Would You Pass The Principles Of Food Preparation Final?

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  • 1/85 Questions

    ............ is a dry heat method

    • Grill
    • Poach
    • Stew
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About This Quiz

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

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

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  • 2. 

    Food contamination can occur during:

    • Food preparation

    • Cooking

    • Serving

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    Food contamination can occur during various stages of the food handling process. During food preparation, there is a risk of cross-contamination if proper hygiene practices are not followed, such as using the same cutting board or knife for different types of food. Cooking can also lead to contamination if the food is not cooked at the right temperature or for the appropriate duration, allowing harmful bacteria to survive. Lastly, serving food can introduce contamination if utensils or serving plates are not properly cleaned and sanitized. Therefore, all of the mentioned stages - food preparation, cooking, and serving - can contribute to food contamination.

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  • 3. 

    A vegetarian that eats eggs is called

    • Ovo vegetarian

    • Lacto vegetarian

    • Vegan

    Correct Answer
    A. Ovo vegetarian
    Explanation
    An ovo vegetarian is a vegetarian who consumes eggs but avoids other animal products. This term specifically refers to individuals who include eggs in their diet while excluding meat, fish, poultry, and dairy products. The prefix "ovo" comes from the Latin word for egg, which indicates the inclusion of eggs in their dietary choices. This distinguishes ovo vegetarians from lacto vegetarians, who consume dairy products but not eggs, and vegans, who avoid all animal-derived foods.

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  • 4. 

    What is the process that all Grade A milk must go through to destroy pathogenic bacteria?

    • Pasteurization

    • Homogenization

    • Certification

    Correct Answer
    A. Pasteurization
    Explanation
    Pasteurization is the process that all Grade A milk must go through to destroy pathogenic bacteria. This process involves heating the milk to a specific temperature for a certain amount of time to kill harmful bacteria and pathogens, while still maintaining its nutritional value. Pasteurization helps to ensure that the milk is safe for consumption and reduces the risk of foodborne illnesses. Homogenization is a separate process that helps to evenly distribute the fat particles in milk, while certification refers to the process of verifying that a product meets certain standards or requirements.

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  • 5. 

    Fresh fish should be stored between

    • 30 to 34 degrees

    • 41 degrees or below

    • Twenty five to 28 degrees

    Correct Answer
    A. 30 to 34 degrees
    Explanation
    Fresh fish should be stored between 30 to 34 degrees because this temperature range helps to slow down the growth of bacteria and preserve the quality and freshness of the fish. Temperatures below 41 degrees are also acceptable as they ensure that the fish remains below the danger zone where bacteria can multiply rapidly. However, temperatures above 41 degrees can lead to spoilage and potential foodborne illnesses. Therefore, maintaining a temperature range of 30 to 34 degrees is ideal for storing fresh fish.

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  • 6. 

    What type of hazard is a pebble in a bowl of lentil soup?

    • Biological

    • Chemical

    • Physical

    • Infestation

    Correct Answer
    A. Physical
    Explanation
    A pebble in a bowl of lentil soup is considered a physical hazard. Physical hazards refer to foreign objects or substances that can cause harm or injury when consumed or come into contact with the body. In this case, the pebble poses a risk of choking or dental damage if accidentally bitten into while consuming the soup.

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  • 7. 

    A side of fish removed intact, boneless, or semi boneless with or without skin is a

    • Steak

    • Drawn

    • Pan dressed

    • Fillet

    Correct Answer
    A. Fillet
    Explanation
    A fillet refers to a side of fish that has been removed intact, boneless, or semi boneless, and may or may not have the skin. In culinary terms, a fillet is a specific cut of fish that is often used in cooking. It is different from a steak, which typically refers to a slice of fish that includes the bone. Pan dressing is a technique used to clean and prepare fish for cooking, but it does not specifically refer to a cut of fish. Therefore, the correct answer is fillet.

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  • 8. 

    Cutting food into uniform shapes and sizes is important because it

    • Ensures even cooking

    • Enhances the appearance of the product

    • Both of the above

    • None of the above

    Correct Answer
    A. Both of the above
    Explanation
    Cutting food into uniform shapes and sizes is important because it ensures even cooking. When food is cut into uniform pieces, it cooks at the same rate, preventing some pieces from being undercooked while others are overcooked. This leads to a more consistent and evenly cooked dish. Additionally, cutting food into uniform shapes and sizes enhances the appearance of the product. When the pieces are uniform, they present a more visually appealing dish, which can make the food more appetizing and enjoyable to eat.

