Would You Pass The Principles Of Food Preparation Final?
Samples from the hospitality exam at ECU. Hope I pass!
Questions and Answers
- 1.
Food contamination can occur during:
- A.
Food preparation
- B.
Cooking
- C.
Serving
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
Food contamination can occur during various stages of the food handling process. During food preparation, there is a risk of cross-contamination if proper hygiene practices are not followed, such as using the same cutting board or knife for different types of food. Cooking can also lead to contamination if the food is not cooked at the right temperature or for the appropriate duration, allowing harmful bacteria to survive. Lastly, serving food can introduce contamination if utensils or serving plates are not properly cleaned and sanitized. Therefore, all of the mentioned stages - food preparation, cooking, and serving - can contribute to food contamination.Rate this question:
-
- 2.
Pathogenic bacteria cause illness in all of the following ways, except:
- A.
Toxin mediated infection
- B.
Cross Contamination
- C.
Intoxication
- D.
Infection
Correct Answer
B. Cross ContaminationExplanation
Cross contamination is not a way in which pathogenic bacteria cause illness. Cross contamination refers to the transfer of bacteria from one surface or food to another, which can lead to contamination and potential illness, but it is not a direct mechanism by which pathogenic bacteria cause illness. Pathogenic bacteria can cause illness through toxin-mediated infection, where they produce toxins that cause damage to the body; intoxication, where the bacteria produce toxins that are ingested and cause illness; and infection, where the bacteria invade and multiply within the body, leading to illness.Rate this question:
-
- 3.
What type of hazard is a pebble in a bowl of lentil soup?
- A.
Biological
- B.
Chemical
- C.
Physical
- D.
Infestation
Correct Answer
C. pHysicalExplanation
A pebble in a bowl of lentil soup is considered a physical hazard. Physical hazards refer to foreign objects or substances that can cause harm or injury when consumed or come into contact with the body. In this case, the pebble poses a risk of choking or dental damage if accidentally bitten into while consuming the soup.Rate this question:
-
- 4.
In order to survive and multiply, bacteria need:
- A.
Food, proper temperature, and time
- B.
Food, moisture, proper pH
- C.
Food, moisture, proper pH, proper temperature, and time
- D.
Food, moisture, proper pH, proper temperature
Correct Answer
C. Food, moisture, proper pH, proper temperature, and timeExplanation
Bacteria require food as a source of nutrients to survive and multiply. They also need moisture to carry out their metabolic processes. The proper pH level is necessary for maintaining the optimal environment for bacterial growth. Additionally, bacteria require the right temperature for their metabolic activities to occur efficiently. Finally, time is needed for bacteria to undergo the necessary processes for survival and reproduction.Rate this question:
-
- 5.
Bacteria that cause foodborne illness grow well between
- A.
Forty one and one thirty five degrees
- B.
Forty and one hundred degrees
- C.
Sixty and one forty degrees
- D.
Sixty and one twenty degrees
Correct Answer
A. Forty one and one thirty five degreesExplanation
The correct answer is Forty one and one thirty five degrees. This temperature range is known as the "Danger Zone" for bacterial growth. Bacteria multiply rapidly in this range, increasing the risk of foodborne illness. Temperatures below 41 degrees Fahrenheit slow down bacterial growth, while temperatures above 135 degrees Fahrenheit kill most bacteria. It is important to keep perishable foods out of the Danger Zone to prevent the growth of harmful bacteria.Rate this question:
-
- 6.
HACCP is a system for:
- A.
Standardizing recipes
- B.
Controlling food safety
- C.
Maintaining food safety
- D.
Controlling food costs
Correct Answer
C. Maintaining food safetyExplanation
HACCP (Hazard Analysis Critical Control Point) is a systematic approach used to identify and control potential hazards in food production and processing. It focuses on maintaining food safety by identifying critical control points where hazards can occur and implementing measures to prevent or eliminate them. This system ensures that food is handled, prepared, and stored in a way that minimizes the risk of contamination or foodborne illnesses, thus maintaining the safety of the food throughout the production process.Rate this question:
-
- 7.
Cross contamination can be reduced by:
- A.
Personal cleanliness and hygiene
- B.
Reducing the time food is in the danger zone
- C.
