Hotel and Restaurant Cooking
Exam Answer Key
Course Introduction
Hotel and Restaurant Cooking is a comprehensive course that explores the essential culinary techniques, food preparation methods, and kitchen management practices required in professional hotel and restaurant settings. Students will learn about menu planning, food safety and sanitation, ingredient selection, and the use of commercial kitchen equipment. Emphasis is placed on the development of practical skills in preparing appetizers, main courses, desserts, and specialty dishes, along with the principles of plating and presentation. The course also covers industry standards for service quality and teamwork, preparing students for successful careers in hospitality and food service.
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) 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
Q3) 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.
Q4) Which great 20th-century chef is credited with modernizing French cuisine?
A)Auguste Escoffier
B)Fernand Point
C)Roger Vergé
D)Antoine Beauvilliers
Answer: A
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) A bacterial illness that has characteristics of both intoxication and infection is known as a __________.
Answer: toxin-mediated infection
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) Frozen foods should be stored at a temperature of __________ or lower.
Answer: -18°C (0°F)
Q4) To prevent pest infestation,foods and supplies should be stored off the floor.What is the recommended distance between the floor and the first shelf?
A)15cm (6 inches)
B)30cm (12inches)
C)45cm (18 inches)
D)2cm (1 inch)
Answer: A
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4
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) Where are polyunsaturated fats most often found?
A)beef fat
B)poultry
C)olive oil
D)soybeans
Answer: D
Q3) Vitamins B and C are water soluble.
A)True
B)False
Answer: True
Q4) What is Canada's Food Guide?
Answer: It is an educational tool for a healthy,balanced diet.
Q5) __________ and __________fats come primarily from plants.
Answer: monounsaturated;polyunsaturated
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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) A menu that repeats itself at the end of a set time period is a:
A)periodic menu
B)rotating menu
C)cycle menu
D)none of the above
Q3) Explain why 1 cup of cream is 8 ounces,but 1 cup of flour is about 4.5 ounces.
Q4) What conversion factor would be used to change a recipe that produces 64-35 mL portions into one producing 140-600 mL portions?
Q5) A prix fixe menu is:
A)the same as table d'hôte
B)a complete meal for a set price
C)the same as a static menu
D)A and B only
Q6) Which of the following is the most important element of menu design?
A)language
B)layout
C)artwork
D)cover
Page 6
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Chapter 5: Knife Skills
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Sample Questions
Q1) Hotel pans can be used to bake,roast,poach,or steam.
A)True
B)False
Q2) A convection steamer is simply a convection oven fitted with steam injectors,which are useful for making hard,crusty breads.
A)True
B)False
Q3) One advantage of nonstick cooking surfaces is that they require more fat for cooking.
A)True
B)False
Q4) Ladles should not be used as measuring devices.
A)True
B)False
Q5) What cooking technology heats food very efficiently without heating the cooking surface?
Q6) The ______________ the portion scoop number is the ___________ the scoop's capacity.
Q7) A portion of the knife blade known as the _______ fits inside the handle.
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Q8) In a forged knife,the __________is the part of the blade that meets the handle.
Chapter 6: Flavors Flavorings
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Sample Questions
Q1) What should you do if your knife falls off the counter?
Q2) A steel is as good as a whetstone.
A)True
B)False
Q3) Why would you use a Parisienne scoop?
Q4) Julienne and batonnet are both matchstick-shaped cuts.
A)True
B)False
Q5) On a triple-faced whetstone,you should progress from the coarsest to the finest surface.
A)True
B)False
Q6) Always cut __________ (away from/towards)yourself,for safety reasons.
Q7) What cutting technique do you use when uniformity of size and shape do not matter?
A)chop
B)mince
C)dice
D)chiffonade
Q8) What is the smallest classic cut?
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Chapter 7: Dairy Products
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Sample Questions
Q1) Italian parsley is also known as coriander.
A)True
B)False
Q2) The four major groups of taste are __________,__________,__________,and
Q3) The dried berry of a tree that flourishes in Jamaica is:
A)allspice
B)masala
C)cardamom
D)peppercorn
Q4) When a dish lacks salt it tastes:
A)bitter
B)sour
C)flat
D)unbalanced
Q5) Aromas are detected in both the nose and at the back of the mouth.
A)True
B)False
Q6) What is the most commonly used seasoning?
Q7) 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) The coagulation point of albumen is higher than that of egg yolks.
A)True
B)False
Q2) Sour cream has a 30% fat content.
