CTE Culinary State Practice Test

These questions are part of the practice quiz. Start practicing

• Which describes the proper knife grip and stance for safety?
• Which of the following is part of the two-step cooling method?
• A Material Safety Data Sheet is used to identify chemicals used.
• Which dish is defined as finely chopped raw meat or fish?
• Which statement correctly differentiates stock from broth?
• If a recipe yields 6 servings and you want 18 servings, what is the scaling factor and the new amount if the original calls for 200 g flour?
• If you have 32 fluid ounces, how many cups do you have?
• Name two products that use laminated dough.
• Describe batonnet and julienne cuts, including typical dimensions.
• Which are the three categories of food hazards?
• In purchasing, which term refers to the description of products that are ordered?
• Which statement accurately describes thickening with cornstarch for sauces?
• In brining, sugar is sometimes added along with salt. Which statement is true?
• Food Borne Illness is defined as illness transmitted to two or more people through contaminated food.
• Which item is NOT among the four basic tastes?
• Gazpacho is a traditional soup from which cuisine?
• Which of the following lists the four basic tastes?
• A term used to describe the transfer of bacteria from one item to another is known as what?
• If usable portion weight is 900 g and total raw weight is 1200 g, what is yield percentage?
• Gazpacho is best described as which of the following?
• Which statement best describes chiffon fillings?
• What is the standard service procedure for handling plates during service?
• Which pathogens are commonly associated with foodborne illness?
• What are the three most common egg cooking methods?
• Which term describes the process of detecting sensory properties using the senses?
• FOH, BOH stands for which phrases?
• Which temperature range defines the Temperature Danger Zone where bacteria can grow?
• Which dish is defined as finely chopped raw meat or fish?
• What is the typical temperature range for most deep-frying?
• Mirepoix consists of what proportions?
• Which statement describes the proper service orientation when delivering plates to guests?
• Which of the following is an emulsified sauce?
• What is mise en place and why is it essential in a professional kitchen?
• Which cooking technique primarily relies on the Maillard reaction to develop browning and depth of flavor?
• Which component NOT typically part of a classic mousse?
• What does RTE stand for?
• Which of the following is NOT one of the five S principles?
• How many fluid ounces are in a cup, and how many cups are in a quart?
• Which knife cut is approximately 1/4 inch by 1/4 inch by 2-3 inches?
• What is the key difference in fat depth between pan-frying and shallow-frying?
• What is the purpose of quats in a kitchen?
• Which knife cut is a small cube about 1/8 inch on each side?
• What is mirepoix and what is its typical ratio?
• TCS stands for which safety term?
• Which component extracted from bones gives stock its body?
• To clarify stock for consommé, which method is used?
• Which term refers to the set of factors that allow pathogens to grow?
• Which item is Ready to Eat?
• What is POS in a restaurant setting?
• Which statement about knife safety is correct?
• What is the purpose of straining stock after simmering?
• Which refrigeration practice helps maintain food safety and proper temps?
• Which of the following are common food allergens?
• Which thickening agents add body and when should they be added?
• What does FDA stand for?
• Which agency first should be notified of a foodborne illness outbreak?
• If a stock uses 12 pounds of bones and the standard bone-to-mirepoix ratio is 10:1, how many pounds of mirepoix are needed?
• A coulis is a sauce made from which of the following?
• Which of the following is a common food allergen?
• Fresh herbs are typically added to a dish when?
• Which safety practice is essential when deep-frying?
• Which technique helps minimize tears when cutting onions?
• Which chef is credited with developing the chef's uniform?
• Brine is defined as which of the following?
• Up-selling refers to which practice?
• Which statement best explains how portion control affects food costs?
• Which ingredient is NOT a component of mirepoix as listed?
• Which statement best describes the sous chef?
• During knife work, how should the guiding hand fingers be positioned?
• Which list correctly identifies the six nutrients?
• What is the brigade system in a professional kitchen?
• After removing debris from a cutting board that touched raw poultry, what is the next step in cleaning it?
• Which factors are considered when scaling a recipe?
• How long can perishable foods be kept in the temperature danger zone before disposal or reheating is required?
• Which option defines brine?
• Brine is best described as which option?
• Which two seafood cooking methods preserve delicate texture?
• Which of the following are components commonly found in a mousse?
• Which of the following is NOT a dry-heat cooking method suitable for tender cuts?
• What is blind baking and when would you use it?
• What is the first 'S' in the 5S principles?
• Why is uniform cut size important in professional cooking?
• A derivative of Béchamel sauce is which of the following?
• What is the proper sequence for cleaning and sanitizing a cutting board that has touched raw chicken?
• Which HACCP principle involves verifying that the plan is functioning as intended?
• Poaching water temperature falls in which range?
• Which statement best reflects host attire guidelines?
• Who is the head of the kitchen?
• Roasting is typically categorized as which type of cooking method?
