NOCTI Culinary Arts Review
Questions And Answers
/. Sanitary refers to the absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean - Answer-micro organisms
/.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 - Answer-unplug the machine
/.Cutting boards are washed, rinsed, and sanitized in order to prevent
a) prevent odors
b) attract insects
c) cross contamination
d) mildew - Answer-cross 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 - Answer-should 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 - Answer-all 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 - Answer-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 - Answer-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 - Answer-All of the above
/.Which of the following is not a pasta product?
a) tortellini
b) rice
c) elbow macaroni
d) egg noodles - Answer-rice
/.Which method of cooking will preserve the most nutrients?
a) frying
b) baking
c) boiling
d) steaming - Answer-steaming
/.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 - Answer-tossed in oil and cover with clear film
/.By skimming the scum and fat off of a stock, the stock will become
a) clearer
b) thinner
c) darker
d) lighter - Answer-a) clearer
/.Herbs tied in a cheesecloth are called
a) julienne
b) sache
c) chaud froid - Answer-sache
/.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 - Answer-hollandaise
, /.The most common inventory method is called
a) PULL
b) PAR
c) FIFO
d) LIFO - Answer-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 - Answer-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 - Answer-wipe 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 - Answer-water 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 - Answer-shut 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 - Answer-unplug 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 - Answer-report it to your supervisor
/.In the preparation of beef consommé, egg whites are used as a/an ______agent
a) clarifying
Questions And Answers
/. Sanitary refers to the absence of:
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean - Answer-micro organisms
/.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 - Answer-unplug the machine
/.Cutting boards are washed, rinsed, and sanitized in order to prevent
a) prevent odors
b) attract insects
c) cross contamination
d) mildew - Answer-cross 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 - Answer-should 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 - Answer-all 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 - Answer-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 - Answer-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 - Answer-All of the above
/.Which of the following is not a pasta product?
a) tortellini
b) rice
c) elbow macaroni
d) egg noodles - Answer-rice
/.Which method of cooking will preserve the most nutrients?
a) frying
b) baking
c) boiling
d) steaming - Answer-steaming
/.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 - Answer-tossed in oil and cover with clear film
/.By skimming the scum and fat off of a stock, the stock will become
a) clearer
b) thinner
c) darker
d) lighter - Answer-a) clearer
/.Herbs tied in a cheesecloth are called
a) julienne
b) sache
c) chaud froid - Answer-sache
/.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 - Answer-hollandaise
, /.The most common inventory method is called
a) PULL
b) PAR
c) FIFO
d) LIFO - Answer-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 - Answer-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 - Answer-wipe 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 - Answer-water 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 - Answer-shut 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 - Answer-unplug 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 - Answer-report it to your supervisor
/.In the preparation of beef consommé, egg whites are used as a/an ______agent
a) clarifying
