Culinary Skills Development Practice Questions
Course Introduction
Culinary Skills Development is a comprehensive course designed to introduce students to the fundamental techniques and principles of professional cooking. Emphasizing hands-on experience, the course covers essential culinary methods such as knife skills, food safety and sanitation, ingredient selection, preparation of stocks, sauces, and soups, as well as cooking methods for various proteins, grains, and vegetables. Students also learn plating techniques, the basics of flavor profiles, and effective kitchen organization. This course lays a strong foundation for aspiring chefs and food service professionals, fostering both creativity and technical proficiency in a professional kitchen setting.
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) Which style of service involves a captain who takes the order,cooks tableside,and serves the guests while the waiters serve bread and water and clear the table after each course?
Answer: French
Q2) Monsieur Boulanger was a:
A)chef during the reign of Henri IV
B)tavern keeper in 1765
C)member of the rôtisseur's guild
D)baker in the 17<sup>th</sup> century
Answer: B
Q3) The first restaurant,which opened in 1765 in Paris,was modelled on the taverns and inns that had existed in Europe for centuries.
A)True
B)False
Answer: False
Q4) 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.
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) Bacteria can thrive in an environment that has a low pH,such as lemon juice.
A)True
B)False
Answer: False
Q2) What is HAACP a system for?
A)supervising kitchen employees
B)maintaining sanitary conditions
C)standardizing recipes
D)controlling the flow of food
Answer: B
Q3) Food service workers are the primary cause of food-borne illnesses.
A)True
B)False
Answer: True
Q4) Alkaline foods have a pH value higher than 7.
A)True
B)False
Answer: True
Q5) What is the common name for bovine spongiform encephalopathy (BSE)?
Answer: mad cow disease
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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) Trans fatty acids are naturally occurring compounds found in tropical oils.
A)True
B)False
Answer: False
Q3) _________ is a fat only found in foods from animal sources. Answer: cholesterol
Q4) Which of the following is a monosaccharide?
A)sucrose
B)lactose
C)galactose
D)maltose
Answer: C
Q5) __________ are needed to maintain and repair body tissue. Answer: proteins
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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 175 mL,how much does that 175 mL cost?
Q2) 5 kg = ____________ dg = ______________ mg
Q3) FIFO stands for _______________
Q4) How many kilograms is a 120 gram portion of fish?
Q5) Which of the following does not have a weight that is equal to its volume?
A)egg
B)water
C)butter
D)oil
Q6) Standardized recipes may be found in books or be provided by manufacturers,but they are usually customized to your operation.
A)True
B)False
Q7) 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
Q8) If a food product has a yield factor of 0.40,what is its yield percentage? Page 6
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Chapter 5: Knife Skills
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Sample Questions
Q1) High-carbon steel is most commonly used in the fabrication of professional knives.
A)True
B)False
Q2) Which of the following measuring devices is most appropriate for quickly portioning sliced meats?
A)spring-mechanism scale
B)ladle
C)balance scale
D)baker's scale
Q3) Household appliances are recommended for use in professional kitchens.
A)True
B)False
Q4) A _____________is another common name for a drum sieve.
Q5) Which of the following is a characteristic of a convection oven?
A)tends to cook unevenly
B)cooks foods slowly
C)uses a fan to circulate air
D)uses an electronic device to control convection
Q6) In a forged knife,the __________is the part of the blade that meets the handle.
Page 8
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) What is the name of the cut resulting from dicing a batonnet?
A)large dice
B)medium dice
C)brunoise
D)small dice
Q2) What is the name of the cut resulting from chopping a julienne into dice?
A)medium dice
B)small dice
C)brunoise
D)allumette
Q3) Julienne and batonnet are both matchstick-shaped cuts.
A)True
B)False
Q4) What cutting technique do you use when uniformity of size and shape do not matter?
A)chop
B)mince
C)dice
D)chiffonade
Q5) Why would you use a Parisienne scoop?
