Culinary Practicum Final Exam
Questions
Course Introduction
Culinary Practicum provides students with hands-on experience in a professional kitchen environment, allowing them to apply fundamental culinary techniques and theories learned in previous coursework. Throughout the practicum, students practice food preparation and presentation, kitchen management, menu planning, and adherence to safety and sanitation standards. Under guided supervision, they refine their skills in various culinary disciplines, develop collaborative teamwork abilities, and gain insight into the daily operations and challenges of the foodservice industry, preparing them for employment or further study in culinary arts.
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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Q1) Grande cuisine was based on the rational identification,development,and adoption of strict culinary principles.
A)True
B)False
Answer: True
Q2) Chefs do not need to be concerned about nutrition as their primary duty is to produce foods of the highest quality.
A)True
B)False
Answer: False
Q3) What is fusion cuisine?
Answer: The blending or use of ingredients and/or preparation methods from various ethnic,regional,or national cuisines in the same dish.
Q4) In the 16<sup>th</sup> century,highly flavoured soups and stews were known as:
A)ragouts
B)peasant foods
C)casseroles
D)modern cuisine
Answer: D
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) What virus is spread by food-service workers with poor personal hygiene?
Answer: Norwalk virus
Q2) Side towels are one of the most common causes of cross-contamination.
A)True
B)False
Answer: True
Q3) Which of the following most likely represents a chemical contamination?
A)slimy chicken
B)hair in the soup
C)shellfish feeding on toxic algae
D)none of the above
Answer: C
Q4) What two safe food-handling measures should you take after fabricating whole chickens?
Answer: They are thorough hand washing and the washing and sanitizing of all objects involved in the food processing,including cutting boards and knives.
Q5) The temperature of the water in the wash cycle of a dishwasher should be 82°C.
A)True
B)False
Answer: False
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) Chefs can contribute to healthful diets by:
A)using cooking methods that do not require additional fats
B)reducing the use of salt and other high-sodium products
C)offering a variety of foods from each of the food groups
D)all of the above
Answer: D
Q2) Vitamins B and C are water soluble.
A)True
B)False
Answer: True
Q3) Vitamin K is often added to milk to facilitate absorption of calcium.
A)True
B)False
Answer: False
Q4) Which of the following is a monosaccharide?
A)sucrose
B)lactose
C)galactose
D)maltose
Answer: C
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) If milk costs $2.14 per 2 L and a bread recipe uses 6 L,how much does the 6 L cost?
Q2) Value of ____________at the beginning of the period,plus food purchases during that period,minus inventory at end of period,minus staff meals,write-offs,and credits equals ______________.
Q3) What is the conversion factor used to change a recipe that makes 4 kg of bread dough into a recipe making 13 kg of dough?
Q4) 1000 g = __________ dg = ___________ kg
Q5) If a pound of butter costs $3.39,what is the cost of 210 grams of butter?
Q6) A _______ recipe is one that will produce a known quantity and quality of food in a specific operation.
Q7) A recipe requires 1.4 kg of stewing beef;however,you only have 0.900 kg.How do you calculate the conversion factor (write the equation and the result).
Q8) What is the measurement format used to measure the mass or heaviness of a substance?
Q9) What conversion factor would be used to change a recipe that produces 64-35 mL portions into one producing 140-600 mL portions?
Q10) A.P.stands for ________ _________.
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Chapter 5: Knife Skills
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Sample Questions
Q1) The CSA designation guarantees that cookware:
A)contact surfaces are nontoxic
B)is easily cleaned
C)has rounded,smooth corners and edges
D)all of the above
Q2) What is the metal most commonly used for knife blades?
Q3) Hotel pans can be used to bake,roast,poach,or steam.
A)True
B)False
Q4) One advantage of nonstick cooking surfaces is that they require more fat for cooking.
A)True
B)False
Q5) An etâmine is a very fine,conical strainer.
A)True
B)False
Q6) Balance scales are the most precise of all scales.
