SET A

NAME ________________________________ DATE _____________ SCORE _______________

DIRECTIONS: ENCIRCLE THE LETTER THAT BEST ANSWERS THE QUESTION.

1. Which of the following is not a leading

cause of food-borne illnesses?
A. Putrefactive bacteria
B. Pathogenic bacteria
C. Parasites
D. Fungi

8. What type of fire extinguisher should you

use to douse a grease fire?
A. Class A
B. Class AC
C. Class B
D. Class C

2. What is salmonella?
A. Toxin
B. Intoxication
C. Toxin mediated infection
D. Infection

9. What is the distinctive quality of a food or

drink perceived with the combined sense of
taste, touch and smell?
A. Flavour
B. Taste
C. Aroma
D. Palate

3. What type of menu do most fast food

restaurants use?
A. Market menu
B. Static menu
C. Cycle menu
D. Prix fixe menu
4. What type of menu list each food beverage
item with their prices?
A. Semi a la carte menu
B. Prix fixe menu
C. Table dhote menu
D. A la Carte menu
5. What factor does the total recipe cost
include?
A. Labor
B. Prime costs
C. Ingredient costs
D. Profit
6. What is the correct way to express a
recipes yield?
A. By weight
B. By volume
C. By serving
D. Any of the above
7. If a case containing 12 cans of whole peeled
tomatoes costs 288.0, what is the unit cost?
A. 24.0
B. 23.0
C. 22.0
D. 21.0

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10. At what temperature do foods have the

strongest taste?
A. Very cold
B. Cold
C. Warm
D. Hot
11. Which of the following oils has the highest
smoke point?
A. Extra-virgin olive oil
B. Peanut oil
C. Butter
D. Soybean oil
12. Which of the following milk products is not
fermented?
A. Buttermilk
B. Sour cream
C. Crme fraiche
D. Cream
13. What is the fat content of whipping cream?
A. 1% or less
B. 0.5% or less
C. .25% or less
D. No more than 2%
E. At least 30%

SET A

14. What is the combination of herbs and

spices ground together and mixed with oil?
A. Dry rub
B. Wet rub
C. Crust
15. What is the correct order of the standard
breading procedure?
A. Flour, batter, crumbs
B. Egg wash, crumbs
C. Flour, crumbs, egg wash
D. Flour, egg wash, crumbs
16. Which of the following would be most
useful for measuring 2pounds of flour?
A. A dry measuring cups
B. A balance beam scale
C. Measuring spoons
D. Liquid measuring cups
17. What is the best tool for measuring small
quantities of ingredients?
A. Measuring spoons
B. Liquid measuring cups
C. Your hand
D. A balance beam balance
18. What is the difference between blanching
and parboiling?
A. There is no difference
B. Cooking time is shorter for blanching
C. Less water is used for blanching
D. The water is salted when parboiling
19. What should you do to ensure that the
breading adheres to food items after
cooking?
A. Refrigerate them for 30 minutes
B. Coat them in egg wash
C. Shake off excess crumbs
D. Stack them
20. How can par-cooking assist in food
preparation?
A. Remove undesirable flavours
B. Soften frim foods
C. Set colors
D. All of the above

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21. What is the desired end product of

clarifying butter?
A. Milkfat
B. Butterfat
C. Water
D. None of the above
22. Which of the following is not a dry heat
method cooking?
A. Grilling
B. Deep-frying
C. Sauting
D. Steaming
23. Which is frying method would be best for
battered foods that tend to stick together?
A. Swimming method
B. Basket method
C. Double-basket method
D. Floating method
24. Which one of the following does not reduce
the boiling point of water?
A. Alcohol
B. Higher altitude
C. More food
D. Salt
25. How is broth different from a stock?
A. Broth is clarified
B. Broth is made with meat, not just bones
C. Broth is made without any meat or
bones
D. Broth cannot be served as a finished
dish
26. Which of the following is not a connective
tissue?
A. Elastin
B. Collagen
C. Silveskin
D. Subcutaneous fat
27. What should you consider when purchasing
meat?
A. Menu needs
B. Storage facilities
C. Meat fabrication skills
D. All of the above

