NOCTI CULINARY ARTS REVIEW
Questions and Answers
1. micro organisms; Sanitary refers to the absence of
Answer
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean
2. 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
3. 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
4. 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
5. 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
6. 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
7. 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
8. 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
9. Which of the following is not a pasta product?
a) tortellini
b) rice
c)elbow macaroni
d) egg noodles
, Answer rice
10. Which method of cooking will preserve the most nutrients?
a) frying
b) baking
c)boiling
d) steaming
Answer steaming
11. 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
12. By skimming the scum and fat off of a stock, the stock will
become
a) more clear
b) thinner
c)darker
d) lighter
Answer a) more clear
Questions and Answers
1. micro organisms; Sanitary refers to the absence of
Answer
a) food
b) unhealthy food
c) micro organisms
d) keeping tables clean
2. 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
3. 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
4. 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
5. 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
6. 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
7. 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
8. 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
9. Which of the following is not a pasta product?
a) tortellini
b) rice
c)elbow macaroni
d) egg noodles
, Answer rice
10. Which method of cooking will preserve the most nutrients?
a) frying
b) baking
c)boiling
d) steaming
Answer steaming
11. 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
12. By skimming the scum and fat off of a stock, the stock will
become
a) more clear
b) thinner
c)darker
d) lighter
Answer a) more clear