A)True
B)False
Q7) A balance scale is also known as a ___________ _____________.
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) The only way to sanitize a chef's knife is in a commercial dishwasher.
A)True
B)False
Q2) Why is it important for every culinary professional to master knife skills?
Q3) A paysanne cut can be described as:
A)country style
B)sliced pont neuf
C)rough cut
D)sliced batonnet
Q4) Before an item is cut into brunoise,it is first cut into ____________.
Q5) How should you clean and store your knives?
Q6) Which of the following is comparable to a julienne of potatoes?
A)dauphine
B)allumette
C)lyonnaise
D)brunoise
Q7) A leafy vegetable stacked,rolled tightly like a cigar,and finely sliced across is referred to as a ______.
Q8) Describe how to make garlic paste.
Page 8
Q9) Before an item is cut into a medium dice,it is first cut into ___________.
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Chapter 7: Dairy Products
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Sample Questions
Q1) Sweetness can be enhanced by adding a small amount of salt,bitterness,or sourness.
A)True
B)False
Q2) People experience certain tastes on different areas of the tongue.
A)True
B)False
Q3) Humans can only recognize five basic tastes.
A)True
B)False
Q4) At what temperature do foods have the strongest taste?
A)very cold
B)cold
C)warm
D)hot
Q5) What is the term for the sensation created in the mouth by a food's taste,smell,texture,and temperature?
Q6) The salt obtained by evaporating sea water and purifying the crystals left behind is known as _____________________ or _____________________.
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Chapter 8: Mise En Place
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Sample Questions
Q1) How are eggs prepared for eggs benedict?
A)poached
B)pan-fried
C)shirred
D)soft boiled
Q2) Gorgonzola
Q3) The fat content of whole milk is:
A)1%
B)2.25%
C)3.25%
D)4%
Q4) Margarine contains more emulsifiers and preservatives than pure butter does.
A)True
B)False
Q5) Eggs are pasteurized when they remain at 60°C (140°F)for 3.5 minutes.
A)True
B)False
Q6) Milk and cream can be frozen for up to three months.
A)True
B)False
Page 11
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) Explain how the Maillard reactions function.
Q2) According to research,what methodology will result in grilled meat that is juicier and more evenly cooked?
Q3) What are three ways that cooking alters food?
Q4) Reheating foods for service in cook-chill systems requires that the food be heated to an internal temperature of ____________ and held at that temperature for ___________ minutes.
Q5) Baking and roasting are the same cooking method.
A)True
B)False
Q6) When egg white cooks it changes from liquid to solid;this is known as:
A)caramelization
B)gelatinization
C)coagulation
D)radiation
Q7) Which of the following is not a dry-heat cooking method?
A)grilling
B)deep-frying
C)sautéing
D)steaming
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) What is the term for the mixture of cream and egg yolks that adds richness and thickness to a sauce?
Q2) Derivative sauces are made by incorporating flavouring ingredients into compound sauces.
A)True
B)False
Q3) A brown roux has more thickening power than a white roux does.
A)True
B)False
Q4) The four common important characteristics of all stocks are ____________,________________,______________,and ______________
Q5) A roux is a cooked mixture of ______________ and ______________.
Q6) It is best not to season a stock with salt and pepper.
A)True
B)False
Q7) Beurre blanc is made with whole butter. A)True
B)False
Q9) What is the name for any puréed sauce served cold? Page 13
Q8) During the cooking process,what does connective tissue convert into?
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Chapter 11: Soups
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Sample Questions
Q1) The word "clarification" also relates to clearmeat.
A)True
B)False
Q2) One of the advantages of soup is that it can be made in advance.
A)True
B)False
Q3) What type of soup is hearty vegetable beef?
Q4) Which of the following is a rich Italian-style vegetable soup?
A)bisque
B)gumbo
C)chowder
D)minestrone
Q5) A crème Dubarry is flavoured with:
A)carrots
B)celery
C)cauliflower
D)asparagus
Q6) All thick soups require the addition of heavy cream.
