3229351
Descrição
Quiz por cuyler.hollands, atualizado more than 1 year ago
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Criado por cuyler.hollands
aproximadamente 9 anos atrás
|
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Questão 1
Questão
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?
Responda
-
$3.75
-
$0.33
-
$3.33
-
$4.50
Questão 2
Questão
How many pounds of bacon are needed to prepare breakfast for 250 people?
Responda
-
56
-
63
-
74
-
12
Questão 3
Questão
How many buffet lines need to be set up to feed 300 people?
Responda
-
1
-
3
-
4
-
6
Questão 4
Questão
How many 3-pound beef tenderloins are required to serve a 6-oz portion to 110 people?
Responda
-
11
-
14
-
60
-
3
Questão 5
Questão
The term 'mis en place' translates to mean:
Responda
-
all in good time
-
everything in place
-
no pain, no gain
-
to be prepared
Questão 6
Questão
What is the average portion size for soup?
Responda
-
300 mL
-
200 mL
-
400 mL
-
750 mL
Questão 7
Questão
Which knife is best suited to remove blemishes from fruit?
Responda
-
chef's
-
scimitar
-
paring
-
boning
Questão 8
Questão
How many bites in a standard canapé?
Responda
-
1
-
2
-
3
-
4
Questão 9
Questão
The goal of mis en place is:
Responda
-
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
Questão 10
Questão
How many teaspoons are in one tablespoon?
Responda
-
1
-
2
-
3
-
4
Questão 11
Questão
One pound is equal to:
Responda
-
480 g
-
460 g
-
454 g
-
600 g
Questão 12
Questão
A standard large egg weighs:
Responda
-
50 g
-
60 g
-
80 g
-
90 g
Questão 13
Questão
Consommé should be served at:
Responda
-
210°F
-
190°F
-
180°F
-
400°F
Questão 14
Questão
A standard mirepoix consists of:
Responda
-
carrot, celery, onion
-
carrot, leek, onion
-
leek, celery, onion
-
onion, clove, bay leaf
Questão 15
Questão
The mother sauce, Hollandaise, is thickened by:
Responda
-
white roux
-
egg yolks
-
brown roux
-
cornstarch
Questão 16
Questão
Espagnole is a product of:
Responda
-
brown stock and brown roux
-
brown stock and white roux
-
veal bones
-
brown stock and cornstarch
Questão 17
Questão
Cream soup should be a consistency of:
Responda
-
18% cream
-
35% cream
-
as thick as possible
-
nappé
Questão 18
Questão
Which roux has the most thickening power?
Responda
-
Blond
-
Brown
-
Red
-
White
Questão 19
Questão
Nantua, cream, cheddar and mornay are all derivatives of:
Responda
-
Tomato sauce
-
Allemande
-
Béchamel
-
Espagnole
Questão 20
Questão
The classical garnish for the derivative 'bordelaise' is:
Responda
-
parsely and garlic
-
butter and bone marrow
-
pickles and onions
-
carrot and rice
Questão 21
Questão
The first step in making Hollandaise is to:
Responda
-
make a reduction with peppercorns and vinegar (gastrique)
-
whisk in clarified butter
-
season
-
whisk yolks to ribbon stage
Questão 22
Questão
Two derivatives of the leading sauce, Tomato, are:
Responda
-
Bordelaise and Nantua
-
Cream and Mornay
-
Creole and Spanish
-
Creole and Portugese
Questão 23
Questão
The term 'monter au beurre' means:
Responda
-
to finsish with cream
-
to finish with butter
-
to give shine and texture
-
to start with butter
Questão 24
Questão
An emulsion is:
Responda
-
a uniform mixture of two unmixable liquids
-
homogenized milk
-
mayonnaise
-
all of the above
Questão 25
Questão
The standard ratio for vinaigrette is:
Responda
-
2 part oil: 1 part acid
-
1 part oil : 1 part acid
-
3 part oil : 1 part acid
-
4 part oil : 2 part acid
Questão 26
Questão
Coulis can be made from ______________ and ________________ and may be served hot or cold.
