, TESTBANK for Professional Cooking for
Canadian Chefs, 9th Edition by Wayne Gisslen
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,Sample Test Questions
Multiple Choice
1. The chef Carême is famous for:
a) the development of the classical brigade system that is still in use in many of today's
kitchens.
b) refining and organizing cooking techniques, recipes, and menus, and thus bringing
cooking out of the Middle Ages and into the modern period.
c) the introduction of food preservation techniques, such as freezing, that caused
revolutionary changes in food service and in eating habits.
d) none of these.
2. Which of the following cooks may handle meat products as part of their duties?
a) roast cook
b) pantry cook
c) sauce cook
d) all of these
3. The sauce chef prepares which of the following as part of his or her duties?
a) broiled meats
b) roasted meats
c) sautéed meats
d) none of these
4. In the late 1700s, new developments in food service received a great stimulus __________.
a) at the time of the French Revolution
b) because many chefs found themselves without jobs
c) when chefs began opening restaurants in and around Paris to support themselves
d) all of these
5. Carême’s books contain the first systematic account of __________.
a) recipes
b) menu making
c) cooking principles
d) all of these
6. The invention of this piece of kitchen equipment in the eighteenth century changed the
organization of the kitchen.
a) refrigerator
b) mixer
c) stove
d) none of these
1
,7. Escoffier simplified the “general confusion” of the old menus by calling for
a) only one or two dishes per course.
b) dishes to follow one another harmoniously.
c) dishes to delight the taste with their delicacy and simplicity.
d) all of these
8. Changes in the food industry during the twentieth century have been due to __________.
a) the development of new equipment
b) increased sanitary and nutritional awareness
c) the development and availability of new food products
d) all of these
9. If Carême and Escoffier were alive today, they would discover that _________.
a) many foods that were rare or expensive in their time are now affordable
b) sanitation and nutrition have become important parts of a chef’s training
c) cooks have access to many convenience products
d) all of these
10. Nouvelle cuisine __________.
a) depends on flour to thicken sauces
b) was a return to the traditional practices of Carême
c) places its emphasis on simpler, more natural flavors and preparations
d) depends on flour to thicken sauces and places its emphasis on simpler, more natural
flavors and preparations
11. You are reading the table of contents of a book titled Principles of Kitchen Organization.
Which of the following chapter titles are you likely to see?
a) How to Increase Task Efficiency
b) The Assignment and Allocation of Tasks
c) How to Communicate Responsibilities Clearly
d) all of these
12. The way a kitchen is organized would depend least on which of the following factors?
a) the menu
b) the size of the operation
c) the type of customers served
d) the physical facilities of the kitchen
13. The __________ works as assistant to the chef and is directly in charge of production and
the minute-by-minute supervision of the staff when the chef is not at hand.
a) tournant
b) sous chef
c) entremetier
d) garde manger
2
,14. An executive chef is responsible for __________.
a) menu planning
b) costing and purchasing
c) work schedule planning
d) all of these
15. Which of the following combinations is correct?
a) entremetier—fish
b) grillardin—sauces
c) poissonier—vegetables
d) garde manger—cold foods
16. If you were hired as a working chef, you would __________.
a) be in charge of the kitchen
b) handle one of the production stations
c) work in a kitchen that has an executive chef
d) be in charge of the kitchen and handle one of the production stations
17. A chef is someone who __________.
a) wears a white chef’s hat
b) likes to cook for guests in his/her home
c) is in charge of a kitchen or a part of a kitchen
d) has read and understood the information in this book
18. An executive chef must have __________ knowledge and skills.
a) supervisory
b) management
c) food production
d) all of these
19. A professional food-service worker possesses ____________.
a) staying power and a positive attitude toward the job
b) eagerness to learn and the ability to work with people
c) experience, dedication to quality, and a good understanding of the basics
d) all of these
20. When commercial kitchens first started using stoves, they were divided into three
departments:
a) the stove, the oven, and the deep-fryer.
b) the stove, the oven, and the rotisserie.
c) the stove, the rotisserie, and the pantry.
d) the stove, the pantry, and the grill.
3
,21. The first restaurant was started
a) in France in the eighteenth century, selling soups called “restoratives.”
b) in England by a man named Boulanger, who cooked meat dishes to order rather than in
large batches.
c) by a French chef named Taillevent.
d) by Italian cooks brought to France by Caterina de Medici.
