ACF Certification CSC Practice Written Exam

100 QUESTIONS for CERTIFIED SOUS CHEF

January 2009

1. Click on mouse once to go to next slide.

INSTRUCTIONS

2. One Click of the mouse will provide the multiple choice answers, one by one, each has 4 choices. One more click will show the answer. 3. Show the question, then ask the students which is correct, ask a different student per question so each student gets a turn in answering questions. 4. As you again Click on the mouse, the suggested wrong answers will fall away and the suggested correct answer will remain on the slide.

5. Click again and you will be taken to the next slide / question.

Good Luck !!
This exercise will help the students learn and get use to the questions they will have on their written exam

January 2009

QUESTION 1

Which fruit is native to ancient Persia and appears like seeds inside a hard shell of inedible skin and bitter membrane? The fruits are used to make grenadine syrup.

A. Pomegranates

B. Tangelo
C. Blood Orange

D. Orange
January 2009

QUESTION 2

What famous Stew from the Delta Region of the southern U.S. may contain poultry, fish, shellfish, or sausage, usually has okra, and is thickened with a dark roux?

A. Gumbo B. Chowder C. Etouffee D. Red beans & rice

January 2009

QUESTION 3

What type of dried bean is typically used to make baked beans, a popular side dish originating from the U.S. northeast region?

A. Kidney beans

B. Lima Beans
C. Great Northern Beans D. Pinto Beans
January 2009

QUESTION 4

Which type of seafood from the Eastern U.S. and New England gets its name from a French phrase meaning fish stew in a Cauldron?

A. Bisque

B. Gumbo
C. Chowder D. Etouffee
January 2009

QUESTION 5

What grain was first imported to Europe by Columbus on his second voyage to North America? Its native American name was maize.

A. Rice

B. Barley
C. Corn D. Wheat
January 2009

QUESTION 6

What part of the primal pork belly is a popular barbecue item throughout the United States?

A. Bacon B. Fatback C. Country Ham D. Pork Spare Ribs

January 2009

QUESTION 7

What are the five major nutrient rich food groups emphasized by the Food Guide Pyramid?

A. meat, dairy, protein, legumes, carbohydrates B. Vegetables, Fruits, Dairy, Protein, Cereal C. Minerals, Water, Protein, Carbohydrates, Vitamins D. Meat, Dairy, Vegetables, Fruits, Breads, Grains
January 2009

QUESTION 8

What is the sixth food group displayed on the Pyramid with the warning to Use Sparingly?

A. Meat, Dairy, Protein B. Fats, Oils, Sweets C. Vegetables, Fruits, Cereals D. Breads, Grains, Cereals
January 2009

QUESTION 9

What plant foods are included in the meat and protein section on the Pyramid?

A. Dry beans and Legumes or Nuts B. Vegetables C. Carbohydrates D. Cereals

January 2009

QUESTION 10

In what other food group, besides vegetables, could you include dried peas and lentils?

A. Vegetables B. Meat and Protein Group C. Carbohydrates D. Cereals

January 2009

QUESTION 11

What are the recommended portion sizes for cooked lean meat, poultry and fish for a healthy diet?

A. 4 - 5 ounces

B. 6 ounces C. 2 - 3 ounces
D. 8 ounces
January 2009

QUESTION 12

In addition to utility, what are the quality grades of pork?

A. No. 1, No. 2, and No. 3 B. Prime C. Choice D. Standard

January 2009

QUESTION 13

What four factors determine the quality grade given to meat?

A. Age, Color, Texture, Degree of Marking B. Texture, Size, Color of Fat, Juiciness C. Age, Gender of Animal, Type of Breed, Size D. Tenderness, Color, Size of Muscles, Primal Cuts
January 2009

QUESTION 14

What determines the USDA yield grades for meat?

A. Amount of usable meat carcass B. Weight of animal on hoof C. How the animals are fed on Grain versus Grass D. Age of animal in relationship to site
January 2009

QUESTION 15

What are the three USDA grades applied to whole eggs?