Labeling all food items
Correct Answer
A. Personal cleanliness and hygieneExplanation
Personal cleanliness and hygiene can help reduce cross contamination because it involves practices such as washing hands properly and regularly, wearing clean and appropriate clothing, and maintaining good personal hygiene. These practices help prevent the transfer of harmful bacteria and other microorganisms from the hands and body to the food, reducing the risk of contamination. By following proper personal cleanliness and hygiene measures, individuals can significantly minimize the chances of cross contamination in food preparation and handling.Rate this question:
-
- 8.
Which of the following words or phrases is closest to the meaning of mise en place?
- A.
Pre preparation
- B.
A well planned menu
- C.
The wisdom of the chef
- D.
To finish cooking on time
Correct Answer
A. Pre preparationExplanation
Mise en place refers to the pre preparation of ingredients and setting up of tools and equipment before starting to cook. It involves organizing and arranging everything in order to have a smooth and efficient cooking process. Therefore, "Pre preparation" is the closest word or phrase that captures the meaning of mise en place.Rate this question:
-
- 9.
Cutting food into uniform shapes and sizes is important because it
- A.
Ensures even cooking
- B.
Enhances the appearance of the product
- C.
Both of the above
- D.
None of the above
Correct Answer
C. Both of the aboveExplanation
Cutting food into uniform shapes and sizes is important because it ensures even cooking. When food is cut into uniform pieces, it cooks at the same rate, preventing some pieces from being undercooked while others are overcooked. This leads to a more consistent and evenly cooked dish. Additionally, cutting food into uniform shapes and sizes enhances the appearance of the product. When the pieces are uniform, they present a more visually appealing dish, which can make the food more appetizing and enjoyable to eat.Rate this question:
-
- 10.
Which of the following is the correct sequence of stages in the breading procedure?
- A.
Flour, egg wash, flour
- B.
Flour, egg wash, bread crumbs
- C.
Flour, water, bread crumbs
Correct Answer
B. Flour, egg wash, bread crumbsExplanation
The correct sequence of stages in the breading procedure is flour, egg wash, bread crumbs. This is because flour is used as the first coating to help the egg wash adhere to the food item. The egg wash acts as a binding agent, allowing the bread crumbs to stick to the food item. Finally, the bread crumbs provide a crispy and flavorful outer coating when the food item is cooked.Rate this question:
-
- 11.
The smoke point is the temperature at which an oil will
- A.
Spoil
- B.
Break down
- C.
Steam
- D.
Burn
Correct Answer
B. Break downExplanation
The smoke point refers to the temperature at which the oil starts to break down. When an oil reaches its smoke point, it starts to decompose and release smoke. This breakdown process can result in the formation of harmful compounds and a change in the oil's flavor and nutritional value. Therefore, it is important to be aware of the smoke point of different oils to avoid using them at temperatures that can cause them to break down.Rate this question:
-
- 12.
An onion that has a clove and bay leaf attached to it used for flavoring is
- A.
Onion pique
- B.
Onion brule
- C.
Sachet
Correct Answer
A. Onion piqueExplanation
An onion that has a clove and bay leaf attached to it for flavoring is known as "Onion pique". This technique is commonly used in cooking to infuse the flavors of the clove and bay leaf into the dish. The combination of these ingredients adds a unique and aromatic taste to the food.Rate this question:
-
- 13.
What is the collection of celery, carrots, herbs, and spices tied in a bundle?
- A.
Bouquet garni
- B.
Sachet
- C.
Potpourri
- D.
Steeping bundle
Correct Answer
A. Bouquet garniExplanation
A bouquet garni is a collection of celery, carrots, herbs, and spices tied in a bundle. It is often used to flavor soups, stews, and sauces, as the bundle can easily be removed before serving. The herbs and spices in the bouquet garni infuse the dish with their flavors, enhancing the overall taste.Rate this question:
-
- 14.
Which class of poultry is younger and more tender?
- A.
Roaster
- B.
Broiler/fryer
- C.
Mature
- D.
