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TS CULINARY NOCTI EXAM LATEST EXAM
QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | VERIFIED
ANSWERS | NEWEST VERSION 2024
The straight dough method is a) blending flour, fat, and sugar b) creaming fats and sugars c) combining all the ingredients and mix d) blending liquid, yeast, and part of the flour ------CORRECT ANSWER----- ----------c) combining all the ingredients and mix Bread flour is generally used for most breads and rolls and is milled from a) hard wheat b) soft wheat c) bran d) whole wheat ------CORRECT ANSWER---------------a) hard wheat The primary leavening agent in the production of cakes is a) liquids b) eggs c) baking powder d) baking soda ------CORRECT ANSWER---------------b) baking soda The leavening agent used in cake doughnuts is a) baking powder b) baking soda c) yeast d) cream of tartar ------CORRECT ANSWER---------------b) baking soda
Which of the following is leavened with egg white foam? a) angel food cakes b) meringues c) soufflés d) all of the above ------CORRECT ANSWER---------------d) all of the above The sweetening agent that is secured by concentrating the juice of the sugar cane is a) 10 X sugar b) Brown sugar c) Molasses d) Fructose ------CORRECT ANSWER---------------c) Molasses New York style cheesecake is prepared with _____ cheese. a) cream b) cheddar c) swiss d) ricotta ------CORRECT ANSWER---------------d) ricotta The consistency of frosting may be adjusted by the addition of a) butter b) liquid c) sugar d) all of the above. ------CORRECT ANSWER---------------d) all of the above. In the original pound cake recipe, if 3 pounds of shortening and 3 pounds of flour are used, the amount of sugar used is a) 1 b) 1 ½ c) 3
b) water, carbohydrates, proteins, minerals, and vitamins c) carbohydrates, fats, protein, minerals and vitamins d) meat, vegetables, fruit, carbohydrates, and proteins ------CORRECT ANSWER---------------c) carbohydrates, fats, protein, minerals and vitamins Nutrients are certain chemical compounds that are present in food to a) build and repair body tissue b) supply needed energy c) regulate body processes d) all of the above ------CORRECT ANSWER---------------d) all of the above The government guidelines for the daily intake of nutrients is a) USDA b) NRA c) ABC d) RDA ------CORRECT ANSWER---------------d) RDA All cookies should be the same size so they a) easy to market b) all fit onto the pan c) bake evenly d) will taste the same ------CORRECT ANSWER---------------c) bake evenly Pie crust that are prebaked are docked to prevent _____ during baking. a) shrinkage b) air bubbles from forming c) drying out d) steam from escaping ------CORRECT ANSWER---------------b) air bubbles from forming
Poaching temperature is approximately a) 212 b) 195 c) 165 d) 125 ------CORRECT ANSWER---------------c) 165 When interviewing for employees, it is permissible to ask a) work experience b) age, sexual preference c) marital status d) religious affiliation ------CORRECT ANSWER---------------a) work experience Good traits of a leader should be: a) sex, age, and weight b) money, extrovertism c) empathy, self-awareness, and objectivity d) empathy, education, and money ------CORRECT ANSWER---------------c) empathy, self-awareness, and objectivity What is the first consideration a supervisor should have if an employee is injured on the job? a) cover the shift b) secure medical attention c) let employee go home for the rest of the day d) Correct the condition that led to the accident ------CORRECT ANSWER-- -------------d) Correct the condition that led to the accident What is a garnish? a) An inexpensive piece of food b) An artistic complementing of a food item with other food items c) A sauce that covers the food
