Question 1

The three categories of food contaminants are best described as:

Accepted Answer

A) Chemical, Biological and Physical Hazards 
B) Human, Microbial and Viral Hazards 
C) External, Internal and Customer Hazards 
D) Chemical, Customer and Staff Hazards

Question 2

An East Indian flatbread made with white wheat flour and a sourdough starter that is traditionally baked on the wall of an oven is called:

Accepted Answer

A) Naan Bread 
B) Oven Bread 
C) Indian Bread 
D) Flat Bread

Question 3

A French compound sauce made from a demi-glaze flavored with tomatoes and garlic and garnished with mushrooms is known as a:

Accepted Answer

A) Milanaise Sauce 
B) Sauce Robert 
C) Sauce Parisian 
D) Sauce Dijon

Question 4

A Cajun dish of cooked rice with chicken livers, onions, bacon fat and flavorings is called:

Accepted Answer

A) Cajun Rice 
B) Dirty Rice 
C) Louisiana Rice 
D) Creole Rice

Question 5

An Italian pasta sauce made from tomatoes, garlic, onions and oregano is called a:

Accepted Answer

A) Tomato Sauce 
B) Pasta Sauce 
C) Marinara Sauce 
D) Italiano Suace

Question 6

A discount provided by the seller of a good to the buyer for purchases made in large amounts is known as a:

Accepted Answer

A) Value Discount 
B) Quantity Discount 
C) Wholesale Price 
D) Wholesale Discount

Question 7

A traditional mirepoix consists of the following ingredients except:

Accepted Answer

A) Onion 
B) Carrot 
C) Ginger 
D) Celery

Question 8

The grain of a reed-like aquatic plant (Zizania aquatica) which grows in the United States and Canada and has a long, slender and black grain is known as:

Accepted Answer

A) Sugar Cane 
B) Wild Rice 
C) Carolina Rice 
D) Semolina Wheat

Question 9

The degree of doneness of a meat when the meat has no red color, the meat is extremely firm and springs back when pressed is a meat that is considered:

Accepted Answer

A) Rare 
B) Medium Rare 
C) Medium 
D) Well Done

Question 10

A spicy smoked pork sausage, originally from France and a staple of Cajun cooking is called:

Accepted Answer

A) Creole Sausage 
B) Andouille Sausage 
C) Blood Sausage 
D) Turkey Sausage

Question 11

A box of frozen shrimp indicates the term U-12. This means:

Accepted Answer

A) There are 12 shrimp in the box 
B) There are 12 shrimp per pound 
C) The shrimp are less than 12 days old 
D) It took 12 people to catch the shrimp

Question 12

The dried edible seeds of any of the legumes, such as peas, beans and lentils is called:

Accepted Answer

A) Yolk 
B) Germ 
C) Pulses 
D) Flesh

Question 13

A compound butter made by heating ground lobster shells with butter and straining the mixture into an ice bath to harden is known as:

Accepted Answer

A) Lobster Butter 
B) Lobster Ice 
C) Lobster Oil 
D) Crustacean Oil

Question 14

The Italian word for butterfly, this term is often used to describe a bow shaped pasta:

Accepted Answer

A) Fettuccini 
B) Macaroni 
C) Farfalle 
D) Butterfly Pasta

Question 15

A fat soluble vitamin essential as an antioxidant for unsaturated fatty acids is called:

Accepted Answer

A) Vitamin D 
B) Vitamin C 
C) Vitamin K 
D) Vitamin E

Question 16

The French term for a dish garnished or made with almonds is:

Accepted Answer

A) Amaranth 
B) Almondine 
C) Amandine 
D) Aux Almondes

Question 17

Another name for egg whites is:

Accepted Answer

A) Protein 
B) Albumin 
C) White Yolk 
D) Water

Question 18

The town of Pauillac is located in which region of France?

Accepted Answer

A) Burgundy 
B) Bordeaux 
C) Provence 
D) Brittany

Question 19

The French word for Stuffing is:

Accepted Answer

A) Crumblé 
B) Stuffé 
C) Farce 
D) Fior

Question 20

In a restaurant, the daily record of costs and sales is known as the:

Accepted Answer

A) Daily Invoice 
B) Daily Report 
C) Daily Inventory 
D) Cash Equivalent

Exam 2: Culinary