A)True
B)False
Q3) Scrambled eggs will be rubbery if they are:
A)overcooked
B)made with water instead of milk
C)made with old eggs
D)undercooked
Q4) Whipped butter can be substituted,volume for volume,with stick butter.
A)True
B)False
Q5) Cultured dairy products are too acidic to use in baking.
A)True
B)False
Q6) Mascarpone can be classified as a triple-cream cheese.
A)True
B)False
Page 10
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) Deep-fat frying is a ________________ method that uses ______________ as a cooking medium.
Q2) Deep-fat frying temperatures can reach as high as ______.
Q3) A solid muscle prepared using the cook-chill method should not exceed an overall thickness of:
A)50 mm
B)100 mm
C)150 mm
D)200 mm
Q4) In cook-chill processing,foods must be cooled to 20°C in less than _____hours.
Q5) According to research,what methodology will result in grilled meat that is juicier and more evenly cooked?
Q6) Baking and roasting are the same cooking method. A)True B)False
Q7) Stir-frying is another name for pan-frying. A)True B)False
Page 11
Q8) What do poaching and simmering have in common?
Q9) Stir-frying is a form of ___________.
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) Beurre blanc is made with whole butter.
A)True
B)False
Q2) How much flour does it take to thicken 4 litres of liquid to a medium consistency?
A)120 g
B)250 g
C)350 g
D)500 g
Q3) Gravy is a type of sauce made with roux and flavoured with pan drippings.
A)True
B)False
Q4) An aromatic court bouillon that may be served as an accompanying sauce is known as a ___________.
Q5) To temper a liaison means to bring it to room temperature before using it.
A)True
B)False
Q6) A sauce finished with a liaison will curdle at temperatures above 85°C.
A)True
B)False
Page 13
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Chapter 11: Soups
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Sample Questions
Q1) Cream soups should simmer after the addition of milk or cream..
A)True
B)False
Q2) What is the term for cooking vegetables until they are tender but not browned?
Q3) What are the two uses of garnishes in soup making?
Q4) In classic cuisine,what is used as a base for cream soups?
Q5) Which of the following would you not find in a traditional bisque?
A)lobster or shrimp shells
B)shellfish
C)rice
D)dark roux
Q6) Consommés should be:
A)stirred as soon as the raft forms
B)strained and degreased carefully
C)started with hot stock
D)boiled to develop flavour
Q7) All thick soups require the addition of heavy cream.
A)True
B)False
Q8) How can you rescue a poorly clarified consommé?
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) Frozen meat is safely defrosted:
A)in warm water
B)at room temperature
C)in the refrigerator
D)by microwaving
Q2) Wet aging is the process of storing fresh meats in an environment of controlled temperature,humidity,and air flow for up to six weeks.
A)True
B)False
Q3) The meat grading is voluntary and is paid for by the system.
A)True
B)False
Q4) What is the grade assigned to well-marbled meats with thick coverings of fat?
Q5) A stew prepared by searing the meat without colouration and cooking it in its sauce is a:
A)fricasse
B)blanquette
C)Irish stew
D)chili con carne
Q6) Name three different types of stews.
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Chapter 13: Beef
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Sample Questions
Q1) The skirt steak is found in the:
A)chuck
B)loin
C)plate
D)breast
Q2) It's possible to cut a tenderloin,a sirloin,and a loin from the same carcass.
A)True
B)False
Q3) The sirloin accounts for approximately 28% of the carcass.
A)True
B)False
Q4) In which primal is the shoulder clod found?
A)chuck
B)plate
C)shank
D)breast
Q5) The chuck is the largest primal cut.
A)True
B)False
Q6) The _________ _________ primal is the anterior part of the beef loin.
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Chapter 14: Veal
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Sample Questions
Q1) Veal carcasses are graded for quality based on the meat's ____________,overall ______________,and ____________________.
Q2) What is the most common fabricated cut derived from the leg?
A)stew
B)steak
C)roast
D)cutlet
Q3) The shank is often purchased separated from the breast.
A)True
B)False
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 shoulder of veal is sometimes referred to as the _____________.
Q6) Veal is the meat of young,formula-fed or free-range calves weighing less that 160 kg,hide off.
A)True
B)False
Page 17
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Chapter 15: Lamb
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Sample Questions
Q1) A lamb rack contains seven rib bones.
A)True
B)False
Q2) Lamb is generally regarded as tender throughout.
A)True
B)False
Q3) Ground lamb is typically made from the leg meat.
