Would You Pass The Principles Of Food Preparation Final?

85 Questions | Total Attempts: 157

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Would You Pass The Principles Of Food Preparation Final?

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. 
    • 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