CULINARY ARTS AND SCIENCES

1. _____ prepare foods and manage the operation of a kitchen, taking responsibility for the quality
of the food and the profitability of their business.
a. Manager
b. Chef
c. Apprentice
d. None of the above
2. Good service includes ________.
a. Quality items that are properly and safely prepared
b. Foods that are appropriately flavored
c. Foods that are attractively presented
d. All of the above
3. The path toward achieving professional status involves formal education, certification,
continuing education, professional development, and establishing a professional network.
a. True
b. False
c. Subjective/Situational
d. Not applicable
4. __________ is a means of measuring and quantifying the achievements of a chef.
a. Apprenticeship
b. Training
c. Certification
d. None of the above
5. A ______ is a chef who supervises a shift, station, or stations in a foodservice operation.
a. Personal chef
b. Sous chef
c. Chef de cuisine
d. None of the above
6. A ______ is the supervisor in charge of food production in a foodservice operation. He/She is in
essence the chef of this operation with the final decision-making power as it relates to culinary
operation.
a. Personal chef
b. Sous chef
c. Chef de cuisine
d. None of the above
7. __________ is the consummate chef possesses the highest degree of professional culinary
knowledge and skill. These chefs teach and supervise their entire crew, as well as provide
leadership and serve as role models to the ACF apprentices.
a. Master Chef
b. Culinary Administrator
c. Executive Chef
 d. None of the above
8. A ____________ is an executive level chef who is responsible for the administrative functions of
managing a professional foodservice operation. This position supervises at least ten (10) full-
time equivalent employees and reports directly to the owner, general manager, or corporate
office.
a. Master Chef
b. Culinary Administrator
c. Executive Chef
d. None of the above
9. ________ is a pastry chef who is a department head, usually responsible to the executive chef of
a food operation or to the management.
a. Executive pastry chef
b. Working pastry chef
c. Pastry culinarian
d. None of the above
10. _____________ wrote one of the first cookbooks in the fourth century BC.
a. M. Boulanger
b. Guillaume Tirel
c. Apicius
d. None of the above
11. One of the more enduring stories about the restaurant industry concerns a Frenchman,
____________, a tavern-keeper living in Paris. In 1765, he served a dish of sheep’s feet in a
white sauce to his customers. He was brought to court for infringing on a separate guild’s
monopoly, but he won the case and set a precedent for a new type of eating establishment.
a. M. Boulanger
b. Guillaume Tirel
c. Apicius
d. None of the above
12. The French Revolution had a particularly significant effect on ______________________.
a. French cuisine
b. Restaurant proliferation
c. Culinary profession
d. None of the above
13. The __________ of Marie-Antoine Careme detailed numerous dishes and their sauces.
a. Nouvelle cuisine
b. Cuisine Classique or Haute cuisine
c. Grande cuisine
d. None of the above
14. ___________ is a more structured and simplified approach introduced by Cesar Ritz and
Georges Auguste Escoffier when they opened the Savoy Hotel in London in 1898.
a. Nouvelle cuisine
b. Cuisine Classique or Haute cuisine
 c. Grande cuisine
d. None of the above
15. ___________ is an entirely new approach to the selection of ingredients for a dish, cooking and
saucing styles, and plate presentation. Inspired by traditions from Japan, smaller portions, more
artful presentation, and the combination of new ingredients became the hallmarks of this
cooking style.
a. Nouvelle cuisine
b. Haute cuisine
c. Grande cuisine
d. None of the above
16. Public presence is achieved through __________.
a. Marketing and promotional efforts
b. Television appearance or program hosts
c. All of the above
d. None of the above
17. Escoffer instituted the ______ to streamline and simplify work in hotel kitchens. Under this
system, each position has a station and defined responsibilities.
a. Global cooking
b. Brigade system
c. Contemporary menus
d. None of the above
18. The _________ prepares the meal served to staff at some point during the shift (also called the
family meal).
a. Commis
b. Expediter or announcer
c. Communard
d. None of the above
19. The _________ (entremetier) is responsible for hot appetizers and frequently has responsibility
for soups, vegetables, and pastas and other starches.
a. Sauté chef
b. Roast chef
c. Vegetable chef
d. None of the above
20. The ______ , also known as an apprentice or stager, works under a chef de partie to learn the
station and its responsibilities.
a. Commis
b. Expediter or announcer
c. Communard
d. None of the above
21. The ___________ accepts orders from the dining room and relays them to the various station
chefs. This individual is the last person to see the plate before it leaves the kitchen.
a. Commis
 b. Expediter or announcer
c. Communard
d. None of the above
22. The __________ , also known as the pantry chef is responsible for preparation of cold foods,
including salads, cold appetizers, pates, and the like.
a. Commis
b. Expediter or announcer
c. Communard
d. None of the above
23. A __________ prepares candies and petit fours.
a. Confiseur
b. Boulanger
c. Glacier
d. None of the above
24. A _______ prepares showpieces and special cakes.
a. Confiseur
b. Boulanger
c. Glacier
d. None of the above
25. ________ will work with restaurant owners, often before the restaurant is even open, to assist
in developing a menu, designing the overall layout and ambience of the dining room, and
establishing work patterns for the kitchen.
