Culinary Arts Midterm Exam 2024 PDF

Culinary Arts Mid Term Name: ____________ Date: __________ 1. Contaminated food will A. Have an off odor B. Have visible mold C. Have a bitter taste D. Not necessarily look, taste, or smell funny 2. Which of the following is not a potentially hazardous food?...

Culinary Arts Mid Term Name: ____________ Date: __________ 1. Contaminated food will A. Have an off odor B. Have visible mold C. Have a bitter taste D. Not necessarily look, taste, or smell funny 2. Which of the following is not a potentially hazardous food? A. Fish B. Crackers C. Poultry D. Eggs 3. Pots & pans can be sanitized by A. Using a mechanical dishwasher only B. Scraping & spraying with hot water to remove soil C. Hand washing in a three compartment sink, including immersions in 170*F for at least 30 seconds D. Using a brush to remove all visible soil 4. All food handlers should wash their hands immediately after A. Smoking B. Handling a customers dirty dishes C. Handling raw foods D. All of the above 5. A HAACP system is A. Management method of supervising kitchen employees B. Concerned with dining room procedures only C. Used to control sanitary conditions through a system of self inspection D. An organization of sanitation professionals 6. If an infestation of pests, such as cockroaches, is discovered you should A. Contact a licensed pest control operator B. Purchase & apply pesticides yourself  C. Ignore it, as pests do not pose as a hazard to food D. Clean exposed surfaces thoroughly so the pests will go away 7. Frozen foods should be thawed A. Slowly at room temperature B. Quickly in the microwave C. Under refrigeration D. In an oven set at 150* 8. Pieces of broken glass are found in a container of salad dressing. This is an example of a A. Biological hazard B. Chemical hazard C. Physical hazard D. Pest infestation 9. Which if the following is not a microorganism A. Bacteria B. Fungi C. Virus D. Insect 10. Foods are poached at what temperature A. Between 145 & 160*F B. Between 160 & 180*F C. Between 185 & 205*F D. Above 212*F 11. Poaching & simmering are cooking methods that require the foods to be A. Cooked quickly in a small amount of fat B. Steamed with vegetables & seasonings C. Submerged in a liquid at a moderate temperature D. Submerged in boiling water 12. Crosshatch markings are traditionally applied to foods that are A. Broiled B. Grilled C. Pan-fried D. BBQ’d 13. The main difference between braising & stewing is that A. Braising is done on the stovetop, stewing is done in the oven  B. Braised foods are browned, stewed foods are blanched C. Braised foods are made from fish or poultry D. Stewed items are cut into small, bite size pieces. 14. The Process of beating fat & sugar together to incorporate air is called A. Folding B. Creaming C. Blending D. Cutting 15. Which of the following metals is most commonly used for knife blades A. High carbon stainless steel B. Stainless steel C. Aluminum D. Carbon steel 16. Which of the following knives is most useful for someone butchering meat A. French knife B. Paring knife C. Scimitar D. Cleaver 17. Which of the following measuring devices is most appropriate for quickly portioning sliced meats A. Balance scale ladles B. Ladles C. Spring mechanism scales D. Bakers scales 18. Which of the following is not a type of sauté pan A. Sauteuse B. Rondeau C. Sautoir D. All of these are sauté pans 19. A vertical cutter mixer (VCM) operates just like a _________ to process large quantities of food A. Bufflao chopper B. Food processor C. Blender D. Tabletop mixer 20. Fresh herbs should be added to a cooked dish  A. Any time you remember B. At the start of the cooking process C. After the cooking process has finished D. Near the end of the cooking process 21. Dried herbs may be substituted for fresh herbs A. In equal amount by weight B. By using approximately 1/3 as much of the dried herb C. In an equal amount by volume D. By using 1-1/3 times as much of the dried herb 22. White peppercorns come from the same plant as A. Chile peppers B. Paprika C. Pink peppercorns D. Black