Chapter 3 Sample Test Questions

Fill in the blanks

1. A _______________ is a type of oven with a fan that circulates the hot air.
2. A _______________ is a small broiler used to brown the tops of some items.
3. A _______________ is a tall, cylindrical stainless steel container used for storing foods and for
holding them in a hot water bath.
4. A _______________ is used for slicing breads.
5. A _______________ is a sword-shaped tool used for maintaining knife edges.
6. A _______________ is a cone-shaped strainer.
7. A _______________ is a round, broad, shallow, heavy-duty pot with straight sides, used for braising
meats.
8. A _______________ is a large perforated bowl, used to drain such items as salad greens and
vegetables.
9. The _______________ is used for the same cooking operations as the overhead broiler, except the
heat source is below the food.
10. The _______________ has a shallow rotating bowl that carries food to a pair of spinning blades.

For each of the following operations, name the tool or equipment you would use.

11. Turning pancakes on a griddle. _______________

12. Holding Swiss steaks in a steam table. ________________
13. Portioning gravy. _________________
14. Draining and serving portions of canned corn from a steam table. _______________
15. Carving roast beef. _______________
16. Simmering stock. _______________
17. Trimming small vegetables. _______________
18. Filleting fish. _______________
19. Cutting salami into thin, even slices. _______________
20. Measuring portions of sliced ham for sandwiches. _______________
21. Grating cheddar cheese. _______________
22. Straining stocks. _______________
23. Removing thin strips of peel from a lemon. _______________
24. Measuring out equal portions of potato salad onto salad plates. _______________
25. Testing the temperature of a boiling sugar syrup. _______________
26. Removing the froth floating on a simmering stock. _______________
27. Cutting a boneless beef strip loin into steaks. _______________
Multiple Choice

28. A basic difference between a conventional oven and a convection oven is that a convection oven
__________.
(a) cooks more slowly
(b) must be set at a higher temperature
(c) simply heats the air in an enclosed space
(d) distributes heat more rapidly throughout its interior

29. A pastry chef baked a cake that appeared to have ripples on its top. The most likely cause of this
problem was that the chef __________.
(a) cooked it too slowly
(b) cooked it in a convection oven
(c) opened the oven while it was cooking
(d) placed it in the oven before the batter stopped moving from the mixer

30. A damaged quartz tube would be a problem associated with a(n) __________ oven.
(a) infrared
(b) revolving
(c) convection
(d) microwave

31. You would use a __________ if you wanted to brown or glaze the top of items.
(a) reel oven
(b) salamander
(c) infrared oven
(d) barbecue oven

32. When using a griddle, it is essential to __________.

(a) clean it after every use
(b) condition it after each cleaning
(c) both a and b
(d) neither a nor b

33. Which of the following is the correct order of operations for conditioning a griddle?
(a) apply a thin layer of oil → wipe clean → heat to 400°F (204°C)
(b) heat to 400°F (204°C) → wipe clean → apply a thin layer of oil
(c) wipe clean → heat to 400°F (204°C) → apply a thin layer of oil
(d) apply a thin layer of oil → heat to 400°F (204°C) → wipe clean

34. When using a deep fryer, it is important to __________.

(a) keep the kettle filled to the fill line
(b) check the accuracy of the thermostat regularly with a thermometer
(c) when filling the kettle with solid fat, set the thermostat to 250°F (120°C) until the fat has melted
enough to cover the heating elements
(d) all of the above
35. A __________ can be used as a griddle, fry pan, brazier, stew pot, stock pot, steamer, or steam table.
(a) rotisserie
(b) tilting skillet or tilting frying pan
(c) steam cooker
(d) steam-jacketed kettle

36. What piece of equipment can be described as follows: It heats its contents from both the bottom and
the sides; it provides quicker, more uniform, and more controllable heat than pots on the range; and
its capacity can be as much as 400 gallons?
(a) deep fryer
(b) tilting skillet
(c) steam cooker
(d) steam-jacketed kettle

37. Steam cookers are ideal for cooking __________.

(a) soups
(b) meats
(c) vegetables
(d) breads and cakes

38. Which of the following is not one of a mixer's main attachments?

(a) paddle
(b) agitator
(c) wire whip
(d) dough arm

39. A food cutter (or buffalo chopper) with its attachments can be used to __________ food.
(a) grind
(b) chop or dice
(c) shred or slice
(d) all of the above

40. A vertical cutter/mixer in the professional kitchen most closely resembles the __________ in the
home kitchen.
(a) blender
(b) electric mixer
(c) food processor
(d) none of the above

