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CULINARY ARTS STATE TEST REVIEW QUESTIONS AND ANSWERS
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CULINARY ARTS STATE TEST REVIEW QUESTIONS AND ANSWERS
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CULINARY ARTS STATE TEST REVIEWQUESTIONS AND ANSWERS
This chef who lived from 1784-1833, became famous for his elaborate showpieces and
is considered responsible for bringing cooking out of the Middle Ages and into the
modern period. - Answer-Carime
This chef, who lived from 1847-1935, is considered to be the greatest of all time and is
credited with simplification of classical cuisine and the reorganization of the kitchen. -
Answer-Escoffier
A dull knife is safer than a sharp one because you are less likely to get cut. - Answer-
False
If your knife falls you should try to catch it so the knife will not be damaged. - Answer-
False
When picking up a pan, you should always assume: - Answer-That it is hot
Never pick up a hot pot with a wet spot because: - Answer-It will cause a steam burn
The handle of a hot pot on the stove should be: - Answer-Turned in, so it is less likely to
be knocked off the stove
What type of fire extinguisher should be used to put out a grease fire in the kitchen? -
Answer-Class B (Class A fire extinguishers is for normal fires IE wood or paper fires,
Class C is electrical fires IE the oven is on fire)
Which item(s) could be used in an emergency to help suppress a range top fire? -
Answer-Baking soda or salt
What is the first thing you should do when cleaning a piece of electric kitchen
machinery, especially one with moving parts? - Answer-Unplug it
If you spill a small amount of oil on the floor and are unable to clean it up right at that
moment, what could you do to prevent someone from slipping and falling on it? -
Answer-Throw some salt on it
A set of instructions describing the way a particular establishment prepares a particular
dish is called a(n): - Answer-Standardized recipe
The abbreviations "AP" and "EP" stand for: - Answer-As purchased and edible portion
In a professional kitchen dry (solid) items are most often measured by: - Answer-Weight
, In a professional kitchen liquid items are most often measured by: - Answer-Volume
How many ounces are in one pound? - Answer-16
How many fluid ounces are in one cup? - Answer-8
How many fluid ounces are in one pint? - Answer-16
How many fluid ounces are in one quart? - Answer-32
How many fluid ounces are in one half gallon? - Answer-64
How many fluid ounces are in one half gallon? - Answer-128
How many cups are in one pint? - Answer-2
How many cups are in one quart? - Answer-4
How many pints are in one quart? - Answer-2
How many cups are in one half gallon? - Answer-8
How many pints are in one half gallon? - Answer-8
How many quarts are in one half gallon? - Answer-2
How many cups are in one gallon? - Answer-16
How many pints are in one gallon? - Answer-8
How many quarts are in one gallon? - Answer-4
How many tablespoons are in one fluid ounce? - Answer-2
How many teaspoons are in one tablespoon? - Answer-3
When heat is applied to sugars, they: - Answer-caramelize
When heat is applied to starches, they: - Answer-Coagulate
When heat is applied to proteins, they: - Answer-Gelantize
When the carbohydrates in meat turn brown and develop richer flavors, it is known as
the: - Answer-Malliard Reaction
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