Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Certified Culinary Scientist > Practice Test Questions > Flashcards

Practice Test Questions Flashcards

1
Q

A food product containing 13 grams of carbohydrates, 3 grams of protein, and 5 grams of fat will provide ____.
A. 109 calories
B. 139 calories
C. 124 calories
D. 84 calories

A

A. 109 Calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Which of the following is NOT related to a true food allergy response?
A. Production of the antibody IgE
B. A protein component of the food as an antigen
C. Response by more than one area of the body (ie. skin rash and difficulty breathing).
D. Migraine Headaches

A

D. Migraine Headaches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

How do you define a hazard when conducting a hazard analysis as a part of HACCP?
A. The critical limit in which a system is controlled at the critical control point.
B. Any biological, chemical, or physical property that may cause food to be usafe for human consumption.
C. The point or step during the process for which control is essential in order to product the safest food
D. Any substance that can potentially cause a foodbourne illness

A

B. Any biological, chemical, or physical property that may cause food to be unsafe for human consumption.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Polysaccharides are also called what?
A. Polycarbohydrates
B. Complex Carbohydrates
C. Simply Carbohydrates
D. Disaccharides

A

B. Complex Carbohydrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Carmelization of sucrose begins at what temperature?
A. 212F
B. 338F
C. 165F
D. 450F

A

B. 338F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Why are fruits usually spoiled by molds or yeasts?
A. Fruits have an alkaline pH
B. Fruits have an acidic pH
C. Fruits have a near-neutral pH
D. Fruits can have a pH as high as 11

A

B. Fruits have an acidic pH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

To be labeled “organic” and display the USDA organic seal, processed foods must contain ____.
A. At least 95% organic ingredients by weight
B. Greater than 50% organic ingredients by weight
C. 70% or more organic ingredients by weight
D. No more than 15% non-organic ingredients by weight

A

A. At least 90% organic ingredients by weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

When oil begins to smoke, it also breaks down, forming:
A. Free fatty acids
B. Free double bonds
C. Free glycerides
D. Free radicals

A

A. Free fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

When are flavor compounds more likely to become volatile?
A. During refrigeration and pasteurization
B. During proteolysis or lipolysis
C. During the HTST processing process
D. When they are bound to proteins, lipids or polysaccharides

A

D. When they are bound to proteins, lipids, or polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the main purpose of battering and breading foods before frying?
A. Increase nutritional value
B. Protect food during cooking
C. Prevent food from sticking together
D. Decrease yields

A

B. Protect food during cooking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What does a chef use to clarify a consomme?
A. Mirepoix
B. Egg Yolk
C. Raft
D. Gelatin

A

C. Raft

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What considerations are needed when filling aseptic packages?
A. They do not need to have hermetic seals for freshness
B. Containers are heated after filled, so environment does not need to be considered
C. Filling can be done anywhere in the plant after the product has been sterilized
D. Containers must be sterile and filled in a sterile environment

A

D. Containers must be sterile and filed in a sterile environment

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is Umami?

A

Fifth taste to which the tongue may respond, recently recognized and only defines as “savory”, “meaty”, “delicious”, when certain Amino Acid (glutamate, aspartate, MSG) bind to specific receptor proteins.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Heat transfer through a fluid that may be liquid or gas is called?
A. Conduction
B. Convection
C. Infrared
D. Microwave

A

B. Convection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

The only naturally complete plant based protein is?
A. Lentils
B. Seitan
C. Tempeh
D. Soybeans

A

D. Soybeans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

As eggs age, how do they change?
A. The whites becomes thicker and the yolk becomes thinner
B. The whites becomes thicker and the yolk becomes flatter
C. The whites become thinner and the yolk becomes thicker
D. The whites become thinner and the yolk becomes flatter

A

D. The whites become thinner and the yolk becomes flatter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

When considering forcemeats, which of the following statements is NOT true?
A. Forcemeats should be ground with larger dies first, followed by smaller dies.
B. A panada may be added to enhance the smoothness and bind the ingredients.
C. All fats need to be melted to be incorporated with other ingredients.
D. The three common preparations are country style, basic and mouseline

