Culinary Arts Foundations Exam
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Course Introduction
Culinary Arts Foundations introduces students to the fundamental principles and techniques essential for a successful career in the culinary field. The course covers key topics such as kitchen safety and sanitation, basic knife skills, ingredient identification, and core cooking methods including sautéing, roasting, steaming, and baking. Students gain hands-on experience with food preparation, recipe execution, and presentation while exploring the importance of nutrition, flavor development, and professional kitchen organization. Emphasis is placed on building a strong work ethic, teamwork, and an appreciation for culinary traditions, setting the groundwork for advanced studies in the culinary arts.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
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Page 2
Chapter 1: Professionalism
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Sample Questions
Q1) Grande cuisine was based on the rational identification,development,and adoption of strict culinary principles.
A)True
B)False
Answer: True
Q2) Monsieur Boulanger's contribution to the food industry was to serve a variety of foods prepared on premises to customers whose primary interest was dining.
A)True
B)False
Answer: True
Q3) A chef is defined as someone who:
A)cooks professionally
B)has achieved professional certification
C)has gone through a professional cooking program
D)is responsible for all kitchen operations
Answer: D
Q4) In a professional kitchen,who is responsible for coordinating the kitchen staff and its activities?
Answer: executive chef
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) What name is given to disease-causing bacteria?
A)pathogenic
B)infectious
C)vegetative
D)putrefactive
Answer: A
Q2) What is the common name for bovine spongiform encephalopathy (BSE)?
Answer: mad cow disease
Q3) When hand washing in a three-compartment sink,what is the proper procedure for sanitizing?
A)immerse in 77°C water for a minimum of 2 minutes
B)spray with hot water
C)immerse in 60°C water for a minimum of 4 minutes
D)none of the above
Answer: A
Q4) Foods in which bacteria can thrive are referred to as _________ ___________ foods.
Answer: potentially hazardous
Q5) What does FIFO stand for?
Answer: first in,first out
4
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) Cholesterol is not a lipid.
A)True
B)False
Answer: False
Q2) Simple carbohydrates include sugars referred to as _________ and double sugars referred to as __________.
Answer: monosaccharides;disaccharides
Q3) What are the dangers of hydrogenated food products?
Answer: They are high in saturated fats that are linked to heart disease,obesity,and cancer.
Q4) The process by which liquid fat is changed into a solid fat is called __________.
Answer: hydrogenation
Q5) Vitamins are a vital dietary substance needed to regulate__________.
Answer: metabolism
Q6) Why is portion size a concern of health advocates?
Answer: Large portion sizes in North American eating establishments are blamed for the obesity epidemic.
Q7) The type of fat found mainly in animal products is referred to as ____________.
Answer: saturated
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) A menu should not combine à la carte,semi à la carte,and table d'hôte choices.
A)True
B)False
Q2) Which of the following menu statements would be controlled by truth in advertising laws?
A)"delicious vegetables"
B)"fresh bread"
C)"Roquefort dressing"
D)"big,juicy burgers"
Q3) The __________ _________ is the amount of stock necessary to cover operating needs between deliveries.
Q4) How much prime rib roast is to be purchased for 26 guests if the yield percentage is 67% and the portion size is 180 g?
Q5) Volume measurement is the best way to measure amounts of dry ingredients that may be too small to weigh accurately.
A)True
B)False
Q6) If a turkey has a yield percentage of 46.5%,what is the yield factor?
Q7) What should you do if a recipe is written in metric units?
Page 6
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Chapter 5: Knife Skills
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Sample Questions
Q1) The best knives are constructed with a full tang running the length of the handle.
A)True
B)False
Q2) Food contact surfaces should be:
A)corrosion resistant
B)nonreactive
C)non-absorbant
D)all of the above
Q3) Which metal is an excellent conductor that heats rapidly and evenly and cools quickly?
A)copper
B)cast iron
C)aluminum
D)stainless steel
Q4) A ¾-length tang is also referred to as a ________________.
Q5) A chinois and an etâmine are cone-shaped strainers used for straining stock.