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Chapter 7: Dairy Products
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Sample Questions
Q1) The salt obtained by evaporating sea water and purifying the crystals left behind is known as _____________________ or _____________________.
Q2) A spice that is similar to cinnamon but coarser and with a less subtle flavour is:
A)cassis
B)fenugreek
C)cassia
D)cardamom
Q3) A purified rock salt that contains no iodine or additives is known as __________
Q4) Humans can only recognize five basic tastes.
A)True
B)False
Q5) What are three examples of foods that produce the sensation of umami?
Q6) How much dried basil does it take to substitute for 15 mL (1 Tbsp)of fresh basil?
A)5 mL (1 tsp)
B)15 mL (1 Tbsp)
C)30 mL (2 Tbsp)
D)45 mL (3 Tbsp)
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Chapter 8: Mise En Place
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Sample Questions
Q1) ricotta
Q2) Emmenthaler (Swiss)
Q3) cream cheese
Q4) Roquefort cheese is made in France using only sheep milk.
A)True
B)False
Q5) Salmonella is a concern with eggs because this bacteria is found in a chicken's intestinal tract.
A)True
B)False
Q6) Eggs are pasteurized when they remain at 60°C (140°F)for 3.5 minutes.
A)True
B)False
Q7) Salted butter contains up to 2.5% salt.
A)True
B)False
Q8) Mascarpone can be classified as a triple-cream cheese. A)True
B)False
Q9) Asiago Page 11
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) 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
Q2) Which of the following is used when broiling?
A)specific woods
B)radiant heat from above
C)heat source from beneath
D)A and B
Q3) Baking and roasting are the same cooking method.
A)True
B)False
Q4) Cooking food with waves of heat from an electric or ceramic element heated to a high temperature is known as:
A)microwave cooking
B)infrared cooking
C)induction cooking
D)convection cooking
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) Which of the following sauces is cooked?
A)salsa
B)relish
C)montpelier
D)chutney
Q2) What is made by adding diced bacon or ham,and sometimes mushrooms and herbs also,to a standard mirepoix?
Q3) The typical proportions for making 1 kg of mirepoix are:
A)500 g onion,250 g carrot,250 g leeks
B)250 g onion,500 g carrot,250 g celery
C)500 g onion,250 g carrot,250 g celery
D)250 g onion,250 g carrot,250 g celery
Q4) To temper a liaison means to bring it to room temperature before using it.
A)True
B)False
Q5) A roux is a cooked mixture of ______________ and ______________.
Q6) Lecithin is the substance that makes stable emulsions possible.
A)True
B)False
Q7) Describe what would happen if you started a stock with hot water.
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Chapter 11: Soups
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Sample Questions
Q1) Which of the following sets of ingredients best fits in a recipe for cream of chicken soup?
A)shallots,garlic,olive oil,noodles,white stock
B)onions,celery,flour,butter,chicken stock
C)celery,leeks,butter,cornstarch,chicken meat
D)onions,carrots,potatoes,chicken stock
Q2) The basic technique for making broths is just like the one for making stock.
A)True
B)False
Q3) Which of the following is not a broth-based soup?
A)beef barley
B)chicken noodle
C)mixed vegetable
D)chicken gumbo
Q4) When preparing a broth,meats should not be browned in order to ensure the clarity of the broth.
A)True
B)False
Q5) What type of soup is hearty vegetable beef?
Q6) At what temperature should all soups be stored?
Page 15
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) Braising is a moist-heat cooking technique appropriate for less tender cuts of meat.
A)True
B)False
Q2) Carcasses of meat are first divided into large cuts that are called:
A)secondary
B)fabricated
C)primal
D)subprimal
Q3) What is the term for the measurement of the amount of usable meat on a carcass?
Q4) For a standard breading procedure,whole egg can be diluted with up to ______ milk or water.