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  • 9. 

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

    • Flour, egg wash, flour

    • Flour, egg wash, bread crumbs

    • Flour, water, bread crumbs

    Correct Answer
    A. Flour, egg wash, bread crumbs
    Explanation
    The correct sequence of stages in the breading procedure is flour, egg wash, bread crumbs. This is because flour is used as the first coating to help the egg wash adhere to the food item. The egg wash acts as a binding agent, allowing the bread crumbs to stick to the food item. Finally, the bread crumbs provide a crispy and flavorful outer coating when the food item is cooked.

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  • 10. 

    Frozen poultry can be kept at 0 degrees or below for up to

    • Six months

    • 12 months

    • 9 months

    Correct Answer
    A. Six months
    Explanation
    Frozen poultry can be kept at 0 degrees or below for up to six months. Freezing poultry at or below 0 degrees Celsius helps to preserve its quality and prevent the growth of harmful bacteria. After six months, the poultry may start to lose its texture and flavor, although it will still be safe to consume. Therefore, it is recommended to consume frozen poultry within six months for the best quality.

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  • 11. 

    Eggs are sometimes known to harbor ................, a pathogenic bacteria.

    • Ecoli

    • Salmonella

    • Listeria

    Correct Answer
    A. Salmonella
    Explanation
    Eggs are sometimes known to harbor salmonella, a pathogenic bacteria. Salmonella is commonly associated with raw or undercooked eggs and can cause food poisoning in humans. It is important to handle and cook eggs properly to reduce the risk of salmonella contamination and ensure food safety.

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  • 12. 

    What is an example of a cultured dairy product?

    Explanation
    An example of a cultured dairy product is yogurt.

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  • 13. 

    Cross contamination can be reduced by:

    • Personal cleanliness and hygiene

    • Reducing the time food is in the danger zone

    • Labeling all food items

    Correct Answer
    A. Personal cleanliness and hygiene
    Explanation
    Personal cleanliness and hygiene can help reduce cross contamination because it involves practices such as washing hands properly and regularly, wearing clean and appropriate clothing, and maintaining good personal hygiene. These practices help prevent the transfer of harmful bacteria and other microorganisms from the hands and body to the food, reducing the risk of contamination. By following proper personal cleanliness and hygiene measures, individuals can significantly minimize the chances of cross contamination in food preparation and handling.

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  • 14. 

    Which of the following words or phrases is closest to the meaning of mise en place?

    • Pre preparation

    • A well planned menu

    • The wisdom of the chef

    • To finish cooking on time

    Correct Answer
    A. Pre preparation
    Explanation
    Mise en place refers to the pre preparation of ingredients and setting up of tools and equipment before starting to cook. It involves organizing and arranging everything in order to have a smooth and efficient cooking process. Therefore, "Pre preparation" is the closest word or phrase that captures the meaning of mise en place.

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  • 15. 

    Frozen poultry can be kept at 0 degrees or below for up to

    • Six months

    • Twelve months

    • Nine months

    Correct Answer
    A. Six months
    Explanation
    pg 470

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  • 16. 

    The maillard effect refers to the carmelization when meat is browned.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    The Maillard effect is a chemical reaction that occurs when proteins and sugars in food are heated, resulting in the browning and development of flavors. When meat is cooked, the Maillard effect causes it to brown and develop a rich caramelized flavor. Therefore, the statement that the Maillard effect refers to the caramelization when meat is browned is true.

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  • 17. 

    Exposure to air, light, and heat can cause an oil to go weak.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Exposure to air, light, and heat can cause an oil to go weak because these factors can lead to oxidation and degradation of the oil's chemical composition. Oxygen in the air can react with the oil, causing it to become rancid and lose its effectiveness. Light can also accelerate the oxidation process, while heat can further break down the oil's molecules and decrease its viscosity. Therefore, it is true that exposure to air, light, and heat can weaken an oil.

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  • 18. 

    The .................... contains all of the fat and most of the minerals and vitamins

    • Albumen

    • Yolk

    • White

    Correct Answer
    A. Yolk
    Explanation
    The yolk contains all of the fat and most of the minerals and vitamins.

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  • 19. 