A)True
B)False
Q6) A _____________is another common name for a drum sieve.
Page 7
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) Before an item is cut into brunoise,it is first cut into ____________.
Q2) For safety reasons,always cut towards yourself.
A)True
B)False
Q3) A paysanne cut can be described as:
A)country style
B)sliced pont neuf
C)rough cut
D)sliced batonnet
Q4) Mixed garden vegetables in various shapes are referred to as:
A)jardinière
B)macedoine
C)matignon
D)chiffonade
Q5) What should you do if your knife falls off the counter?
Q6) A dull knife is more dangerous than a sharp one.
A)True
B)False
Q7) How should you clean and store your knives?
Q8) What is the smallest classic cut?
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Chapter 7: Dairy Products
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Sample Questions
Q1) Herbs and spices do not have any calories.
A)True
B)False
Q2) Vinegar is made from:
A)any alcoholic liquid
B)fruit juice
C)any acidic liquid
D)inexpensive wine
Q3) Extra virgin oil has an activity level of no more than:
A)0.5%
B)1%
C)2%
D)3%
Q4) Whole butter has a high smoke point.
A)True
B)False
Q5) French Dijon mustard must be produced in the Dijon region of France.
A)True
B)False
Q6) What are three examples of foods that produce the sensation of umami?
Page 9
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Chapter 8: Mise En Place
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Sample Questions
Q1) Eggs are pasteurized when they remain at 60°C (140°F)for 3.5 minutes.
A)True
B)False
Q2) ricotta
Q3) Boursin
Q4) Why is it best to serve most cheeses at room temperature?
Q5) Whole milk can be substituted for water in any recipe.
A)True
B)False
Q6) Salmonella is a concern with eggs because this bacteria is found in a chicken's intestinal tract.
A)True
B)False
Q7) Omega-3 eggs result from:
A)irradiating eggs to change the molecular structure
B)inoculating eggs with fish oil
C)specially breeding chickens
D)feeding flax to chickens
Q9) English cheddar Page 10
Q8) At what temperature do egg whites coagulate?
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) Why is microwaving not a preferred technique for cooking meats?
Q2) Deep-fat frying temperatures can reach as high as ______.
Q3) A solid muscle prepared using the cook-chill method should not exceed an overall thickness of:
A)50 mm
B)100 mm
C)150 mm
D)200 mm
Q4) What do poaching and simmering have in common?
Q5) Broiling uses radiant heat from an overhead source.
A)True
B)False
Q6) Deep-fat frying is a ________________ method that uses ______________ as a cooking medium.
Q7) ________________,__________________,and preservatives are added to deep-fat frying compounds.
Q8) Describe two examples of foods coagulating.
Q9) Deep frying fat can be damaged by
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) A sauté pan can be ________________ with wine or stock to dissolve cooked food particles.
Q2) Over-browning bones for a brown stock would result in:
A)no significant difference
B)compromised quality
C)bitter flavours
D)improved release of gelatin
Q3) The best bones for making white or brown stocks are from ______________.
Q4) It is best not to season a stock with salt and pepper.
A)True
B)False
Q5) What is the recommended cooking time for a fish fumet?
A)30-40 minutes
B)45-60 minutes
C)1-2 hours
D)3-4 hours
Q6) An aromatic court bouillon that may be served as an accompanying sauce is known as a ___________.
Q7) A roux is a cooked mixture of ______________ and ______________.
Q8) What are the four principal stock seasonings?
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Chapter 11: Soups
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Sample Questions
Q1) When preparing a broth,meats should not be browned in order to ensure the clarity of the broth.
A)True
B)False
Q2) Uncooked soups are not a food safety concern because they are not heated.
A)True
B)False
Q3) Which of the following ingredients is almost always found in traditional chowders?
A)tomatoes
B)potatoes
C)cream
D)white wine
Q4) Cold soup should have a thinner consistency than hot soup does.
A)True
B)False
Q5) What technique should you use to avoid curdling when making cream soups?
Q6) Adding cold milk to a soup will reduce the chances of curdling.
