Would You Pass The Principles Of Food Preparation Final?
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Samples from the hospitality exam at ECU. Hope I pass!
- 1.Food contamination can occur during:
- A.
Food preparation
- B.
Cooking
- C.
Serving
- D.
All of the above
- 2.Pathogenic bacteria cause illness in all of the following ways, except:
- A.
Toxin mediated infection
- B.
Cross Contamination
- C.
Intoxication
- D.
Infection
- 3.What type of hazard is a pebble in a bowl of lentil soup?
- A.
Biological
- B.
Chemical
- C.
Physical
- D.
Infestation
- 4.In order to survive and multiply, bacteria need:
- A.
Food, proper temperature, and time
- B.
Food, moisture, proper pH
- C.
Food, moisture, proper pH, proper temperature, and time
- D.
Food, moisture, proper pH, proper temperature
- 5.Bacteria that cause foodborne illness grow well between
- A.
Forty one and one thirty five degrees
- B.
Forty and one hundred degrees
- C.
Sixty and one forty degrees
- D.
Sixty and one twenty degrees
- 6.HACCP is a system for:
- A.
Standardizing recipes
- B.
Controlling food safety
- C.
Maintaining food safety
- D.
Controlling food costs
- 7.Cross contamination can be reduced by:
- A.
Personal cleanliness and hygiene
- B.
Reducing the time food is in the danger zone
- C.
Labeling all food items
- 8.Which of the following words or phrases is closest to the meaning of mise en place?
- A.
Pre preparation
- B.
A well planned menu
- C.
The wisdom of the chef
- D.
To finish cooking on time
- 9.Cutting food into uniform shapes and sizes is important because it
- A.
Ensures even cooking
- B.
Enhances the appearance of the product
- C.
Both of the above
- D.
None of the above
- 10.
- A.
Flour, egg wash, flour
- B.
Flour, egg wash, bread crumbs
- C.
Flour, water, bread crumbs
- 11.The smoke point is the temperature at which an oil will
- A.
Spoil
- B.
Break down
- C.
Steam
- D.
Burn
- 12.An onion that has a clove and bay leaf attached to it used for flavoring is
- A.
Onion pique
- B.
Onion brule
- C.
Sachet
- 13.What is the collection of celery, carrots, herbs, and spices tied in a bundle?
- A.
Bouquet garni
- B.
Sachet
- C.
Potpourri
- D.
Steeping bundle
- 14.Which class of poultry is younger and more tender?
- A.
Roaster
- B.
Broiler/fryer
- C.
Mature
- D.
Yearling
- 15.Which of the following is not a good indication of doneness for poultry
- A.
Juices run clear
- B.
Timer
- C.
Internal temperature
- D.
Looseness of the joints
- 16.Frozen poultry can be kept at 0 degrees or below for up to
- A.
Six months
- B.
Twelve months
- C.
Nine months
- 17.The temperature that indicates doneness in poultry is
- A.
One sixty five to one seventy
- B.
One fifty five to one sixty
- C.
One forty five to one fifty
- 18.A boiler/fryer chicken is approximately
- A.
Three to five months old
- B.
Five to six weeks old
- C.
Thirteen weeks old
- 19.A young turkey is
- A.
Sixteen weeks old
- B.
Eight months or less
- C.
Fifteen months or less
- 20.IQF refers to:
- A.
Individually quick fried
- B.
Individually quick frozen
- C.
Internally quick frozen
- 21............. is a dry heat method
- A.
Grill
- B.
Poach
- C.
Stew
- 22.Which of the following is a combination cooking method?
- A.
Roasting
- B.
Braising
- C.
Deep frying
- D.
Blanching
- 23.Steam is created when water heats up to
- A.
212 degrees or higher
- B.
184 degrees or higher
- C.
240 degrees or higher
- 24.When pan frying, the oil should
- A.
Be at least one inch up the side of the pan
- B.
1/2 the way up the side of the product
- C.
Come up just above the top of the product
- 25.Gelatinization is the cooking of
- A.
Sugars
- B.
Proteins
- C.
Starches
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