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Culinary Arts I CPAS Review 2019 #3 Flashcards | StudBud
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Culinary Arts I CPAS Review 2019 #3
Culinary Arts I CPAS Review 2019 #3
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#foodprep #exam #quiz #culinary #arts #practice #quiz
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1
WHICH CULINARY ADVANCEMENT CUISINE DID CATHERINE DE MEDICI BRING TO FRANCE?
Haute
Grande
Classic
Naveau
2
TO PREVENT FOOD ALLERGENS FROM BEING TRANSFERRED TO FOOD....
Buy food from an approved, reputable supplier
Clean and sanitize utensils before use
Store cold food at 41 Degree F or lower
Avoid pewter tableware and cooper cook ware
3
THE FEDERAL AGENCY THAT CREATES & ENFORCE SAFETY STANDARDS ANDREGULATIONS IN THE WORKPLACE?
NOAA
HCS
OSHA
NAZCOM
4
Béchamel, veloute, and hollandaise are called?
Thickeners
grand sauces
5
Which type of potato is best to use for making sauteed potatoes?
Chef
All purpose
Russet
New
6
Slang and buzzwords are known as _____?
Prejudices
Jargons
7
Whole grains should be kept no more than _____ weeks?
2
3
1
4
8
PASTEURIZATION IS THE PROCESS OF...?
Heating milk to remove harmful bacteria
Cleaning cooking utensils to ensure safety and sanitation
Canning foods to keep them fresh and safe to eat
Boiling water to eliminate germs
9
IF FOOD-CONTACT SURFACES ARE IN CONSTANT USE, THEY MUST BE CLEAN AND SANITIZED EVERY ___ HOURS?
6
4
2
5
10
HOW SHOULD FOOD BE LABELED, IF STORED OUT OF IT'S ORIGINAL CONTAINER?
Food Handlers name and date
Contents and Dates
Dates and Temps at the time of storage
Food Handlers name and title
11
What type of statement describes what an operation wants to become and why it exists?
Objective statement
Goal statement
Mission statement
Vision statement
12
What does a POS machine do?
Sends orders into kitchen from service stations
Creates weekly shift and cleaning schedules
Lists acceptable substitutions for menu items
Compiles feedback from comment cards
13
A slurry, a liaison, and a roux are all considered to be?
Stocks
Thickeners
14
WHAT IS THE MAXIMUM ACCEPTABLE RECEIVING TEMPERATURE FOR FRESH BEEF?
45 Degree F
41 Degree F
50 Degree F
35 Degree F
15
What liquid is usually used for making stock?
water
Beef Broth
Boullion
Chicken Broth
16
Numerous messages & info that convey OP. procedures, policies, & PSA is ______ communication?
Verbal
Organizational
17
What is the most appropriate cooking method for cabbage and celery?
Steaming
Baking
Broiling
Braising
18
Fruits that are cooked in simmering water are?
Roasted
Poached
Broiled
Sautéed
19
A braised dish usually made w/ red meat & vegetables that incl red wine and seasoning is ?
Daube
Sous Vide
Pot Roasting
Estouffade
20
A letter for employee in an org. about new healthcare policy is an example of __ communication?
Organizational
Verbal
Interpersonal
Written
21
The leaves, stem, or flowers of an aromatic plant are?
Seasonings
Flavors
Herbs
Spices
22
What is the most effective way to rate employee performance?
Question and answer
Performance appraisal
Employee feedback
Group evaluation meetings
23
Roasting bones to enhance the flavor and color of stock is a process known as..?
Blanching
Par-Boiling
Browning
Sweating
24
The variation of a language spoken by a particular group of people is called?
dialect
Semantics
Jargon
Accent
25
Techniques for cooking grains in which the grain is sautéed briefly in oil or butter is called?
Risotto
Arborio
Pilaf
Lyonnaise
26
If rival restaurants have similar a menu & quality, a competitive advantage can be gained by?
Creating a unique menu
Improving customer service
Underselling other operations
Moving to better location
27
HEAT DETECTORS ARE ACTIVE BY A SIGNIFICANT....?