A)True
B)False
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) Frozen meat is safely defrosted:
A)in warm water
B)at room temperature
C)in the refrigerator
D)by microwaving
Q2) 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
Q3) What is the term for covering the surface of meat or poultry with thin slices of fatback or bacon?
Q4) A stew prepared by searing the meat without colouration and cooking it in its sauce is a:
A)fricasse
B)blanquette
C)Irish stew
D)chili con carne
Q5) The acronym CFIA refers to the __________ __________ __________
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Chapter 13: Beef
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Sample Questions
Q1) Prime rib is graded as Canada Prime.
A)True
B)False
Q2) The eye of round is a tender cut.
A)True
B)False
Q3) The outside round and the eye of round are collectively called the bottom round,and they are less tender than the top round.
A)True
B)False
Q4) Most of the beef consumed in Canada comes from:
A)steers
B)heifers
C)calves
D)stags
Q5) Regular ground beef has a fat content of:
A)10%
B)17%
C)25%
D)30%
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Chapter 14: Veal
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Sample Questions
Q1) Veal sweetbreads are pressed after poaching to:
A)remove excess liquid
B)improve their texture
C)maintain shape
D)tenderize them
Q2) When the primal cuts are made,the veal foreshank is attached to the:
A)breast
B)clod
C)shoulder
D)chuck
Q3) Which primal cut produces the most cutlets?
A)shoulder
B)rack
C)leg
D)loin
Q4) Veal carcasses are graded for quality based on the meat's ____________,overall ______________,and ____________________.
Q5) Calves' liver is popular because it is more tender and mild than beef liver is.
A)True
B)False
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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) Lamb has a special and distinctive flavour.
A)True
B)False
Q3) A brown lamb stew might be called a:
A)medallion
B)shepherd's pie
C)noisette
D)navarin
Q4) Lamb is generally regarded as tender throughout.
A)True
B)False
Q5) A lamb rack contains seven rib bones.
A)True
B)False
Q6) Ground lamb is typically made from the leg meat.
A)True
B)False
Page 19
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Chapter 16: Pork
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Sample Questions
Q1) The shoulder ___________ and the shoulder _____________ form the whole shoulder.
Q2) Because pork has a mild flavour,it is complimented by a variety of seasonings from spicy to sweet.
A)True
B)False
Q3) The primal shoulder comprises about one quarter of the total carcass weight.
A)True
B)False
Q4) Where are the centre-cut pork chops cut from?
A)sirloin end of the loin
B)loin centre,after both ends are removed
C)tenderloin
D)blade bone end of the loin
Q5) Hogs are usually butchered before they are one year old.
A)True
B)False
Q6) The shoulder blade is a square cut.
A)True
B)False
Q7) loin chops
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Chapter 17: Poultry
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Sample Questions
Q1) "U" is a quality grade assigned to older birds.
A)True
B)False
Q2) At what age is a fowl marketed?
A)9-10 weeks
B)4-5 weeks
C)11-12 weeks
D)7-8 weeks
Q3) A bird's tenderness is indicated by its class.
A)True
B)False
Q4) Most ratites are slaughtered at 10 to 13 months of age.
A)True
B)False
Q5) _______________ is the collective name for domesticated birds.
Q6) Typically,how many people would a 2 kg (4.5 lb)duck serve?
A)2
B)3
C)4
D)5
Page 21
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Chapter 18: Game
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Sample Questions
Q1) When the venison loin is left attached to the backbone,the cut is called a:
A)sirloin
B)rack
C)tenderloin
D)saddle
Q2) Furred game meats are often marinated in red wine to:
A)follow tradition
B)destroy bacteria
C)tenderize the meat of tougher,mature animals
D)remove any gamey flavour
Q3) Moose,reindeer,and deer are all part of the _____________ family.
Q4) Game birds should be cooked:
A)medium rare
B)rare
C)well done
D)medium
Q5) Game is almost always sold pre-cut into subprimals or portions.
A)True
B)False
Q6) Younger animals are more ______________ than are older ones.