A. Good, Select, Grade A B. Prime, Select, Grade A C. AA, A and B D. Select A, Grade AA, Select B
January 2009

QUESTION 16

What is the highest grade awarded to butter of superior quality?

A. A Superior

B. AA Select
C. AAA Prime D. AA
January 2009

QUESTION 17

What two cooking mediums are used to transfer heat in dry-heat cooking?

A. Flame, Gas B. Air and Fat C. Electronic, Conduction D. Direct heat, Steam heat
January 2009

QUESTION 18

What is the major difference between broiling and grilling?

A. The time and temperature ratio B. The doneness of meat C. How the grill marks look D. The location of the heat source; above versus below
January 2009

QUESTION 19

The Asian stir-frying technique is a variation of which dry heat cooking method?

A. Sauting

B. Pan fry
C. Deep fry D. Braising
January 2009

QUESTION 20

What name is given to a type of over head broiler that is used to finish or top-brown foods?

A. Top Broiler B. Conventional Broiler C. Salamander D. Char Broiler

January 2009

QUESTION 21

What grilling variation incorporates the use of hard wood or hard wood charcoal for fuel and flavor and is associated with tangy tomato or vinegar-based sauces?

A. Barbeque

B. Smoke
C. Sear D. Char
January 2009

QUESTION 22

What name is given to a white stew in which the meat is first cooked in a small amount of fat without browning, then combined with the cooking liquid?

A. Blanquette B. Plum de Veau C. Blanc deblance D. Fricasse

January 2009

QUESTION 23

What is the classical garnish used for Consomm Royale?

A. Smoked Beef Tongue

B. Cooked Custard
C. Quenelles D. Dumplings
January 2009

QUESTION 24

What is the culinary term given to a charred or burned onion used to flavor stocks and sauces?

A. Onion brle B. Onion Cloute C. Onion Piquet D. Seared Onion

January 2009

QUESTION 25

Osso Buco is a classical meal prepared using what type of meat?

A. Lamb shank

B. Veal shank
C. Beef shank D. Ham hock
January 2009

QUESTION 26

What material used in knife manufacturing is soft enough to be sharpened easily, but corrodes and discolors when used to cut acidic foods?

A. Carbon Steel B. Stainless Steel C. Aluminum D. Nickel

January 2009

QUESTION 27

What does the number stamped on dishes and portion scoops refer to?

A. The number of scoops per gallon B. The size of the handle C. The number of scoops per quart D. The number of ounces it measures
January 2009

QUESTION 28
Which type of stove uses magnetic current and specially designed cookware to cook foods rapidly without displacing excessive heat into the kitchen?

A. Induction Stove B. Conduction Stove C. Radiation Range D. Convection Ovens

January 2009

QUESTION 29

What common name is used to describe a long handled skimmer with a web-like metal mesh at one end used to remove foods from hot liquids, especially deep fats?

A. China Cap

B. Spider
C. Chinois D. Mandoline
January 2009

QUESTION 30

Name the six characteristics of fish which you should consider when selecting the best cooking method for each particular type.

A. Fat. Lean, texture, moisture, grain of meat, density of flesh B. Eye color, smell, moisture, scales, density, texture C. Fat, lean, water content, density, color, aroma D. Texture, smell, size, fat, gills, color
January 2009

QUESTION 31

What culinary innovation was patented by the Dutch chemist Conrad Van Houten? It laid the foundation for the first types of edible chocolate.

A. Milk powder

B. Evaporated milk
C. Cocoa powder D. Condensed milk
January 2009

QUESTION 32

Pork Loins can be cut into which smaller pieces?

A. Roasts B. Chops C. Medallions D. Any of the above

January 2009

QUESTION 33

What product did Henri Nestl invent that later led to the development of Milton Hersheys milk chocolate bars?

