Culinary Arts Sample Assessment Questions
Culinary ArtsSample Assessment QuestionsAuthored by: Statewide Instructional Resources Development Centerwww.cte.sfasu.edu
25 Recall/Reproduction Assessment Questions1. Who is widely known as the father of modern cuisine?a. Auguste Escoffierb. Antoine Caremec. Thomas Kellerd. Louis Pasteur2. is the movement of harmful microorganisms from one surface to another.a. Contaminationb. Sanitationc. Cross-contaminationd. Poor personal hygiene3. What type of fire extinguisher will put out a grease/oil fire?a. Class Ab. Class Bc. Class Dd. Class K4. How long should you wash your hands with soap before rinsing?a. 5 secondsb. 10 - 15 secondsc. 20 secondsd. 25 - 35 seconds5. and must BOTH be done to eliminate and preventcontamination.a. Wash hands, wear glovesb. Clean, sanitizec. Cook, cleand. None of the above6. The acronym HACCP stands for:a. Hazard Analysis Control Contamination Pointb. Hazard Actual Critical Control Pointc. Hazard Analysis Critical Control Pointd. None of the abovePage17. Many restaurants their employees by giving them work experience in many differenttasks.a. rewardb. trainc. developd. cross-trainCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
8. is insurance that pays for medical expenses and lost wages if you are injured onthe job.a. Medicareb. Workers compensationc. Social Securityd. Compensatory time9. What is the term for the technique to suggest a larger size or better quality than the customer’s originalorder?a. Upsellingb. Daily specialc. Extra sellingd. None of the above10. In , the food is completely prepared, portioned, plated, and garnished inthe kitchen.a. Russian Serviceb. Modern American Plated Servicec. French Serviced. Buffet Service11. What is an essential tool that helps ensure that food products meet safety standards duringreceiving?a. Probe thermometerb. Receiving scalesc. Work tablesd. Chafing dishes12. To safely carry a knife through the kitchen you must carry it how?a. In both handsb. Lying flat on a cutting board you are carryingc. Straight down at your side with blade facing away from the direction you are walkingd. Over your head, straight up in the air13. A gives information on the serving size, calories, and nutrients in the food.a. Standardized Recipeb. Nutrition facts labelc. Dietary Guidelines for Americansd. None of the abovePage214. A menu determines:a. the type of customers the establishment will attractb. the layout and type of equipment the restaurant will needc. the number of foodservice workers that are needed and the skills they must haved. all of the aboveCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
15. A is a set of written instructions that is used to consistently prepare a knownquantity and quality of a certain food.a. cookbookb. standardized recipec. recipe cardd. all of the above16. What is calculated by dividing the recipe cost by the total number of portions that the recipe yields?a. Food costb. Cost per unitc. Ingredient total costd. Portion cost17. Which of these is a dry cooking technique?a. Bakingb. Broilingc. Grillingd. All of the above18. Which part of the egg is also known as the albumin and is made of mostly protein?a. Shellb. Yolkc. Whited. Chalazae19. What are the five mother sauces?a. Espagnole, tomato, veloute, béchamel, bearnaiseb. Espagnole, tomato, veloute, béchamel, hollandaisec. Espagnole, marinara, veloute, béchamel, hollandaised. Demi glace, tomato, veloute, béchamel, hollandaise20. is a firm elastic substance that affects the texture of baked products.a. Emulsifierb. Gluteninc. Glutend. Gliandin21. What is the most common mixing method for cookie dough?a. Creaming methodb. One stage methodc. Two stage methodd. Foaming methodPage322. What is the term for the amount of fat within the muscle tissue of meat?a. Fattinessb. Marblingc. Fat capd. CollagenCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
23. In the traditional garde manger brigade, who cleans, stores and otherwise handles seafood?a. Buffetierb. Poissonierc. Charcutierd. Boucher24. What is a lean dough product often eaten at breakfast?a. Sourdoughb. Croissantc. Bageld. Cinnamon roll25. What is the ideal temperature range for yeast fermentation?a. 78 – 82 Fb. 80 - 90 Fc. 85 – 95 Fd. 176 – 220 FRecall/Reproduction Assessment KeyPage41. a2. c3. b4. b5. b6. c7. d8. b9. a10. b11. a12. c13. b14. d15. b16. d17. d18. c19. b20. c21. a22. b23. b24. c25. aCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
