Food Prep and Theory Final Exam
ACTUAL QUESTIONS AND CORRECT
ANSWERS
Which metal is the best conductor of heat? - CORRECT ANSWER Copper
What task can a tilting skillet be used for? - CORRECT ANSWER all of the above
(making soup and stock, steam table, sauteing, and pan-frying)
What is another name for the brioler used to top-brown foods and finish off dishes? -
CORRECT ANSWER Salamandar
For which of the following tasks would you use an immersion blender? Chopping nuts,
pureeing soup, emulsifying a sauce, B and C, or all of the above. - CORRECT
ANSWER B and C (pureeing soup, emulsifying a sauce)
Which of the following is not a part of a chef's knife? Tang, whetstone, bolster, or heel. -
CORRECT ANSWER Whetstone
Which of the following tools is NOT suitable for top-browning foods? Salamander,
blowtorch, broiler, or microwave. - CORRECT ANSWER Microwave
A short knife with a 2-4 inch blade used for detail work - CORRECT
ANSWER Pairing Knife
A heavy knife with a rectangular blade used for cutting through bones - CORRECT
ANSWER Cleaver
A slender knife with a 5-7 inch blade used to separate meat from bone - CORRECT
ANSWER Boning Knife
,An all-purpose knife with an 8-14-inch blade used for chopping, slicing, or mincing -
CORRECT ANSWER French Knife
A long knife with a serrated blade is used for slicing bread - CORRECT
ANSWER Serrated Slicer
A chinois and a china cap are cone-shaped strainers used for straining stock. True or False -
CORRECT ANSWER True
Convection Ovens use fans to circulate hot air and cook food more quickly. True or False -
CORRECT ANSWER True
Stainless Steel is the common type of pot and pan used because it is nonreactive. True or
False - CORRECT ANSWER True
Hotel pans can be used to bake, roast, poach, or steam. True or False - CORRECT
ANSWER True
What do you begin with to sharpen your knife? - CORRECT ANSWER Coarse
Whetstone
What is not an example of a good knife technique? - CORRECT ANSWER Use Force
A dull knife is more dangerous than a sharp one. True or False - CORRECT
ANSWER True
What characterized the 19th-century dining style created by Carême, called grande cuisine? -
CORRECT ANSWER Intricately prepared and garnished courses
What 20th-century food movement emphasized naturally flavored and simply prepared
foods? - CORRECT ANSWER Nouvelle Cuisine
, Which great 20th-century chef is credited with modernizing French cuisine? - CORRECT
ANSWER Auguste Escoffier
Which quality is not required to become a professional chef? - CORRECT
ANSWER Ego
To what does the term brigade refer in a professional kitchen? - CORRECT
ANSWER Staff Organization
What type of menu lists each food and beverage item and its prices? - CORRECT
ANSWER A la carte menu
What factor does the total recipe cost include? Labor, prime costs, ingredient costs, or profit.
- CORRECT ANSWER Ingredient cost
Which of the following is part of a standardized recipe? Portion size, cooking procedures,
amount of each ingredient, or all of the above. - CORRECT ANSWER All of the above
What does FIFO refer to? - CORRECT ANSWER Rotating stock so that the first one
purchased is used first
Standardized recipes are available in many culinary reference books. True or False -
CORRECT ANSWER False
Excessive kitchen waste can negatively affect a restaurant's food cost percentage. True or
False - CORRECT ANSWER True
Which is the best cutting surface? Wood, glass, stainless steel, or marble. - CORRECT
ANSWER Wood
ACTUAL QUESTIONS AND CORRECT
ANSWERS
Which metal is the best conductor of heat? - CORRECT ANSWER Copper
What task can a tilting skillet be used for? - CORRECT ANSWER all of the above
(making soup and stock, steam table, sauteing, and pan-frying)
What is another name for the brioler used to top-brown foods and finish off dishes? -
CORRECT ANSWER Salamandar
For which of the following tasks would you use an immersion blender? Chopping nuts,
pureeing soup, emulsifying a sauce, B and C, or all of the above. - CORRECT
ANSWER B and C (pureeing soup, emulsifying a sauce)
Which of the following is not a part of a chef's knife? Tang, whetstone, bolster, or heel. -
CORRECT ANSWER Whetstone
Which of the following tools is NOT suitable for top-browning foods? Salamander,
blowtorch, broiler, or microwave. - CORRECT ANSWER Microwave
A short knife with a 2-4 inch blade used for detail work - CORRECT
ANSWER Pairing Knife
A heavy knife with a rectangular blade used for cutting through bones - CORRECT
ANSWER Cleaver
A slender knife with a 5-7 inch blade used to separate meat from bone - CORRECT
ANSWER Boning Knife
,An all-purpose knife with an 8-14-inch blade used for chopping, slicing, or mincing -
CORRECT ANSWER French Knife
A long knife with a serrated blade is used for slicing bread - CORRECT
ANSWER Serrated Slicer
A chinois and a china cap are cone-shaped strainers used for straining stock. True or False -
CORRECT ANSWER True
Convection Ovens use fans to circulate hot air and cook food more quickly. True or False -
CORRECT ANSWER True
Stainless Steel is the common type of pot and pan used because it is nonreactive. True or
False - CORRECT ANSWER True
Hotel pans can be used to bake, roast, poach, or steam. True or False - CORRECT
ANSWER True
What do you begin with to sharpen your knife? - CORRECT ANSWER Coarse
Whetstone
What is not an example of a good knife technique? - CORRECT ANSWER Use Force
A dull knife is more dangerous than a sharp one. True or False - CORRECT
ANSWER True
What characterized the 19th-century dining style created by Carême, called grande cuisine? -
CORRECT ANSWER Intricately prepared and garnished courses
What 20th-century food movement emphasized naturally flavored and simply prepared
foods? - CORRECT ANSWER Nouvelle Cuisine
, Which great 20th-century chef is credited with modernizing French cuisine? - CORRECT
ANSWER Auguste Escoffier
Which quality is not required to become a professional chef? - CORRECT
ANSWER Ego
To what does the term brigade refer in a professional kitchen? - CORRECT
ANSWER Staff Organization
What type of menu lists each food and beverage item and its prices? - CORRECT
ANSWER A la carte menu
What factor does the total recipe cost include? Labor, prime costs, ingredient costs, or profit.
- CORRECT ANSWER Ingredient cost
Which of the following is part of a standardized recipe? Portion size, cooking procedures,
amount of each ingredient, or all of the above. - CORRECT ANSWER All of the above
What does FIFO refer to? - CORRECT ANSWER Rotating stock so that the first one
purchased is used first
Standardized recipes are available in many culinary reference books. True or False -
CORRECT ANSWER False
Excessive kitchen waste can negatively affect a restaurant's food cost percentage. True or
False - CORRECT ANSWER True
Which is the best cutting surface? Wood, glass, stainless steel, or marble. - CORRECT
ANSWER Wood
