Cook's Red Seal Exam Study Guide

Canadian Cooks Red Seal Exam Study Guide The Original and Best Helping Cook’s for 20 Years 300 Questions + Helpful Information Copyright Chef Steven Michaels

1) What does the term rind-ripened refer to in the cheese making process? a) cheeses which are aged after they are coated with wax b) cheeses which are fully ripened before coating with wax c) cheeses which develop a natural rind during aging which remains edible d) cheeses which are served fresh with little forced aging .2) What name is given to a gelatin-like carbohydrate obtained from certain fruits and used to thicken jams and jellies. a) pectin b) galactose c) glucose d) maltose .3) What name is given to very small herrings that are often canned in oil or sauce and served as an appetizer, sandwich or salad component? a) minnow b) sardines c) anchovies d) shiners .4) The grayish-green ring which can develop around the yolk of an overcooked hardboiled egg is actually a chemical compound known as what? a) salmonella enteriditus b) ferrous sulfide c) bicarbonate sulfide d) chalaza .5) What cooking technique is an example of moist and dry heat cooking combined? a) grilling b) braising c) sautéing d) deep fat frying .6) What does the number stamped on portion scoops refer to? a) the size of the handle b) the number of ounces it measures c) the number of scoops per gallon d) the number of scoops per quart .

7) The pigment found in yellow and orange vegetables is known as what? a) flavon b) carotene c) acidic d) alkaline . 8) A tool used for removing scum or solid pieces from stocks or deep fat fryers is called: a) spatula b) skimmer c) grease remover d) spider . 9) Name the four parts of a basic stock? a) 1) liquid, 2) bones, 3) lemon juice, 4) seasonings b) 1) liquid 2) nourishing element 3) aromatics 4) seasonings c) 1) liquid, 2) wine, 3) lemon juice, 3) sachet, 4) bay leaves d) 1) liquid, 2) muscle, 3) wine, 4) herbs .10) To which family of flowers are onions related to? a) lily family b) fungi family c) parsley family d) daisy family .11) All clams are an example of what species of shellfish? a) bivalves b) cephalopods c) univalves d) crustaceans .12) What vegetable is a member of the lily family and is eaten when its young shoots just break the ground’s surface? a) asparagus b) scallions c) leeks d) onion .

13) What cooking technique is defined in the following statement; “To briefly and partially cook a food in boiling water or hot liquid”? a) simmering b) boiling c) blanching d) frying .14) What type of manual cutting tool makes almost perfect vegetable cuts? a) slicing machine b) chinois c) mandoline d) buffalo chopper .15) Name three additional starches besides flour, used for thickening sauces and soups? a) 1) pudding, 2) gelatin, 3) casein b) 1) gelatin, 2) tapioca pudding, 3) nori c) 1) cornstarch 2) arrowroot 3) tapioca d) 1) bulgur, 2) groats, 3) buckwheat .16) When selecting a fat for deep frying you should consider what important factors? a) resistance to chemical breakdown b) smoke point c) flavor d) all of the above .17) What name is used to describe a very large variety of garlic; they can grow as large as small apples? a) aoile b) whale c) elephant d) grande .18) A cooked fat and flour thickening agent is known as what? a) liaison b) whitewash c) roux d) beurre manie .

19) Scrambled eggs that are tough and rubbery are probably caused by what? a) made with water instead of milk b) undercooking c) overcooking d) made with old eggs .20) By what measures are grains of rice classified? a) by the length of the grain compared to the width b) color and Size c) age, color d) number of kernels per pound .21) List three ways in which meat can be tenderized? a) 1) pounding, 2) marinating, 3) cook well done b) 1) marinating, 2) cooked well done, 3) cut into bite size c) 1) pounding 2) aging 3) cooking d) 1) pounding, 2) curing, 3) aging .22) Name the three distinct categories of mollusks? a) 1) univalve, 2) bivalve, 3) salt water b) 1) fresh water, 2) salt water, 3) univalve c) 1) univalves 2) bivalves 3) cephalopods d) 1) drawn, 2) cephalopods, 3) salt water .23) The primal cut of beef that is located between the chuck and the short loin is known as the _________. a) flank b) short plate c) rib d) sirloin .24) What is the major difference between broiling and grilling? a) the time temperature ratio b) the doneness of meat c) the location of the heat source; above versus below d) how the grill marks look .

25) Name the processed meat which is made from the navel portion of the beef plate,covered with black pepper and spices after it is cured, hot smoked and fully cooked? a) Pastrami b) Pepper salami c) Smoked knuckle d) Corn ham .26) Over easy, hard fried, basted, and sunny-side, are all what? a) Stir fry b) Types of fried eggs c) Baked d) Omelet .27) Cold sauces should be stored in what type of containers? a) Stainless steel b) Plastic or glass (non-reactive) c) Aluminum d) Metal .28) A boat shaped savory dough shell that is filled and served a) Tartlet b) Barquette c) Rumanki d) Profiterole .29) What gives Milanese -type rissoto it’s distinct color? a) Saffron b) Browning c) Carmelization d) Chicken broth .30) Which of the following salad oils has the most distinct flavor: a) Corn b) Safflower c) Virgin Olive d) Cottonseed .

31) When baking a paté, in order to prevent the crust from cracking you add what? a) More eggs b) Cream of Tartar c) A chimney d) Fat back .32) A salad made with apples, celery and chopped walnuts folded together with a light emulsified dressing is: a) Astoria salad b) Waldorf salad c) Caesar Salad d) Plaza salad .33) What is it called when a second stock is prepared using the same bones? a) Remouillage b) Sous Stoack c) White wash d) Depouillage .34) Name the raw form of Prosciutto ham? a) Crudo b) Saucisson c) Jambon d) Porcelet .35) What sauce is achieved when finely diced truffles are added to sauce Madeira? a) Burgundy b) Périgueux c) Bordelaise d) Supreme .36) Which of the following lettuces is used in a Caesar salad: a) Boston b) Lettuce c) Iceberg d) Romaine .

