Culinary Specialist (CS) A School Fort Lee TOC Practice Test

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• What is something to avoid when making a salad?
• What is stirring in a circular motion with a utensil?
• A recommended safety step for produce is to ...
• What is a typical sanitizer concentration range for chlorine-based sanitizers on food-contact surfaces?
• How would you describe the cleaning policy enforced in food service spaces?
• When using a deep fat fryer thermometer, how should it be placed into the fryer?
• What is the commonly used weight ratio for mirepoix onion:celery:carrot?
• What is braising?
• What items should be garnished?
• What would you use to serve cottage cheese?
• What is the abbreviation for pound and pounds?
• Which statement is true about cooking poultry?
• Which HACCP principle focuses on identifying potential hazards and establishing critical limits?
• What must you do after sharpening and trueing a knife prior to using it?
• What does overcooking do to pasta products?
• What increase the variety, acceptability and nutritional content of the meal?
• What serves as the base for soups and gravies?
• What is the purpose of deglazing a pan after sautéing?
• Rinsing rice before cooking serves what purpose?
• What is the abbreviation for cup?
• Which term describes a base made by cooking fat and flour together to thicken sauces?
• Which base thickener is created by cooking fat and flour together?
• What happens when you over handle a salad when preparing?
• Which statement best describes folding?
• Yield and portioning in menu planning are related how?
• Which ingredient must be packed firmly into the measuring utensil?
• What is the safe internal temperature for fish?
• What best describes HACCP verification?
• What is it called when you cut food into small irregular shaped pieces?
• Which meat category generally requires thorough cooking for safety?
• What type of products absorb odors easily and should be stored separately from foods that produce strong odors?
• What are the major duties of the Food Service/Culinary Specialist?
• If using the fork test to determine doneness, it is best to combine it with which method?
• Which of the following is an example of a dry heat cooking method?
• Which ingredient is NOT part of a standard mirepoix?
• What statement best describes hot-holding and cold-holding temperatures?
• What type of food do not need a garnish?
• What is the minimum internal cooking temperature for poultry?
• What is the surface temperature thermometer used for?
• What is the typical sequence of steps in a standard service line on a Navy galley?
• Distinguish between simmering and boiling.
• What is the abbreviation for edible portion ?
• Which of the following indicates proper emulsification?
• Two tablespoons of liquid equal how many fluid ounces?
• Which statement best describes the role of garnish on a finished dish?
• What are used to serve individual portions of liquids or semi liquid foods?
• What abbreviation would you typically see for 'medium' in a recipe card?
• Using consistent portioning tools in plating primarily ensures which of the following?
• How can you ensure consistent portion yield on a galley line?
• Which option lists all four knife safety rules?
• Why must food service personnel know how to convert measurements in recipes?
• Which thickening agent is commonly used to thicken gravies?
• Where are army recipes located?
• What are considered the most dangerous items in the kitchen?
• Which of the following categories should be stored separately due to odor absorption?
• Which statement best describes the benefits of Mise en Place in an operational kitchen?
• What is the role of nutrition in menu planning for Sailors?
• In a galley, a line check is best described as:
• What is the difference between cleaning and sanitizing in kitchen operations?
• Which abbreviation is used for a unit of weight commonly seen in recipe measurements?
• What method is more accurate?
• What is the minimum recommended handwashing duration for kitchen staff?
• Which liquid is commonly used for deglazing to dissolve fond and build flavor?
• Which items are typically garnished?
• How many fluid ounces are in one tablespoon?
• Which cooking term describes browning in a small amount of fat, then cooking slowly in a small amount of liquid below boiling point in a covered utensil?
• What is the upper end of the FDA temperature danger zone in Fahrenheit?
• What is the lower end of the FDA temperature danger zone in Celsius?
• What is beating?
• Foods in salads should ____ in color, shape, texture, and flavor.
• What is the effect of documenting leftovers with labels on containers?
• Which action should you never do with a falling knife?
• If a recipe requires 2 tablespoons, how many fluid ounces is that?
• Which tool is best suited to ensure uniform grill temperatures across the cooking surface?
• Which description best defines gluten?
• What is it called to roast slowly while basting with a highly seasoned sauce?
• What is the safe internal temperature for ground beef?
• Most military dining facilities use what type of scale?
• Which tool is used to remove skins from hard vegetables?
• In a military kitchen, par-cooking is used to:
• What are the two techniques used to standardize the amount of ingredients needed to prepare your recipes?
• Which of the following describes a key component of a cleaning schedule?
• When sharpening a knife you should place the heel at what end of the stone?
• Which end of the sharpening stone should the heel be placed toward?
• Which term refers to a glossy coating put on foods by covering with a sauce or syrup?
• What are the components of a standard mirepoix?
• Which of the following is a mother sauce?
• How many teaspoons are in one tablespoon?
• Give an example of an emulsion in culinary practice.
• Which statement best describes a moist-heat cooking method?
• What is the primary difference between dry-heat and moist-heat cooking?
• Which approach best aligns with proper garnish planning?
• How can you manage seafood inventory to ensure freshness?
• What main meat product must always be served well done?
• To preserve nutrition when cooking vegetables, you should ...
• Which of the following are approved methods for safely thawing poultry?
• Which items are identified as dietary considerations to account for when planning a menu?
• Which of the following is NOT a common roux color?
• What is the correct formula to calculate food cost percentage?
• Which term describes cutting food into small irregular shaped pieces?
• How often are tableware, kitchenware, and food contact surfaces required to be cleaned?
• What is the role of the line cook in a Navy galley?
• What is the name of the 50/50 blend of fat and flour cooked to eliminate the raw taste of the flour?
• Which statement correctly describes hot-holding and cold-holding temperatures?