A)True
B)False
Page 15
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) Carcasses of meat are first divided into large cuts that are called:
A)secondary
B)fabricated
C)primal
D)subprimal
Q2) How does today's preferred low-temperature roasting of meats effect carryover cooking principles?
Q3) What is the grade assigned to well-marbled meats with thick coverings of fat?
Q4) Which of the following is a suitable cut of meat for sautéing?
A)paillarde
B)noisette
C)brisket
D)A and B
Q5) The connective-tissue protein that breaks down into gelatin when cooked with moist heat is:
A)marbling
B)subcutaneous fat
C)collagen
D)elastin
Q6) Marinades are classified into two types.What are they?
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Chapter 13: Beef
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Sample Questions
Q1) It's possible to cut a tenderloin,a sirloin,and a loin from the same carcass.
A)True
B)False
Q2) The _________ _________ primal is the anterior part of the beef loin.
Q3) Which of the following is not a primal cut of beef?
A)short loin
B)tenderloin
C)hip
D)plate
Q4) The chuck is the largest primal cut.
A)True
B)False
Q5) Where is a New York steak cut from?
A)boneless strip loin
B)tenderloin
C)ponderosa hip
D)sirloin
Q6) The _________ is located beneath the loin eye muscle,on the other side of the bone.
Q7) The _________ is located between the loin and the hip.
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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) Veal scallops (cutlets)are fabricated from the leg.
A)True
B)False
Q3) Most of the veal breast bones are actually cartilaginous,rather than bony.
A)True
B)False
Q4) The meat from formula-fed calves and free-range calves is the same.
A)True
B)False
Q5) Which of the following statements is not true of veal?
A)product of young beef calves
B)light pink,firm meat
C)marbled
D)all of the above
Q6) 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 only cut from the loin that is not tender is the:
A)flank
B)loin eye
C)tenderloin
D)medallion
Q2) The primal rack is also known as the hotel rack.
A)True
B)False
Q3) A food service operation should only consider purchasing whole lamb when?
A)adequate equipment and storage is available
B)employees are skilled in butchering
C)trim and bones can be used in stock making
D)all of the above
Q4) When the carcass of lamb is reduced to primal cuts it is often:
A)split into two sides
B)separated in four: two fronts and two hinds
C)cut into double primals
D)separated into a front saddle and a hind saddle
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Chapter 16: Pork
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Sample Questions
Q1) The arm bone is found in the ______________ primal.
Q2) Spareribs are always sold fresh.
A)True
B)False
Q3) Bacon comes from the:
A)loin
B)leg
C)belly
D)shoulder
Q4) What is the meaty,tender pork cut containing a portion of the blade bone?
A)spareribs
B)ham
C)Boston butt
D)loin
Q5) Backfat is obtained from the:
A)belly
B)loin
C)leg
D)neck
Q6) The hip bone is located in the _____________ primal.
Page 20
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Chapter 17: Poultry
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Sample Questions
Q1) Which of the following is a good indication that a simmered fowl is done?
A)firm to the touch
B)internal temperature of 77°C
C)leg joint feels loose
D)none of the above
Q2) A fowl can be as small as a fryer.
A)True
B)False
Q3) Agriculture Canada recognizes categories of birds.These are referred to as: A)types
B)groups
C)species
D)kinds
Q4) Poultry is highly perishable.
A)True
B)False
Q5) Poêlé is a method that combines roasting and steaming.
A)True
B)False
Q6) A young pigeon is referred to as a __________________.
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Chapter 18: Game
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Q1) Venison is fabricated in a manner similar to that for lamb.
A)True
B)False
Q2) Rabbits can be roasted,pan-fried,stewed,or braised.
A)True
B)False
Q3) Which of the following has a flavour slightly stronger than venison?
A)white-tailed deer
B)elk
C)moose
D)blackbuck antelope
Q4) Musk ox is similar to venison.