Yearling
Correct Answer
B. Broiler/fryerExplanation
Broiler/fryer is the correct answer because this class of poultry refers to young chickens that are specifically bred for meat production. They are typically slaughtered at a young age, around 6 to 7 weeks, resulting in tender and succulent meat. Roasters, on the other hand, are slightly older and larger chickens that are typically used for roasting and have slightly tougher meat. Mature and yearling poultry are even older and therefore less tender compared to broiler/fryer chickens.Rate this question:
-
- 15.
Which of the following is not a good indication of doneness for poultry
- A.
Juices run clear
- B.
Timer
- C.
Internal temperature
- D.
Looseness of the joints
Correct Answer
B. TimerExplanation
Pg. 470Rate this question:
-
- 16.
Frozen poultry can be kept at 0 degrees or below for up to
- A.
Six months
- B.
Twelve months
- C.
Nine months
Correct Answer
A. Six monthsExplanation
pg 470Rate this question:
-
- 17.
The temperature that indicates doneness in poultry is
- A.
One sixty five to one seventy
- B.
One fifty five to one sixty
- C.
One forty five to one fifty
Correct Answer
A. One sixty five to one seventyExplanation
pg 470Rate this question:
-
- 18.
A boiler/fryer chicken is approximately
- A.
Three to five months old
- B.
Five to six weeks old
- C.
Thirteen weeks old
Correct Answer
C. Thirteen weeks oldExplanation
Pg 470Rate this question:
-
- 19.
A young turkey is
- A.
Sixteen weeks old
- B.
Eight months or less
- C.
Fifteen months or less
Correct Answer
B. Eight months or lessExplanation
pg 470Rate this question:
-
- 20.
IQF refers to:
- A.
Individually quick fried
- B.
Individually quick frozen
- C.
Internally quick frozen
Correct Answer
B. Individually quick frozenExplanation
IQF refers to "Individually Quick Frozen". This term is used in the food industry to describe a freezing process where each individual piece of food is frozen separately, rather than being frozen together in a large batch. This method allows for faster freezing, which helps to preserve the quality, texture, and flavor of the food. It also makes it easier to portion and use only the desired amount of frozen food at a time.Rate this question:
-
- 21.
............ is a dry heat method
- A.
Grill
- B.
Poach
- C.
Stew
Correct Answer
A. GrillExplanation
Grilling is a dry heat method of cooking where food is cooked directly over an open flame or heat source. It involves the application of high heat to the surface of the food, resulting in a charred and smoky flavor. Unlike poaching or stewing, which involve cooking food in liquid, grilling does not involve any added moisture. Therefore, the correct answer is "grill."Rate this question:
-
- 22.
Which of the following is a combination cooking method?
- A.
Roasting
- B.
Braising
- C.
Deep frying
- D.
Blanching
Correct Answer
B. BraisingExplanation
Braising is a combination cooking method because it involves both dry heat and moist heat. It starts by searing the food in a hot pan to develop a crust, which is the dry heat component. Then, the food is cooked slowly in a liquid, such as broth or wine, which is the moist heat component. This combination of dry and moist heat helps to tenderize tough cuts of meat and infuse them with flavor. Roasting, deep frying, and blanching are all single cooking methods that use either dry heat or moist heat.Rate this question:
-
- 23.
Steam is created when water heats up to
- A.
212 degrees or higher
- B.
184 degrees or higher
- C.
240 degrees or higher
Correct Answer
A. 212 degrees or higherExplanation
pg. 212Rate this question:
-
- 24.
When pan frying, the oil should
- A.
Be at least one inch up the side of the pan
- B.
1/2 the way up the side of the product
- C.
Come up just above the top of the product
Correct Answer
B. 1/2 the way up the side of the productExplanation
pg 204Rate this question:
-
- 25.
Gelatinization is the cooking of
- A.
Sugars
- B.
Proteins
- C.
Starches
Correct Answer
C. StarchesExplanation
Gelatinization refers to the process of cooking starches. When starches are heated in the presence of liquid, they absorb the liquid and swell, resulting in the thickening of the mixture. This process is commonly observed when cooking rice, pasta, or making sauces and gravies. Gelatinization is not applicable to sugars or proteins, as they have different chemical properties and behaviors when heated.Rate this question:
-
- 26.
Broiliing is when the heat source is ............. the product.
- A.
Below
- B.
Above
- C.