• Roux facts: Which statement is true?
• What is the proper cooking temperature of beef roast?
• Which practice helps ensure produce is safe to eat?
• What is the cooking method called when you simmer food in enough liquid to cover the ingredients being cooked?
• Which cooking method involves simmering ingredients in liquid until tender and usually with the ingredients fully submerged?
• What knife has a short, narrow and stiff blade?
• Dressing should _____ the salad?
• Which category of food commonly requires thorough cooking to prevent illness?
• What is whipping?
• What is the abbreviation for ounces?
• The blade of a knife should be drawn____to___ when using a stone to sharpen?
• Which ingredient serves as the base for soups and gravies?
• Which item is NOT typically addressed by a standard recipe card?
• What is the recommended thickening agent used for gravies?
• Which knife is best suited for removing meat from bone?
• What are hot pads used for in the kitchen?
• Which term describes cooking poultry with moisture-based heat?
• What essential step should be performed before using fresh produce?
• Which ingredient provides dough with its strength and gas-retaining ability?
• Which type of ingredient should be leveled off with a straight edge of knife?
• What are used to lighten batters and doughs and also act a binding agents in some foods?
• Maillard reaction describes what?
• Which of the following is NOT one of the five mother sauces?
• What is the FDA/food safety temperature danger zone in Fahrenheit and Celsius?
• Which cooking method is an example of moist-heat cooking?
• Which of the following is an example of a dry heat cooking method?
• What is the typical texture result when pasta is overcooked?
• Which term describes cutting food into small cube-shaped pieces about 1/4 inch in size?
• When should you use a thermometer to check the doneness of meat?
• What is the safest method of holding items that you are cutting?
• What is the proper cooking temperature for ground beef?
• Which aspect should be preserved to maintain quality when cooking vegetables?
• What should a cleaning schedule include?
• Which is an example of dry-heat cooking?
• What type of containers are used to store and chill salad ingredients?
• When measuring liquids, the utensil should be on what type of surface?
• Which of the following best defines Brunoise size?
• Which of the following is a unit used to measure liquid volume in recipes?
• What type of cook method is usually used for cooking poultry that is not tender enough to fry or roast?
• What is the proper cooking temperature for reheating leftovers?
• In a standard mirepoix, which vegetable contributes the largest proportion by weight?
• Whipping is the act of beating rapidly with a wire whisk to increase volume by incorporating air.
• After sharpening a knife, the blade must be ______ with a butchers steel?
• Which of the following is a basic knife safety practice?
• What abbreviation is used for a packaged quantity in a shopping list?
• The method described as slow roasting with frequent bastings in a highly seasoned sauce is:
• Why resting meat after cooking?
• Why should white sauces be made as close to serving time as possible?
• What is the abbreviation for a package?
• What is the recommended internal temperature for medium-rare beef, with a rest?
• What is the abbreviation for medium?
• Which piece of equipment is commonly found in a Navy galley kitchen?
• What is the purpose of a standard recipe card in a Navy kitchen?
• Which statement describes stock versus broth most accurately?
• Which utensil is appropriate for plating gelatin portions?
• How many ounces are in one cup?
• How do you determine if a sauce has emulsified properly?
• Which meat is typically required to be fully cooked before serving?
• Define par-cooking and its typical use in a military kitchen.
• Which role do eggs serve in batters and doughs?
• Which item should be cooked well done?
• Which policy emphasizes performing cleaning tasks as items are used during service?
• What is folding?
• Which of the following is NOT a knife cut category listed in the material?
• Salad dressing in an indispensable ___ to a salad.
• Which inventory practice helps ensure seafood stays fresh?
• FIFO stands for and why is it used in Navy kitchens?
• Which of the following is a true emulsion?
• Which term refers to a glossy surface finish produced by applying a syrup or sauce to foods?
• What practice helps minimize foodborne illness when handling produce?
• When should you plan and prepare a garnish?
• Foods should be thawed under refrigeration at temperature of ___ or below?
• What is browning?
• Why is it important to keep knives sharp?
• Which abbreviation stands for edible portion?
• When cooking vegetables, which attributes should be preserved for quality?
• Which items are authorized for wear in food service space?
• Which tool is used to true a knife after sharpening?
• Define a critical control point (CCP) in HACCP terms.
• What utensils would be used to plate up gelatin?
• What is the primary purpose of Mise en Place in a kitchen?
• Which knife cut is described as thin match-stick strips about 1/8 inch by 1/8 inch by 2-3 inches?
• Which term refers to producing a brown color on the surface of food by heating?
• Dressing should _____ the salad?
• What is an MRE and when is it typically used?
• What is the purpose of using consistent portioning tools in plating?
• In menu planning, yield is used to determine the number of portions by calculating from the total finished amount.
• The abbreviation oz. stands for which unit?
• What is the term for cutting or chopping into very small pieces?
• What is the culinary purpose of searing meat?
• Which knife cut dimension correctly defines batonnet?
• Which practice is NOT part of the four rules for knife safety?
• How should leftovers be stored to prevent bacterial growth?
• If a dish has built-in garnish, what does this imply about adding extra garnish?
• In recipe notation, what does the abbreviation 'A.P.' indicate?
• What is the abbreviation for As purchased?
• What is baking?
• Why is humidity control important in cold storage?
• What is the primary purpose of a food Turner in the kitchen?
• During cooking, care must be taken to preserve what in vegetables?
• What is it called when you make a mixture smooth by using fast circular and lifting motion to incorporate air into product?
• How does sauté differ from pan-frying?
• What is the difference between beating and whipping?
• Why is plating temperature important in service?
• Fruits and vegetables must be thoroughly ____ before use.
• What different types of eggs procured by the armed forces?