Basic Food Preparation
Review Questions
Course Introduction
Basic Food Preparation introduces students to fundamental culinary techniques and essential kitchen skills necessary for preparing a variety of foods safely and efficiently. The course covers key topics such as kitchen hygiene and safety, proper use of kitchen equipment, knife skills, principles of ingredient selection, and foundational cooking methods including boiling, sautéing, baking, and roasting. Through hands-on practice and guided instruction, students will develop confidence in following recipes, measuring ingredients accurately, and applying basic culinary principles to create simple yet flavorful dishes. This course lays the groundwork for further study in the culinary arts and careers in food service and hospitality.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
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Chapter 1: Professionalism
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Sample Questions
Q1) Upon graduation from a post-secondary cooking program,a cook should know everything there is to know about cooking.
A)True
B)False
Answer: False
Q2) François Appert is known for the invention of the:
A)Cryovac system
B)food processor
C)canning process
D)refrigerator
Answer: C
Q3) Give two examples of how regional cuisines have influenced contemporary chefs. Answer: Answers will vary but should include the emphasis on fresh, seasonal ingredients and locally grown or produced food products that have often been influential in creating national trends.
Q4) With ____________service,the entree,vegetable,and starch are served from a platter onto a plate by the waiter.
Answer: Russian
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) What should you immediately do when an infestation of cockroaches occurs?
A)contact a licensed pest control operator
B)purchase and apply pesticides yourself
C)clean and disinfect all exposed surfaces
D)ignore it as they do not pose a major health hazard
Answer: A
Q2) Most toxins can be destroyed at 82°C (180°F).
A)True
B)False
Answer: False
Q3) Most food-borne illnesses go undiagnosed because the symptoms may not appear for a week or more.
A)True
B)False
Answer: True
Q4) In general,prepared foods should be kept below __________ or above
Answer: 4ºC (40ºF);60 ºC (140ºF)
Q5) What are four examples of safe behaviour in a professional kitchen?
Answer: Answers will vary but should include any personal safety guidelines listed in the section entitled Personal Safety starting on p 34.
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) __________ are needed to maintain and repair body tissue. Answer: proteins
Q2) An adverse reaction to a food,but not one involving the immune system,is known as a(n):
A)intolerance
B)mild reaction
C)allergy
D)none of the above
Answer: A
Q3) According to Canada's Food Guide,an adult's daily intake of grains should be:
A)2-4 servings
B)6-8 servings
C)8-10 servings
D)unlimited
Answer: B
Q4) Minerals contain no calories.
A)True
B)False
Answer: True
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) Which of the following wordings could be used to describe a menu item?
A)home-made apple pie
B)Jell-o made from fresh squeezed orange juice
C)English mint sauce
D)none of the above
Q2) 1000 g = __________ dg = ___________ kg
Q3) Standardized recipes may be found in books or be provided by manufacturers,but they are usually customized to your operation.
A)True
B)False
Q4) A.P.stands for ________ _________.
Q5) What should you do if a recipe is written in metric units?
Q6) What conversion factor would be used to change a recipe that produces 64-35 mL portions into one producing 140-600 mL portions?
Q7) If milk costs $2.14 per 2 L and a bread recipe uses 175 mL,how much does that 175 mL cost?
Q8) 2 L =_____________ mL = ____________ cL
Q9) How many kilograms is a 120 gram portion of fish?
Q10) Why is portion control important?
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Chapter 5: Knife Skills
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Sample Questions
Q1) A sharpening stone is also known as a ___________.
Q2) Which metal is an excellent conductor that heats rapidly and evenly and cools quickly?
A)copper
B)cast iron
C)aluminum
D)stainless steel
Q3) Carbon steel is an alloy of:
A)iron and stainless steel
B)carbon and aluminum
C)iron and aluminum
D)carbon and iron
Q4) The best knives are constructed with a full tang running the length of the handle.
A)True
B)False
Q5) Woks are only useful when preparing Asian dishes.
A)True
B)False
Q6) What should be your first priority when operating food service equipment?
Page 7
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) Mixed garden vegetables in various shapes are referred to as:
A)jardinière
B)macedoine
C)matignon
D)chiffonade
Q2) Why would you use a Parisienne scoop?
