Culinary Foundations Practice Exam

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• To become a good manager, a chef must learn to manage which three areas?
• Which description best describes Entremetier responsibilities?
• The microorganisms that cause food to spoil are different from the ones that cause food-borne illness.
• Which statement about drying sanitized equipment is true?
• As-purchased quantity is defined as the item’s weight or volume at the time of purchase.
• In America, the most common form of measure is the ______.
• When thawing foods in running water, the water must be at or below approximately what temperature?
• Velouté sauces are frequently based on which stock?
• What is the purpose of acidulated water in poaching eggs?
• Which chef works as roundsman, moving between stations?
• Matignon includes which of the following ingredients?
• What is the maximum allowable holding temperature for cold foods?
• A roux-thickened brown sauce is opaque with a thick body.
• When sharpening on a stone, blade should be passed in the same direction each time.
• Royal is a derivative of which mother sauce?
• Which sauce is a derivative of Veloute?
• Who is primarily responsible for managing human resources in a kitchen?
• Which station is the Vegetable chef tasked with hot appetizers, vegetables, soups, pastas and other starches and egg dishes?
• Poached eggs can be prepared in advance and held safely throughout a service period.
• Which chef makes candies and petit fours?
• In a brigade system, which responsibilities are commonly assigned to the entremetier?
• Mornay sauce is derived from Bechamel.
• To avoid scorching, white sauces should never be cooked enough to coat the back of a spoon.
• In cost calculations, the figure obtained by subtracting total trim value from the as-purchased cost is called what?
• OSHA is responsible for helping maintain safe, healthy work environments.
• The green ring around the yolk in a hard-cooked egg indicates the egg is not very fresh.
• To determine the edible portion quantity (EPQ) of an item,
• Which statement best describes the usable portion after trimming?
• If a potentially hazardous prepared food is held at an incorrect temperature for too long, what must be done?
• What is the new fabricated weight defined as?
• Which front-of-house staff member works most closely with the chef?
• In brigade systems, which chef is primarily responsible for pastries and desserts?
• In brigade systems, which chef is responsible for sauces and sautéed items?
• Which of the following is NOT listed as a flat omelet example?
• Which of the following is included among the six laws in the kitchen?
• White mirepoix is composed of equal parts of which ingredients?
• Properly fried eggs have which characteristics?
• The Aw scale measures what aspect of a food?
• Which statement about scrambling eggs is true?
• Immersion blenders and burr mixers are ideal when pureeing a sauce directly in its cooking vessel.
• What is Recipe Conversion Factor (RCF) defined as?
• Which statement about white mirepoix compared to standard mirepoix is true?
• In the brown sauce formula, what size is the standard mirepoix?
• When preparing a large quantity of stock, the best equipment would be
• Sieves and strainers are used to sift, aerate, and remove large impurities from dry ingredients.
• Which describes the water used to poach an egg?
• If a brigade system lacks a fish station chef, which role typically assumes those responsibilities?
• Which of the following is not a derivative of Hollandaise?
• To avoid contamination, where should wiping clothes be stored near each working station?
• Which statement about water activity and bacterial growth is true?
• The base mixture for soufflés provides structure that helps keep the soufflé from collapsing after it is removed from the oven.
• A detailed standardized recipe serves little purpose in a small operation where one person does most of the cooking.
• Which ingredient is specified for browning the bones, trim, and mirepoix?
• Which of the following is a derivative of velouté?
• What pH range is most favorable for bacterial growth?
• A tourne is best described as which of the following?
• Which chef is responsible for meats, poultry, and sometimes fish, including breading?
• When increasing or decreasing recipe yields, three things you must always consider are _______, _______, and _______.
• Which statement best describes the focus of the ADA in accessibility?
• The higher the amount of protein in a food, the greater its potential as a carrier of a food-borne illness.
• Standardized recipes may be tailored to suit the needs of an individual kitchen.
• Which term describes the temperature range most conducive to microorganism growth?
• HACCP stands for which phrase?
• The base of Hollandaise sauce can be either Butter or ______.
• Lubricants used with sharpening stones are?
• What is the name of the velouté derivative flavored with white wine and shallots?
• Which description best characterizes a mandoline?
• Which statement is true about straining hot liquids?
• An egg with a cracked shell should be discarded immediately.
• Which statement best defines a deck oven?
• Which statement about appetizers in a brigade system is true?
• Chevreuil is a derivative of which base sauce type?