A)15%
B)25%
C)35%
D)45%
Q5) Simmering is a cooking method applied to __________ cuts while braising can be applied to both __________ and __________ cuts.
Q6) The yield stamp Canada 1 indicates that the meat includes _______ or more lean meat.
Page 16
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Chapter 13: Beef
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Sample Questions
Q1) The eye of round is a tender cut.
A)True
B)False
Q2) From which primal is the tri tip cut?
A)hip
B)rib
C)sirloin
D)short loin
Q3) Skirt steak and ribs are found in the same primal.
A)True
B)False
Q4) Which cooking method is most appropriate for a boneless brisket?
A)roasting
B)simmering
C)pan-frying
D)grilling
Q5) The _________ is located beneath the loin eye muscle,on the other side of the bone.
Q6) Because most of the chuck roll is _________,it benefits from _________ heat cooking.
Page 17
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Chapter 14: Veal
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Sample Questions
Q1) The veal shoulder best suited for:
A)brochettes,kebobs
B)cutlets,medallions
C)braising,stewing
D)oven roasts,cutlets
Q2) Veal chops are cut from:
A)rib or loin
B)loin only
C)rib and foreshank
D)rib only
Q3) The flesh of free-range veal is usually lighter than the flesh of formula-fed veal.
A)True
B)False
Q4) Which primal cut produces the most cutlets?
A)shoulder
B)rack
C)leg
D)loin
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) 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
Q2) The loin has no ribs.
A)True
B)False
Q3) Lamb shanks are often:
A)braised
B)roasted
C)sautéed
D)grilled
Q4) Like veal,lamb is classified as a foresaddle and a hindsaddle.
A)True
B)False
Q5) Lamb is generally regarded as tender throughout.
A)True
B)False
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Chapter 16: Pork
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Sample Questions
Q1) The arm bone is found in the ______________ primal.
Q2) The picnic is the upper portion of the hog's foreleg. A)True
B)False
Q3) Unlike beef,veal,and lamb,the ribs and shoulder of a pork carcass are considered a single primal cut.
A)True
B)False
Q4) Spareribs are always sold fresh. A)True B)False
Q5) The shoulder blade is a square cut. A)True
B)False
Q6) Hogs are usually butchered before they are one year old. A)True B)False
Q7) Pork is tender because advances in animal husbandry have made it leaner. A)True B)False
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Chapter 17: Poultry
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Sample Questions
Q1) A young pigeon is referred to as a __________________.
Q2) All poultry sold in Canada is graded.
A)True
B)False
Q3) Poultry is highly perishable.
A)True
B)False
Q4) Larger birds are generally not stuffed because of ___________________,_______________,and ______________.
Q5) Chicken can be cooked by any method.
A)True
B)False
Q6) 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
Q7) The sex of a young bird has a significant effect its quality.
A)True
B)False
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Chapter 18: Game
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Sample Questions
Q1) Farm-raised venison is very lean with almost no marbling.
A)True
B)False
Q2) Game birds are butchered using the same techniques as are domesticated poultry.
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) Rabbits can be roasted,pan-fried,stewed,or braised.
A)True
B)False
Q5) Of the following,which game animal is graded for quality?
A)wild boar
B)deer
C)bison
D)antelope
Q6) Water fowl include ______________ and ___________________.
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) What are four indications that a fish is not fresh?
Q2) Shellfish with hard outer skeletons and jointed appendages are known as ______________________.
Q3) ________________ or ______________ crabs are often used as substitutes for the more scarce king crab.
Q4) The ______________ scallop is the smallest type.
A)sea
B)bay
C)St.Jacques
D)calico
Q5) Which of the following fish would be best prepared by deep-frying?