22. The style of professional cooking that developed after Carême is called “international”
because
a) chefs from around the world, after an international meeting in 1830, voted to adopt the
basic principles put forth by Carême.
b) improved transportation systems brought new ingredients from around the world.
c) the same basic cooking principles were used internationally in commercial kitchens.
d) all of these
23. Escoffier’s books, including Le Guide Culinaire, are ______________.
a) still widely used today
b) important reference works for professional chefs
c) a simple system of recipes based on main ingredient and cooking method
d) all of these
24. The new method of kitchen organization adopted early in the twentieth century
_________________.
a) was Escoffier’s achievement
b) is still in use today, especially in large hotels
c) resulted in a streamlined workplace
d) all of these
25. Fusion cuisine is ___________________________.
a) sometimes a jumbled mess
b) a cooking style that uses ingredients and techniques from more than one regional or
international cuisine
c) bringing new excitement to cooking and restaurant menus in the hands of skilled chefs
d) all of these
26. Caterina Medici and her Italian cooks are correctly credited with ___________.
a) modernizing French cuisine
b) inspiring many new and important cookbooks to be written
c) bringing more refined manners and elegance to European dining rooms
d) creating the modern menu where everyone at the table eats the same dishes at the same
time
4
,Matching
27. In the blanks provided after the food items listed in column 1, write the letter from column 2
that corresponds to the name of the station of the kitchen brigade responsible for its
preparation.
Column 1 Column 2
a. Broiled steak __________________ i. Garde manger
b. Roast beef __________________ ii. Saucier
c. Glazed carrots __________________ iii. Grillardin
d. Poached fillets of sole __________________ iv. Poissonier
e. Apple pie __________________ v. Entremetier
f. Hollandaise sauce __________________ vi. Patissier
g. Salad dressing __________________ vii. Rotisseur
True/False
28. The sous chef supervises production in the kitchen.
a) True
b) False
29. The executive chef of a large hotel often spends more time at a desk than in the production
area.
a) True
b) False
30. One of Escoffier's achievements was the simplification of classical cooking.
a) True
b) False
31. The position of second cook is an entry-level job.
a) True
b) False
32. Graduating with high grades from a food production course qualifies you to be a chef.
a) True
b) False
33. The ability to work with other people is a necessary skill only for supervisory personnel.
a) True
b) False
5
,34. The following are all factors that must be considered when planning the organization of a
kitchen staff: the types of food served, the size of the establishment, the number of
customers served, the equipment available.
a) True
b) False
35. Skilled personnel who cook foods to order are in demand in all types of food-service
operations.
a) True
b) False
36. Future developments in convenience foods and automated equipment will eventually
eliminate the need for highly skilled cooks.
a) True
b) False
37. Nouvelle cuisine is the French name for the type of classical cooking developed by
Escoffier.
a) True
b) False
6
,Answers to Test Questions
Multiple Choice
1. b 11. d 21. a
2. d 12. c 22. c
3. c 13. b 23. d
4. d 14. d 24. d
5. d 15. d 25. d
6. c 16. d 26. c
7. d 17. c
8. d 18. d
9. d 19. d
10. c 20. b
Matching
27. a. iii
b. vii
c. v
d. iv
e. vi
f. ii
g. i
True/False
28. T
29. T
30. T
31. F
32. F
33. F
34. T
35. F
36. F
37. F
7
, Sample Test Questions
Multiple Choice
1. Which of the following is the best way to tell whether food from a bulging can is safe to eat?
(a) Taste a small amount to look for off flavors.
(b) Smell the food without tasting to look for undesirable or off aromas.
(c) Look for discoloration of the food.
(d) None of these. Bulging cans should simply be regarded as unsafe and should be
disposed of.
2. Pathogens are most specifically __________ bacteria.
(a) harmless
(b) beneficial
(c) undesirable
(d) disease-causing
3. All bacteria are __________.
(a) harmless
(b) beneficial
(c) undesirable
(d) none of these
4. Bacteria __________.
(a) multiply by splitting in half
(b) can double in number every 15 to 30 seconds
(c) can multiply to a million in less than 30 minutes
(d) all of these
5. Which of the following conditions can affect the growth of bacteria?
(a) food and moisture
(b) acidity and alkalinity
(c) temperature, air, and time
(d) all of these
6. The temperature range of the Food Danger Zone is _____.
(a) between 40° and 140° F ° (4° to 60°C)
(b) a factor that affects the growth of only anaerobic bacteria
(c) the range of temperature in which bacterial growth is slowest
(d) all of these
7. Which of the following is not one of the three principles of food protection from bacteria?
(a) Kill bacteria.
(b) Stop bacteria from growing.
(c) Keep bacteria from spreading.
(d) Promote the locomotion of bacteria.
