Food product

1.Pesto sauce consist of basil, permesan, olive oil, salt and :

a. garlic
b. Pine nut
c. pepper
d. cucumber
2. Fillet Mignon comes from
a. loin
b. belly
c.leg
d. ox tail
3. What is Gazpacho?
a. Smoked turkey
b. dessert
c. Soup
d. Maincourse
4. type of cheese is typically added as a toping....
a. Permesan Cheese
b. Emental Cheese
c. Edam cheese
d. Stilton Cheese
5.name this herb:

a. Mint
b. marjoram
c. Basil
d. Bay leaf
6.What is ROUX?
a. Mix spices
b.method of cooking
c. name of vegetables
 d. a tickening agent made of flour and butter

7.what does term braise mean?

a. cutting vegeetables
b.cooked in the oven
c. cooked with air pressure
d. Frying lighty and stewing it slowly in a closed container
8.Italian Term used to describe pasta that is cooked until it offers a slight resistance to the bite
a. al pacino
b. al dente
c. mozarella
d. lasagna
9.which one is Not Cutting Vegetables?
a.payasane
b.Brunoise
c.Juliene
d. Toss
10.This is Not tree mother sauce of Bechamel:
a.Mornay
b.Cream
c.Ceddar
d. bernaise
11. what does U.S.P.H mean? It stands for
a. United States Public health
b. United States Public Hill
c. United States Park Health
d. United States Palm Health
12.what are U.S.P.H standard?
a.These are rules and regulation defining safe and acceptable sanitation and hygiene
practices and prosedure for the purpose os safeguarding the health of the public.
b.to seperate and remove solid from liquid thus making it clear
c. section in Galley
d.to combine ingredient usually by stirring
13.This not U.S.P.H standard
a. Always wear a clean hat and clean uniform
b. Always use 3-bucket system for cleaning
c.always check and maintain correct food temperature
d.eat and drink in galley area
14.Personal hygiene – wash hand always for..:
a.5 second
b.20 minute
c. 20 second
d. 1 minute
15. 3 – bucket system , washing ( red bucket ) with..
a. hot water and soap/detergent
b.cold water and soap
c.hot water and chlorine
d. cold water and soap/detergent

16. what does HACCP mean?

a. Hazard Analysis Critical Control Point
b. Hazard Anal Critical contamination point
c. Hazzard Analysis Critical Contamination point
d. Hazzard Analysis crash control point
17.Different cutting board or chopping board is needed for each type of food that is used.
So, what colour chopping board tu use for preparing raw meat...
a. Red
b. Yellow
c. Green
d. Blue
18. Kitchen Knives
Chef Knife for.....
a. Multi-purpose knife used on multiple commodities such as vegetables,fruits,meat and
poultry
b. It is used for fine cutting work,removing onion skin and cutting small fruits
c. It is used for cutting steak
d. It is used for cutting bread
19. Danger Zone is the temperature range between ...
a. 40°F – 160 °F
b. 20°F - 120°F
c. 40°C – 160°C
d. 30°F – 150°F
20. The safe internal temperature for cooked chicken is....
a. 70°F
b. 165°F
c.140°F
d.135°F

21.A Mirepoix is diced vegetables, cooked for long time on gentle heat without colour or
browning,usualy with butter or oil.
Usually a mixture of...
a. Cucumber ,onion carrot
b. Tomatoes,onion chilli
c. Carrot, onion , celery
d. Herb, onion , pepper
22.In culinarian , stock means “ a liquid in which meat,fish or vegetables are simmered “ it is
basic for soup and sauce .There are two type of stock, white stock and brown stock..
Stock ingredient : bones,vegetables ( mirepoix) ,seasoning...and
a.flour
b.butter
c.egg
d.liquid
23. There are two basic methods of cooking that are used, dry heat cooking and moist heat
cooking.. Which one include moist heat cooking?
a. grilling
b. baking
c. roasting
d. boiling
24.Cut food into tiny piecies like matchsticks..
a. jullienne
b. brunoise
 c.payasane
d.chifonade

25.Bouqet garni is classic ....... used for cooking meat and vegetables.
a. herb mixture
b.pork
c.beans
d.vegetables leaf
26. Basic Five mother Sauce :
a. Bechamel,Veloute,Tomato,espagnole,Hollandaise
b. Mornay,bernaise,allemande,cream,choron
c.Bercy, supreme,cardinal, nantua, chedar
d.bolognaise,spanish,mousoline,robert,neapolitan
27 .............. the first course are food items served before the main course of a meal,typical
smaller than main dishes..
a. Dessert
b. Salad
c. Soup
d. Appetizer
28. What is poach egg?
a. A dish made from eggs (usually chicken eggs ) stirred or beaten together in pan being
gently heated
b. A dish made from beaten eggs fried with butter or oil in a frying pan it is coommon for
omelette to folded arround a filling such cheese,vegetables, mushroom e.t.c
c. a poach egg is an egg cooked gently in boiling water, without its shell
d. An egg cooked in oil or fat
29. It is one of the most popular Salad in greece and cyprus....
a. Nicoise salad
b.Caesar Salad
c. Tomato mozarella Salad
d. Greek Salad
30.This is Not Ingredient for tiramisu........
a. Mascarpone Cheese
b. espresso coffee
 c. Lady finger
d.almond

ESSAY..
1.what is boiled egg? Explain!!
2.How many kind of soup do you know?
3.what do you know about cooking meat grades? Explain!
4.Tell me some kind of bread?
5.Can you tell me some kinds of pasta??