peppercorns 23. Which of the following is not a spice blend A. Quartet deices B. Curry powder C. Bouquet garni D. Pickling spice 24. Which of the following oils has the highest smoke point A. Olive oil B. Peanut oil C. Nut oil D. Canola oil 25. Vinegar is made from A. Any alcoholic liquid B. Fruit juices C. Any acidic liquid D. Inexpensive wines 26. Crème is known for is perfection of the dining style known as A. Cuisine bourgeois B. Classic cuisine C. Grande cuisine D. Nouvelle cuisine 27. The 20th century movement toward naturally flavored & simply prepared foods is known as  A. Grand cuisine B. Nouvelle cuisine C. Classic cuisine D. Regional cuisine 28. The person for supervising & coordinating the preparation of menu items is the A. Aboyer B. Chef de cuisine C. Line cook D. Regional cuisine 29. Which of the following technological advances have had a profound effect on cooking A. Development of clay vessels B. Development of reliable refrigerators C. Rapid transportation techniques D. All of the above 30. Which if the following is not required for a student who wishes to become a professional chef A. Skill B. Ego C. Dedication D. Professional pride 31. When planning a buffet menu, the chef should consider A. The theme B. The budget C. The room layout D. All of the above 32. Cooked or raw fish served on or rolled in rice is A. Zushi B. Sashimi C. Inari D. Sushi 33. Which frying method would be best for battered foods that tend to stick together A. Swimming method B. Basket method  C. Double basket method D. Floating method 34. Which of the following is not a microorganism A. Insect B. Virus C. Fungi D. Bacteria 35. The transfer of bacteria or other contaminates from one food work surface or equipment to another is? A. The danger zone B. Pest infestation C. Cross contamination D. HAACP 36. The French term commis stands for A. Apprentice B. Swing cook C. Cold foods cook D. Soup cook 37. 2 sources of proteins are A. Fruits & vegetables B. Dairy products & grains C. Sugars & starches D. Animal products & fish 38. When putting something away it should always have the A. Date, product, name of person who made B. Nothing at all C. Just the date D. None of the above 39. A small overhead broiler used to finish or top brown foods is a A. Salamander B. Rotisserie C. Griddle D. Rondeau 40. A Manually operated stainless steel slicer with a thin, rectangular body & has adjustable blades A. Food mill B. Spider  C. Hotel pan D. Mandoline 41. What is the temperature danger zone A. 32-120*F B. 40-120*F C. 32-140*F D. 41 -141*F 42. A tri-stone is used for A. Making the blade on the knife duller B. Making the handle of the knife sharper C. To put an edge on a dull knife D. None of the above 43. When making knife cuts you should be focusing on A. The person on the other side of the kitchen B. The item you are cutting with your knife C. Another food item on your cutting board D. All of the above 44. A julienne cut is a A. Stick shaped cut that measures 1/8”x1/8”x2” B. Cube shaped measures 1/8”x1/8”x1/8” C. Flat squares measures ½”x ½”x ¼” D. A football shape with 7 sides 45. Recommended Dietary allowance figures are A. Standards for the daily intake of various nutrients B. Set by personal doctors. C. Uniform for everyone regardless of sex or age D. The mandatory nutrient requirements for restaurant products 46. Curly or flat leaves used in all stocks & bouquet garni is A. Cilantro B. Thyme C. Parsley D. Bay Leaf 47. A julienne of potatoes is referred to as  A. Dauphinoise B. Lyonnaise C. Allumette D. Oblique 48. Which cooking technique would be most appropriate for preparing a veal shank A. Stewing B. Braising C. Roasting D. Grilling 49. _______________ refers to the streaks of white fat found in lean muscle tissue A. Bad quality B. Larding C. Marbling D. Dredged 50. A sandwich filling A. Must be fully cooked before the sandwich is assembled B. Is the source of flavor, texture & color C. Is always some type of meat D. All of the above 51. Monte Cristo sandwich is an example of which of the following sandwiches A. Wrapped B. Hot open faced