a. Food stylists and photographers
b. Food writers and critics
c. Consultants and design specialists
d. None of the above
26. Preparing and serving safe foods in clean kitchens and dining rooms is important to assure the
goodwill of restaurant guests.
a. True
b. False
c. Subjective/Situational
d. Not applicable
27. The ______ is a federal code of established practices for processing, purchasing receiving,
storing and cooking food.
a. Food law
b. Food code
c. Food rules
d. None of the above
28. ___________ refers to bacteria that thrive at moderate temperatures, destroyed by heat,
slowed by cooling.
a. Psychrophiles
b. Mesophiles
 c. Thermophiles
d. None of the above
29. ___________ bacteria is destroyed by oxygen introduced by stirring, slicing or spreading in thin
layers.
a. Aerobic
b. Facultative
c. Anaerobic
d. None of the above
30. Even when the bacteria are destroyed, they can still remain in the food in the form of
___________ which will infect the food with new bacteria if conditions are right for a
recurrence, for instance, when a chilled food is warmed to service temperature.
a. Spores
b. Pathogens
c. Microorganisms
d. None of the above
31. ___________________are formed from heated metal rods or bars that are dropped into a mold,
and then struck with a hammer until pounded into the correct shape and thickness.
a. Forged blades
b. Stamped blades
c. Scalloped blades
d. None of the above
32. A ______________ extends the entire length of the handle for greater heft in the handle. Knives
with this are sturdy, well-balanced, and long-lasting.
a. Partial tang
b. Full tang
c. Rat-tail tang
d. None of the above
33. The ______________ cut is done by hand to cut herbs, leafy greens and other ingredients into
very fine shreds.
a. Chiffonade
b. Rondelle
c. Ripple
d. None of the above
34. ________________ refers to a vegetable cut wherein the cut sides are neither parallel (side by
side) nor perpendicular (at right angles). This effect is achieved by rolling the vegetable after
each cut.
a. Gaufrete
b. Chiffonade
c. Oblique
d. None of the above
35. ______________ produces a cube-shaped cut.
a. Julienne
 b. Dice
c. Tourne
d. None of the above
36. _____________ is a cultured sweet cream milk with 18 percent milk fat. Low-fat and nonfat
versions are available.
a. Yogurt
b. Sour cream
c. Buttermilk
d. None of the above
37. ______________ is made by mixing cream that contains between 30 and 45 percent milk fat at
high speed until the milk fat clumps together and separates from the cream.
a. Ice cream
b. Cheese
c. Butter
d. None of the above
38. __________ are made by extracting or pressing a high oil food, such as olives, nuts, seeds, corn,
or soybeans. They remain pourable at room temperature.
a. Fats
b. Oil
c. Syrups
d. None of the above
39. ______________ are used to give liquid a certain amount of viscosity.
a. Leaveners
b. Thickeners
c. Extracts
d. None of the above
40. Frozen food s should be solidly frozen when received, and should be kept solidly frozen until
ready to use.
a. True
b. False
c. Subjective/Situational
d. Not applicable
41. ______________ comes from a young calf, generally two to three months old.
a. Venison
b. Veal
c. Pork loin
d. None of the above
42. ______________ is a boneless piece of fish, removed from either side of the backbone.
a. Dressed fish
b. Drawn fish
c. Fillet
d. None of the above
43. Granny Smith apples have bright ________ skin.
a. Green
b. Red
c. Yellow
d. None of the above
44. ___________ are pear-shaped with green to black leathery skin, which can be smooth or
bumpy. They have creamy, green flesh with a buttery texture and mild flavor.
a. Pomegranate
b. Avocados
c. Passion fruit
d. None of the above
45. ______________ is produced by blanching the bones before you combine them with the liquid.
Blanching does have a tendency to remove both flavor and color from the stock.
a. Basic stock
b. Brown stock
c. White stock
d. None of the above
46. ______________ is made by simmering mirepoix, aromatics, and an acid (such as vinegar or
wine) in water for 20 minutes.
a. Court bouillon
b. Remouillage
c. Meat glaze
d. None of the above
47. ______________ is prepared by emulsifying melted or clarified butter and water (in the form of
an acidic reduction and /or lemon juice) with partially cooked egg yolks.
a. Tomato sauce
b. Hollandaise sauce
c. Beurre blanc
d. None of the above
48. _____________ are clear liquid soups derived by simmering meaty cuts in water until good
flavor, body, and color develop.
a. Broths
b. Cream soups
c. Consommés
d. None of the above
49. _____________ are made by simmering an ingredient in a thickened liquid. The base for many
of these soups is actually a sauce.
a. Puree soups
b. Cream soups
c. Bisque
d. None of the above
50. If soup has been prepared in advance, only the amount needed for a particular service period
should be reheated because maintaining food at high temperatures for extended periods often
has undesirable effects on the flavor of the food.
a. True
b. False
c. Subjective/Situational
d. Not applicable