37) How long should you allow granulated gelatin to bloom? a) As needed b) 20 minutes c) Approximately 10 minutes d) 2-3 minutes .38) Name the cooked version of prosciutto ham? a) Smoked shoulder b) Cotto ham c) Smoked pork loin d) Boiled shoulder .39) Name the two emulsifying agents used when emulsifying a French dressing? a) Cornstarch b) Arrowroot c) Egg yolk and dry mustard d) Waxy maize .40) Name the three types of in-edible sausage casings? a) 1) natural, 2) collagen, 3) caulfat b) 1) sheep, 2) hog, 3) beef c) 1) caul fat, 2) hog, 3) beef d) 1) plastic 2) peelable cellulose 3) fibrous cellulose .41) Name the Northern Italian highly seasoned fresh pork sausage, encased in the boned leg section of the skin with the foot attached? a) Zaybion b) Zampone c) Prosciutto d) Carpachio .42) A typical sandwich provides which 4 nutritional values? a) Carbohydrates, water, lipids, protein b) Water, fat, carbohydrates, minerals c) Starch, carbohydrates, vitamins, minerals d) Protein, minerals, lipids, water .

43) Two round Dutch cheeses are: a) Edam and Gruyere b) Gouda and Gruyere c) Edam and Emmenthal d) Edam and Gouda .44) Any comminuted meat product, made from one or more types of meat which has been seasoned and frequently cured could be defined as? a) Chevrier b) Prociutlo c) Sausage d) Jambon .45) The legs used on a piece of equipment or a table in a food preparation area must be at least _____ inches (cm) high to allow for easy cleaning underneath. a) 6 (15 cm) b) 4 (10 cm) c) 8 (20 cm) d) 12 (30 cm) .46) What affect, if any, does cooking have on seafood toxins found in predatory reef fish? a) has no affect at all b) destroys it all c) renders it harmless d) decreases toxicity .47) From a sanitation standpoint, which of the following criteria should be least important when selecting materials for walls, floors, and ceilings? a) cost b) durability c) cleanability d) absorbency .48) Which bacteria is most associated with raw eggs and poultry? a) salmonella b) profigence c) hepatitis d) trichinosis .

49) Which of the following statement about proper hand washing techniques is false? a) plastic gloves eliminate the need for constant hand washing b) hands must be washed after using the toilet c) food workers must wash their hands after returning from a break d) food workers must wash their hands during food preparation when they switch from raw to cooked meat .50) What is the major factor which produces the toxin histamine in tuna, mackerel, bluefish, swordfish and bonito, leading to scombroid poisoning? a) time-temperature abuse b) the waters from which they were harvested c) the size of the item when it is cooked d) the length of cooking times .51) How long should you wash your hands after using the bathroom to ensure no contamination of pathogens can occur when you return to handling foods? a) minimum of 20 seconds b) maximum of 10 seconds c) time is not important d) minimum of 1 minute .52) The easiest way to prevent possible parasitic infections from contaminated food sources is to do what to them?. a) cook them to a minimum of 145 degrees F (63°C) b) cook them to a minimum of 185 degrees F (85°C) c) keep pork and fish off of the menu d) cut out the parasites before cooking the items .53) Before any work area, utensil or surface can be properly sanitized what must happen first? a) must be thoroughly cleaned b) must be wiped off c) must be rinsed with clean, hot water d) must be sprayed with bleach solution .

54) What is the first step in the proper hand-washing technique that can ensure that hands can be fully and completely cleaned? a) take off all jewelry b) using a white or stainless steel hand-wash sink c) make sure water is 100 degrees F ( 38°C) or higher d) wear short sleeved shirts or chef coats .55) Which of the following storage practices should prompt immediate corrective action when following a HACCP plan? a) raw pork cutlets are stored above macaroni salad in the reach-in refrigerator b) products in the freezer are being rotated on a first-in, firstout stock basis c) foods stored in the dry storage area are removed from their shipping containers d) dairy is stored in the same refrigeration unit as raw meats and produce .56) Besides pork, what other types of meat are subject to trichinella infestation? a) wild game such as bear and boar b) older chickens c) dairy cows past their production years d) rabbits .57) The best way to prevent a pest population from infesting a food establishment is to do what?: a) practice good sanitation practices to eliminate food, water, and harborage areas for pests b) hire a professional pest control operator to apply pesticides liberally to kill pests c) not use foods and ingredients that are likely to attract pests to the establishment d) place glue traps and other devices around the perimeter of the building to catch pests when they get close .58) When hot water is used to sanitize equipment in a mechanical ware washing operation, the temperature of the sanitizing water as measured at the final rinse manifold must be maintained at a minimum of ______or above. a) 180 degrees F (82°C) b) 160 degrees F (71°C) c) 140 degrees F (60°C) d) 194 degrees F (90°C) .

59) The Anisakis roundworm is usually associated with what type of foods? a) marine fish b) raw pork c) contaminated raw eggs d) all forms of poultry .60) Omega 3 fatty acid is also known by what other name? a) fish oil b) lenoleic acid c) olive oil d) linolenic acid .61) The endosperm of a whole wheat seed kernel is composed primarily of what? a) fiber b) starch c) flavor additions d) fat .62) What causes the sensation of hot or peppery to occur in the human mouth or on the tongue when using black or cayenne pepper in cooking? a) high concentration of vitamin C b) a taste sensation through the taste buds c) microscopic spikes d) acidic irritants .63) How many calories are found in 1/2 ounce of oil? a) 50-75 calories b) 120 - 130 calories c) 300 calories d) 100 calories .64) Name the two primary sources from which refined table sugar is made? a) fruits and vegetables b) vanilla and anise c) complex carbohydrates and fruit sugar d) sugar cane and sugar beets .

