Question 1

Which statement about preparation planning is incorrect?

Accepted Answer

A)  The first step of any recipe is assembling and preparing the ingredients. 
B)  As you are planning a production schedule, it is best to begin with the preparations that require the least amount of time. 
C)  Items cooked by moist-heat methods are better suited to reheating or holding in a steam table than items cooked by dry-heat methods. 
D)  A cook should not change a recipe without permission from a supervisor. 
A)  The first step of any recipe is assembling and preparing the ingredients. 
B)  As you are planning a production schedule, it is best to begin with the preparations that require the least amount of time. 
C)  Items cooked by moist-heat methods are better suited to reheating or holding in a steam table than items cooked by dry-heat methods. 
D)  A cook should not change a recipe without permission from a supervisor. B

Question 2

Pan-fried products may be dredged in flour to __________.

Accepted Answer

A)  prevent sticking 
B)  give them an even brown coloring 
C)  improve their overall nutritional value 
D)  prevent sticking and give them an even brown coloring 
A)  prevent sticking 
B)  give them an even brown coloring 
C)  improve their overall nutritional value 
D)  prevent sticking and give them an even brown coloring D

Question 3

Cutting food into uniform shapes and sizes is important because it __________.

Accepted Answer

A)  ensures even cooking 
B)  enhances the appearance of the product 
C)  both ensures even cooking and enhances the appearance of the product 
D)  none of these 
A)  ensures even cooking 
B)  enhances the appearance of the product 
C)  both ensures even cooking and enhances the appearance of the product 
D)  none of these C

Question 4

When truing a knife blade on a steel, use heavy pressure against the steel to get the greatest sharpening action.

Accepted Answer

A) True 
 B)False

Question 5

Identify the procedure shown in the picture.
-

Accepted Answer

A)  Zesting 
B)  Cutting chiffonade 
C)  Cutting parisienne 
D)  Cutting suprêmes 
A)  Zesting 
B)  Cutting chiffonade 
C)  Cutting parisienne 
D)  Cutting suprêmes

Question 6

For a convenience product to taste as fresh as possible, it is necessary to __________.

Accepted Answer

A)  handle it with the same care you would give fresh, raw ingredients 
B)  know how and to what extent it has been prepared and treat it as though you, not the manufacturer, did the pre-preparation 
C)  examine it as soon as it is received, store it properly, know its shelf life, defrost it properly, and cook it properly 
D)  all of these 
A)  handle it with the same care you would give fresh, raw ingredients 
B)  know how and to what extent it has been prepared and treat it as though you, not the manufacturer, did the pre-preparation 
C)  examine it as soon as it is received, store it properly, know its shelf life, defrost it properly, and cook it properly 
D)  all of these

Question 7

In general, items cooked by dry-heat methods hold well on the steam table and so can be cooked ahead and kept hot with little loss of quality.

Accepted Answer

A) True 
 B)False

Question 8

Convenience foods are foods that have had part of the preparation done by the manufacturer.

Accepted Answer

A) True 
 B)False

Question 9

To provide leavening to give batter a lighter texture, you can use __________.

Accepted Answer

A)  baking powder 
B)  beaten egg whites 
C)  beer or soda water 
D)  any of these 
A)  baking powder 
B)  beaten egg whites 
C)  beer or soda water 
D)  any of these

Question 10

Oil is an essential ingredient in all marinades.

Accepted Answer

A) True 
 B)False

Question 11

There are several guidelines for defrosting products safely. Which of the following is not one of them?

Accepted Answer

A)  Defrost in a tempering box or refrigerator. 
B)  Do not refreeze products that have thawed. 
C)  Defrost in warm water or at room temperature. 
D)  Defrost under cold running water in the original wrapper. 
A)  Defrost in a tempering box or refrigerator. 
B)  Do not refreeze products that have thawed. 
C)  Defrost in warm water or at room temperature. 
D)  Defrost under cold running water in the original wrapper.

Question 12

Identify the procedure shown in the picture.
-

Accepted Answer

A)  Cutting chiffonade 
B)  Cutting paysanne 
C)  Cutting parisienne 
D)  Cutting suprêmes 
A)  Cutting chiffonade 
B)  Cutting paysanne 
C)  Cutting parisienne 
D)  Cutting suprêmes

Question 13

The __________ is the cook's most important and versatile cutting tool.