Responda
-
fruit / milk
-
vegetables / starch
-
cream / tomatoes
-
fruit / vegetables
Questão 27
Questão
Which cannot be used to produce a vegetable stock?
Responda
-
cabbage, cauliflower, citrus fruit
-
celery, rutabaga, carrot
-
tomato, celery, cabbage
-
lettuce, radishes, carrot
Questão 28
Questão
Roux is composed of:
Responda
-
1 part oil : 1 part butter
-
1 part butter : 1 part flour
-
1 part flour : 1 part rice
-
2 part butter : 1 part flour
Questão 29
Questão
Which of the following vegetables are classified as flowers and leaves?
Responda
-
cauliflower and squash
-
broccoli and turnip
-
celery and tomato
-
cauliflower and broccoli
Questão 30
Questão
Potatoes and celeriac are classified as roots and tubers and should be blanched starting in:
Responda
-
boiling water
-
boiling, salted water
-
cold water
-
none of the above
Questão 31
Questão
The next step after blanching green vegetables is to:
Responda
-
refresh in iced or cold water
-
leave at room temperature to cool
-
serve immediately
-
put into the refrigerator
Questão 32
Questão
When baking soda is added to cauliflower it:
Responda
-
has no affect
-
turns yellow
-
brightens the white
-
turns green
Questão 33
Questão
When vinegar is added to red cabbage it:
Responda
-
turns bright red
-
looses it's colour
-
turns blue
-
has no affect
Questão 34
Questão
The yellow and orange pigments called carotenoids:
Responda
-
are not affected by acid
-
are not affected by alkaline
-
loose colour in acid
Questão 35
Questão
The ingredients required to produce a basic mayonnaise are:
Responda
-
oil, water and vinegar
-
eggs, oil and lemon juice
-
yolks, oil and acid
-
mustard, mayo and ketchup
Questão 36
Questão
Starchy potatoes, such as Idaho or Russet, are best used for:
Responda
-
salads
-
mashed potatoes
-
baking potatoes
-
none of the above
Questão 37
Questão
Which of the following are all perishable fruit?
Responda
-
lemons and strawberries
-
strawberries and raspberries
-
apples and oranges
-
peaches and blueberries
Questão 38
Questão
What is the first step in making a rice pilaf?
Responda
-
Boil the water or stock
-
Add the stock in small additions
-
Sweat the onions and coat the rice
-
None of the above
Questão 39
Questão
Muscle is composed of:
Responda
-
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
Questão 40
Questão
Wet aging is also known as:
Responda
-
hanging
-
cryovac
-
green meat
-
tenderizing
Questão 41
Questão
The cut 'Prime Rib' is best suited to:
Responda
-
high heat and moist cooking
-
low heat and moist cooking
-
low heat and dry cooking
-
high heat and dry cooking
Questão 42
Questão
'Porterhouse' steak is best suited to:
Responda
-
high heat / grilling
-
high heat / braising
-
high heat / poaching
Questão 43
Questão
When a chicken is fully cooked, the instant read thermometer will read:
Responda
-
160°F
-
130°F
-
120°F
-
110°F
Questão 44
Questão
The shoulder, shank and breast of veal are best suited for:
Responda
-
moist heat cooking
-
dry heat cooking
-
combination cooking
Questão 45
Questão
The cooking method most suitable for lamb chops is:
Responda
-
roasting at 325°F
-
braising
-
poaching
-
grilling
Questão 46
Questão
Pork belly is used to produce:
Responda
-
hocks
-
jowls
-
back-fat
-
bacon
Questão 47
Questão
The first step in sautéing chicken is to:
Responda
-
heat the pan
-
place skin side up
-
place white meat in the pan first
-
test with an instant read thermometer
Questão 48
Questão
Cornish hens are 5-6 weeks old and are best suited for which cooking method?
