CSC Practice ACF Written Exam

January 2009

ACF CertificationCSC Practice Written Exam

100 QUESTIONS for CERTIFIED SOUS CHEF

January 2009

INSTRUCTIONSINSTRUCTIONS1. Click on mouse once to go to next slide. 1. Click on mouse once to go to next slide.

2. One Click of the mouse will provide the multiple choice answers, 2. One Click of the mouse will provide the multiple choice answers, one by one, each has 4 choices. One more click will show the one by one, each has 4 choices. One more click will show the answer.answer.

3. Show the question, then ask the students which is correct, ask a 3. Show the question, then ask the students which is correct, ask a different student per question so each student gets a turn in different student per question so each student gets a turn in answering questions.answering questions.

4. As you again Click on the mouse, the suggested wrong answers 4. As you again Click on the mouse, the suggested wrong answers will fall away and the suggested correct answer will remain on will fall away and the suggested correct answer will remain on the slide.the slide.

5. Click again and you will be taken to the next slide / question. 5. Click again and you will be taken to the next slide / question.

Good Luck !!Good Luck !!

This exercise will help the students learn This exercise will help the students learn and get use to the questions and get use to the questions

they will have on their written examthey will have on their written exam

January 2009

QUESTION 1QUESTION 1

Which fruit is native to ancient Persia and appears like Which fruit is native to ancient Persia and appears like seeds inside a hard shell of inedible skin and bitter seeds inside a hard shell of inedible skin and bitter membrane? The fruits are used to make grenadine syrup.membrane? The fruits are used to make grenadine syrup.

A.A. PomegranatesPomegranates

B. Tangelo B. Tangelo

C. Blood Orange C. Blood Orange

D. Orange D. Orange

January 2009


A.A. GumboGumbo

B. ChowderB. Chowder

C. EtouffeeC. Etouffee

What famous Stew from the Delta Region of the southern What famous Stew from the Delta Region of the southern U.S. may contain poultry, fish, shellfish, or sausage, usually U.S. may contain poultry, fish, shellfish, or sausage, usually has okra, and is thickened with a dark roux?has okra, and is thickened with a dark roux?

D. Red beans & riceD. Red beans & rice

January 2009


What type of dried bean is typically used to make What type of dried bean is typically used to make baked beans, a popular side dish originating from the baked beans, a popular side dish originating from the U.S. northeast region? U.S. northeast region?

A.A. Kidney beansKidney beans

B. Lima BeansB. Lima Beans

C. Great Northern BeansC. Great Northern Beans

D. Pinto BeansD. Pinto Beans

January 2009


Which type of seafood from the Eastern U.S. and Which type of seafood from the Eastern U.S. and New England gets it’s name from a French phrase New England gets it’s name from a French phrase meaning “fish stew in a Cauldron”? meaning “fish stew in a Cauldron”?

A.A. BisqueBisque

B. GumboB. Gumbo

C. ChowderC. Chowder

D. EtouffeeD. Etouffee

January 2009


What grain was first imported to Europe by Columbus What grain was first imported to Europe by Columbus on his second voyage to North America? Its native on his second voyage to North America? Its native American name was maize.American name was maize.

A.A. RiceRice

B. BarleyB. Barley

C. CornC. Corn

D. WheatD. Wheat

January 2009


What part of the primal pork belly is a popular barbecueWhat part of the primal pork belly is a popular barbecueitem throughout the United States? item throughout the United States?

A.A. BaconBacon

B. FatbackB. Fatback

C. Country HamC. Country Ham

D. Pork Spare RibsD. Pork Spare Ribs

January 2009


What are the five major nutrient rich food What are the five major nutrient rich food groups emphasized by the Food Guide groups emphasized by the Food Guide Pyramid? Pyramid?

B. Vegetables, Fruits, Dairy, B. Vegetables, Fruits, Dairy, Protein, CerealProtein, Cereal

C. Minerals, Water, Protein, C. Minerals, Water, Protein, Carbohydrates, VitaminsCarbohydrates, Vitamins

D. Meat, Dairy, Vegetables, Fruits, D. Meat, Dairy, Vegetables, Fruits, Breads, GrainsBreads, Grains

A. meat, dairy, protein, legumes, carbohydrates

January 2009


What is the sixth food group displayed on the Pyramid What is the sixth food group displayed on the Pyramid with the warning to “Use Sparingly?” with the warning to “Use Sparingly?”

A.A. Meat, Dairy, ProteinMeat, Dairy, Protein

B. Fats, Oils, SweetsB. Fats, Oils, Sweets

C. Vegetables, Fruits, CerealsC. Vegetables, Fruits, Cereals

D. Breads, Grains, CerealsD. Breads, Grains, Cereals

January 2009


What plant foods are included in the meat and proteinWhat plant foods are included in the meat and proteinsection on the Pyramid? section on the Pyramid?

A.A. Dry beans and Legumes or NutsDry beans and Legumes or Nuts

B. VegetablesB. Vegetables

C. CarbohydratesC. Carbohydrates

D. CerealsD. Cereals

January 2009


In what other food group, besides vegetables, could you In what other food group, besides vegetables, could you include dried peas and lentils? include dried peas and lentils?