65) Which of the following is the correct term given to the process of hardening otherwise liquid oils into solid fats? a) hydrogenation b) saturation c) gelatinization d) oxidation .66) Vitamin E prevents what from happening internally which can destroy other needed vitamins such as C and A? a) oxidation b) saturation c) excretion d) dehydration .67) To what percent will the human body utilize proteins from animal (plant) sources? a) 100% from plant (50% from animal) b) 80 - 90 % from animal (50-60% from plant) c) 10% from animal (90% from plant) d) 95% from both .68) Where can we find glucose occurring naturally in foods? a) grains and legumes b) grape juice, honey and certain vegetables c) dairy and eggs d) meats .69) To reduce the overall amount of fat in sauces, which type of stock is best used in addition to or as a complete replacement for a more traditional stock used as its base? a) vegetables stocks b) lean chicken stocks c) seafood fumets d) lean veal stocks .70) Which of the following minerals is essential to the transmission of nerve impulses responsible for many re-occurring bodily functions? a) fluoride b) copper c) sodium d) calcium .

71) Name the essential amino acid, which is typically missing in most grains? a) oleic b) mysine c) tryptophan d) lysine .72) Although very flavorful, the over consumptions of these types of meats can contain high levels of carcinogens? a) smoked fish b) charred meats c) fatty meats d) canned meats .73) Name the three minerals present in the greatest amounts in cereal grains? a) 1) calcium, 2) iron, 3) phosphorous b) 1) zinc, 2) mercury, 3) copper c) 1) sodium, 2) carbonate, 3) bisulfate d) 1) potassium 2) magnesium 3) fluoride .74) Peanuts, olives, avocados, almonds, hazelnuts, and canola oil are all rich in what type of fats? a) monounsaturated b) poly-unsaturated c) cholesterol d) saturated .75) Being a leader can be defined as: a) being the boss b) being able to discipline others c) guiding or influencing others d) being a politician .76) Before making any decision you should: a) ask everyone’s opinion b) consider the alternatives c) consider how much it will increase production while maintaining costs d) take time to consider all of the ramifications .

77) The final and most important step in making decisions is to: a) make them quickly b) don’t take any criticism c) get approval first d) follow-up with the results .78) You can reduce risks taken in business by: a) asking everyone their opinions b) collecting all relative data before making a decision c) only make decisions that you know will work d) don’t make risky decisions .79) One way to deal better with diversity is to: a) learn about different cultures b) ignore it exists c) hire interpreters d) hire only the same types of workers .80) Another way to reduce risks in business is to: a) conduct surveys b) be secretive about new strategies c) try new things early in the day d) have a contingency plan .81) A key to supervisory success can be: a) your ability to get the job done b) your friendly behavior c) your sensibility to diversity d) your ability to change worker’s attitudes .82) To show respect for gender issues: a) shower complements on to the female workers b) have the men do all the hard lifting c) give women lighter work loads d) treat all employees the same .

83) A manager is a person who: a) directs and controls b) gets paid the highest wage c) has been around the longest d) is well liked .84) Today, workers expect to be treated: a) as people first b) as a part of the production machine c) irreplaceable d) as conformists .85) Which obligations do supervisors have? a) to the owners b) to the customers c) to the employees d) all of the above .86) Transformational leaders: a) act as a coach and mentor b) inspire workers about the mission c) lead by example d) all of the above .87) The theory that the best motivator is opportunity for achievement and growth is associated with: a) Frederick Herzberg b) Victor Vroom c) Abraham Maslow d) Douglas McGregor .88) The “Hawthorne Studies” represented an effort to: a) Measure employees attitudes towards management b) Determine the effects of the length of the work day c) Increase employee productivity through motivation d) Measure the effects of light and rest on employee productivity .

89) When you become a supervisor, your responsibilities are: a) to be strict and unbending b) as a friend c) to make workers like you d) as a manager .90) Which browning reaction is responsible for developing the flavors and odor associated with fresh baked bread? a) Maillard reaction b) caramelization c) gelatinization d) enzymatic .91) By what mixing method are traditional pound cakes made? a) muffin method b) straight method c) creaming method d) sponge method .92) During which phase of the basic yeast bread making process do you punch the dough down to expel and redistribute gas pockets that have formed? a) after initial fermentation b) during proofing c) after initial mixing of the dough d) after proofing .93) It is common to add an ingredient to modern day sour dough starters to create better consistency in the final results. Which ingredient is it that is added today, but was not traditionally needed? a) salt b) milk c) sugar d) yeast .

94) What may be the cause of muffins cracking at the top during the baking process,but before they are fully baked? a) not enough liquid was used b) too much baking soda was used c) the oven temperature was too low d) the batter was over mixed .95) To what type of cake base are nuts, raisins and candied fruit added to make French-Style Fruitcake? a) genoise b) angel food cake c) chiffon cake d) pound cake, or creamed fat .96) When is the cooked fruit method of pie fillings appropriate to apply? a) when the fruit needs extra cooking in order to soften it b) when utilizing berries because they cook so quickly c) when there is not enough time to fully bake a raw pie d) when there is more than one fruit used .97) Which type of dough could be used to make the popular French doughnuts called beignets? a) Danish dough b) genoise c) choux paste d) puff pastry .98) High altitudes affect what two things about cake baking? a) shape and crust formation b) taste and flavor c) rise and moisture content d) size and color .99) Name the three types of cookie dough? a) stiff dough, soft dough, refrigerator dough b) rolled in dough, creamed dough, cold dough c) cold dough, warm dough, soft dough d) hard dough, lean dough, fermented dough .

100) The fat in tropical oils tends to be: a) saturated fat. b) monounsaturated fats. c) polyunsaturated fats. d) non of the above. .101) Beurre Noisette is prepared using: a) melted butter. b) clarified butter. c) compound butters. d) all of the above. .102) The lettuce used to prepare Caesar Salad is: a) romaine. b) iceburg. c) boston. d) curly endive. .103) The storage temperature for fresh seafood is: a) 18 degrees C. b) 0 degrees C. c) 16 degrees C. d) 4 degrees C. .104) Mirepoix should be added to a stock: a) with the bones. b) after the stock has boiled for the first time. c) after removing the majority of the scum. d) before the stock comes to a simmer for the first time. .105) Frozen meat and poultry is best defrosted: a) in a sink with warm running water. b) at room temperature for 8 hours. c) in a refigerator at 40 degrees F (4 degrees C). d) all of the above. .