A)True
B)False
Q5) What is the preferred method for cooking young rabbit?
A)pan-frying
B)roasting
C)braising
D)any of the above
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) Which of the following is a characteristic of shellfish?
A)some intramuscular fat
B)very lean
C)somewhat tough
D)fatty or oily
Q2) Boston bluefish or blue cod are plentiful in the North Atlantic and the Pacific oceans.They are marketed as _________________,which is reprocessed into ________________.
Q3) Mahi-mahi is the more common name for ________________
Q4) Herring is rarely available fresh.
A)True
B)False
Q5) The cross-sectional slices cut from large round fish are called:
A)wheels
B)fillets
C)steaks or darnes
D)butterflied fillets
Q6) Octopus is a mollusk known as __________________.
Q7) What is salmon cured with salt,sugar,and dill called?
Q8) The most common edible mussel is the ________________ mussel. Page 23
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) The fat in forcemeat is always in the form of backfat.
A)True
B)False
Q2) Thin slices of raw beef served with garnish are called:
A)tartar
B)gravlax
C)carpaccio
D)confit
Q3) To prepare foie gras,the liver should be soaked in ________________ overnight.
Q4) _______________ is an Italian bacon that is not smoked.
Q5) Poached,oblong-shaped portions of mousseline are known as________________.
Q6) 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
Q7) When coating an item with chaud-froid,the item must be __________ and the sauce must be at ___________ temperature.
Page 25
Q8) The three main types of forcemeat are _________________,basic (or straight)and ________________.
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Chapter 21: Vegetables
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Q1) When arranging food on a serving platter,you not need to consider:
A)negative space
B)height of the food
C)flavour
D)texture and shape
Q2) The _____ sets the tone of the event.
Q3) 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
Q4) Choosing dishes with different principal ingredients is important for visual appeal.
A)True
B)False
Q5) Typically,on a buffet line,the first items offered to the diner are ________________.
Q6) The term "buffet" refers to both an event and a way food can be presented. A)True
B)False
Page 27
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Chapter 22: Potatoes, Grains and Pasta
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Q1) Mushrooms are not vegetables,strictly speaking.
A)True
B)False
Q2) Which of the following is not from the brassica family?
A)kale
B)cauliflower
C)broccoli
D)cucumber
Q3) Unlike meat and fish,vegetables are not affected by carryover cooking.
A)True
B)False
Q4) Which of the following is an acceptable practice when cooking vegetables?
A)add some lemon juice to green vegetables
B)cook uncovered
C)cover vegetables to preserve flavour
D)none of the above
Q5) All vegetables should be blanched before being deep-fried.
A)True
B)False
Q6) Squashes with a hard skin are referred to as ______________ squashes.
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Chapter 23: Healthy Cooking
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Q1) A potato dish prepared by sautéing potato slices and onions together is called:
A)dauphine
B)gratin dauphinoise
C)lyonnaise
D)boulangère
Q2) Thin Japanese wheat noodles are called:
A)sfoglia
B)somen
C)soba
D)udon
Q3) What is the correct term for the firm but tender bite of pasta that is properly cooked?
Q4) What are the tiny seeds that are native to the South American Andes and can be cooked the same way that rice is cooked?
Q5) Any dried pasta made with wheat flour may be referred to as _______________,regardless of its shape.
Q6) Pasta dough rolled into thin,flat sheets is referred to as the _____________.
Q7) Grains are an excellent source of ___________,__________________,___________,and ______________.
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Chapter 24: Salads and Salad Dressings
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Q1) Greek philosopher Pythagoras was one of the earliest known vegetarians and was so because he:
A)disliked the taste and texture of meat
B)was allergic to poultry
C)believed in a kinship among all living creatures
D)felt that Greek culture demanded it
Q2) Many people who are not vegetarians report than they are inclined to order vegetarian entrees when dining out.
A)True
B)False
Q3) Seitan is made from soy gluten.
A)True
B)False
Q4) There are no natural plant sources of vitamin B<sub>12</sub>.