A.A. VegetablesVegetables

B. Meat and Protein GroupB. Meat and Protein Group

C. Carbohydrates C. Carbohydrates

D. CerealsD. Cereals

January 2009


What are the recommended portion sizes for cooked What are the recommended portion sizes for cooked lean meat, poultry and fish for a healthy diet? lean meat, poultry and fish for a healthy diet?

A.A. 4 - 5 ounces4 - 5 ounces

B. 6 ouncesB. 6 ounces

C. 2 - 3 ouncesC. 2 - 3 ounces

D. 8 ouncesD. 8 ounces

January 2009


In addition to utility, what are the quality grades of pork? In addition to utility, what are the quality grades of pork?

A.A. No. 1, No. 2, and No. 3No. 1, No. 2, and No. 3

B. PrimeB. Prime

C. ChoiceC. Choice

D. StandardD. Standard

January 2009


What four factors determine the quality grade given to meat?What four factors determine the quality grade given to meat?

A.A. Age, Color, Texture, Degree Age, Color, Texture, Degree of Markingof Marking

B. Texture, Size, Color of Fat, B. Texture, Size, Color of Fat, JuicinessJuicinessC. Age, Gender of Animal, Type C. Age, Gender of Animal, Type of Breed, Sizeof Breed, SizeD. Tenderness, Color, Size of D. Tenderness, Color, Size of Muscles, Primal Cuts Muscles, Primal Cuts

January 2009


What determines the USDA yield grades for meat?What determines the USDA yield grades for meat?

A. Amount of usable meat carcassA. Amount of usable meat carcass

B. Weight of animal on hoofB. Weight of animal on hoof

C. How the animals are fed on Grain C. How the animals are fed on Grain versus Grassversus Grass

D. Age of animal in relationship to siteD. Age of animal in relationship to site

January 2009


What are the three USDA grades applied to whole eggs? What are the three USDA grades applied to whole eggs?

A.A. Good, Select, Grade AGood, Select, Grade A

B. Prime, Select, Grade AB. Prime, Select, Grade A

C. AA, A and BC. AA, A and B

D. Select A, Grade AA, Select BD. Select A, Grade AA, Select B

January 2009


What is the highest grade awarded to butter of superior What is the highest grade awarded to butter of superior quality?quality?

A.A. A SuperiorA Superior

B. AA SelectB. AA Select

C. AAA PrimeC. AAA Prime

D. AAD. AA

January 2009


A.A. Flame, GasFlame, Gas

B. Air and FatB. Air and Fat

C. Electronic, ConductionC. Electronic, Conduction

D. Direct heat, Steam heatD. Direct heat, Steam heat

What two cooking mediums are used to transfer heatWhat two cooking mediums are used to transfer heat in dry-heat cooking? in dry-heat cooking?

January 2009


What is the major difference between broiling and grilling? What is the major difference between broiling and grilling?

A.A. The time and temperature ratioThe time and temperature ratio

B. The doneness of meatB. The doneness of meat

C. How the grill marks lookC. How the grill marks look

D. The location of the heat source; D. The location of the heat source; above versus belowabove versus below

January 2009


The Asian stir-frying technique is a variation of which The Asian stir-frying technique is a variation of which dry heat cooking method? dry heat cooking method?

A.A. SautéingSautéing

B. Pan fry B. Pan fry

C. Deep fryC. Deep fry

D. BraisingD. Braising

January 2009


What name is given to a type of over head broiler that is What name is given to a type of over head broiler that is used to finish or top-brown foods? used to finish or top-brown foods?

A.A. Top Broiler Top Broiler

B. Conventional BroilerB. Conventional Broiler

C. SalamanderC. Salamander

D. Char BroilerD. Char Broiler

January 2009


A. BarbequeA. Barbeque

B. SmokeB. Smoke

C. SearC. Sear

D. CharD. Char

What grilling variation incorporates the use of hard wood What grilling variation incorporates the use of hard wood or hard wood charcoal for fuel and flavor and is associated or hard wood charcoal for fuel and flavor and is associated with tangy tomato or vinegar-based sauces?with tangy tomato or vinegar-based sauces?

January 2009


A.A. BlanquetteBlanquette

B. Plum de Veau B. Plum de Veau

C. Blanc deblanceC. Blanc deblance

D. FricasseD. Fricasse

What name is given to a white stew in which the meat What name is given to a white stew in which the meat is first cooked in a small amount of fat without browning, is first cooked in a small amount of fat without browning, then combined with the cooking liquid?then combined with the cooking liquid?

January 2009


A.A. Smoked Beef TongueSmoked Beef Tongue

B. Cooked CustardB. Cooked Custard

C. QuenellesC. Quenelles

D. DumplingsD. Dumplings

What is the classical garnish used for Consommé Royale?What is the classical garnish used for Consommé Royale?

January 2009


A.A. Onion brûlée Onion brûlée

B. Onion ClouteB. Onion Cloute

C. Onion PiquetC. Onion Piquet

D. Seared OnionD. Seared Onion

What is the culinary term given to a charred or burned What is the culinary term given to a charred or burned onion used to flavor stocks and sauces? onion used to flavor stocks and sauces?

