CULINARY CTE EXAM QUESTIONS AND
ANSWERS
What is the proper rotation of inventory? - Answer-First product received is the first
product used
What is the recipe's yield? - Answer-Number of servings
Which part of the glass should the server not hold when refilling a glass? - Answer-The
rim
When scaling out (weighing) ingredients for baked products, what is the first step? -
Answer-Tare the scale without a container
What are the three main categories of food hazards or food contamination? - Answer-
Chemical, physical, biological
What ingredient is not necessary when preparing mayonnaise? - Answer-Cream
What is not a step of the HACCP system? - Answer-Establish a work schedule
What is the correct ratio of standard mirepoix (onions, celery, carrots)? - Answer-50%
onions, 25% celery, 25% carrots
In a formal table setting, how far should silverware be placed from the edge of the
table? - Answer-1 inch
What is the purpose of POS computerized system? - Answer-To manage inventories as
items are sold
Which items require a safety data sheet (SDS)? - Answer-Stainless steel cleaner
What should be used to measure 12oz. Of flour? - Answer-Scale
In the two-step cooling method, what temperature must food be cooled to within the first
2 hours? - Answer-70 degrees F
What food groups are in the current USDA nutritional guidelines? - Answer-Grain,
vegetables, fruits, dairy, protein
Which tool is not a grade manager garnishing tool kit? - Answer-Whisk
English service refers to which type of food service? - Answer-Family-style restaurant
, What is the most common foodborne illness? - Answer-Salmonella
What does 1 tsp equal? - Answer-1/3 T
Which method is not a safe way to extinguish a hot grease fire? - Answer-Douse with
water
What is not a reason for an inventory control system? - Answer-To develop menus
What should a professional sever do when something goes wrong? - Answer-
Acknowledge the problem, apologize, and resolve the problem
What is is FIFO? - Answer-first in first out
To prevent injury, which grade manager tool has a safety guard for slicing vegetables? -
Answer-Mandolin
What does cooking equal parts of fat and flour by weight produce? - Answer-Roux
What breakfast items provide the most food groups from current USDA nutritional
guidelines? - Answer-Whole grain cereal and milk
Which food is considered to be potentially hazardous? - Answer-Beef jerkey
Before a waiter delivers plated food from the kitchen to the customer, what should be
preformed? - Answer-Wipe plate rim clean
What is the safest way to thaw foods? - Answer-In the refrigerator
What regulatory agency is responsible for inspection of food safety and sanitation in a
commercial kitchen? - Answer-Food and Drug Administration FDA
Which outcome is not a benefit of using a computerized system for purchasing and
inventory control? - Answer-To manage time
What causes botulism? - Answer-Improperly canned food
Which material is not recyclable? - Answer-Glass
What is a combination cooking method? - Answer-Braising
What is the minimum temperature acceptable for a refrigerated food shipment? -
Answer-41 degree f
Which service is preformed at the left side of the guest? - Answer-Serving each course
ANSWERS
What is the proper rotation of inventory? - Answer-First product received is the first
product used
What is the recipe's yield? - Answer-Number of servings
Which part of the glass should the server not hold when refilling a glass? - Answer-The
rim
When scaling out (weighing) ingredients for baked products, what is the first step? -
Answer-Tare the scale without a container
What are the three main categories of food hazards or food contamination? - Answer-
Chemical, physical, biological
What ingredient is not necessary when preparing mayonnaise? - Answer-Cream
What is not a step of the HACCP system? - Answer-Establish a work schedule
What is the correct ratio of standard mirepoix (onions, celery, carrots)? - Answer-50%
onions, 25% celery, 25% carrots
In a formal table setting, how far should silverware be placed from the edge of the
table? - Answer-1 inch
What is the purpose of POS computerized system? - Answer-To manage inventories as
items are sold
Which items require a safety data sheet (SDS)? - Answer-Stainless steel cleaner
What should be used to measure 12oz. Of flour? - Answer-Scale
In the two-step cooling method, what temperature must food be cooled to within the first
2 hours? - Answer-70 degrees F
What food groups are in the current USDA nutritional guidelines? - Answer-Grain,
vegetables, fruits, dairy, protein
Which tool is not a grade manager garnishing tool kit? - Answer-Whisk
English service refers to which type of food service? - Answer-Family-style restaurant
, What is the most common foodborne illness? - Answer-Salmonella
What does 1 tsp equal? - Answer-1/3 T
Which method is not a safe way to extinguish a hot grease fire? - Answer-Douse with
water
What is not a reason for an inventory control system? - Answer-To develop menus
What should a professional sever do when something goes wrong? - Answer-
Acknowledge the problem, apologize, and resolve the problem
What is is FIFO? - Answer-first in first out
To prevent injury, which grade manager tool has a safety guard for slicing vegetables? -
Answer-Mandolin
What does cooking equal parts of fat and flour by weight produce? - Answer-Roux
What breakfast items provide the most food groups from current USDA nutritional
guidelines? - Answer-Whole grain cereal and milk
Which food is considered to be potentially hazardous? - Answer-Beef jerkey
Before a waiter delivers plated food from the kitchen to the customer, what should be
preformed? - Answer-Wipe plate rim clean
What is the safest way to thaw foods? - Answer-In the refrigerator
What regulatory agency is responsible for inspection of food safety and sanitation in a
commercial kitchen? - Answer-Food and Drug Administration FDA
Which outcome is not a benefit of using a computerized system for purchasing and
inventory control? - Answer-To manage time
What causes botulism? - Answer-Improperly canned food
Which material is not recyclable? - Answer-Glass
What is a combination cooking method? - Answer-Braising
What is the minimum temperature acceptable for a refrigerated food shipment? -
Answer-41 degree f
Which service is preformed at the left side of the guest? - Answer-Serving each course