A)lemon sole
B)catfish
C)salmon
D)mahi-mahi
Q6) Abalone is an example of a(n):
A)univalve
B)bivalve
C)crustacean
D)cephalopod
Page 23
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) Traditional pâté is:
A)fine,savoury meat filling wrapped in pastry
B)baked in an earthenware mould
C)made with pork and liver
D)always served cold with aspic
Q2) Brined and smoked boneless pork loin is sold as ________________
Q3) A well-seasoned basic forcemeat masks the meat's dominant flavour.
A)True
B)False
Q4) Which of the following is a preferred fat for making forcemeats?
A)chicken fat
B)olive oil
C)backfat
D)belly fat
Q5) A basic forcemeat is also referred to as a:
A)old-fashioned forcemeat
B)pâté forcemeat
C)straight forcemeat
D)country-style forcemeat
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Chapter 21: Vegetables
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Sample Questions
Q1) An option to increase efficiency of buffet service for large groups is to use _______________ buffet lines.
Q2) An ice carving is an appropriate centrepiece for an elegant wedding buffet.
A)True
B)False
Q3) What is the rough formula for calculating how much food to prepare per person for a buffet?
A)450 g
B)675 g
C)225 g
D)900 g
Q4) Only animals that ___________ ________________ ____________ and have ____________ ____________ can be considered kosher.
Q5) Considering the number of items on the buffet,how long should the table be?
A)30-35 cm square area per item
B)30 to 35 cm length per item
C)1 m length per item
D)1 m square area per item
Q6) In keeping halal,foods that are ____________ are not allowed.
Q7) The _____ sets the tone of the event.
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Chapter 22: Potatoes, Grains and Pasta
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Sample Questions
Q1) Maillard Heat Units measure the perception of capsaicin in peppers.
A)True
B)False
Q2) Mushrooms are not vegetables,strictly speaking.
A)True
B)False
Q3) It makes no difference what cooking pot is chosen when cooking vegetables.
A)True
B)False
Q4) Which of the following pigments is the most stable?
A)carotenoids
B)anthoxanthins
C)anthocyanins
D)flavonoids
Q5) Deep-fat fried foods should be deliciously _________________,_______________,__________ and hot.
Q6) Salting eggplant slices before cooking reduces oil absorption.
A)True
B)False
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Q7) Peeled,seeded,and diced tomato flesh is called _____________________.
Chapter 23: Healthy Cooking
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Sample Questions
Q1) Potatoes are graded as No.1,No.2,and No.3.
A)True
B)False
Q2) Thin slices of potato arranged in several circular layers in a round mould,coated with clarified butter,and then baked until crisp best describes which potato dish?
A)anna
B)boulangère
C)rösti
D)gnocchi
Q3) The dish made from mashed or puréed potatoes blended with egg yolks,butter,and seasonings is:
A)duchesse
B)dauphine
C)rösti
D)lorette
Q4) Buckwheat is a type of wheat.
A)True
B)False
Q5) How should potatoes be stored?
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Chapter 24: Salads and Salad Dressings
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Q1) A living foodist is a:
A)vegetarian who eats eggs but not dairy
B)person who follows a diet designed to balance the inner forces of yin and yang
C)vegetarian for religious reasons
D)vegan who eats only raw or slightly warmed plant products
Q2) Many people who believe that a plant-based diet is associated with a reduced incidence of disease find it difficult to give up all animal-based foods.Instead,they choose a diet plan that is loosely based on vegetarianism.What is this type of diet plan called?
Q3) What is the correct term for someone who will not eat any meat,fish,or poultry,or any product derived from animals?
A)raw foodist
B)vegan
C)macrobioticist
D)vegetarian
Q4) The thick paste made by salting and fermenting soybeans and rice or barley is:
A)miso
B)cotton tofu
C)tempeh
D)textured soy protein
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Chapter 25: Fruits
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Sample Questions
Q1) The popular salad mixture of baby lettuces is called:
A)mesclun
B)lactuca
C)cos
D)micro greens
Q2) What is the best way to determine the correct ratio of oil to vinegar in vinaigrette?
Q3) What is basic French dressing made with?
A)oil,vinegar,and seasonings
B)tomatoes,oil,and vinegar
C)mayonnaise,tomatoes,and vinegar
D)oil and vinegar
Q4) Lola rosa is a common component of mesclun.
A)True
B)False
Q5) The green with tiny,peppery-tasting leaves is called:
A)watercress
B)lola rosa
C)sorrel
D)arugula
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Chapter 26: Sandwiches
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Sample Questions
Q1) The essential ingredients in fruit gel are __________,__________,__________,and sugar.
Q2) __________ is a fruit gel made from fruit juice and sugar.
Q3) A native North American berry that grows in bogs is the:
A)cranberry
B)raspberry
C)blueberry
D)currant
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) When fruits are poached in syrup rather than in water,the fruit:
A)keeps its shape better
B)cooks faster
C)retains a better colour
D)is softened by the sugar
Q6) What are three methods for preserving fruits?
Q7) Kaki fruit is also known as __________.
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Chapter 27: Charcuterie
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Sample Questions
Q1) Dutch-processed cocoa powder is:
A)darker and milder than other cocoa powders
B)lighter and more bitter than other cocoa powders
C)pre-sweetened for use in beverages
D)none of the above
Q2) Arrowroot is the best starch to use when a long buffet-table life for a sauce is required.
A)True
B)False
Q3) Folding refers to gently incorporating ingredients,usually with a rubber spatula.
A)True
B)False
Q4) What should you do to prevent lumping when caramelizing sugar?
A)add an interferent
B)stir it constantly
C)use a bain marie
D)all of the above
Q5) Why should you measure ingredients by weight instead of by volume?
Q6) What is the chemical name for the sugar most often used in the kitchen?
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Chapter 28: Hors Doeuvre and Canapés
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Sample Questions
Q1) What causes quick breads to be dense?
A)old batter
B)outdated leavening agents
C)overmixing
D)any of the above
Q2) The dough for biscuits and scones should be kneaded until it is springy and elastic.
A)True
B)False
Q3) Griddle cakes are also called __________.
Q4) Baking powder is a mixture __________,__________,and one or more
Q5) All quick breads:
A)are made with chemical leavening agents
B)are breakfast items
C)contain butter
D)are sweet
Q6) What is the crumbly topping for muffins that is made with fat,flour,sugar,and other flavourings such as cinnamon?
Q7) To ensure uniform-sized muffins,the portioning is done using a __________.
Q8) What two ingredients is baking powder generally made from?
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Chapter 29: Principles of the Bakeshop
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Sample Questions
Q1) What type of dough is used to produce brioche?
A)sponge dough
B)rich dough
C)rolled-in dough
D)lean dough
Q2) Overkneading bread dough causes:
A)blisters on the bread's crust
B)ropes of uncooked dough in the bread
C)large holes to form in the bread
D)the dough to form a cannonball
Q3) Injecting steam into an oven in which bread is baking results in a crust that is:
A)soft
B)crisp
C)very dark
D)very pale
Q4) Compressed yeast is also referred to as __________.
Q5) Yeast is a living organism.
A)True
B)False
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Chapter 30: Quick Breads
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Sample Questions
Q1) For a crisper choux paste product:
A)reduce the amount of eggs
B)brush with egg wash
C)lower the oven temperature
D)use water
Q2) Choux paste sticks that are flavoured with cinnamon and deep-fat fried are:
A)Paris-Brests
B)churros
C)crullers
D)profiteroles
Q3) Chiffon pies:
A)are not baked
B)contain whipped egg whites
C)may contain gelatin
D)all of the above
Q4) A sweet dough,also known as _______________ _________________,is a rich,nonflaky tart dough.
Q5) If too much flour is used during the rolling process,grey streaks will result.
A)True
B)False
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Chapter 31: Yeast Breads
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Sample Questions
Q1) Creamed-fat cakes are divided in two classes: _______________ cakes and _______________ ____________ cakes.