Page 22
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) A cooking method in which food is wrapped in paper,leaves,or foil is called
Q2) Fish are high in a group of polyunsaturated fatty acids called ______________________.
Q3) ________________ or ______________ crabs are often used as substitutes for the more scarce king crab.
Q4) Herring is rarely available fresh.
A)True
B)False
Q5) Small,whole fish,such as trout are best cooked by:
A)pan-frying or sautéing
B)poaching or simmering
C)roasting or baking
D)stewing or braising
Q6) Which of the following is a member of the sole (soleidae)family?
A)Dover sole
B)lemon sole
C)English sole
D)petrale sole
Q7) What is the term for an edible fish that has no consumer demand?
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) 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
Q2) _______________ is an Italian bacon that is not smoked.
Q3) The main difference between a mousseline and other forcemeats is:
A)gelatin is added
B)fat is usually in the form of cream
C)meat is ground finer
D)does not contain pork
Q4) The three main types of forcemeat are _________________,basic (or straight)and ________________.
Q5) A basic forcemeat is also referred to as a:
A)old-fashioned forcemeat
B)pâté forcemeat
C)straight forcemeat
D)country-style forcemeat
Q6) What protein is a mousseline typically made with?
Q7) How are rillettes and confits preserved?
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Chapter 21: Vegetables
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Sample Questions
Q1) What is the size of a serpentine table?
A)24 inch diameter
B)8 feet x 30 inches
C)30 inch radius at 90 angle
D)outside curve is 8 feet,inside curve is 4 feet,end is 30 inches
Q2) Which of the following can be used to enhance height on a platter or mirror?
A)lettuce and parsley
B)spirals
C)large slices
D)grosse piece
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) In keeping halal,foods that are ____________ are not allowed.
Q5) Only animals that ___________ ________________ ____________ and have ____________ ____________ can be considered kosher.
Q6) What is the term for a large centrepiece consisting of the principal food offered?
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Chapter 22: Potatoes, Grains and Pasta
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Sample Questions
Q1) To induce ripening of mature but green produce,it can be:
A)exposed to heat
B)placed in a dark room
C)placed in sunlight
D)exposed to ethylene gas
Q2) Which of the following are not preserved by drying?
A)tomatoes
B)beans
C)peppers
D)Brussels sprouts
Q3) Which of the following is not from the brassica family?
A)kale
B)cauliflower
C)broccoli
D)cucumber
Q4) Croquettes are sometimes poached.
A)True
B)False
Q5) Celery root is also known as ________________.
Q6) Peeled,seeded,and diced tomato flesh is called _____________________.
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Chapter 23: Healthy Cooking
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Sample Questions
Q1) Potatoes should not be refrigerated.
A)True
B)False
Q2) Converted rice is more nutritious and less starchy than regular white rice.
A)True
B)False
Q3) Most pastas,whether Italian or Asian,are cooked by boiling water.
A)True
B)False
Q4) Which of the following is the best type of potato for making French fries?
A)new red
B)russet
C)sweet
D)bintje
Q5) Grains,such as corn and rice,are actually the edible seeds of a grass.
A)True
B)False
Q6) What are the three classifications of rice based on seed size?
Q7) _________________ is the name given to a thick Japanese wheat noodle.
Q8) Dauphine potatoes are prepared from __________ and ____________.
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Chapter 24: Salads and Salad Dressings
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Q1) Name three grain beverages that can be used in place of stock or dairy products when making soups,sauces,and custards.
Q2) Vegetarians who consume dairy and/or eggs have a more difficult time meeting their nutritional needs.
A)True
B)False
Q3) There are no natural plant sources of vitamin B<sub>12</sub>.
A)True
B)False
Q4) Careful planning is important to ensure that a vegetarian is eating enough protein.
A)True
B)False
Q5) Incidence of chronic diseases such as obesity,cardiovascular disease,cancer,and type2 diabetes are lower for vegetarians than they are for nonvegetarians.
A)True
B)False
Q6) What vegetarian-based product might be used to replace gelatin as a thickener for liquids?
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Chapter 25: Fruits
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Sample Questions
Q1) Salad greens should be stored in cold water before service.
A)True
B)False
Q2) Which of the following dressings is most appropriate for a salad made of baby lettuces?
A)Caesar
B)vinaigrette
C)cucumber
D)green goddess
Q3) Which of the following is not a type of chicory?
A)Belgian endive
B)baby red oak leaf
C)escarole
D)frisée
Q4) When making mayonnaise,about how much oil can be added per egg yolk?
A)50 mL
B)100 mL
C)200 mL
D)280 mL
Q5) Hard vegetables are often __________ prior to being added or made into salads.
Page 29
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Chapter 26: Sandwiches
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Sample Questions
Q1) Nectarine is a variety of:
A)tangerine
B)plum
C)mandarin
D)peach
Q2) When cooking,fruits are done when they just begin to disintegrate.
A)True
B)False
Q3) Canned fruits labelled as __________ __________ have little or no water added.
Q4) Bananas are the berries of an herb.
A)True
B)False
Q5) Baked fruits topped with a __________ are referred to as crumbles.
Q6) Canned pineapple will break down gelatin.
A)True
B)False
Q7) Apricots and mangos contain large amounts of vitamin A.
A)True
B)False
Q8) Kaki fruit is also known as __________. Page 30
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Chapter 27: Charcuterie
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Sample Questions
Q1) One of the functions of fats is to give structure to baked goods.
A)True
B)False
Q2) Sugar caramelizes at:
A)125°C
B)149°C
C)170°C
D)180°C
Q3) Which of the following nuts is actually a legume?
A)cashew
B)peanut
C)macadamia
D)Brazil nut
Q4) Cocoa nibs are approximately 53% cocoa butter.
A)True
B)False
Q5) It is best to store breads _________ or at _________ temperature.
Q6) What is the difference between a dough and a batter?
Q7) Why should you measure ingredients by weight instead of by volume?
Q8) What happens if water comes into contact with melted chocolate?
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Chapter 28: Hors Doeuvre and Canapés
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Q1) Which of the following is a component of baking powder?
A)sodium aluminium sulphate
B)sodium bicarbonate
C)cream of tartar
D)all of the above
Q2) To ensure uniform-sized muffins,the portioning is done using a __________.
Q3) In the production of muffin batters,the fat used is __________.
Q4) What chemical leavening agent reacts with both moisture and heat to create carbon dioxide gas?
A)baking soda
B)single-acting baking powder
C)double-acting baking powder
D)baking ammonia
Q5) Quick breads are always made without yeast.
A)True
B)False
Q6) When making quick breads using the biscuit method,the texture of the fat should be
Q7) What is the term for the holes that form inside baked goods when they are overmixed?
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Chapter 29: Principles of the Bakeshop
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Q1) Bread dough requires kneading in order to:
A)develop gluten
B)improve flavour
C)activate the yeast
D)heat the dough
Q2) Brewer's yeast is a nutritional supplement.
A)True
B)False
Q3) A rich dough requires more kneading than a lean dough does.
A)True
B)False
Q4) Rich dough does not form crisp crusts.
A)True
B)False
Q5) Storing bread in the refrigerator extends its shelf life.
A)True
B)False
Q6) Rolled-in dough produces flaky results.
A)True
B)False
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Chapter 30: Quick Breads
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Sample Questions
Q1) What are the St.Honoré and Napoleon both made from?
A)pâte à choux
B)flaky pie dough
C)pâte feuilletée
D)baked meringue
Q2) What is a typical use for sweet pastry?
A)pastry cases
B)cookies
C)tart shells
D)pie crusts
Q3) A ______________ is a rich cake for which part or all of the flour is replaced with finely chopped nuts.
Q4) Tarts are usually open-faced.
A)True
B)False
Q5) Which of the following factors increases spread in cookies?
A)high sugar content
B)low oven temperature
C)high liquid content
D)all of the above
35
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Chapter 31: Yeast Breads
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Sample Questions
Q1) Fat is creamed with sugar to incorporate air cells into cake batter.
A)True
B)False
Q2) Butter cakes are also known as creaming method cakes.
A)True
B)False
Q3) The leavening agent in a genoise is:
A)whipped egg whites
B)warmed,whipped whole egg and sugar
C)baking powder
D)baking soda
Q4) Angel food cakes differ from other cakes in that they contain no __________________.
Q5) Proteins provide ____________ to cakes.
Q6) French buttercream is also known as ________________ buttercream.
Q7) The amount of leavening agent should be ___________ at higher altitudes.
Q8) What is the difference in texture between angel food cake and chiffon cake?
Q10) Fat ______________ gluten strands. Page 36
Q9) A _________________ buttercream is made by ___________ butter with powdered sugar.
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Chapter 32: Pies, Pastries and Cookies
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Sample Questions
Q1) Which of the following is not a custard?
A)cheesecake
B)lemon curd
C)bread pudding
D)coulis
Q2) What is the name of the custard made with 35% cream and a large quantity of egg yolks?
A)crème Chiboust
B)crème brûlée
C)crème anglaise
D)mousseline
Q3) Soufflés are prepared from a custard base for desserts.
A)True
B)False
Q4) Still-frozen desserts often use gelatin.
A)True
B)False
Q5) Crème caramel,_____________,and _______________are all baked egg custards.
Q6) A _______________ is made by folding whipped egg whites into a flavoured pastry cream and baking.
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Chapter 33: Cakes and Frostings
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Sample Questions
Q1) What are the main ingredients in a Quiche Lorraine?
A)ham and cheddar
B)bacon,onion,and Gruyère
C)spinach,onion,garlic and cheese
D)mushroom,onion,and Emmanthaler
Q2) Many cold cereals have nutrients added to compensate for those lost during processing.
A)True
B)False
Q3) A ham steak is simply a thick slice of ham that is ideal for breakfast.
A)True
B)False
Q4) Many cultures around the world eat a variety of rice dishes as a main breakfast food.
A)True
B)False
Q5) The white of soft-poached eggs should be ________________,but the yolk should be ________________.
Q6) List three reasons why fruits are a popular breakfast food.
Q7) Traditionally,most omelettes have a ________________ shape.
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) A product labelled caviar is the roe of:
A)sturgeon
B)lumpfish
C)salmon
D)any of the above
Q2) Which of the following are characteristic of sevruga caviar?
A)largest and most fragile eggs
B)small and very crisp eggs,natural golden yellow
C)small eggs,light to dark grey in colour
D)medium-sized eggs,golden yellow to brown,considered the best
Q3) Raw or cooked fish and zushi rolled in nori is referred to as:
A)kapamaki
B)nigiri
C)inari
D)norimaki
Q4) The best choice for making a wrap is a:
A)croissant
B)tortilla
C)pita
D)crusty French roll
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Chapter 35: Plate Presentation
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Sample Questions
Q1) Chambord is flavoured with:
A)almonds
B)bitter orange
C)honey
D)black raspberries
Q2) List the three names that,depending on the treatment process,must appear on the label of all bottled water in Canada.
Q3) Fortified wines are wines whose alcohol content has been increased from 10-15% to:
A)22-26%
B)30-35%
C)18-22%
D)16-17%
Q4) Most of the worlds' wine is made from grapes belonging to the "Vitis vinifera" family.Several of these varietals are called "noble".List three red wine grape types considered noble.
Q5) How is espresso made?
Q6) While black and oolong tea may be served hot,it is best to serve green tea cold.
A)True
B)False
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Chapter 36: Buffet Presentation
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Q1) Garnishes should not affect the food item's flavour,texture,or appearance.
A)True
B)False
Q2) To ensure that food is attractively presented on the plate:
A)garnish it with fresh herbs
B)cut and mould the food
C)sauce decorate the plate
D)cook the food properly
Q3) The process of offering foods to diners in a way that is visually pleasing is called:
A)service
B)presentation
C)composition
D)buffet
Q4) White and cream plates are safe choices because they compliment all foods.
A)True
B)False
Q5) Oversized plates make food look plentiful.
A)True
B)False
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