106) Which combination is a type of consomme garnish? a) potatoes, tomatoes, ham. b) celestine, brunnoise of vegetables, vermicelli. c) julienne of vegetables, rice croutons. d) croutons, ham, potatoes. .107) The primal cut of lamb is: a) hip. b) loin. c) side. d) picnic. .108) Heme iron is found in: a) both animal tissue and vegetables. b) animal tissue only. c) vegetables only. d) spinach only. .109) A main source of calcium is? a) meats. b) fish. c) dairy products. d) root vegetables. .110) Foie Gras is made from: a) truffle and calf's liver. b) duck liver. c) chicken liver. d) liver from a fatted goose. .111) Fibre is a component found mainly in: a) simple carbohydrates. b) refined sugars. c) complex carbohydrates. d) minerals. .

112) Health and Welfare Canada recommends that no more than _______ of the average Canadian's diet should be composed of saturated fats. a) 0.05 b) 0.1 c) 0.15 d) 0.2 .113) Potatoes which are pre-cooked, sliced and sauteed with onions are called: a) duchess potatoes. b) layonnaise. c) boulangere potatoes. d) berny potatoes. .114) If the percentage yield for an oven roast is 75%, how much raw roast must be cooked to serve 100 people a 200 gram (7 oz) portion (to the nearest kg)? a) 20 kilograms. b) 24 kilograms. c) 27 kilograms. d) 30 kilograms. .115) Some of the most common consomme garnishes are: a) julienne, celestine, potato. b) zuchinni, brunnoise, au sherry. c) julienne, brunnoise, au sherry. d) spaghetti, potato, julienne. .116) One of the most important ingredients of a consomme clarification is: a) egg yolks. b) egg white. c) whole eggs. d) all of the above. .117) The term \"I.Q.F.\" means a food product is: a) individually quick fried. b) individually quick frozen. c) international quality food. d) institutional quality food. .

118) Cepes, morels and chanterelles are classified as types of: a) lettuce. b) potatoes. c) tomatoes. d) mushrooms. .119) Dishes and utensils after being mechanically washed and rinsed should be: a) air dried. b) dried with clean towels. c) dipped in a disinfectant. d) none of the above. .120) Canadian bacon or back bacon is obtained from the: a) side. b) loin. c) leg. d) shoulder. .121) Egg yolks, sugar and white wine whipped in a hot bainmarie until thick and creamy and served warm is a: a) bavarian. b) sayayon. c) charlotte russe. d) blanc mange. .122) Which of the following cold dressings are made from mayonnaise? a) Tartar, italian, mustard, French. b) 1000 island, green goddess, vinaigrette. c) Remoulade, tartar, 1000 island. d) Vinaigrette, remoulade, tartar. .123) Iron deficiency is fairly common amongst: a) children. b) women. c) children and women. d) all ages and both sexes. .

124) The information on an MSDS must be prepared not more than _______ years before the sale or importation of the product. a) 2 b) 3 c) 4 d) 5 .125) Vol-au-vent is made with: a) pie dough. b) choux pastry. c) sweet pastry. d) puff pastry. .126) When adding a final garnish to a sauce or soup, you should: a) remove the sauce from the stove before adding a garnish. b) stir frequently being sure not to let it simmer. c) stir frequently being sure that the sauce comes to a simmer. d) add garnish but do not stir or bring back to simmer. .127) A broiled salmon steak is cooked when: a) the skin is easily removed. b) the juices run clear. c) the back-bone can be removed easily. d) surface feels dry to the touch. .128) The term \"vichy\" would commonly be used with: a) carrots. b) tomatoes. c) potatoes. d) mushrooms. .129) Magnesium is mainly found in: a) dairy products. b) green leafy vegetables. c) fish. d) meats. .

130) Which of the following is a saltwater fish? a) Halibut. b) Perch. c) Catfish. d) Whitefish. .131) In the list below, the largest amount of polyunsaturated fat (PUFA) would be found in: a) corn oil. b) olive oil. c) safflower oil. d) coconut oil. .132) A compound butter sauce with chopped parsley and highly seasoned is called: a) hollandaise. b) buerre noisette. c) drawn butter. d) maitre d'hotel butter. .133) The ration of water to dehydrated vegetables should be a minimum of: a) 1 to 1. b) 8 to 1. c) 3 to 1. d) 2 to 1. .134) \"Berny Potatoes\" are coated with: a) grated cheese. b) sliced or ground almonds. c) chopped walnut. d) chopped pecans. .135) The most cutlets are obtained from: a) the leg. b) the loin. c) the shoulder. d) the rib. .

136) Beurre Noisette is prepared using: a) melted butter. b) clarified butter. c) compound butters. d) all of the above. .137) Which of the following combinations are cooked by dry heat? a) top round, beef stew, tenderloin. b) prime rib, porterhouse steak, pot roast. c) top sirloin steak, prime rib, filet mignon. d) pot roast, meat loaf, sirloin tip roast. .138) Health and Welfare Canada recommends that the Canadian diet shold contain no more caffeine that that found in _______ regular cups of coffee per day. a) 2 b) 4 c) 6 d) 10 .139) A soup which uses pre-soaked and cooked split green peas as its main flavour is called: a) habitant. b) vichyssoise. c) St. German. d) parisienne. .140) The term \"THERMIDOR\" is a name commonly used with: a) scallops. b) sole. c) lobster. d) mussels. .141) The thickening agent Cornstarch is best described by? a) produces a clear, glossy texture b) ideal for sauces that are to be frozen c) adds flavour and sheen to a sauce d) produces the clearest sauces but is expensive .