A

C. All fats need to be melted to be incorporated with other ingredients.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What type of food additive would be most appropriate for preventing rancidification?
A. Emulsifiers
B. Stabilizers
C. Humectants
D. Synthetic antioxidants

A

D. Synthetic antioxidants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

When purchasing shrimp, how would you expect it to be sold?
A. By each
B. By count per gallon
C. By weight
D. By count per pound

A

D. By count per pound

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Which of the following factors could be used to reduce rancidity and improve shelf life of potato chips?
A. MAP packaging
B. Reducing pH
C. Refrigerated storage
D. Controlling water activity

A

A. MAP packaging

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

a 20lbs. case of tomatoes costs $40 USD. Each tomato averages 1/2 lb. Each tomato yields 4 slices. How much does an average slice cost?
A. $1.00
B. $0.25
C. $0.50
D. $0.35

A

B. $0.25

22
Q

After adding cold food to a deep fat fryer, the time it takes for the fryer to come back up to the correct temperature would be?
A. Cooking Time
B. Recovery Time
C. Resting Time
D. Heating Time

A

B. Recovery Time

23
Q

What causes symptoms such as skin rash, breathing problems, and cramping to name a few?
A. A food sensitivity
B. An allergic reaction
C. A diabetic reation
D. A food intolerance

A

B. An allergic reaction

24
Q

Which of the following is related to how quickly food will elevate blood sugar?
A. Electrolyte content
B. Glycemic Index
C. Triglyceride level
D. Peptide bond

A

B. Glycemic Index

25
Q

To calculate the number of grams of an ingredient in a formula that is listed in ounces, you should multiply the number of ounces by?
A. 29.15
B. 28
C. 27.25
D. 28.35

A

D. 28.35

26
Q

A food emulsion is a liquid system that contains what two components?
A. Oil and water
B. Protein and Carbohydrates
C. Hydrogen and Oxygen
D. Condensed Water and Internalized Water

A

A. Oil and Water

27
Q

Why does moist heat cooking methods cook foods faster than most dry-heat methods?
A. Water is not conductive to heat
B. Water transmits heat better than air does
C. Cooking in water is complicated
D. Food undergoes chemical breakdown due to reaction with water

A

B. Water transmits heat better than air does

28
Q

Which of the following could NOT be considered a commercial flavoring?
A. Oleoresin
B. Extracts
C. Fresh Herbs
D. Essential Oils

A

C. Fresh Herbs

29
Q

Which of the following is the primary law giving the US Food and Drug Administration authority for food regulation?
A. Federal Meat Inspection Act of 1906
B. Food, Drug and Cosmetic Act of 1938
C. Federal Trade Commission Act (Amended for Food in 1938)
D. Code of Federal Regulations Title 21

A

D. Code of Federal Regulations Title 21

30
Q

how many grams are in one pound?
A. 545
B. 445
C. 554
D. 454

A

D. 454

31
Q

Asian dishes often require stir-frying, which is a type of what cooking method?
A. Steaming
B. Simmering
C. Pan Frying
D. Sauteing

A

D. Sauteing

32
Q

What are three things that can be done to keep hot foods attractive and fresh when using a chafing dish?
A. choose food that hold well, Use a minimum of four fuel canisters, keep the chafing dish closed.
B. Choose food that hold well, cook food in small amounts, place a folded napkin on the handle
C. Always have a chef attendant, cook food in small amounts, keep the chafing dish closed
D. Choose foods that hold well, cook food in small amounts, keep the chafing dish closed

A

D. Choose foods that hold well, cook food in small amounts, keep the chafing dish closed

33
Q

The ideal number of selected consumers for each focus group session would be ____.
A. 40-60
B. 9-12
C. 80-100
D. 20-30