• Which role is commonly responsible for coordinating guest seating and dining room service?
• HACCP is a federally mandated program established and regulated by which agencies?
• Under the brigade system, which statement about pastry operation stations is accurate?
• Which statement about omelets is true?
• Which chef is primarily responsible for pastries, baked items, and desserts?
• Cardinal is a derivative of which base sauce?
• In a brigade system, which station commonly handles vegetables, hot appetizers, soups, pastas, starches, and egg dishes?
• Complete the sentence: The lower the heat and the more constant the agitation, the creamier the finished scrambled eggs will be.
• Volume measuring tools are acceptable when measuring small amounts of spices.
• Which chef is tasked with creating showpieces and special cakes?
• Yield percentage expresses the usable amount after fabrication as a percentage of the as-purchased amount.
• In some cases, volume measuring tools may be preferable to weight measuring tools, because volume measuring tools are required to meet specific standards for accuracy.
• Raw eggs with cracked shells should be checked for a strong sulfur smell.
• Which flavoring component is specified to flavor the brown sauce?
• If a blade requires more than five strokes per side on a steel, it probably should be sharpened on a stone.
• Which statement describes the use of Recipe Conversion Factor (RCF) in recipe planning?
• What is listed as the initial main component for the brown sauce formula?
• To determine the amount to purchase that accounts for trim loss, you should ...
• According to the keep hot foods hot and cold foods cold principle, hot foods should be held at what minimum temperature, and cold foods at what maximum?
• Which role is primarily responsible for all baked items, including breads, pastries, and desserts?
• Vin Blanc is a derivative of which mother sauce?
• The duller the blade, the finer the grit should be to ensure that the knife will be sharpened.
• Which role oversees frozen desserts and cold desserts?
• To determine the edible portion quantity of 2 pounds of carrots, you must
• Is the following claim true: The apron in a chef's uniform is worn to protect the uniform from staining and for wiping hands that might otherwise be wiped with a side towel?
• Cracked eggs should be discarded immediately.
• Which sauce is a derivative of Hollandaise?
• Are medical and dental insurance legally required benefits for employees?
• After the executive chef and sous chef, which role is typically considered the most demanding and glamorous on the line?
• As a culinary professional progresses, they must become good at which trio of roles?
• The term Chef de Rang corresponds to which role?
• Which station can take over grillardin and friturier positions?
• Yield percentage is used to determine...
• Which principle governs storage to ensure the oldest items are used first?
• Which aromatic flavoring is included in the brown sauce formula?
• Food that contains pathogens in sufficient numbers to cause illness may still look and smell normal.
• Which statement about the soufflé base is true?
• Adding vinegar and salt to the poaching liquid encourages the protein in the eggs to set more quickly.
• Trim loss refers to the ______.
• Under the 1999 FDA Food Code, hands must be washed with soap in what temperature of water for 20 seconds?
• The butcher's yield test is used to...
• An example of a pure starch-thickened sauce is Jus Lie.
• Which is a type of stock?
• Which item is not listed as part of the basic brown sauce formula?
• What is the minimum holding temperature for hot foods in hot-holding equipment?
• Which list correctly identifies three pieces of equipment used to steam foods?
• Which chef is the pantry chef, handling cold foods, salads, and cold appetizers?
• The role that Prepares meal for chefs during the shift is called?
• The soup station chef is known as which term?
• Sauce Mornay is a derivative of Bechamel.
• Because pressure does not build up in the cooking unit of a convection steamer, the door to the unit may be opened at any time without the danger of scalding or burning.
• Which role is responsible for all baked items, including breads, pastries, and desserts?
• Demi-glace is classically composed of equal parts espagnole and brown stock and is not reduced.
• Which option correctly describes a tourne?
• Hollandaise sauce should be a lemon-yellow color with a satiny-smooth texture.
• The temperature range considered the danger zone for microbial growth is which of the following?
• Which statement correctly represents EPQ in relation to as-purchased quantity and trim loss?
• Which statement about sharpening stones lubricant is true?
• To keep foods out of the danger zone, which two factors must be observed?
• Which of the following is an example of a flat omelet?
• Which of the following is not an example of an egg cooked in its shell?
• Which item is not part of the Asian Aromatics listed?
• In kitchen terminology, what is the Friturier responsible for?
• If a potentially hazardous food is held too long at an improper temperature, what is the proper action?
• Which sauce is a derivative of Hollandaise?
• The ideal temperature range for frying eggs is?