C. Multideckered D. Deep fried 52. What is the proper way to cut salad greens if used on a salad bar A. Puree in robocoupe B. Tear with your hands C. Cut with a chef knife D. Use a mandoline 53. Which type of salad would have the most elegant plate presentation A. Tossed B. Bound C. Composed D. Dressed 54. A composed salad generally uses greens as the A. Body  B. Base C. Garnish D. Binder 55. What type of emulsion is a basic vinaigrette A. Permanent B. Semi-permanent C. Temporary D. Semi-temporary 56. The 2 most popular greens are A. Mache & iceburg B. Romaine & radicchio C. Arugula & Sorrel D. Iceburg & romaine 57. A salad should be tossed in salad dressing A. Whenever you feel like it B. At the least possible minute before serving C. 24 hours in advance D. None of the above 58. An Aoili is a A. Store bought mayonnaise B. Mayonnaise made by hand C. Garlic mayonnaise made by hand D. None of the above 59. Traditional potato salad is considered a A. Green salad B. Composed salad C. Vegetable salad D. Bound salad 60. What is placed on the right side of the table A. Cup & fork B. Knife & spoon C. Knife & plate D. Spoon fork 61. Knives are always placed with the cutting edge A. Away from the plate B. Above the plate C. Toward the plate D. Below the plate 62. What is an hors d’ouerve A. A bite size appetizer usually served before a meal B. A component of the entrée C. The middle coarse at a formal meal D. A component of a dessert 63. An appetizer is served A. At the end of a meal B. As the main course C. As the dessert D. Either the 1st or 2nd course 64. The entrée is served A. As the amuse B. As the main course in a meal C. Before the appetizer D. After a dessert 65. An intermezzo is served A. As soon as the people are sat B. Right after the 1st course C. Before the entrée D. With the dessert 66. An intermezzo is used to A. Cleanse the pallet for the main course B. Make you want to eat more C. Get you ready for the dessert D. Make you thirsty 67. An amuse is A. A bite size tasting to get your pallet started before a meal B. A bread basket C. A bite sized tasting to finish your meal D. None of the above 68. An entremetier does what in the kitchen A. Cook all meats B. Prepares vegetables C. Makes plated desserts D. Butchers fish 69. When cutting something with a knife you should always have a A. Metal cutting surface B. Cloth to cut on C. Cutting board  D. Hold your item in your hand to cut it 70. A brunoise is a A. Diamond shaped cut B. Small dice C. Cube shape measuring 3/8x 3/8x 3/8” D. Cube shape measuring 1/8x 1/8x 1/8” 71. Heat lamps are used to A. Cook food until correct doneness B. Hold food hot until ready to serve C. Keep foods cold until service D. Steam foods 72. A pastry chef is also called a A. Entremetier B. Potager C. Rotisseur D. patissier 73. A Hollandaise sauce with tomato puree in it is known as a A. Buerre Rouge B. Choron C. Béarnaise D. Mornay 74. Par cooking is A. Cooking of a product almost to doneness then reheating to order B. Cooking a product just to release color C. Steaming the product D. None of the above 75. What is the ratio of vinegar to oil when making a vinaigrette A. 2 parts oil, 1 part vinegar B. 1 part oil, 1 part vinegar C. 3 parts oil, 1 part vinegar D. 3 parts vinegar, 1 part oil 76. Searing meats is a ________________ cooking method  A. Moist heat B. Stewing C. Dry heat D. All of the above 77. The highest quality for grades of beef listed below is A. U.S. Choice B. U.S. Commercial C. U.S Standard D. U.S Cutter. 78. If the meal tax is 6%, the tax on a $ 12.00check would be how much? A. $ 7.20 B. $.62 C. $.72 D. $ 12.72. 79. A duce refers to A. Square table B. Four Guest’s at a Table C. Round Table with folding leaves D. Two Guest’s at a Table. 80. To cut into small squares: A. Bard B. Dice C. Chop D. Crouton Bonus Points 5 total Name three places that Chef Corle worked at: 1. 2. 3. How many years has the Culinary & Pastry programs represented the CTC at Skills USA States Competition? What is the most important thing you have learned this year so far? What more do you want to learn? Explain!!