CULINARY ARTS STATE WRITTEN TEST
PRACTICE QUESTIONS AND ANSWERS
This chef, who lived from 1784-1833, became famous for his elaborate showpieces and
is considered responsible for bringing cooking out of the Middle Ages and into the
modern period.
a. Careme
b. Trotter
c. Childs
d. Escoffier - Answer-a. Careme
This chef, who lived from 1847-1935, is considered to be the greatest of all time and is
credited with the simplification of classical cuisine and the reorganization of the kitchen.
a. Careme
b. Trotter
c. Childs
d. Escoffier - Answer-d. Escoffier
A dull knife is safer than a sharp one because you are less likely to get cut.
a. True
b. False - Answer-b. False
If your knife falls you should try to catch it so the knife will not be damaged.
a. True
b. False - Answer-b. False
When picking up a pan, you should always assume:
a. That it is hot
b. That some one else is using it
c. That it is full.
d. That it is unsanitary - Answer-a. That it is hot
Never pick up a hot pot with a wet pot holder because:
a. It will ruin the pot holder.
b. It will cause a steam burn
c. It will soil the pot holder
d. It will contaminate the pot - Answer-b. It will cause a steam burn
The handle of a hot pot on the stove should be:
a. Turned in, so it is less likely to be knocked off the stove.
b. Turned out, so you have easy access to the pot. - Answer-a. Turned in, so it is less
likely to be knocked off the stove
What type of fire extinguisher should be used to put out a grease fire in the kitchen?
, a. Class A
b. Class B
c. Class C
d. Class D - Answer-b. Class B
(Class A fire extinquishers is for normal fires IE paper or wood fires. Class C is electrical
fires IE the Oven is on fire.)
Which item(s) could be used in an emergency to help suppress a range top fire?
a. Olive or corn oil
b. Water
c. Vinegar
d. Baking soda or salt - Answer-d. Baking soda or salt
What is the first thing you should do when cleaning a piece of electric kitchen
machinery, especially one with moving parts?
a. Spray with sanitizer
b. Wipe it down with soapy water
c. Unplug it
d. Remove all moving parts. - Answer-c. Unplug it
If you spill a small amount of oil on the floor and are unable to clean it up right at that
moment, what could you do to prevent someone from slipping and falling on it?
a. Throw some salt on it
b. Pour some water on it
c. Make sure everyone is wearing non slip shoes.
d. Tell the chef there was an oil spill - Answer-a. Throw some salt on it
A set of instructions describing the way a particular establishment prepares a particular
dish is called a(n)
a. Instructional recipe
b. Operational procedural recipe
c. Standardized recipe
d. Institutionalized recipe - Answer-c. Standardized recipe
The abbreviations "AP" and "EP" stand for:
a. As purchased and edible portion
b. Ample portion and expected portion
c. appropriate portion and exceptional portion.
d. Allowable portion and especially purchased. - Answer-a. As purchased and edible
portion
In a professional kitchen dry (solid) items are most often measured by:
a. Volume
b. Weight
c. Count
d. Portion - Answer-b. weight
PRACTICE QUESTIONS AND ANSWERS
This chef, who lived from 1784-1833, became famous for his elaborate showpieces and
is considered responsible for bringing cooking out of the Middle Ages and into the
modern period.
a. Careme
b. Trotter
c. Childs
d. Escoffier - Answer-a. Careme
This chef, who lived from 1847-1935, is considered to be the greatest of all time and is
credited with the simplification of classical cuisine and the reorganization of the kitchen.
a. Careme
b. Trotter
c. Childs
d. Escoffier - Answer-d. Escoffier
A dull knife is safer than a sharp one because you are less likely to get cut.
a. True
b. False - Answer-b. False
If your knife falls you should try to catch it so the knife will not be damaged.
a. True
b. False - Answer-b. False
When picking up a pan, you should always assume:
a. That it is hot
b. That some one else is using it
c. That it is full.
d. That it is unsanitary - Answer-a. That it is hot
Never pick up a hot pot with a wet pot holder because:
a. It will ruin the pot holder.
b. It will cause a steam burn
c. It will soil the pot holder
d. It will contaminate the pot - Answer-b. It will cause a steam burn
The handle of a hot pot on the stove should be:
a. Turned in, so it is less likely to be knocked off the stove.
b. Turned out, so you have easy access to the pot. - Answer-a. Turned in, so it is less
likely to be knocked off the stove
What type of fire extinguisher should be used to put out a grease fire in the kitchen?
, a. Class A
b. Class B
c. Class C
d. Class D - Answer-b. Class B
(Class A fire extinquishers is for normal fires IE paper or wood fires. Class C is electrical
fires IE the Oven is on fire.)
Which item(s) could be used in an emergency to help suppress a range top fire?
a. Olive or corn oil
b. Water
c. Vinegar
d. Baking soda or salt - Answer-d. Baking soda or salt
What is the first thing you should do when cleaning a piece of electric kitchen
machinery, especially one with moving parts?
a. Spray with sanitizer
b. Wipe it down with soapy water
c. Unplug it
d. Remove all moving parts. - Answer-c. Unplug it
If you spill a small amount of oil on the floor and are unable to clean it up right at that
moment, what could you do to prevent someone from slipping and falling on it?
a. Throw some salt on it
b. Pour some water on it
c. Make sure everyone is wearing non slip shoes.
d. Tell the chef there was an oil spill - Answer-a. Throw some salt on it
A set of instructions describing the way a particular establishment prepares a particular
dish is called a(n)
a. Instructional recipe
b. Operational procedural recipe
c. Standardized recipe
d. Institutionalized recipe - Answer-c. Standardized recipe
The abbreviations "AP" and "EP" stand for:
a. As purchased and edible portion
b. Ample portion and expected portion
c. appropriate portion and exceptional portion.
d. Allowable portion and especially purchased. - Answer-a. As purchased and edible
portion
In a professional kitchen dry (solid) items are most often measured by:
a. Volume
b. Weight
c. Count
d. Portion - Answer-b. weight