25 Skill/Concept Assessment Questions1. What is the most important reason for wearing the proper shoes in the kitchen?a. It is important to be in uniform at all timesb. Proper shoes will protect you from slips, falls, and burnsc. To provide proper support to your arches and limit strainsd. To protect your feet from falling objects in the kitchen2. A business plan is a document that describes a new business and a strategy to launch that business.Of those listed below, which element of a business plan is the most essential in ensuring abusinesses success?a. Market Analysisb. Management Team Planc. Company Descriptiond. Product and Service Plan3. ServSafe is a food and beverage safety training and certificate program administered by theNational Restaurant Association. Which of the following is NOT a reason that might cause anemployee to seek certification?a. Becoming ServSafe certified will make you more employableb. Most governing districts require an employee to be certified by ServSafe or a similar entityat all times during meal productionc. Having a certified ServSafe manager on staff at all times lessens the likelihood of afoodborne illness outbreakd. Certified ServSafe managers get to make decisions that affect sanitation4. Which of the following should be stressed when preparing table settings?a. Uniformity and speed of setting the tableb. Cleanliness and uniformityc. Customer comfort and speed of setting the tabled. None of the above5. Which of these best explains the purpose of the Equal Employment Opportunities Act?a. Requires business to offer equal pay for equal workb. Allows businesses to hire anyone they wantc. Requires businesses to hire minority candidatesd. Requires businesses to have affirmative action programsPage7. The American Culinary Federation (ACF) does NOT:a. help employees sharpen their skillsb. provide employees with an avenue for promotion and advancement in their careersc. help members find employmentd. help employees to be more employable by becoming a member56. Which of the following statements provides the best description of kitchen organization?a. Kitchens are set up so that employees know where everything is locatedb. Kitchens are set up so that storage is maximizedc. Kitchens are set up so that employees don’t have to walk far to find what they’re looking ford. Kitchens are set up to maximize work flow and efficiency and to promote communication andteamworkCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
8. Which of the following knife cuts will you have to execute first in order to make a brunoised cut?a. Julienneb. Battonetc. Small diced. Rondelle9. Which of the following is an example of a balanced meal?a. 4 oz. broiled salmon, 1/2 cup whole-wheat pasta, 1 cup steamed broccoli, 1/2 cup sautéedred peppers and onions, 1 small kiwib. 6 oz. lean chicken, 1 cup whole-wheat pasta, 1 cup Alfredo sauce, 1/2 cup sautéed redpeppers and onions, 1 small kiwic. 4 oz. grilled steak, 1 cup mashed potatoes 1 cup steamed hollandaise sauce, 1/2 cup grilledasparagus, 1 small kiwid. None of the above are examples of a balanced meal10. Which of the following is true of standardized recipes?a. Standardized recipes are often changed to meet the needs of the userb. Standardized recipes do not include recipe yieldc. Standardized recipes are the best way to make sure you are getting the most of your staff’stalents.d. Standardized recipes do not help you save money and time in the kitchen11. A food’s nutritive value, flavor and appearance do not stay the same after cooking. Which cookingmethod allows foods to retain most of its color and nutritive value?a. Steamingb. Broilingc. Bakingd. Boiling12. Which of the following is true of deep fat frying?a. Involves low to medium heatb. Is considered a moist cooking methodc. Utilizes oil to transfer heat into foodsd. Foods are always coated before frying13. Successful chefs tend to display which of the following traits?a. They are knowledgeable about many different foods and techniquesb. They do not allow employees to provide input on decisions in the work placec. They discourage employees’ creativityd. They do things the way they were taught and do not changePage614. Which of the following statements is true concerning seasonings?a. Seasonings change a food’s natural flavorb. Seasonings intensify or improve food without changing the food’s flavorc. If a seasoning is used correctly, it can still be tasted in the final productd. All foods must have some type of seasoningCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