Q3) Which of the following is not an example of good knife technique?
A)smooth strokes
B)guiding the knife with one hand
C)using force
D)keeping fingers of guiding hand curled back
Q4) What is the smallest classic cut?
Q5) Before an item is cut into a medium dice,it is first cut into ___________.
Q6) A __________ scoop can be used to cut fruit and vegetables into uniform spheres.
Q7) Which of the following is comparable to a julienne of potatoes?
A)dauphine
B)allumette
C)lyonnaise
D)brunoise
Q8) Before an item is cut into brunoise,it is first cut into ____________. Page 8
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Chapter 7: Dairy Products
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Sample Questions
Q1) The dried berry of a tree that flourishes in Jamaica is:
A)allspice
B)masala
C)cardamom
D)peppercorn
Q2) White peppercorns come from the same plant as:
A)aleppo peppers
B)paprika
C)pink peppercorns
D)black peppercorns
Q3) The final flavour that remains in the mouth after swallowing is the:
A)low or base notes
B)top or high notes
C)middle notes
D)aftertaste or finish
Q4) What is the term for the sensation created in the mouth by a food's taste,smell,texture,and temperature?
Q5) What is the first cold-pressing of olive oil with less than 1% free acidity called?
Q6) What are two factors that can compromise a person's taste perception?
10
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Chapter 8: Mise En Place
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Sample Questions
Q1) At what temperature do egg whites coagulate?
Q2) Whole milk can be substituted for water in any recipe. A)True
B)False
Q3) Pecorino Romano
Q4) The coagulation point of albumen is higher than that of egg yolks.
A)True
B)False
Q5) The protein in milk that is important for cheese production is:
A)lactose
B)rennet
C)casein
D)ghee
Q6) Approximately how much cholesterol does one large egg contain?
A)1.5 g
B)215 mg
C)100 mg
D)6 g
Q7) cream cheese
Q8) Why should eggs be stored away from strong-flavoured foods?
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) What are two combination cooking methods?
Q2) The hot water bath for sous vide preparation should be maintained at:
A)60°C
B)70°C
C)85°C
D)95°C
Q3) Foods cooked with moist-heat methods will caramelize.
A)True
B)False
Q4) Which frying method would be best for battered foods that tend to stick together?
A)swimming
B)basket
C)double-basket
D)floating
Q5) ________________,__________________,and preservatives are added to deep-fat frying compounds.
Q6) Stir-frying is a form of ___________.
Q7) What cooking method is similar to pot roasting?
Q8) Describe two examples of foods coagulating.
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) A roux is a cooked mixture of ______________ and ______________.
Q2) Cornstarch should be mixed with a cool liquid before being added to a hot liquid.
A)True
B)False
Q3) Which of the following sauces cannot be made from demi-glace?
A)bordelaise
B)allemande
C)poivrade
D)chasseur
Q4) What is the name for any puréed sauce served cold?
Q5) There are three types of roux: ___________________,____________,and ______________.
Q6) Glace de volaille made from which stock?
A)chicken
B)veal
C)brown
D)fish
Q7) What are the four principal stock seasonings?
Q8) Explain the proper way to cool stock.
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Chapter 11: Soups
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Sample Questions
Q1) Which of the following ingredients is almost always found in traditional chowders?
A)tomatoes
B)potatoes
C)cream
D)white wine
Q2) Which of the following is not a broth-based soup?
A)beef barley
B)chicken noodle
C)mixed vegetable
D)chicken gumbo
Q3) What is the term for cooking vegetables until they are tender but not browned?
Q4) Hot cream soups should be served at a temperature of:
A)90-93ºC (190-200°F)
B)100ºC (212°F)
C)71-82ºC (160-180°F)
D)99ºC (210°F)
Q5) What is formed when clearmeat is brought to a simmer and the albumen and meats coagulate,thereby trapping impurities?
Q6) What technique should you use to avoid curdling when making cream soups?
Page 14
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) The thickness of cells,the size of the cell bundles,and the connective tissue holding them together form the _________ of the meat?
