Chapter 7 Sample Test Questions

Multiple Choice

1. 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) the customer is always right

2. As part of your mise en place, you must __________ before you begin to actually prepare a recipe.
(a) prepare your equipment
(b) assemble your tools and ingredients
(c) wash, trim, cut, prepare, and measure your ingredients
(d) all of the above

3. Which statement about preparation planning is incorrect?

(a) The first step of any recipe is assembling and preparing the ingredients.
(b) As you are planning a production schedule, it is best to begin with the preparations that require
the least amount of time.
(c) Items cooked by moist-heat methods are better suited to reheating or holding in a steam table
than items cooked by dry-heat methods.
(d) A cook should not change a recipe without permission from a supervisor.

4. Which statement about set meal service is incorrect?

(a) All customers eat at the same time during set meal service.
(b) Customers select items from a written menu during set meal service.
(c) The use of modern, high-speed equipment can produce fresher food and fewer leftovers during
set meal service."
(d) A major problem of set meal service are that the food's quality may deteriorate because it is held
too long.

5. Which statement about extended meal service is incorrect?

(a) Another name for extended meal service is "à la carte cooking.
(b) Not all customers eat at the same time during extended meal service.
(c) Individual items are cooked "to order," rather than being cooked ahead, during extended meal
service.
(d) If a person was trained in extended meal service, he could most easily find a job in cafeteria,
banquet facility, or employee dining room.

6. In many large restaurants, mise en place includes the __________.

(a) preparation of stocks and sauces
(b) preparation of breadings and batters
(c) cutting and trimming of meat, poultry, fish, and vegetables
(d) all of the above
7. The __________ is the cook's most important and versatile cutting tool.
(a) chef's knife
(b) paring knife
(c) butcher knife
(d) food processor

8. When you are sharpening a knife correctly, you are careful to __________.
(a) begin with a few strokes on the steel
(b) hold the blade at a constant 45 degree angle on the stone
(c) use light, even strokes, with the same number of strokes on each side of the knife
(d) all of the above

9. The purpose of the steel is to __________ the edge of a knife.

(a) true
(b) sharpen
(c) maintain
(d) both a and c

10. The purpose of the "guiding hand" during cutting is to __________.

(a) guide the knife
(b) hold the items being cut
(c) protect the hand from cuts
(d) all of the above

11. 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

12. Which of the following cutting techniques is paired correctly with its end product?
(a) chop — evenly shaped pieces
(b) shred — thin strips
(c) concasser — thin slices
(d) mince — medium cubes

13. When you “emincer” a filet of veal, you ______________________.

(a) mince it
(b) chop it coarsely
(c) cut it into thin slices
(d) cut it into irregularly shaped pieces

14. Which of the following cuts is in the shape of a cube?

(a) julienne
(b) brunoise
(c) batonnet
(d) french fry
15. Which of the following is the correct order if you arranged them from thickest to thinnest?
(a) julienne → french fry → batonnet
(b) batonnet → julienne → French fry
(c) french fry → batonnet → julienne
(d) julienne → batonnet → French fry

16. Which of the following is not one of the first three steps in the process of dicing an onion with a
chef's knife?
(a) cut the onion in half lengthwise
(b) make a series of vertical, lengthwise cuts
(c) make a series of horizontal, lengthwise cuts
(d) square off the onion by cutting a slice from all sides

17. Which of the following methods refers to cooking a product by any of the other three methods for a
very brief period of time?
(a) steaming
(b) blanching
(c) simmering
(d) deep-frying

18. Chefs blanch some foods in order to __________.

(a) save time
(b) remove undesirable flavors
(c) increase their holding quality
(d) all of the above

19. If you want to add flavor and tenderize a cut of beef inside round in one step, you should
__________ it.
(a) blanch
(b) marinate
(c) bread or batter
(d) all of the above

20. Which of the following types of marinades is most widely used for enhancing the flavor of
barbecued meats?
(a) dry
(b) raw
(c) instant
(d) cooked

21. Which of the following statements about marinating is incorrect?

(a) Be sure to use an acid-resistant container.
(b) In most cases, marinate under refrigeration.
(c) Cover only part of the product with the marinade.
(d) Marinate thicker products longer than thinner ones.
22. With the exception of potatoes, most items to be deep fried are first __________.
(a) blanched
(b) julienned
(c) marinated
(d) breaded or battered

23. Breading or battering a product before it is deep-fried has four main advantages. Which of the
following is not one of them?
(a) It allows the food to retain moisture and flavor.
(b) It allows the food to absorb flavor-enhancing fat.
(c) It allows the food to maintain its crispness and good appearance.
(d) It protects the cooking fat against the moisture and salt contained in the food.