• Which combination forms the traditional base ingredients for hollandaise?
• Which statement best describes the behavior of food that contains pathogens in high numbers?
• Which tool is used to slice vegetables uniformly, including producing julienne cuts?
• What is the maximum amount of time foods may remain in the danger zone?
• Which statement about rolling pins is true?
• What piece of equipment is used for manual washing when a ware-washing machine is not available?
• Which organization is primarily responsible for regulating workplace safety in the United States?
• Liquids that can be used to make velouté sauce include white veal stock, chicken stock, and vegetable stock.
• Which chef is responsible for making unsweetened doughs?
• When preparing large quantities of sautéed vegetables, the best equipment would be
• Which item is listed as one of the six laws in the kitchen?
• Which equipment is used for browning or glazing the top of food?
• EPQ stands for edible quantity, which is the portion that can be eaten after trimming.
• Which chef handles fish items and their sauces and butchering fish?
• If there is no time to thaw foods in the refrigerator, they may be thawed by running water at or below what temperature?
• Combi oven is defined as?
• Which statement about white mirepoix is true?
• Before starting to cook from any recipe, the first step is to ...
• The amount of moisture available in a food is measured on which scale?
• In the white sauce formula, which flavoring sachet is used?
• The French-style omelet technique is described as what term?
• Which is the Soup station chef?
• Which statement about poached eggs is true?
• Which statement about straining hot liquids is correct?
• How much brown veal stock is listed in the brown sauce formula?
• Which kitchen role is responsible for frozen and cold desserts?
• Which station can be combined with the Saucier position?
• In a pressure steamer, water is heated under pressure in a sealed compartment, allowing it to reach temperatures above 212 degrees Fahrenheit.
• Which combination is browned according to the brown sauce formula?
• Which chef is responsible for grilled foods?
• Bacteria are a type of which of the following?
• What type of insurance covers harm to your facility, employees, or guests?
• In a brigade system, the Rotisseur is the chef responsible for which type of foods?
• Which item is NOT a sharpening stone type?
• Which stock is fish-based?
• Boiled eggs in the shell should be cooked in water that is at or close to a simmer.
• The Chef de Rang is best described as which of the following?
• Three types of sharpening stones.
• The garde-manger is primarily responsible for which type of food preparation?
• Which sauce is a derivative of Bechamel?
• Beaten egg whites are critical to the success of a savory soufflé, and yolks are never used in this dish.
• In a brigade system, which role is described as the most demanding and glamorous after the executive and sous chefs?
• The Parisienne scoop is designed to form balls/ovals from produce.
• Which of the following is a mother sauce?
• How should rolling pin be cleaned to extend its life?
• Which of the following describes a primary use of sieves and strainers?
• In a brigade system, which chef is responsible for all roasted foods and related jus and sauces?
• At what temperature should shelled eggs be added to the poaching liquid?
• Which statement correctly distinguishes volume from weight?
• Ingredients are purchased and used according to one of the three measuring conventions:
• If a ware-washing machine is not available, is it acceptable to wash small equipment, tools, pots, and tableware manually in a three-compartment sink?
• Standardized recipes may be tailored to suit the needs of an individual kitchen.
• An overly sweet flavor in tomato sauce can be corrected by adding sweated onion and carrot.
• Which function best describes the Glacier role?
• Which nutrient content influences a food's potential to harbor a food-borne illness?
• Asian Aromatics are listed as which weights?
• Which statement about safety in foods with pathogens is true?
• The role that expedites orders to kitchen stations is called?
• Which term represents the edible portion quantity after trimming?
• To make scrambled eggs puffier, add what per egg?
• Which of the following statements about hotel kitchen facilities is true?
• Which station is the Roast chef?
• Which statement best describes when to use weight versus volume measurements in recipe scaling?
• Demi-glace is composed of equal parts espagnole and brown stock and is reduced.
• From a 10-pound purchase with a yield percentage of 60%, how many pounds are usable?
• Three examples of flat omelets are ______, the ______________, and the ______________.
• The Americans with Disabilities Act (ADA) primarily focuses on what?
• Plum tomatoes, or Roma, are generally preferred for making tomato sauces because
• Which aromatic flavoring component is explicitly identified for the brown sauce formula?
• The role described as Captain who interacts with guests is which term?
• The thickener of choice for jus lie is arrowroot, because it results in a translucent, glossy sauce.
• Which of the following is a derivative of Hollandaise?
• A standard reduction for Beurre Blanc is made from which two ingredients?