1
Canadian Chefs, 9th Edition by Wayne Gisslen
Hello all ,
We have all what you need with best price
Our email :
Our website :
testbanks-store.com
,Sample Test Questions
Multiple Choice
1. The chef Carême is famous for:
a) the development of the classical brigade system that is still in use in many of today's
kitchens.
b) refining and organizing cooking techniques, recipes, and menus, and thus bringing
cooking out of the Middle Ages and into the modern period.
c) the introduction of food preservation techniques, such as freezing, that caused
revolutionary changes in food service and in eating habits.
d) none of these.
2. Which of the following cooks may handle meat products as part of their duties?
a) roast cook
b) pantry cook
c) sauce cook
d) all of these
3. The sauce chef prepares which of the following as part of his or her duties?
a) broiled meats
b) roasted meats
c) sautéed meats
d) none of these
4. In the late 1700s, new developments in food service received a great stimulus __________.
a) at the time of the French Revolution
b) because many chefs found themselves without jobs
c) when chefs began opening restaurants in and around Paris to support themselves
d) all of these
5. Carême’s books contain the first systematic account of __________.
a) recipes
b) menu making
c) cooking principles
d) all of these
6. The invention of this piece of kitchen equipment in the eighteenth century changed the
organization of the kitchen.
a) refrigerator
b) mixer
c) stove
d) none of these
1
,7. Escoffier simplified the “general confusion” of the old menus by calling for
a) only one or two dishes per course.
b) dishes to follow one another harmoniously.
c) dishes to delight the taste with their delicacy and simplicity.
d) all of these
8. Changes in the food industry during the twentieth century have been due to __________.
a) the development of new equipment
b) increased sanitary and nutritional awareness
c) the development and availability of new food products
d) all of these
9. If Carême and Escoffier were alive today, they would discover that _________.
a) many foods that were rare or expensive in their time are now affordable
b) sanitation and nutrition have become important parts of a chef’s training
c) cooks have access to many convenience products
d) all of these
10. Nouvelle cuisine __________.
a) depends on flour to thicken sauces
b) was a return to the traditional practices of Carême
c) places its emphasis on simpler, more natural flavors and preparations
d) depends on flour to thicken sauces and places its emphasis on simpler, more natural
flavors and preparations
11. You are reading the table of contents of a book titled Principles of Kitchen Organization.
Which of the following chapter titles are you likely to see?
a) How to Increase Task Efficiency
b) The Assignment and Allocation of Tasks
c) How to Communicate Responsibilities Clearly
d) all of these
12. The way a kitchen is organized would depend least on which of the following factors?
a) the menu
b) the size of the operation
c) the type of customers served
d) the physical facilities of the kitchen
13. The __________ works as assistant to the chef and is directly in charge of production and
the minute-by-minute supervision of the staff when the chef is not at hand.
a) tournant
b) sous chef
c) entremetier
d) garde manger
2
,14. An executive chef is responsible for __________.
a) menu planning
b) costing and purchasing
c) work schedule planning
d) all of these
15. Which of the following combinations is correct?
a) entremetier—fish
b) grillardin—sauces
c) poissonier—vegetables
d) garde manger—cold foods
16. If you were hired as a working chef, you would __________.
a) be in charge of the kitchen
b) handle one of the production stations
c) work in a kitchen that has an executive chef
d) be in charge of the kitchen and handle one of the production stations
17. A chef is someone who __________.
a) wears a white chef’s hat
b) likes to cook for guests in his/her home
c) is in charge of a kitchen or a part of a kitchen
d) has read and understood the information in this book
18. An executive chef must have __________ knowledge and skills.
a) supervisory
b) management
c) food production
d) all of these
19. A professional food-service worker possesses ____________.
a) staying power and a positive attitude toward the job
b) eagerness to learn and the ability to work with people
c) experience, dedication to quality, and a good understanding of the basics
d) all of these
20. When commercial kitchens first started using stoves, they were divided into three
departments:
a) the stove, the oven, and the deep-fryer.
b) the stove, the oven, and the rotisserie.
c) the stove, the rotisserie, and the pantry.
d) the stove, the pantry, and the grill.
3
,21. The first restaurant was started
a) in France in the eighteenth century, selling soups called “restoratives.”
b) in England by a man named Boulanger, who cooked meat dishes to order rather than in
large batches.
c) by a French chef named Taillevent.
d) by Italian cooks brought to France by Caterina de Medici.
