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Culinary End of Program Exam questions n answers fully solved
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Culinary End of Program Examquestions n answers fully solved
Most problems developed in the preparation of pie dough during the - correct answer ✔✔Scaling
When served on a breakfast buffet, scrambled eggs should be placed in a - correct answer ✔✔Hotel pan
A pot of chicken soup has been cooled to 70 degrees in two hours. What is the maximum number of
hours remaining to cool it safely to 41 degrees? - correct answer ✔✔4 hours
Ground beef is made out of all of the following except? Ground beef, Tough beef cuts, leftover pieces,
and incorrect beef cuts - correct answer ✔✔Ground meat
You have just been hired in a fast food restaurant. You are paired with a coworker who is supposed to
train you. Your co worker resents working with you because you are of a different ethnicity and has
purposely given you incorrect information several times to make you look bad in front of the supervisor.
This is an example of? - correct answer ✔✔Discrimination
Eggs are graded by what US depart for quality? - correct answer ✔✔USDA
The definition of cleaning in a food service is? - correct answer ✔✔Removing visibile soil
Chef produced on a gallon demi glaze for $32, what is the cost of a two-ounce portion? - correct answer
✔✔.50
$(oz) = $0.25 for 1 oz. $0.25 x 2oz = $0.50
The proper method for storing knives is to- - correct answer ✔✔Put then into a specialized knife rack
When making a caesar salad what type of oil is commonly used? - correct answer ✔✔Neutral oil like
canola
, The first step in cleaning a dishwashing machine is to? - correct answer ✔✔Turn off the electric gas or
steam heaters
Chef wants to make a bearnaise sauce. the chef should begin with which mother sauce? - correct answer
✔✔Hollandaise
You are preparing brownies for a group. Your original recipe serves eight people. If you need to serve 24
people what do you need to do to adjust her recipe? - correct answer ✔✔Multiply each measure by 3
Starting a large roast at a high temperature will - correct answer ✔✔Produce a well-browned, crusted
surface, caramelize the natural fats, and seal in the juices.
What is the proper way to hone a knife? - correct answer ✔✔Use steel
What is the nationally recognized temepture danger zone? - correct answer ✔✔41- 135
The recommend simmering time for a chicken stock is - correct answer ✔✔3-4 hours
which of the following has the highest milk fat content? - correct answer ✔✔Whipping Cream
A 23 ½ pound of turkey steaks cost $3.36 per pound. How much does a seven-ounce serving cost?
(round the answers) - correct answer ✔✔$1.47
$3.36/16= 0.21 then 0.21 x 7=$1.47
What is combining fat and sugar called? - correct answer ✔✔Creaming
When making rice pilaf, the rice is _______ then ________. - correct answer ✔✔Sautéed, baked
All dairy products should be stored below _______ degrees. - correct answer ✔✔41
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