A)True
B)False
Q4) The flank is commonly used in shepherd's pie.
A)True
B)False
Q5) Lamb shanks are often:
A)braised
B)roasted
C)sautéed
D)grilled
Q6) When frenching a rack,the bones are trimmed to about 10 cm (4 in)from the edge.
A)True
B)False
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Chapter 16: Pork
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Sample Questions
Q1) The shoulder blade is a square cut.
A)True
B)False
Q2) How can you prepare ham?
A)curing
B)smoking
C)braising
D)A and B
Q3) The picnic is the upper portion of the hog's foreleg.
A)True
B)False
Q4) Hogs are bred to have long loins.
A)True
B)False
Q5) The arm bone is found in the ______________ primal.
Q6) Canadian back bacon is prepared from boneless pork loin.
A)True
B)False
Q7) loin chops
Q8) The hip bone is located in the _____________ primal.
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Chapter 17: Poultry
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Sample Questions
Q1) What is the first step when cutting a bird into pieces?
A)remove the skin
B)remove the legs
C)cut the bird in half
D)cut off the wings
Q2) All poultry should be cooked to well done.
A)True
B)False
Q3) A bird's tenderness is indicated by its class.
A)True
B)False
Q4) Turkey is divided into two classes: _________________ and
Q5) Agriculture Canada recognizes categories of birds.These are referred to as: A)types
B)groups
C)species
D)kinds
Q6) Chicken can be cooked by any method. A)True B)False
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Chapter 18: Game
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Sample Questions
Q1) Compared to domestic meat,game meats are:
A)expensive,fatter,stronger
B)lighter,milder,fatter
C)darker,stronger,leaner
D)inexpensive,stronger,coarser
Q2) Musk ox is similar to venison.
A)True
B)False
Q3) Opossum is a ground game.
A)True
B)False
Q4) The dressed weight of a farm-raised pheasant is:
A).45-.6 kg (1-1.3 lbs)
B).68-1 kg (1.5-2.2 lbs)
C)1.2-1.8 kg ( 2.6- 4 lbs)
D).85-1.5 kg (1.8-3.3 lbs)
Q5) Younger animals are more ______________ than are older ones.
Q6) Game is almost always sold pre-cut into subprimals or portions.
A)True
B)False
Page 21
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) Which of the following is a member of the sole (soleidae)family?
A)Dover sole
B)lemon sole
C)English sole
D)petrale sole
Q2) The most common edible mussel is the ________________ mussel.
Q3) Like salmon and cod,shellfish are very lean.
A)True
B)False
Q4) Golden caviar is produced from:
A)whitefish
B)wahoo
C)lumpfish
D)beluga
Q5) Fresh oysters should be stored:
A)on crushed ice
B)flat side down
C)flat side up
D)on an upper shelf in the fridge
Q6) What has been removed from dressed fish?
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Chapter 20: Eggs Breakfast
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Sample Questions
Q1) How much gelatin is added to one litre of liquid when making a soft aspic for glazing slices of pâté?
A)40 g
B)50 g
C)80 g
D)100 g
Q2) Any type of forcemeat can be used to make a terrine.
A)True
B)False
Q3) 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
Q4) What is a panada?
A)pork liver
B)binder
C)seasoning
D)fat
Q5) Sodium nitrite _________________ _________________ growth.
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Chapter 21: Vegetables
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Sample Questions
Q1) 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
Q2) Which of the following will usually define the menu?
A)theme
B)day of the week
C)mood of the chef
D)catering staff
Q3) As a general rule,how many people can a single-sided buffet serve?
A)up to 50
B)50 to 75
C)up to 100
D)not more than 150
Q4) Putting the buffet in several stations is not a good practice for large groups as it creates confusion.
A)True
B)False
Q5) What can be inserted under serving pieces to add height to a buffet display?
Page 24
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Chapter 22: Potatoes, Grains and Pasta
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Q1) The difference between blanching and parboiling is in the:
A)cooking liquid
B)type of vegetable being prepared
C)cooking time
D)water temperature
Q2) 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
Q3) To preserve the colour of red cabbage during cooking:
A)blanch the cabbage in the steamer
B)add an acid at the beginning of cooking
C)sauté the cabbage first
D)add an alkali at the beginning of cooking
Q4) Edamame are high in protein,fibre,and phytochemicals.
A)True
B)False
Q5) The secret to excellent tempura batter is ___________ batter and ___________ ingredients.
