Food Production 102 Practice Test.
The garde-manger is responsible for
a.
cold food preparation.
b.
hot appetizers, and possibly soups.
c.
all grilled foods.
d.
preparing the staff or “family” meal.
The front-of-the-house staff member who works most closely with the
chef is the
a
front waiter.
b.
captain.
c.
maître d'hôtel.
d.
sommelier.
Name______________________________
When preparing a stew or braise, the best choice of pot would be a
a.
sauce pot.
b.
stock pot.
c.
sautoir.
d.
rondeau.
When preparing large quantities of sautéed vegetables, the best
equipment would be
a.
steam-jacketed kettle.
b.
tilting kettle.
c.
pressure steamer.
d.
combi oven.
In a small kitchen operation, the role of boulanger would most likely fall
to the
a.
vegetable chef.
b.
garde-manger.
c.
pastry chef.
d.
butcher.
When preparing a large quantity of stock, the best equipment would be
a.
steam-jacketed kettle.
b.
tilting kettle.
c.
pressure steamer.
d.
combi oven.
In the brigade system, hot appetizers are prepared
a.
by the vegetable chef.
b.
by the garde-manger.
c.
by the sauté chef.
d.
by the station responsible for the particular cooking
technique applied.
At breakfast service, when preparing large quantities of eggs, the best
equipment would be
a.
omelet pans.
b.
sauteuse.
c.
flattop.
d.
frying pan.
In the brigade system, the person responsible for preparing the family
meal is
a.
the sous chef.
b.
the commis.
c.
the communard.
d.
garde-manger.
To extend the life of a rolling pin, it should always be cleaned with
a.
a paper towel and salt.
b.
a dry cloth.
c.
a double-strength sanitizing solution.
d.
soap and hot water.
In a hotel or large establishment, the person who oversees the
executive chef is the
a.
sous chef.
b.
food and beverage manager.
c.
controller.
d.
maître d'hôtel.
The person responsible for all aspects of wine service in the restaurant
is the
a.
chef.
b.
chef de rang.
c.
sommelier.
d.
saucier.
The most fundamental tools for managing human resources include
a.
employees benefits packages.
b.
job description and training.
c.
inventory control systems.
d.
adult literacy programs and continuing education.
Home meal replacement generally refers to
a.
free meals provided by charitable organizations.
b.
the growing number of individuals and families eating in
restaurants rather than at home.
c.
carry out food service.
d.
hotel food service provided to guests away from home.
When sautéing, the material that is most preferred because of its quick
response to changes in temperature is
a.
copper.
b.
rolled or blue-steel.
c.
stainless steel.
d.
aluminum.
Omelet and crêpe pans are typically made of
a.
copper.
b.
rolled or blue-steel.
c.
stainless steel.
d.
aluminum.
To extend the life of a seasoned cast-iron pan, it should always be
cleaned with
a.
a paper towel and salt.
b.
a dry cloth.
c.
a double-strength sanitizing solution.
d.
soap and hot water.
Before using someone else’s knife, you should always first
a.
sanitize it.
b.
ask permission.
c.
sharpen it.
d.
hone it.
When sharpening on a stone, the blade of the knife should always be
passed:
a.
tip to heel each time.
b.
heel to tip each time.
c.
horizontally.
d.
in the same direction each time.
A food mill is used to
a.
strain foods.
b.
purée foods.
c.
blend foods.
d.
grind foods.
Sachet d’épices is a
a.
type of fish stock.
b.
product used for aromatherapy session.
c.
purchased product.
d.
bag of spices usually containing parsley stems, thyme, bay
leaf, and peppercorns.
Bouquet garni
a.
is considered to be an aromatic.
b.
is primarily for appearance.
c.
is used only for white stock.
d.
is always tied in a cheesecloth bag.
e.
a and d only.
1
Food Production 102 Practice Test.
Aromatics include
a.
browned bones and trimmings.
b.
dried herbs and spices.
c.
fresh herbs and vegetables.
d.
all of the above.
e.
b and c only.
To thicken a liquid with a roux add
a.
hot liquid to hot roux.
b.
cold liquid to hot roux.
c.
cold liquid to cold roux.
d.
any of the above .
e.
none of the above.
A modified starch dissolved in a cold liquid is know as
a.
duxelles.
b.
uncooked roux.
c.
slurry.
d.
rondelle.
e.
all of the above.
Which of these statements is true about salt and pepper?
a.
Salt and pepper should be applied separately.
b.
It is best to work with a prepared mixture of 3 parts salt to 1
part pepper.
c.
Salt should be applied at the end of cooking time, to reduce
the amount of sodium needed.
d.
Salt and pepper are overrated and should be used sparingly,
if at all.
Barding is the technique of
a.
soaking the meat in a flavorful marinade before cooking.
b.
spearing the meat on a spit to roast over the heat.
c.
covering the meat with thin sheets of fat before roasting.
d.
inserting small strips of fatback into the meat before cooking.
e.
none of the above.
Barding and larding are traditional preparations that help to
a.
flavor the meat before and during roasting.
b.
keep the meat tender and juicy during roasting.
c.
preserve the meat after it is roasted.
d.
prevent the meat from coming into direct contact with the
grill.
