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Culinary EOPA REVIEW Flashcards | StudBud
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Culinary EOPA REVIEW
Culinary EOPA REVIEW
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Advanced culinary EOPA
Flashcards
146 cards
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Practice quiz
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Questions
146
Answers
1
The difference between New England and Manhattan clam chowder is the use of_________
butter
onion
Cream
bell pepper
2
Which of the following is leavened with egg white foam?
Lamington,Lemon tart,Fruit curd
Angel food cakes, meringues, and souffles
Lemon meringue pie,meringues, and souffles
Trifle, Lemon tart,Fruit curd
3
Soups are only as good as the _________ used.
broth
Stock
vegetables
aromatics
4
What is cooking with radiant heat from above?
blanching
broiling
bubbling
sizzling
5
How do you retain color when cooking yellow vegetables?
add acid
Add alkaline
Add baking soda
all of the above
6
Lighting fixtures in food preparation areas should be shielded to
plates cups
cups
other lights
food
7
What should the manager do when a guest complains about food or service?
fire the employee and throw away the food
Check the customer
Check into the complaint
Scream at them
8
To triple a recipe calling for 2/3 cup of liquid,the amount to add is 1 cup
True
False
9
What does cooking equal parts of fat and flour produce
Roux
béchamel sauce
Brew
10
An unpleasant odor in your facility should look for one or more sanitation defects
True
False
11
Most employers will look for which of the following qualities in a food service employee?
Willingness to work, initiative, and dependability
Readiness to work and Preparedness
12
Leafy vegetable should be stored
in a drawer in the closet
in the freezer
in a cabinet
in the refrigerator
13
When making a gelatin salad fresh pineapple will inhibit the setting
False
True
14
Of the following oils, which should be used to deep-fry chicken?
Vegetable oil
sesame oil
Coconut oil
Olive oil
15
Which of the following greens produces a slightly bitter taste?
Endive
Kale
collard greens
Spinach
16
The most accurate method of measuring one cup of milk is to use a ____ measuring cup
B and C
Red
white
Clear
17
Which spice has the flavors of nutmeg, cloves, and cinnamon combined?
Mixed spice
Allspice
18
For effective mechanical dish washing, which of the steps are necessary
Washing and air-drying
rinse and sanitize
Scraping and racking
19
A 4" hotel pan insert will hold _ #10 cans of food
14
4
2
12
20
what is another name for white sauce?
Beurre Manié
Blanquette
Bavarois
Bechamel
21
When deep-frying potatoes the temperature of the oil should range between?
350-375
450-575
340-395
250-275
22
Al dente (firm to bite) is the culinary term meaning, "give some resistance to the bite"
false
true
23
When should coffeemakers be cleaned?
every two week
After every use
Twice a month
once a week
24
What is the usual order of food in a cafeteria-style serving line?
Beverages, vegetables, breads, entrees, and desserts
vegetables,Beverages, breads, entrees, and entrees
Beverages, vegetables, ice, entrees, and desserts
Beverages, vegetables, pizza, entrees, and desserts
25
which steak is in most need for tenderizing
cube
salisbury
Swiss
26
What is a convection oven?
an electric device for making toast
An oven that uses microwaves to cook or head food
heats from bottom up
an oven that has fans to circulate air around food,
27
What term is used to refer to trimmed and cleaned poultry?
Sirloin
Pouching
Dressed
28
Which of the following is essential to salad preparation?
Fresh ingredients, attractive plating, and proper textures
processed ingredients,unappealing plating,and proper texture
29
what should happen when the steamer is no longer in operation?
the door should be left wide open to air out
the door should be swung back and forth
the door should be closed
the door should be left alone
30
what is the first step in cleaning a dish washing machine?
Turn off the electric, gas, steam heaters
Making sure the the electric, gas, steam heaters stays on
31
what is a good reason for providing separate cutting boards for raw and cooked food?
Bacteria cant be transferred from from uncooked foods
The bacteria from uncooked foods may be transferred
to avoid liquid such as meat juices dripping down
cross contamination
32
What shouldn't you do during an interview ?
explain how you are the worse person for the job
explain how hiring you will help the company
explain what you know about the company
talk
33
For storage purposes pasta salads can be safely kept for
2-3 weeks
4 to 5 days
1 to 2 years
34
When greeting a guest, hospitality starts with
smile
Make eye contact
frown
35
Why are computers used in food-service establishments?
