Fundamentals of Professional Cooking Final Exam Questions
Course Introduction
Fundamentals of Professional Cooking introduces students to the essential principles, techniques, and practices of culinary arts commonly employed in professional kitchens. Through a combination of demonstrations, practical kitchen experiences, and theoretical instruction, students will develop foundational skills in knife handling, food safety and sanitation, ingredient selection, cooking methods, and menu planning. The course emphasizes the importance of organization, timing, and teamwork while fostering creativity and attention to detail. Upon completion, students will possess a strong grounding in classical and contemporary cooking techniques, preparing them for more advanced culinary coursework or entry-level positions in the food service industry.
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) François Appert is known for the invention of the:
A)Cryovac system
B)food processor
C)canning process
D)refrigerator
Answer: C
Q2) Besides restaurants,what are three institutions that offer food services?
Answer: answers will vary: e.g., hospitals, schools, hotels
Q3) The transfer of energy from a heat source to a food is known as___________.
Answer: cooking
Q4) Food preservation and storage techniques expanded after the Industrial Revolution of the 19th century to include freeze-drying and canning.
A)True
B)False
Answer: True
Q5) In which style of service does the waiter take an order from each diner and bring the food to the table on individual plates?
Answer: American
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) What is the proper procedure for thawing frozen foods?
A)in the microwave,quickly
B)in an oven set to 66°C (150°F)
C)at room temperature,slowly
D)in a refrigerator
Answer: D
Q2) Which of the following is not a leading cause of food-borne illnesses?
A)putrefactive bacteria
B)pathogenic bacteria
C)parasites
D)fungi
Answer: A
Q3) What does FIFO stand for?
Answer: first in,first out
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) What virus is spread by food-service workers with poor personal hygiene?
Answer: Norwalk virus
4
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) What is the number of calories supplied by 1 gram of fat?
A)2
B)5
C)9
D)4
Answer: C
Q2) What are simple carbohydrates?
A)starches
B)polysaccharides
C)naturally occurring sugars
D)fiber
Answer: C
Q3) Vitamin K is often added to milk to facilitate absorption of calcium.
A)True
B)False
Answer: False
Q4) Several types of fat substitutes are available.Which one is not approved for use in Canada?
Answer: Olestra is not approved.
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Chapter 4: Tools and Equipment
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Q1) 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 ______________.
Q2) Standardized recipes may be found in books or be provided by manufacturers,but they are usually customized to your operation.
A)True
B)False
Q3) Explain why 1 cup of cream is 8 ounces,but 1 cup of flour is about 4.5 ounces.
Q4) If milk costs $2.14 per 2 L and a bread recipe uses 6 L,how much does the 6 L cost?
Q5) 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?
Q6) The main dish of the menu item is often referred to as the____________.
Q7) In the metric system,the prefix "centi" means 100 times bigger.
A)True
B)False
Q8) What is the measurement format used to measure the mass or heaviness of a substance?
Q9) A.P divided by E.P = __________ ___________.
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Chapter 5: Knife Skills
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Q1) A convection steamer is simply a convection oven fitted with steam injectors,which are useful for making hard,crusty breads.
A)True
B)False
Q2) Ladles should not be used as measuring devices.
A)True
B)False
Q3) Stainless steel pots and pans are commonly used because they are nonreactive.
A)True
B)False
Q4) What is the difference between a sauteuse and a sautoir?
Q5) One advantage of nonstick cooking surfaces is that they require more fat for cooking.
A)True
B)False
Q6) Food contact surfaces should be:
A)corrosion resistant
B)nonreactive
C)non-absorbant
D)all of the above
Page 7
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) What cutting technique do you use when uniformity of size and shape do not matter?
A)chop
B)mince
C)dice
D)chiffonade
Q2) A disk-shaped slice is known as a(n):
A)tourner
B)oblique
C)rondelle
D)paysanne
Q3) Which of the following is not an example of good knife technique?
A)smooth strokes
B)guiding the knife with one hand
C)using force
D)keeping fingers of guiding hand curled back
Q4) Describe how to make garlic paste.
Q5) For safety reasons,always cut towards yourself.
A)True
B)False
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Chapter 7: Dairy Products
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Sample Questions
Q1) The dried berry of a tree that flourishes in Jamaica is:
A)allspice
B)masala
C)cardamom
D)peppercorn
Q2) Aromas are detected in both the nose and at the back of the mouth.
A)True
B)False
Q3) Spices and dried herbs last indefinitely if stored in a cool,dry place.
A)True
B)False
Q4) Distilled vinegar has a low acid content and a strong fruity flavour.