    The fats in which meat products are healthier fats

    Explanation
    The fats in meat products that are considered healthier are typically unsaturated fats, specifically monounsaturated and polyunsaturated fats. These fats can help lower cholesterol levels, reduce the risk of heart disease, and provide essential fatty acids that the body needs. Examples of healthier fats found in meat products include omega-3 fatty acids, which are commonly found in fatty fish like salmon, and oleic acid, which is found in higher amounts in lean cuts of beef and poultry. It is important to note that while these fats are healthier than saturated fats, moderation is still key in consuming meat products for a balanced diet.

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  • 20. 

    Which bacteria is naturally founding the intestines of cows?

    • Strep

    • Botulism

    • Ecoli

    Correct Answer
    A. Ecoli
    Explanation
    E. coli is naturally found in the intestines of cows. It is a type of bacteria that is commonly found in the gastrointestinal tract of many animals, including cows. E. coli plays a role in digestion and is generally harmless. However, certain strains of E. coli can cause illness in humans if consumed through contaminated food or water.

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  • 21. 

    Cheese is ......... milk protein from cows

    • Pasteurized

    • Coagulated

    • UHT

    Correct Answer
    A. Coagulated
    Explanation
    Coagulated is the correct answer because cheese is made by coagulating milk protein from cows. Coagulation is the process of separating the solid curds from the liquid whey in milk, resulting in the formation of cheese. Pasteurized refers to the process of heating milk to kill bacteria, while UHT stands for Ultra-High Temperature treatment, a method used to sterilize milk. However, neither of these options accurately describe the transformation of milk protein into cheese.

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  • 22. 

    Which of the following is a combination cooking method?

    • Roasting

    • Braising

    • Deep frying

    • Blanching

    Correct Answer
    A. Braising
    Explanation
    Braising is a combination cooking method because it involves both dry heat and moist heat. It starts by searing the food in a hot pan to develop a crust, which is the dry heat component. Then, the food is cooked slowly in a liquid, such as broth or wine, which is the moist heat component. This combination of dry and moist heat helps to tenderize tough cuts of meat and infuse them with flavor. Roasting, deep frying, and blanching are all single cooking methods that use either dry heat or moist heat.

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  • 23. 

    Which is not a sign of fresh fish?

    • Brown gills

    • Full eyes

    • Firm flesh

    • Sea smell

    Correct Answer
    A. Brown gills
    Explanation
    Brown gills are not a sign of fresh fish because fresh fish should have bright red or pink gills. Brown gills indicate that the fish is not fresh and may be starting to spoil. The gills of a fresh fish should be moist, shiny, and free from any discoloration. Therefore, brown gills are a clear indication that the fish is not fresh.

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  • 24. 

    In order to survive and multiply, bacteria need:

    • Food, proper temperature, and time

    • Food, moisture, proper pH

    • Food, moisture, proper pH, proper temperature, and time

    • Food, moisture, proper pH, proper temperature

    Correct Answer
    A. Food, moisture, proper pH, proper temperature, and time
    Explanation
    Bacteria require food as a source of nutrients to survive and multiply. They also need moisture to carry out their metabolic processes. The proper pH level is necessary for maintaining the optimal environment for bacterial growth. Additionally, bacteria require the right temperature for their metabolic activities to occur efficiently. Finally, time is needed for bacteria to undergo the necessary processes for survival and reproduction.

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  • 25. 

    A vegetarian that eats dairy is called

    • Ovo vegetarian

    • Lacto vegetarian

    • Vegan

    Correct Answer
    A. Lacto vegetarian
    Explanation
    A vegetarian that eats dairy is called a lacto vegetarian because "lacto" refers to milk or dairy products. This individual excludes meat, fish, and poultry from their diet but includes dairy products like milk, cheese, and yogurt.

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  • 26. 

    What is the collection of celery, carrots, herbs, and spices tied in a bundle?

    • Bouquet garni

    • Sachet

    • Potpourri

    • Steeping bundle

    Correct Answer
    A. Bouquet garni
    Explanation
    A bouquet garni is a collection of celery, carrots, herbs, and spices tied in a bundle. It is often used to flavor soups, stews, and sauces, as the bundle can easily be removed before serving. The herbs and spices in the bouquet garni infuse the dish with their flavors, enhancing the overall taste.

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  • 27. 

    The temperature that indicates doneness in poultry is

    • One sixty five to one seventy

    • One fifty five to one sixty

    • One forty five to one fifty

    Correct Answer
    A. One sixty five to one seventy
    Explanation
    pg 470

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  • 28. 

    Coagulation is what happens when proteins are heated.