A)bloom
B)grain
C)quality
D)tenderness
Q2) Searing a steak will seal in the juices.
A)True
B)False
Q3) What meat component determines its tenderness?
A)muscle
B)fat
C)marbling
D)connective tissue
Q4) What is the grade assigned to well-marbled meats with thick coverings of fat?
Q5) The yield stamp Canada 1 indicates that the meat includes _______ or more lean meat.
Q6) Quality grading indicates how tender and flavourful a cut of meat will be.
A)True
B)False
Page 15
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Chapter 13: Beef
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Sample Questions
Q1) Regular ground beef has a fat content of:
A)10%
B)17%
C)25%
D)30%
Q2) After slaughtering,the carcass of beef is cut into four pieces called:
A)sides
B)rounds
C)halves
D)quarters
Q3) Skirt steak and ribs are found in the same primal.
A)True
B)False
Q4) Because most of the chuck roll is _________,it benefits from _________ heat cooking.
Q5) What is another name for the aitch bone?
A)pelvic bone
B)hip bone
C)rump bone
D)pin bone
Page 16
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Chapter 14: Veal
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Sample Questions
Q1) The foresaddle is separated between which sets of ribs:
A)4<sup>th</sup> and 5<sup>th</sup>
B)12<sup>th</sup> and 13<sup>th</sup>
C)10<sup>th</sup> and 11<sup>th</sup>
D)11<sup>th</sup> and 12<sup>th</sup>
Q2) Together,the loin and rib of veal form the:
A)back
B)foresaddle
C)whole loin
D)hindsaddle
Q3) Many veal bones are actually cartilage.
A)True
B)False
Q4) Veal sweetbreads are pressed after poaching to:
A)remove excess liquid
B)improve their texture
C)maintain shape
D)tenderize them
Q5) The shoulder of veal is sometimes referred to as the _____________.
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Chapter 15: Lamb
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Sample Questions
Q1) The sirloin end of the lamb leg is more tender than the shank end.
A)True
B)False
Q2) The only cut from the loin that is not tender is the:
A)flank
B)loin eye
C)tenderloin
D)medallion
Q3) All of the primal loin meat is very tender.
A)True
B)False
Q4) What is the recommended cooking technique for lamb breast?
A)grilled
B)braised
C)poached
D)roasted
Q5) Lamb has a special and distinctive flavour.
A)True
B)False
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Chapter 16: Pork
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Sample Questions
Q1) Because pork has a mild flavour,it is complimented by a variety of seasonings from spicy to sweet.
A)True
B)False
Q2) What is the approximate age of hogs when they are butchered?
A)2 to 2.5 years
B)4 to 5 months
C)less than a year
D)more than one year
Q3) Where does the shoulder separate from the loin?
A)at the end of the blade bone
B)between the 2<sup>nd</sup> and 3<sup>rd</sup> ribs
C)between the 5<sup>th</sup> and the 6<sup>th</sup> ribs
D)between the 4<sup>th</sup> and 5<sup>th</sup> ribs
Q4) Pork is divided into sides before the primal cuts are made.
A)True
B)False
Q5) The shoulder blade is a square cut.
A)True
B)False
Page 19
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Chapter 17: Poultry
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Sample Questions
Q1) A mature goose is between 5 and 6 months old.
A)True
B)False
Q2) A good indication of a roast chicken's "doneness" is:
A)golden skin
B)74°C at the thickest point
C)juice is pink
D)60°C at the thickest point
Q3) Ratite meat is often prepared like _____________ or wild game.
Q4) Fresh poultry should be stored at:
A)-18°C
B)4°C
C)0°C
D)6°C
Q5) A fowl can be as small as a fryer.
A)True
B)False
Q6) A young pigeon is referred to as a __________________.
Q7) Ratites include ________________,________________,and
Q8) Young turkeys are marketed at ________________ weeks of age. Page 20
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Chapter 18: Game
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Sample Questions
Q1) What is the preferred method for cooking young rabbit?
A)pan-frying
B)roasting
C)braising
D)any of the above
Q2) Musk ox is similar to venison.