Responda
-
Roasting at 325°F
-
Sautéing
-
Roasting at 400°F
-
Deep frying
Questão 49
Questão
Sanitizing is important when handling poultry as it may contain:
Responda
-
Trichinosis
-
Salmonella
-
First virus
-
West nile
Questão 50
Questão
Beef is divided into front and rear quarters between:
Responda
-
11 and 12 rib
-
12 and 13 rib
-
13 and 14 rib
-
14 and 15 rib
Questão 51
Questão
The first step in processing sweetbreads is to:
Responda
-
steep in poaching liquid
-
peel and divide
-
soak overnight in water
-
press overnight
Questão 52
Questão
Liver is the edible glands of beef, veal, lamb or chicken. It is categorized as this type of meat:
Responda
-
offal
-
terrible
-
gross
-
yummy
Questão 53
Questão
Flat fish produce:
Responda
-
1 fillet
-
2 fillets
-
3 fillets
-
4 fillets
Questão 54
Questão
Fresh fist should be stored between:
Responda
-
0 to 4°C
-
-18°F
-
-1 to 1°C
-
4-8°C
Questão 55
Questão
Univalves, bivalves and cephalopods are all forms of:
Responda
-
shellfish
-
crustaceans
-
mollusks
Questão 56
Questão
Octopus is best suited to:
Responda
-
dry heat cooking
-
moist heat cooking
-
combination cooking
Questão 57
Questão
When removing the skin from salmon fillets, the blade of the boning knife should be:
Responda
-
parallel to the table
-
on a slight angle upwards
-
on a slight angle downwards
-
horizontal to the fish
Questão 58
Questão
Eggs baked in individual serving dishes and garnished with meat and sauce are called:
Responda
-
scrambled
-
omelettes
-
shirred
-
soufflé
Questão 59
Questão
The following cooking methods require grade A eggs:
Responda
-
poaching and frying
-
scrambled and poached
-
soufflé and hard boiled
-
shirred and omelettes
Questão 60
Questão
The serving temperature for cold salads should be:
Responda
-
10°C
-
-2°C
-
0°C
-
2-4°C
Questão 61
Questão
Crème caramel, the baked custard is cooked at 340°F in:
Responda
-
an oven
-
a water bath (bain marie)
-
a pot on top of the stove
-
in a steamer
Questão 62
Questão
The first two ingredients used in the mixing method foaming are:
Responda
-
butter and sugar
-
sugar and eggs
-
wet and dry
-
sugar and cream
Questão 63
Questão
The first step in making muffins, using muffin mixing method is to:
Responda
-
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
Questão 64
Questão
The dairy product with the most of the fat content removed and vitamin A and D added is:
Responda
-
skimmed milk
-
buttermilk
-
fortified non-fat
-
pasteurized milk
Questão 65
Questão
In what order would you process the following food for lunch service?
Responda
-
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
Questão 66
Questão
Which of the following equipment is NOT necessary for quantity sandwich production?
Responda
-
refrigerator for cold ingredients
-
serrated knife
-
immersion blender
-
spreaders or spatulas
Questão 67
Questão
Which statement concerning egg whites is NOT true?
Responda
-
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
Questão 68
Questão
Which of the following statements is true about volume production of pancakes?
