Question 1

Which of the following is the correct order if you arranged them from thickest to thinnest?

Accepted Answer

A)  julienne $\to$ french fry $\to$ bâtonnet 
B)  bâtonnet $\to$  julienne $\to$ French fry 
C)  French fry $\to$ bâtonnet $\to$ julienne 
D)  julienne $\to$ bâtonnet $\to$ French fry 
A)  julienne $\to$ french fry $\to$ bâtonnet 
B)  bâtonnet $\to$  julienne $\to$ French fry 
C)  French fry $\to$ bâtonnet $\to$ julienne 
D)  julienne $\to$ bâtonnet $\to$ French fry

Question 2

Which of the following types of marinades is most widely used for enhancing the flavor of barbecued meats?

Accepted Answer

A)  dry 
B)  raw 
C)  instant 
D)  cooked 
A)  dry 
B)  raw 
C)  instant 
D)  cooked

Question 3

Which statement about set meal service is incorrect?

Accepted Answer

A)  All customers eat at the same time during set meal service. 
B)  Customers select items from a written menu during set meal service. 
C)  The use of modern, high-speed equipment can produce fresher food and fewer leftovers during set meal service." 
D)  A major problem of set meal service is that the food's quality may deteriorate because it is held too long. 
A)  All customers eat at the same time during set meal service. 
B)  Customers select items from a written menu during set meal service. 
C)  The use of modern, high-speed equipment can produce fresher food and fewer leftovers during set meal service." 
D)  A major problem of set meal service is that the food's quality may deteriorate because it is held too long.

Question 4

If you want to add flavor and tenderize a cut of beef inside round in one step, you should __________ it.

Accepted Answer

A)  blanch 
B)  marinate 
C)  bread or batter 
D)  all of these 
A)  blanch 
B)  marinate 
C)  bread or batter 
D)  all of these

Question 5

Which of the following statements reflects an incorrect understanding of convenience foods?

Accepted Answer

A)  A homemade product is not superior to a convenience product if the homemade product is poorly made. 
B)  Although convenience products cost more to purchase, they often save money because they increase kitchen efficiency. 
C)  Convenience foods range all the way from completely prepared items to partially prepared items that can be used as components of recipes. 
D)  Convenience products are satisfactory substitutes for culinary knowledge and skills because they are produced under such demanding and exacting conditions. 
A)  A homemade product is not superior to a convenience product if the homemade product is poorly made. 
B)  Although convenience products cost more to purchase, they often save money because they increase kitchen efficiency. 
C)  Convenience foods range all the way from completely prepared items to partially prepared items that can be used as components of recipes. 
D)  Convenience products are satisfactory substitutes for culinary knowledge and skills because they are produced under such demanding and exacting conditions.

Question 6

Breading or battering a product before it is deep-fried has four main advantages. Which of the following is not one of them?

Accepted Answer

A)  It allows the food to retain moisture and flavor. 
B)  It allows the food to absorb flavor-enhancing fat. 
C)  It allows the food to maintain its crispness and good appearance. 
D)  It protects the cooking fat against the moisture and salt contained in the food. 
A)  It allows the food to retain moisture and flavor. 
B)  It allows the food to absorb flavor-enhancing fat. 
C)  It allows the food to maintain its crispness and good appearance. 
D)  It protects the cooking fat against the moisture and salt contained in the food.

Question 7

Identify the procedure shown in the picture.
-

Accepted Answer

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

Question 8

As part of your mise en place, you must __________ before you begin to actually prepare a recipe.

Accepted Answer

A)  prepare your equipment 
B)  assemble your tools and ingredients 
C)  wash, trim, cut, prepare, and measure your ingredients 
D)  all of these 
A)  prepare your equipment 
B)  assemble your tools and ingredients 
C)  wash, trim, cut, prepare, and measure your ingredients 
D)  all of these

Question 9

Large foods require longer marination than small foods.

Accepted Answer

A) True 
 B)False

Question 10

When you are slicing an onion with a knife, the hand holding the onion also helps to guide the knife blade.

Accepted Answer

A) True 
 B)False

Question 11

Which of the following cutting techniques is paired correctly with its end product?