Increase in Temperature
Increase in oxygen
Decrease in Temperature
decrease in oxygen
28
A PROCESS THAT REMOVES CLUMPS FROM DRY, POWDERED INGREDIENT, GIVING A SMOOTHER CONSISTENCY IS?
Blending
Sifting
Flattening
Mixing
29
The ability to inspire and encourage employees to behave in agreement?
Leadership
Motivation
Teamwork
30
A mixture of egg yolks & heavy cream adding rich flavor & smoothness to sauce w/ it too thick?
Liaison
Compound butter
Hollandaise
Slurry
31
What is the meaning of the French term mis en place?
To listen carefully
To work smart
To place on a dish or plate
to put in place
32
Some researchers believe that ____________ can impair your written communication skills
Texting
Typing
Audio taping
Emailing
33
A THOROUGH SAFETY INSPECTION OF AN OPERATIONS FACILITY, IS CALLED?
Emergency Plan
General Safety
Accidental Investigation
Material Safety Plan
34
Identifying with another person’s feeling or thoughts is called?
Sympathy
Empathy
Esteem
Respect
35
Generalizations people make abt particular group assuming all people of the group are exact is?
Stereotypes
Prejudices
36
Cooked pasta can be refreshed before serving by placing it in?
The cooler
Ice cold water
The freezer
Hot water
37
THAWING FOOD AT ROOM TEMPERATURE, COULD LEAD TO ....?
Poor personal hygiene
Cross contamination
Time temperature abuse
Physical contamination
38
Spaetzle is a type of?
Potato
Grain
Pasta
Legume
39
Fruits that have a central pit enclosing a single seed are known as ___?
Apples
Oranges
Drupes
Bananas
40
TEMP OF ROASTS; CHECKED TO SEE IF IT MET (CCP) OF 145 FOR 4MINS. EXAMPLE OF WHAT HACCP PRINC?
Verification
Record Keeping
Monitoring
Hazard Analysis
41
What part of a written message presents the content or topics of the message?
Summary
Greeting
Introduction
Body
42
A CLASS "B" FIRE EXTINGUISHER SHOULD AN EMPLOYEE USE TO PUT OUT A FIRE?
Paper, cloth, wood, & plastic
Grease, oil, or liquid-stored under pressure
Electrical Equipment
Hot griddles
43
FOOD HANDLERS SHOULD KEEP THEIR FINGERNAILS ___?
Short and unpolished
Short and painted w/ polish
Long and painted w/ polish
Long and unpolished
44
A way of cooking veggies quickly & partially cooked in hot water is known as _____?
Poaching
Sous vide
Parboiling
Blanching
45
TO MEASURE THE TEMPERATURE OF AN EQUIPMENT SURFACE, USE A ____.
Thermistor
Thermocouple
Infrared Thermometer
Bimetallic Stemmed Thermometer
46
WHICH IS THE BEST WAY TO HOLD A KNIFE WHILE IN THE KITCHEN? THE TIP SHOULD POINT...
Upward & to your stomach
Outward & close to your side
Inward & above your head
Downward& close to your side
47
What is the most immediate way to gather customer feedback?
Distributing comment cards
Talking to diners
Mailing surveys
Holding focus groups
48
A set of moral values that a society holds is called?
Ethics
Motivation
Objectives
Values
49
THE FIRST IMPRESSION OF AN OPERATION THAT GUESTS RECEIVE IS FROM THE...?
General Manager
Chef
Server
Host(S)
50
The process of sending & receiving info by talk, gestures, of writing for a response oraction?
Speaking
Messaging
Communication
51
Seeds from pod-producing plants are?
Grains
Beans
Pilaf
Legumes
52
What is the best way for an employee to inform an employer’s that he or she is resigning?
Walk into the employer’s office to say goodbye
Write a letter of resignation listing the reason for leaving
Leave a message for the employer with a two week notice
Write a thank you note to the employer for the experience
53
The variety of people and their back grounds, experiences, opinions, and abilities is known as?
Modeling
Diversity
54
Stocks, broths, and consommés are all _____ soups?
Clear
Bisque
55
WHERE SHOULD RAW POULTRY BE PLACED, IN A COOLER, THAT INCLUDES RAW AND READY TO EAT FOOD?
