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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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. A pathogen is a(n):
a. Type of sanitizer
b. Organism that causes disease
c. Virus that causes salmonella poisoning
d. A cleansing agent

2. In order to be used to sanitize, water must be at least:

a. 110 oF
b. 135 oF
c. 180 oF
d. 210 oF

3. The number of audits an establishment has depends on a number of factors including:

a. The state
b. How old the establishment is
c. The number of meals served
d. All of the above

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4. What is a type of potential hazard that can contaminate food?

a. Biological
b. Physical
c. Chemical
d. All of the above

5. Employees should wash their hands when:

a. Entering the kitchen, any time they change tasks, after handling food that won’t be cooked
b. After using the bathroom, sneezing, eating, and touching hair/face/clothes
c. After touching animals, smoking, before/after changing gloves
d. All of the above

6. In a three compartment sink, the second compartment is used for:

a. Sanitizing
b. Rinsing dirt and detergent
c. Sterilizing
d. Scraping dirt off

7. The flow of food is:

a. How fast food takes to cook
b. The determining factor how compatible it is with other dishes on the menu
c. The route food takes from the time kitchen receives it until it is served to the customer
d. The route food takes from its original state until it is packed and sold commercially

8. FIFO stands for:

a. Food Incomplete Factors Offense
b. First In Final Order
c. First-aid Injury Fire Operations
d. First In First Out

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9. PASS stands for:

a. Pull the pin, Aim low, Squeeze, Sweep side to side
b. Pause, Assess, Survey, Stable
c. Pull the pin, Aim high, Squeeze, Sweep side to side
d. Pull the pin, Aim low, Squeeze, Sweep all corners quickly

10. How many fire evacuation routes are necessary?

a. One
b. Two
c. Three
d. Four

11. A toque is:

a. A chef ’s jacket
b. A dry mitt used to handle hot objects
c. A chef ’s hat
d. The name for the handle of the knife

12. Material Safety Data Sheet (MSDS) describes:

a. The specific hazards posed by a chemical
b. The various knives in the kitchen
c. Each electric utensil
d. None of the above

13. A safety audit reviews:

a. Building, equipment, time management, salaries
b. Building, equipment, management practices, store hours
c. Equipment, management practices, employee practices, nutrition
d. Building, management practices, employee practices, equipment

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14. Kitchen shelves are generally made of _________ to maintain cleanliness.

a. Steel
b. Wood
c. Glass
d. Marble

15. The first step when cleaning dishes by hand is to:

a. Scrape and pre-rinse smallware
b. Clean and sanitize the sink area
c. Fill the sink with hot water and detergent
d. Organize the dishes that need to be cleaned

16. The Swiss Brasier is used to:

a. Cook large meats
b. Steam fruits and vegetables
c. Cook large quantities of meat or vegetables at once
d. Slow cook meats and vegetables to a precise texture

17. How is a chafing dish used?

a. to cook hot food items
b. to transport dishes from the kitchen
c. to hold one or two hot food items
d. to hold food in a steam table

18. Which of the following cooks food with a heat source from above?
a. Griddle
b. Flattop range
c. Broiler
d. Deck oven

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19. Which of the following allows for even cooking?

a. Grill
b. Convection oven
c. Combination steamer
d. None of the above

20. Which of the following is not a part of a knife?

a. Stirrup
b. Tang
c. Rivet
d. Bolster

21. Which of the following is an example of a common knife cutting edge?

a. Hollow-ground edge
b. Round edge
c. Square edge
d. None of the above

22. A utility knife is used for:

a. Trimming fruits and vegetables
b. Light cutting, slicing, and peeling
c. Cutting through large cuts of raw meat
d. None of the above

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23. Which knife is used to separate raw meat from the bone?
a. Paring knife
b. Scimitar
c. Boning knife
d. None of the above

24. Julienne and Battonet are examples of:

a. Slicing
b. Chopping and mincing
c. Precision cuts
d. Decorative cuts

25. Which knives are used to produce a decorative cut?

a. Paring or tournee
b. Scimitar or santoku
c. Utility or filleting
d. None of the above

26. To give a knife an edge, use a:

a. Whetstone
b. Steel
c. Honing tool
d. Different knife

27. Honing refers to the process of:

a. Giving a knife an edge
b. Straightening the knife’s edge
c. Smoothing out irregularities
d. All of the above

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28. Smallware refers to:

a. Anything in the kitchen that weighs less than 1 lb.
b. Miniature silverware
c. Knives that are used both commercially and in individual homes
d. None of the above

29. The following materials are among the most common material used for pots and pans:
a. Copper and cast iron
b. Stainless steel and steel
c. Aluminum and non stick coatings
d. All of the above

30. Which of the following is NOT included in stovetop cooking-ware?

a. Braising pan
b. Saucepan
c. Wok
d. Fish poacher

31. Which of the following is NOT included in oven cooking-ware?

a. Saucepan
b. Braising pan
c. Roasting pan
d. Gratin dish

32. Standardized recipes always include:

a. Yield, ingredients, method, equipment
b. Title, yield, ingredients, method
c. Title, ingredients, HACCP, method
d. Yield, ingredients, recipe category, method

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33. In reading a recipe, PRN stands for:

a. Preview, reason, note
b. Pressing ingredients, reason, note
c. Preview, read, note
d. Proper equipment, read, note

34. Recipe ingredients are listed according to:

a. Count
b. Volume
c. Weight
d. All of the above

35. The tare weight is:

a. The weight of the food by itself
b. The weight of the container holding the food
c. The weight of the food and container combined
d. None of the above

36. To scale a recipe, use the RCF and:

a. Add that amount to each ingredient
b. Subtract that amount from each ingredient
c. Divide each ingredient by that amount
d. Multiply each ingredient by that amount

37. A purchase unit describes:

a. How much the entire dish costs
b. The way the dish is presented when purchased
c. The way the ingredient is sold
d. All of the above

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38. The purchase quantity is:

a. The amount you need to purchase for a recipe
b. The amount of the main ingredient
c. The number of times one ingredient was purchased
d. None of the above

39. Which of the following is one of the ways to describe a taste:

a. Sweet
b. Umami
c. Bitter
d. All of the above

40. The first experience of food usually uses the sense of:
a. Smell
b. Taste
c. Sight
d. Touch

41. When selecting herbs, check for:

a. Good color
b. Shape
c. How it sounds when rubbed against one’s hand
d. None of the above

42. Store fresh herbs in:

a. The fridge
b. A dry storage area
c. Near a window
d. None of the above

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43. Once cut, fresh herbs:

a. Lose some of their flavor
b. Have an enhanced flavor
c. Die
d. Fresh herbs should not be cut.

44. Which statement is true?

a. Fresh herbs generally have a more intense flavor than dried herbs.
b. Dried herbs generally have a more intense flavor than fresh herbs.
c. Fresh and dried herbs generally both have an intense flavor.
d. Fresh and dried herbs generally both don’t have much flavor.

45. Which statement is false?

a. Spices are added in large amounts to give foods a specific flavor.
b. Spices are the seeds, bark, roots, stalks, or fruits of a wide range of plants.
c. Spice blends are made by combining a variety of spices (and herbs).
d. Spices are added in small amounts to give foods a specific flavor.

46. Mirepoix is a:
a. Kind of knife used for cutting meats
b. Mixture of herbs and spices used for soups
c. Chef ’s hat
d. Combination of vegetables used as an aromatic flavoring ingredient

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47. A condiment is:

a. Served on the side and added by the individual diner
b. Used as an ingredient in preparation of the food
c. Used to season and flavor foods
d. All of the above

48. Which of the following is NOT true about nuts:

a. Nuts are the fruit of various trees.
b. Nuts can be used to produce butter.
c. Nuts are best stored in a hot, light storage area.
d. All of the above

49. MSG is a kind of:

a. Spice
b. Seasoning
c. Herb
d. Nut

50. Doing the right thing at the right time is called:

a. Work sequencing
b. Work simplification
c. Workflow
d. None of the above

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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. Compare and contrast direct and cross-contamination.

2. What is FAT TOM? What does each letter stand for?

3. What are the seven steps in HACCP?

4. List five common fire hazards.

5. What are three common kitchen accidents?

6. Name the steps in the Heimlich maneuver.

7. What is OSHA?

8. What are various kinds of work lines? Name at least four.

9. Explain the difference between mixers and blenders.

10. Describe the four ways to use a guiding hand.

11. List the basic parts of a knife.

12. What are four basic types of cuts?

13. Name the five categories of handtools and two examples of each.

14. What are three ways flavor can be changed?

15. Name five kinds of herbs.

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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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