 of 49

1

A ____________area should contain moving equipment, measurement equipment, inspection tables and labeling equipment.

Select one of the following:

  • receiving

  • safety

  • storage

  • preparation

Explanation

Question 10 of 49

1

A _______________is a cross between a chef's knife and a paring knife.

Select one of the following:

  • scimitar

  • cleaver

  • santoku knife

  • utility knife

Explanation

Question 11 of 49

1

The ingredient amounts provided in a recipe are ____________quantities.

Select one of the following:

  • as-purchased

  • edible portion

  • yield percentage

  • target percentage

Explanation

Question 12 of 49

1

Converting cups to ounces or teaspoons to grams are examples of converting between________________measurements.

Select one of the following:

  • weight and count

  • volume and yield

  • weight and portion

  • volume and weight

Explanation

Question 13 of 49

1

Studies have shown that eating _________________-based meals can help reduce the risk of cardiovascular disease.

Select one of the following:

  • plant

  • animal

  • egg

  • dairy

Explanation

Question 14 of 49

1

Lactose is a _____________________found in milk and dairy products.

Select one of the following:

  • vitamin

  • mineral

  • starch

  • sugar

Explanation

Question 15 of 49

1

_______________water is used to start a stock.

Select one of the following:

  • Frozen

  • Cold

  • Hot

  • Boiling

Explanation

Question 16 of 49

1

Puree soups are made by cooking _______________ or dried legumes in a broth until tender.

Select one of the following:

  • shellfish

  • meats

  • herbs

  • vegetables

Explanation

Question 17 of 49

1

Overcooked mirepoix can make a stock_______________.

Select one of the following:

  • bitter

  • sweet

  • clear

  • cloudy

Explanation

Question 18 of 49

1

______basil is the most common type of basil and is traditionally used in tomato sauces and pesto.

Select one of the following:

  • Sour

  • Opal

  • Sweet

  • Lemon

Explanation

Question 19 of 49

1

Potatoes, grains, and pasta are often________________ in the professional kitchen.

Select one of the following:

  • broiled

  • blanched

  • boiled

  • fried

Explanation

Question 20 of 49

1

Chicken broth is typically done within____________.

Select one of the following:

  • 20-25 minutes

  • 30-40 minutes

  • 1-2 hours

  • 2-4 hours

Explanation

Question 21 of 49

1

The pancake is ready to be flipped over when the surface is nearly covered in _______________.

Select one of the following:

  • dents

  • lines

  • bubbles

  • brown color

Explanation

Question 22 of 49

1

_______is the most economical bird to fabricate.

Select one of the following:

  • Chicken

  • Turkey

  • Duck

  • Goose

Explanation

Question 23 of 49

1

Basmati rice is a _______-grain rice that only expands lengthwise when it is cooked.

Select one of the following:

  • short

  • medium

  • long

  • large

Explanation

Question 24 of 49

1

________potatoes make the best baked potatoes.

Select one of the following:

  • Yukon gold

  • Purple

  • Fingerling

  • Russet

Explanation

Question 25 of 49

1

_______grow along an upright stalk and are ready to be harvested when they reach a diameter of about 1 inch.

Select one of the following:

  • Brussels sprouts

  • Head cabbages

  • Water chestnuts

  • Turnips

Explanation

Question 26 of 49

1

A water chestnut is ______________and juicy and resembles a chestnut in exterior color and shape.

Select one of the following:

  • soft

  • crunchy

  • bitter

  • spicy

Explanation

Question 27 of 49

1

__________fruit has a much sweeter taste than fresh fruit due to the sugars being more concentrated.

Select one of the following:

  • Frozen

  • Irradiated

  • Tropical

  • Dried

Explanation

Question 28 of 49

1

Zest is the colored, outermost layer of the peel of a citrus fruit that contains a high concentration of ______.

Select one of the following:

  • minerals

  • oil

  • vitamins

  • water

Explanation

Question 29 of 49

1

______poultry while it is roasting adds moisture to the bird as it cooks.

Select one of the following:

  • Marinating

  • Seasoning

  • Salting

  • Basting

Explanation

Question 30 of 49

1

Fat cap is the fat that surrounds a(n)_________________.

Select one of the following:

  • muscle

  • bone

  • connective tissue

  • animal hide

Explanation

Question 31 of 49

1

Escargot is the French term for______.

Select one of the following:

  • snail

  • frog

  • alligator

  • turtle

Explanation

Question 32 of 49

1

To fillet a flatfish, a __________knife is used to cut along the backbone from the head to the tail.

Select one of the following:

  • chef's

  • paring

  • bread

  • boning

Explanation

Question 33 of 49

1

__________is trimmed from meat prior to cooking, as it is inedible.

Select one of the following:

  • Collagen

  • Silverskin

  • Marbling

  • Muscle

Explanation

Question 34 of 49

1

Canadian bacon is the trimmed, pressed and smoked boneless _____of pork.

Select one of the following:

  • loin

  • belly

  • leg

  • shoulder

Explanation

Question 35 of 49

1

________is the period of rest that occurs for a length of time after an animal has been slaughtered.

Select one of the following:

  • Maturing

  • Larding

  • Aging

  • Curing

Explanation

Question 36 of 49

1

Food stylists express their creativity by arranging food for photo shoots.

Select one of the following:

  • True
  • False

Explanation

Question 37 of 49

1

Proper lifting prevents back strain by using the legs to power the lift.

Select one of the following:

  • True
  • False

Explanation

Question 38 of 49

1

With the proper knife grip and hand position, a rocking motion is used to cut with a chef's knife.

Select one of the following:

  • True
  • False

Explanation

Question 39 of 49

1

An immersion blender can be inserted into a saucepot to puree a soup.

Select one of the following:

  • True
  • False

Explanation

Question 40 of 49

1

As the count number gets smaller the size of an item gets larger

Select one of the following:

  • True
  • False

Explanation

Question 41 of 49

1

Nearly every body function is dependent upon water.

Select one of the following:

  • True
  • False

Explanation

Question 42 of 49

1

USDA quality grading of beef and veal is voluntary.

Select one of the following:

  • True
  • False

Explanation

Question 43 of 49

1

Sole is a lean, saltwater flatfish with pale brown skin on the top side.

Select one of the following:

  • True
  • False

Explanation

Question 44 of 49

1

Common plating of breakfasts includes placement of the main protein as the focal point of the dish.

Select one of the following:

  • True
  • False

Explanation

Question 45 of 49

1

Canola oil has a neutral flavor and a high smoke point, making it ideal for frying foods.

Select one of the following:

  • True
  • False

Explanation

Question 46 of 49

1

The primary difference between cream soups and chowders is that chowders are not pureed.

Select one of the following:

  • True
  • False

Explanation

Question 47 of 49

1

When adding roux to a liquid, the roux and liquid must be at different temperatures.

Select one of the following:

  • True
  • False

Explanation

Question 48 of 49

1

A date is a plump, juicy, and meaty drupe that grows on a date palm tree.

Select one of the following:

  • True
  • False

Explanation

Question 49 of 49

1

Grilling and broiling caramelize the sugars in vegetables, giving them a sweeter flavor.

Select one of the following:

  • True
  • False

Explanation

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