Los Angeles Mission College Culinary Fundamentals I SPRING -15 Mid-Term Exam
1. Which of the following technological advances have had a profound effect on cooking? a. development of clay vessels b. development of reliable refrigerators c. rapid transportation techniques d. all of the above
2. Which quality is not required to become a professional chef? a. skill b. ego c. dedication d. professional pride
3. To what does the term brigade refer in a professional kitchen? a. staff organization b. an apprenticeship system c. diningroom management d. all of the above
4. Food preservation and storage techniques expanded to include freeze-drying and canning after the Industrial Revolution of the 19th century. a. true b. false
5. The French Revolution (1789-1799) freed chefs from private kitchens and played a major role in the development of the restaurant industry. a. true b. false
6. The true gourmand understands restraint and enjoys fine food and wine but never to excess. a. true b. false
7. What type of menu do most fast food restaurants use? a. market menu b. static menu c. cycle menu d. prix fixe menu
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Los Angeles Mission College Culinary Fundamentals I SPRING -15 Mid-Term Exam
8. What factor does the total recipe cost include? a. labor b. prime costs c. ingredient costs d. profit
9. What type of menu consists of small portions in four, five or more courses for a fixed price? a. California menu b. tasting menu c. prix fixe menu d. static menu
10. What was Fannie Farmer's obsession? a. sanitation b. cookbooks c. culinary school curricula d. accurate measurement
11. What is the correct way to express a recipe's yield? a. by weight b. by volume c. by serving d. any of the above
12. If a case containing 12 cans of whole peeled tomatoes costs $28.80, what is the unit cost? a. $2.40 b. $2.30 c. $2.20 d. $2.10
13. Which of the following is a part of a standardized recipe? a. amount of each ingredient b. cooking procedures c. portion size d. all of the above
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Los Angeles Mission College Culinary Fundamentals I SPRING -15 Mid-Term Exam
14. What does FIFO refer to? a. rotating stock so that the first one used is the most recently purchased b. rotating stock so that the last one purchased is used first c. rotating stock so that the first one purchased is used first d. all of the above
15. Which metal is the best conductor of heat? a. copper b. cast iron c. aluminum d. stainless steel
16. What is the manually operated slicer made of stainless steel with adjustable slicing blades? a. buffalo chopper b. vertical cutter/mixer c. mandoline d. spider
17. What tasks can a tilting skillet be used for? a. making soup and stock b. sautéing and pan-frying c. steam table d. all of the above
18. How much should you adjust baking temperatures when using a convection oven? a. increase it by 25° F b. decrease it by 10° F c. decrease it by 25° F d. increase it by 10° F
19. What is the most important quality of a deep-fat fryer? a. recovery time b. curved, easy-to-clean sides c. automated basket mechanisms d. gas versus electric
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Los Angeles Mission College Culinary Fundamentals I SPRING -15 Mid-Term Exam
20. Which of the following materials should not be used in a food service operation? a. ceramic b. enamel c. plastic d. glass
21. Which of the following tools is NOT suitable for top-browning foods? a. microwave b. broiler c. salamander d. blowtorch
22. Which is the best cutting surface? a. wood b. glass c. marble d. stainless steel
23. What is the correct angle to hold your knife blade while sharpening it? a. 22 degrees b. 20 degrees c. 10 degrees d. 15 degrees
24. Which of the following is not an example of good knife technique? a. smooth strokes b. guide the knife with one hand c. use force d. keep guiding hand fingers curled back
25. What cutting technique do you use when uniformity of size and shape do not matter? a. chop b. mince c. dice d. chiffonade
26. Julienne and batonnet are both match-stick-shape cuts. a. true b. false
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Los Angeles Mission College Culinary Fundamentals I SPRING -15 Mid-Term Exam
27. The only way to sanitize a chef's knife is in a commercial dishwasher. a. true b. false
28. A dull knife is more dangerous than a sharp one. a. true b. false
29. For safety reasons, always cut toward yourself. a. true b. false
30. You must first cut a carrot into sticks before you can dice it. a. true b. false
31. Aromas are detected in both the nose and the back of the mouth. a. true b. false
32. The alcohol in wines contributes very little to its flavor. a. true b. false
33. As water evaporates during the cooking of soups and sauces, salty aromas may be lost. Additional salt should be added to compensate. a. true b. false
34. How does a dish taste when it lacks salt? a. bitter b. sour c. flat d. unbalanced
35. At what temperature do foods have the strongest taste? a. very cold b. cold c. warm d. hot
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Los Angeles Mission College Culinary Fundamentals I SPRING -15 Mid-Term Exam
36. What is the final flavor that remains in the mouth after swallowing? a. low or bass notes b. top or high notes c. middle notes d. aftertaste or finish
37. What is vinegar made from? a. any alcoholic liquid b. fruit juice c. any acidic liquid d. inexpensive wine
38. Which of the following is a member of the Capsicum plant family? a. Piper nigrum b. chile pepper c. Szechuan pepper d. Melegueta pepper
39. What is rancidity? a. the chemical change in fats when exposed to air, light and heat b. objectionable odors in stale fat c. objectionable flavors in stale fat d. all of the above
40. What is the bundle of herbs and aromatics used for flavoring soups or stews called? a. sachet d'épices b. onion piquet c. bouquet garni d. infusion
41. 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
42. 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 scale
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Los Angeles Mission College Culinary Fundamentals I SPRING -15 Mid-Term Exam
43. 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
44. What is the desired end product of clarifying butter? a. milkfat b. butterfat c. water d. none of the above
45. What is the cause of rubbery scrambled eggs? a. overcooked b. made with water instead of milk c. made with old eggs d. undercooked
46. Which type of eggs is cooked over low heat without turning? a. over-hard b. sunny-side-up c. scrambled d. shirred
47. How are eggs prepared for eggs Benedict? a. poached b. pan-fried c. shirred d. soft-boiled
48. Flavored butter is what component of a sandwich? a. the base b. the filling c. the spread d. the garnish
49. Which is the best choice for making a wrap? a. a croissant b. a tortilla c. a pita d. a crusty French roll
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Los Angeles Mission College Culinary Fundamentals I SPRING -15 Mid-Term Exam
50. What is one of the greatest sanitation hazards when making sandwiches? a. high-protein foods b. keeping hot foods hot and cold foods cold c. frequent hand washing d. cross-contamination
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