25
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Chapter 23: Healthy Cooking
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Q1) Potatoes should not be refrigerated.
A)True
B)False
Q2) What type of flour is Italian dried pasta made from?
A)semolina
B)rice
C)whole wheat
D)buckwheat
Q3) Wheat kernels are also known as:
A)berries
B)durum
C)whole wheat
D)grain
Q4) One of the few plant seeds that is a complete protein source is:
A)bulgur
B)couscous
C)groats
D)quinoa
Q5) Any dried pasta made with wheat flour may be referred to as _______________,regardless of its shape.
Page 26
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Chapter 24: Salads and Salad Dressings
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Q1) Name three grain beverages that can be used in place of stock or dairy products when making soups,sauces,and custards.
Q2) Vegetarians who consume dairy and/or eggs have a more difficult time meeting their nutritional needs.
A)True
B)False
Q3) An argument for vegetarianism in the book "Diet for a Small World" concludes that:
A)wasteful use of agricultural resources in raising animals for meat has led to world hunger
B)meat-based diets are less healthful than vegetable-based diets are C)there are problems with the practice of factory farming
D)vegetarianism is an environmental imperative
Q4) There are no natural plant sources of vitamin B<sub>12</sub>.
A)True
B)False
Q5) In which centuries did vegetarianism catch on as a diet of choice in Europe and North America?
Q6) What can replace demi-glace for a vegetarian dish?
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Chapter 25: Fruits
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Q1) The popular salad mixture of baby lettuces is called:
A)mesclun
B)lactuca
C)cos
D)micro greens
Q2) Bound salads are frequently made with:
A)mayonnaise
B)starchy ingredients
C)chopped chicken or tuna
D)any of the above
Q3) All salads are low in fat.
A)True
B)False
Q4) In general,what component of a composed salad are the greens?
A)body
B)base
C)garnish
D)binder
Q5) There are four components to a composed salad: the ____________,the _____________,the _________,and the _____________.
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Chapter 26: Sandwiches
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Q1) Which of the following is not a member of the gourd family?
A)cantaloupe
B)watermelon
C)pomegranate
D)honeydew
Q2) Canning fruits destroys all their vitamins.
A)True
B)False
Q3) Freezing does not affect the quality of most fruits.
A)True
B)False
Q4) Bananas are the berries of an herb.
A)True
B)False
Q5) Fruits contain up to 95% water.
A)True
B)False
Q6) The juice can be extracted from fruits in two ways: __________ and __________.
29
Q7) The enzyme in pineapple that breaks down gelatin is called
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Chapter 27: Charcuterie
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Q1) Arrowroot is the best starch to use when a long buffet-table life for a sauce is required.
A)True
B)False
Q2) Unsweetened chocolate and bittersweet chocolate refer to the same product.
A)True
B)False
Q3) It is best to store breads _________ or at _________ temperature.
Q4) When substituting sheet gelatin for granulated gelatin in a recipe,use:
A)twice as much by weight
B)equal amounts by weight
C)equal amounts by volume
D)60% as much by weight
Q5) Brown sugar is a combination of molasses and refined sugar.
A)True
B)False
Q6) The main difference between a dough and a batter is gluten development.
A)True
B)False
Q7) Why should you measure ingredients by weight instead of by volume?
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Chapter 28: Hors Doeuvre and Canapés
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Q1) Equal quantities of flour,sugar,and butter mixed together will produce a topping known as:
A)sweet topping
B)crumble
C)strudel
D)streusel
Q2) What is the term for the holes that form inside baked goods when they are overmixed?
Q3) The dough for biscuits and scones should be kneaded until it is springy and elastic.
A)True
B)False
Q4) When making quick breads using the biscuit method,the texture of the fat should be __________.
Q5) When baked goods are prepared using the muffin method,the fat is soft.
A)True
B)False
Q6) Quick breads are always made without yeast.
A)True
B)False
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Chapter 29: Principles of the Bakeshop
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Q1) Brewer's yeast has the same leavening capabilities as baker's yeast.
A)True
B)False
Q2) Too much salt will __________ the yeast.
Q3) The leavening agent in puff pastry dough is:
A)steam
B)baking powder
C)yeast
D)eggs
Q4) Yeast converts carbohydrates into:
A)carbon dioxide
B)carbon dioxide and alcohol
C)oxygen and alcohol
D)carbon dioxide and oxygen
Q5) A crisp crust will be achieved by using a __________ wash.
Q6) Instant dry yeast can be blended with dry ingredients in a bread formula.
