Culinary End of Program Exam Questions And Answers With Verified Solutions

Most problems developed in the preparation of pie dough during the - Answer-Scaling When served on a breakfast buffet, scrambled eggs should be placed in a - Answer-Hotel pan A pot of chicken soup has been cooled to 70 degrees in two hours. What is the maximum number of hours remaining to cool it safely to 41 degrees? - Answer-4 hours Ground beef is made out of all of the following except? Ground beef, Tough beef cuts, leftover pieces, and incorrect beef cuts - Answer-Ground meat You have just been hired in a fast food restaurant. You are paired with a coworker who is supposed to train you. Your co worker resents working with you because you are of a different ethnicity and has purposely given you incorrect information several times to make you look bad in front of the supervisor. This is an example of? - Answer-Discrimination Eggs are graded by what US depart for quality? - Answer-USDA The definition of cleaning in a food service is? - Answer-Removing visibile soil Chef produced on a gallon demi glaze for $32, what is the cost of a two-ounce portion? - Answer-.50 $32 / 128(oz) = $0.25 for 1 oz. $0.25 x 2oz = $0.50 The proper method for storing knives is to- - Answer-Put then into a specialized knife rack When making a caesar salad what type of oil is commonly used? - Answer-Neutral oil like canola The first step in cleaning a dishwashing machine is to? - Answer-Turn off the electric gas or steam heatersChef wants to make a bearnaise sauce. the chef should begin with which mother sauce? - AnswerHollandaise You are preparing brownies for a group. Your original recipe serves eight people. If you need to serve 24 people what do you need to do to adjust her recipe? - Answer-Multiply each measure by 3 Starting a large roast at a high temperature will - Answer-Produce a well-browned, crusted surface, caramelize the natural fats, and seal in the juices. What is the proper way to hone a knife? - Answer-Use steel What is the nationally recognized temepture danger zone? - Answer-41- 135 The recommend simmering time for a chicken stock is - Answer-3-4 hours which of the following has the highest milk fat content? - Answer-Whipping Cream A 23 ½ pound of turkey steaks cost $3.36 per pound. How much does a seven-ounce serving cost? (round the answers) - Answer-$1.47 $3.36/16= 0.21 then 0.21 x 7=$1.47 What is combining fat and sugar called? - Answer-Creaming When making rice pilaf, the rice is _______ then ________. - Answer-Sautéed, baked All dairy products should be stored below _______ degrees. - Answer-41 What oven uses forced circulating air? - Answer-ConvectionPreviously prepared sauces should be reheated to minimum internal temperature of ____________ degrees for 15 seconds within two hours - Answer-165 What term is used for ingredients that help foods thicken and maintain their shape? - Answer-Stabilizers When making a turkey, how should you portion the turkey to insure proper food cost? - Answer-Pre weigh the meat slices The manager wants 25% food costs. The costs of raw ingredients is 1.20, what should the final menu price be? - Answer-4.80 1.20 / .25 = 4.8 ($4.80) The blade of the can opener should be cleaned and sanitized how often? - Answer-After each use In order for food to taste the same and remain consistent each time, what should cooks follow? - Answer-Use a standardized recipe when making cut out sugar cookies it is possible to eliminate or reduced excess dough scraps by all of the following EXCEPT - Answer-Randomly cutting different shapes Carrots have a 90% yield. after trimming 10 pounds to use in a stock there are _____ pounds of carrots left. - Answer-nine Chef KP purchases a case of chicken tenders, 20 pounds for 25.00. he uses one pound to make 4 portions of coffee shop. what is the cost for each serving. - Answer-.31 $25 / 20(lbs) = $1.25 per pound $1.25 / 4(portions) = .3125 or $0.31 per portion how many times should a marinade should be used for raw chicken? - Answer-once The purpose of OSHA is to - Answer-Be responsible for the development and enforcement of occupational safety and health standards.The gallons of brown stock when reduced by half will yield - Answer-Six quarts 4 x 3 = 12 quarts 12 qts / 2(reduce by half) = 6 quarts When term would be used in a recipe calling for the addition of fresh carrots and yellow onions about 1/4 in size is? - Answer-Dice The conversion factor to change a recipe that makes 12 pounds of pasta into a recipe that makes 30 pounds of pasta is ? - Answer-2.5 Conversion factor formula: new recipe amount / old recipe amount 30/12 =2.5 The recipe states, saute onions and pepper. This means - Answer-Cooking over high heat in small amount of fat The serving size for one portion of milk is - Answer-8 oz