A

B. 9-12

34
Q

What is homogenization?
A. A process in which milk is held at temperature of 280-300F for 2-6 seconds
B. A process in which 60% of the water is removed, sugar is added, and the product is canned and heat sterilized
C. A process in which air is whipped into cold milk to incorporate air into the product
D. A process in which the fat globules are reduced in size and permanently dispersed throughout the liquid

A

D. A process in which the fat globules are reduced in size and permanently dispersed throughout the liquid.

35
Q

Hermetically sealed cans are _____.
A. sealed so no gas can enter or escape
B. packaged with a gas to exclude oxygen
C. Coated with tin to reduce corrosion
D. Made primarily of aluminum

A

A. sealed so no gas can enter or escape

36
Q

In regards to creating sauces, what would constitute a slurry?
A. Mirepoix in oil
B. Starch suspended in a liquid, usually water
C. Water in melted butter
D. Flour suspended in oil, usually olive

A

B. Starch suspended in a liquid, usually water

37
Q

Coffee is an example of what type of beverage?
A. Fermented Beverage
B. Commercial Beverage
C. Nutraceutical Beverage
D. Cola Beverage

A

Fermented Beverage

38
Q

What is an important guideline for arranging food on a plate?
A. Place food of equal height around the edge of the plate
B. The should always contain a garnish
C. The food should not touch the rim of the plate
D. The food should match in color

A

C. the food should never touch the rim of the plate

39
Q

Cooking with radiant heat from a heat source below the food product is called?
A. Pan frying
B. Poaching
C. Broiling
D. Grilling

A

D. Grilling

40
Q

Packaging engineers can evaluate test packages for _____.
A. Contamination
B. Marketability
C. Incineration
D. Closure Strength

A

D. Closure Strength

41
Q

Risotto and pilaf are cooking methods typically associated with which group of ingredients?
A. Vegetables
B. Meats
C. Grains
D. Pastas

A

C. Grains

42
Q

USDA recommends fats should account for what percentage of your daily caloric intake?
A. 0.35
B. 0.15
C. 0.4
D. 0.3

A

D. 0.3

43
Q

Salad greens should be stored under which of the following conditions to best increase shelf life?
A. Refrigerated temperatures
B. Washed before storing
C. Frozen temperatures
D. At room temperature

A

A. Refrigerated temperatures

44
Q

Which liquid would most likely be used for submersion poaching?
A. Creme Anglaise
B. Blond Roux
C. Beurre Blanc
D. Court Bouillon

A

D. Court Bouillon

45
Q

Which is not a function of flour in baked goods?
A. creating texture
B. structure builder
C. binding agent
D. increase shelf life

A

D. increase shelf life

46
Q

Ascorbic acid, thaimine and riboflavin are all what category of nutrients?
A. Amino Acids
B. Essential Fatty Acids
C. Vitamins
D. Minerals

A

C. Vitamins

47
Q

When evaluating wines, which characteristic is usually the LEAST important to consider?
A. Body
B. Aroma
C. Flavor
D. REgion

A

D. Region

48
Q

When hot food or sauces are held at 135F or higher this bacteria is the most likely to grow?
A. Listeria monocytognens
B. Escherichia coli
C. Camplylobacter jejuni
D. Trichina spiralis

A

C. Campylobacter jejuni

49
Q

Which type of measurement would be found in a Gold Standard Recipe?
A. Pounds
B. Ounces
C. Grams
D. Tablespoons

A

D. Tablespoons

50
Q

Which ingredient would be most likely used in a gold standard recipe for marinara sauce?
A. Oleoresin garlic
B. IQF Basil
C. Fresh Tomato
D. 55 Gallon drum of tomato paste

A

C. Fresh Tomato

51
Q

Why are fresh-type foods usually spoiled by bacterial growth?
A. Fresh-type have an alkaline pH
B. Fresh-type have an acidic pH
C. Fresh-type have a near-neutral pH
D. Fresh-type can have a pH as high as 11

A

C. Fresh-type have a near-neutral pH

Certified Culinary Scientist (6 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions