Fundamentals of Cooking Final
Test Solutions
Course Introduction
Fundamentals of Cooking introduces students to the core principles and techniques essential for culinary preparation, emphasizing both the science and art of cooking. The course covers fundamental skills such as knife handling, ingredient selection, basic kitchen safety, and various cooking methods including roasting, sautéing, boiling, and baking. Students will also learn about flavor profiles, food presentation, and the importance of nutrition, gaining hands-on experience through practical exercises and lab sessions. This foundational knowledge prepares students for more advanced culinary courses or personal development in creating wholesome, delicious meals.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
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2
Chapter 1: Professionalism
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Sample Questions
Q1) Personal appearance and behaviour in and around the kitchen will contribute to a sense of pride.
A)True
B)False
Answer: True
Q2) 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
Q3) "La Pyramid" is the name of Fernand Point's restaurant.
A)True
B)False
Answer: True
Q4) François Appert is known for the invention of the:
A)Cryovac system
B)food processor
C)canning process
D)refrigerator
Answer: C
Page 3
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) 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
Q2) The acronym HACCP stands for _________ __________ ___________ ____________ __________.
Answer: Hazardous Analysis Critical Control Points
Q3) Bacteria can be classified by their shape;rods have a __________ shape,cocci are __________,and spirilla are __________.
Answer: tubular;disks;corkscrews
Q4) To clean means to destroy or remove all harmful substances.
A)True
B)False
Answer: False
Q5) Leftover food should be used within __________ by heating it to __________ within __________.
Answer: 4 days;74°C;2 hours
Page 4
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) What nutrients must be provided by the diet as the body cannot produce them in sufficient quantities?
A)micronutrients
B)essential nutrients
C)nonessential nutrients
D)calories
Answer: B
Q2) Where are polyunsaturated fats most often found?
A)beef fat
B)poultry
C)olive oil
D)soybeans
Answer: D
Q3) Margarine contains cholesterol.
A)True
B)False
Answer: False
Q4) What is Canada's Food Guide?
Answer: It is an educational tool for a healthy,balanced diet.
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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) Volume measurement is the best way to measure amounts of dry ingredients that may be too small to weigh accurately.
A)True
B)False
Q3) What conversion factor would be used to change a recipe that produces 75-160 g portions to a recipe that produces 18-140 g portions?
Q4) Which of the following is the most important element of menu design?
A)language
B)layout
C)artwork
D)cover
Q5) Calculate the standard selling price of a meal with a food cost of $5.25 if the desired food cost percentage is 29%.
Q6) If a pound of butter costs $3.39,what is the cost of 210 grams of butter?
Page 6
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Chapter 5: Knife Skills
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Sample Questions
Q1) Both liquid and dry ingredients can be accurately measured with the same set of measuring cups.
A)True
B)False
Q2) What are some of the advantages of using a steam kettle?
A)cooks more quickly
B)heats evenly from bottom and sides
C)may have tilting mechanisms
D)all of the above
Q3) Most cutting and chopping jobs are most efficiently done with a machine,such as a food processor.
A)True
B)False
Q4) Woks are only useful when preparing Asian dishes.
A)True
B)False
Q5) One advantage of nonstick cooking surfaces is that they require more fat for cooking.
A)True
B)False
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) Why is it important for every culinary professional to master knife skills?
Q2) You must cut a carrot into sticks before you can dice it.
A)True
B)False
Q3) Mixed garden vegetables in various shapes are referred to as:
A)jardinière
B)macedoine
C)matignon
D)chiffonade
Q4) What term refers to a very large cut mirepoix?
A)very large dice
B)jardinière
C)macedoine
D)matignon
Q5) What is the name of the cut resulting from dicing a batonnet?
A)large dice
B)medium dice
C)brunoise
D)small dice
Q6) Before an item is cut into brunoise,it is first cut into ____________.
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Chapter 7: Dairy Products
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Sample Questions
Q1) Salt is a seasoning;it is neither an herb nor a spice.
A)True
B)False
Q2) Which herb,also known as wormseed,is often used as a flavouring in Mexican dishes?
A)cilantro
B)lemon grass
C)juniper
D)epazote
Q3) Which of the following oils has the highest smoke point?
A)extra-virgin olive oil
B)peanut oil
C)butter
D)soybean oil
Q4) A purified rock salt that contains no iodine or additives is known as __________
Q5) French Dijon mustard must be produced in the Dijon region of France.