22. The style of professional cooking that developed after Carême is called “international”
because
a) chefs from around the world, after an international meeting in 1830, voted to adopt the
basic principles put forth by Carême.
b) improved transportation systems brought new ingredients from around the world.
c) the same basic cooking principles were used internationally in commercial kitchens.
d) all of these
23. Escoffier’s books, including Le Guide Culinaire, are ______________.
a) still widely used today
b) important reference works for professional chefs
c) a simple system of recipes based on main ingredient and cooking method
d) all of these
24. The new method of kitchen organization adopted early in the twentieth century
_________________.
a) was Escoffier’s achievement
b) is still in use today, especially in large hotels
c) resulted in a streamlined workplace
d) all of these
25. Fusion cuisine is ___________________________.
a) sometimes a jumbled mess
b) a cooking style that uses ingredients and techniques from more than one regional or
international cuisine
c) bringing new excitement to cooking and restaurant menus in the hands of skilled chefs
d) all of these
26. Caterina Medici and her Italian cooks are correctly credited with ___________.
a) modernizing French cuisine
b) inspiring many new and important cookbooks to be written
c) bringing more refined manners and elegance to European dining rooms
d) creating the modern menu where everyone at the table eats the same dishes at the same
time
4
,Matching
27. In the blanks provided after the food items listed in column 1, write the letter from column 2
that corresponds to the name of the station of the kitchen brigade responsible for its
preparation.
Column 1 Column 2
a. Broiled steak __________________ i. Garde manger
b. Roast beef __________________ ii. Saucier
c. Glazed carrots __________________ iii. Grillardin
d. Poached fillets of sole __________________ iv. Poissonier
e. Apple pie __________________ v. Entremetier
f. Hollandaise sauce __________________ vi. Patissier
g. Salad dressing __________________ vii. Rotisseur
True/False
28. The sous chef supervises production in the kitchen.
a) True
b) False
29. The executive chef of a large hotel often spends more time at a desk than in the production
area.
a) True
b) False
30. One of Escoffier's achievements was the simplification of classical cooking.
a) True
b) False
31. The position of second cook is an entry-level job.
a) True
b) False
32. Graduating with high grades from a food production course qualifies you to be a chef.
a) True
b) False
33. The ability to work with other people is a necessary skill only for supervisory personnel.
a) True
b) False
5
,34. The following are all factors that must be considered when planning the organization of a
kitchen staff: the types of food served, the size of the establishment, the number of
customers served, the equipment available.
a) True
b) False
35. Skilled personnel who cook foods to order are in demand in all types of food-service
operations.
a) True
b) False
36. Future developments in convenience foods and automated equipment will eventually
eliminate the need for highly skilled cooks.
a) True
b) False
37. Nouvelle cuisine is the French name for the type of classical cooking developed by
Escoffier.
a) True
b) False
6
,Answers to Test Questions
Multiple Choice
1. b 11. d 21. a
2. d 12. c 22. c
3. c 13. b 23. d
4. d 14. d 24. d
5. d 15. d 25. d
6. c 16. d 26. c
7. d 17. c
8. d 18. d
9. d 19. d
10. c 20. b
Matching
27. a. iii
b. vii
c. v
d. iv
e. vi
f. ii
g. i
True/False
28. T
29. T
30. T
31. F
32. F
33. F
34. T
35. F
36. F
37. F
7
, Sample Test Questions
Multiple Choice
1. Which of the following is the best way to tell whether food from a bulging can is safe to eat?
(a) Taste a small amount to look for off flavors.
(b) Smell the food without tasting to look for undesirable or off aromas.
(c) Look for discoloration of the food.
(d) None of these. Bulging cans should simply be regarded as unsafe and should be
disposed of.
2. Pathogens are most specifically __________ bacteria.
(a) harmless
(b) beneficial
(c) undesirable
(d) disease-causing
3. All bacteria are __________.
(a) harmless
(b) beneficial
(c) undesirable
(d) none of these
4. Bacteria __________.
(a) multiply by splitting in half
(b) can double in number every 15 to 30 seconds
(c) can multiply to a million in less than 30 minutes
(d) all of these
5. Which of the following conditions can affect the growth of bacteria?
(a) food and moisture
(b) acidity and alkalinity
(c) temperature, air, and time
(d) all of these
6. The temperature range of the Food Danger Zone is _____.
(a) between 40° and 140° F ° (4° to 60°C)
(b) a factor that affects the growth of only anaerobic bacteria
(c) the range of temperature in which bacterial growth is slowest
(d) all of these
7. Which of the following is not one of the three principles of food protection from bacteria?
(a) Kill bacteria.
(b) Stop bacteria from growing.
(c) Keep bacteria from spreading.
(d) Promote the locomotion of bacteria.
1