SET A

28. What cooking method is most appropriate

for preparing beef shank?
A. Stewing
B. Braising
C. Roasting
D. Grilling
29. For which type of meat is broiling a suitable
cooking method?
A. Any cut
B. Any tender cuts
C. The least tender cuts
D. All of the above
30. Which organ is the sweetbreads?
A. liver
B. kidneys
C. thymus gland
D. heart
31. Why might you simmer a particular cut of
meat?
A. to make it more tender
B. to extract brine
C. to add flavour from the cooking liquid
D. all of the above
32. How much oil should you use when panfrying?
A. more than when deep-frying
B. less than when sauting
C. more than sauting
D. less than when stir-frying
33. How can you safely defrost frozen meat?
A. in the warm water
B. at room temperature
C. in the refrigerator
D. in the microwave
34. What is the protein in connective tissue
that breaks down into gelatine when
cooked with moist heat?
A. marbling
B. subcutaneous fat
C. collagen
D. elastin

35. What is the appearance and texture of a

medium-rare grilled pork chop?
A. very red with almost no rsistance
B. bright red in the center and slightly
springy
C. very little pink in the center and firm
and springy
D. large deep red center and spongy
36. Which of the following is not a primal cut of
beef?
A. short plate
B. round
C. tenderloin
D. short loin
37. Where does most of the beef come from?
A. steers
B. heifers
C. calves
D. stags
38. What is the meaty, tender pork cut
containing a portion of the blade bone?
A. spareribs
B. fresh ham
C. boston butt
D. loin
39. Where does bacon come from?
A. loin
B. leg
C. belly
D. shoulder
40. Where do the highest quality and most
expensive cuts of pork come from?
A. loin
B. ham
C. forequarter
D. hindquarter
41. What is a capon?
A. squab
B. young pigeon
C. castrated male chicken
D. young turkey
42. What class of poultry is younger and more
tender?
A. roaster
B. broiler/fryer
C. mature
D. yearling

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SET A

43. What is the best way to prepare a mature

chicken?
A. sauting
B. poaching
C. stewing
D. baking
44. Which of the following is not a good
indication of doneness for poultry?
A. juices run clear
B. timing
C. internal temperature
D. looseness of the joints
45. Which of the following is not a crustacean?
A. shrimp
B. lobster
C. squid
D. crab
46. How should very lean fish be prepared?
A. sauting
B. baking
C. broiling
D. all of the above
47. What are the cross-sections cut from the
large fish called?
A. wheels
B. fillets
C. steaks
D. butterflied fillets
48. Which cooking method would be best for
small, whole fish?
A. pan-frying or sauting
B. poaching or simmering
C. roasting or baking
D. stewing or braising
49. For what purpose would you not use Grade
B eggs?
A. scrambling
B. pan-frying
C. whipping
D. baking
50. What should you do to get the maximum
volume when whipping egg whites?
A. warm the whites to room temperature
B. use a clean bowl
C. use fresh eggs
D. A and B
E. all of the above
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51. What is the grade of an egg with a clear and

thick white, firm and round yolk and wellshaped shell?
A. Grade A
B. Grade AA
C. Extra large
D. Grade B
52. What is the cause of rubbery scrambled
egg?
A. overcooked
B. made with water instead of milk
C. made with old eggs
D. undercooked
53. Why is vinegar added to water when
poaching eggs?
A. for flavour
B. to prevent green ring from forming
around the yolk
C. to prevent the white from spreading
D. to prevent overcooking
54. Which type of eggs is cooked over low heat
without turning?
A. over-hard
B. sunny-side-up
C. scrambled
D. shirred
55. Which type of bottled water is carbonated?
A. spring water
B. mineral water
C. sparkling water
D. distilled water
56. What type of tea is partially fermented?
A. black
B. oolong
C. green
D. all teas are fermented
57. What is the indigestible complex
carbohydrate found in the cell wall of
plants?
A. collagen
B. cellulose
C. crude fiber
D. elastin