Poêléing is a technique best used for
a.
white meats.
b.
poultry.
c.
red meats and game.
d.
a and b.
e.
b and c.
Cross-hatch marks are made during grilling and broiling to
a.
make the item more attractive.
b.
ensure even cooking.
c.
seal the marinade within the item.
d.
stop carry-over cooking.
e.
keep the grill clean.
For banquets, grilled foods can be prepared in advance by
a.
quickly marking the item and then finishing in an oven before
service.
b.
grilling the item and then reheating on the grill at service
time.
c.
having several chefs grill the item à la minute.
d.
grilling the item and reheating in an oven at service time.
Poêléing is a variation of
a.
barbecuing.
b.
roasting.
c.
grilling.
d.
pan-broiling.
e.
smoking.
Name______________________________
A sauce made from the juices released from the meat combined with a
roux is
a.
coulis.
b.
jus.
c.
pan gravy.
d.
matignon.
e.
barbecue sauce.
Zones on a grill are established to
a.
avoid cross contamination.
b.
extend the life of the grill.
c.
allow more than one grill cook to work together.
d.
avoid flavor transfer.
Roasting is
a.
a technique where food is allowed to cook in its own juices in
a covered vessel.
b.
a technique that cooks foods by surrounding them with dry
air in a closed environment.
c.
a technique used to cook foods on the top of the stove in a
cast iron or other heat-resistant metal pan over intense heat.
d.
a type of cooking where the heat source is located above the
item to be cooked.
A technique used to cook foods where a radiant heat source is located
below the food is called
a.
grilling.
b.
broiling.
c.
roasting.
d.
poêléing.
When grilling, it is important to
a.
season the food after the cooking is completed, so the
seasonings do not burn.
b.
always grill the most attractive side of the item first.
c.
place the item on the grill, and then turn it 180 degrees to
“mark” the item.
d.
always pound the item to be grilled, to ensure even cooking.
A rack is sometimes used in roasting to
a.
make final clean-up easier.
b.
keep the food from scorching.
c.
permit hot air to come in contact with all of the food’s
surface.
d.
collect the juices in the pan for jus lié or pan gravy.
Jus lié is prepared with
a.
the drippings from grilled foods with other liquids added.
b.
the juices from roasted items with cornstarch or other
thickener.
c.
the strained matignon from poêléd items.
d.
pan gravy and wine or stock.
Certain types of deep-fried foods, in order to develop a good crust,
need to be fully submerged in hot oil for a fairly long time. Which deepfrying technique would be the best to use?
a.
Basket method
b.
Swimming method
c.
Double-basket method
d.
Blanching
e.
Any of the above
Food items to be stir fried are
a.
cut into portion-size pieces.
b.
usually breaded, using the standard breading procedure.
c.
always blanched to shorten their cooking time.
d.
cut into bite-size pieces, which acts to tenderize the food.
e.
none of the above.
2
Food Production 102 Practice Test.
The most important considerations in choosing oil for deep frying are
a.
neutral flavor and color and low smoke point.
b.
fatty acids, flavor, and glycerin.
c.
well-developed flavor and color and a high smoke point.
d.
neutral flavor and color and a high smoke point.
e.
none of the above.
À la minute is the French term used to describe foods that are:
a.
cooked to order.
b.
sautéed.
c.
breaded and fried quickly.
d.
cooked just to the point of doneness.
Stir frying most resembles which cooking technique?
a.
Deep frying
b.
Sautéing
c.
Tempura
d.
Pan frying
The standard breading procedure usually does not include
a.
bread crumbs.
b.
eggs.
c.
flour.
d.
seasonings.
e.
arrowroot or cornstarch.
Which cooking medium is best suited for deep frying?
a.
Olive oils
b.
Seasoned oils
c.
Vegetable oils
d.
Butter
e.
Lard
Name______________________________
What visual clue can be used to tell when the cooking medium is hot
enough to pan fry?
a.
There will be a faint haze or shimmer on surface of oil.
b.
The medium just begins to smoke.
c.
Water splatters when dropped in the pan.
d.
The medium will begin to bubble.
Foods that are breaded and fried are also called
a.
à l’anglaise.
b.
à la meunière.
c.
à la minute.
d.
stir fried.
To deglaze is to
a.
remove the oil from the surface while pan frying.
b.
strain any particles from the oil after deep frying, before
reusing.
c.
release drippings from the bottom of the pan after sautéing.
d.
add cornstarch and liquid to the pan to create a sauce.
When foods are pan fried, accompanying sauces are usually made
separately because
a.
a cook usually prepares them, not by the chef.
b.
they are generally cold sauces prepared in the garde
manger station.
c.
no juices are released from the food.
d.
pan-fried foods get cold quickly; there is not enough time to
make a sauce.
The difference between pan frying and deep frying is:
a.
pan-fried foods are healthier than deep-fried foods.
b.
pan-fried foods are cooked in a pan; deep-fried foods require
a fryer.
c.
pan-fried foods are always coated before frying; deep-fried
foods may or may not be coated.
d.
pan-fried foods are not covered in oil; deep-fried foods are
completely submerged in oil.
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