142) Which of the following accompaniments is favoured for roast lamb? a) Bearnaise sauce. b) Bread sauce. c) Juniper berries and mushrooms. d) Mint sauce or jelly. .143) Dorado is another name for: a) flounder. b) sole. c) shark. d) mahi mahi. .144) The major difference between chiffons and Bavarian creams is that chiffons always contain: a) liqueur. b) lemon juice. c) egg whites. d) whipping cream. .145) Which of the following are traditionally served with quail? a) Belgian endive. b) Grapes. c) Green peppers. d) Pineapple. .146) For what period of time is the health permit valid? a) 12 months. b) 6 months. c) 18 months. d) 24 months. .147) A duxelle would have as its main ingredient: a) truffle. b) foir gras. c) mushrooms. d) rice. .

148) Veal cutlet \"HOLSTEIN\" is garnished with: a) fried egg. b) lemon juice. c) swiss cheese. d) ham. .149) The main source of sodium in our diet is from: a) sodium occurring naturally in foods. b) the salt shaker on the kitchen table. c) processed foods. d) the body's overproduction of sodium. .150) The main ingredients for a pastry cream are: a) eggs, flour, milk and sugar. b) cornstarch, fruit juice, whipping cream, eggs. c) milk, egg yolks, sugar and cornstarch. d) gelatin, mild, eggs and sugar. .151) The process of diluting pan juices from roasted meat and poultry is called: a) demi-glace. b) degrassier. c) deglazing. d) du jour. .152) The seafood most commonly used in Coquille St. Jacques is: a) lobster. b) scallops. c) prawns. d) sole. .153) Perishable food can only be left unrefrigerated for an accumulated time of: a) 24 hours. b) 12 hours. c) 30 minutes. d) 2 hours. .

154) A combination of vegetables including onions, carrots, celery and leeks could be used for: a) croquette. b) mirepoix. c) mousse. d) quenelles. .155) The term \"AU BLEU\" applies to: a) veal cutlet. b) trout. c) chicken. d) salmon. .156) A white stock contains: a) lamb bones. b) fish bones. c) beef bones. d) all of the above. .157) Bacteria multiplies the fastest at which temperature? a) 98.6 degrees F (37 degrees C). b) 110 degrees F (43 degrees C). c) 212 degrees F (100 degrees C). d) 50 degrees F (10 degrees C). .158) If the food cost percentage is 40% and the selling price for a menu item is $10.00, the cost for the food is: a) $3.00. b) $4.00. c) $5.00. d) $6.00. .159) The fresh secondary cut from a side of pork is called: a) spareribs. b) shortribs. c) backribs. d) country ribs. .

160) A potato which is mashed and combined with egg yolks, butter and seasoning and piped into individual proportions is called: a) savoy or savoyarde. b) boulangere. c) fondant. d) duchess. .161) Which of the following would help to minimize possible food contamination? a) buying daily whenever possible. b) rotating stock. c) correct storage temperatures. d) all of the above. .162) Grade A animals have: a) coarse tissue. b) flabby fat. c) lean tissue. d) none of the above. .163) The primal cut of a side of beef is: a) T-bone. b) top round. c) flank. d) shoulder clod. .164) If the food cost percentage is 40% and the cost of food is $3.50, the minimum selling price is: a) $8.50. b) $8.75. c) $9.00. d) $9.25. .165) A cold sauce served with breaded deep fried seafood is: a) tartar sauce. b) 1000 islan sauce. c) caraway seeds. d) saffron. .

166) Sauerbraten is cooked by: a) stewing. b) roasting. c) braising. d) boiling. .167) Pot roast is a form of: a) stewing. b) braising. c) poaching. d) all of the above. .168) The leavening agent for eclairs is: a) eggs. b) yeast. c) baking powder. d) baking soda. .169) The primal cut of a side of beef is: a) prime rib. b) sirloin butt. c) stew. d) side. .170) The main thickening agent in Irish Stew is: a) barley. b) rice. c) roux. d) potato. .171) A court bouillon would be used: a) to poach seafood. b) for a stock for soup. c) for a fish veloute. d) all of the above. .

172) Dauphine potatoes has as one of its main ingredients: a) onions. b) choux paste. c) parmesan cheese. d) truffle. .173) Vitamins that can be stored in the body and do not have to be present in daily diets are classfied as: a) fat soluble vitamins. b) water soluble vitamins. c) storable vitamins. d) renewable vitamins. .174) Waffle of gaufrette potatoes are cooked by: a) braising. b) roasting. c) deep frying. d) boiling. .175) The two \"main\" ingredients of mayonnaise are: a) egg yolks and vinegar. b) egg yolks and butter (melted). c) vinegar and salt. d) oil and egg yolks. .176) Two to the main ingredients in a black forest cake are: a) butter icing and cherries. b) whipping cream and cherries. c) chocolate icing and cherries. d) pastry cream and cherries. .177) Which of the following combinations are secondaries of brown sauce? a) layonnaise, mornay, veloute. b) demi-glace, jardinaire, aurora. c) bordelaise, layonnaise, mushroom. d) supreme, milanaise, layonnaise. .

178) Sole which is rolled into a paupiette, poached and served in a veloute with mushrooms is called: a) newburg. b) americaine. c) bercy. d) bonne femme. .179) Before cleaning or adjusting any machine, you must: a) wipe it down with a damp cloth. b) move it to an adjustment station. c) put on rubber gloves. d) unplug and/or lockout the machine. .180) The primal cut of pork is: a) shank. b) foot. c) forearm. d) stew. .181) When a frozen souffle is served, the souffle stands higher than the top edge of the dish because the: a) freezing has caused the souffle to rise. b) egg yolks have caused the souffle to rise. c) whipping cream has caused the souffle to rise. d) paper collars have been removed from the top of the serving dishes. .182) Sauce a l'orange contains what type of meat? a) beneath roasts and poultry b) pork or prawns c) duckling d) game prepared a la minute .183) Sugar is beaten into the egg whites in a souffle to: a) decrease moisture content. b) increase cooking time. c) improve stability. d) decrease holding time. .