A)True
B)False
Q5) Vinegar is made from:
A)any alcoholic liquid
B)fruit juice
C)any acidic liquid
D)inexpensive wine
Q6) What is the most commonly used seasoning?
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Chapter 8: Mise En Place
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Sample Questions
Q1) Eggs are not a very good source of protein.
A)True
B)False
Q2) Grade B eggs would not be used for:
A)scrambling
B)pan-frying
C)whipping
D)baking
Q3) 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
Q4) Asiago
Q5) Natural cheese contains cholesterol because it is an animal product.
A)True
B)False
Q6) Evaporated milk is a type of concentrated milk.
A)True
B)False
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) What is the term for the tendency of warm liquids or gases to rise while cooler ones fall,resulting in the natural circulation of heat?
Q2) Deep-fat frying is a ________________ method that uses ______________ as a cooking medium.
Q3) According to research,what methodology will result in grilled meat that is juicier and more evenly cooked?
Q4) What is the temperature at which oils or fats begin to break down?
Q5) Explain how the Maillard reactions function.
Q6) Foods heat faster and more evenly when stirred.
A)True
B)False
Q7) Foods cooked with moist-heat methods will caramelize.
A)True B)False
Q8) 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.
Q9) What do poaching and simmering have in common?
Q10) Why is microwaving not a preferred technique for cooking meats?
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) Hollandaise sauce is made with whole butter.
A)True
B)False
Q2) Describe what would happen if you started a stock with hot water.
Q3) Arrowroot thickened sauces are less stable than those thickened with cornstarch.
A)True
B)False
Q4) A sauce made from a thinned purée of fruit or vegetables is called a:
A)coulis
B)cuisson
C)glaçage
D)essence
Q5) Beurre blanc is made with whole butter.
A)True
B)False
Q6) Compound butters are used to flavour and enrich sauces.
A)True
B)False
Q7) The best bones for making white or brown stocks are from ______________.
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Q8) How do you remove the impurities from the bones when making a white stock?
Chapter 11: Soups
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Sample Questions
Q1) The basic technique for making broths is just like the one for making stock.
A)True
B)False
Q2) Which of the following would you not find in a traditional bisque?
A)lobster or shrimp shells
B)shellfish
C)rice
D)dark roux
Q3) One of the advantages of soup is that it can be made in advance.
A)True
B)False
Q4) Hot cream soups should be served at a temperature of:
A)90-93ºC (190-200°F)
B)100ºC (212°F)
C)71-82ºC (160-180°F)
D)99ºC (210°F)
Q5) The techniques for making purées and bisques have not changed since Escoffier wrote "Le Guide Culinaire".
A)True
B)False
Page 13
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) When meat is sautéed,what is left in the bottom of the pan and serves as the basis for an accompanying sauce?
Q2) Which of the following should be trimmed away before meat is cooked?
A)elastin
B)marbling
C)collagen
D)none of the above
Q3) Meats that have not been aged enough for rigor mortis to dissipate are known as __________ meats.
Q4) The two parts of the beef grading system are ______________ grade and ____________ assessment.
Q5) The most tender cuts of meat come from the animal's most exercised muscles. A)True
B)False
Q6) There are two types of white stews.What are they?
Q7) Braising is a moist-heat cooking technique appropriate for less tender cuts of meat. A)True
B)False
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Q8) What is the grade assigned to well-marbled meats with thick coverings of fat?
Chapter 13: Beef
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Sample Questions
Q1) Where is a New York steak cut from?
A)boneless strip loin
B)tenderloin
C)ponderosa hip
D)sirloin
Q2) What is another name for the aitch bone?
A)pelvic bone
B)hip bone
C)rump bone
D)pin bone
Q3) London broil is a cut fabricated from the:
A)sirloin tip
B)plate
C)hip
D)flank
Q4) The knuckle makes a good roast.
A)True
B)False
Q5) The _________ is located beneath the loin eye muscle,on the other side of the bone.
Page 15
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Chapter 14: Veal
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Sample Questions
Q1) The shank is often purchased separated from the breast.
A)True
B)False
Q2) Veal émincé is finely chopped,lean veal.
A)True
B)False
Q3) The foresaddle is separated between which sets of ribs:
A)4<sup>th</sup> and 5<sup>th</sup>
B)12<sup>th</sup> and 13<sup>th</sup>
C)10<sup>th</sup> and 11<sup>th</sup>
D)11<sup>th</sup> and 12<sup>th</sup>
Q4) Formula-fed veal is also fed some grass.
A)True
B)False
Q5) Calves' liver is popular because it is more tender and mild than beef liver is.