SET A

58. Which of the following are not preserved by

drying?
A. tomatoes
B. beans
C. peppers
D. sprouts
59. What will happen when red cabbage is
cooked with an alkali such as baking soda?
A. it will turn mushy and blue
B. it will firm up and stay red
C. it will firm up and turn blue
D. it will have no effect
60. How can you preserve the nutritional
qualities of vegetables?
A. by cooking them as quickly as possible
B. by cooking them in a small amount of
liquid
C. by serving them with their cooking liquid
D. A and B
E. all of the above
61. What is the color pigment responsible for
the green spinach, green beans?
A. cholorophyll
B. carotenoid
C. flavonoid
D. tannins
62. What is the difference between blanching
and parboiling?
A. the cooking liquid
B. the type of vegetable being prepared
C. the cooking time
D. the water temperature
63. Which of the following is not from brassica
family?
A. kale
B. cauliflower
C. broccoli
D. cucumber
64. Which of the following is actually a fruit?
A. tomato
B. egg plant
C. chayote
D. A and B
E. All of the above

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65. What is the largest of the grain kernel?

A. bran
B. hull
C. endosperm
D. germ
66. What is the best method for determining
the doneness of most grains?
A. internal temperature
B. cooking time
C. tenderness
D. puffiness
67. What is the only reliable way to test pasta
for doneness?
A. follow package instructions
B. bite into a piece
C. time it for 10-12 minutes
D. throw it against the wall
68. Which of the following is not made from
soy?
A. seitan
C. miso
B. tempeh
D. tofu
69. What is the tick paste made by salting and
fermenting soybeans and rice?
A. miso
B. tofu
C. tempeh
D. textured soy protein
70. What substance promotes ripening or
causes spoilage in some fruits?
A. glucose
B. ethylene gas
C. oxalic acid
D. tartaric acid
71. Which of the following fruits is not
susceptible to enzymatic browning?
A. apples
B. pears
C. peaches
D. pineapple
72. Which cooking methods softens and
tenderizes fruits while infusing them with
additional flavours?
A. grilling
B. baking
C. poaching
D. blancing

SET A

73. Which type of fruit gel is made with fruit

juice only?
A. jelly
C. preserves
B. jam
D. compote
74. What should not be done when cooking
fruits to prevent them from becoming
overcooked and mushy?
A. careful timing
B. add sugar
C. add baking soda
D. test them frequently
75. What are glutenin and gliadin that form
gluten?
A. starches
B. fibers
C. proteins
D. carbohydrates
76. What is the process of beating fat and sugar
together to incorporate air?
A. folding
C. blending
B. creaming
D. cutting
77. What does a flour milled from strong, hard
wheat have a high percentage of?
A. wheat germ
B. starch
C. protein
D. moisture
78. What should you do to prevent lumping
when caramelizing sugar?
A. add an interferent
B. stir it constantly
C. use bain marie
D. all of the above
79. What must you do when using gelatine?
A. heat it in bain marie
B. dissolve it in cold liquid
C. soften it in cold liquid, then dissolved it
in hot liquid
D. sift it into dry ingredients
80. What chemical leavening agent reacts with
both moisture and heat to create carbon
dioxide gas?
A. baking soda
B. single-acting baking powder
C. double-acting baking powder
D. baking ammonia

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81. What is the problem if the tops of muffins

are cracked and uneven?
A. the oven temperature was too low
B. too much baking soda was used
C. the batter was overmixed
D. the oven temperature was too high
82. What is the process by which yeast changes
sugar into carbon dioxide?
A. fermentation
C. oven spring
B. proofing
D. gelatinization
83. What is the result of steaming bread while
it is baking?
A. a soft crust
C. a very hard crust
B. a hard crust
D. a very pale crust
84. What does yeast convert carbohydrates
into?
A. carbon dioxide
B. carbon dioxide and alcohol
C. oxygen and alcohol
D. carbon dioxide and oxygen
85. Why does bread dough require kneading?
A. to develop gluten
B. to improve flavour
C. to activate yeast
D. to heat the dough
86. What is the effect of overkneading?
A. large holes form in the bread
B. ropes of uncooked dough in the bread
C. blisters in the crust
D. a cannonball of dough
87. What is the process of offering food to
diners in a way that is visually pleasing?
A. service
C. composition
B. presentation
D. buffet
88. What is the first decision that needs to be
made when planning a buffet?
A. cost
C. menu
B. theme
D. table arrangement
89. As a general rule, how many people can
single-sided buffet serve?
A. up to 50
B. 50-75
C. up to 100
D. not more than 150