A)True
B)False
Q3) Compared to domestic meat,game meats are:
A)expensive,fatter,stronger
B)lighter,milder,fatter
C)darker,stronger,leaner
D)inexpensive,stronger,coarser
Q4) Which of the following are characteristics of rabbit?
A)relatively tough,mild flavour
B)strong flavour,coarse texture
C)lean,relatively tender
D)somewhat fat,darker meat
Q5) Younger animals are more ______________ than are older ones.
Q6) Moose,reindeer,and deer are all part of the _____________ family.
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) The cross-sectional slices cut from large round fish are called:
A)wheels
B)fillets
C)steaks or darnes
D)butterflied fillets
Q2) Atlantic cod is the best-selling fish in the Americas.
A)True
B)False
Q3) Fish and shellfish are most commonly served with:
A)light butter sauces,such as beurre blanc
B)classic cream sauces
C)pan gravy
D)wine-based sauces,such as marchand de vin
Q4) What temperatures should fish and shellfish be stored at?
Q5) Fish are high in a group of polyunsaturated fatty acids called ______________________.
Q6) Catfish is only available wild.
A)True
B)False
23
Q7) Blue crabs are available as ________________ shell and ________________ shell.
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) Brined and smoked boneless pork loin is sold as ________________ ________________.
Q2) What protein is a mousseline typically made with?
Q3) Aspic terrines are also referred to as:
A)brawns
B)Jell-o
C)jellies
D)moulds
Q4) Canadian bacon coated in cornmeal is called _________________ bacon.
Q5) Which of the following is true of mousse?
A)bound with gelatin
B)made with cooked,puréed meats
C)lightened with whipped cream
D)all of the above
Q6) Salt is important for adding flavour to forcemeats,but it will also help in the ________________ of the meat and fat.
Q7) _______________ is an Italian bacon that is not smoked.
Q8) A well-seasoned basic forcemeat masks the meat's dominant flavour.
A)True
B)False
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Chapter 21: Vegetables
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Sample Questions
Q1) What is butler service?
A)serving behind the buffet line
B)passing food or drink on trays
C)bar service
D)cleaning and replenishing of buffet
Q2) What is the appropriate size (diameter)of tablecloth to cover a 72-inch round table?
A)80 in
B)72 in C)108 in D)96 in
Q3) Which of the following will usually define the menu?
A)theme
B)day of the week
C)mood of the chef
D)catering staff
Q4) The term "buffet" refers to both an event and a way food can be presented.
A)True
B)False
Q5) In keeping halal,foods that are ____________ are not allowed.
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Chapter 23: Healthy Cooking
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Sample Questions
Q1) What is the toxin present in the eyes and sprouts of potatoes and also in the green spots on those that have been stored improperly?
Q2) Which of the following is produced from corn?
A)masa harina
B)grits
C)hominy
D)all of the above
Q3) The rice pilaf and risotto cooking methods have in common that the:
A)rice is sautéed in oil
B)liquid is added in stages
C)liquid is added all at once
D)long-grain rice is used
Q4) What type of flour is Italian dried pasta made from?
A)semolina
B)rice
C)whole wheat
D)buckwheat
Q5) Instant rice is rice that has been cut into small pieces so it cooks faster.
A)True
B)False
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Chapter 24: Salads and Salad Dressings
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Q1) Miso will keep indefinitely under refrigeration.
A)True
B)False
Q2) Soy milk can be substituted,measure for measure,in recipes calling for dairy milk.
A)True
B)False
Q3) According to the United Soybean Board,soy protein is the only plant protein that is equivalent to animal protein.
A)True
B)False
Q4) Seitan is made from soy gluten.
A)True
B)False
Q5) What is the term for a vegetarian who eats eggs and dairy products?
Q6) Vegetarians who consume dairy and/or eggs have a more difficult time meeting their nutritional needs.
A)True
B)False
Q7) What can replace demi-glace for a vegetarian dish?
Page 28
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Chapter 25: Fruits
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Sample Questions
Q1) Traditionally,____________ eggs are used to prepare Caesar salad.
Q2) ________ is the most common of all lettuce varieties in Canada.
Q3) A salad composed of cooked meat,poultry or fish,and combined with a dressing is referred to as a ____________ salad.