a) wet and cold b) hot and dry c) hot and gluey d) aldente ------CORRECT ANSWER---------------b) hot and dry To retain the nutritional value of green vegetables, which is the best method of cooking? a) boiling b) stewing c) steaming d) brazing ------CORRECT ANSWER---------------c) steaming To cut into small squares is called a) bard b) dice c) chop d) julienne ------CORRECT ANSWER---------------b) dice When the pulp of tomatoes is cooked to a very heavy consistency, the resulting product is tomato a) paste b) soup c) puree d) sauce ------CORRECT ANSWER---------------a) paste Accidents happen more with dull knives because a) sharp knives require more pressure b) dull knives require more pressure c) sharp knives require less pressure d) dull knives require less pressure ------CORRECT ANSWER---------------b) Dull knives require more pressure
What should be done to scrape down a mixing bowl with a spatula? a) increase the speed of the mixer and lower the bowl b) stop the mixer and lower the bowl c) reduce the speed of the mixer and lower the bowl d) lower the bowl and tip the bowel forward ------CORRECT ANSWER------- --------b) Stop the mixer and lower the bowl For effective mechanical dishwashing, which step is necessary? a) scraping and prewashing b) rinsing and sanitizing c) racking and air-drying d) all of the above ------CORRECT ANSWER---------------d) All of the above Sanitary refers to the absence of: a) food b) unhealthy food c) micro organisms d) keeping tables clean ------CORRECT ANSWER---------------c) micro organisms When cleaning the slicer, you must first a) take all removable pieces off b) unplug the machine c) ask the supervisor d) close the blade ------CORRECT ANSWER---------------b) unplug the machine Cutting boards are washed, rinsed, and sanitized in order to prevent a) prevent odors b) attract insects
A commercial establishment usually does not use dried legumes because a) They attract mice b) They are susceptible to temperatures and moisture c) They have a long preparation period because they require soaking d) All of the above ------CORRECT ANSWER---------------d) All of the above Which of the following is not a pasta product? a) tortellini b) rice c) elbow macaroni d) egg noodles ------CORRECT ANSWER---------------b) rice Which method of cooking will preserve the most nutrients? a) frying b) baking c) boiling d) steaming ------CORRECT ANSWER---------------d) steaming How should cooked pasta be stored? a) tossed in oil and cover with clear film b) store uncovered c) store in water d) cover with a damp cloth ------CORRECT ANSWER---------------a) tossed in oil and cover with clear film By skimming the scum and fat off of a stock, the stock will become a) more clear b) thinner c) darker d) lighter ------CORRECT ANSWER---------------a) more clear
Herbs tied in a cheesecloth are called a) julienne b) sache c) chaud froid ------CORRECT ANSWER---------------b) sache A sauce that is made with clarified butter, pasteurized yolks, lemon juice, salt and water is called a) espagnole b) veloute c) hollandaise d) mayonnaise ------CORRECT ANSWER---------------c) hollandaise Oven timers are used as a/an a) set cooking time b) guide for cooking c) temperature recovery time d) none of the above ------CORRECT ANSWER---------------b) guide for cooking The most common inventory method is called a) PULL b) PAR c) FIFO d) LIFO ------CORRECT ANSWER---------------c) FIFO When storing chemicals, they a) Are stored in their original containers on the floor b) Are stored in bulk at the location of use c) Are stored separately from food
If an accident happens in the kitchen, you must immediately a) report it to your supervisor b) go to the hospital c) apply first aid and return to work d) go home ------CORRECT ANSWER---------------a) report it to your supervisor In the preparation of beef consommé, egg whites are used as a/an ______agent a) clarifying b) emulsifying c) thickening d) adhesive ------CORRECT ANSWER---------------a) Clarifying The difference between New England and Manhattan Clam Chowder is the use of a) onions b) carrots c) celery d) cream ------CORRECT ANSWER---------------d) cream A spicy or pungent relish that is used to enhance the flavor of food: a) creole b) salsa c) garlic d) herb ------CORRECT ANSWER---------------b) salsa Which is not one of the five basic sauces? a) brown b) white