A. Condensed Milk B. Evaporated Milk C. Powdered Milk D. Cocoa Powder

January 2009

QUESTION 34

What baking leavening agents were invented by scientists studying the affects of combining acids and alkalis during the Industrial Revolution?

A. Baking Soda and Baking Powder B. Instant yeast and Compressed Yeast C. Ammonium and Bicarbonate D. Cream of Tartar
January 2009

QUESTION 35

What is the term to denote three fatty acids that are connected to a glycerol molecule?

A. Threecerol
B. Trecerol C. Triglycerides D. Trylipids
January 2009

QUESTION 36

Which classical recipe is garnished with sliced goose liver, sliced truffles & sauce Madeira?

A. Tournados Madrid B. Filet de Boeuf

C. Tornados Rossini

D. Beef Hungarian
January 2009

QUESTION 37

What is it called when you make a second stock utilizing the same bones twice?

A. Sous Stock B. Remouillage C. White Wash D. Depouillage

January 2009

QUESTION 38
What words describe a slightly acidic flavored liquid used to poach fish or vegetables?

A. Court bouillon B. Marinade C. Maceration D. Brine

January 2009

QUESTION 39

What is the traditional garnish for sauce Cardinal?

A. Chopped Lobster Coral B. Pureed Shrimp

C. Diced Scallops
D. Smoked Crayfish Tails
January 2009

QUESTION 40

Classic Red Pepper Sauce is made using what two main ingredients?

A. Pimentos and Olive Oil

B. Cayenne Peppers and Butter

C. Roasted red bell peppers and Butter D. Pine Nuts, Red Peppers and Butter
January 2009

QUESTION 41

Name the processed meat which is made from the navel portion of the beef plate, covered with black pepper and spices after it is cured, hot smoked and fully cooked?

A. Corn Ham

B. Pepper Salami
C. Pastrami D. Smoked Knuckle
January 2009

QUESTION 42

Name the three types of edible sausage casings.

A. natural, collagen and caul fat B. plastic, caul fat and fatback C. foil, natural and plastic D. chitterlings, plastic and fatback
January 2009

QUESTION 43

The hind leg of a pig is called _____________.

A. Picnic
B. Loin C. Ham D. Shoulder
January 2009

QUESTION 44

What is a distinctive quality of country cured bacon?

A. maple syrup aroma

B. a strong salty flavor C. the fat content

D. Liquid Smoke flavor
January 2009

QUESTION 45

When serving scrambled eggs on a buffet, you can blend in cream sauce to help do what?

A. Makes it easier to serve to the guest B. Adds Color C. Stops them from overcooking and the pan turning green D. It makes the pans easier to clean
January 2009

QUESTION 46

What is the best way to ensure a perfect poached egg every time?

A. Use a slightly sour Court Bouillon

B. Stir the poaching liquid constantly

C. Bring the liquid to a boil then simmer D. Use only the freshest eggs possible, grade AAA
January 2009

QUESTION 47

Name the three primary kinds of Marinades.

A. Cooked, Raw, Instant B. Wishbone, Hellman's and Miracle Whip C. Basic French, Italian, Oil and Vinegar D. Greek dressing, Italian Dressing, French Dressing
January 2009

QUESTION 48

What common kitchen product is technically a by-product of fermented wine?

A. Worcestershire sauce B. Soy Sauce C. Demi-Glace D. Vinegar

January 2009

QUESTION 49

What is the literal meaning of the Italian word Antipasto ?

A. First Course

B. Appetite
C. Very Flavorful D. Before the Pasta
January 2009

QUESTION 50

What is the general rule used for modern plate garniture?

A. A garnish is added to the plate only when necessary for balance. It must be appropriate to the food, functional and edible. B. Anything applies in regional cuisine. C. Added at the end of preparation with color being a paramount concern. D. It must be prepared prior to service because they are so complicated.

January 2009

QUESTION 51

What is the main problem with baking cookies in an oven that has been set at too high of a temperature?