On the bottom shelf
On the top shelf
Above the ready-to-eat-food
Next to the produce
56
WHICH LODGING RELY'S ON BUISNESS TRAVELERS & OFTEN EXPERIENCES LOW OCCUPANCY RATES ON WEEKENDS?
International Airport
Luxury Rural
Downtown
Economy Suburban
57
FIRST IN, FIRST OUT (FIFO) IS A METHOD OF...?
Record Keeping
Temperature Control
Stock Rotation
Pest Control
58
Thick soups can be thickened with?
cornstarch
Compound butter
Cream
59
A two-way communication that has immediate feedback is _______________ communication.
Verbal
Non verbal
Organizational
Interpersonal
60
The chemical process that occurs when the flesh of cutfruit and turns brown is called?
Caramelizing
Enzymatic browning
61
An operation's vision statement serves to communicate ______?
When the organization was created
Who the organizations is serving
Why the organization exists
What key elements the organization has
62
A tableside cart used in French service that holds food/liquids that will be served to guests
tureen
mirepoix
gueridon
Russian
63
YOU USE 1LB OF MIXPOIX IN A RECIPE THAT YEILDS 1G OF SOUP, HOW IS NEEDED FOR 3 1/2G OF SOUP?
3 LBS
2 3/4 LBS
3 1/2 LBS
4 LBS
64
A mandolin is used to?
Make a turn cut
Sharpen Knives
Hone Knives
Slice Precisely
65
A paring knife with a curved blade makes cutting rounded surfaces easier is known as a(n)?
Scimitar
Boning knife
Tourne'
Chef's knife
66
WHICH CLASS FIRE EXTINGUISHER SHOULD AN EMPLOYEE USE TO PUT OUT AN ELECTRICAL FIRE?
Class "A,B,&C"
Class C
Class "B"
Class "A"
67
Fruits that have a central pit enclosing a single seed are known as ______?
Apples
Bananas
Pears
Oranges
68
AN EVENT IN WHICH PROPERTY DAMAGE OR INJURY IS NARROWLY AVOIDED IS A(N)
ACCIDENT
LIABILITY
HAZARD
NEAR MISS
69
BOULANGER AFFECTED THE GROWTH OF THE FOOD SERVICE INDUSTRY BY WHAT?
Opening The First Cafe
Opening The First Restaurant
Inventing The Cooking Guild
Developing Pasteurization
70
WHAT IS THE MOST SERIOUS TYPE OF BURN?
Second
Third
Fourth
First
71
Chili pepper, avocados, and squash are what type of vegetables?
Seed
Tuber
Flower
Fruit
72
The essential part of stock that is a mixture of coarsely chopped onions, carrots, & celery is?
Aromatics
Sachet d'epices
Bouquet garni
mirepoix
73
Where do you see yourself in five years? Is what type of question?
Open-ended
Essay
74
A type of training you use if you needed to teach a new employee how to prepare menu items?
On-the-job training
Role-playing
Cross-training
Group-training
75
TO DETERMINE HOW MUCH OF AN ITEM IS NEEDED TO YIELD AN "AP" AMOUNT?
Divide the yield percentage by the edible portion amount
Divide the yield percentage by the edible portion amount
edible portion needed X yield percentage
Divide the yield percentage by the edible portion amount
76
TOURIST WHO VISITS PLACES IN ORDER TO ENJOY THEIR NATURAL BEAUTY ARE WHAT KIND OF TOURISTS?
Cultural
Recreational
Historic
Environmental
77
For servers, wearing ___________ will help to crate a positive first impression.
A clean, ironed uniform
A hat or head-covering for sanitary purpose
Expensive, strong perfume
Brightly polished jewelry
78
What service style is considered simple & inexpensive, & not as frequently used as the others?
French
English
Russian
American
79
A cooking method requiring longer cook times and often used with large cuts of meat or poultry?
Pan-frying
Roasting
Frilling
Poaching
80
THE PURPOSE OF A FOOD SAFETY MANAGEMENT SYSTEM IS TO ....?
Identify and control possible hazards
Identify, tag, and repair faulty equipment in the operation
Keep all areas of the facility clean and pest free
Identify, document, & use correct methods for importing food
81
Quality customers service will most likely result in?