Calculate menu costs
Maintain inventory records
Compute payroll and calculate menu costs
36
The temperatures favorable for the growth of most bacteria are
About the same as for humans
About the same as for animals
37
What is an appropriate garnish for a mixed fruit salad?
strawberrys
crackers
Maraschino cherry
Olives
38
What does the term "served with natural juices" mean?
Beurre Manié
Au jus
Canapé
Beurre Noisette
39
What should you do if you are involved in a accident?
tell all of your coworkers
Report the accident to your supervisor
Report the accident to your manager
40
When should a blade of a can opener be wiped with a sanitizing agent?
During every use
After every two weeks
After every use
Once a year
41
What should an employee do when taking an guests order?
ignore them while they order
Have a complete knowledge of menu items
establish eye contact
42
How do you know a baked potato is ready to serve?
when it is hard to pierce the fork through
When a fork can easily pierce through
43
To find the true internal temperature of a roast,Where should you place the thermometer?
Into the center of the wing of the roast
Into the center of the thickest muscle of the roast
Into the center of the thinnest muscle of the roast
44
What is coleslaw salad is categorized as?
Side dish
Main dish
Condiment
45
To ensure maximum use and effectiveness of the refrigerator, food containers should be stored..
So air can be motionless around the containers
So air can conceal around the containers
So air can circulate around the containers
46
A cut of beef from the forequarter is
Sirloin
Prime
Brisket
47
A green vegetable with a fairly strong onion flavor and a very small bulb is
stallion
spinach
green onion
Scallion
48
The number of the dipper size equals the number of servings per
Gallon
Ounces
Pint
Quarts
49
Which liquid would produce the most nutritious gravy?
Lemon water
Sparkling water
Vegetable water
50
why puff pastry can rise to eight times its original thickness when baked/
The moisture created from the many layers of sandwiched fat
steam created when the dough is heated
51
What three main ingredients are in meringues?
Sugar, cream of tartar, and egg whites
Cream of tartar
egg whites,powdered sugar,Molasses
Sugar,Yolk , Lemon Juice
52
Where are clean and sanitized cups stored?
upside down on a clean and sanitized shelf or rack.
upright on a clean and sanitized shelf or rack.
upside down on a clean and sterilized shelf or rack.
53
The term "sanitary" refers to the absence of all micro-organisms
True
False
54
Where should the thermometer be place when roasting a turkey?
Into the joint where the thigh meets the body
Into the thigh where the leg meets the body
Into the leg where the thigh meets the body
Into the breast where the thigh meets the body
55
When making rice for an oriental meal, which type of rice is preferred?
Short-grain
jasmine rice
Long-grain
basmati rice
56
The cost of raw ingredients is $1.20,the manager wants 30% food costs. The final sell price is?
$1.50
$0.36
$4.00
$0.09
57
When meat is cooked by exposing it to an open flame, the method of cooking is
poaching
steaming
broiling
boiling
58
To produce foam cakes, which of the following would be eliminated from the batter?
Powdered Sugar
Vanilla extract
Eggs
flour
59
Which rating indicates the largest shrimp?
13/20 denotes 13-20 shrimp per pound
10/20 denotes 10-20 shrimp per pound
4/20 denotes 15-20 shrimp per pound
16/20 denotes 16-20 shrimp per pound
60
what ingredients do Cesar salads have?
Iceberg Lettuce,croutons, anchovies, and parmesan cheese
Romaine lettuce, croutons, anchovies, and Parmesan cheese
Romaine lettuce, croutons, and Parmesan cheese
Boston lettuce, croutons,pickles, and cheddar cheese
61
Salt stimulates the growth of the yeast
True
False
62
When a food service establishment receives a delivery of supplies the goods should be?
Chewed and Swallowed
Counted, inspected, and signed for
63
Poaching is a method of cooking fruit to maintain the shape and nutritional value
False
True
64
what are basic white cuts of a chicken?
Breast and wing
Thigh and breast
Leg and wing
Leg and thigh
65
what cooling method will best preserve a potato's nutrients and taste?
Baking
Freezing
boiling
66
When putting out a grease fire on a range top, one should always?
use water
Use a fire extinguisher
Use paper
Use a towel
67
strong chemicals should be stored with RTE food
True
False
68
chicken should always be cooked well done
Ture
False
True
69
In quantity food preparations, it is recommended that ingredients
Always be washed because it is more faster
Always be weighed because it is more faster
Never be weighed because it takes more takes less time
Rarely be weighed because it is more takes less time
70
which of the following would exhibit appropriate personal hygiene for a interview?
