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Style Gourmet Total Foodie Proteins (Meats Fish Poultry Eggs) Certification Exam

50 Questions
Style Gourmet Total Foodie Proteins (meats Fish Poultry Eggs) Certification Exam

Food/wine writer and James Beard Award nominee Elliot Essman, CSW, CSS, has designed the Style Gourmet Certified Total Foodie tests to cover a wide range of food expertise areas. These fifty questions test your knowledge in the area of Proteins (Meats Fish Poultry Eggs).

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Questions and Answers
  • 1. 
    In comparing skirt steak and flank steak:
    • A. 

      Skirt steak has more fat.

    • B. 

      Flank steak is tougher.

    • C. 

      Both types of steak benefit from deep marinating.

    • D. 

      All of the above.

  • 2. 
    Which species of tuna is called ahi in Hawaiian and is used in the raw fish dish poke?
    • A. 

      Bluefin

    • B. 

      Albacore

    • C. 

      Yellowfin

    • D. 

      Longtail

  • 3. 
    In cooking a standard turkey, the white meat takes longer to prepare than the dark meat.
    • A. 

      True

    • B. 

      False

  • 4. 
    The most delicate and edible meat on a crayfish is:
    • A. 

      The head

    • B. 

      The claws

    • C. 

      The body

    • D. 

      The tail

  • 5. 
    Coddled eggs:
    • A. 

      Are identical to poached eggs.

    • B. 

      Are identical to eggs fried “sunny side up.”

    • C. 

      Are gently cooked, sometimes by brief boiling or immersion in hot water.

    • D. 

      Are lightly scrambled eggs, always served at least slightly runny.

  • 6. 
    The most common breed of duck consumed in the United States is the:
    • A. 

      Muscovy duck

    • B. 

      Pekin duck

    • C. 

      Barbary duck

    • D. 

      Ancona duck

  • 7. 
    Mutton:
    • A. 

      Refers to meat from a sheep that is over a year old.

    • B. 

      Refers to any meat from a sheep, including lamb.

    • C. 

      Is a term for the youngest lamb, slaughtered before the age of four months.

    • D. 

      Has more tender meat than lamb.

  • 8. 
    For chicken, the term broiler refers to:
    • A. 

      A plump chicken suitable for broiling, yielding a crispy skin.

    • B. 

      A chicken raised specifically for meat production rather than producing eggs.

    • C. 

      A chicken raised on high protein feed.

    • D. 

      Any young chicken.

  • 9. 
    If a barbecue restaurant did not offer sauce, it would most likely be in:
    • A. 

      Memphis

    • B. 

      Kansas City

    • C. 

      Eastern North Carolina

    • D. 

      Central Texas

  • 10. 
    Which of the following statements about eggs is true?
    • A. 

      Cooking a chicken egg makes its protein much more absorbable.

    • B. 

      Egg whites solidify at lower temperatures than egg yolks.

    • C. 

      Salmonella is only killed at the point where egg whites solidify.

    • D. 

      None of the above.

  • 11. 
    Which of the following statements is true?
    • A. 

      The Coho Salmon is slightly smaller than the King Salmon.

    • B. 

      The Coho Salmon has redder flesh than the King Salmon.

    • C. 

      The Coho Salmon is about half the size of the King Salmon.

    • D. 

      The Coho Salmon is the state fish of Alaska.

  • 12. 
    In the United States, pork bellies:
    • A. 

      Don’t really exist. The term is used in popular culture to refer to a greedy speculator.

    • B. 

      Are used to make baby back ribs but not spare ribs.

    • C. 

      Are usually cut up into bacon.

    • D. 

      Give us what we call Canadian bacon or back bacon.

  • 13. 
    In a duck:
    • A. 

      The breast meat has more fat than the leg meat.

    • B. 

      The leg meat has more fat than the breast meat.

    • C. 

      The leg meat is lighter in color than the breast meat, although darker than chicken leg meat.

    • D. 

      The leg and breast have about the same levels of fat.

  • 14. 
    Brown eggs have been proven to have greater nutritional value than white eggs.
    • A. 

      True

    • B. 

      False

  • 15. 
    Dover sole:
    • A. 

      Refers to a method of sautéing any type of flounder or sole in browned butter, creating the dish sole meuniere.

    • B. 

      Refers to a species of sole otherwise known as the common sole, no matter how it is prepared.

    • C. 

      Is known for its highly delicate flaky flesh.

    • D. 

      Refers to any species of flounder, sole, or similar bottom-fish.

