SkillsUSA Culinary RegionalExam 2015
Competitor Number: ____
Multiple Choice
Identify the letter of the choice that best completes the statement or answers the question.
____1. A bouquet garni traditionally is made up of:
A. bay leaf, thyme, and parsley stems
B. celery, carrots, and onions
C. garlic, shallots, and parsley
D. rosemary, basil, and garlic
____2.Sautéing is considered what type of cooking method?
a.Moist-heat c.Poaching
b.Combinationd.Dry-heat
____3.Which term refers toa process of coating baby carrots in honey to give them a glossy appearance?
a. / Steaming / c. / Sautéingb. / Glazing / d. / Blanching
____4.The dairy based mother sauce that contains roux is called?
a. / espagnole / c. / bechamelb. / veloute / d. / hollandaise
____5.Putting herbs and spices in cheesecloth and tie it closed with twine is called?
a. / A chef spice bag / c. / Herb bagb. / A Sachet / d. / Spice bag
____6.
The definition of “mise en place”is:
a. / Use correct measuring equipment / c. / Keeping a clean kitchenb. / Keep organized during the day / d. / Having everything in it’s place
____7.Dry food should be stored:
a. / at temperatures between 41°F (5°C) and 50°F (10°C). / c. / in boxes that are packed tightly together.b. / out of sunlight / d. / in boxes that are pushed next to the walls.
____8.After washing dishes in a three-compartment sink, they should be dried by
a. / using a 100% cotton rag / c. / Put away wetb. / letting them air dry in a rack / d. / using an electric hot-air blower
____9.The primary reason for using herbs and spices is to?
a. / add flavor to food. / c. / shorten cooking timeb. / add vitamins and minerals to food / d. / preserve the food's color
____10.When making vinaigrette dressing, the recommended ratio of oil to vinegar is?
a. / 3:1 / c. / 1:1b. / 5:1 / d. / 10:1
____11.A raft is part of the production of which of the following soups?
a.cream soups c.consomme
b.chowderd.bisque
____12.The yield of a recipe tells us:
a.Temperature needed for bakingc.When to stop mixing
b.How many servings the recipe will maked.How much salt to use
____13.Which method is best for cooking meat that is less tender?
a. / Blanching / c. / Braisingb. / Roasting / d. / Deep frying
____14.
FIFO is short for:
a. / Fancy Ingredient Food Organization / c. / None of the aboveb. / First In First Out / d. / Federal Information for Oldies
____15. A type of fresh water fish is
A. trout
B. swordfish
C. turbot
D. haddock
____16.Which of the following statements about frozen storage is true?
a. / Freezing food that you are uncertain of makes it safe. / c. / Frozen food can be stored indefinitely and the quality will not be affected.b. / Freezing kills all microorganisms / d. / Freezing slows the growth of microorganisms
____17.What is the best way to prevent fresh fruits that have been cut from browning?
a. / By coating them with an acid as soon as they are cut / c. / By covering them with a paper bagb. / By placing them in the refrigerator / d. / By covering them with wax paper
____18.
To safely cool a 5 gallon stock pot of chili, you should:
a. / Cover the pot tightly and put into freezer / c. / Put the pot into an ice bath toCool down, and then divide into
smaller containers
b. / All of the above will work / d. / Put the pot into the refrigerator an
stir occasionally
____19.In which pan should scrambled eggs for a breakfast buffet be placed?
a. / Sheet pan / c. / Roasting panb. / Hotel pan / d. / Sauce pan
____20.When the following products are stored in a refrigerator, which should be placed on the top shelf?
a. / Raw whole turkey / c. / Raw fishb. / Ground pork / d. / Chicken salad
____21.
An example of a food borne illness is:
Robitussin / c. / Pneumoniab. / Salmonella / d. / All of the above
____22.Pots and pans should be cleaned and sanitized?
a. / every 8 hours / c. / after every shiftb. / after every use / d. / at the end of the day
____23.What is another name for the broiler used to top-brown foods or finish off dishes?
a. / rondeau / c. / salamanderb. / rotisserie / d. / griddle
____24.Fruits characterized by their thick skins, aromatic oils, and segmented flesh are called.
a. / bananas / c. / drupes.b. / melons / d. / citrus fruits
____25.Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid?
a. / simmer poach boil / c. / boil simmer poachb. / none of the above / d. / poach boil simmer
____26.The abbreviation for pound is:
a. / pld / c. / poub. / Lb
____27.Achef needs 3Ib trimmed cabbage, Cabbage has a 80% yield percentage. How much untrimmed cabbabe is needed?
a. / 3.75 lb / c. / 2.4 lbb. / 3.27 lb / d. / 24 lb
____28.How many total ounces result when 7.28 ounces are added to 3.45 ounces?
a. / 11.13 oz / c. / 3.83 ozb. / 10.73 oz / d. / 4.00 oz
____29.
Which of the following is the correct order of USDAbeef grades if they are arranged from the lower grade higher grade?
a. / choice > select > prime / c. / select > choice > primeb. / none of the above / d. / prime > select > choice
Matching
Read each description carefully. Match each description with the correct key term. Use each term only once.
a. / Carryover cooking / f. / Batterb. / Sear / g. / Pan-fry
c. / Open-spit roast / h. / Deep-fried
d. / Dredging / i. / Recovery time
e. / Breading / j. / Broiling
____30.To place the food on a metal rod or long skewer and slowly turn it over the heat source.
____31.A semi-liquid mixture containing ingredients such as flour, milk, and eggs.
____32.Foods that are cooked completely submerged in heated fat or oil.
____33.A coating made of eggs and crumbs.
____34.The cooking style in which fat covers about one-half to three-quarters of the food.
____35.The cooking that takes place after you remove something from the heat source.
____36.To cook food directly under a primary heat source.
____37.To coat foods with flour or finely ground crumbs.
____38.The time it takes for the fat or oil to return to the preset temperature.
____39.To quickly brown food at the start of the cooking process.
Using the choices below, match the following with its proper equivalent. Answers may be used more than once.
a. / 2b. / 4
c. / 8
d. / 16
____40.quarts in a gallon
____41.ounces in a pint
____42.pints in a quart
____43.cups in a gallon
____44.tablespoons in an ounce
____45.ounces in a pound
____46.ounces in a cup
True/False
Indicate whether the sentence or statement is true or false.
____47.A chinois and china cap are cone-shaped strainers used for straining stock
____48.Liquid and dry ingredients can both be accurately measured with the same set of measuring cups.
____49.As long as you are wearing gloves, you do not have to wash your hands.
____50.Fresh herbs should be stored loosely wrap in a damp cloth and refrigerate
SkillsUSA Culinary Regional Exam
Answer Section
1. A26. B
2. D27. A
3. B28. B
4. C29. C
5. B 30. C
6. D 31. F
7. B 32. H
8. B 33. E
9. A34. G
10. A 35. A
11. C36. J
12. B37. D
13. C38. I
14. B39. B
15. A40. B
16. D41. D
17. A42. A
18. C43. D
19. B44. A
20. D45. D
21. B46. C
22. B47. T
23. C48. F
24. D49. F
25. C50. T