A)True
B)False
Q7) What is the term for the initial and sudden rise of bread dough when it is placed in a hot oven?
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Chapter 30: Quick Breads
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Sample Questions
Q1) What is a typical use for sweet pastry?
A)pastry cases
B)cookies
C)tart shells
D)pie crusts
Q2) What is the very thin,crisp flaky dough used for Middle Eastern pastries?
Q3) A product similar to a pie except made in a shallow,straight-sided pan (often with fluted edges)is referred to as a _____________________.
Q4) Sweet paste is sturdier than flaky or mealy dough because it contains _____________ _____________.
Q5) What is the term that refers to a pie shell baked before it is filled?
Q6) For best results,custard pies are baked on ____________ heat for the first ten minutes and finished on ____________ heat.
Q7) A crumb crust can only be used with unbaked pies,such as those with cream fillings.
A)True
B)False
Q8) A ______________ is a rich cake for which part or all of the flour is replaced with finely chopped nuts.
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Chapter 31: Yeast Breads
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Sample Questions
Q1) Cake should be completely cooled before being removed from the pan.
A)True
B)False
Q2) The leavening agent in a genoise is:
A)whipped egg whites
B)warmed,whipped whole egg and sugar
C)baking powder
D)baking soda
Q3) Whipping whole eggs with sugar makes spongecakes.
A)True
B)False
Q4) The amount of leavening agent should be ___________ at higher altitudes.
Q5) Frosting based on a meringue made with hot sugar syrup is:
A)royal icing
B)fondant
C)foam
D)fudge
Q6) High-ratio cake formulas require the use of ___________ __________.
Q7) Proteins provide ____________ to cakes.
Q8) Biscuit Joconde is also known as ____________ _______________.
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Chapter 32: Pies, Pastries and Cookies
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Q1) 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
Q2) Crème brûlée should be served hot from the oven with a crunchy,caramelized sugar glaze.
A)True
B)False
Q3) When making crème Chantilly,the sugar should be added right away.
A)True
B)False
Q4) Gelato,ice cream,and semifreddi are all frozen,churned desserts.
A)True
B)False
Q5) Caramel sauce and butterscotch sauce both begin with a sugar syrup that is cooked until it is a deep,golden brown.
A)True
B)False
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Chapter 33: Cakes and Frostings
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Q1) How are eggs prepared for Eggs Benedict?
A)poached
B)pan-fried
C)shirred
D)soft boiled
Q2) 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
Q3) The cooking method used to prepare scrambled eggs is _________________.
Q4) Why should meats be fully cooked before incorporating them into egg dishes such as omelettes and quiches?
Q5) Rubbery scrambled eggs are the result of:
A)overcooking
B)using water instead of milk
C)using old eggs
D)undercooking
Q6) Corn flakes started out as a ____________ food in the 1890s.
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) How many hors d'oeuvre pieces,per person,should you prepare for a one-hour cocktail party?
Q2) How are hot closed sandwiches,such as hamburgers,usually presented to the diner?
Q3) Spinach and feta wrapped in phyllo and baked describes:
A)rumaki
B)hummus
C)satay
D)spanakopita
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 characteristics of osetra caviar?
A)small and very crisp eggs,natural golden yellow
B)largest and most fragile eggs
C)medium-sized eggs,golden yellow to brown,considered the best
D)small eggs,light to dark grey in colour
Q6) Hot dips are often served in _______ ____________.
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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) While black and oolong tea may be served hot,it is best to serve green tea cold.
A)True
B)False
Q3) What are the four guidelines for matching beer with food?
Q4) Juice can be extracted from fruit by:
A)pressure and blending
B)processing and puréeing
C)cooking and straining
D)pressing and purifying
Q5) What beverage is considered to be the fastest growing segment of the beverage industry?
Q6) Flambéing means igniting liquor so that the alcohol burns off and the flavour of the liquor remains.
A)True
B)False
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Chapter 36: Buffet Presentation
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Q1) Food can be _____________ or _____________ into various shapes for visual appeal.
Q2) Which of the following could you use to decorate entree plates?
A)powdered sugar
B)finely chopped herbs
C)raspberry coulis
D)cocoa powder
Q3) What is important to remember when plate decorating with two sauces?
A)use squirt bottles
B)make sure they have the same viscosity
C)make them both flavourful
D)make fanciful designs
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) Give an example of an entree that illustrates how a sauce can be both an integral part of a dish and an addition to its visual appeal.
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