January 2009


B. Veal shankB. Veal shank

C. Beef shankC. Beef shank

D. Ham hock D. Ham hock

Osso Buco is a classical meal prepared using what type Osso Buco is a classical meal prepared using what type of meat? of meat?

A. Lamb shank

January 2009


A.A. Carbon SteelCarbon Steel

B. Stainless SteelB. Stainless Steel

C. AluminumC. Aluminum

D. NickelD. Nickel

What material used in knife manufacturing is soft enough What material used in knife manufacturing is soft enough to be sharpened easily, but corrodes and discolors when to be sharpened easily, but corrodes and discolors when used to cut acidic foods?used to cut acidic foods?

January 2009


A.A. The number of scoops per gallon The number of scoops per gallon

B. The size of the handle B. The size of the handle

C. The number of scoops per quart C. The number of scoops per quart

D. The number of ounces it measures D. The number of ounces it measures

What does the number stamped on dishes and portion What does the number stamped on dishes and portion scoops refer to?scoops refer to?

January 2009


A. Induction Stove A. Induction Stove

B. Conduction StoveB. Conduction Stove

C. Radiation RangeC. Radiation Range

D. Convection OvensD. Convection Ovens

Which type of stove uses magnetic current and specially Which type of stove uses magnetic current and specially designed cookware designed cookware toto cook foods rapidly without displacing cook foods rapidly without displacing excessive heat into the kitchen?excessive heat into the kitchen?

January 2009


A.A. China CapChina Cap

B. SpiderB. Spider

C. ChinoisC. Chinois

D. MandolineD. Mandoline

What common name is used to describe a long handledskimmer with a web-like metal mesh at one end used to remove foods from hot liquids, especially deep fats?

January 2009


A.A. Fat. Lean, texture, moisture, grain of Fat. Lean, texture, moisture, grain of meat, density of fleshmeat, density of flesh

B. Eye color, smell, moisture, scales, B. Eye color, smell, moisture, scales, density, texture density, texture

C. Fat, lean, water content, density, C. Fat, lean, water content, density, color, aroma color, aroma

D. Texture, smell, size, fat, gills, colorD. Texture, smell, size, fat, gills, color

Name the six characteristics of fish which you should Name the six characteristics of fish which you should consider when selecting the best cooking method for each consider when selecting the best cooking method for each particular type.particular type.

January 2009


A.A. Milk powderMilk powder

B. Evaporated milk B. Evaporated milk

C. Cocoa powderC. Cocoa powder

D. Condensed milkD. Condensed milk

What culinary innovation was patented by the Dutch What culinary innovation was patented by the Dutch chemist Conrad Van Houten? It laid the foundation for the chemist Conrad Van Houten? It laid the foundation for the first types of edible chocolate.first types of edible chocolate.

January 2009


A.A. RoastsRoasts

B. ChopsB. Chops

C. MedallionsC. Medallions

D. Any of the aboveD. Any of the above

Pork Loins can be cut into which smaller pieces? Pork Loins can be cut into which smaller pieces?

January 2009


A.A. Condensed MilkCondensed Milk

B. Evaporated MilkB. Evaporated Milk

C. Powdered MilkC. Powdered Milk

D. Cocoa PowderD. Cocoa Powder

What product did Henri Nestlé invent that later led to theWhat product did Henri Nestlé invent that later led to thedevelopment of Milton Hershey’s milk chocolate bars?development of Milton Hershey’s milk chocolate bars?

January 2009


A.A. Baking Soda and Baking PowderBaking Soda and Baking Powder

B. Instant yeast and Compressed YeastB. Instant yeast and Compressed Yeast

C. Ammonium and BicarbonateC. Ammonium and Bicarbonate

D. Cream of TartarD. Cream of Tartar

What baking leavening agents were invented by scientistsstudying the affects of combining acids and alkalis during the Industrial Revolution?

January 2009


A.A. Threecerol Threecerol

B. Trecerol B. Trecerol

C. Triglycerides C. Triglycerides

D. TrylipidsD. Trylipids

What is the term to denote three fatty acids that are What is the term to denote three fatty acids that are connected to a glycerol molecule?connected to a glycerol molecule?

January 2009


A.A. Tournados Madrid Tournados Madrid

B. Filet de Boeuf B. Filet de Boeuf

C. Tornados Rossini C. Tornados Rossini

D. Beef Hungarian D. Beef Hungarian

Which classical recipe is garnished with sliced goose liver, Which classical recipe is garnished with sliced goose liver, sliced truffles & sauce Madeira?sliced truffles & sauce Madeira?

January 2009


A.A. Sous Stock Sous Stock

B. Remouillage B. Remouillage

C. White Wash C. White Wash

D. Depouillage D. Depouillage

What is it called when you make a second stock utilizing What is it called when you make a second stock utilizing the same bones twice? the same bones twice?

January 2009


A. Court bouillonA. Court bouillon

B. Marinade B. Marinade

C. Maceration C. Maceration

D. BrineD. Brine

What words describe a slightly acidic flavored liquid used What words describe a slightly acidic flavored liquid used to poach fish or vegetables?to poach fish or vegetables?