Surrounding
Correct Answer
C. SurroundingExplanation
Broiling is a cooking method where the heat source is located above the food. In this method, the food is cooked by the heat that surrounds it. Therefore, the correct answer is "Surrounding".Rate this question:
-
- 27.
Sauteing can be done
- A.
Only with tender cuts of meat
- B.
As a means to brown large cuts of meat
- C.
As a part of poaching
- D.
A and C only
- E.
A and B only
Correct Answer
B. As a means to brown large cuts of meatExplanation
Sauteing is a cooking technique that involves quickly cooking food in a small amount of hot oil or fat. It is commonly used to brown or sear meat, including large cuts. Sauteing helps to develop a flavorful crust on the outside of the meat while keeping the inside tender and juicy. Therefore, the correct answer is "As a means to brown large cuts of meat."Rate this question:
-
- 28.
Which bacteria is naturally founding the intestines of cows?
- A.
Strep
- B.
Botulism
- C.
Ecoli
Correct Answer
C. EcoliExplanation
E. coli is naturally found in the intestines of cows. It is a type of bacteria that is commonly found in the gastrointestinal tract of many animals, including cows. E. coli plays a role in digestion and is generally harmless. However, certain strains of E. coli can cause illness in humans if consumed through contaminated food or water.Rate this question:
-
- 29.
Pathogenic bacteria causes food spoilage.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Good bacteria cause food spoilage, such as the ones in yogurt or sour cream.Rate this question:
-
- 30.
Bacteria grow fastest in the log stage.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Bacteria grow fastest in the log stage because this stage is characterized by rapid cell division and exponential growth. During the log stage, the bacteria have abundant nutrients and favorable environmental conditions, allowing them to multiply rapidly. As the log stage progresses, the number of bacteria doubles at a constant rate, resulting in a logarithmic growth curve. Once the resources become limited or waste products accumulate, the bacteria enter a stationary phase, where growth rate slows down. Therefore, it is true that bacteria grow fastest in the log stage.Rate this question:
-
- 31.
An A W higher than .84 is considered potentially hazardous
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
An A W value higher than .84 is considered potentially hazardous because it indicates a high water activity level. Water activity is a measure of the amount of moisture available for microbial growth, and a higher value means there is more moisture present. This can create favorable conditions for the growth of bacteria, yeast, and mold, which can lead to spoilage or foodborne illnesses. Therefore, a higher A W value is considered potentially hazardous.Rate this question:
-
- 32.
Sanitized is free of visible soil.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Sanitized means harmful substances are reduced to safe levels.Rate this question:
-
- 33.
The temperature of the water when washing your hands should be at least 100 degrees or higher
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement suggests that the temperature of the water when washing hands should be at least 100 degrees or higher. This is because hot water helps to kill germs and bacteria more effectively compared to cold water. Additionally, hot water can also help to remove oils and dirt from the skin more efficiently. Therefore, it is recommended to use water at a temperature of 100 degrees or higher for handwashing to ensure proper hygiene.Rate this question:
-
- 34.
You can detect if food is contaminated because it has an off odor.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
A food doesn't have to have an off odor to be contaminated.Rate this question:
-
- 35.
Salmonella creates a toxin that makes you sick
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Salmonilla creates infections, not toxins.Rate this question:
-
- 36.
The maximum amount of time to have food exposed to time and temperature abuse is four hours.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Food safety guidelines recommend that perishable foods should not be exposed to the temperature danger zone (41°F - 135°F) for more than four hours. This is because bacteria can multiply rapidly in this temperature range, increasing the risk of foodborne illnesses. Therefore, it is important to ensure that food is stored properly and not left out at room temperature for extended periods of time.Rate this question:
-
- 37.
The leading cause of cross contamination is bacteria.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The leading cause of cross contamination is people.Rate this question:
-
- 38.
The maillard effect refers to the carmelization when meat is browned.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The Maillard effect is a chemical reaction that occurs when proteins and sugars in food are heated, resulting in the browning and development of flavors. When meat is cooked, the Maillard effect causes it to brown and develop a rich caramelized flavor. Therefore, the statement that the Maillard effect refers to the caramelization when meat is browned is true.Rate this question:
-
- 39.
Clarification is the removal of fat and water from the butter.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Milk solids, not fat, are removed from clarified butter.Rate this question:
-
- 40.
