NAVEDTRA 15008A CULINARY SPECIALIST
EXAM | ALL QUESTIONS AND CORRECT
ANSWERS | GRADED+ | VERIFIED
ANSWERS | LATEST VERSION
What must the internal temperature of the stuffing reach if poultry is to be
stuffed? ------CORRECT ANSWER---------------165°F
Parboiled
The rice products used in the military feeding programs are long-grain,
medium-grain, and
which other type? ------CORRECT ANSWER---------------Parboiled
Which type of food is considered to be pre-prepared food that eliminates
traditional "cook
from scratch" preparation procedures? ------CORRECT ANSWER-------------
--Advanced
What is one of the most important and most frequently used foods, as well
as one of the most
popular beverages? ------CORRECT ANSWER---------------Milk
Vacuum coffee loses much of its flavor within how many days after opening
it? ------CORRECT ANSWER---------------3
,How many basic types of soups are there? ------CORRECT ANSWER-------
--------4
Which type of soups are made from clear, un-thickened stock? ------
CORRECT ANSWER---------------Light
Which type of soups are made from stock, vegetables, rice, or pasta such
as noodles,
macaroni, and spaghetti? ------CORRECT ANSWER---------------Heavy
Which type of soups are made with milk, stock, or vegetables and lightly
thickened? ------CORRECT ANSWER---------------Cream
Which type of soups are made with fish, shellfish, or vegetables? ------
CORRECT ANSWER---------------Chowders
How many basic soup ingredients are there? ------CORRECT ANSWER-----
----------3
Which type of basic soup ingredient is made by cooking meat bones,
poultry bones,
trimmings, vegetables, and seasonings in water? ------CORRECT
ANSWER---------------Stock
The vegetables most commonly used for soups are celery, carrots, peas,
beans, onions, green
,peppers, and tomatoes. Vegetables are cut into small cubes, or into match-
like strips that are
called what? ------CORRECT ANSWER---------------Julienne
How many methods can be used to prepare a roux? ------CORRECT
ANSWER---------------2
What is prepared by whipping flour or cornstarch into a cold liquid (usually
water) and then
adding it to hot liquid that is cooked until it thickens? ------CORRECT
ANSWER---------------Paste
Sauces add to the appearance and flavor of food, but they should never be
overpowering.
Sauces should be handled carefully to avoid contamination and food-borne
illness. Store in a
chill space and never hold them longer than how many cumulative hours at
temperatures
between 41°F and 135°F? ------CORRECT ANSWER---------------4
Which type of gravies are made by adding milk to the roux instead of stock
or water? ------CORRECT ANSWER---------------Cream
Which type of gravy is un-thickened gravy that is usually served with roast
beef? ------CORRECT ANSWER---------------Natural pan (au jus)
Which type of gravy is the basic gravy used to make giblet, mushroom,
onion, and vegetable
What must be used for thickening to make smooth gravy? ------CORRECT
ANSWER---------------Roux
Gravy should be handled carefully to avoid contamination and foodborne
illness. Store it in a
chill space and never hold gravy longer than 4 cumulative hours at
temperatures between 41°F
and which temperature? ------CORRECT ANSWER---------------135°F
What are usually served as the starch addition of a lunch or dinner meal
when the entreé
consists of a poultry product such as turkey? ------CORRECT ANSWER-----
----------Dressings
What must the internal temperature of the stuffing reach if poultry is to be
stuffed? ------CORRECT ANSWER---------------165°F
The rice products used in the military feeding programs are long-grain,
medium-grain, and
which other type? ------CORRECT ANSWER---------------Parboiled
Which type of food is considered to be pre-prepared food that eliminates
traditional "cook
from scratch" preparation procedures? ------CORRECT ANSWER-------------
--Advanced
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