January 2009


A.A. Chopped Lobster Coral Chopped Lobster Coral

B. Pureed ShrimpB. Pureed Shrimp

C. Diced Scallops C. Diced Scallops

D. Smoked Crayfish Tails D. Smoked Crayfish Tails

What is the traditional garnish for sauce Cardinal? What is the traditional garnish for sauce Cardinal?

January 2009


A. Pimentos and Olive Oil A. Pimentos and Olive Oil

B. Cayenne Peppers and Butter B. Cayenne Peppers and Butter

C. Roasted red bell peppers and ButterC. Roasted red bell peppers and Butter

D. Pine Nuts, Red Peppers and ButterD. Pine Nuts, Red Peppers and Butter

Classic Red Pepper Sauce is made using what two Classic Red Pepper Sauce is made using what two main ingredients? main ingredients?

January 2009


A.A. Corn HamCorn Ham

B. Pepper SalamiB. Pepper Salami

C. PastramiC. Pastrami

D. Smoked KnuckleD. Smoked Knuckle

Name the processed meat which is made from the navel Name the processed meat which is made from the navel portion of the beef plate, covered with black pepper and portion of the beef plate, covered with black pepper and spices after it is cured, hot smoked and fully cooked?spices after it is cured, hot smoked and fully cooked?

January 2009


A.A. natural, collagen and caul fatnatural, collagen and caul fat

B. plastic, caul fat and fatback B. plastic, caul fat and fatback

C. foil, natural and plastic C. foil, natural and plastic

D. chitterlings, plastic and fatback D. chitterlings, plastic and fatback

Name the three types of edible sausage casings. Name the three types of edible sausage casings.

January 2009


A. Picnic A. Picnic

B. Loin B. Loin

C. Ham C. Ham

D. Shoulder D. Shoulder

The hind leg of a pig is called _____________.

January 2009


A.A. maple syrup aromamaple syrup aroma

B. a strong salty flavorB. a strong salty flavor

C. the fat contentC. the fat content

D. Liquid Smoke flavorD. Liquid Smoke flavor

What is a distinctive quality of country cured bacon? What is a distinctive quality of country cured bacon?

January 2009


A.A. Makes it easier to serve to the guestMakes it easier to serve to the guest

B. Adds ColorB. Adds Color

C. Stops them from overcooking C. Stops them from overcooking and the pan turning greenand the pan turning green

D. It makes the pans easier to cleanD. It makes the pans easier to clean

When serving scrambled eggs on a buffet, you can blend inWhen serving scrambled eggs on a buffet, you can blend incream sauce to help do what?cream sauce to help do what?

January 2009


A.A. Use a slightly sour Court BouillonUse a slightly sour Court Bouillon

B. Stir the poaching liquid constantly B. Stir the poaching liquid constantly

C. Bring the liquid to a boil then simmer C. Bring the liquid to a boil then simmer

D. Use only the freshest eggs D. Use only the freshest eggs possible, grade AAApossible, grade AAA

What is the best way to ensure a perfect poached egg every time?

January 2009


A.A. Cooked, Raw, InstantCooked, Raw, Instant

B. Wishbone, Hellman's and Miracle WhipB. Wishbone, Hellman's and Miracle Whip

C. Basic French, Italian, Oil and VinegarC. Basic French, Italian, Oil and Vinegar

D. Greek dressing, Italian Dressing, D. Greek dressing, Italian Dressing, French DressingFrench Dressing

Name the three primary kinds of Marinades.Name the three primary kinds of Marinades.

January 2009


A.A. Worcestershire sauceWorcestershire sauce

B. Soy SauceB. Soy Sauce

C. Demi-GlaceC. Demi-Glace

D. VinegarD. Vinegar

What common kitchen product is technically a by-product What common kitchen product is technically a by-product of fermented wine? of fermented wine?

January 2009


A.A. First CourseFirst Course

B. AppetiteB. Appetite

C. Very FlavorfulC. Very Flavorful

D. Before the PastaD. Before the Pasta

What is the literal meaning of the Italian word Antipasto ?What is the literal meaning of the Italian word Antipasto ?

January 2009


A.A. A garnish is added to the plate only when A garnish is added to the plate only when necessary for balance. It must be appropriate necessary for balance. It must be appropriate to the food, functional and edible. to the food, functional and edible.

B. Anything applies in regional cuisine. B. Anything applies in regional cuisine.

C. Added at the end of preparation with C. Added at the end of preparation with color being a paramount concern.color being a paramount concern.

D. It must be prepared prior to service D. It must be prepared prior to service because they are so complicated. because they are so complicated.

What is the general rule used for modern plate garniture? What is the general rule used for modern plate garniture?

January 2009


A. Burning

B. Setting the cookie prematurelyB. Setting the cookie prematurely

C. Increases SpreadC. Increases Spread

D. Reduces FlavorD. Reduces Flavor

What is the main problem with baking cookies in an oven What is the main problem with baking cookies in an oven that has been set at too high of a temperature? that has been set at too high of a temperature?