A)True
B)False
Q6) What are two factors that can compromise a person's taste perception?
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Chapter 8: Mise En Place
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Sample Questions
Q1) 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
Q2) Egg whites whip better when they are fresh and cold.
A)True
B)False
Q3) Natural cheese contains cholesterol because it is an animal product.
A)True
B)False
Q4) Emmenthaler (Swiss)
Q5) Eggs are pasteurized when they remain at 60°C (140°F)for 3.5 minutes.
A)True
B)False
Q6) Mascarpone can be classified as a triple-cream cheese.
A)True
B)False
Q7) What is name of the thick,twisted strand of egg white that anchors the yolk in place?
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) It is not true that fats:
A)evaporate
B)melt
C)are smooth and greasy
D)do not dissolve in water
Q2) Foods heat faster and more evenly when stirred.
A)True
B)False
Q3) Which frying method would be best for battered foods that tend to stick together?
A)swimming
B)basket
C)double-basket
D)floating
Q4) What are three ways that cooking alters food?
Q5) 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
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) To temper a liaison means to bring it to room temperature before using it.
A)True
B)False
Q2) 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
Q3) Beurre blanc is made with whole butter.
A)True
B)False
Q4) A demi-glace is made by reducing a brown stock by half.
A)True
B)False
Q5) Robert sauce is derived from velouté.
A)True
B)False
Q6) A brown roux has more thickening power than a white roux does.
A)True
B)False
Page 12
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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) Adding cold milk to a soup will reduce the chances of curdling.
A)True
B)False
Q3) In classic cuisine,what is used as a base for cream soups?
Q4) One of the advantages of soup is that it can be made in advance.
A)True
B)False
Q5) What is the clarifying agent used in making consommés?
Q6) Which of the following would you not find in a traditional bisque?
A)lobster or shrimp shells
B)shellfish
C)rice
D)dark roux
Q7) How can you rescue a poorly clarified consommé?
Page 13
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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) Green meat is tough because it has not been aged properly.
A)True
B)False
Q3) What should you consider when purchasing meats?
A)menu needs
B)storage facilities
C)staff meat fabrication skills
D)all of the above
Q4) What is the term for the streaks of white fat that can be found in lean muscle tissue?
Q5) Which of the following is a suitable cut of meat for sautéing?
A)paillarde
B)noisette
C)brisket
D)A and B
Q6) Marinades are classified into two types.What are they?
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Chapter 13: Beef
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Sample Questions
Q1) After slaughtering,the carcass of beef is cut into four pieces called:
A)sides
B)rounds
C)halves
D)quarters
Q2) Which of the following is not a primal cut of beef?
A)short plate
B)round
C)tenderloin
D)short loin
Q3) The skirt steak is found in the:
A)chuck
B)loin
C)plate
D)breast
Q4) How many ribs are found in the prime rib?
A)6
B)7
C)8
D)9
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Chapter 14: Veal
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Sample Questions
Q1) When the primal cuts are made,the veal foreshank is attached to the:
A)breast
B)clod
C)shoulder
D)chuck
Q2) Veal blanquette is finished with an egg yolk and a cream liaison just prior to service.
A)True
B)False
Q3) Veal carcasses are graded for quality based on the meat's ____________,overall ______________,and ____________________.
Q4) Which of the following veal organs are commonly used in food service operations?
A)liver
B)sweetbreads
C)kidneys
D)all of the above
Q5) The primal cuts of veal are the same as the primal cuts of beef.
A)True
B)False
Q6) The shoulder of veal is sometimes referred to as the _____________.
Page 16
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Chapter 15: Lamb
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Sample Questions
Q1) The loin has no ribs.
A)True
B)False
Q2) All of the primal loin meat is very tender.
A)True
B)False
Q3) A lamb carcass generally weighs:
A)22-40 kg (49-88 lbs)
B)30-45 kg (66-99 lbs)
C)13-30 kg (30-65 lbs)
D)28-38 kg (62-84 lbs)
Q4) Useful as one piece for producing large quantities of lamb chops,the primal whole loin is the:
A)saddle
B)back
C)rack
D)loin
Q5) The primal rack is also known as the hotel rack.
A)True
B)False
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Chapter 16: Pork
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Sample Questions
Q1) Canadian back bacon is prepared from boneless pork loin.
A)True
B)False
Q2) Hogs are bred to have long loins.