184) What is sunomono? a) Salad combining shrimp, rice noodles and cucumber. b) Tamari-based soy sauce. c) Fish-based mousseline garnished with sesame seeds. d) Watercress that has been marinated in citrus dressing. .185) Vegetarians should analyze their protein diet carefully because: a) no single plant or vegetable is a complete protein. b) it is impossible to combine plant or vegetable foods to obtain complete protein. c) some plants and vegetables have an oversupply of complete protein. d) complete proteins can only be acquired by eating meats, fish, poultry or dairy products. .186) How many ribs in a rack of lamb? a) 7 b) 8 c) 9 d) 10 .187) One of the ingredients for Filet of Beef Wellington is: a) foie gras. b) truffle. c) liaison. d) glace de viande. .188) Which of the following cuts of beef is not suitable for dry heat cooking? a) Strip loin. b) Flank steak. c) Prime rib. d) Sirloin tip. .189) Corned beef is usually made from the: a) plate. b) brisket c) chuck. d) flank. .

190) A 40 kilogram sack of unpeeled potatoes cost $0.60 per kilogram. The percentage yield when cleaned and peeled is 80%. How much do these potatoes now cost? a) $0.75. b) $0.95. c) $1.25. d) $0.80. .191) Food which has a suspected high degree of toxins should be: a) cooked for 30 minutes at a temperature above 350 degrees F (177 degrees C). b) frozen at -10 degrees F (-23 degrees C) for 48 hours. c) discarded. d) none of the above. .192) The main function of calcium is to: a) give strength and rigidity to bones and teeth. b) maintain water balance in the body. c) control heart beat. d) help form hemoglobin in the blood. .193) In preparing a supreme of chicken, which of the following should be used? a) Half a frying chicken. b) Only the breast of a frying chicken. c) Only the drumstick of a roasting chicken. d) Only the breast of a boiling fowl. .194) A soup made with leeks and potatoes, pureed and garnished with cream and chives and served cold is called ________ a) cream of potato. b) potage parisenne. c) vichyssoise. d) potato and leek. .195) The predominant flavour for a food item prepared \"PROVINCALE\" would be: a) garlic and thyme. b) tomato and garlic. c) tomato and onion. d) onion and garlic. .

196) Garde manger is the French term for: a) cold kitchen. b) sauce station. c) soup station. d) none of the above. .197) When the stock from simmered veal stew is thickened with white roux and then combined with the stew and finished with cream, it is called: a) fricasse of veal. b) escalope of veal. c) veal stew. d) blanquette of veal. .198) During the cooking cycle a stock should be: a) stirred once in a while. b) not stirred at all and cooked at the simmering point. c) not stirred, but cooked on high heat. d) stirred and skimmed frequently. .199) Which of the following is a freshwater fish? a) Red Snapper. b) Salmon. c) Pike. d) Mackerel. .200) The meaning of mise-en-place is: a) to prepare ahead of time. b) to cover with boiling water. c) a mixture of finely chopped herbs and spices. d) to cook food at the last moment. .201) A stock which uses veal or chicken bones would be classified as: a) short stock. b) white stock. c) ordinary stock. d) court bouillon. .

202) A minestrone soup is best made with a: a) chicken stock. b) fish stock. c) beef stock. d) pork stock. .203) A supreme sauce would be made from a: a) demi-glace. b) hollandaise. c) veloute. d) espagnole. .204) The closing inventory for a month in a storeroom is: a) the amount of food purchased for that month. b) the opening inventory for next month. c) the food cost for that month. d) the food cost percentage for that month. .205) Which of the following secondary cuts is from the hindquarter? a) Flank steak. b) Rib steak. c) Short ribs. d) Shoulder clod. .206) A Glace de Viande is most commonly prepared from: a) fish fond. b) court bouillon. c) demi glace. d) brown stock. .207) A seafood dish that is called coulibiac is covered with: a) eggs. b) pastry. c) bread crumbs. d) flour. .

208) What is the primary source of Botulism Food Poisoning? a) improperly defrosted fish. b) improperly cooked pork. c) improperly canned food. d) none of the above. .209) Within what distance of a light bulb should you not store any materials? a) 250 mm (10\"). b) 300 mm (12\"). c) 400 mm (16\"). d) 450 mm (18\"). .210) Meat and poulry which have been roasted should be allowed to rest prior to carving so that: a) the roast is not too hot to handle. b) an au jus can be made prior to serving. c) excessive juices within the roast are not lost during carving. d) so the roast does not burn. .211) A common seasoning used in bouillabaisse a la marseillaise is: a) paprika. b) nutmeg. c) caraway seeds. d) saffron. .212) The proper name for a smoked RTE porkloin is: a) baslerloin. b) kasslerloin. c) RTE porkloin. d) rasskerloin. .213) The letters RTE stand for: a) boneless ham. b) ready to export. c) ready to eat. d) boned and rolled. .

214) Truffles are classified as: a) fungus. b) potatoes. c) lettuce. d) fruit. .215) Sundaes are very similar to: a) bombes. b) ice cream charlottes. c) coupes. d) cassatas. .216) The most common type of sauce served with deep-fried fish is: a) butter sauce. b) cold sauce. c) hot sauce. d) gorilla snaught sauce .217) Which of the following are the garnishes for Tournedos Rossini? a) Poached pears. b) Eggplant, green peppers, and tomatoes. c) Pate de foie gras and truffles. d) Creole rice. .218) In a bacteria culture, moulds or yeasts are used in the production of the following cheeses: a) cream cheese, cottage cheese, cheddar. b) brie, roquefort, stilton. c) cottage cheese, camembert. d) swiss, cheddar, cream cheese. .219) Escargots a la Bourguegnonne has as its main ingredients a) red wine, lemon juice, butter, escargot. b) white wine, shallots, garlic, tomatoes, escargot. c) lemon juice, red wine, shallots, tomatoes, escargot. d) butter, garlic, shallots, lemon juice, escargot. .

