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| 1 | |
What is a canapé? |
| | A) | An appetizer that is served on a small piece of bread or toast. |
| | B) | A mixture of ground raw meat or seafood that is emulsified with fat. |
| | C) | Food that is coated in salt, sweeteners, and flavorings then wrapped in paper or cheesecloth.. |
| | D) | None of the above. |
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| 2 | |
Which of the following is not a type of forcemeat? |
| | A) | Straight forcemeat. |
| | B) | City-style forcemeat. |
| | C) | Gratin forcemeat. |
| | D) | Mousseline forcemeat. |
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| 3 | |
Which of the following is not a position in the kitchen brigade managed by the garde manger chef? |
| | A) | Boucher. |
| | B) | Charcoalier. |
| | C) | Hors d'Oeuvrier. |
| | D) | Buffetier. |
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| 4 | |
What is Clamart consist of? |
| | A) | Peas. |
| | B) | Carrots. |
| | C) | Cucumbers. |
| | D) | Braised lettuce. |
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| 5 | |
Which of these is a commonly used garnishing tool? |
| | A) | Zester. |
| | B) | Channel knife. |
| | C) | Melon baller. |
| | D) | All of the above. |
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| 6 | |
Which type of greens looks like dandelion leaves? |
| | A) | Arugula. |
| | B) | Curly endive. |
| | C) | Escarole. |
| | D) | Mizuna. |
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| 7 | |
Which type of butter is characterized by a loose rosette shape? |
| | A) | Baby. |
| | B) | Iceberg. |
| | C) | Butterhead. |
| | D) | Loose-leaf. |
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| 8 | |
Which of the following is not a lettuce? |
| | A) | Mache. |
| | B) | Iceberg. |
| | C) | Butterhead. |
| | D) | Spinach. |
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| 9 | |
How should salad greens be washed? |
| | A) | Under the facet, to allow running water to break tough dirt away from the leaf. |
| | B) | Soak the whole head of lettuce in warm water for 10 minutes, then drain and pat dry. |
| | C) | Separate the leaves and soak in cold water for several minutes. |
| | D) | Blanche the greens to kill harmful bacteria, then shock them in ice water to restore the crispness to the leaves. |
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| 10 | |
What do many dessert salad dressings use as a base? |
| | A) | Orange juice. |
| | B) | Whipped cream. |
| | C) | Olive oil. |
| | D) | Sorbet. |
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| 11 | |
Which of the following is an example of a hard cheese? |
| | A) | Romano. |
| | B) | Gorgonzola. |
| | C) | Provolone. |
| | D) | Roquefort. |
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| 12 | |
What does the process of aging add to hard cheeses? |
| | A) | Color and price. |
| | B) | Color and flavor. |
| | C) | Flavor and texture. |
| | D) | Fat and cholesterol. |
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| 13 | |
What environment does a room for aging veined semisoft cheeses resemble? |
| | A) | A dessert. |
| | B) | A rainforest. |
| | C) | A cave. |
| | D) | The tundra. |
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| 14 | |
When should ripened cheeses be taken out of the refrigerator before serving? |
| | A) | Just before serving. |
| | B) | 10 to 30 minutes before serving. |
| | C) | 20 to 50 minutes before serving. |
| | D) | 30 to 60 minutes before serving. |
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| 15 | |
When cheese is used in hot dishes, what is the best way to prepare it? |
| | A) | At a high temperature for a short time. |
| | B) | At a low temperature for a short time. |
| | C) | At a high temperature for a long time. |
| | D) | At a low temperature for a long time. |
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| 16 | |
What three components do canapés usually contain? |
| | A) | Base, topping, and spread. |
| | B) | A base, filling, and spread. |
| | C) | A base, vegetable, and spread. |
| | D) | A Base, vegetable, and filling. |
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| 17 | |
What is aspic? |
| | A) | A savory jelly made from meat or vegetable stock and gelatin. |
| | B) | A bitter jelly made with gelatin and puréed vegetables |
| | C) | A savory jelly made with gelatin and poultry stock. |
| | D) | A bitter jelly made with puréed fish and vegetable oil |
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| 18 | |
A tray that contains an attractive arrangement of raw, blanched, or marinated vegetables is called what? |
| | A) | An antipasto tray. |
| | B) | A vegetable platter. |
| | C) | A relish tray. |
| | D) | A centerpiece. |
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| 19 | |
The lettuce leaf often used to add visual appeal to an appetizer is an example of what? |
| | A) | Base. |
| | B) | Liner |
| | C) | Topping. |
| | D) | Spread. |
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| 20 | |
At what temperature should cold hors d'oeuvres be kept? |
| | A) | 32°F (0°C) |
| | B) | 41°F (5°C) |
| | C) | 47°F (8°C) |
| | D) | 51°F (11°C) |