A)True
B)False
Q3) Pork is tender because advances in animal husbandry have made it leaner.
A)True
B)False
Q4) Chops can be cut from the entire loin.
A)True
B)False
Q5) The hip bone is located in the _____________ primal.
Q6) Pork is naturally tender and can be prepared by almost any cooking method.
A)True
B)False
Q7) Unlike beef,veal,and lamb,the ribs and shoulder of a pork carcass are considered a single primal cut.
A)True
B)False
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Chapter 17: Poultry
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Sample Questions
Q1) Each poultry category is further divided into classes,predominantly based on:
A)colour and tenderness
B)age and tenderness
C)market demand
D)size and age
Q2) Poêlé is a method that combines roasting and steaming.
A)True
B)False
Q3) Free-range chickens are:
A)raised in the wild
B)allowed unlimited access to the area outside the chicken house
C)not permitted to be sold for commercial use
D)not different from chickens raised by other methods
Q4) All poultry should be cooked to well done.
A)True
B)False
Q5) All poultry can be fabricated using the same procedure as for chicken.
A)True
B)False
Q6) Turkey is divided into two classes: _________________ and
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Chapter 18: Game
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Sample Questions
Q1) Venison is known for its abundance of marbling.
A)True
B)False
Q2) Opossum is a ground game.
A)True
B)False
Q3) Frozen game should be used within 4 months.
A)True
B)False
Q4) To prevent game birds from becoming dry while cooking,they should be:
A)barded
B)basted
C)cooked to medium rare
D)any of the above
Q5) What is the preferred method for cooking young rabbit?
A)pan-frying
B)roasting
C)braising
D)any of the above
Q6) The taste and texture of rabbit are similar to those of ________________.
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) Boston bluefish or blue cod are plentiful in the North Atlantic and the Pacific oceans.They are marketed as _________________,which is reprocessed into
Q2) The ______________ scallop is the smallest type.
A)sea
B)bay
C)St.Jacques
D)calico
Q3) Abalone is an example of a(n):
A)univalve
B)bivalve
C)crustacean
D)cephalopod
Q4) Atlantic hard-shell clams are known as:
A)geoducks
B)surf clams
C)Manila clams
D)quahogs
Q5) What temperatures should fish and shellfish be stored at?
Q6) What two categories are fish,based on their shape and structure,divided into?
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) Like confits,rillettes are actually methods of preserving meats.
A)True
B)False
Q2) The fat in forcemeat is always in the form of backfat.
A)True
B)False
Q3) Aspic jelly is made from strong gelatinous stock.
A)True
B)False
Q4) Which of the following is not part of a forcemeat?
A)dominant meat
B)panada
C)garnish
D)casing
Q5) Aspic terrines are also referred to as:
A)brawns
B)Jell-o
C)jellies
D)moulds
Q6) Chaud-froid sauce is thickened with __________________.
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Chapter 21: Vegetables
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Sample Questions
Q1) What can be inserted under serving pieces to add height to a buffet display?
Q2) Putting the buffet in several stations is not a good practice for large groups as it creates confusion.
A)True
B)False
Q3) For good visual appeal,food choices should have a variety of:
A)colour
B)height
C)texture
D)all of the above
Q4) 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
Q5) Choosing dishes with different principal ingredients is important for visual appeal.
A)True
B)False
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Chapter 22: Potatoes, Grains and Pasta
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Sample Questions
Q1) Squashes with a hard skin are referred to as ______________ squashes.
Q2) It is appropriate to season a broiled tomato with sugar.
A)True
B)False
Q3) What temperatures should most fresh vegetables be stored at?
A)1-4ºC (34-40°F)
B)4-7ºC (40-45°F)
C)4-16ºC (40-60°F)
D)room temperature
Q4) Light batters are made by eliminating the starch component.
A)True
B)False
Q5) Salting eggplant slices before cooking reduces oil absorption.
A)True
B)False
Q6) Water chestnuts are crunchy tubers that can be eaten raw.
A)True
B)False
Q7) The best way to remove the skin from a tomato is to _________________ and ________________ it.
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Chapter 23: Healthy Cooking
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Sample Questions
Q1) A duchesse mixture with choux paste and Parmesan cheese added is called:
A)dauphine
B)marquise
C)lorette
D)berny
Q2) What is the cooking method for rice in which the grains are sautéed in butter before boiling?
Q3) Grains,such as corn and rice,are actually the edible seeds of a grass.
A)True
B)False
Q4) How is a château potato prepared?
A)thin slices arranged in several circular layers,coated with butter,and baked
B)sautéed in butter and turned until golden and soft
C)cut into small spheres,sautéed in butter,tossed with meat glaze
D)boiled,mashed,mixed with butter and egg yolk,and seasoned
Q5) What traditional side dish is made by steaming and pressing durum wheat endosperm to form tiny pellets?
Q6) Yams are less sweet than sweet potatoes are.
A)True
B)False
Page 25
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Chapter 24: Salads and Salad Dressings
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Q1) Where can a chef find inspiration for vegetarian cooking?
A)ethnic cuisines
B)adaptation of traditional menus
C)studying vegetarianism
D)all of the above
Q2) Soy milk can be substituted,measure for measure,in recipes calling for dairy milk.
A)True
B)False
Q3) 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
Q4) Vegetarians who consume dairy and/or eggs have a more difficult time meeting their nutritional needs.
A)True
B)False
Q5) What is the term for a vegetarian who eats eggs and dairy products?
Q6) What are four reasons that people choose to adopt vegetarianism?
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Chapter 25: Fruits
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Q1) Cos is another name for romaine lettuce.
A)True
B)False
Q2) Traditionally,____________ eggs are used to prepare Caesar salad.
Q3) Which of the following is not a type of chicory?
A)Belgian endive
B)baby red oak leaf
C)escarole
D)frisée
Q4) What type of cabbage is known as rocket?
A)dandelion
B)radicchio
C)arugula
D)mâche
Q5) Salad greens should be stored in cold water before service.
A)True
B)False
Q6) Hard vegetables are often __________ prior to being added or made into salads.
Q7) ___________ lettuce grows in bunches.
Q8) What are two reasons why greens should be well-dried after washing?
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Chapter 26: Sandwiches
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Sample Questions
Q1) Which type of fruit gel is made with fruit juice and sugar only?
A)jelly
B)jam
C)preserves
D)compote
Q2) What is the appropriate temperature for poaching fruits?
A)65°C
B)75°C
C)85°C
D)95°C
Q3) Bananas,raisins,and figs are all good sources of potassium.
A)True
B)False
Q4) Which of the following is not a member of the gourd family?
A)cantaloupe
B)watermelon
C)pomegranate
D)honeydew
Q5) The essential ingredients in fruit gel are __________,__________,__________,and sugar.
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Chapter 27: Charcuterie
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Sample Questions
Q1) A blend of hard and soft flour is known as:
A)all-purpose flour
B)cake and pastry flour
C)composite flour
D)blended flour
Q2) Sugar caramelizes at:
A)125°C
B)149°C
C)170°C
D)180°C
Q3) What is the minimum cocoa-butter content of couverture?
A)22%
B)28%
C)32%
D)40%
Q4) 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
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Chapter 28: Hors Doeuvre and Canapés
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Q1) Which leavening agent requires only the presence of moisture to release gas?
A)double-acting baking powder
B)single-acting baking powder
C)baking ammonia
D)baking soda
Q2) Large holes in the centres of muffins are probably caused by:
A)under mixing
B)overmixing
C)too much flour
D)too much moisture
Q3) In the production of muffin batters,the fat used is __________.
Q4) Bread flour is the best choice for making quick breads.
A)True
B)False
Q5) Fritters may be leavened with ___________ instead of with baking powder.
Q6) Which of the following is most likely part of a recipe containing baking soda?
A)water
B)cream
C)milk
D)buttermilk
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Chapter 29: Principles of the Bakeshop
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Q1) What is the effect on the bread of overproofing?
A)large holes
B)sour taste,poor volume,and pale colour
C)blisters on the crust
D)large volume,little structure
Q2) What is the dense,donut-shaped yeast roll that is boiled before it is baked?
Q3) Rolled-in dough produces flaky results.
A)True
B)False
Q4) Rich dough does not form crisp crusts.
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 is one method for determining the doneness of a loaf of bread?
Q7) What ingredient creates the light and flaky layers in a croissant?
Q8) Compressed yeast is also referred to as __________.
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Chapter 30: Quick Breads
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Q1) Puff pastry is a rich,buttery dough also known by its French name ________________ _______________.
Q2) To make custard pie,simply combine the ingredients and bake.