15. When classifying eggs, an egg with a firm yolk centered in the shell can be classified as .a. Grade Ab. Grade Bc. Grade AAd. Grade BB16. In a traditional kitchen, the Boucher would likely do which of the following tasks?a. Remove oysters from their shellsb. Make sausagesc. Remove chicken from the bonesd. Prepare hors d’ouevres17. Appetizers that are carried on a serving plate at a standing event are passed according to what iscalled butler service. Which of the following appetizers would NOT be easily served during butlerservice?a. Canapésb. Meatballs in saucec. Chicken wingsd. Rumaki18. Which of the following is a valid reason to avoid cooling hot stocks in the refrigerator?a. The stock will cool too slowly potentially allowing bacteria to grow in the stockb. The stock could become cloudyc. The stock could cause condensation in the refrigeratord. The stock will absorb flavors of the refrigerator if you put it in the refrigerator while hot19. Summarize how a mother sauce is made:a. sauce is made by adding olive oil and herbsb. sauce is made by combining a liquid with a thickening agentc. sauce is made by adding fruits or vegetablesd. sauce is made from meat or poultry juices20. Which market form of fresh fish has the longest shelf life?a. Wholeb. Drawnc. Dressedd. FilletsCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.Page22. There are three conditions necessary to achieve the Maillard reaction. Which of the following is NOTone of the necessary conditions?a. A non-acidic, or base, environmentb. Enough protein, and therefore enough amino acids, in the meatc. Meat carbohydrates combined with the amino acids from a proteind. Presence of sodium in the meat721. When sautéing poultry, why is it important to make sure the pan is very hot before adding yourdredged or breaded poultry?a. A cold pan will make your breading soggyb. High heat helps seal in the juices of the meatc. High heat helps to achieve an appealing color on the meatd. All of the above
23. Aside from taste, sugars and sweeteners have many contributions in baking. Which of the followingis NOT another contribution of sugar in bread baking?a. Help chemical leaveners create CO2b. Providing food for yeast in yeast breadsc. Creating a golden-brown colord. Tenderizing baked products by weakening gluten strands24. What type of rice still has the bran attached?a. Converted riceb. White ricec. Enriched riced. Brown rice25. Baking soda, or sodium bicarbonate, is a base. It can be mixed with an acid to produce CO2 to helpquick breads rise. Which of the following cannot help create this reaction?a. Vinegarb. Milkc. Buttermilkd. Fruit juicesSkills/Concepts Assessment KeyPage81. b2. a3. d4. b5. d6. d7. d8. a9. a10. a11. a12. c13. a14. b15. c16. c17. b18. a19. b20. b21. d22. d23. a24. d25. bCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
25 Strategic Thinking Assessment Questions1. HACCP is a systematic preventive approach to food safety in production processes that can causethe finished product to be unsafe. It designs measurements at CRITICAL CONTROL POINTS toreduce these risks to a safe level. The FIRST STEP in the HACCP system is to:a. establish critical limitsb. establish monitoring proceduresc. conduct a hazard analysisd. determine critical control points2. A spiral dough hook on a mixer is best for which type of product considering its gentle movement andmixing motion?a. Pancake batterb. Muffin batterc. Laminated doughd. Bread dough3. What conclusion can you draw from the use of seasonings and flavorings?a. they are needed only in bland foodsb. they are used to mask dull flavorsc. they are used to change the natural flavor of foodd. they enhance the natural flavor of food is part of the art of cooking4. Which of the following cuts, used on long cylindrical vegetables, starts by cutting the vegetable on adiagonal, turning it 180 degrees, and cutting it again on the same diagonal, resulting in a