Accepted Answer

A)  chop - evenly shaped pieces 
B)  shred - thin strips 
C)  concasser- thin slices 
D)  mince - medium cubes 
A)  chop - evenly shaped pieces 
B)  shred - thin strips 
C)  concasser- thin slices 
D)  mince - medium cubes

Question 12

Which statement about extended meal service is incorrect?

Accepted Answer

A)  Another name for extended meal service is à la carte cooking. 
B)  Not all customers eat at the same time during extended meal service. 
C)  Individual items are cooked to order, rather than being cooked ahead, during extended meal service. 
D)  If a person was trained in extended meal service, he could most easily find a job in cafeteria, banquet facility, or employee dining room. 
A)  Another name for extended meal service is à la carte cooking. 
B)  Not all customers eat at the same time during extended meal service. 
C)  Individual items are cooked to order, rather than being cooked ahead, during extended meal service. 
D)  If a person was trained in extended meal service, he could most easily find a job in cafeteria, banquet facility, or employee dining room.

Question 13

Identify the procedure shown in the picture.
-

Accepted Answer

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

Question 14

Which of the following cuts is in the shape of a cube?

Accepted Answer

A)  julienne 
B)  brunoise 
C)  bâtonnet 
D)  French fry 
A)  julienne 
B)  brunoise 
C)  bâtonnet 
D)  French fry

Question 15

In many large restaurants, mise en place includes the __________.

Accepted Answer

A)  preparation of stocks and sauces 
B)  preparation of breadings and batters 
C)  cutting and trimming of meat, poultry, fish, and vegetables 
D)  all of these 
A)  preparation of stocks and sauces 
B)  preparation of breadings and batters 
C)  cutting and trimming of meat, poultry, fish, and vegetables 
D)  all of these

Question 16

Identify the procedure shown in the picture.
-

Accepted Answer

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

Question 17

Which of the following methods refers to cooking a product by any of the other three methods for a very brief period of time?

Accepted Answer

A)  steaming 
B)  blanching 
C)  simmering 
D)  deep-frying 
A)  steaming 
B)  blanching 
C)  simmering 
D)  deep-frying

Question 18

Which of the following is not one of the first three steps in the process of dicing an onion with a chef's knife?

Accepted Answer

A)  Cut the onion in half lengthwise. 
B)  Make a series of vertical, lengthwise cuts. 
C)  Make a series of horizontal, lengthwise cuts. 
D)  Square off the onion by cutting a slice from all sides. 
A)  Cut the onion in half lengthwise. 
B)  Make a series of vertical, lengthwise cuts. 
C)  Make a series of horizontal, lengthwise cuts. 
D)  Square off the onion by cutting a slice from all sides.

Question 19

Chefs blanch some foods in order to __________.

Accepted Answer

A)  save time 
B)  remove undesirable flavors 
C)  increase their holding quality 
D)  all of these 
A)  save time 
B)  remove undesirable flavors 
C)  increase their holding quality 
D)  all of these

Question 20

The goal of pre-preparation is to do as much work in advance as possible without loss of quality.

Accepted Answer

A) True 
 B)False

Exam 7: Mise En Place

Which of the following is the correct order if you arranged them from thickest to thinnest?

Which of the following types of marinades is most widely used for enhancing the flavor of barbecued meats?

Which statement about set meal service is incorrect?

If you want to add flavor and tenderize a cut of beef inside round in one step, you should __________ it.

Which of the following statements reflects an incorrect understanding of convenience foods?

Breading or battering a product before it is deep-fried has four main advantages. Which of the following is not one of them?

Identify the procedure shown in the picture. -

As part of your mise en place, you must __________ before you begin to actually prepare a recipe.

Large foods require longer marination than small foods.

When you are slicing an onion with a knife, the hand holding the onion also helps to guide the knife blade.

Which of the following cutting techniques is paired correctly with its end product?

Which statement about extended meal service is incorrect?

Identify the procedure shown in the picture. -

Which of the following cuts is in the shape of a cube?

In many large restaurants, mise en place includes the __________.

Identify the procedure shown in the picture. -

Which of the following methods refers to cooking a product by any of the other three methods for a very brief period of time?

Which of the following is not one of the first three steps in the process of dicing an onion with a chef's knife?

Chefs blanch some foods in order to __________.

The goal of pre-preparation is to do as much work in advance as possible without loss of quality.

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Cooking Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

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