c) gravy d) veloute ------CORRECT ANSWER---------------c) gravy Cream soups and cream sauces will often begin to break (curdle). What causes this condition? A) not enough cream in the recipe B) insufficient starch to stabilize the milk C) cooking temperature too high. D) failure to thoroughly mix the thickeners ------CORRECT ANSWER--------- ------C) cooking temperature too high A strong clear, clarified soup usually made with two kinds of meat. a) bouillon b) consommé c) chowder d) broth ------CORRECT ANSWER---------------b) consommé Which is not a reason for USDA inspection of meat? a) to destroy unfit meat b) to guarantee tenderness c) to prevent use of harmful substances in meat d) to prevent false labeling ------CORRECT ANSWER---------------b) to guarantee tenderness The highest quality for the grades of beef listed below is a) US CHOICE b) US COMMERCIAL c) US STANDARD d) US CUTTER ------CORRECT ANSWER---------------a) US CHOICE
Which quality is not desirable in buying fresh seafood. a) firm flesh b) bright eyes c) objectionable odor d) brown gills ------CORRECT ANSWER---------------c) objectionable odor When using the duplicate guest check system, the duplicate copy is given to a) hostess b) customer c) cashier d) kitchen ------CORRECT ANSWER---------------d) kitchen Products that are delivered damaged should be a) refused b) accepted and distributor called c) given back to the salesman d) thrown away ------CORRECT ANSWER---------------a) refused 15% gratuity on a bill of $200 is a) $40. b) $33. c) $30.00 ( 200 X .15) d) $15.00 ------CORRECT ANSWER---------------c) $30.00 ( 200 X .15) In American table service, any food item when possible, is served from a) the left of the guest b) the right of the guest c) neither side
d) does not matter ------CORRECT ANSWER---------------a) the left of the guest Suggestive selling techniques can lead to a) poor comment cards b) fewer covers, fewer tips c) angry customers d) higher sales ------CORRECT ANSWER---------------d) higher sales Knowledgeable servers are also good salespeople because they a) can describe different foods for sale b) can talk to the hostess about seating c) can handle customer complaints d) know what they are doing ------CORRECT ANSWER---------------a) can describe different foods for sale Customer complaints offer opportunities for a) the server to learn from their mistakes b) the tools to know how to cook for the customers c) the organization to improve their service d) the guest to get free meals ------CORRECT ANSWER---------------c) The organization to improve their service What is the proper order for service? a) Salad, entrée, soup, dessert b) Entrée, salad, rolls, beverage c) Soup, salad, entrée, dessert d) None of the above ------CORRECT ANSWER---------------c) Soup, salad, entrée, dessert
c) oven d) freezer ------CORRECT ANSWER---------------b) proofbox The oven that uses forced circulating air is called a ________ oven. a) revolving b) deck c) conventional d) convection ------CORRECT ANSWER---------------d) convection Acceptable devices for measuring ingredients are a) ladles b) scales c) measuring cups d) all of the above ------CORRECT ANSWER---------------d) all of the above A bakers bench is usually made of a) wood b) marble c) glass d) metal ------CORRECT ANSWER---------------a) wood A commercial pot sink has to have how many compartments? a) one b) two c) three d) four ------CORRECT ANSWER---------------c) three A cone shaped strainer is called a) funnel b) colander
c) china cap d) hand strainer ------CORRECT ANSWER---------------c) china cap The taste and quality of beef is influenced by the _____ of the animal. a) sex and shape b) age and size c) breed and age d) shape and size ------CORRECT ANSWER---------------b) age and size When meat is cooked by exposing it to an open flame, the method of cooking is called a) broiling b) pan-broiling c) sauté d) braising ------CORRECT ANSWER---------------a) broiling When sautéing, the item should be cooked using a) high heat, low fat b) low heat, high fat c) low heat, no fat d) all of the above ------CORRECT ANSWER---------------a) high heat, low fat To moisten foods during cooking with melted fat, meat dripping, juice, or liquids to add flavor and to retain moisture is called a) larding b) braising c) basting d) par baking ------CORRECT ANSWER---------------c) basting
