Culinary Arts Test

This examination consists of two sections:

I. Multiple Choice
Answer all 50 questions. This section is worth 75% of the final grade.

II. Short Answer

Answer 10 out of 15 questions. This section is worth 25% of the final grade.
Time: You will have one hour and forty minutes to complete the examination.

NOTES:
a. Please use black ink for all your answers.
b. Make sure to write your name in the top right corner of EACH page in the answer booklet.
c. If you need extra room to write your answers, ask the proctor for supplementary answer sheets.
d. The passing grade is 70%. In the case of a failed or illegible examination, you may retake
the examination after waiting six months.

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Examination Rules
Please read the following rules before starting your examination:

1. You may not have anything with you while you take the exam (including books,
cell phones, keys, food, etc.). Please make sure all cell phones are turned off.
2. It is your responsibility to make sure that you have received the correct
examination and the corresponding CD, if applicable.
3. Write your full name in the top right corner of EVERY page in the answer booklet.
4. Use black ink for all your answers. If you are taking an exam at a TTI testing site,
you must use the black pen provided.
5. If you have any questions or need help, do not leave your seat. Please raise your
hand and a proctor will come to you. When you have finished your exam, do
NOT leave your seat; raise your hand and a proctor will come to you.
6. You may not talk or communicate with anyone other than the proctor. If you
communicate with anyone other than the proctor, you will fail the examination.
7. You may not leave the room until you hand in your exam.
8. All exams must be handed in within the time limit. When the proctor announces
the end of the session, failure to hand in your exam will invalidate it.
9. All papers, including test questions and scrap paper, must be handed in to the
proctor upon completion of the exam.
10. If you are taking an exam through TTI services, a transcript will automatically be
sent to the college of your choice after the exam is graded.

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Culinary Arts Test

I. Multiple Choice
Directions: Answer all of the following 50 questions. For each question, select the best answer
out of the four choices. Mark the corresponding letter, ‘A’, ‘B’, ‘C’, or ‘D’ (in capitals) in the
answer grid on page 2 of your answer booklet.
NOTE: Answer ALL of the questions that follow. For each question, select ONE best answer
out of the four options.

1. Which is NOT an example of a portioning tool?

a. Ladle
b. Scale
c. Fork
d. Spoon

2. Anise, cilantro and marjoram are examples of:

a. Herbs
b. Spices
c. Nuts
d. Seeds

3. Peppercorn, fennel, and sumac are examples of:

a. Herbs
b. Spices
c. Nuts
d. Seeds

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4. The temperature danger zone is:

a. 41-135 oF
b. 50-110 oF
c. 32-135 oF
d. 41-210 oF

5. Hot foods should be at least:

a. 100 oF
b. 135 oF
c. 150 oF
d. 210 oF

6. Cold foods should be below:

a. 65 oF
b. 41 oF
c. 32 oF
d. 0 oF

7. Frozen foods should be below:

a. 32 oF
b. 50 oF
c. 0 oF
d. 10 oF

8. When food is cooked, what are the four changes that take place?
a. Color, texture, flavor, size
b. Texture, flavor, size, nutritional value
c. Color, texture, flavor, nutritional value
d. Texture, flavor, nutritional value, sound

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9. Carry over cooking refers to:

a. The temperature change when moved from an oven to a serving piece
b. Food continuing to cook after being removed from the cooking source
c. How many foods can be cooked off of one heat source
d. None of the above

10. Which of the following is NOT an example of a dry heat cooking method?
a. Grilling
b. Sauteeing
c. Poaching
d. Broiling

11. When food is cooked by hot air trapped inside an oven, this is called:
a. Broiling
b. Roasting
c. Grilling
d. None of the above

12. Which of the following is NOT an example of a moist heat cooking method?
a. Steaming
b. Poaching
c. Boiling
d. Broiling

13. Fork tender refers to:

a. Food that is rotten
b. Food that is parcooked
c. Food that is done to the point of falling apart
d. Food that is too hot to touch with a fork

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14. The garde manger is:

a. The person responsible for cold food preparation
b. The person responsible for all employees in the kitchen
c. The person responsible for kitchen safety
d. The biggest pot used to roast meat

15. A mixture of uniform consistency made with ingredients that do not otherwise combine
is called:
a. An emulsion
b. A dip
c. A mirepoix
d. None of the above

16. Which of the following is NOT true about vinaigrettes?

a. They are used to dress salads.
b. They are made by combining oil and vinegar.
c. The ingredients do not ever mix together.
d. The ingredients bind together.

17. A salad that is arranged artfully is called a:

a. Main salad
b. Composed salad
c. Dessert salad
d. None of the above

18. Which of the following is a basic type of salad greens?

a. Spicy greens
b. Sour greens
c. Sweet greens
d. None of the above

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19. Every fruit has a:

a. Hard peel
b. Seed
c. Green color
d. All of the above

20. Fruit is graded based on its:

a. Size and shape
b. Weight and color
c. Presence or absence of defects
d. All of the above

21. Which fruit should be kept separately from other fruit?

a. Apples
b. Bananas
c. Oranges
d. Grapes

22. The first step in preparing fruit is to:

a. Bite into it
b. Remove the core
c. Clean it
d. None of the above

23. Potatoes are a kind of:

a. Gourd
b. Tuber
c. Stalk
d. Root vegetable

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24. Which of these is NOT a part of a grain:

a. Outer husk
b. Bran
c. Core
d. Endosperm

25. Grains should be kept:

a. In the freezer
b. In a dry storage area
c. In a damp cloth in the refrigerator
d. By the window for sunlight

26. Milled grains are:

a. Grains that are kept whole
b. Grains that are crushed
c. Grains that are extra starchy
d. None of the above