A)True
B)False
Q5) Name three grain beverages that can be used in place of stock or dairy products when making soups,sauces,and custards.
Q6) What are four reasons that people choose to adopt vegetarianism?
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Chapter 25: Fruits
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Q1) A salad may be defined as one or more foods accompanied or bound by a dressing.
A)True
B)False
Q2) What are two reasons why greens should be well-dried after washing?
Q3) What is the name given to salads that are first simmered in a marinade flavoured with lemon juice and olive oil,and then served cold?
A)Italian
B)cressonnière
C)Portuguese
D)à la grecque
Q4) ___________ is the emulsifier used in making mayonnaise
Q5) What is the best way to determine the correct ratio of oil to vinegar in vinaigrette?
Q6) The green with tiny,peppery-tasting leaves is called:
A)watercress
B)lola rosa
C)sorrel
D)arugula
Q7) Hard vegetables are often __________ prior to being added or made into salads.
Q8) ___________ lettuce grows in bunches.
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Chapter 26: Sandwiches
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Q1) Baked fruits topped with a __________ are referred to as crumbles.
Q2) The process of freezing fruits rapidly to maximize moisture retention is known as __________ freezing.
Q3) Loganberries,boysenberries,and marionberries are all hybrids of blackberries.
A)True
B)False
Q4) What substance promotes ripening or causes spoilage in some fruits?
A)glucose
B)ethylene gas
C)oxalic acid
D)tartaric acid
Q5) Canning fruits destroys all their vitamins.
A)True
B)False
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
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Chapter 27: Charcuterie
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Sample Questions
Q1) Cocoa nibs are approximately 53% cocoa butter.
A)True
B)False
Q2) Flour oxidizes during:
A)whitening
B)bleaching
C)chlorination
D)curing
Q3) Which of the following nuts is actually a legume?
A)cashew
B)peanut
C)macadamia
D)Brazil nut
Q4) Sugars are classified as either ________________ or
Q5) Rye flour does not contain proteins that produce gluten.
A)True
B)False
Q6) Buckwheat flour contains gluten-forming proteins.
A)True
B)False
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Chapter 28: Hors Doeuvre and Canapés
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Q1) Chemical leaveners can deteriorate if improperly stored.
A)True
B)False
Q2) __________ is a crumbly topping for muffins made with flour,fat,sugar,and flavourings.
Q3) When making quick breads using the creaming method,the texture of the fat should be __________.
Q4) What would cause a muffin to have a soapy or bitter taste?
A)chemical leaveners not mixed properly into the batter
B)too much baking soda
C)old batter
D)A and B only
Q5) What is the crumbly topping for muffins that is made with fat,flour,sugar,and other flavourings such as cinnamon?
Q6) Equal quantities of flour,sugar,and butter mixed together will produce a topping known as:
A)sweet topping
B)crumble
C)strudel
D)streusel
Page 34
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Chapter 29: Principles of the Bakeshop
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Q1) What is the best temperature range for the growth of fresh yeast?
A)21 32°C (70 90°F)
B)52-54°C (125-130°F)
C)41-46°C (105-115°F)
D)16-21°C (60-70°F)
Q2) What is one method for determining the doneness of a loaf of bread?
Q3) The amount of flour required for a bread dough will vary depending on humidity level and other factors.
A)True
B)False
Q4) Unlike the straight dough method,the sponge method involves two mixing stages.
A)True
B)False
Q5) Fermenting and proofing both refer to the dough rising.
A)True
B)False
Q6) Instant yeast must be mixed with milk before it is added to the dough.
A)True
B)False
Q7) What is the tenth and final production stage for making yeast bread?
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Chapter 30: Quick Breads
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Q1) The word "flan" is sometimes used to refer to a tart.
A)True
B)False
Q2) Chiffon pies:
A)are not baked
B)contain whipped egg whites
C)may contain gelatin
D)all of the above
Q3) The bottom of a baked cheesecake is often done with ______________
Q4) What is the pie filling made with flavoured pastry cream?