Responda
-
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
Questão 69
Questão
The first step in making granular hot cereal (porridge) is to:
Responda
-
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
Questão 70
Questão
The ideal cooking temperature for bacon is:
Responda
-
200-250°F
-
250-300°F
-
300-250°F
-
350-400°F
Questão 71
Questão
All of the following are classified as unripened cheese:
Responda
-
cheddar, gouda and cottage cheese
-
monteray jack, blue and ricotta
-
havarti, stilton and cream cheese
-
cream cheese, ricotta and cottage cheese
Questão 72
Questão
Cheese should always:
Responda
-
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
Questão 73
Questão
When making royal icing, after measuring the sugar into the bowl, the next step is to:
Responda
-
add the butter
-
slowly add the lemon juice
-
beat in the egg whites a little at a time
-
none of the above
Questão 74
Questão
The mixing method for pâte brisé is:
Responda
-
creaming
-
rubbing in
-
foaming
-
muffin method
Questão 75
Questão
In the bakeshop, the term docking refers to:
Responda
-
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
Questão 76
Questão
The two types of custard are:
Responda
-
shirred and baked
-
baked and rubbed
-
stirred and baked
-
crème anglaise and cheesecake
Questão 77
Questão
The recommended amount of water for 500 g of coffee is:
Responda
-
7.5 to 10.5 L
-
9.5 to 13 L
-
6 to 8.5 L
-
12 to 20 L
Questão 78
Questão
Which of the following statements is NOT true concerning brewing coffee:
Responda
-
always start with hot water
-
the proper brewing temperature is 90-93°C
-
use clean equipment
-
always start with cold water
Questão 79
Questão
Coffee may be held for no longer than one hour. The proper holding temperature is:
Responda
-
90-93°C
-
100°C
-
85-95°C
-
85-88°C
Questão 80
Questão
When making hot tea is it important to:
Responda
-
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
Questão 81
Questão
The appropriate serving temperature for ice cream is:
Responda
-
-18°C
-
-12°C
-
-8°C
-
-1°C
Questão 82
Questão
Which of the following statements is true about dairy products:
Responda
-
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
Questão 83
Questão
Chocolate should be kept in:
Responda
-
the fridge
-
a cool, dry, temperature regulated area
-
in a container with a tight seal
-
all of the above
Questão 84
Questão
An important way to prevent insect infestation is to:
Responda
-
keep food products 2-inches off the floor
-
keep food in airtight containers
-
rotate the stock regularly
-
all of the above
Questão 85
Questão
The proper procedure for cooling hot stocks and soups is:
Responda
-
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
Questão 86
Questão
What is the correct order to use when washing dishes with the triple sink method:
Responda
-
sanitizer - soap - clean water
-
soap - sanitizer - clean water
-
clean water - soap - sanitizer
-
soap - clean water - sanitizer
Questão 87
Questão
Which pairing below do not belong?
Responda
-
cinnamon and cassis
-
nutmeg and mace
-
thyme and oregano
-
saffron and dill
Questão 88
Questão
What is main flavouring agent in an onion clouté?
Responda
-
clove
-
cinnamon
-
peppercorn
-
fennel
Questão 89
Questão
Frozen meats should always be thawed at room temperature.
Responda
- True
- False
Questão 90
Questão
The boulanger is responsible for making:
Responda
-
soup
-
breads and croissants
-
sandwiches
-
stocks and sauces
Questão 91
Questão
A chef de partie is: (check all that apply)
Responda
-
in charge of an area
-
responsible to the chef
-
responsible to the sous chef
Questão 92
Questão
Which of the following is not a purchase form of fish?
Responda
-
dressed
-
I.Q.F.
-
drawn
-
washed
Questão 93
Questão
Which of the following cannot be used to produce stock?
Responda
-
shrimp shells
-
veal bones
-
lobster shells
-
oyster shells
Questão 94
Questão
When using fresh herbs in a recipe, they should be added:
Responda
-
in the beginning to maximize flavour
-
at the end to prevent flavour loss
-
in the middle
-
never - in hot recipes.
Questão 95
Questão
What kind of heat transfer takes place in a microwave oven?
Responda
-
conductive
-
convection
-
mechanical
-
radiation
Questão 96
Questão
How many servings of meat and alternative should an adult have per day?
Responda
-
2 to 3
-
2 to 4
-
5 to 10
-
5 to 12
Questão 97
Questão
Which vitamin can be produced by the skin when exposed to the sun?
Responda
-
K
-
A
-
E
-
D
Questão 98
Questão
A good source of vitamin C is:
Responda
-
margarine
-
peanut butter
-
tomatoes
-
meat
Questão 99
Questão
The sugar that is found in milk products is called:
Responda
-
maltose
-
fructose
-
glucose
-
lactose
Questão 100
Questão
Diabetes is a result of:
Responda
-
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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