24. Which of the following is the correct sequence of stages in the Standard Breading Procedure?
(a) flour → egg wash → crumbs
(b) crumbs → egg wash → flour
(c) egg wash → flour → crumbs
(d) none of the above

25. Pan-fried products may be dredged in flour to __________.

(a) prevent sticking
(b) give them an even brown coloring
(c) improve their overall nutritional value
(d) both a and b

26. When Chef Farine wants to give his batter-fried products a lighter texture, he often uses a leavening
agent such as __________.
(a) baking powder
(b) beaten egg whites
(c) beer or soda water
(d) any of the above

27. There are several guidelines for defrosting products safely. Which of the following is not one of
them?
(a) defrost in a tempering box or refrigerator
(b) do not refreeze products that have thawed
(c) defrost in warm water or at room temperature
(d) defrost under cold running water in the original wrapper

28. For a convenience product to taste as fresh as possible, it is necessary to __________.

(a) handle it with the same care you would give fresh, raw ingredients
(b) know how and to what extent it has been prepared and treat it as though you, not the
manufacturer, did the pre-preparation
(c) examine it as soon as it is received, store it properly, know its shelf life, defrost it properly, and
cook it properly
(d) all of the above
29. Which of the following statements reflects an incorrect understanding of convenience foods?
(a) A home-made product is not superior to a convenience product if the homemade product is
poorly made.
(b) Although convenience products cost more to purchase, they often save money because they
increase kitchen efficiency.
(c) Convenience foods range all the way from completely prepared items to partially prepared
items that can be used as components of recipes.
(d) Convenience products are satisfactory substitutes for culinary knowledge and skills because
they are produced under such demanding and exacting conditions.

Short Answers

30. List three factors that must be considered for each menu item when planning production.
31. Name two advantages of using the small-batch cooking system instead of cooking large quantities in
advance.
32. When sharpening a knife or using a steel, hold the blade at a constant ___________ degree angle to
the stone or steel.

Questions 33-40: Give the standard dimensions of the following cuts:

33. Julienne
34. Large dice
35. Brunoise
36. Allumette
37. Batonnet
38. Small dice
39. Medium dice
40. To mince means ______________________________________________________
41. List 3 reasons for blanching or partially cooking foods during mise en place.
42. The 3 steps of the Standard Breading Procedure are:
43. Name three purposes of breading or battering a product to be fried.

True/False

44. In extended meal service or à la carte cooking, pre-preparation or mise en place is not as important as
in quantity cooking, because you can't cook anything until the orders come into the kitchen anyway.
45. In general, items cooked by dry heat methods hold well on the steam table and so can be cooked
ahead and kept hot with little loss of quality.
46. The goal of pre-preparation is to do as much work in advance as possible without loss of quality.
47. When truing a knife blade on a steel, use heavy pressure against the steel to get the greatest
sharpening action.
48. When you are slicing an onion with a knife, the hand holding the onion also helps to guide the knife
blade.
49. The most important reason for marination is to add flavour to the product.
50. Large foods require longer marination than small foods.
51. Oil is an essential ingredient in all marinades.
52. Stainless steel and aluminum containers are best for marinating.
53. Foods made from scratch are always of better quality than convenience foods.
54. Convenience foods are foods that have had part of the preparation done by the manufacturer.
Answers to Test Questions

1. a 7. a 13. c 19. b 25. d

2. d 8. c 14. b 20. a 26. d
3. b 9. d 15. c 21. c 27. c
4. b 10. d 16. d 22. d 28. d
5. d 11. c 17. b 23. b 29. d
6. dc 12. b 18. d 24. a

30. Any three of the following:

What are the steps in production of each item?
Which steps can be done in advance?
What is the best way to hold the item at its final stage of pre-preparation?
How long does it take to do each step?
Can procedures be revised for better efficiency and quality at service?
31. Fresher food (because it is not held so long) and fewer leftovers (because portions not needed are
not cooked).
32. 20
33. ⅛ inch × ⅛ inch × 2 inches (3 mm × 3 mm × 5 cm)
34. ¾ inch × ¾ inch × ¾ inch (2 cm × 2 cm × 2 cm)
35. ⅛ inch × ⅛ inch × ⅛ inch (3 mm × 3 mm × 3 mm)
36. same as julienne
37. ¼ inch × ¼inch × 2½ - 3 inches (6 mm × 6 mm × 6-7.5 cm)
38. ¼ inch × ¼ inch × ¼ inch (6 mm × 6 mm × 6 mm)
39. ½ inch × ½ inch × ½ inch (12 mm × 12 mm × 12 mm)
40. to chop into very fine pieces
41. Any three of the following:
to increase holding qualities
to destroy bacteria that cause spoilage
to keep foods from browning or discoloring
to save time at final cooking
to remove undesirable flavors
to enable the product to be processed further
to loosen skins
(also correct but not covered in this chapter: to eliminate impurities that will discolor or cloud stock
or broth)
42. Flour, egg wash, crumbs
43. Any three of the following:
Helps retain moisture and flavor in the product
Protects the frying fat against moisture and salt in the food
Protects the food from absorbing too much fat
Gives crispness, flavor, and appearance to the product

44. F 50. T
45. F 51. F
46. T 52. F
47. F 53. F
48. T 54. T
49. T