A)chiffon
B)cream
C)custard
D)fruit
Q5) A tart is simply a small pie.
A)True
B)False
Q6) What is the term for pricking small holes in an unbaked dough or crust to prevent the dough from rising while baking?
Page 36
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Chapter 31: Yeast Breads
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Q1) Egg-foam cakes are always leavened with chemical agents,such as baking soda.
A)True
B)False
Q2) Frosting based on a meringue made with hot sugar syrup is:
A)royal icing
B)fondant
C)foam
D)fudge
Q3) In which type of cake are the egg whites whipped separately and then folded into a batter made with the egg yolks?
A)chiffon
B)genoise
C)ganache
D)spongecake
Q4) Fudge frosting is always chocolate flavoured.
A)True
B)False
Q5) What is the main purpose of creaming together fat and sugar when making a butter cake?
Q6) What is the difference in texture between angel food cake and chiffon cake?
Page 37
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Chapter 32: Pies, Pastries and Cookies
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Q1) A berry coulis can be made with fresh,frozen,or canned fruit depending on the flavour desired.
A)True
B)False
Q2) Which of the following is not a custard?
A)cheesecake
B)lemon curd
C)bread pudding
D)coulis
Q3) A _____________ cream is prepared by folding whipped cream into pastry cream.
Q4) Soufflés are baked at a low heat.
A)True
B)False
Q5) Sabayon can be served hot or cold.
A)True
B)False
Q6) Pieces of bread mixed with an egg custard and baked will result in a
Q7) Why are custards potentially hazardous foods?
Q8) The thickening agent for custards is _____________. Page 38
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Chapter 33: Cakes and Frostings
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Q1) A typical quiche is made with:
A)egg custard
B)cheese
C)crust
D)all of the above
Q2) Foods served at breakfast include most of the foods served at other times of the day.
A)True
B)False
Q3) The French term "en cocotte" means boiled.
A)True
B)False
Q4) Which type of eggs are pan-fried over low heat without turning?
A)over-hard
B)sunny-side-up
C)scrambled
D)shirred
Q5) A ham steak is simply a thick slice of ham that is ideal for breakfast.
A)True
B)False
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) 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
Q2) Raw or cooked fish and zushi rolled in nori is referred to as:
A)kapamaki
B)nigiri
C)inari
D)norimaki
Q3) A sandwich should be cut into small pieces for service if it is served hot.
A)True
B)False
Q4) Sandwiches must be composed of two pieces of bread with a spread and a filling.
A)True
B)False
Q5) The methods used in mayonnaise- and sour cream-based dips are identical to those for making mayonnaise-based salad dressings.
A)True
B)False
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Chapter 35: Plate Presentation
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Q1) Liqueurs are traditionally made from herbs,fruits,nuts,spices,and flowers or other flavourings infused into a nonalcoholic base.
A)True
B)False
Q2) The two species of coffee bean routinely used are:
A)Columbian and Sumatra
B)Kona and Blue Mountain
C)Arabica and Robusta
D)Columbian and Java
Q3) What are the four guidelines for matching beer with food?
Q4) In what Canadian areas is VQA (Vintners Quality Assurance),which sets standards for the production of wine and appellations,most active?
Q5) Because of beer's slight bitterness when cooked,sugar can be added to balance the flavour.
A)True
B)False
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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Sample Questions
Q1) Which of the following could you use to decorate entree plates?
A)powdered sugar
B)finely chopped herbs
C)raspberry coulis
D)cocoa powder
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) Why is good plate presentation important?
Q4) What should you look for when selecting a plate?
A)oversized plates
B)unconventional shapes
C)busy,unique and/or very colourful designs
D)sized large enough to hold the food comfortably without overcrowding or spilling
Q5) Presentation techniques are divided into two broad categories: those applied to specific________________ and those applied to the ______________.
Q6) What four elements should you consider when composing a plate presentation?
43
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