NOCTI Culinary Arts Review questions and answers graded A+.

NOCTI Culinary Arts Review questions and answers graded A+. micro organisms - correct answers.Sanitary refers to the absence of: a) food b) unhealthy food c) micro organisms d) keeping tables clean When cleaning the slicer, you must first a) take all removable pieces off b) unplug the machine c) ask the supervisor d) close the blade - correct g the machine Cutting boards are washed, rinsed, and sanitized in order to prevent a) prevent odors b) attract insects c) cross contamination d) mildew - correct contamination A bulging can means a) the can should be discounted b) should not be used, it could be spoiled c) the can is overfilled d) none of the above - correct d not be used, it could be spoiled Cans should be rejected if a) they have rust on them b) are dented c) do not have a label on them d) all of the above - correct of the above One reason you should use color coated cutting boards for raw and cooked foods is a) Makes work easier b) Juices can make the floor slippery c) Each person should have their own cutting board for professionalism d) The bacteria of raw foods may transfer to the cooked foods - correct answers.The bacteria of raw foods may transfer to the cooked foods When preparing rice pilaf, the correct ratio of liquid to rice is a) 4 to 1 b) 3 to 1 c) 2 to 1 d) 1 to 1 - correct answers.2 to 1 A commercial establishment usually does not use dried legumes because a) They attract mice b) They are susceptible to temperatures and moisture c) They have a long preparation period because they require soaking d) All of the above - correct answers.All of the above Which of the following is not a pasta product? a) tortellini b) rice c) elbow macaroni d) egg noodles - correct Which method of cooking will preserve the most nutrients? a) frying b) baking c) boiling d) steaming - correct ing How should cooked pasta be stored? a) tossed in oil and cover with clear film b) store uncovered c) store in water d) cover with a damp cloth - correct d in oil and cover with clear film By skimming the scum and fat off of a stock, the stock will become a) more clear b) thinner c) darker d) lighter - correct answers.a) more clear Herbs tied in a cheesecloth are called a) julienne b) sache c) chaud froid - correct A sauce that is made with clarified butter, pasteurized yolks, lemon juice, salt and water is called a) espagnole b) veloute c) hollandaise d) mayonnaise - correct ndaise Oven timers are used as a/an a) set cooking time b) guide for cooking c) temperature recovery time d) none of the above - correct for cooking The most common inventory method is called a) PULL b) PAR c) FIFO d) LIFO - correct answers.FIFO When storing chemicals, they a) Are stored in their original containers on the floor b) Are stored in bulk at the location of use c) Are stored separately from food d) may be stored with food if in their original container - correct answers.Are stored separately from food When grease spills on the floor, you should a) lay paper towel down over it b) pour salt over it c) clean it up when you get a chance d) wipe it up immediately - correct it up immediately A three compartment sink for pots and pans consist of hot soapy water, hot rinse water, and a) water with ammonia b) hot water with iodine c) water with a sanitizer solution d) water with a drying agent - correct with a sanitizer solution If the dishwashing machine jams, you should a) reach in and find what is wrong with it b) complain to the supervisor c) shut off the power and hot water d) wash dishes by hand - correct off the power and hot water The first and most important step to cleaning a slicer is a) remove all jewelry b) unplug the machine c) turn it off d) sanitize all parts - correct g the machine If an accident happens in the kitchen, you must immediately a) report it to your supervisor b) go to the hospital c) apply first aid and return to work d) go home - correct t it to your supervisor In the preparation of beef consommé, egg whites are used as a/an ______agent a) clarifying b) emulsifying c) thickening d) adhesive - correct answers.Clarifying The difference between New England and Manhattan Clam Chowder is the use of a) onions b) carrots c) celery d) cream - correct A spicy or pungent relish that is used to enhance the flavor of food: a) creole b) salsa c) garlic d) herb - correct Which is not one of the five basic sauces? a) brown b) white c) gravy d) veloute - correct Cream soups and cream sauces will often begin to break (curdle). What causes this condition? A) not enough cream in the recipe B) insufficient starch to stabilize the milk C) cooking temperature too high. D) failure to thoroughly mix the thickeners - correct ng temperature too high A strong clear, clarified soup usually made with two kinds of meat. a) bouillon b) consommé c) chowder d) broth - correct mmé Which is not a reason for USDA inspection of meat? a) to destroy unfit meat b) to guarantee tenderness c) to prevent use of harmful substances in meat d) to prevent false labeling - correct guarantee tenderness The highest quality for the grades of beef listed below is a) US CHOICE b) US COMMERCIAL c) US STANDARD d) US CUTTER - correct answers.US CHOICE The primary reason for weighing meats when received is a) the weight will change during storage b) the cost of the product c) meat companies always charge a weight different from the weight on the box d) to make sure the scale is accurate - correct cost of the product Selections on a menu should be decided by: a) Nutrition, , color, texture, and variety b) Low cost c) A and B d) None of the above - correct answers.Nutrition, , color, texture, and variety Rotating stock and using the oldest first is a practice called: a) LIFO b) FIFO c) GRUMPY d) OPHRA - correct answers.FIFO Deliveries made by food purveyors will come with a a) requisition b) balance sheet c) invoice d) none of the above - correct ce When handling flatware, you should handle it by a) bowl b) handle c) blade d) wedge - correct e