CULINARY FOUNDATIONS EXAM GUIDE
QUESTIONS WITH COMPLETE
ANSWERS
Which quality is not required to become a professional Chef? - Answer-ego
What does the term "Brigade" refer to in a professional kitchen? - Answer-staff
organization
What type of hazard is pieces of broken glass found in a container of salad dressing? -
Answer-physical hazard
How can you detect if food is contaminated with a pathogen?
a. Bad odor
b. Visible bacteria
c. Bad flavor
d. Contaminated food may not be detected by taste, smell or appearance - Answer-d.
Contaminated food may not be detected by taste, smell or appearance
In which circumstance should food handlers wash their hands?
Select one:
a. After smoking
b. After cleaning a table of dirty dishes
c. After handling raw foods
d. A & C
e. All of the above - Answer-e. All of the above
What is the range of the temperature danger zone?
Select one:
a. 70 - 125 degrees fahrenheit
b. 41 - 125 degrees fahrenheit
c. 41 - 135 degrees fahrenheit
d. 60 - 140 degrees fahrenheit - Answer-c. 41 - 135 degrees fahrenheit
Which of the following is not a potentially hazardous food?
Select one:
a. Cut melon
b. Garlic in oil
c. Custard
d. None of the above - Answer-d. None of the above
What type of menu lists each food and beverage item with the prices seperately?
Select one:
,a.
Semi a la carte menu
b.
Prix fixe menu
c.
Table d'hote menu
d.
A la carte menu - Answer-d.
A la carte menu
What factor does the total recipe cost include?
Select one:
a.
Labor
b.
Prime cost
c.
Ingredient cost
d.
Profit - Answer-c.
Ingredient cost
How many 4 fluid ounce servings are in 2 gallons of chicken soup?
Select one:
a.
32 servings
b.
54 servings
c.
64 Servings
d.
96 servings - Answer-c.
64 Servings
A leading sauce = what + thickening agent
Select one:
a.
Liquid
b.
Flour
c.
Eggs
d.
Oil - Answer-a.
Liquid
, A small sauce = what + flavor profile
Select one:
a.
Leading sauce
b.
Water
c.
Mayonnaise
d.
Pizza sauce - Answer-a.
Leading sauce
The ratio for a basic vinaigrette using an emulsifying agent, an acid and oil is?
Select one:
a.
1oz emulsifying agent, 1oz acid and 3oz oil
b.
Equal parts emulsifying agent, acid and oil
c.
1 part emulsifying agent, 3 parts acid and 9 parts oil
d.
1 part emulsifying agent, 1 part acid and 3 parts oil - Answer-c.
1 part emulsifying agent, 3 parts acid and 9 parts oil
d.
Auguste Escoffier established which style of cuisine in the growth of French cuisine?
Select one:
a.
La Grande Cuisine
b.
Classic Cuisine
c.
Nouvelle Cuisine
d.
Contemporary Cuisine - Answer-b.
Classic Cuisine
Which of the following technological advances have had a profound effect on the growth
of cooking throughout history?
Select one:
a.
Development of clay vessels
b.
Development of reliable refrigeration
c.
Transportation advances
QUESTIONS WITH COMPLETE
ANSWERS
Which quality is not required to become a professional Chef? - Answer-ego
What does the term "Brigade" refer to in a professional kitchen? - Answer-staff
organization
What type of hazard is pieces of broken glass found in a container of salad dressing? -
Answer-physical hazard
How can you detect if food is contaminated with a pathogen?
a. Bad odor
b. Visible bacteria
c. Bad flavor
d. Contaminated food may not be detected by taste, smell or appearance - Answer-d.
Contaminated food may not be detected by taste, smell or appearance
In which circumstance should food handlers wash their hands?
Select one:
a. After smoking
b. After cleaning a table of dirty dishes
c. After handling raw foods
d. A & C
e. All of the above - Answer-e. All of the above
What is the range of the temperature danger zone?
Select one:
a. 70 - 125 degrees fahrenheit
b. 41 - 125 degrees fahrenheit
c. 41 - 135 degrees fahrenheit
d. 60 - 140 degrees fahrenheit - Answer-c. 41 - 135 degrees fahrenheit
Which of the following is not a potentially hazardous food?
Select one:
a. Cut melon
b. Garlic in oil
c. Custard
d. None of the above - Answer-d. None of the above
What type of menu lists each food and beverage item with the prices seperately?
Select one:
,a.
Semi a la carte menu
b.
Prix fixe menu
c.
Table d'hote menu
d.
A la carte menu - Answer-d.
A la carte menu
What factor does the total recipe cost include?
Select one:
a.
Labor
b.
Prime cost
c.
Ingredient cost
d.
Profit - Answer-c.
Ingredient cost
How many 4 fluid ounce servings are in 2 gallons of chicken soup?
Select one:
a.
32 servings
b.
54 servings
c.
64 Servings
d.
96 servings - Answer-c.
64 Servings
A leading sauce = what + thickening agent
Select one:
a.
Liquid
b.
Flour
c.
Eggs
d.
Oil - Answer-a.
Liquid
, A small sauce = what + flavor profile
Select one:
a.
Leading sauce
b.
Water
c.
Mayonnaise
d.
Pizza sauce - Answer-a.
Leading sauce
The ratio for a basic vinaigrette using an emulsifying agent, an acid and oil is?
Select one:
a.
1oz emulsifying agent, 1oz acid and 3oz oil
b.
Equal parts emulsifying agent, acid and oil
c.
1 part emulsifying agent, 3 parts acid and 9 parts oil
d.
1 part emulsifying agent, 1 part acid and 3 parts oil - Answer-c.
1 part emulsifying agent, 3 parts acid and 9 parts oil
d.
Auguste Escoffier established which style of cuisine in the growth of French cuisine?
Select one:
a.
La Grande Cuisine
b.
Classic Cuisine
c.
Nouvelle Cuisine
d.
Contemporary Cuisine - Answer-b.
Classic Cuisine
Which of the following technological advances have had a profound effect on the growth
of cooking throughout history?
Select one:
a.
Development of clay vessels
b.
Development of reliable refrigeration
c.
Transportation advances