  • 16. 
    To a purist, North Carolina style barbecue sauce must contain as a primary ingredient:
    • A. 

      Vinegar.

    • B. 

      Tomato.

    • C. 

      A reduction of pork drippings.

    • D. 

      Mustard.

  • 17. 
    Which of the following statements about chickens is true?
    • A. 

      A castrated rooster is called a cockerel.

    • B. 

      A female over a year old is called a hen, under a year old a pullet.

    • C. 

      Chickens in the wild remain herbivores, shunning all meat proteins.

    • D. 

      Chicken blood must be discarded, since it is often toxic.

  • 18. 
    Chimichurri sauce might be used:
    • A. 

      On eggs and omelets, especially the Mexican Huevos Rancheros.

    • B. 

      As a marinade for grilled meats in Argentina.

    • C. 

      On a steak sandwich in Mexico and Central America.

    • D. 

      With the Spanish roasted lamb dish lechazo asado.

  • 19. 
    Which of the following is NOT classified as an oily fish?
    • A. 

      Cod

    • B. 

      Swordfish

    • C. 

      Salmon

    • D. 

      Mackerel

  • 20. 
    Shirred eggs are:
    • A. 

      Poached in water.

    • B. 

      Poached in olive oil or wine.

    • C. 

      Hard boiled, then brined.

    • D. 

      Baked.

  • 21. 
    The term magret refers to:
    • A. 

      A breast from a duck that has been raised to produce foie gras.

    • B. 

      Duck meat slowly braised in duck fat and so preserved.

    • C. 

      A sweet fruit-based glaze on a roasted duck.

    • D. 

      A species of duck, a cross between a Muscovy drake and a Pekin hen.

  • 22. 
    Although the terms are often used interchangeably in the culinary world, biologically, shrimp and prawns are separate but related species.
    • A. 

      True

    • B. 

      False

  • 23. 
    United States Department of Agriculture (USDA) grading of beef:
    • A. 

      Is mandatory for all beef produced in the United States.

    • B. 

      Is mandatory for all beef imported into the United States.

    • C. 

      Is a voluntary service paid for by beef producers.

    • D. 

      Is primarily based on the freshness of the beef.

  • 24. 
    Crabs, lobsters, crayfish, and shrimp are all:
    • A. 

      Bivalves

    • B. 

      Mollusks

    • C. 

      Crustaceans

    • D. 

      Gastropods

  • 25. 
    Squab is:
    • A. 

      The meat of a young domesticated pigeon.

    • B. 

      Identical to Cornish game hen.

    • C. 

      A domesticated quail.

    • D. 

      A farm-raised partridge.

  • 26. 
    On a chicken, the “drumette” is:
    • A. 

      A segment of the wing.

    • B. 

      A small chicken drumstick.

    • C. 

      A chicken thigh.

    • D. 

      The succulent tip of the chicken breast in some species.

  • 27. 
    If you encountered barbecued mutton, you would most likely be in:
    • A. 

      Knoxville, Tennessee

    • B. 

      Owensboro, Kentucky

    • C. 

      Brownsville, Texas

    • D. 

      Hanover, Virginia

  • 28. 
    Of the USDA grades of beef, which combination, high quality to low, is correct?
    • A. 

      Prime, Choice, Select, Standard

    • B. 

      Prime, Select, Choice, Standard

    • C. 

      Choice, Prime, Select, Standard

    • D. 

      Choice, Prime, Standard, Select

  • 29. 
    Which type of fish contains the highest level of Omega-3 fatty acid?
    • A. 

      Cod

    • B. 

      Herring

    • C. 

      Swordfish

    • D. 

      Flounder

  • 30. 
    Which of the following is NOT an egg dish?
    • A. 

      An Intalian frittata

    • B. 

      A Malaysian laksa

    • C. 

      A Spanish tortilla de patatas

    • D. 

      Japanese tamagoyaki

  • 31. 
    Which combination of American beef cut and section of the cow is NOT correct?
    • A. 

      Brisket: forequarter

    • B. 

      Loin: hindquarter

    • C. 

      Round: hindquarter

    • D. 

      Flank: forequarter

  • 32. 
    The dolphin-fish seen on restaurant menus is not actually a dolphin, but a variety of the fish called:
    • A. 

      Mahi mahi

    • B. 

      Ahi tuna

    • C. 

      Barramundi

    • D. 

      Orange roughy

  • 33. 
    Despite its name, Prime Rib does not actually come from the rib section of the cow.
    • A. 

