Question 1

A food additive used to assist in the fermentation process is known as:

Accepted Answer

A) Pyruvic Acid 
B) Fermenter 
C) Polymorphic Acid 
D) Acetic Acid

Question 2

Calvados is a type of liquor made from which raw ingredient?

Accepted Answer

A) Potato 
B) Quince 
C) Apricot 
D) Apple

Question 3

The Japanese word for Venison (Deer) or wild game is:

Accepted Answer

A) Sake 
B) Shimbra 
C) Shiradashi 
D) Shika

Question 4

In a restaurant, the price of foods and beverages bought under ideal conditions and used as a standard for comparing actual costs is known as:

Accepted Answer

A) Benchmark Cost 
B) Future Cost 
C) Projected Cost 
D) Potential Cost

Question 5

The cooking process where the food is packed in a plastic bag and placed in a machine which removes the oxygen from the food and environment is known as:

Accepted Answer

A) Sous Vide Cooking 
B) Pouch Cooking 
C) Portioned Cooking 
D) Boil in a Bag

Question 6

A hydrometer used to measure the sugar content of unfermented grape juice or used to determine the approximate alcohol content of a wine measures this value:

Accepted Answer

A) Carbohydrate Content 
B) Brix 
C) Sugar Content 
D) Alcohol Content

Question 7

Of the listed amino acids, which one is not an essential amino acid?

Accepted Answer

A) Methionine 
B) Leucine 
C) Lysine 
D) Alanine

Question 8

Unfermented grape juice or crushed grapes ready to be made into wine or in the process of being fermented are known as:

Accepted Answer

A) Grape Juice 
B) Marrow 
C) Must 
D) Liquid Gold

Question 9

The dry white wine made from the Cortese grape in Italy's Piedmont region is known as:

Accepted Answer

A) Lupa 
B) Geneva Wine 
C) Gavi 
D) Grappa

Question 10

A sharp, bitter and sometimes acrid or bitter aroma is commonly called:

Accepted Answer

A) Skunky 
B) Pungent 
C) Stringent 
D) Savory

Question 11

Giardia lamblia is a type of:

Accepted Answer

A) Bacteria 
B) Parasite 
C) European beverage 
D) Virus

Question 12

The ice point and boiling points are:

Accepted Answer

A) Something chemists care about 
B) Ways to calibrate your thermometer 
C) The temperature extremes found in a kitchen 
D) Aspects of a good HACCP plan

Question 13

A natural, high quality sweetener made in Japan from malted barley, rice and water is called:

Accepted Answer

A) Barely Malt 
B) Rice Malt 
C) Malt 
D) Sugar Malt

Question 14

A beer tasting term for an undesirable aroma or flavor caused by bacterial infestation is known as:

Accepted Answer

A) Rancid 
B) Cidery 
C) Cherry 
D) Light-struck

Question 15

Food handlers should wash their hands after which of the following events:

Accepted Answer

A) Taking out the garbage 
B) Touching cleaning chemicals 
C) Handling raw poultry 
D) All of the above

Question 16

A strand of two or more amino acids is called a:

Accepted Answer

A) Protein 
B) Peptide 
C) Amino Chain 
D) Protease

Question 17

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

Accepted Answer

A) 244°F to 248°F 
B) 230°F to 234°F 
C) 250°F to 265°F 
D) 270°F to 290°F

Question 18

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

Accepted Answer

A) 18 
B) 5 
C) 9 
D) 55

Question 19

Extra Virgin Olive Oil refers to which press of the olives?

Accepted Answer

A) First Press 
B) Second Press 
C) Third Press 
D) Fourth Press

Question 20

A soft Greek cheese traditionally made from ewe's milk and pickled in brine is called:

Accepted Answer

A) Greek Cheese 
B) Mediterranean Cheese 
C) Feta Cheese 
D) Ewe's Cheese

Exam 2: Culinary