• Which group correctly lists flat omelet examples?
• Which equipment is most suitable for pureeing a sauce directly in its cooking vessel?
• At breakfast service, when preparing large quantities of eggs, the best equipment would be
• A sauce should nap, coating the back of the spoon, to indicate proper thickness.
• How is a souffléed omelet prepared?
• How is a savory omelet typically prepared?
• Which of the following is one of the four most important items on a standardized recipe?
• What is the specified amount of brown roux in the formula?
• What is the composition of Standard Mirepoix?
• Cuisson is most often used as a base reduction for a hollandaise sauce.
• Any eggs with cracked shells should be discarded immediately.
• Rat-tail tangs are preferable to full-tangs in knives that will be used frequently.
• It is possible to zone a walk-in to maintain appropriate temperature and humidity levels for storing various products.
• The base of Hollandaise sauce can be which two forms?
• Walk-in zones can be configured to maintain different temperatures and humidity levels for different products.
• Which tool is used to form balls or ovals from produce?
• Which component in the brown sauce formula serves as the thickening agent?
• Which of the following items are among the four most important components of a standardized recipe?
• To determine the cost of an item while accounting for trim loss during fabrication, you should ...
• Which two types of brown sauces are produced as part of the roasting or sautéing process?
• Which tang design is generally strongest and contributes to better balance in a kitchen knife?
• In a hotel or large establishment, who oversees all food and beverage outlets?
• Matignon includes which ingredients?
• A reduced tomato paste or puree is used to fix which sauce?
• What is the specified quantity for bones and trim in the basic brown sauce formula?
• The garde-manger section specializes in which type of foods?
• 3-minute egg technique involves: beaten whites are folded into a base.
• Which statement about sharpening stones lubrication is true?
• What is the typical frying temperature for a fried egg?
• Which statement about convection steamers is accurate?
• Which statement about time management in a kitchen is true?
• Which chef is responsible for sautéed items and their sauces?
• Which statement best reflects the use of yield percentages in a kitchen?
• Which chef is in charge of pastries and baked items?
• Which of the following best describes the purpose of sachet d'Espices or bouquet garni in white sauce?
• Which sauce is a derivative of Hollandaise?
• Which statement best describes the role of the Aboyeur in a professional kitchen?
• In a large pastry operation under the brigade system, which statement about the pastry chef's role is accurate?
• Which statement about physical assets in a restaurant is true?
• The American-style omelet is prepared in a small sauté pan in a manner similar to the French-style omelet. Which pair describes the styles?
• Which practice is typically included in 'holding and serving practices' on a standardized recipe?
• Which three attributes are emphasized for culinary professionals?
• Which chef specializes in making breads and other unsweetened doughs?
• In a brigade system, which chef is responsible for fish items and their sauces?
• Which chef is responsible for fried foods?
• The American-style omelet technique is described as what term?
• What are the key components for creating a positive work environment?
• The Cajun Trinity is defined as which ratio of vegetables?
• The green ring around yolk is true explanation?
• Which statement best describes the entremetier's typical responsibilities?
• Which list correctly identifies three non-electrical tools used to puree foods?
• Flat and folded omelets are baked in an oven.
• In a brigade system, who handles cold appetizers?
• The term describing the Captain who deals with seated guests, explains the menu, and takes orders is?
• Most food items purchased from suppliers and purveyors are packed and priced by wholesale bulk prices.
• Which chef specializes in breads and doughs?
• Cost per unit is defined as ______.
• Which statement about rolling pins is accurate?
• Which system is used throughout most of the world and is based on multiples of ten?
• Which footwear is best to prevent injuries in a kitchen?
• What is the exact amount of brown roux called for in the formula?
• A basic formula for 1 gallon of white sauce calls for 5 quarts of white stock/milk, 1 lb white/blond roux, and 1 standard Sachet d'Espices or standard bouquet garni.
• Which chef oversees pastries and desserts, including croissants and tarts?
• Which role is primarily responsible for creating decorative showpieces and sugar sculptures?
• What is the most accurate way to measure onions for a recipe?
• The Expediter is also known as which role?
• Which stock type is specified in the brown sauce formula?
• Soufflés should be baked in an oven heated to what temperature?
• Savory soufflés typically use which base?
• Salamander is described as?
• Which station is the Vegetable station chef?
• Stock, water, or tomatoes fix which sauce?
• Tang is defined as?
• Beurre blanc is often served with braised short ribs.