SET A

90. What do you need to consider when

arranging food on a serving platter?
A. negative space
B. height of the food
C. flavour
D. texture and shape
91. What is a rough rule of thumb for
calculating how much food to prepare for a
buffet?
A. 1 pound per person
B. 1.5 pound per person
C. 0.5 pound per person
D. 2 pounds per person
92. What is the primary responsibility of front
waiters during a buffet?
A. deliver food from the kitchen
B. supervise the dining area
C. tidy and replenish food on the buffet
d. circulate in the crowd with hors d oeuvre
and drink trays
93. What technique can be used to serve large
groups efficiently?
A. extra long single sided buffet
B. buffet service
C. double sided buffet
D. extra large chafing dishes
94. Which of the following practices should be
encouraged when placing food items in a
refrigerator?
A. Cover the slatted shelves with
aluminum foil to help keep them clean.
B. Place food items on the floor to
maximize the amount of storage space
in the unit.
C. Cool hot foods, label and date the
container, and cover with plastic film or
foil to protect foods from
contamination.
D. Store raw foods over cooked foods to
make easier to reach

95. Which of the following statements is false?

A. There is some criteria to use when
designing the layout and facilities in a
food establishment
B. A design plan that is good for 1 type of
operation will usually be good for
another operation that sells different
types of food.
C. The design and layout of food
production facilities should provide an
environment in which work may be
done efficiently.
D. The design of food production facility
should permit future redesign and
accommodate new menu items.
96. Which of the following is NOT a criterion to
evaluate a piece of food production
equipment?
A. Safety
C. Quality of materials
B. Cost
D. Sanitary design
97. Which of the following is NOT required
design feature of food production
equipment?
A. Easily cleanable
C. Light-weight
B. Nonabsorbent
D. Durable
98. Which of the following types of materials
would not recommended for use as a foodcontact surface where raw poultry is being
prepared?
A. Wood
C. Plactic
B. Stainless steel
D. Fiber glass
99. Which of the following is NOT a reason to
have proper lighting in food production
areas?
A. To show when surfaces are soiled and
when they have been properly cleaned.
B. To increase worker productivity.
C. To produce shadows that help make
soil on floors and walls less noticeable.
D. To provide a more comfortable
environment for workers to work in.
100.

Ice is not considered food; therefore

food safety rules does not apply to it.
A. True
B. False

-----END OF SET A PRACTICE TEST-----

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SET A

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SET A

ANSWER KEY
1. A
2. D
3. B
4. D
5. C
6. D
7. A
8. A
9. A
10. C
11. D
12. D
13. E
14. B
15. D
16. B
17. A
18. B
19. A
20. D
21. B
22. C
23. A
24. D
25. B
26. D
27. D
28. B
29. B
30. C
31. D
32. C
33. C
34. C
35. B
36. C
37. A
38. C
39. C
40. A
41. A
42. B
43. C
44. B
45. C
46. D
47. C
48. A
49. B
50. E

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51. B
52. A
53. C
54. B
55. C
56. B
57. B
58. D
59. A
60. E
61. A
62. C
63. D
64. D
65. C
66. C
67. B
68. C
69. A
70. B
71. D
72. C
73. A
74. C
75. C
76. B
77. C
78. A
79. C
80. D
81. D
82. A
83. A
84. B
85. A
86. A
87. B
88. B
89. B
90. C
91. A
92. C
93. C
94. C
95. B
96. C
97. C
98. A
99. C
100. B