Accepted Answer

A)  chef's knife 
B)  paring knife 
C)  butcher knife 
D)  food processor 
A)  chef's knife 
B)  paring knife 
C)  butcher knife 
D)  food processor

Question 14

Which of the following is the correct sequence of stages in the Standard Breading Procedure?

Accepted Answer

A)  flour $\to$ egg wash $\to$ crumbs 
B)  crumbs $\to$ egg wash $\to$ flour 
C)  egg wash $\to$ flour $\to$ crumbs 
D)  none of these 
A)  flour $\to$ egg wash $\to$ crumbs 
B)  crumbs $\to$ egg wash $\to$ flour 
C)  egg wash $\to$ flour $\to$ crumbs 
D)  none of these

Question 15

Identify the procedure shown in the picture.
-

Accepted Answer

A)  Cutting parisienne 
B)  Dicing 
C)  Tournéing 
D)  Chopping mirepoix 
A)  Cutting parisienne 
B)  Dicing 
C)  Tournéing 
D)  Chopping mirepoix

Question 16

Which of the following statements about marinating is incorrect?

Accepted Answer

A)  Be sure to use an acid-resistant container. 
B)  In most cases, marinate under refrigeration. 
C)  Cover only part of the product with the marinade. 
D)  Marinate thicker products longer than thinner ones. 
A)  Be sure to use an acid-resistant container. 
B)  In most cases, marinate under refrigeration. 
C)  Cover only part of the product with the marinade. 
D)  Marinate thicker products longer than thinner ones.

Question 17

With the exception of potatoes, most items to be deep fried are first __________.

Accepted Answer

A)  blanched 
B)  julienned 
C)  marinated 
D)  breaded or battered 
A)  blanched 
B)  julienned 
C)  marinated 
D)  breaded or battered

Question 18

Which of the following words or phrases is closest to the meaning of mise en place?

Accepted Answer

A)  pre-preparation 
B)  a well-planned menu 
C)  the wisdom of the chef 
D)  the customer is always right 
A)  pre-preparation 
B)  a well-planned menu 
C)  the wisdom of the chef 
D)  the customer is always right

Question 19

When you are sharpening a knife correctly, you are careful to __________.

Accepted Answer

A)  begin with a few strokes on the steel 
B)  hold the blade at a constant 45 degree angle on the stone 
C)  use light, even strokes, with the same number of strokes on each side of the knife 
D)  all of these 
A)  begin with a few strokes on the steel 
B)  hold the blade at a constant 45 degree angle on the stone 
C)  use light, even strokes, with the same number of strokes on each side of the knife 
D)  all of these

Question 20

Stainless steel and aluminum containers are best for marinating.

Accepted Answer

A) True 
 B)False

Exam 7: Mise En Place

Which statement about preparation planning is incorrect?

Pan-fried products may be dredged in flour to __________.

Cutting food into uniform shapes and sizes is important because it __________.

When truing a knife blade on a steel, use heavy pressure against the steel to get the greatest sharpening action.

Identify the procedure shown in the picture. -

For a convenience product to taste as fresh as possible, it is necessary to __________.

In general, items cooked by dry-heat methods hold well on the steam table and so can be cooked ahead and kept hot with little loss of quality.

Convenience foods are foods that have had part of the preparation done by the manufacturer.

To provide leavening to give batter a lighter texture, you can use __________.

Oil is an essential ingredient in all marinades.

There are several guidelines for defrosting products safely. Which of the following is not one of them?

Identify the procedure shown in the picture. -

The __________ is the cook's most important and versatile cutting tool.

Which of the following is the correct sequence of stages in the Standard Breading Procedure?

Identify the procedure shown in the picture. -

Which of the following statements about marinating is incorrect?

With the exception of potatoes, most items to be deep fried are first __________.

Which of the following words or phrases is closest to the meaning of mise en place?

When you are sharpening a knife correctly, you are careful to __________.

Stainless steel and aluminum containers are best for marinating.

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