      True

    • B. 

      False

  • 34. 
    Pork butt, despite its name, actually refers to the pig’s leg.
    • A. 

      True

    • B. 

      False

  • 35. 
    Peking duck:
    • A. 

      Is made from entirely free range ducks.

    • B. 

      Is a common prepared snack food in China, dried in strips, similar to a jerky.

    • C. 

      Is sometimes called the “Chinese Taco” because it is rolled in a pancake.

    • D. 

      Is synonymous with “Crispy Aromatic Duck.”

  • 36. 
    Which of these American beef cuts is the toughest?
    • A. 

      Plate

    • B. 

      Shank

    • C. 

      Flank

    • D. 

      Round

  • 37. 
    Catfish are a popular food only in North America, where they originated.
    • A. 

      True

    • B. 

      False

  • 38. 
    In commercial chickens, most of the fat is concentrated in the leg and thigh meat.
    • A. 

      True

    • B. 

      False

  • 39. 
    In Kansas City style barbecue:
    • A. 

      Chicken and pork predominate over beef.

    • B. 

      Grilling over direct wood fire is the preferred cooking method.

    • C. 

      Most pit-masters avoid charring the meat.

    • D. 

      A thick, tangy, molasses and tomato sauce is the norm.

  • 40. 
    The label “USDA Certified Bacon:”
    • A. 

      Means the meat has a minimum level of marbling (interior fat).

    • B. 

      Means the USDA has certified the meat as being free of Trichinella.

    • C. 

      Is not used, since the USDA inspects all bacon sold in the United States.

    • D. 

      Means that the bacon comes from the belly of the pig rather than the loin.

  • 41. 
    In poached eggs, adding vinegar to the water will help keep the whites together.
    • A. 

      True

    • B. 

      False

  • 42. 
    Spanish bacalao, Italian baccalà, and Portuguese bacalhau are all names for:
    • A. 

      Pickled herring

    • B. 

      Canned sardines

    • C. 

      Dried salted cod

    • D. 

      Smoked salmon

  • 43. 
    Which of the following chicken statements is true?
    • A. 

      All chicken sold in the United States is inspected and graded by the USDA.

    • B. 

      All chicken sold in the United States is inspected by the USDA.

    • C. 

      All chicken sold in the United States is graded by the USDA.

    • D. 

      The USDA inspects all chicken sold in interstate and foreign commerce.

  • 44. 
    Which of the following is an Italian form of bacon (cured pork belly meat)?
    • A. 

      Pancetta

    • B. 

      Prosciutto

    • C. 

      Carpaccio

    • D. 

      Capicola

  • 45. 
    Which of the following statements about ham in the United States is correct?
    • A. 

      Country ham is salt-cured and always smoked.

    • B. 

      Fresh ham is neither cured nor smoked and is uncooked.

    • C. 

      The term “Smithfield ham” is synonymous with country ham.

    • D. 

      Fresh ham is cured or smoked but not cooked.

  • 46. 
    A duck confit:
    • A. 

      Is the rich liver of a duck that has not been force-fed.

    • B. 

      Is the rich liver of a duck that has been force-fed.

    • C. 

      Is a sweet French duck sauce, used for dipping, the inspiration for Chinese duck sauce.

    • D. 

      Is a technique of preserving duck meat by stewing it in duck fat.

  • 47. 
    A chicken that is labeled a roaster:
    • A. 

      Is designated by the USDA as having a certain minimum content of subcutaneous fat.

    • B. 

      Is any large chicken of the Cornish or White Rock breed.

    • C. 

      Is a chicken sold without giblets in its cavity, so as to facilitate stuffing.

    • D. 

      Might be suitable for roasting, but the term has no consistent commercial or legal meaning.

  • 48. 
    Which of the following fish is most often used as a base for imitation crab meat?
    • A. 

      Haddock

    • B. 

      Whiting

    • C. 

      Pollock

    • D. 

      Hake

  • 49. 
    In the United States, soft shell crabs are usually of which species?
    • A. 

      Blue crab

    • B. 

      Dungeness crab

    • C. 

      Snow crab

    • D. 

      Rock crab

  • 50. 
    Comparing a serving of turkey breast with the same size serving of chicken breast:
    • A. 

      The chicken has more protein.

    • B. 

      The turkey has less fat.

    • C. 

      The chicken has fewer calories.

    • D. 

      The turkey has a higher level of omega-3 and omage-6 fatty acids.