    Explanation
    Coagulation refers to the process in which proteins denature and form a solid or gel-like substance when exposed to heat. This occurs because the heat disrupts the weak bonds that hold the protein structure together, causing the proteins to unfold and aggregate. This process is commonly observed in cooking, such as when egg whites turn from liquid to solid when heated.

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  • 29. 

    An A W higher than .84 is considered potentially hazardous

    • True

    • False

    Correct Answer
    A. True
    Explanation
    An A W value higher than .84 is considered potentially hazardous because it indicates a high water activity level. Water activity is a measure of the amount of moisture available for microbial growth, and a higher value means there is more moisture present. This can create favorable conditions for the growth of bacteria, yeast, and mold, which can lead to spoilage or foodborne illnesses. Therefore, a higher A W value is considered potentially hazardous.

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  • 30. 

    The maximum amount of time to have food exposed to time and temperature abuse is four hours.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Food safety guidelines recommend that perishable foods should not be exposed to the temperature danger zone (41°F - 135°F) for more than four hours. This is because bacteria can multiply rapidly in this temperature range, increasing the risk of foodborne illnesses. Therefore, it is important to ensure that food is stored properly and not left out at room temperature for extended periods of time.

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  • 31. 

    IQF refers to:

    • Individually quick fried

    • Individually quick frozen

    • Internally quick frozen

    Correct Answer
    A. Individually quick frozen
    Explanation
    IQF refers to "Individually Quick Frozen". This term is used in the food industry to describe a freezing process where each individual piece of food is frozen separately, rather than being frozen together in a large batch. This method allows for faster freezing, which helps to preserve the quality, texture, and flavor of the food. It also makes it easier to portion and use only the desired amount of frozen food at a time.

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  • 32. 

    An onion that has a clove and bay leaf attached to it used for flavoring is

    • Onion pique

    • Onion brule

    • Sachet

    Correct Answer
    A. Onion pique
    Explanation
    An onion that has a clove and bay leaf attached to it for flavoring is known as "Onion pique". This technique is commonly used in cooking to infuse the flavors of the clove and bay leaf into the dish. The combination of these ingredients adds a unique and aromatic taste to the food.

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  • 33. 

    Bacteria grow fastest in the log stage.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Bacteria grow fastest in the log stage because this stage is characterized by rapid cell division and exponential growth. During the log stage, the bacteria have abundant nutrients and favorable environmental conditions, allowing them to multiply rapidly. As the log stage progresses, the number of bacteria doubles at a constant rate, resulting in a logarithmic growth curve. Once the resources become limited or waste products accumulate, the bacteria enter a stationary phase, where growth rate slows down. Therefore, it is true that bacteria grow fastest in the log stage.

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  • 34. 

    Sanitized is free of visible soil.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Sanitized means harmful substances are reduced to safe levels.

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  • 35. 

    Butter contains at least ....... percent fat.

    • 80

    • Fifty

    • Sixty five

    Correct Answer
    A. 80
    Explanation
    Butter contains at least 80 percent fat because it is primarily made from the fat of milk or cream. The remaining percentage is typically water and milk solids. This high fat content gives butter its rich and creamy texture, as well as its characteristic flavor.

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  • 36. 

    Coffee should be stored in

    • The fridge to preserve flavor

    • A bowl to allow air to keep the oils from going rancid

    • In an airtight container on the counter or freezer

    Correct Answer
    A. In an airtight container on the counter or freezer
    Explanation
    Coffee should be stored in an airtight container on the counter or in the freezer to preserve its flavor. Storing it in the fridge can actually lead to moisture buildup, which can negatively affect the taste of the coffee. Additionally, storing it in a bowl without proper sealing will expose it to air, causing the oils in the coffee to go rancid. Therefore, the best way to maintain the freshness and flavor of coffee is by storing it in an airtight container.

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  • 37. 

    Gelatinization is the cooking of

    • Sugars

    • Proteins

    • Starches

    Correct Answer
    A. Starches
    Explanation
    Gelatinization refers to the process of cooking starches. When starches are heated in the presence of liquid, they absorb the liquid and swell, resulting in the thickening of the mixture. This process is commonly observed when cooking rice, pasta, or making sauces and gravies. Gelatinization is not applicable to sugars or proteins, as they have different chemical properties and behaviors when heated.

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  • 38. 

    You can detect if food is contaminated because it has an off odor.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    A food doesn't have to have an off odor to be contaminated.

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  • 39. 