220) Before turning on any electrical equipment, you should ensure that you: a) put on rubber gloves. b) have removed any metal jewelry. c) are standing on a dry surface. d) 300 mm (12\") away from the equipment. .221) To prevent drying and to add flavour, certain meats and poultry are covered with bacon or fat. This is called: a) larding. b) basting. c) marinating d) barding. .222) Which of the following bacteria can multiply in vacuum? a) botulism. b) salmonella. c) staphyloccus. d) all of the above. .223) The most medically harmful type of fats are: a) saturated fats. b) monounsaturated fats. c) polyunsaturated fats. d) unsaturated fats .224) Cholesterol is found in foods of: a) plant origin only. b) animal origin. c) both plant and animal origin. d) neither plant plant or animal origin .225) Mechanical dishwashing involves the following sequence: a) sanitizing, rinsing, washing, racking, pre-washing, and scraping. b) rinsing, scraping, prewashing, racking, sanitizing, washing and air drying. c) scraping, prewashing, racking, washing, rinsing, sanitizing and air drying. d) scraping, rinsing, racking, sanitizing, washing and air drying. .

226) Bacteria are usually killed by: a) hot temperatures but freezing only prevents them from multiplying. b) hot and freezing temperatures. c) freezing temperatures while heat stagnates their growth. d) none of the above. .227) A brown stock is best prepared with: a) veal bones. b) beef bones. c) pork bones. d) beef and pork bones. .228) A crown roast is prepared from the: a) loin. b) leg. c) racks. d) flanks. .229) The danger zone in cooking is from: a) 32 degrees F (0 degrees C) to 212 degrees F (100 degrees C). b) 110 degrees F (43 degrees C) to 180 degrees F (82 degrees C). c) 0 degrees F (-18 degrees C) to 100 degrees F (38 degrees C). d) 40 degrees F (4 degrees C) to 140 degrees F (60 degrees C). .230) Refuse containers should not be: a) allowed to overflow or be made of metal. b) allowed to overflow or be stacked. c) made of plastic or placed in the kitchen area. d) made of metal or be placed in the kitchen area. .231) The cut obtained from the front and hind legs of veal and cooked by moist heat is called: a) cutlet. b) shank crosscut. c) steak. d) roast. .

232) Which of the following combinations are all mother sauces? a) cream, tomato, bearnaise. b) brown, mornay, veloute. c) tomato, brown, demi-glace. d) brown, veloute, cream. .233) The food cost of a menu item is $2.00 and the selling price is $5.00, if the selling price is increased to $6.00, the new cost percentage is: a) 30%. b) 31%. c) 32%. d) 33.3%. .234) When cleaning a slicing machine, you should always: a) use a wire brush and hot soapy water. b) clean the blade from the inside out. c) first turn the gauge to zero. d) both b and c. .235) Which of the following must you not wear when operating electrical equipment: a) rings, peaked hats and gloves. b) rings, ties and watches. c) peaked caps, gloves and belts. d) gloves, ties and watches. .236) One secondary sauce of a bechamel sauce is: a) chauseur. b) mornay. c) lyonnaise. d) piquant. .237) If the percentage yield for an oven roast is 75%, how much raw roast must be cooked to serve 100 people a 200 gram (7 oz) portion (to the nearest kg)? a) 20 kilograms. b) 24 kilograms. c) 27 kilograms. d) 30 kilograms. .

238) Vegetables cut into matchstick-sized pieces are referred to as: a) paysanne. b) brunoise. c) julienne. d) batonnet. .239) An example of a fish pie is: a) bouillabaisse. b) cioppino. c) galantine of salmon. d) seafood quiche. .240) What does the term \"extra-virgin\" mean in terms of olive oil? a) The oil undergoes 100% refinement. b) The oil comes from the first pressing only. c) The oil comes from green olives only. d) The oil has been extracted by heat treatment. .241) Egg whites foam best: a) at cold-room temperature. b) at refrigerator temperature. c) at room temperature. d) with a bit of fat added. .242) The French term for oysters is: a) palourdes. b) moules. c) huitres. d) coquilles. .243) What description best describes bok choy? a) a type of mushroom widely used in Oriental cooking b) pointed pod vegetable sometimes referred to as ladyfinger c) leafy vegetable with stalks and dark green leaves d) young shoots of the fern family with a tightly curly head .

244) Gelantines refers to: a) pies cooked without a pastry shell. b) deboned stuffed fish that is poached and then glazed with aspic. c) round, blunt-shaped pyramid dishes. d) forcement dumplings. .245) Brie cheese is best described by? a) blue-veined cheese b) soft-ripened cheese c) unripened cheese d) goat's milk cheese .246) Another term for a place setting is: a) flatware. b) dishes. c) cover. d) placement area. .247) Demi-glace sauce contains which liquid? a) milk b) brown stock c) white stock d) clarified butter .248) Which of the following vegetables is a variety of beet with crisp bright green leaves and white veins? a) Celeriac. b) Fennel. c) Kohlrabi. d) Chard. .249) A potential shortcoming of vegetarian diets is the lack of: a) complete proteins. b) complex carbohydrates. c) simple carbohydrates. d) unsaturated fats. .

