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College Culinary Arts Questions

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College Culinary Skills
Identify the role of the Saucier.
  1. junior cook, works under one of the Chefs de Partie
  2. soup cook
  3. sauce chef
  4. grill cook
College Kitchen Safety and Sanitation
If a large fire breaks out in a kitchen, what is the first thing you should do?
  1. Call 911
  2. Turn off the gas main
  3. Get out of the building
  4. Go into the walk-in freezer
College Culinary Skills
The beer ingredient that constitutes about 95% by volume?
  1. Malt
  2. Hops
  3. Yeast
  4. Water
College Kitchen Safety and Sanitation
Which chopping board should be used for dairy products?
  1. Red
  2. Yellow
  3. Blue
  4. White
  5. Brown
  6. Green
College Culinary Skills
Crystalized deposits on the cork or at the bottom of a wine bottle are               .
  1. dry extract
  2. tannins
  3. tartrates
  4. residual sugar
College Culinary Skills
The proper word for cow meat is               .
  1. turkey
  2. lamb
  3. beef
  4. poultry
College Kitchen Safety and Sanitation
If a knife is falling off a counter, you should
  1. quickly catch it.
  2. yell, "Knife!"
  3. knock it away.
  4. let it fall.
College Kitchen Safety and Sanitation
What is the ideal way kitchen clothing should fit?
  1. close fitting
  2. loose fitting
  3. tight fitting
  4. baggy fitting
College Kitchen Safety and Sanitation
A band-aid in a salad is an example of a
  1. chemical contaminant.
  2. allergen.
  3. biological hazard.
  4. physical contaminant.
College Kitchen Safety and Sanitation
What is a safety advantage to wearing an apron?
  1. provides an extra layer of protection
  2. it won't catch on fire
  3. your coat won't get as dirty
  4. knives cannot cut through them
College Culinary Skills
A flatbread containing corn meal, Colombian cheese and ricotta cheese is?
  1. Arepa
  2. Pandebono
College Culinary Skills
When may the Maillard reaction occur?
  1. only when cooking high sugar foods
  2. only when cooking meat
  3. cooking most foods
  4. only when cooking low protein foods
College Culinary Skills
Identify the role of the Executive Chef.
  1. pastry chef
  2. in charge of prepared meats dishes
  3. communicates between front of house and kitchen, makes sure meals are placed properly
  4. manager of the entire food service operation
College Kitchen Safety and Sanitation
How high should the oil be in a deep fryer?
  1. To the outer lip
  2. Enough to cover the food
  3. To the fill line
  4. Nine inches deep
College Culinary Skills
Food that is         bland        has little or no taste or flavor to it.
College Culinary Skills
Identify the correct description of the Maillard reaction.
  1. single chemical reaction between amino acids and sugar
  2. non-chemical reaction between proteins and fat
  3. complex series of chemical reactions between amino acids and sugar
  4. complex series of chemical reactions between proteins and fat
College Kitchen Safety and Sanitation
Fresh meat should be stored between what temperatures?
  1. 35-40 degrees fahrenheit
  2. 30-35 degrees fahrenheit
  3. 40-45 degrees fahrenheit
  4. 45-50 degrees fahrenheit
College Culinary Skills
The Maillard reaction begins with a simple reaction between which two substances?
  1. carbohydrates and sugar
  2. amino acids and sugar
  3. amino acids and fat
  4. fat and sugar
College Culinary Arts
Diurnal shift is the temperature range between
  1. day time highs and night time lows.
  2. sunrise and sunset.
  3. day time lows and night time highs.
  4. the average temperature during a 24-hr period.
College Culinary Arts
                 is the most common preventative antimicrobial and treatment for oxidation in the vineyard and winery.
  1. Ozone
  2. Ultraviolet light
  3. Steam
  4. Sulfur
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