A. Burning B. Setting the cookie prematurely C. Increases Spread D. Reduces Flavor

January 2009

QUESTION 52

The rapid rise of dough in the oven is known as what?

A. Leavening B. Proofing C. Browning D. Oven Spring

January 2009

QUESTION 53

Yeast dough is mixed by one of two methods. One is the Straight Method. The other method is known as what?

A. Lean

B. Dough
C. Sponge D. Angel
January 2009

QUESTION 54

Flour is the most important ingredient used in baking. The most common flour used is _________.

A. Processed Wheat Flour

B. Rye Flour
C. Whole Wheat Flour D. Bran Flour
January 2009

QUESTION 55

An oven with movable trays that circulate like a Ferris wheel is known as what?

A. Rotary Oven B. Reel Oven C. Revolving Oven D. All of the above

January 2009

QUESTION 56

List four common fats used in baking?

A. Lard, Butter, Margarine, Vegetable Shortening B. Grease, Egg yolks, Lecithin, Butter C. Butter, Olive Oil, Canola Oil, Shortening

D. Butter, Margarine, Olive Oil, Lecithin

January 2009

QUESTION 57

Name the three forms of dark chocolate?

A. Milk Chocolate, Bloom Chocolate, Brittle Chocolate B. Bitter-Sweet, Semi-Sweet, Sweet Chocolate C. Sweet, Milk, Ganache D. Conveture, Confectionery, Bloom
January 2009

QUESTION 58

Name the three main Leavening Agents used in todays bake shops.

A. Air, Water, Moisture

B. Baking Soda, Baking Powder, Yeast

C. Roux, Arrowroot, Cornstarch D. Butter, Margarine, Shortening
January 2009

QUESTION 59

What is the recommended temperature for dissolving compressed fresh yeast?

A. 45 to 55 degrees F (7 - 13 C)

B. 100 to 105 degrees F (38- 41 C)

C. 140 to 180 degrees F (60- 83 C) D. 212 degrees F (100 C)
January 2009

QUESTION 60

What is the recommended temperature for dissolving dry yeast?

A. 45 - 55 degrees F (7 - 13 C) B. 75 - 90 degrees F (24 - 32 C) C. 140 degrees F (60 C) D. 110 - 115 degrees F (43 46 C)
January 2009

QUESTION 61

A Food Service Manager should send home a cook who does what?

A. Is wearing a plain wedding band

B. Smokes during breaks

C. Complains of being sick D. Uses hair spray
January 2009

QUESTION 62
Bacteria grows most rapidly in the temperature range between ____________. Meaning the extreme danger zone is Between 40 degrees F and 140 degrees F.

A. 40 degrees F and 70 degrees F (4 and 21 C) B. 70 degrees F and 120 degrees F (21 and 49 C) C. 40 degrees and 140 degrees F (4 and 60 C) D. 120 degrees and 140 degrees F (49 and 60 C)
January 2009

QUESTION 63

The best way to measure the temperature of a large ham is to insert the sensing portion of the thermometer or thermocouple where?

A. Into the thickest part of the ham

B. Just below the surface of the ham

C. Between two cooked hams D. Next to the ham while it is in the oven
January 2009

QUESTION 64

Which of the following is not a safe temperature when handling potentially hazardous foods?

A. Frozen foods solidly frozen and delivered at 0 degrees F or below (18 C) B. fresh potentially hazardous foods received at 40 degrees F or below (5 C) C. Cooked foods held at 140 degrees F or above (60 C) D. Reheated foods heated to 100 degrees F (38 C)
January 2009

QUESTION 65

Which of the following statement about hand washing is false?

A. Hands must be washed after using the toilet B. Hand sanitizers can be used instead of hand washing in food preparation areas C. Food workers must wash their hands after returning from a break D. Food workers must wash their hands during food preparation when they switch from raw to cooked or ready to eat foods

January 2009

QUESTION 66

Which of the following statements is false.