250) Veloute sauce contains which liquid? a) milk b) brown stock c) white stock d) clarified butter .251) In kosher dietary law, meats and dairy products: a) are never served together. b) must always be served together. c) can be served together but only if combined so the dairy product is not identifiable. d) are usually not served together. .252) One member of the shark family is the: a) dolphin. b) mako. c) eulachon. d) monkfish. .253) Which of the following is a traditional accompaniment for a roast prime rib of beef? a) Parsley sauce. b) Mint sauce. c) Horseradish. d) Ratatouille. .254) As a rough guideline, the usual markup percentage for desserts is: a) between 10 and 15%. b) around 50%. c) between 15 and 18%. d) about 35%. .255) Which of the following describes larding? a) The insertion of thin strips of fat into meat prior to cooking. b) The injection of oil or butter under the skin of a poultry item. c) The roasting of potatoes and vegetables around a roasted meat or poultry item. d) The tying of thin slices of pork back fat over a roasted meat or poultry item during cooking. .

256) Sundaes are very similar to: a) bombes. b) ice cream charlottes. c) coupes. d) cassatas. .257) The term \"poach\" means to: a) cook in liquid that is gently bubbling. b) cook in liquid that is hot, but not bubbling. c) cook covered in a small amount of bubbling liquid after first browning. d) partially cook by steaming. .258) A roux is classified into one of three types based upon the: a) type of flour used. b) proportion of ingredients. c) colour of the roux. d) quality of the fat. .259) Before broiling, fish should first be: a) dipped in batter. b) oiled. c) breaded with crumbs. d) patted dry with a paper towel. .260) Cheeses traditionally used with pasta include: a) feta and Edam. b) Roquefort and Swiss. c) Gouda and cheddar. d) Parmesan and Romano. .261) The flesh of ________ has a slightly greenish tinge a) flounder b) lingcod c) monkfish d) eulachon .

262) What type of shellfish is Bay? a) Scallop b) Clam c) Oyster d) Crab .263) Which of the following is an ingredient in Caspian eggs? a) Salmon. b) Shrimp. c) Lobster. d) Caviar. .264) Crepes Suzettes are usually flambeed with: a) cherry liqueur or brandy. b) orange liqueur or brandy. c) apple liqueur or brandy. d) almond liqueur. .265) To produce a good stock beef or veal bones should simmer for... a) 3 to 4 hours b) 6 to 8 hours c) 30-45 minutes d) 1 week .266) Boston salad green is best described as? a) what is used in caesar salads b) having a pungent peppery flavor c) having mild flavor, buttery texture d) soft with fragile leaves and curly edges .267) The correct internal temperature for well done roast pork is: a) 55 degrees C (130 degrees F). b) 60 degrees C (140 degrees F). c) 70 degrees C (160 degrees F). d) 85 degrees C (185 degrees F). .

268) If the kneading step is omitted, the biscuits will be: a) very tender, crustier, but with less volume. b) rather tough and crustier, but with more volume. c) very tender, crustier, but with more volume. d) rather tough and crustier, but with less volume. .269) It is the most important that the storeroom for dry goods be: a) bright and spacious. b) located near the food preparation area. c) warm with good air circulation. d) dry and cool. .270) When peeling a hard-boiled egg, you should start: a) at the large end. b) at the pointed end. c) in the middle. d) on the inside and work your way out .271) Which of the following is the largest poultry item? a) capon b) Roch Cornish game hen c) young gooose d) roaster duckling .272) Final seasoning is usually done: a) near the beginning of the cooking process. b) at the end of the cooking process. c) in the middle of the cooking process. d) whenever you think about it. .273) Reduction is best described as: a) a finishing made of cream and egg b) Mashed or strained food c) Coarsely chopped vegetables d) Concentrating liquid by evaporating part of its water .

274) Compared to puree soups, creamed soups are: a) less smooth. b) more hearty. c) less refined. d) smoother. .275) The pigments contained in red vegetables such as beets and red cabbage are: a) carotenes. b) flavones. c) chlorophyll. d) anthocyanins. .276) Safflower oil is composed mainly of: a) saturated fats. b) monounsaturated fats. c) polyunsaturated fats. d) deep fryer fat .277) The colour of a roux depends mainly on the: a) length of time cooked. b) type of flour used. c) proportion of ingredients. d) quality of the fat. .278) The most accurate way to measure any ingredient is by: a) the tablespoon. b) weight. c) volume. d) count. .279) Stock should be cooled as quickly as possible by: a) venting the stock pot in a cold water bath. b) placing the stock pot in a refrigerator. c) placing the stock in small containers and putting them in a freezer. d) keeping the stock pot in the coolest part of the kitchen. .

280) Duck meat is: a) white and dark like chicken meat. b) white only. c) dark only. d) white and dark like turkey meat .281) The best starch for a fruit pie filling is: a) waxy maize. b) cornstarch. c) tapioca. d) flour. .282) When a recipe is converted into a larger yielding recipe, the cooking time tends to: a) increase by as much as the conversion factor. b) increase by half. c) decrease slightly. d) stay close to the original cooking time. .283) Most meat sold on the retail market is sold by grade. An exception is: a) pork. b) beef. c) veal. d) lamb. .284) When a product is cooked \"al dente\" a) it is only partially cooked. b) it is still crisp and crunchy. c) it is tender yet firm. d) it has been blanched. .285) 100 mL = dL a) 10 b) 0.1 c) 1 d) 100 .

286) Mould can be described as an organism that: a) is difficult to detect before the food has started to decompose and smell. b) is fairly easy to detect because of its bluish-green colour and hair-like structure. c) causes fermentation to take place in fruit and vegetables. d) causes white or grey dry spots to appear on the surface of meat or other food products. .287) Slow cooking in a covered pot is called: a) roasting. b) braising. c) sauteeing. d) deep fat frying. .288) Gelatin is softened by: a) stirring in into the mixture. b) mixing it with boiling water. c) mixing it with the dry ingredients. d) soaking it in cold water. .289) An invoice: a) is another name for the purchase order form. b) always shows the number of items delivered. c) always shows the number of items ordered. d) all of the above. .290) Eggs called for in recipes are understood to be Canada A: a) Small. b) Medium. c) Large. d) Extra Large. .291) Grade \"A\" beef has: a) a firm coarse grain texture. b) a bright red colour. c) pale yellow fat. d) slight fat cover over the loin and ribs. .