vegetablepiece with two angled edges?a. Oblique or roll cutb. Turned cutc. Batonnet cutd. Paysanne cut5. Which of the following would NOT be a reason for a chef to add seasoning to food?a. To change the food’s natural flavorb. To cut the richness of the foodc. To balance tastesd. To enhance natural flavors6. An employee earns 8.40 per hour and works 48 hours in one week. Assuming the overtime rate is1.5 times regular pay, how much money will this employee earn?a. 604.80b. 403.20c. 436.80d. 465.84Page97. Which of the following temperature ranges lies completely within the temperature danger zone?a. 32 F – 44 Fb. 41 F – 135 Fc. 28 F – 40 Fd. 40 F – 130 FCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
8. Which of the following habits is NOT an effective practice when preparing for a presentation topotential investors or business partners?a. Speak clearly and conciselyb. Be specific about the goals of your businessc. Speak off the top of your head with no pland. Provide accurate information9. What is the estimated cost per fluid ounce for whole homogenized milk if milk costs 4.84/gallon?a. 0.05/ fl. oz.b. 0.04/ fl. oz.c. 0.10/ fl. oz.d. 0.01/ fl. oz.10. Which of these tasks would you NOT perform with a chef’s knife?a. Brunoise onionb. Tourne potatoc. Julienne red pepperd. Chiffonade mint11. You are preparing to bake a recipe using a convection oven but your recipe calls for 375 F in aconventional oven. What temperature should you set your oven to in order to utilize the convectionoven?a. 400 – 425 Fb. 325 – 350 Fc. 365 - 380 Fd. 375 – 400 F12. Which of the following terms do NOT pertain to stock making?a. Piqueb. Bouquet Garnic. Sachetd. Soubise13. The chef asks you to prepare a roux to thicken one gallon of liquid to a THICK consistency?How much butter and flour would you need?a. 8 oz. flour 8 oz. butterb. 10 oz. flour 10 oz. butterc. 12 oz. flour 12 oz. butterd. 20 oz. flour 20 oz. butterCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.Page15. Changing trends in the market do NOT include:a. price and value of productb. changing lifestylesc. technologyd. fluctuations in produce prices1014. What is the best way for an employee to inform an employer that he or she is resigning?a. Walk into the employer’s office to say goodbyeb. Write a letter of resignation listing the reasons for leavingc. Leave a message for the employer with a two week noticed. Write a thank you note to the employer for the experience
16. When considering and calculating food costs, data is often expressed as a percent of revenue (Foodcost Percentage) because:a. it allows the relationship between revenues and planned food cost to easily be seenb. it allows for a comparison between managers performance and other operationsc. it is an evaluation tool for operational performanced. all of the above17. Given the following information, solve for the food cost and food cost percentage for the Crave Bistrofor July end-of-month report.Opening Inventory - 18,000Ending Inventory - 11,000Purchases - 7,500Revenues - 52,000a. Food Cost 14,250 / FC% 31.25%b. Food Cost 14,500 / FC% 27.89%c. Food Cost 7,000/ FC% 13.4%d. Food Cost 21,500 / FC% 41.318. Which of the following would NOT have a negative impact on food cost?a. The manager gives the food truck delivery driver a free soda from the soda fountainb. An employee snacks on crackers throughout his/her shiftc. A manager sells a soda to an employee at retail priced. A dishwasher takes a box of steaks home at the end of the shift19. What should be done if you find broken glass in the ice machine?a. Use gloves to retrieve all of the broken glass pieces before using the ice in the machine againb. Use the ice in the machine for the remainder of the shift, then drain and clean the machineafter all of the guests leavec. Immediately drain bin, remove any glass pieces, and sanitize the interior of the ice bind. Inform the manager whenever you get a chance20. The tip of the knife where the blade is thinnest is used for:a. delicate work and small itemsb. general workc. heavy or coarse work, when greater force is requiredd. to open cans21. In beef, tenderness is inversely proportionate to:a. marblingb. geldingc. aged. breedPage1122. Which of the following egg grades is the common standard for the foodservice industry?a. AA extra largeb. A largec. A jumbod. A peeweeCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
