CLICK HERE TO DOWNLOAD THIS ANSWER INSTANTLY $9.99 Only
1. To refrigerate salads and desserts in the dining room, you would use _______ refrigeration.
A. display
B. on-site
C. reach-in
D. portable
2. Which of the following is the best way to clean a rolling pin after a cooking project?
A. Very hot water
B. Dry cloth
C. Cold water
D. Soapy water
3. You've gotten a recipe from a friend, but it needs to be converted before you can begin cooking. The original recipe measure calls for three pints of an ingredient. How many fluid ounces would this be?
A. 12
B. 48
C. 60
D. 25
4. A taper-ground knife blade is made of
A. high-carbon stainless steel.
B. a single sheet of metal.
C. 100 layers of folded metal.
D. carbon steel.
5. You're preparing a new soup recipe and you need to know the best type of equipment to use. Chef A says a tilting kettle would be the best type of kettle to use. Chef B says that a steam-jacketed kettle would be a better choice. Which chef is correct?
A. Both chefs are correct.
B. Chef A is correct.
C. Neither chef is correct.
D. Chef B is correct.
6. Which of the following would you most likely be doing to the meat in your dish if you were using a salamander?
A. Sautéing
B. Smoking
C. Grilling
D. Glazing
7. A _______ knife is used to separate meat from bone.
A. utility
B. boning
C. filleting
D. French
8. You've just purchased 12 lb of celery. You take it back to your kitchen and proceed to trim and cut it into pieces, ending up with 5.5 oz of trim. What is the yield percentage for the celery?
A. 78 percent
B. 97 percent
C. 52 percent
D. 36 percent
9. You purchase a new pot that's composed of both stainless steel and aluminum. Chef A says the aluminum was added to fortify the soft consistency of the stainless steel. Chef B says the aluminum was added to improve heat conduction. Who is correct?
A. Chef B is correct.
B. Chef A is correct.
C. Neither chef is correct.
D. Both chefs are correct.
10. A knife manufacturer visits your business to show his product line. He claims that the most popular material for knives is industrial fiber. However, your partner claims that rosewood is the preferred choice. Who is correct?
A. Neither the manufacturer nor your partner is correct.
B. Both the manufacturer and your partner are correct.
C. Your partner is correct.
D. The manufacturer is correct.
11. You need to convert the recipe measure of 2 quarts to both pints and fluid ounces, so you enlist the help of Chef A and Chef B. Chef A says that 2 quarts would equal 6 pints or 32 fluid ounces. Chef B says that 2 quarts would equal 4 pints or 64 fluid ounces. Which chef is correct?
A. Both chefs are correct.
B. Chef B is correct.
C. Neither chef is correct.
D. Chef A is correct.
12. Which of the following is a unit of volume measure?
A. Gram
B. Bunch
C. Tablespoon
D. Dozen
13. Which of the following is a disadvantage of a flattop range?
A. Slow to adjust to new temperatures
B. Contributes to injuries
C. Not a good source of radiant heat
D. Inconsistent heat
14. To determine the recipe conversion factor (RCF), you must
A. subtract the larger yield from the smaller yield and multiply by four.
B. divide the original yield of the recipe by the desired yield.
C. divide your desired yield by the original yield of the recipe.
D. multiply the yield of the original recipe by the number of people being served.
15. Volume is an unreliable measurement because
A. there's no standard size of measuring cup or spoon.
B. gas weighs less than liquid.
C. solids can't be measured accurately by volume.
D. food expands or contracts in different temperatures.
16. You're a chef, and you're getting ready to prepare a tomato dish for a client's party. The worst choice to prepare this dish would be a knife made of _______ steel.
A. stainless
B. taper-ground
C. high-carbon stainless
D. carbon
17. Which of the following tools would be the most useful for making a fruit salad?
A. Kitchen fork
B. Offset spatula
C. Parisienne scoop
D. Pastry bag
18. To lift a fried egg off of a griddle, you would use a/an
A. parisienne scoop.
B. offset spatula.
C. palette knife.
D. kitchen fork
19. You've just purchased a crate of bananas weighing 10 lb. Your menu calls for 2-oz servings of the bananas. Assume your trim loss is 2 lb 4 oz. How many servings can you get from the crate of bananas?
A. 36
B. 94
C. 14
D. 62
20. Which of the following would you use for puréeing?
A. A drum sieve
B. A colander
C. Cheesecloth
D. A balloon whisk
