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SkillsUSA Culinary Regional Exam 2015Competitor Number: ____Multiple ChoiceIdentify the letter of the choice that best completes the statement or answers the question.____1. A bouquet garni traditionally is made up of: A. bay leaf, thyme, and parsley stems B. celery, carrots, and onions C. garlic, shallots, and parsley D. rosemary, basil, and garlic____2.Sautéing is considered what type of cooking method? a.Moist-heat c.binationd.Dry-heat____3.Which term refers to a process of coating baby carrots in honey to give them a glossy appearance?a.Steamingc.Sautéingb.Glazing d.Blanching ____4.The dairy based mother sauce that contains roux is called?a.espagnolec.bechamel b.velouted.hollandaise ____5.Putting herbs and spices in cheesecloth and tie it closed with twine is called?a.A chef spice bagc.Herb bagb. A Sachetd.Spice bag____6.The definition of “mise en place” is:a.Use correct measuring equipmentc. Keeping a clean kitchenb.Keep organized during the dayd.Having everything in it’s place____7.Dry food should be stored:a.at temperatures between 41°F (5°C) and 50°F (10°C).c.in boxes that are packed tightly together.b.out of sunlightd.in boxes that are pushed next to the walls.____8.After washing dishes in a three-compartment sink, they should be dried by a.using a 100% cotton ragc.Put away wetb.letting them air dry in a rackd.using an electric hot-air blower____9.The primary reason for using herbs and spices is to?a.add flavor to food. c.shorten cooking timeb.add vitamins and minerals to foodd.preserve the food's color____10.When making vinaigrette dressing, the recommended ratio of oil to vinegar is?a.3:1c.1:1b.5:1d.10:1____11.A raft is part of the production of which of the following soups? a.cream soups c.consomme b.chowderd.bisque____12.The yield of a recipe tells us: a.Temperature needed for bakingc.When to stop mixingb.How many servings the recipe will maked.How much salt to use____13.Which method is best for cooking meat that is less tender? a.Blanchingc.Braising b. Roasting d.Deep frying ____14.FIFO is short for:a.Fancy Ingredient Food Organizationc.None of the aboveb.First In First Outd.Federal Information for Oldies____15. A type of fresh water fish is A. trout B. swordfish C. turbot D. haddock____16.Which of the following statements about frozen storage is true?a.Freezing food that you are uncertain of makes it safe.c.Frozen food can be stored indefinitely and the quality will not be affected.b.Freezing kills all microorganismsd.Freezing slows the growth of microorganisms____17.What is the best way to prevent fresh fruits that have been cut from browning? a.By coating them with an acid as soon as they are cut c.By covering them with a paper bag b.By placing them in the refrigerator d.By covering them with wax paper ____18.To safely cool a 5 gallon stock pot of chili, you should:a.Cover the pot tightly and put into freezerc.Put the pot into an ice bath to Cool down, and then divide intosmaller containersb.All of the above will workd.Put the pot into the refrigerator anstir occasionally____19.In which pan should scrambled eggs for a breakfast buffet be placed? a.Sheet pan c.Roasting pan b.Hotel pan d.Sauce pan ____20.When the following products are stored in a refrigerator, which should be placed on the top shelf?a.Raw whole turkeyc.Raw fishb.Ground porkd.Chicken salad____21.An example of a food borne illness is: Robitussinc.Pneumoniab.Salmonellad.All of the above____22.Pots and pans should be cleaned and sanitized?a.every 8 hoursc.after every shiftb.after every used.at the end of the day____23.What is another name for the broiler used to top-brown foods or finish off dishes? a.rondeau c.salamander b.rotisserie d.griddle ____24.Fruits characterized by their thick skins, aromatic oils, and segmented flesh are called. a.bananasc.drupes.b.melonsd.citrus fruits____25.Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid?a.simmer poach boilc.boil simmer poach b.none of the aboved.poach boil simmer____26.The abbreviation for pound is:a.pldc.poub.Lb ____27.A chef needs 3Ib trimmed cabbage, Cabbage has a 80% yield percentage. How much untrimmed cabbabe is needed?a.3.75 lbc.2.4 lbb.3.27 lbd.24 lb____28.How many total ounces result when 7.28 ounces are added to 3.45 ounces?a.11.13 ozc.3.83 ozb.10.73 ozd.4.00 oz____29.Which of the following is the correct order of USDA beef grades if they are arranged from the lower grade > higher grade?a.choice > select > primec.select > choice > primeb.none of the aboved.prime > select > choiceMatchingRead each description carefully. Match each description with the correct key term. Use each term only once. a.Carryover cookingf.Batterb.Searg.Pan-fryc.Open-spit roasth.Deep-friedd.Dredgingi.Recovery timee.Breadingj.Broiling____30.To place the food on a metal rod or long skewer and slowly turn it over the heat source.____31.A semi-liquid mixture containing ingredients such as flour, milk, and eggs.____32.Foods that are cooked completely submerged in heated fat or oil.____33.A coating made of eggs and crumbs.____34.The cooking style in which fat covers about one-half to three-quarters of the food.____35.The cooking that takes place after you remove something from the heat source.____36.To cook food directly under a primary heat source.____37.To coat foods with flour or finely ground crumbs.____38.The time it takes for the fat or oil to return to the preset temperature.____39.To quickly brown food at the start of the cooking process.Using the choices below, match the following with its proper equivalent. Answers may be used more than once.a.2b.4c.8d.16____40.quarts in a gallon____41.ounces in a pint____42.pints in a quart____43.cups in a gallon____44.tablespoons in an ounce____45.ounces in a pound____46.ounces in a cupTrue/FalseIndicate whether the sentence or statement is true or false.____47.A chinois and china cap are cone-shaped strainers used for straining stock____48.Liquid and dry ingredients can both be accurately measured with the same set of measuring cups.____49.As long as you are wearing gloves, you do not have to wash your hands.____50.Fresh herbs should be stored loosely wrap in a damp cloth and refrigerateSkillsUSA Culinary Regional ExamAnswer Section 1. A26. B2. D27. A3. B28. B4. C29. C5. B 30. C6. D 31. F7. B 32. H8. B 33. E9. A34. G10. A 35. A11. C36. J12. B37. D13. C38. I14. B39. B15. A40. B16. D41. D17. A42. A18. C43. D19. B44. A20. D45. D21. B46. C22. B47. T23. C48. F24. D49. F25. C50. T ................
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