1. You purchase a new pot that's composed of both stainless steel and aluminum. Chef A says the aluminum was added to fortify the soft consistency of the stainless steel. Chef B says the aluminum was added to improve heat conduction. Who is correct?
A. Neither chef is correct.
B. Both chefs are correct.
C. Chef B is correct.
D. Chef A is correct.
Student Answer: B
Answer: Incorrect
Reference: Section 2.2
2. A knife manufacturer visits your business to show his product line. He claims that the most popular material for knives is industrial fiber. However, your partner claims that rosewood is the preferred choice. Who is correct?
A. Neither the manufacturer nor your partner is correct.
B. The manufacturer is correct.
C. Your partner is correct.
D. Both the manufacturer and your partner are correct.
Student Answer: D
Answer: Incorrect
Reference: Section 2.2
4. Which of the following tools would be the most useful for making a fruit salad?
A. Offset spatula
B. Kitchen fork
C. Pastry bag
D. Parisienne scoop
Student Answer: B
Answer: Incorrect
Reference: Section 2.2
7. Volume is an unreliable measurement because
A. gas weighs less than liquid.
B. food expands or contracts in different temperatures.
C. there's no standard size of measuring cup or spoon.
D. solids can't be measured accurately by volume.
Student Answer: D
Answer: Incorrect
Reference: Section 2.1
8. A taper-ground knife blade is made of
A. high-carbon stainless steel.
B. 100 layers of folded metal.
C. a single sheet of metal.
D. carbon steel.
Student Answer: A
Answer: Incorrect
Reference: Section 2.2
10. Which of the following would you most likely be doing to the meat in your dish if you were using a salamander?
A. Grilling
B. Glazing
C. Smoking
D. Sautéing
Student Answer: A
Answer: Incorrect
Reference: Section 2.2
11. You need to convert the recipe measure of 2 quarts to both pints and fluid ounces, so you enlist the help of Chef A and Chef B. Chef A says that 2 quarts would equal 6 pints or 32 fluid ounces. Chef B says that 2 quarts would equal 4 pints or 64 fluid ounces. Which chef is correct?
A. Both chefs are correct.
B. Neither chef is correct.
C. Chef B is correct.
D. Chef A is correct.
Student Answer: B
Answer: Incorrect
Reference: Section 2.1
12. You're a chef, and you're getting ready to prepare a tomato dish for a client's party. The worst choice to prepare this dish would be a knife made of _______ steel.
A. high-carbon stainless
B. carbon
C. taper-ground
D. stainless
Student Answer: C
Answer: Incorrect
Reference: Section 2.2
13. Which of the following would you use for puréeing?
A. Cheesecloth
B. A drum sieve
C. A colander
D. A balloon whisk
Student Answer: D
Answer: Incorrect
Reference: Section 2.2
17. You're preparing a new soup recipe and you need to know the best type of equipment to use. Chef A says a tilting kettle would be the best type of kettle to use. Chef B says that a steam-jacketed kettle would be a better choice. Which chef is correct?
A. Both chefs are correct.
B. Chef B is correct.
C. Chef A is correct.
D. Neither chef is correct.
Student Answer: A
Answer: Incorrect
Reference: Section 2.2