A. foods prepared in a private home may not be used for human consumption in a retail food establishment B. Buyers must only purchase food that is safe, wholesome and from an approved source C. Commercially raised game can not be sold in restaurants D. Toxic chemicals are being stored in a separate area away from food

January 2009

QUESTION 67

Which of the following storage practices should prompt immediate corrective action?

A. Products in the dry storage area are being rotated on a first-in, first-out stock basis B. Foods stored in the dry storage area are stored 6 off the floor on slatted shelves C. Raw Pork cutlets are stored above macaroni salad in the reach-in refrig. D. Chemicals are being stored in a separate storage area away from food

January 2009

QUESTION 68

Which of the following is not an acceptable method for thawing potentially hazardous foods?

A. In a Microwave Oven B. At Room Temperature C. In the Refrigerator D. Under cool running water at 70 degrees or below
January 2009

QUESTION 69

Ground beef products must be cooked to what internal temperature for 15 seconds to be considered safe?

A. 140 degrees F (60 C) B. 145 degrees F (63 C)

C. 155 degrees F (68 C)

D. 165 degrees F (74 C)
January 2009

QUESTION 70

Which of the following statements about self service bars is false.

A. The temperatures of foods held cold must be monitored frequently B. Consumers must use a clean plate when making return trips to a salad bar C. A salad bar should have an employee assigned to ensure that it is cleaned frequently D. Fresh foods can be added safely to containers of unused food in the self-service salad bar

January 2009

QUESTION 71

Which of the following statements about food thermometers is false.

A. The sending portion of the probe is the area from the tip to one inch from the tip B. Thermometers do not need to be calibrated if they provide a digital read out C. The temperature of packaged foods can be measured accurately without opening the packages D. When measuring the temperature of foods, the sensor should be inserted into the thickest part of the item.

January 2009

QUESTION 72

Wholesome food, handled and prepared in a way that the food is not contaminated with disease causing agents is a definition of what?

A. Nutrition B. Wholesomeness C. Sanitary and Food Handling D. Degeneration

January 2009

QUESTION 73

Which of the following statements is not true about the hazard analysis step in a HACCP system?

A. It involves a review of the menu to identify the potentially hazardous food being prepared B. It involves identifying the hazards that might be introduced to food by certain food production processes or the intended use of the food C. Hazards may be biological, chemical, or physical in nature D. It involves setting critical limits that must be met at each critical control point January 2009

QUESTION 74

The risk that is estimated during the hazard analysis phase of the HACCP system is what?

A. The probability that a condition or conditions will lead to a hazard B. An estimate of the number of potentially hazardous foods served by a food establishment C. The probability that meeting a critical control point will produce a safe food product D. An estimate of the number of steps that will be required to successfully implement January 2009 the HACCP system

QUESTION 75

Which of the following is not a commonly used Critical Control Point?

A. Cooking

B. Cooling
C. Monitoring D. Re-heating
January 2009

QUESTION 76

Name the three minerals present in the greatest amounts in cereal grains.

A. Sodium, Carbonate, Bisulfate B. Zinc, Mercury, Copper

C. Calcium, Iron, Phosphorous

D. Potassium, Magnesium, Fluoride

January 2009

QUESTION 77

How many calories should people consume in any given day?

A. Less than 2,000 B. Less than 2,500 C. It is based on individual needs D. Ten times a persons body weight
January 2009

QUESTION 78

Which of the following foods is a rich source of Potassium?

A. Cereal B. Orange juice C. Bread D. Eggs

January 2009

QUESTION 79

From which food source is Iron easily absorbed ?

A. Enriched bread

B. Dark Green Leafy Vegetables

C. Dried Fruits D. Meat
January 2009

QUESTION 80

Which of the following foods is a good source of Vitamin C ?

A. Citrus fruits B. Strawberries C. Tomatoes D. Meat

January 2009

QUESTION 81

Which two factors about Braising and Stewing make them both healthy cooking techniques?

A. The speed and accuracy in which they cook foods B. They tend to use fatty meats and the cooking liquid is served as an accompanying sauce C. They can have full flavors and utilize spicy ingredients D. They always include vegetables in the recipe and rarely use salt
January 2009

QUESTION 82

Which factor reduces the nutrients found naturally in foods after they are harvested from the field?

A. Exposure to air B. Time of the year they were harvested C. Their size and or shape D. Their natural sugar content
January 2009

QUESTION 83

At which point of their growth do vegetables and fruits contain the highest amounts of nutrients?

A. When very young and tender

B. When slightly over-ripe

C. When just fully ripe D. A few days after harvest
January 2009

QUESTION 84 To reduce the overall amount of fat in sauces, which type of stock is best used in addition to, or as a complete replacement for, a more traditional stock used as its base?

A. Lean Chicken Stocks

B. Lean Veal Stocks

C. Seafood Fumets D. Vegetable Stocks
January 2009

QUESTION 85

Which of the following vitamins can be harmful when too much are taken as supplements or through food sources?

A. Vitamin A B. Vitamin D C. Vitamin E D. Vitamin K

January 2009

QUESTION 86

Which of the following cooked vegetables could be used in place of cane sugar when sweetening some sauces?

A. Caramelized Onions

B. Steamed Escarole
C. Baked Rhubarb D. Pureed Watercress
January 2009

QUESTION 87

Which of the following herbs would be classified as having a pungent smell?

A. Anise B. Thyme C. Parsley D. Saffron

January 2009

QUESTION 88

As people get older what happens to their ability to smell and therefore taste food?

A. Improves slightly B. Declines C. Remains the same D. Declines slightly after 80 years of age
January 2009

QUESTION 89

What is the minimum number of servings of fruits and vegetables that you should consume on a daily bases?

A. 2

B. 3
C. 4 D. 5
January 2009

QUESTION 90

How many distinct flavors can the human tongue actually detect?

A. 4 B. 5 C. 10 D. All of them with a trained palate

January 2009

QUESTION 91

Which one factor, which is controlled by the supervising Manager, helps the workers perform their job functions better?

A. How much they are paid

B. How well liked they are by the staff C. Their level of education D. How well they are trained and managed
January 2009

QUESTION 92

What words describe giving support, encouragement and praise to workers?

A. Country club management B. Coaching C. Transactional Leadership D. Empowerment

January 2009

QUESTION 93

Which of the following terms help define diversity?

A. Gender B. Physical Ability C. Language D. All of the above

January 2009

QUESTION 94

Failure to understand and respect the cultural backgrounds of workers can cause what to happen?

A. Create tension among employees B. Force everyone to follow directions C. Not important in overall operation D. All of the above
January 2009

QUESTION 95

Which cultures can you find examples of discriminatory behavior?

A. Anglo-Saxon B. European C. Ships D. All Cultures

January 2009

QUESTION 96

How can you define someone who is a leader of people?

A. Clear and obvious boss

B. Being a politician
C. Guiding and influencing others D. Being able to discipline others fairly
January 2009

QUESTION 97

What is it called when you attribute the behavior of some individuals in a group to the whole group?

A. Fairness

B. Equality
C. Stereotype D. Characteristics
January 2009

QUESTION 98

Problem solving can be described as a process which accomplishes what?

A. The representation of an idea or concept

B. The identification of causes and their solutions C. The meshing of the work of others in a combined unit D. To monitor results and give tests
January 2009

QUESTION 99

One way to handle cultural diversity issues constructively is to ____________ ?

A. Ignore it exists

B. Hire only the same type of workers

C. Learn about different cultures D. Hire interpreters
January 2009

QUESTION 100

A key to supervisory success can be demonstrated by _____________?

A. Your sense to change workers attitudes

B. Your sensibility to diversity C. Your friendly behavior D. Your ability to get the job done
January 2009

EXECELLENT ?
GOOD ? FAIR ?

POOR ?

KEEP STUDYING !!

January 2009