A)True
B)False
Q6) The meat from formula-fed calves and free-range calves is the same.
A)True
B)False
Page 16
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Chapter 15: Lamb
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Sample Questions
Q1) The flank is commonly used in shepherd's pie.
A)True
B)False
Q2) Lamb that has not eaten grass is:
A)spring mutton
B)young lamb
C)baby lamb
D)spring lamb
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) All of the primal loin meat is very tender.
A)True
B)False
Q5) The sirloin end of the lamb leg is more tender than the shank end.
A)True
B)False
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Chapter 16: Pork
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Sample Questions
Q1) The highest quality and most expensive cuts of pork come from the:
A)loin
B)ham
C)belly
D)leg
Q2) A great deal of pork is marketed as cured products.
A)True
B)False
Q3) Spareribs are always sold fresh.
A)True
B)False
Q4) Which of the following best characterizes pork shoulder blade?
A)high ratio of bone to meat
B)lean and somewhat tough
C)quite fatty,with small muscles
D)very meaty and tender
Q5) The hocks and the feet are the same thing.
A)True
B)False
Q6) The shoulder ___________ and the shoulder _____________ form the whole shoulder.
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Chapter 17: Poultry
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Sample Questions
Q1) Typically,how many people would a 2 kg (4.5 lb)duck serve?
A)2
B)3
C)4
D)5
Q2) From which bird is foie gras derived?
A)duck only
B)duck,goose,or free range chicken
C)duck and goose
D)goose only
Q3) The best way to prepare a mature chicken is by:
A)sautéing
B)poaching
C)stewing
D)baking
Q4) Ratites include ________________,________________,and ________________.
Q5) Chicken can be cooked by any method.
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) Unlike other animals that are slaughtered when they are young,boars have the best flavour when they are more mature.
A)True
B)False
Q2) Game is almost always sold pre-cut into subprimals or portions.
A)True
B)False
Q3) Game birds should be cooked:
A)medium rare
B)rare
C)well done
D)medium
Q4) Antelope meat is cut and fabricated in a manner similar to that for ________________.
Q5) Venison is known for its abundance of marbling.
A)True
B)False
Q6) Game birds are butchered using the same techniques as are domesticated poultry.
A)True
B)False
Page 20
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Chapter 19: Fish Shellfish
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Q1) Which of the following fish is not available commercially in Canada?
A)Dover sole
B)freshwater bass
C)dolphinfish
D)St.Peter's fish
Q2) How are fish and shellfish graded?
A)Grade 1,2,or 3
B)Grade A,B,or C
C)prime,choice,select,or standard
D)no grading protocol exists for fish and shellfish in Canada
Q3) A 675 g lobster takes ________ minutes to boil.
Q4) Angler fish are also known as:
A)orange roughy
B)ugly fish
C)monkfish
D)snapper
Q5) Salmon are anadromous fish,living in the sea and migrating to fresh water to breed.
A)True
B)False
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) To prepare foie gras,the liver should be soaked in ________________ overnight.
Q2) 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
Q3) Any type of forcemeat can be used to make a terrine.
A)True
B)False
Q4) Aspic jelly is made from strong gelatinous stock.
A)True
B)False
Q5) Poached,oblong-shaped portions of mousseline are known as________________.
Q6) How are rillettes and confits preserved?
Q7) When cold-smoking foods,the correct temperature range is:
A)0-34ºC (32-40°F)
B)10-29ºC (50-85°F)
C)71-82ºC (160-180°F)
D)93-121ºC (200-250°F)
Q8) Chaud-froid sauce is thickened with __________________. Page 22
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Chapter 21: Vegetables
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Q1) The term "buffet" refers to both an event and a way food can be presented.
A)True
B)False
Q2) Neither the staff nor the diners should have to cross a dance floor or walk in front of a podium.
A)True
B)False
Q3) Food can be heated in a chafing dish.
A)True
B)False
Q4) What are two advantages of a station buffet?
Q5) What is the first decision,the one that sets the tone of the event,when planning a buffet?
A)cost
B)theme
C)menu
D)table arrangement
Q6) What three factors should a chef consider when planning a buffet menu?
Q7) List three pieces of special equipment that are needed for keeping hot foods hot and cold foods cold on a buffet.
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Chapter 22: Potatoes, Grains and Pasta
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Q1) Sunchokes are actually members of the artichoke family.
A)True
B)False
Q2) Which of the following pigments is the most stable?
A)carotenoids
B)anthoxanthins
C)anthocyanins
D)flavonoids
Q3) Vegetables garnished with sautéed almonds can be referred to as:
A)noisette
B)glazed
C)amandine
D)au gratin
Q4) Which of the following is not from the brassica family?