Conduction is the transfer of heat through a fluid or a gas.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Conduction is the transfer of heat through direct contact. Convection is the transfer of heat through a fluid or gas.Rate this question:
-
- 41.
Sauteeing then roasting is a combination cooking method.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Sauteeing and roasting are both dry heat methods.Rate this question:
-
- 42.
Deep frying is a moist heat method.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Deep frying involves no water.Rate this question:
-
- 43.
Coagulation is what happens when proteins are heated.
- A.
Explanation
Coagulation refers to the process in which proteins denature and form a solid or gel-like substance when exposed to heat. This occurs because the heat disrupts the weak bonds that hold the protein structure together, causing the proteins to unfold and aggregate. This process is commonly observed in cooking, such as when egg whites turn from liquid to solid when heated.Rate this question:
-
- 44.
A paste is a mixture of herbs, seasoning, oil, and vinegar that meat soaks in to tenderize and flavor.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
That is a marinade, not a paste.Rate this question:
-
- 45.
Parboiling has a shorter cooking time than blanching.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Blanching is done quickly, usually only a few seconds, and parboiling lasts longer, usually several minutes.Rate this question:
-
- 46.
Clarified butter has a higher smoke point than whole butter.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Clarified butter is a form of butter where the milk solids and water have been removed, leaving only the pure butterfat. This process raises the smoke point of the butter, which is the temperature at which it starts to burn and produce smoke. Whole butter, on the other hand, contains milk solids and water, causing it to have a lower smoke point. Therefore, it is true that clarified butter has a higher smoke point than whole butter.Rate this question:
-
- 47.
Poaching helps prevent further cooking and sets colors for vegetables.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Poaching is a cooking technique where food is gently simmered in a liquid. When it comes to vegetables, poaching helps to preserve their natural colors and prevent them from overcooking. The gentle heat of the liquid helps to set the colors of the vegetables, resulting in vibrant and visually appealing dishes. Therefore, the statement that poaching helps prevent further cooking and sets colors for vegetables is true.Rate this question:
-
- 48.
Foods to be sauteed should be started in a cold pan.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Foods to be sauteed should be started in a hot pan.Rate this question:
-
- 49.
Exposure to air, light, and heat can cause an oil to go weak.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Exposure to air, light, and heat can cause an oil to go weak because these factors can lead to oxidation and degradation of the oil's chemical composition. Oxygen in the air can react with the oil, causing it to become rancid and lose its effectiveness. Light can also accelerate the oxidation process, while heat can further break down the oil's molecules and decrease its viscosity. Therefore, it is true that exposure to air, light, and heat can weaken an oil.Rate this question:
-
- 50.
Shocking is precooking the potatoes at a lower temperature before frying at a higher temperature.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Shocking is placing foods that have been blanched or parboiled in water in ice water to halt the cooking process.Rate this question:
-
Quiz Review Timeline +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
-
Current Version
-
Mar 22, 2023Quiz Edited by
ProProfs Editorial Team -
Apr 30, 2009Quiz Created by
Desperatehospmgm
Fondue Fun Facts: National Chocolate Fondue Day Quiz
Fondue Fun Facts: National Chocolate Fondue Day Quiz
How Much Do You Know About World Nutella Day? Quiz
How Much Do You Know About World Nutella Day? Quiz
The Ultimate National Tater Tot Day Quiz Challenge
The Ultimate National Tater Tot Day Quiz Challenge
- Chicken Quizzes
- Cuisine Quizzes
- Dairy Food Quizzes
- Drink Quizzes
- Egg Quizzes
- Fast Food Quizzes
- Favorite Food Quizzes
- Food And Drink Quizzes
- Food And Nutrition Quizzes
- Food Handler Quizzes
- Food Poisoning Quizzes
- Food Safety Quizzes
- Food Science Quizzes
- Fruit Quizzes
- Health Food Quizzes
- Herb Quizzes
- Hungry Quizzes
- Meal Quizzes
- Meat Quizzes
- Recipes Quizzes
- Rice Quizzes
- ServSafe Quizzes
- Snack Quizzes
- Soup Quizzes
- Spice Quizzes
- Staple Food Quizzes
- Sugar Quizzes
- Vegetable Quizzes
Back to top