27. Which part of the grain is removed to make the grain lighter in color and quicker to cook?
a. Outer husk
b. Bran
c. Germ
d. Endosperm

28. Refined grains:

a. Are highly processed
b. Have less nutritional value than whole grains
c. Are quicker to cook than whole grains
d. All of the above

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29. Spaetzle, gnocchi, and pierogi are all names of:

a. Grains
b. Pasta
c. Vegetable dishes
d. None of the above

30. Pasta is available in what two forms?

a. Fresh/dried
b. Long/short
c. Sticky/smooth
d. None of the above

31. The key to successfully simmer a stock is to:

a. Keep it at a gentle simmer
b. Skim any foam
c. Simmer long enough
d. All of the above

32. Sauces are made from:

a. Liquids
b. Seasonings
c. Thickeners
d. All of the above

33. Gravy falls in the category of:

a. Grand sauces
b. Miscellaneous sauces
c. Specialty sauces
d. All of the above

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34. A sauce that has been thickened properly to coat the food is described as a:
a. Nappe
b. Farinaceous
c. Derivative sauce
d. None of the above

35. To avoid burning a hearty soup while reheating,:

a. Bring it to a fast boil and leave it on the stovetop for as short as possible
b. Let it simmer for a lengthy amount of time
c. Add a layer of water before reheating
d. All of the above

36. The size of a garnish should be:

a. Big enough to cover the whole bowl
b. Small enough to fit in a spoon
c. 2-7 cm
d. There is no standard size.

37. Inspectors ensure that:

a. Animals are free from disease
b. Meat is fit for human consumption
c. Farms are operated according to appropriate standards for safety and cleanliness
d. All of the above

38. The quality grading of meat is:

a. Required by the USDA
b. Required at the state level
c. Required by local governments
d. Voluntary

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39. The front portion of a side of beef is called the:

a. Foresaddle
b. Forequarters
c. Hindsaddle
d. Hindquarters

40. When meat ages, it:

a. Becomes a darker color
b. Receives a rougher texture
c. Keeps the same flavor
d. All of the above

41. Grades most widely sold at retail are:

a. Prime and choice
b. Choice and select
c. Select and standard
d. Standard and commercial

42. Game is a general term for:

a. Parts of beef that are used other than primal cut
b. The butchering process
c. Meat of wild mammals and birds
d. None of the above

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43. A cutlet is made from:

a. The roughest part of the meat
b. The tender part of the meat
c. The liver
d. All of the above

44. The grain of the meat refers to:

a. The excess fat
b. The thickest part of the cut of meat
c. The direction in which the fibers run
d. None of the above

45. Raw poultry must be kept chilled to ___ oF or below during processing:
a. 26
b. 32
c. 40
d. 55

46. The object of trussing a bird:

a. Means cutting the poultry into halves, quarters, or eights
b. Means tying knots in a rope around the bird
c. Gives it a smooth shape, so it cooks evenly and retains moisture
d. Cleaning the bird of all excess fat and feathers to retain a compact shape

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47. Disjointing a bird:

a. Means cutting the poultry into halves, quarters, or eights
b. Means tying knots in a rope around the bird
c. Gives it a smooth shape, so it cooks evenly and retains moisture
d. Means cleaning the bird of all excess fat and feathers to retain a compact shape

48. When a poultry is fully cooked,:

a. It should be completely brown
b. Its internal temperature should be 100 oF
c. Its juices should be clear with no trace of pink
d. All of the above

49. When bones are left in during cooking,:

a. Poultry cooks faster
b. It protects poultry from shrinking
c. Poultry is easier to scorch
d. All of the above

50. Which of the following statements is not true?

a. Poultry is lower in saturated fat than most red meat.
b. Red meat has more cholesterol than poultry.
c. Poultry goes well with most cooking techniques.
d. Dark and white meat portions cook equally.

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II. Short Answer Questions

Directions: Answer TEN of the FIFTEEN questions that follow. Only one sentence is needed
for your response. All answers should be written on your answer sheet.
NOTE: This section is worth 25% of the final grade.

1. Name five kinds of spices.

2. Name five kinds of nuts.

3. What are four basic types of seasoning ingredients?

4. What is a cuisine?

5. Describe the difference between grilling and broiling.

6. List the six categories of salad. Which four other types of ingredients should be considered
when constructing salad?

7. Name five kinds of fruit and two examples of each.

8. Name five kinds of vegetables and two examples of each.

9. A food group called farinaceous refers to food that are _________________.

10. Name three major types of grain and two examples of each.

11. What are the five types of grand sauces?

12. Describe the difference between a clear soup and a hearty soup.

13. What are the two ways to cut a carcass? Explain.

14. Explain primal and subprimal cuts.

15. What are eight primal cuts for beef?

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Culinary Arts Test

—Answer Booklet—

Name: _____________________________ Date:______________________________

Last Four Digits of

Signature:___________________________ Your Social Security #:_________________

Please read and sign to indicate your acceptance of the following statements.
I hereby commit myself not to divulge or repeat any of the contents of this test in any form
whatsoever to any other individual.
I am aware that illegible exams will not be graded, and no money will be refunded against the
cost incurred in preparing for and taking such exams.

Signature: _______________________

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Culinary Arts Test NAME:

I. Multiple Choice

Write your answers to the multiple choice questions in the appropriate boxes of the answer grid
below (in capitals).

1 11 21 31 41
2 12 22 32 42
3 13 23 33 43
4 14 24 34 44
5 15 25 35 45
6 16 26 36 46
7 17 27 37 47
8 18 28 38 48
9 19 29 39 49
10 20 30 40 50

II. Short Answer Questions

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For office use only:

Evaluator: Date:
Signature: Final Grade:
Comments:

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