• Which cooking term means to remove impurities by skimming during simmering?
• In a kitchen brigade, which role helps coordinate orders and ensure proper service flow?
• A requisition is
• Ranch components include which of the following?
• Which sauce among the following is brown in color and is a mother sauce?
• Which of the following best defines the culinary term Clarify?
• Demi-glace is a derivative of which mother sauce?
• What is a toque?
• Which basic food group includes meat, eggs, and beans?
• Which item is described as a chef hat with a narrow brim or no brim at all?
• How is extra virgin olive oil produced?
• Which option describes Quats as sanitizing agents?
• Compare custard-based fillings and chiffon fillings in desserts.
• Convert 3 pounds to kilograms, rounded to two decimals.
• Barquettes are best defined as which of the following?
• In mirepoix, carrot accounts for what percentage of the mix?
• When should fresh herbs be added to a dish?
• Which statement correctly describes mirepoix as a flavor base?
• USDA stands for which of the following?
• Which statement correctly compares poaching and simmering?
• Truth-in-menu requires that the food be prepared as described on the menu. Which statement best reflects this principle?
• Which statement correctly describes steak doneness using both thermometer targets and the touch test?
• Which of the following are listed methods of controlling inventory?
• Cross Contamination is best defined as which of the following?
• What term describes evaporating a portion of a stock's water by simmering or boiling to concentrate flavors?
• What are the safe internal temperatures for chicken and pork?
• What are the primary food sensory properties used to evaluate dishes?
• Why is a recall plan important in a food operation?
• Confit is commonly associated with which food?
• What is yield percentage, and how is it calculated?
• What is the primary role of an expediter in a kitchen?
• Which statement best describes Truth-in-menu?
• What is the French term for the soup of the day?
• Which of the following practices helps prevent cross-contamination when preparing gluten-free items?
• Which acronym describes the system that analyzes hazards and establishes critical control points?
• What term is used for the group including carbohydrates, proteins, fats, vitamins, minerals, and water?
• Spec is an abbreviation for which term describing the description of products ordered?
• What is the typical roux ratio of fat to flour?
• Which item is a perishable product?
• What is a food allergen, provide two common examples, and describe cross-contact?
• Which task is considered side work for server duties?
• How does parboiling differ from blanching?
• Parsheets are used primarily to achieve which outcomes?
• Which practice is an effective method to prevent cross-contamination in a professional kitchen?
• What are the basic steps of braising?
• FIFO stands for what?
• What is the effect of blanching on vegetables?
• What is the purpose of brining poultry or pork, and what is a typical brine composition?
• OSHA is the agency responsible for what?
• Which item is NOT typically included in a recall plan?
• MSDS stands for what?
• Which cooking method uses direct heat from above to brown and cook the food?
• Which term describes the pantry chef responsible for cold foods?
• What is a parsheet used for in a kitchen?
• An invoice is
• Which term describes the two areas in a restaurant: front-of-the-house and back-of-the-house?
• What is the standard ratio of bones to mirepoix for stock?
• What sanitizer concentration and contact time are commonly used for quaternary ammonium compounds in kitchens?
• What is the two-step cooling method described for safe cooling?
• What are the five S principles?
• What is the term for soup of the day in French?
• Which are the five basic food groups?
• Which statement about velouté is correct?
• Which term refers to detecting sensory properties using the senses (taste, smell, touch, and sight)?
• What is the tip percent for 6+ larger groups?
• Which role is the garde manger?
• Which item is included as a ranch dressing component?
• Which term describes Hazard Analysis Critical Control Point, the method of following the flow of food from purchase to service to identify where foodborne illness can occur?
• Which of the following is a perishable product?
• What is tempering chocolate and why is it important?
• Which acronym describes the safety principle of maintaining foods at safe temperatures?
• Which cooking method involves searing at high heat and finishing in a pot with liquid?
• Which of the following is NOT listed as one of the five mother sauces?
• Which are the components of a traditional mayo or aioli?
• Why is resting cooked meat important?
• Which role is responsible for seating guests and coordinating the dining room?
• Which HACCP principle requires establishing measurable limits for each critical control point?
• Mise en place is a French term that means:
• How many principles does HACCP include?
• A recipe yields 8 servings; you need 12 servings. What is the scaling factor and the new amount for an ingredient that originally calls for 250 g?
• Define laminated dough and name two products that use it.
• FATTOM stands for what?
• Who is the person in charge of waiters and seating customers?
• What best describes the Maillard reaction?
• Which statement correctly describes blanching and why it is used in kitchen prep?
• Which is the correct sequence for proper handwashing in a food service operation?
• Which set of salts is commonly used in professional kitchens?
• What are the typical dimensions of a julienne cut?
• Which is a derivative of Velouté?
• Why is effective communication and teamwork essential in a professional kitchen?
• Confit is best described as which?