41. Hot food handling equipment (e.g., steam tables, bain maries, or overhead infrared lamps)
__________.
(a) often encourage the growth of bacteria
(b) are designed to maintain food at above 180°F
(c) continue to cook food as it is being held for service
(d) all of the above
42. If a coworker told you to put the chicken in the "box," then you should put it in the __________.
(a) oven
(b) freezer
(c) refrigerator
(d) none of the above

43. Which of the following is a factor that affects a pan's ability to cook evenly?
(a) the kind of metal of from which it was made
(b) the thickness of the metal from which it was made
(c) both of the above
(d) none of the above

44. Which of the following is not an advantage that anodized aluminum pots have over standard
aluminum pots?
(a) less expensive
(b) more resistant to acids
(c) more corrosion-resistant
(d) food is less likely to stick to them

45. The most likely reason why a béchamel sauce became discolored is because the chef __________.
(a) used clarified butter
(b) made his roux in a teflon pan
(c) used an anodized aluminum pan
(d) prepared it with a metal whip in an aluminum pan

46. Which of the following cookware materials is the least appropriate for use in a restaurant?
(a) cast iron
(b) earthenware
(c) porcelain enamel-lined
(d) stainless steel-line copper

47. If you want to sauté a chicken breast and make a sauce by deglazing the pan, a(n)
________________ pan would be an appropriate choice. Which of the following has a different type
of handle?
(a) aluminum
(b) Teflon-coated
(c) enamel-lined
(d) earthenware

48. A __________ would be most valuable when steady, even heat is needed for pan frying.
(a) brazier
(b) cast-iron skillet
(c) slope-sided sauté pan or sauteuse
(d) straight-sided sauté pan or sautoir

49. A bain marie is __________.

(a) used to store food
(b) a tall, cylindrical stainless steel container
(c) used to keep foods hot in a hot water bath
(d) all of the above
50. Which of the following is also known as a counter pan, a steam table pan, and a service pan?
(a) bake pan
(b) hotel pan
(c) bain marie
(d) roasting pan

51. Which pair of words or phrases make the following a true sentence when inserted in the blanks?
Because most recipe ingredients are measured by __________, accurate __________ are very
important.
(a) weight, scales
(b) quarts, scoops
(c) fluid ounces, ladles
(d) volume, measuring cups

52. The main advantage of carbon steel knives is that they can be honed to an extremely sharp edge.
Their disadvantage(s) is/are that they __________.
(a) corrode easily
(b) discolor easily
(c) discolor some foods
(d) all of the above

53. The most frequently used knife in the professional kitchen is the __________ knife.
(a) chef's or French
(b) utility
(c) paring
(d) butcher

54. I am a heavy, broad knife with a slightly curved blade, and I am used to cut, section, and trim raw
meat. I am a(n) __________ knife.
(a) utility
(b) chef's
(c) boning
(d) butcher

55. If you are concerned about the accuracy with which you cut steaks, then you should use a
__________.
(a) cleaver
(b) scimitar
(c) boning knife
(d) butcher knife

56. Which of the following is used to cut pizza?

(a) pie server
(b) dough knife
(c) pastry wheel
(d) channel knife

57. Which of the following does not have the same basic function as the other three?
(a) strainer
(b) colander
(c) food mill
 (d) china cap

58. To produce a sauce with the greatest smoothness, you would use a __________ to strain it.
(a) sieve
(b) chinois
(c) food mill
(d) China cap
Answers to Test Questions

1. convection oven 14. slotted or perforated spoon

2. salamander 15. slicing knife
3. bain marie insert or bain marie 16. stock pot or steam-jacketed kettle
4. serrated slicer 17. paring knife
5. steel 18. thin boning knife or fillet knife
6. china cap 19. slicing machine
7. brazier or rondeau 20. portion scale
8. colander 21. box grater
9. grill 22. china cap
10. food cutter, food chopper, or buffalo 23. zester
chopper 24. scoop
11. offset spatula 25. candy thermometer
12. hotel pan, counter pan, steam table pan, 26. skimmer
service pan 27. scimitar or steak knife
13. ladle

28. d 35. b 42. c 48. b 54. d

29. b 36. d 43. c 49. d 55. b
30. a 37. c 44. a 50. b 56. c
31. b 38. b 45. d 51. a 57. c
32. c 39. d 46. c 52. d 58. b
33. d 40. c 47. a 53. a
34. d 41. c