Q2) Two-stage and high-ratio cakes are the same.
A)True
B)False
Q3) What is another function of flour in a cake batter?
A)tenderizer
B)provides structure
C)leavener
D)moisturizer
Q4) Foam frosting is also known as __________________ or ____________________.
Q5) How full should cake pans be filled to?
Q6) If emulsified ening is not available,all purpose ening and increased sugar can be substituted.
A)True B)False
Q7) Royal icing,made with powdered sugar and egg whites,becomes very hard and brittle when dry.
A)True
B)False
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Chapter 32: Pies, Pastries and Cookies
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Sample Questions
Q1) Still-frozen desserts are also known as semifreddi.
A)True
B)False
Q2) Custards will curdle with:
A)too many eggs
B)overstirring
C)overcooking
D)expired cream
Q3) Which of the following is not a custard?
A)cheesecake
B)lemon curd
C)bread pudding
D)coulis
Q4) What causes a soufflé to rise?
A)whipped egg whites
B)chemical leavening agents
C)cornstarch or flour
D)whipping the custard base
Q5) Crème caramel,_____________,and _______________are all baked egg custards.
Q6) Why are custards potentially hazardous foods?
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Chapter 33: Cakes and Frostings
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Sample Questions
Q1) Shirred eggs are always made with ham or bacon.
A)True
B)False
Q2) Vinegar is added to the water when poaching eggs to prevent:
A)flavour loss
B)a green ring from forming around the yolk
C)the white from spreading
D)overcooking
Q3) Breakfast meats tend to be:
A)spicy or highly flavoured
B)high in fat content
C)very salty
D)made from pork
Q4) A typical quiche is made with:
A)egg custard
B)cheese
C)crust
D)all of the above
Q5) How are Belgian waffles served?
Q6) Boiled eggs are actually _________________ to prevent toughening.
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Sample Questions
Q1) Raw fish served on seasoned rice is known as:
A)inari zushi
B)fukusa zushi
C)nigiri sushi
D)sashimi
Q2) The caviar with medium-sized eggs that are golden yellow to brown and considered by some to be the best are:
A)sevruga
B)beluga
C)osetra
D)pressed
Q3) What is the sushi seasoning made from a root that resembles horseradish?
Q4) An assortment of raw vegetables served with dips is called:
A)crudités
B)relish
C)vegetable sticks
D)raw veggies
Q5) The term "malassol" indicates caviar that is processed with little salt.
A)True
B)False
38
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Chapter 35: Plate Presentation
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Sample Questions
Q1) Why is it important to brown foods before adding wine or other alcoholic beverages?
Q2) Liqueurs are traditionally made from herbs,fruits,nuts,spices,and flowers or other flavourings infused into a nonalcoholic base.
A)True
B)False
Q3) What are the four standard descriptions,based on colour,for coffee roasts?
Q4) What beverage is considered to be the fastest growing segment of the beverage industry?
Q5) While black and oolong tea may be served hot,it is best to serve green tea cold. A)True
B)False
Q6) Labelling,origin,and attractive packaging are three important basics a chef should consider when evaluating a wine. A)True B)False
Q7) City roast coffee is the most widely used coffee style in Canada. A)True
B)False
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Chapter 36: Buffet Presentation
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Q1) In garnishing,foods are cut for two purposes: to ___________ the plate or platter and to be_____________.
Q2) Foods with similar textures are less visually appealing than foods with different textures.
A)True
B)False
Q3) The neatness and cleanliness of a plate is most important for its presentation.
A)True
B)False
Q4) The term encompassing the colour,texture,and arrangement of a plate of food is:
A)presentation
B)service
C)composition
D)buffet
Q5) Which of the following is best for moulding in a timbale?
A)rice pilaf
B)polenta
C)potato gratin
D)broccoli sauté
Q6) Why is good plate presentation important?
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