A)kale
B)cauliflower
C)broccoli
D)cucumber
Q5) Peeled,seeded,and diced tomato flesh is called _____________________.
Q6) Celery root is also known as ________________.
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Chapter 23: Healthy Cooking
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Q1) Which of the following is the best type of potato for making French fries?
A)new red
B)russet
C)sweet
D)bintje
Q2) Which of the following best describes tortellini?
A)squares of dough folded and shaped into rings
B)squares of dough folded into rectangles
C)round hats with a brim of dough
D)circles of dough folded into half moons
Q3) Italian-style pastas are properly cooked when they are:
A)cooked according to instructions on the box
B)al dente
C)cooked for 10-12 minutes
D)thrown against the wall,and they stick
Q4) When cooking pastas:
A)don't rinse the pasta if it is to be served hot.
B)salt pasta to taste as soon as it is drained.
C)add oil to the cooking water.
D)to prevent breakage,don't stir the water during cooking
Page 26
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Chapter 24: Salads and Salad Dressings
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Q1) A fruitarian will eat fruits but not nuts or seeds.
A)True
B)False
Q2) 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
Q3) 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
Q4) According to the United Soybean Board,soy protein is the only plant protein that is equivalent to animal protein.
A)True
B)False
Q5) Name three "meaty" vegetables that work well as the centrepiece of a vegetarian dish.
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Chapter 25: Fruits
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Q1) Generally,how many heads of lettuce are there in a case?
A)6
B)24
C)12
D)8
Q2) All salads are low in fat.
A)True
B)False
Q3) Which of the following is a composed salad?
A)tuna salad
B)tomato salad
C)potato salad
D)Niçoise salad
Q4) Many flowers and blossoms are toxic,especially those grown from:
A)trees
B)squashes
C)bulbs
D)calendulas
Q5) ___________ is the emulsifier used in making mayonnaise
Q6) What are two reasons why greens should be well-dried after washing?
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Chapter 26: Sandwiches
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Q1) The browning of cut fruits can be reduced by dipping them in an acidic liquid,a technique known as __________.
Q2) The essential ingredients in fruit gel are __________,__________,__________,and sugar.
Q3) Which type of fruit gel is made with fruit juice and sugar only?
A)jelly
B)jam
C)preserves
D)compote
Q4) What is the most popular variety of seedless sweet oranges?
A)bitter
B)Valencia
C)blood
D)navel
Q5) Many fruits,especially berries and apple or pear slices,are now individually quick frozen (IQF).
A)True
B)False
Q6) The browning of cut fruits is known as _________________
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Chapter 27: Charcuterie
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Q1) Moisture content in flour cannot exceed:
A)5%
B)10%
C)15%
D)20%
Q2) Baked goods will become stale because of:
A)temperature
B)moisture loss
C)starch retrogradation
D)all of the above
Q3) What are glutenin and gliadin that form gluten?
A)starches
B)fibres
C)proteins
D)carbohydrates
Q4) What is the name of the blend of hard and soft wheat flours designed for use in a wide range of baked goods?
Q5) Starches gelatinize at temperatures above 60°C (140°F).
A)True
B)False
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Chapter 28: Hors Doeuvre and Canapés
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Q1) Bread flour is the best choice for making quick breads.
A)True
B)False
Q2) Products made with baking powder need to contain acid.
A)True
B)False
Q3) Sodium aluminum sulfate is a component of baking powder.
A)True
B)False
Q4) __________ is a crumbly topping for muffins made with flour,fat,sugar,and flavourings.
Q5) Griddle cakes are also called __________.
Q6) Baking soda will react with acidic ingredients,such as sour cream or buttermilk,producing carbon dioxide.
A)True
B)False
Q7) Quick breads are always made without yeast.
A)True
B)False
Q8) In the production of muffin batters,the fat used is __________.
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Chapter 29: Principles of the Bakeshop
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Sample Questions
Q1) Liquid added to a yeast dough made with fresh yeast should have a temperature of:
A)16-18 °C (61-64°F)
B)20-24°C (68-76°F)
C)26-32°C (79-90°F)
D)38-42°C (100-108°F)
Q2) Salt makes gluten stronger and more elastic.
A)True
B)False
Q3) At what temperature does yeast die?
A)29°C (84°F)
B)39°C (102°F)
C)49°C (120°F)
D)59°C (138°F)
Q4) Active dry yeast is killed off at 40°C.
A)True
B)False
Q5) Yeast should not be frozen.
