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Culinary Knowledge Test
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Culinary Knowledge Test
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25 Questions

1. Which piece of jewelry is acceptable to wear while a food handler is preparing food and working around food preparation areas?

2. This is an all‐purpose knife used for chopping, slicing and mincing. Its rigid 8‐ to 14‐inch blade is wide at the heel and tapers to a point at the tip.

3. This is the whitish streaks of inter and intramuscular fat found in muscle composition.

4. What spice also known as Jamaican pepper is the dried berry of a tree?

5. This cutting tool has a metal blade attached to a handle with a long slot down the center to remove skin and peels from foods.

6. This vegetable has bright green spears or can be white if covered by soil as they grow

7. This vegetable has a celery like stalk and mild, sweet flavor similar to anise or licorice

8. The production of pâtés, terrines, galantines, sausages, and other products.

9. Demi-glace made with onion, white wine, vinegar, and Dijon mustard?

10. A mother sauce made by thickening milk.

11. A HACCP system is based on identifying what three hazards?

12. What temperature is required for the hot water sanitizer rinse in a ware washing machine?

13. What type of sweetener is produced by refining sucrose with an acid?

14. 1 fluid ounce equals how many teaspoons

15. This is the process of a protein changing from a high-moisture (liquid) state to a low-moisture (semi-liquid or solid) state.

16. What cut has the dimensions 1/16 x 1/16 x 1/16?

17. What type of roux is darker in color and has a nutty aroma and flavor?

18. What ingredient is used to stabilize egg whites in common meringue?

19. Which oil, also known as rapeseed oil, is higher in monounsaturated fat and has a high smoke point?

20. What is the most critical aspect of personal hygiene and the prevention of food borne illness?

21. Which thickening method is not cooked and uses equal parts flour and softened butter?

22. What is the recommended procedure for taking the temperature of ROP and bulk food, such as milk in 5 gallon bags?

23. Traditionally made from poultry, stuffed with forced meat, poached, cooled, sliced, and glazed with aspic.

24. What is black pepper made from?

25. What was the first widely used sweetener used by Egypt, Greece and Rome?

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