    The protein found in connective tissue of meat that converts to gelatin when cooked is

    • Elastin

    • Marbling

    • Collagen

    Correct Answer
    A. Collagen
    Explanation
    Collagen is the correct answer because it is a protein that is found in connective tissue of meat. When meat is cooked, collagen breaks down and converts into gelatin, which gives meat a tender and gel-like texture. Elastin is another protein found in connective tissue, but it does not convert to gelatin when cooked. Marbling refers to the intramuscular fat found in meat and is not related to the conversion of protein to gelatin.

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  • 40. 

    Which of the following is not a good indication of doneness for poultry

    • Juices run clear

    • Timer

    • Internal temperature

    • Looseness of the joints

    Correct Answer
    A. Timer
    Explanation
    Pg. 470

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  • 41. 

    Steam is created when water heats up to

    • 212 degrees or higher

    • 184 degrees or higher

    • 240 degrees or higher

    Correct Answer
    A. 212 degrees or higher
    Explanation
    pg. 212

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  • 42. 

    Clarified butter has a higher smoke point than whole butter.

    • True

    • False

    Correct Answer
    A. True
    Explanation
    Clarified butter is a form of butter where the milk solids and water have been removed, leaving only the pure butterfat. This process raises the smoke point of the butter, which is the temperature at which it starts to burn and produce smoke. Whole butter, on the other hand, contains milk solids and water, causing it to have a lower smoke point. Therefore, it is true that clarified butter has a higher smoke point than whole butter.

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  • 43. 

    Shirred eggs are made using the dry heat method of

    • Baking

    • Sauteeing

    • Pan frying

    Correct Answer
    A. Baking
    Explanation
    Shirred eggs are made using the dry heat method of baking. This involves cracking eggs into individual ramekins or a baking dish, and then baking them in the oven until the whites are set and the yolks are still slightly runny. Baking allows for even cooking and gentle heat, resulting in a creamy and custard-like texture. Sauteeing and pan frying involve cooking eggs in a skillet with oil or butter, which would result in a different texture and flavor. Therefore, baking is the correct method for making shirred eggs.

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  • 44. 

    Bacteria that cause foodborne illness grow well between

    • Forty one and one thirty five degrees

    • Forty and one hundred degrees

    • Sixty and one forty degrees

    • Sixty and one twenty degrees

    Correct Answer
    A. Forty one and one thirty five degrees
    Explanation
    The correct answer is Forty one and one thirty five degrees. This temperature range is known as the "Danger Zone" for bacterial growth. Bacteria multiply rapidly in this range, increasing the risk of foodborne illness. Temperatures below 41 degrees Fahrenheit slow down bacterial growth, while temperatures above 135 degrees Fahrenheit kill most bacteria. It is important to keep perishable foods out of the Danger Zone to prevent the growth of harmful bacteria.

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  • 45. 

    When pan frying, the oil should

    • Be at least one inch up the side of the pan

    • 1/2 the way up the side of the product

    • Come up just above the top of the product

    Correct Answer
    A. 1/2 the way up the side of the product
    Explanation
    pg 204

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  • 46. 

    ............. eggs are better for hard boiling because they peel easier.

    • Newer

    • Older

    Correct Answer
    A. Older
    Explanation
    Older eggs are better for hard boiling because as eggs age, the air pocket inside the shell grows larger, which helps to separate the shell from the egg white. This makes older eggs easier to peel compared to fresher eggs.

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  • 47. 

    The best beans for producing a flavorful cup of coffee are

    • Robusta

    • Superba

    • Arabica

    Correct Answer
    A. Arabica
    Explanation
    Arabica beans are considered the best for producing a flavorful cup of coffee. They are known for their superior taste and aroma. Arabica beans have a more complex and nuanced flavor profile compared to other varieties. They have a lower caffeine content and a smoother, less bitter taste. These beans are grown at higher altitudes, which contributes to their unique characteristics. Arabica beans are highly sought after and are often used in specialty coffee blends for their exceptional quality.

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  • 48. 

    A paste is a mixture of herbs, seasoning, oil, and vinegar that meat soaks in to tenderize and flavor.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    That is a marinade, not a paste.

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  • 49. 

    Parboiling has a shorter cooking time than blanching.

    • True

    • False

    Correct Answer
    A. False
    Explanation
    Blanching is done quickly, usually only a few seconds, and parboiling lasts longer, usually several minutes.

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Quiz Review Timeline (Updated): Mar 22, 2023 +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Apr 30, 2009
    Quiz Created by
    Desperatehospmgm
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