A)True
B)False
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Chapter 30: Quick Breads
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Sample Questions
Q1) Which of the following fats will produce the flakiest pastry?
A)butter
B)lard
C)oil
D)soft margarine
Q2) Mealy doughs tend to require more moisture.
A)True
B)False
Q3) Soggy crust is the result when:
A)the wrong dough is used
B)it is not baked long enough
C)the oven temperature is too low
D)all of the above
Q4) A cobbler usually:
A)has a bottom crust only
B)can be shaped easily for plated service
C)has a pre-cooked filing
D)has a top crust only
Q5) A cream pie filling is similar to a ____________
Q6) When making a mealy dough,the fat is cut to resemble coarse
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Chapter 31: Yeast Breads
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Sample Questions
Q1) French buttercream is richer than Italian buttercream because it contains egg yolk.
A)True
B)False
Q2) High-ratio cake formulas require the use of ___________ __________.
Q3) What is the main purpose of creaming together fat and sugar when making a butter cake?
Q4) Frosting based on a meringue made with hot sugar syrup is:
A)royal icing
B)fondant
C)foam
D)fudge
Q5) If emulsified ening is not available,all purpose ening and increased sugar can be substituted.
A)True
B)False
Q6) Whipping whole eggs with sugar makes spongecakes.
A)True
B)False
Q7) Proteins provide ____________ to cakes.
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Chapter 32: Pies, Pastries and Cookies
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Q1) Slowly whisking a hot liquid into egg yolks when making a stirred custard sauce is called:
A)folding
B)emulsifying
C)tempering
D)conditioning
Q2) Sabayon can be served hot or cold.
A)True
B)False
Q3) A properly made custard sauce should coat the back of a spoon.
A)True
B)False
Q4) Pieces of bread mixed with an egg custard and baked will result in a _____________ ______________.
Q5) What is a coulis thickened with?
A)unflavoured gelatin
B)whipped cream
C)puréed fruit
D)whipped egg whites
Q6) Vanilla custard sauce is also known as _________________
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Chapter 33: Cakes and Frostings
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Sample Questions
Q1) Eggs used for poaching should be very fresh and at room temperature.
A)True
B)False
Q2) Which of the following is true of brunch?
A)rarely includes alcoholic beverages
B)often offers breakfast sandwiches
C)a leisurely experience
D)a rushed experience
Q3) Many cultures around the world eat a variety of rice dishes as a main breakfast food.
A)True
B)False
Q4) Blintzes differ from crepes in that they are:
A)actually the same thing with a different name
B)cooked on one side initially
C)stuffed with cheese
D)golden brown
Q5) Why should meats be fully cooked before incorporating them into egg dishes such as omelettes and quiches?
Q6) _________________ and ______________ are the most common breakfast beverages.
Page 37
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) Smørbrød is a term for cold open-faced sandwiches.
A)True
B)False
Q2) A sandwich should be cut into small pieces for service if it is served hot.
A)True
B)False
Q3) What does hors d'oeuvre mean?
Q4) Corned beef,sauerkraut,swiss cheese,and Thousand Island dressing are the filling for a grilled:
A)Clubhouse sandwich
B)Monte Cristo sandwich
C)Reuben sandwich
D)Muffaletta sandwich
Q5) 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
Q6) Name five pieces of equipment or hand tools useful for preparing cold deli sandwiches.
Page 38
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Chapter 35: Plate Presentation
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Sample Questions
Q1) Coffee became popular in Europe in which century?
A)14<sup>th</sup>
B)16<sup>th</sup>
C)17<sup>th</sup>
D)18<sup>th</sup>
Q2) In what Canadian areas is VQA (Vintners Quality Assurance),which sets standards for the production of wine and appellations,most active?
Q3) A tisane is the correct term for an herbal tea that does not contain any real tea.
A)True
B)False
Q4) In wine making,what does the term "must" refer to?
Q5) 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%
Q6) How is espresso made?
Q7) What are the four guidelines for matching beer with food?
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Chapter 36: Buffet Presentation
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Sample Questions
Q1) The focal point on a plate of food is the:
A)front
B)garnish
C)highest point
D)plate decoration
Q2) Which of the following is best for moulding in a timbale?
A)rice pilaf
B)polenta
C)potato gratin
D)broccoli sauté
Q3) The term encompassing the colour,texture,and arrangement of a plate of food is:
A)presentation
B)service
C)composition
D)buffet
Q4) The neatness and cleanliness of a plate is most important for its presentation.
A)True
B)False
Q5) The texture of foods refers to how _____________ or _____________ and __________ or _____________ it looks.
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