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Culinary Arts II Practice Test Exam Questions with Correct Answers
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Refrigerated dairy products should be stored - Answer-at or below 41F Butter and mayonnaise are common examples of condiments - Answer-False Vegans consume only grains, legumes, vegetables, fruits, nuts, and seeds - Answer-True Portion control means controlling the quantity of particular f...

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  • 12 de octubre de 2024
  • 9
  • 2024/2025
  • Examen
  • Preguntas y respuestas

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  • culinary arts ii practice test exam questions with
  • refrigerated dairy products should be stored ans

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  • Culinary Arts
  • Culinary Arts

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Culinary Arts II Practice Test Exam
Questions with Correct Answers
Refrigerated dairy products should be stored - Answer-at or below 41F

Butter and mayonnaise are common examples of condiments - Answer-False

Vegans consume only grains, legumes, vegetables, fruits, nuts, and seeds - Answer-
True

Portion control means controlling the quantity of particular foods by using approximately
sized servings - Answer-True

The as-purchased (AP) method is used to cost an ingredient at the purchase price
before any trim or waste is taken into account - Answer-True

Fixed costs remain the same regardless of sales volume - Answer-True

Vinaigrette is most stable and thickest emulsified dressing - Answer-False

Intermezzo salads are large enough to serve as a full meal and also contain protein
ingredients - Answer-False

A production sheet lists all menu items that the chefs will prepare on a given day -
Answer-True

Nonperishable products are food products sold or distributed in a form that will spoil or
decay within a limited period of time - Answer-False

The tenderest cuts of meat come from those muscle groups that receive the least
amount of exercise - Answer-True

Cuts of meat with greater marbling or a thicker skin or fat cap produce juices that keep
the meat moist while cooking, even in dry heat - Answer-True

A press release is a brief presentation of promotional information written to sound like a
news article - Answer-True

Menu engineering systematically breaks down a menu's components to analyze which
items are profitable and which items are not selling - Answer-True

Souffles are most stable than steamed puddings because of the greater percentage of
eggs and sugar in their batter - Answer-False

, Gelato is an Italian version of ice cream that is made using most of the same
ingredients as ice cream, but does not contain eggs - Answer-True

All food waste can be composted - Answer-False

Operations can reduce their amount of waste by reducing, reusing, and recycling -
Answer-True

Curtido is a traditional Central American relish that is made from cabbage, onion, and
carrots tossed in vinegar - Answer-True

Sofrito is a combination of aromatic ingredients that are quickly cooked together and
then used as a foundation in soups and stews - Answer-False

Grand cuisine is characterized by highly refined dishes and the creation of a strictly
disciplined brigade system - Answer-False

The flavors sweet, sour, and spicy describe Moroccan cuisine - Answer-True

Fat is found in which part of the egg? - Answer-Yolk

The method used to cook eggs benedict and eggs Florentine is - Answer-Poaching

On a ham and cheese sandwich with mustard, the ham and cheese are the? - Answer-
Filling

What type of sandwich is a club sandwich? - Answer-Multidecker

What is the cooking time for hard-boiled eggs? - Answer-10 Minutes

Eggs that are fried only on the bottom are called - Answer-Up

On a hamburger with ketchup, the ketchup is the - Answer-condiment

The body's energy is provided mainly by - Answer-carbohydrates

The chemical process that causes unsaturated fats to spoil is called - Answer-oxidation

Chemical compounds found in food that are needed for regulating metabolic processes
are called - Answer-vitamins

The condition in which the body cannot regulate blood sugar properly is called -
Answer-diabetes

The only source of energy for the brain and nervous system is - Answer-glucose

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