Los Angeles Mission College Culinary Fundamentals I 101 Spring-16. Midterm Exam

Transcription

1 1. What is a capon? a. squab b. young pigeon c. castrated male chicken d. young turkey 2. Which class of poultry is younger and more tender? a. roaster b. broiler/fryer c. mature d. yearling 3. Which of the following is not a good indication of doneness for poultry? a. juices run clear b. timing c. internal temperature d. looseness of the joints 4. What is the fattened liver of a special type of duck or goose? a. sweetbreads b. offal c. foie gras d. tripe 5. The keel bone is found in a bird's thigh. 6. An airline breast has all skin and bones removed. 7. Poultry is highly perishable. 8. The traditional Thanksgiving turkey is from the Young class. 9. Keep the liquid at a full rolling boil when poaching chicken breast.

2 10. When gauging the doneness of roasted poultry, insert the instant read thermometer into the thickest part of the meat, not just the breast. 11. How does a dish taste when it lacks salt? a. bitter b. sour c. flat d. unbalanced 12. In general, when should fresh herbs be added to a cooked dish? a. any time b. at the start of cooking c. after cooking is completed d. near the end of cooking 13. At what temperature do foods have the strongest taste? a. very cold b. cold c. warm d. hot 14. What is the final flavor that remains in the mouth after swallowing? a. low or bass notes b. top or high notes c. middle notes d. aftertaste or finish 15. White peppercorns come from the same plant as what other pepper? a. Aleppo peppers b. paprika c. pink peppercorns d. black peppercorns 16. Which of the following oils has the highest smoke point? a. extra-virgin olive oil b. peanut oil c. butter d. soybean oil 17. Which of the following is a member of the Capsicum plant family? a. Piper nigrum b. chile pepper c. Szechuan pepper d. Melegueta pepper

3 18. What is rancidity? a. the chemical change in fats when exposed to air, light and heat b. objectionable odors in stale fat c. objectionable flavors in stale fat d. all of the above 19. Which of the following is a type of hot seasoning paste used in Indian cooking? a. chipotle in adobo b. garam masala c. ras el hanout d. za'atar 20. Spices and dried herbs last indefinitely if stored in a cool, dry place. 21. As water evaporates during the cooking of soups and sauces, salty aromas may be lost. Additional salt should be added to compensate. 22. What type of menu do most fast food restaurants use? a. market menu b. static menu c. cycle menu d. prix fixe menu 23. What type of menu lists each food and beverage item with their prices? a. semi à la carte menu b. prix fixe menu c. table d'hôte menu d. à la carte menu 24. Which of the following menu statements would be controlled by truth in advertising laws? a. "delicious vegetables" b. "fresh bread" c. "Roquefort dressing" d. "big, juicy burgers" 25. What factor does the total recipe cost include? a. labor b. prime costs c. ingredient costs d. profit

4 26. What type of menu consists of small portions in four, five or more courses for a fixed price? a. California menu b. tasting menu c. prix fixe menu d. static menu 27. A typical American meal consists of an appetizer, entrée and dessert. 28. Excessive kitchen waste can negatively affect a restaurant's food cost percentage. 29. A menu should not combine à la carte, semi à la carte and table d'hôte choices. 30. Which is the best cutting surface? a. wood b. glass c. marble d. stainless steel 31. What cutting technique do you use when uniformity of size and shape do not matter? a. chop b. mince c. dice d. chiffonade 32. A dull knife is more dangerous than a sharp one. 33. You must first cut a carrot into sticks before you can dice it. 34. On a triple-faced whetstone, you should progress from the coarsest to the finest surface. 35. What is the manually operated slicer made of stainless steel with adjustable slicing blades? a. buffalo chopper b. vertical cutter/mixer c. mandoline d. spider

5 36. What tasks can a tilting skillet be used for? a. making soup and stock b. sautéing and pan-frying c. steam table d. all of the above 37. What is another name for the broiler used to top-brown foods or finish off dishes? a. salamander b. rotisserie c. griddle d. rondeau 38. How much should you adjust baking temperatures when using a convection oven? a. increase it by 25 F b. decrease it by 10 F c. decrease it by 25 F d. increase it by 10 F 39. What is the most important quality of a deep-fat fryer? a. recovery time b. curved, easy-to-clean sides c. automated basket mechanisms d. gas versus electric 40. Which of the following materials should not be used in a food service operation? a. ceramic b. enamel c. plastic d. glass 41. Food preservation and storage techniques expanded to include freeze-drying and canning after the Industrial Revolution of the 19th century. 42. The French Revolution ( ) freed chefs from private kitchens and played a major role in the development of the restaurant industry. 43. Which quality is not required to become a professional chef? a. skill b. ego c. dedication d. professional pride

6 44. What is the popular salad mixture of baby lettuces called? a. mesclun b. laitue c. cos d. microgreens 45. What are simple carbohydrates? a. starches b. polysaccharides c. naturally occurring sugars d. fiber 46. What is a calorie? a. the amount of heat required to raise 1000 grams of water one degree Celsius b. a kilocalorie c. the amount of energy in food d. all of the above 47. What are lipids? a. amino acids b. flavonoids c. fats d. complex carbohydrates 48. Minerals contain no calories. 49. Nonessential nutrients are only needed in very small amounts. 50. Proteins are found in animal but not plant foods.