Higher turnover
Increased marketing costs
Lower payroll
Better customer loyalty
82
A method that cooks food quickly, uncovered, in very small amount of fat over high heat is?
Simmering
Stewing
Sauteing
Pan-frying
83
A transfer of heat from one item to another, when it's in direct contact with each other is?
Conduction
Radiation
Convection
Sous Vide
84
The process that an operation uses to integrate new employees into an organization is called?
On boarding
Training
Diversity
Orientation
85
The edible seed of grain without its husk or hull is called the?
Kernel
Endosperm
Germ
Bran
86
WHAT IS THE TEMPERTURE RANGE FOR THE TEMPTURE DANGER ZONE?
0-135
35-141
41-135
50-140
87
The term al dente describes pasta that is _________ to the bite?
Crisp
Mushy
Soft
Firm
88
A SERVICE OR PRODUCT FOR GUESTS & THEIR CONVENIENCE, WITH OR WITHOUT ADDITIONAL FEES, IS...?
Amenity
Endowment
Donation
Catering Service
89
What are mystery shoppers?
Customer appreciation programs that run during the holidays
Guests who report positive dining experience & never return
Repeat guests who frequently complete comment cards
Anonymous diners hired by an operation to critique services
90
At what temperature should you store vegetables and fruit that need to ripen?
70 F or higher
60 F to 65 F
51 F to 56 F
35.F or lower
91
A CHOKING PERSON CAN BE HELPED BY THE USE OF...?
Defibration
Cpr
First Aid
The Hemlich Maneuver
92
A CRITCAL CONTROL POINT (CCP) IS A POINT
In a recipe when ingredients are added
When measures can be applied to prevent hazards
In the cooking process when food is tasted
When chemically contaminated foods are identified
93
A sautoir is a pan with...?
High, sloped sides and no handle
a wide, shallows bottom and a long handle
The shape of a stockpot, but no handles
Straight sides and a long handle
94
At what temperature range should potatoes be stored?
65 F to 75 F
75 F to 85 F
45 F to 55 F
55 F to 65 F
95
THE NUMBER OF SERVINGS A RECIPE COVERS IS CALLED THE...?
Quantity
Yield
Portion
Dividend
96
ONE OF THE FIRST COOKBOOKS, DE RE COQUNINARIA (ON COOKING) WAS WRITTEN BY?
Marcus Apicius
Emperor Lucullus
King Henry The II
Catherine De Medici
97
Potatoes exposed to light may develop a greenish color because they contain?
Starch
Solaine
Chlorine
Fiber
98
Facial expressions are an example of what type of communication?
Interpersonal
Nonverbal
99
AT WHAT TEMPERATURE DOES WATER BOIL?
172 degree F
32 degree F
212 degree F
100 degree F
100
AS OF FULL-SERVICE SEG, WHICH PROPERTIES CATER TO WEALTHY TRAVELERS AND CORPORATE EXECUTIVES?
Economy
All-suit
Luxury
Bed and Breakfast
101
What type of question can be answered with a simple yes or no?
Open-ended
Closed
102
When employee learns the functions of another job within the operation is it known as?
Group-training
Cross-training
On-the-job training
103
DETECTOR USING INFRARED OR ULTRA-VIOLET SENSORS, RESPONDING TO FLAME MOVEMENT OR RADIANT ENERGY
Rate of rise detector
Thermostat
Flame detector
Ionized detector
104
What is helpful service tip for addressing the needs of parents with small children?
Treat the children the same as the adults
Serve children’s food in take-out containers.
Avoid going to the table unless necessary
bring out crayons and papers before service
105
THE AMOUNT OF SPACE AN ITEM OCCUPIES IS?
Weight
Measurement
Yield
Volume
106
HOW MANY OZ DOES 1 CUP OF WATER WEIGH?
8 oz
4 oz
6 oz
10 oz
107
After the stock has been stored, it must be degreased before it can be used. This is because?
All fat must be skimmed off for the stock to be healthful
The grease will ruin the flavor of the stock
It is easier to heat up degreased stock
It makes the stock clearer and pure, as removing some fat