Dirty clothes
Clean clothes
71
In the preparation of beef consommé, eggs whites are used as a/an_________agent.
sticky
Adhesive
thinning
72
Why wouldn't a commercial establishment use dried legumes?
They require minor soaking preparation
they attract rodents
they are slightly susceptible to heat
73
When sautéing, the item would be passed through
Bread crumbs,crackers crumbs, and flour
Bread crumbs , egg yolks , baking soda
Chips, ranch, flour
Bread crumbs ,salt, flour
74
Why should Cake batters be panned and baked immediately after mixing?
Gluten in the dough will harden
Gluten in the dough will soften
75
what is the top grade of a standing rib roast?
Prime
Sirloin
76
What cooking method does not result in browning of foods?
roasting
frying
Blanching
grilling
77
A garnish on a plate should be an main dish
false
true
78
What is bunch of herbs tied together in a cheesecloth bag for the purpose of seasoning?
bouquet garni
A sachet bag
79
A case of twelve bottles of ketchup costs $36.00.The case price per bottle of ketchup?
$4.00
$3.00
$5.00
$3.00
80
Which of the following is not part of the cabbage family?
cauliflower
Broccoli
Kale
81
A garnish is an artistic complimenting of a food item with other food items
False
True
82
The taste and quality of beef is influenced by the Sex and shape of the animal
False
True
83
A method of reducing the transfer of communicable diseases in a commercial kitchen is?
Wearing plastic gloves
Washing your hands after you leave the kitchen
84
To keep an apple from turning brown you should dip it in ________.
water
milk
ginger ale
Lemon water
85
When interviewing a possible employee, it is proper to question about work experience
True
False
86
How can the consistency of frosting be adjusted?
some butter
None of the above
A liquid
more sugar
87
a seafood salad can be served as appetizer, a main entree, and a buffet item
True
false
88
Which should a food service worker do to apply for a job as a bakers helper?
visit the person who does the hiring in local bakeries
All of the above
send a resume to the bakeries
call the person who does the hiring in local bakeries
89
The procedure of skimming the fat and scum from the surface of a stock will produce unclear
True
False
True
90
For of 8 or more, 15% gratuity is added to the bill. The bill is $300.00 how much is the bill?
$30.00
$40.00
$35.00
$45.00
91
What does the term "a la carte" mean on a menu?
The method of serving
The method of taking
92
What yeast cough ingredient stimulates the growth of the yeast?
Cream
Salt
butter
Sugar
93
Ten lbs. of cooked vegetable will yield about __________three-ounce individual servings
52
55
50
49
94
How do you retain color when cooking red cabbage?
Add baking soda
Add vinegar
Add lemon water
Add acid
95
what should be done when storing cooked and properly cooled pasta?
Toss lightly in water and cover
Toss lightly in oil and cover
None of the above
Toss heavily in oil and cover
96
Of the following pies, which involves the baking of the crust with the filling?
Lemon meringue
Sweet potato pie
chess pie
banoffee pie
97
What should you do when involved in a accident?
Report the accident to your manager
Make a big scene
Tell all the employees
Report the accident to your supervisor
98
Sanitation rules for a food service establishment should be written and posted where?
where no one can see it
on the floor
employee area
99
what is one ingredient that must be present in a dressing for a longer lasting emulsification?
tomato
egg yolk
butter
lettuce
100
How many six-ounce portions of soup would be yielded from one gallon of soup?
11 1/2
12 1/4
21 1/3
21 1/2
101
The ventilation system most susceptible to fire is in the ___________area.
Grilling
Blanching
Deep-frying
102
Steel is used for maintaining a knife edge
False
True
103
What should always be used to put out a grease fire on a range top?
Use a fire extinguisher
use paper
Use a towel
104
What types of foods transmit food-borne illness ?
ordinary foods
None of the above
exotic foods
105
What is a cut of steak from the hindquarter of beef?
Hollondaise
Sirloin
Prime
Brisket
106
For dishwashers that sanitize by heat the temperature gauge should read 180 to 190F
True
False
107
What does the term Mise en place mean?