Q4) A salad may be defined as one or more foods accompanied or bound by a dressing.
A)True
B)False
Q5) Boston and bib are the least popular lettuces.
A)True
B)False
Q6) The standard ratio of oil to vinegar for preparing basic vinaigrette is 3 to 1.
A)True
B)False
Q7) Which of the following is a composed salad?
A)tuna salad
B)tomato salad
C)potato salad
D)Niçoise salad
Q9) ___________ lettuce grows in bunches. Page 29
Q8) What are two reasons why greens should be well-dried after washing?
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Chapter 26: Sandwiches
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Q1) What is the most popular variety of seedless sweet oranges?
A)bitter
B)Valencia
C)blood
D)navel
Q2) Baked fruits topped with a __________ are referred to as crumbles.
Q3) Canned pineapple will break down gelatin.
A)True
B)False
Q4) What are the grades of frozen fruit available in Canada?
A)A,B,C,and D
B)select,premium,and standard
C)fancy,choice,and substandard
D)No.1,No.2,and domestic
Q5) Fruits are softened,tenderized,and infused with additional flavours when:
A)grilled
B)baked
C)poached
D)blanched
Q6) Kaki fruit is also known as __________.
Page 31
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Chapter 27: Charcuterie
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Sample Questions
Q1) Rye flour does not contain proteins that produce gluten.
A)True
B)False
Q2) To temper dark chocolate,melt it to:
A)43-46°C,cool to 25-26°C,and warm to 29-30°C
B)49°C stirring constantly,and cool to 46°C
C)46-49°C,cool to 26-28°C,and warm to 30-32°C D 46°C and hold the temperature constant while using
Q3) Arrowroot is the best starch to use when a long buffet-table life for a sauce is required.
A)True
B)False
Q4) Which mixing method would be best for developing gluten?
A)folding
B)stirring
C)cutting
D)kneading
Q5) Composite flours cannot be used in the production of gluten-free bread.
A)True
B)False
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Chapter 28: Hors Doeuvre and Canapés
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Q1) Fritters may be leavened with ___________ instead of with baking powder.
Q2) When using the biscuit method for making quick breads,the fat should be:
A)pure butter
B)cold
C)melted
D)softened
Q3) What causes quick breads to be dense?
A)old batter
B)outdated leavening agents
C)overmixing
D)any of the above
Q4) The tops of muffins will be cracked and uneven if:
A)the oven temperature was too low
B)too much baking soda was used
C)the batter was overmixed
D)the oven temperature was too high
Q5) Products leavened only with baking __________ should be baked at once,before the carbon dioxide gas can escape.
Q6) What is necessary in order for baking soda to produce carbon dioxide?
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Q7) To ensure uniform-sized muffins,the portioning is done using a __________.
Chapter 29: Principles of the Bakeshop
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Q1) What type of dough is used to produce brioche?
A)sponge dough
B)rich dough
C)rolled-in dough
D)lean dough
Q2) Yeast should not be frozen.
A)True
B)False
Q3) Rich dough does not form crisp crusts.
A)True
B)False
Q4) Salt makes gluten stronger and more elastic.
A)True
B)False
Q5) How would too little salt affect the dough?
A)bland taste
B)rise too quickly
C)rise too slow
D)A and B only
Q6) What ingredient creates the light and flaky layers in a croissant?
Page 34
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Chapter 30: Quick Breads
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Sample Questions
Q1) Puff pastry is a rich,buttery dough also known by its French name
Q2) Swiss meringue cannot be used in buttercream.
A)True
B)False
Q3) A filling made with flavoured pastry cream is likely to be used for a:
A)custard pie
B)fruit pie
C)cream pie
D)chiffon pie
Q4) The preferred thickener for making a cream filling is:
A)flour
B)waxy maize
C)arrowroot
D)cornstarch
Q5) What are the St.Honoré and Napoleon both made from?
A)pâte à choux
B)flaky pie dough
C)pâte feuilletée
D)baked meringue
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Chapter 31: Yeast Breads
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Q1) What is the technique of coating the sides of a cake with finely chopped nuts or crumbs called?
Q2) Two-stage and high-ratio cakes are the same.
