Question 1

The three main cooking oils of France are?

Accepted Answer

A) Duck Fat, Olive Oil, Butter 
B) Flax Seed, Butter Olive Oil 
C) Olive Oil, Sunflower Oil, Grape seed Oil 
D) Flax Seed Oil, Grape seed Oil, Olive Oil

Question 2

A French compound sauce made from a béchamel finished with crayfish butter and garnished with crayfish tails is called a:

Accepted Answer

A) Cherbourg Sauce 
B) Chateaux Sauce 
C) Magret Sauce 
D) St. Emilion Sauce

Question 3

The French word for cheese is:

Accepted Answer

A) Fromage 
B) Cheesee 
C) Fior 
D) Trois

Question 4

A wine tasting term referring to the wine like aroma or flavor of a wine caused by its alcohol content is called:

Accepted Answer

A) Alcalinity 
B) Vinosity 
C) Brix 
D) Terpend

Question 5

Yogurt is made with which of the following bacteria?

Accepted Answer

A) Streptococcus 
B) Lactobacillus 
C) Asperagillus 
D) Yeast

Question 6

The term which refers to cooking a liquid mixture, often a sauce, until the quantity of the sauce decreases through evaporation is:

Accepted Answer

A) Reduce 
B) Remove 
C) Concentrate 
D) Simmer

Question 7

Aflatoxins are typically associated with which of the following foods:

Accepted Answer

A) Milk 
B) Peanuts 
C) Cheese 
D) Butter

Question 8

What's a mycophile?

Accepted Answer

A) Someone who is afraid of elevators 
B) A type of fungus 
C) An edible mushroom hunter 
D) A type of mushrooom

Question 9

In a large egg, how many grams does the egg white consist of?

Accepted Answer

A) 30 
B) 25 
C) 20 
D) 10

Question 10

Which of the following federal agencies is responsible for the regulation of meat and poultry products within the United States?

Accepted Answer

A) FDA (Federal Drug Administration) 
B) USDA (US Department of Agriculture) 
C) Homeland Security 
D) EPA (Environmental Protection Agency)

Question 11

A type of food additive that acts as a preservative by preventing the growth of microorganisms such as bacteria and mold is called a(n):

Accepted Answer

A) Antimicrobial Agent 
B) Food Preservative 
C) Pesticide 
D) Salt

Question 12

Japanese soup stock, Dashi, is made with which type of dried, flaked fish?

Accepted Answer

A) Salmon 
B) Shark 
C) Bonito 
D) Anchovy

Question 13

A water soluble vitamin essential for forming cells and enzymes and maintaining vision and tissues is called:

Accepted Answer

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

Question 14

A French compound sauce made from a béarnaise sauce and a demi-glaze and garnished with diced tomatoes is called a:

Accepted Answer

A) Rachel Sauce 
B) Tomato Sauce 
C) Veal Sauce 
D) Sauce Bordeaux

Question 15

Madeira is a wine producing region in which country?

Accepted Answer

A) Spain 
B) France 
C) Italy 
D) Portugal

Question 16

A rustic Spanish dish that consists of rice, vegetables, sausages, poultry, fish and shellfish then seasoned with saffron is known as:

Accepted Answer

A) Paella 
B) Spanish Stew 
C) Paan 
D) Saffron Stew

Question 17

A variety of tuna that is found in the Pacific and Atlantic Oceans that has a deep blue-green skin and an rich pink color. This fish is often used for sashimi:

Accepted Answer

A) Bluefin Tuna 
B) Bluehead Tuna 
C) Bluebelly Tuna 
D) Bluetail Tuna

Question 18

In a restaurant following the brigade system, the person responsible for all roasted items and jus or related sauces is known as the:

Accepted Answer

A) Meat Cooker 
B) Rotisseur 
C) Roaster 
D) Saucier

Question 19

The "Thread" Stage of Cooked Sugar occurs in which temperature range?

Accepted Answer

A) 150°F to 180°F 
B) 230°F to 234°F 
C) 250°F to 265°F 
D) 250°F to 255°F

Question 20

How many quarts make a gallon?

Accepted Answer

A) 2 
B) 1 
C) 8 
D) 4

Exam 2: Culinary