"everything is out of place"
"everything in its place"
"nothing is in its place"
108
what is the recommended way dry legumes (dried beans) should be cooked at?
None of the Above
Boiling
Simmering
A low boil
109
What are the basic parts of a salad?
Base,dressing,pickles body
Base,dressing,olives garnish
Base, body, dressing, and garnish
Base,body,cheese,lettuce, olives
110
The main ingredient in stuffing a turkey is Bread
True
False
111
when a employee breaks a rule......
warn the individual, place a written warning in his/her file
report them and place a written warning in his/her file
Ignore it and place a written warning in his/her file
fire them and place a written warning in his/her file
112
All milk sold/served in a commercial food establishment must be....
homogenized and Pasteurized
Pasteurized
sterilization
unpasteurized
113
When preparing rice, the correct ration of water to rice is
5 to 4
3 to 1
7 to 8
2 to 1
114
what is the reason for the "rights to know" act is to provide employees with ......
Product content
catalog management
115
How can you make vegetables tender?
boil
roast
steam
116
When making rice pilaf, the rice is Sauteed, then baked.
False
True
117
How can vegetable fibers be toughened?
All of the above
Boiling
steaming
poaching
118
Which of the following is not a pasta product?
all of the above
Rice
Orecchiette
Farfalle
119
what is the proper angle the knife blade should be in relation to the stone when sharpening ?
45
35
40
65
120
Which of the following is not an herb?
ginger
sage
salt
thyme
121
When do problems with the preparation of pie dough develop?
Measuring
Weighing
122
How many compartments do commercial pots and pans have?
4
2
1
3
123
which could be classifies as an oil-based dressing?
Italian dressings
Vinegar dressings
124
garbage should be fed into a garbage disposal gradually after the water is turned off
True
False
125
How can Yeast be destroyed?
Heating to about 136 F and holding them for 15 minutes
Heating to about 130 F and holding them for 15 minutes
Heating to about 143 F and holding them for 14 minutes
Heating to about 170 F and holding them for 5 minutes
126
Egg yolks, water, clarified butter, lemon juice and salt are used to make what sauce?
hoisin sauce
satay sauce
Hollondaise
béchamel sauce
127
A garnish is an artistic complimenting of a food item with other food items
True
False
128
Why are Refrigerator cookies (stiff dough cookies) are chilled before baking?
Harden the shortening
Harden the Dough
129
Tuna, swordfish, and mackerel are considered ____________ fish.
nasty
fishy
meaty
Weedy
130
When the pulp of tomatoes is cooked to a very heavy consistency, the resulting product ________
tomato sauce
marinara sauce
ketchup
nantua sauce
131
What is the process of mixing shortening and sugar together to blend them uniformly?
Folding
Peeling
Foaming
Creaming
132
The term dressed is used to refer to trimmed and cleaned poultry
True
False
133
Which of the following is not a sandwich?
beirute
sloppy joe
pizza
french dip
134
what is the problem with an electric range?
too expensive to operat
energy demand during peak hours
Limited control of heat
135
What level of government most directly affects the average food services in this country?
neither
local
State
136
What is the ratio of oil to vinegar in a vinaigrette dressing
3 to 1
2 to 1
3 to 4
5 to 7
137
What type of cheese is used to prepare standard Cheesecake?
Blue Cheese
asiago cheese
cotija cheese
Cream Cheese
138
Where is the coldest part of the refrigerator?
Top shelf
Middle shelf
Top middle shelf
Lower middle shelf
139
In the preparation of croquettes, eggs are used as a/an Adhesive agent.
True
False
140
What is a alternative to using salt to enhance vegetable flavor and retain nutritional value?
Lemon juice with a red vegetable
water with a sugar
Fruit juice with a red vegetable
juice with a green fruit
141
When should food cans be rejected?
If they are dented
seem to be open with a can opener
if they Have visible external rust
lack a label
142
What is cross contamination?
a medicine taken or given to counteract a particular poison.
transfer from harmful bacteria to foods from other foods
the removal of contaminants from something
143
how many sink compartments are required for the manual cleaning and sanitizing of utensils?
2
4
3
144
For equal distribution of cooking, fresh vegetables should be prepared
uniformly
differently
145
what is a broiled steak with a cold center?
medium
rare
burned
well done
146
What is the first step of cleaning a dish washing machine?
all of the above
Turn on the dishwasher
Turn off the electric, gas, steam heaters