A)True
B)False
Q3) What is the very thin,crisp flaky dough used for Middle Eastern pastries?
Q4) A product similar to a pie except made in a shallow,straight-sided pan (often with fluted edges)is referred to as a _____________________.
Q5) A sweet dough,also known as _______________ _________________,is a rich,nonflaky tart dough.
Q6) A shell "baked blind" is filled prior to baking. A)True B)False
Q7) The cooked juice filling method is not recommended for delicate fruits. A)True B)False
Q8) Most cookie dough is mixed using the creaming method. A)True B)False
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Chapter 31: Yeast Breads
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Q1) Biscuit Joconde is also known as ____________ _______________.
Q2) 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
Q3) Which of the following is one of the procedures for making a genoise cake?
A)whole eggs are whipped with sugar
B)whites are whipped and folded into the whipped yolks and sugar
C)yolks and whites are whipped separately with sugar
D)none of the above
Q4) Folding a common meringue into a batter made with egg yolks and other ingredients produces a:
A)angel food cake
B)chiffon cake
C)spongecake
D)genoise
Q5) What is the main purpose of creaming together fat and sugar when making a butter cake?
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Chapter 32: Pies, Pastries and Cookies
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Q1) Pastry cream should be:
A)cooked in the oven if made in large amounts
B)simmered for a few moments
C)not simmered,to prevent curdling the eggs
D)none of the above
Q2) A berry coulis can be made with fresh,frozen,or canned fruit depending on the flavour desired.
A)True
B)False
Q3) Crème caramel,crème renversée,and flan all refer to:
A)egg custard baked over a layer of caramelized sugar and inverted for service
B)sweet,fluffy egg custard topped with fresh fruit
C)egg custard baked in a mould,inverted for service,and served with whipped cream
D)baked custard topped with sugar and then caramelized
Q4) A _____________ cream is prepared by folding whipped cream into pastry cream.
Q5) Still-frozen desserts often use gelatin.
A)True
B)False
Q6) What is the difference between a stirred and a baked custard?
Page 34
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Chapter 33: Cakes and Frostings
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Q1) Pancakes and waffles are usually leavened with baking powder or baking soda.
A)True
B)False
Q2) 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
Q3) Fruits are not a popular item for breakfast.
A)True
B)False
Q4) The cooking method used to prepare scrambled eggs is _________________.
Q5) An egg dish made by placing an egg in a ramekin lined with ham and cooking it in an oven is:
A)roasted egg
B)coddled egg
C)basted egg
D)shirred egg
Q6) Boiled eggs are actually _________________ to prevent toughening.
Q7) List three types of food found on a typical breakfast menu.
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) What does hors d'oeuvre mean?
Q2) Slices of firm vegetables can be used as the base of canapés.
A)True
B)False
Q3) The purpose of the spread in sandwiches is to add ____________,_____________,and _____________.
Q4) Miniature versions of the traditional egg roll are:
A)dumplings
B)gyosa
C)won ton skins
D)perogies
Q5) The term "malassol" indicates caviar that is processed with little salt.
A)True
B)False
Q6) Caviar refers to the salted roe of sturgeon.
A)True
B)False
Q7) Smørbrød is a term for cold open-faced sandwiches.
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) Which of these teas is partially fermented?
A)black
B)oolong
C)green
D)all teas are fermented
Q3) A tisane is the correct term for an herbal tea that does not contain any real tea.
A)True
B)False
Q4) What beverage is considered to be the fastest growing segment of the beverage industry?
Q5) Which type of bottled water is carbonated?
A)spring
B)mineral
C)sparkling
D)distilled
Q6) List the three names that,depending on the treatment process,must appear on the label of all bottled water in Canada.
Q7) In wine making,what does the term "must" refer to?
Page 37
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Chapter 36: Buffet Presentation
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Sample Questions
Q1) The cutting,slicing,or carving of foods is secondary to its successful presentation.
A)True
B)False
Q2) The process of offering foods to diners in a way that is visually pleasing is called:
A)service
B)presentation
C)composition
D)buffet
Q3) Garnishes should always compliment the food and be consistent with its seasonings.
A)True
B)False
Q4) In garnishing,foods are cut for two purposes: to ___________ the plate or platter and to be_____________.
Q5) The placement of the sauce does not really affect presentation.
A)True
B)False
Q6) What is the batter used for making cookie-like decorations and garnishes?
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