23. The “creaming method” is the most common mixing method for cookies. The “creaming method” forcookie dough entails:a. creaming all ingredients together at one timeb. creaming fat, sugar, and flavorings; then blending in eggs and liquid; and finally, adding flourand leavenersc. whipping together eggs and sugar, then folding other ingredientsd. creaming sugar with eggs, then blending in fat; then adding flour24. To determine if the local market can support your restaurant, you must:a. create a Facebook page and see how many likes it getsb. do a demographic studyc. eat at neighborhood restaurantsd. hire a consultantPage1225. The first thing you should do when planning a buffet is:a. think about traffic flow to make sure the space will hold the buffet and guestsb. determine the number of staff that will be needed to keep the buffet running smoothlyc. determine the price for each guest that attends the buffetd. plan the buffet, it’s offerings, layout, and flow on paperCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
Strategic Thinking Assessment KeyPage131. c2. d3. a4. a5. a6. c7. b8. c9. b10. b11. b12. d13. d14. b15. d16. d17. b18. c19. c20. a21. c22. b23. b24. b25. dCulinary Arts Sample Assessment QuestionsCopyright Texas Education Agency, 2014. All rights reserved.
25 Extended Thinking Assessment Questions/Tasks1. The dimensions for knife cuts are standard industrywide. Discuss the importance of followingthese standards in your operation and the cost of ignoring these standards during foodpreparation.2. Selecting a reputable food vendor can have a major impact on the success of your business.What are some things a restaurant should look for in a food vendor before purchasing foodthrough that vendor or awarding that vendor a purchasing contract?3.
Culinary Arts Sample Assessment Questions Authored by: Statewide Instructional Resources Development Center www.cte.sfasu.edu
Culinary Arts Study Guide Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary Arts Pre-PAC, and the American Culinary Federation (ACF) 'IVXM½IH'YPMREVMER Endorsed by: Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary
Introduction to Culinary Arts 13022550 (1 credit) None 9-12 Principles of Hospitality and Tourism 13022200 (1 credit) None 9-12 Culinary Arts 13022600 (2 credits) None 10-12 Foundations of Restaurant Management TBD TBD TBD Advanced Culinary Arts 13022650 (2 credits) PREQ: Culinary Arts 10-12
Aug 22, 2011 · Culinary Arts I/Culinary Math are the first levels of a two‐year course available to juniors enrolled in the four‐ year Culinary Arts Academy Course. It is intended to provide students with a solid foundation, through a combination of direct instruction a
Culinary Arts and Professional Baking and Pastry Arts Assessment – Practice Test For Culinary Arts – required score is 70% average. For Professional Baking – required score is 70% in sections A & B. . SECTION A – Reading Comprehension Section A Read the following text and answer the questions.
Management & Culinary Arts, Second Edition, Level 2 2018 PLC 2.0, cont. Contributors to the Industry PLC 2.3 Analyze the impact of major culinary innovators, institutions and innovations that have revolutionized the culinary industry internationally, nationally, and locally. Analyze the impact of culinary innovators that
Culinary Arts III . Course Syllabus . Amanda Del Gandio . 2020-2021 . Course Description: Culinary Arts II is an advanced course intended to further equip students with the skills and knowledge needed to peruse a variety of careers in the culinary
Arts Institute with a degree in Culinary Arts, has extensive background in executive club restaurants and the resort industry. Mike graduated from the New England Culinary Institute with a degree in Culinary Arts and also has a Master’s in Business and a Bachelor’s in Journalism. “We are entering into an exciting new phase of retire-ment .
Culinary Arts I . Course Description Culinary Arts I equips students with the foundational knowledge and skills to pursue careers in the culinary field as a personal chef, caterer, executive chef, and food and beverage manager. Upon Primary Career Cluster: Hospitality and Tourism Consultant: Deborah Thompson, (615)-532-2840, Deborah.Thompson@tn.gov