A)True
B)False
Q3) The larger the surface area of the cake,the ________ the baking temperatures.
Q4) Proteins provide ____________ to cakes.
Q5) What is the main purpose of creaming together fat and sugar when making a butter cake?
Q6) Creamed-fat cakes are divided in two classes: _______________ cakes and _______________ ____________ cakes.
Q7) Foam frosting is also known as __________________ or ____________________.
Q8) ________________ is the primary leavening agent of spongecakes.
Q9) A cake batter containing a high proportion of sugar and water to flour is known as:
A)butter
B)genoise
C)high ratio
D)sponge
Q10) How full should cake pans be filled to? Page 36
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Chapter 32: Pies, Pastries and Cookies
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Sample Questions
Q1) Which of the following is not a still-frozen dessert?
A)semifreddi
B)marquise
C)sorbet
D)frozen soufflé
Q2) Soufflés are baked at a low heat.
A)True
B)False
Q3) A frozen mixture of fruit juice or purée with milk and/or egg yolks is:
A)sorbet
B)semifreddi
C)gelato
D)ice milk
Q4) Soufflés are prepared from a custard base for desserts.
A)True
B)False
Q5) Cheesecake is an example of a baked custard.
A)True
B)False
Q6) The thickening agent for custards is _____________.
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Chapter 33: Cakes and Frostings
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Q1) Unlike breakfast,anything goes on a brunch menu,including alcohol.
A)True
B)False
Q2) Traditionally,most omelettes have a ________________ shape.
Q3) A typical quiche is made with:
A)egg custard
B)cheese
C)crust
D)all of the above
Q4) To help egg whites cling together,add ____________ ml of vinegar per 1 L of cooking water.
Q5) Fruits are a popular food for breakfast because they:
A)are light and flavourful
B)provide vitamins and energy
C)require little or no preparation
D)all of the above
Q6) Many cultures around the world eat a variety of rice dishes as a main breakfast food.
A)True
B)False
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Sample Questions
Q1) Which of the following are characteristics of osetra caviar?
A)small and very crisp eggs,natural golden yellow
B)largest and most fragile eggs
C)medium-sized eggs,golden yellow to brown,considered the best
D)small eggs,light to dark grey in colour
Q2) Sandwiches must be composed of two pieces of bread with a spread and a filling.
A)True
B)False
Q3) Flavoured butter is a sandwich's:
A)base
B)filling
C)spread
D)garnish
Q4) What are two examples of vegetable purées used as sandwich spreads?
Q5) What type of sandwich is not held in the hand?
Q6) Most of the world's caviar comes from the __________ ____________ and is imported from _____________ and _______________.
Q7) A sandwich should be cut into small pieces for service if it is served hot.
A)True
B)False
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Chapter 35: Plate Presentation
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Sample Questions
Q1) What are the four guidelines for matching beer with food?
Q2) Drip coffee should be brewed at:
A)90-93°C
B)85-88°C
C)88-95°C
D)100°C
Q3) Flambéing means igniting liquor so that the alcohol burns off and the flavour of the liquor remains.
A)True
B)False
Q4) In what Canadian areas is VQA (Vintners Quality Assurance),which sets standards for the production of wine and appellations,most active?
Q5) How is espresso made?
Q6) Because of beer's slight bitterness when cooked,sugar can be added to balance the flavour.
A)True
B)False
Q7) What beverage is considered to be the fastest growing segment of the beverage industry?
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Chapter 36: Buffet Presentation
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Sample Questions
Q1) Which serviceware is best for presenting a ravioli appetizer?
A)35-cm base plate
B)coupe-shaped dinner plate
C)escargot plate
D)shallow,rimmed soup bowl
Q2) Food can be _____________ or _____________ into various shapes for visual appeal.
Q3) Why is good plate presentation important?
Q4) What are two attractive ways to cut vegetables to enhance plate presentation?
Q5) Serviceware should be selected based on its unique shapes or bold patterns and colours.
A)True
B)False
Q6) The term encompassing the colour,texture,and arrangement of a plate of food is:
A)presentation
B)service
C)composition
D)buffet
Q7) Hot foods should be served _______________ and cold foods should be served very ___________.
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