Question 1

An American sauce consisting of onion, green peppers, red peppers, celery, tomato, tomato paste, bay leaf and sometimes okra is called a:

Accepted Answer

A) Creole Sauce 
B) Jambalaya 
C) Spiced Tomato Sauce 
D) Marinara Sauce

Question 2

Soy Sauce is a type of:

Accepted Answer

A) Pressed Soy Product 
B) Cooked Soy Seeds 
C) Fermentation 
D) Soup

Question 3

A polysaccharide occurring naturally in the cell walls of plants is known as:

Accepted Answer

A) Fiber 
B) Lipids 
C) Cellulose 
D) Riboplasma

Question 4

The process during which a seed, spore or bulb begins to grow and develop into a plant is known as the _________ stage.

Accepted Answer

A) Seedling 
B) Germination 
C) Growth 
D) Birth

Question 5

The term used for a sauce or soup thickened with a mixture of cream and egg yolks, roux, and other thickeners is:

Accepted Answer

A) Paste 
B) Stew 
C) Thickener 
D) Velouté

Question 6

A water soluble vitamin essential for metabolizing carbohydrates and the proper functioning of the appetite and nervous system is called:

Accepted Answer

A) Vitamin B2 
B) Vitamin B1 
C) Vitamin D 
D) Vitamin C

Question 7

The safe minimum internal cooking temperature for precooked ham is:

Accepted Answer

A) 140°F 
B) 135°F 
C) 155°F 
D) 165°F

Question 8

To boil a small quantity of wine, stock, or other liquid with the cooking juices of a roasted or sautéed item to make a sauce is to?

Accepted Answer

A) pincer 
B) de glaze 
C) slurry 
D) degraisser

Question 9

A rich stock or broth that has been clarified using clear meat or egg white is known as a:

Accepted Answer

A) Consommé 
B) Au Jus 
C) Stock 
D) Soup

Question 10

Various protein substances that act as a catalyst for chemical changes in organic substances is known as a:

Accepted Answer

A) Accelerator 
B) Ribosome 
C) Enzyme 
D) Reactor

Question 11

The act of finely slicing or shredding leafy vegetable and herbs is called:

Accepted Answer

A) Chopping 
B) Julienne 
C) Chifonade 
D) Cutting

Question 12

Health inspectors should inspect your food service establishment at least:

Accepted Answer

A) Once a month 
B) Depends on how much you bribe the official 
C) Once a year 
D) Whenever needed

Question 13

This wine is produced in the Loire Valley and is light, dry with a high acid content. The wine matures early and has a musky taste:

Accepted Answer

A) Riesling 
B) Champagne 
C) Muscadet 
D) Beaujolais

Question 14

The pigment that gives red wine its color is known as:

Accepted Answer

A) Lycopene 
B) Beta Carotene 
C) Beet Juice 
D) Anthocyanin

Question 15

The process of moistening foods during the cooking process with melted fat, butter, broth, pan drippings or a sauce is called:

Accepted Answer

A) Moistening 
B) Saturating 
C) Basting 
D) Roasting

Question 16

Pectin is a thickening agent extracted from which fruit?

Accepted Answer

A) Apples 
B) Raspberries 
C) Kiwi 
D) Banana

Question 17

Which of these terms means to cook food in its own juices with a small amount of fat over low heat, just until softened?

Accepted Answer

A) Boiling 
B) Sweating 
C) Roasting 
D) Stewing

Question 18

The process of surrounding a food with salt or a mixture of salt and other ingredients including sugar, vinegar, herbs and spices is known as:

Accepted Answer

A) Salt Curing 
B) Salting 
C) Gravlax 
D) Preservation

Question 19

Which food additive is made from the bones of animals?

Accepted Answer

A) Calcium Chloride 
B) Gelatin 
C) Sodium Benzoate 
D) Hydrochloric Acid

Question 20

What was Mayonnaise initially used for?

Accepted Answer

A) Sandwiches 
B) Salad Dressing 
C) Poached Fish 
D) Deviled Eggs

Exam 2: Culinary