Meat A
Meat B
Fish/Poultry
Misc.
Misc
100
The highest quality USDA grade beef is? A. Good B. Prime C, Select D. Choice
B
100
Which fabrication technique cuts a piece of meat lengthwise, nearly in half, so that it opens out and lies flat? A. filleting B. trussing C. trimming D. butterflying
D
100
The process of tying a birds wings and legs to its body is called? A. filleting B. trussing C. trimming D. butterflying
B
100
when poultry is done cooking its juices should be? A. Red B. Pink C. Brown D. Clear
D
100
A backup of sewage has occurred in the kitchen. What should happen? A. Switch to single-use service items B. Close affected area C. Serve only food prepped before accident. D. Restrict access to the kitchen to food-handlers only?
B
200
The connective tissue that breaks down during long, slow, moist-heat cooking is called? A. Elastin B. Fibrous C.Adipose D. Collagen
D
200
Fresh meat must be delivered at a temperature of _______ or lower. A. 21 degrees F B. 31 degrees F C. 41 degrees F D. 51 degrees F
C
200
Which category includes fish that are oval and flat in shape, and have both eyes on the same side of the head? A. flatfish B. shellfish C. roundfish D. squarefish
A
200
When fish and seafood are cooked en papillote, they are cooked in… A. A steamer B. A Stockpot C. Cheesecloth D. Parchment paper
D
200
When taking orders of customers with food allergies, a server should? A. Fully describe each menu item to customers who ask, including secret ingredients. B. Fully describe the symptoms on an allergic reaction to customers before they order. C. Tell customers when they arrive that food may cause allergic reactions D. Tell customers with food allergies that they will not be able to receive service
A
300
The connective tissue that connects the meat to the bone and will not break down during cooking is called? A. Elastin B. Fibrous C. Adipose d. Collagen
A
300
Which dry-heat cooking methods are best suited for chops and steaks? A. baking and grilling B. broiling and grilling C. roasting and grilling D. roiling and roasting
B
300
Mahi Mahi and Tuna are examples of what? A. flatfish B. roundfish C. crusaceans D. cephalopods
B
300
The tough membrane on meat is called…? A. Noisettes B. Medallions C. Sliverskin D. Scallions
C
300
Raw or under-cooked eggs made for high-risk populations must use eggs that have been? A. Pooled B. Hard-boiled C. Pasteurize D. Shelled
C
400
The more time spent butchering a piece of meat, the? A. less expensive it will be B. more expensive it will be C. less flavorful it will be D. more flavorful it will be
B
400
Which cooking method is the best way to cook tougher cuts of meat? A. frying B. grilling C. braising D. sauteing
C
400
When only the viscera of a fish have been removed, the fish is called?
A
400
What is one way food should never be thawed? A. Microwave B. Room temperature C. Cooler D. Cooking process
B
400
Food stored in a dry-storage area should not be? A. Touching walls B. At least 6 inches off the floor C. In a moisture-controlled conditions D. Between 50 degrees F and 70 degrees F.
B
500
Thin, boneless cuts of meat that are lightly pounded are called? A. scallops B. noisetts C. tenderloins D. medallions
A
500
Meat is firmest when its cooked… A. rare B. medium C. medium-well D. well done
D
500
the process of removing a shrimp's digestive tract is called? A. trussing B. shucking C. deveining D. trimming
C
500
TCS food must be reheated to what temperature for 15 seconds within 2 hours? A. 135 B. 145 C. 155 D. 165
D
500
If a food contact surface is in constant use, how often should it be cleaned and sanitized? A. Every 2 hours B. Every 4 hours C. Every 6 hours D. Every 8 hours
B
M
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