January 2009


A.A. LeaveningLeavening

B. ProofingB. Proofing

C. BrowningC. Browning

D. Oven SpringD. Oven Spring

The rapid rise of dough in the oven is known as what?The rapid rise of dough in the oven is known as what?

January 2009


A.A. LeanLean

B. DoughB. Dough

C. SpongeC. Sponge

D. AngelD. Angel

Yeast dough is mixed by one of two methods. One is the Yeast dough is mixed by one of two methods. One is the Straight Method. The other method is known as what? Straight Method. The other method is known as what?

January 2009


A.A. Processed Wheat FlourProcessed Wheat Flour

B. Rye FlourB. Rye Flour

C. Whole Wheat FlourC. Whole Wheat Flour

D. Bran FlourD. Bran Flour

Flour is the most important ingredient used in baking. Flour is the most important ingredient used in baking. The most common flour used is _________.The most common flour used is _________.

January 2009


A.A. Rotary OvenRotary Oven

B. Reel OvenB. Reel Oven

C. Revolving OvenC. Revolving Oven

D. All of the aboveD. All of the above

An oven with movable trays that circulate like a Ferris wheel An oven with movable trays that circulate like a Ferris wheel is known as what? is known as what?

January 2009


A.A. Lard, Butter, Margarine, Vegetable Shortening Lard, Butter, Margarine, Vegetable Shortening

B. Grease, Egg yolks, Lecithin, Butter B. Grease, Egg yolks, Lecithin, Butter

C. Butter, Olive Oil, Canola Oil, Shortening C. Butter, Olive Oil, Canola Oil, Shortening

D. Butter, Margarine, Olive Oil, Lecithin D. Butter, Margarine, Olive Oil, Lecithin

List four common fats used in baking? List four common fats used in baking?

January 2009


A.A. Milk Chocolate, Bloom Chocolate, Milk Chocolate, Bloom Chocolate, Brittle Chocolate Brittle Chocolate

B. Bitter-Sweet, Semi-Sweet, Sweet B. Bitter-Sweet, Semi-Sweet, Sweet Chocolate Chocolate

C. Sweet, Milk, Ganache C. Sweet, Milk, Ganache

D. Conveture, Confectionery, BloomD. Conveture, Confectionery, Bloom

Name the three forms of dark chocolate?Name the three forms of dark chocolate?

January 2009


A. Air, Water, MoistureA. Air, Water, Moisture

B. Baking Soda, Baking Powder, YeastB. Baking Soda, Baking Powder, Yeast

C. Roux, Arrowroot, Cornstarch C. Roux, Arrowroot, Cornstarch

D. Butter, Margarine, ShorteningD. Butter, Margarine, Shortening

Name the three main Leavening Agents used in today’s Name the three main Leavening Agents used in today’s bake shops.bake shops.

January 2009


A.A. 45 to 55 degrees F (7 - 13° C) 45 to 55 degrees F (7 - 13° C)

B. 100 to 105 degrees F (38- 41° C) B. 100 to 105 degrees F (38- 41° C)

C. 140 to 180 degrees F (60- 83 ° C) C. 140 to 180 degrees F (60- 83 ° C)

D. 212 degrees F (100° C) D. 212 degrees F (100° C)

What is the recommended temperature for dissolving What is the recommended temperature for dissolving compressed fresh yeast?compressed fresh yeast?

January 2009


A.A. 45 - 55 degrees F (7 - 13° C)45 - 55 degrees F (7 - 13° C)

B. 75 - 90 degrees F (24 - 32 ° C) B. 75 - 90 degrees F (24 - 32 ° C)

C. 140 degrees F (60° C) C. 140 degrees F (60° C)

D. 110 - 115 degrees F (43 – 46 ° C)D. 110 - 115 degrees F (43 – 46 ° C)

What is the recommended temperature for dissolving What is the recommended temperature for dissolving dry yeast?dry yeast?

January 2009


A.A. Is wearing a plain wedding bandIs wearing a plain wedding band

B. Smokes during breaksB. Smokes during breaks

C. Complains of being sickC. Complains of being sick

D. Uses hair sprayD. Uses hair spray

A Food Service Manager should send home a cook who A Food Service Manager should send home a cook who does what? does what?

January 2009


A. A. 40 degrees F and 70 degrees F (4 and 21° C)40 degrees F and 70 degrees F (4 and 21° C)

B. 70 degrees F and 120 degrees F B. 70 degrees F and 120 degrees F (21 and 49° C)(21 and 49° C)

C. 40 degrees and 140 degrees F C. 40 degrees and 140 degrees F (4 and 60° C)(4 and 60° C)

D. 120 degrees and 140 degrees F D. 120 degrees and 140 degrees F (49 and 60° C) (49 and 60° C)

Bacteria grows most rapidly in the temperature range Bacteria grows most rapidly in the temperature range between ____________. Meaning the extreme danger zone is between ____________. Meaning the extreme danger zone is Between 40 degrees F and 140 degrees F. Between 40 degrees F and 140 degrees F.

January 2009


A.A. Into the thickest part of the hamInto the thickest part of the ham

B. Just below the surface of the hamB. Just below the surface of the ham

C. Between two cooked hamsC. Between two cooked hams

D. Next to the ham while it is D. Next to the ham while it is in the ovenin the oven

The best way to measure the temperature of a large ham The best way to measure the temperature of a large ham is to insert the sensing portion of the thermometer or is to insert the sensing portion of the thermometer or thermocouple where?thermocouple where?

January 2009


A.A. Frozen foods solidly frozen and delivered at Frozen foods solidly frozen and delivered at 0 degrees F or below (18° C)0 degrees F or below (18° C)

B. fresh potentially hazardous foods received B. fresh potentially hazardous foods received at 40 degrees F or below (5° C)at 40 degrees F or below (5° C)

C. Cooked foods held at 140 degrees F C. Cooked foods held at 140 degrees F or above (60° C) or above (60° C)

D. Reheated foods heated to 100 D. Reheated foods heated to 100 degrees F (38 ° C)degrees F (38 ° C)

Which of the following is not a safe temperature when Which of the following is not a safe temperature when handling potentially hazardous foods?handling potentially hazardous foods?

January 2009


A.A. Hands must be washed after using the toiletHands must be washed after using the toilet

B. Hand sanitizers can be used instead of B. Hand sanitizers can be used instead of hand washing in food preparation areas hand washing in food preparation areas

C. Food workers must wash their hands after C. Food workers must wash their hands after returning from a break returning from a break

D. Food workers must wash their hands D. Food workers must wash their hands during food preparation when they during food preparation when they switch from raw to cooked or ready to switch from raw to cooked or ready to eat foodseat foods

Which of the following statement about hand washing Which of the following statement about hand washing is false? is false?

January 2009


A.A. foods prepared in a private home may not be foods prepared in a private home may not be used for human consumption in a retail used for human consumption in a retail food establishment food establishment

B. Buyers must only purchase food that is safe,B. Buyers must only purchase food that is safe, wholesome and from an approved sourcewholesome and from an approved source

C. Commercially raised game can not be C. Commercially raised game can not be sold in restaurantssold in restaurantsD. Toxic chemicals are being stored in a D. Toxic chemicals are being stored in a separate area away from foodseparate area away from food

Which of the following statements is false.Which of the following statements is false.

January 2009


B. Foods stored in the dry storage area are B. Foods stored in the dry storage area are stored 6” off the floor on slatted shelves stored 6” off the floor on slatted shelves

C. Raw Pork cutlets are stored above C. Raw Pork cutlets are stored above macaroni salad in the reach-in refrig.macaroni salad in the reach-in refrig.

D. Chemicals are being stored in a D. Chemicals are being stored in a separate storage area away from foodseparate storage area away from food

Which of the following storage practices should prompt immediate corrective action?

A. Products in the dry storage area are being rotated on a first-in, first-out stock basis

January 2009


A.A. In a Microwave OvenIn a Microwave Oven

B. At Room TemperatureB. At Room Temperature

C. In the RefrigeratorC. In the Refrigerator

D. Under cool running water at 70 D. Under cool running water at 70 degrees or belowdegrees or below

Which of the following is not an acceptable method for Which of the following is not an acceptable method for thawing potentially hazardous foods?thawing potentially hazardous foods?

January 2009


A.A. 140 degrees F (60° C)140 degrees F (60° C)

B. 145 degrees F (63° C)B. 145 degrees F (63° C)

C. 155 degrees F (68 ° C)C. 155 degrees F (68 ° C)

D. 165 degrees F (74° C)D. 165 degrees F (74° C)

Ground beef products must be cooked to what internal Ground beef products must be cooked to what internal temperature for 15 seconds to be considered safe?temperature for 15 seconds to be considered safe?

January 2009


A.A. The temperatures of foods held cold must be The temperatures of foods held cold must be monitored frequentlymonitored frequently

B. Consumers must use a clean plate when B. Consumers must use a clean plate when making return trips to a salad bar making return trips to a salad bar C. A salad bar should have an employee C. A salad bar should have an employee assigned to ensure that it is cleaned frequently assigned to ensure that it is cleaned frequently

D. Fresh foods can be added safely to D. Fresh foods can be added safely to containers of unused food in the containers of unused food in the self-service salad barself-service salad bar

Which of the following statements about self service Which of the following statements about self service bars is false.bars is false.

January 2009


A.A. The sending portion of the probe is the area The sending portion of the probe is the area from the tip to one inch from the tipfrom the tip to one inch from the tip

B. Thermometers do not need to be calibrated B. Thermometers do not need to be calibrated if they provide a digital read outif they provide a digital read out

C. The temperature of packaged foods can C. The temperature of packaged foods can be measured accurately without opening be measured accurately without opening the packages the packages

D. When measuring the temperature of D. When measuring the temperature of foods, the sensor should be inserted into foods, the sensor should be inserted into the thickest part of the item. the thickest part of the item.

Which of the following statements about food Which of the following statements about food thermometers is false.thermometers is false.

January 2009


A.A. NutritionNutrition

B. WholesomenessB. Wholesomeness

C. Sanitary and Food HandlingC. Sanitary and Food Handling

D. DegenerationD. Degeneration

Wholesome food, handled and prepared in a way that the food is not contaminated with disease causing agents is a definition of what?

January 2009


A.A. It involves a review of the menu to identify the It involves a review of the menu to identify the potentially hazardous food being preparedpotentially hazardous food being prepared

B. It involves identifying the hazards that might B. It involves identifying the hazards that might be introduced to food by certain food production be introduced to food by certain food production processes or the intended use of the foodprocesses or the intended use of the food

D. It involves setting critical limits that D. It involves setting critical limits that must be met at each critical control point must be met at each critical control point

Which of the following statements is not true about the Which of the following statements is not true about the hazard analysis step in a HACCP system?hazard analysis step in a HACCP system?

C. Hazards may be biological, chemical, or physical in nature

January 2009


A.A. The probability that a condition or conditions The probability that a condition or conditions will lead to a hazardwill lead to a hazard

B. An estimate of the number of potentially B. An estimate of the number of potentially hazardous foods served by a food establishmenthazardous foods served by a food establishment

D. An estimate of the number of steps that D. An estimate of the number of steps that will be required to successfully implement will be required to successfully implement the HACCP systemthe HACCP system

The “risk” that is estimated during the hazard analysis The “risk” that is estimated during the hazard analysis phase of the HACCP system is what?phase of the HACCP system is what?

C. The probability that meeting a critical control point will produce a safe food product

January 2009


A.A. CookingCooking

B. CoolingB. Cooling

C. MonitoringC. Monitoring

D. Re-heatingD. Re-heating

Which of the following is not a commonly used Critical Which of the following is not a commonly used Critical Control Point? Control Point?

January 2009


A.A. Sodium, Carbonate, BisulfateSodium, Carbonate, Bisulfate

B. Zinc, Mercury, CopperB. Zinc, Mercury, Copper

C. Calcium, Iron, PhosphorousC. Calcium, Iron, Phosphorous

D. Potassium, Magnesium, FluorideD. Potassium, Magnesium, Fluoride

Name the three minerals present in the greatest amounts Name the three minerals present in the greatest amounts in cereal grains.in cereal grains.

January 2009


A.A. Less than 2,000Less than 2,000

B. Less than 2,500B. Less than 2,500

C. It is based on individual needsC. It is based on individual needs

D. Ten times a persons body weightD. Ten times a persons body weight

How many calories should people consume in any given day?How many calories should people consume in any given day?

January 2009


A. CerealA. Cereal

B. Orange juiceB. Orange juice

C. BreadC. Bread

D. EggsD. Eggs

Which of the following foods is a rich source of Potassium?Which of the following foods is a rich source of Potassium?

January 2009


A.A. Enriched breadEnriched bread

B. Dark Green Leafy VegetablesB. Dark Green Leafy Vegetables

C. Dried FruitsC. Dried Fruits

D. MeatD. Meat

From which food source is Iron easily absorbed ?From which food source is Iron easily absorbed ?

January 2009


B. StrawberriesB. Strawberries

C. TomatoesC. Tomatoes

D. MeatD. Meat

Which of the following foods is a good source of Which of the following foods is a good source of Vitamin C ?Vitamin C ?

A. Citrus fruits

January 2009


A.A. The speed and accuracy in which they cook foodsThe speed and accuracy in which they cook foods

B. They tend to use fatty meats and the B. They tend to use fatty meats and the cooking liquid is served as an cooking liquid is served as an accompanying sauceaccompanying sauceC. They can have full flavors and utilize C. They can have full flavors and utilize spicy ingredientsspicy ingredients

D. They always include vegetables in D. They always include vegetables in the recipe and rarely use saltthe recipe and rarely use salt

Which two factors about Braising and Stewing make Which two factors about Braising and Stewing make them both healthy cooking techniques?them both healthy cooking techniques?

January 2009


A.A. Exposure to airExposure to air

B. Time of the year they were harvestedB. Time of the year they were harvested

C. Their size and or shapeC. Their size and or shape

D. Their natural sugar contentD. Their natural sugar content

Which factor reduces the nutrients found naturally in Which factor reduces the nutrients found naturally in foods after they are harvested from the field? foods after they are harvested from the field?

January 2009


A. When very young and tenderA. When very young and tender

B. When slightly over-ripeB. When slightly over-ripe

C. When just fully ripeC. When just fully ripe

D. A few days after harvestD. A few days after harvest

At which point of their growth do vegetables and fruits At which point of their growth do vegetables and fruits contain the highest amounts of nutrients? contain the highest amounts of nutrients?

January 2009


A.A. Lean Chicken StocksLean Chicken Stocks

B. Lean Veal StocksB. Lean Veal Stocks

C. Seafood FumetsC. Seafood Fumets

D. Vegetable StocksD. Vegetable Stocks

To reduce the overall amount of fat in sauces, which type To reduce the overall amount of fat in sauces, which type of stock is best used in addition to, or as a complete of stock is best used in addition to, or as a complete replacement for, a more traditional stock used as its base?replacement for, a more traditional stock used as its base?

January 2009


A.A. Vitamin AVitamin A

B. Vitamin DB. Vitamin D

C. Vitamin EC. Vitamin E

D. Vitamin KD. Vitamin K

Which of the following vitamins can be harmful when too Which of the following vitamins can be harmful when too much are taken as supplements or through food sources?much are taken as supplements or through food sources?

January 2009


A.A. Caramelized OnionsCaramelized Onions

B. Steamed EscaroleB. Steamed Escarole

C. Baked RhubarbC. Baked Rhubarb

D. Pureed WatercressD. Pureed Watercress

Which of the following cooked vegetables could be used in Which of the following cooked vegetables could be used in place of cane sugar when sweetening some sauces?place of cane sugar when sweetening some sauces?

January 2009


A.A. AniseAnise

B. ThymeB. Thyme

C. ParsleyC. Parsley

D. SaffronD. Saffron

Which of the following herbs would be classified as having Which of the following herbs would be classified as having a pungent smell? a pungent smell?

January 2009


A.A. Improves slightlyImproves slightly

B. DeclinesB. Declines

C. Remains the sameC. Remains the same

D. Declines slightly after 80 years of ageD. Declines slightly after 80 years of age

As people get older what happens to their ability to smell As people get older what happens to their ability to smell and therefore taste food?and therefore taste food?

January 2009


A.A. 22

B. 3B. 3

C. 4C. 4

D. 5D. 5

What is the minimum number of servings of fruits and What is the minimum number of servings of fruits and vegetables that you should consume on a daily bases?vegetables that you should consume on a daily bases?

January 2009


A.A. 44

B. 5B. 5

C. 10C. 10

D. All of them with a trained palateD. All of them with a trained palate

How many distinct flavors can the human tongue How many distinct flavors can the human tongue actually detect?actually detect?

January 2009


A.A. How much they are paidHow much they are paid

B. How well liked they are by the staffB. How well liked they are by the staff

C. Their level of educationC. Their level of education

D. How well they are trained and managedD. How well they are trained and managed

Which one factor, which is controlled by the Which one factor, which is controlled by the supervising Manager, helps the workers perform their supervising Manager, helps the workers perform their job functions better?job functions better?

January 2009


A.A. Country club managementCountry club management

B. CoachingB. Coaching

C. Transactional LeadershipC. Transactional Leadership

D. EmpowermentD. Empowerment

What words describe giving support, encouragement and What words describe giving support, encouragement and praise to workers?praise to workers?

January 2009


A.A. GenderGender

B. Physical AbilityB. Physical Ability

C. LanguageC. Language


Which of the following terms help define diversity? Which of the following terms help define diversity?

January 2009


A.A. Create tension among employeesCreate tension among employees

B. Force everyone to follow directionsB. Force everyone to follow directions

C. Not important in overall operation C. Not important in overall operation


Failure to understand and respect the cultural backgrounds Failure to understand and respect the cultural backgrounds of workers can cause what to happen?of workers can cause what to happen?

January 2009


A.A. Anglo-SaxonAnglo-Saxon

B. EuropeanB. European

C. ShipsC. Ships

D. All CulturesD. All Cultures

Which cultures can you find examples of discriminatory Which cultures can you find examples of discriminatory behavior? behavior?

January 2009


A.A. Clear and obvious bossClear and obvious boss

B. Being a politicianB. Being a politician

C. Guiding and influencing othersC. Guiding and influencing others

D. Being able to discipline others fairlyD. Being able to discipline others fairly

How can you define someone who is a leader of people? How can you define someone who is a leader of people?

January 2009


A.A. FairnessFairness

B. EqualityB. Equality

C. StereotypeC. Stereotype

D. CharacteristicsD. Characteristics

What is it called when you attribute the behavior of someWhat is it called when you attribute the behavior of some individuals in a group to the whole group?individuals in a group to the whole group?

January 2009


A.A. The representation of an idea or conceptThe representation of an idea or concept

B. The identification of causes and B. The identification of causes and their solutionstheir solutions

C. The meshing of the work of others C. The meshing of the work of others in a combined unitin a combined unit

D. To monitor results and give testsD. To monitor results and give tests

Problem solving can be described as a process which Problem solving can be described as a process which accomplishes what?accomplishes what?

January 2009


A.A. Ignore it existsIgnore it exists

B. Hire only the same type of workersB. Hire only the same type of workers

C. Learn about different culturesC. Learn about different cultures

D. Hire interpreters D. Hire interpreters

One way to handle cultural diversity issues constructively One way to handle cultural diversity issues constructively is to ____________ ?is to ____________ ?

January 2009

QUESTION QUESTION 100100

A.A. Your sense to change workers Your sense to change workers attitudesattitudes

B. Your sensibility to diversityB. Your sensibility to diversity

C. Your friendly behaviorC. Your friendly behavior

D. Your ability to get the job doneD. Your ability to get the job done

A key to supervisory success can be demonstrated A key to supervisory success can be demonstrated by _____________?by _____________?

January 2009

EXECELLENT ?EXECELLENT ?

GOOD ?GOOD ?

FAIR ?FAIR ?POOR ?POOR ?

KEEP STUDYING !!KEEP STUDYING !!

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