Would You Pass The Principles Of Food Preparation Final?

85 Questions | By Desperatehospmgm | Updated: Mar 22, 2022 | Attempts: 635

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Would You Pass The Principles Of Food Preparation Final? - Quiz

Samples from the hospitality exam at ECU. Hope I pass!

Questions and Answers

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.

Which of the following is the correct sequence of stages in the breading procedure?
- 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