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91 True/False questions

  1. According to the USDA and in regards to quality, what is the highest grade of egg?The individual

          

  2. How many Tablespoons are in 3 cups?48

          

  3. What disaccharide is composed of glucose and fructose?Hazard Analysis Critical Control Point

          

  4. . This system, put into place by Georges Auguste Escoffier, helped streamline and simplify work in
    hotel kitchens. What is the name of the system?
    The common union of states and chapters

          

  5. If a slice of bread contains 10% of the RDA of Vitamin A, how many slices would you need to eat
    to get your total allowance of Vitamin A?
    10 slices

          

  6. Traditionally, what cheese is used to top French Onion Soup?Vocational Industrial Clubs of America

          

  7. What is a recipe that produces a know quality and quantity of food for a specific operation
    known as?
    Standardized Recipe

          

  8. In terms of vegetarianism, who is a person that eats both eggs and dairy in addition to a
    vegetable only diet?
    Lacto-ovo vegetarian or Ovo-lacto vegetarian

          

  9. If a beef tenderloin weighs 10 pounds and has a 1 ½ pound tare, what is the percentage of
    shrinkage before cooking?
    15% shrinkage

          

  10. What is the process of changing a liquid oil to a solid?½ inch by ½ inch by ½inch

          

  11. What protein found in connective muscle tissues are converted to gelatin when cooked?Parsley

          

  12. What cooking method uses both conduction and convection to transfer heat to food submerged
    in hot fat?
    Deep Fat Frying

          

  13. University of Bonn researchers recently found what popular beverages can be linked to
    increased heart contraction rates in healthy people?
    Energy Drinks

          

  14. According to research conducted by Consumer Report, what percentage of chicken breasts from
    common retail outlets were found to contain harmful bacteria?
    Netherlands

          

  15. What is the main difference between a pot and a pan?Food, Acid, Time, Temperature, Oxygen, Moisture

          

  16. . In 1938, this Act was passed to protect workers from unfair treatment by employers. What is the
    name of the Act?
    Base, Body, Garnish,
    Dressing

          

  17. Into how many SkillsUSA regions is the United States divided?Leesburg, Virginia

          

  18. Name the five leading or mother sauces.½ inch by ½ inch by ½inch

          

  19. If a recipe yields four, eight ounce portions, what is the conversion factor for yielding 10
    portions?
    2.5

          

  20. Which starch vegetable is one of the only native vegetables to the New World?Potatoes

          

  21. What is the literal meaning of the French term mise en place (meez ahn plahs)?To put in place
    or Everything in its place

          

  22. Name two fat-soluble vitamins.Vitamin A, Vitamin D, Vitamin E, or Vitamin K

          

  23. What are the four basic tastes?Sweet, Sour, Bitter, Salty

          

  24. How many teaspoons are in 2 quarts?384

          

  25. What is the name of the knife cut known for its characteristic seven-sided, football shape?Parsley

          

  26. In reference to the SkillsUSA Official Colors, what does the color gold represent?The common union of states and chapters

          

  27. On the SkillsUSA emlbem, what do the hands represent?Torch

          

  28. According to Oxfam, what country was ranked first as having the most plentiful, healthy food?Netherlands

          

  29. On the SkillsUSA emblem, what item represents knowledge?Torch

          

  30. What should the temperature of water be when washing your hands?The number of handles OR a pot has two
    handles and a pan has one handle

          

  31. If a student reaches the SkillsUSA Level 5 American award in the Professional Development
    Program, what color is their award?
    Silver

          

  32. What is the SkillsUSA motto?Sweet, Sour, Bitter, Salty

          

  33. This member of the capsicum family, with varieties in green, red, yellow, purple, or orange, is
    also known as a sweet pepper. How are they most commonly referred?
    Basil

          

  34. What all-purpose knife is most commonly used by cooks?½ inch by ½ inch by ½inch

          

  35. What is the minimum amount of time recommended for lathering a soaping when washing ones
    hands?
    20 seconds

          

  36. Foie Gras (FWAH-grah), made from both duck and goose, is the fatty, enlarged version of what
    organ of the animal?
    Base, Body, Garnish,
    Dressing

          

  37. How many trade, techincal, and skilled service occupational titles are represented in the
    SkillsUSA curriculum?
    130

          

  38. What class of fire extenguisher is used to put out fires involving wood, paper, or plastic?Class A

          

  39. Fill in the blank: I __________ begins each line of the SkillsUSA Creed.Believe

          

  40. According to the CDC, what bacteria was recently found in chicken salads and wraps sold at
    Trader Joe's stores in Arizona, California, Texas, and Washington?
    AA

          

  41. What "fifth taste", from the Japanese word meaning "delicious" is described as savory, meaty,
    or rich?
    Umami

          

  42. What are the dimensions of a Medium Dice?Vocational Industrial Clubs of America

          

  43. On what type of menu offers each food and beverage item priced individually and ordered
    separately?
    The number of handles OR a pot has two
    handles and a pan has one handle

          

  44. What heat transfer method refers to the transfer of heat through a fluid?Convection

          

  45. What colors represent the individual states and chapters?Red & White

          

  46. What SkillsUSA officer serves as a consultant to the president on procedural matters?Torch

          

  47. What is the only vitamin that can be produced in the body using the sun as it's source of energy?20 seconds

          

  48. Spell the word that means to finely slice or shred leafy vegetables or herbs.C-H-I-F-F-O-N-A-D-E

          

  49. If a hamburger contains 300 calories, what percentage of the recommended daily caloric intake
    for an adult does it account?
    10 slices

          

  50. What are the dimensions of a bâtonnet (BAH-toh-nay) cut?½ inch by ½ inch by ½inch

          

  51. What two spice bundles are used to introduce flavorings, seasonings, and aromatics into stocks,
    sauces, soups and stews?
    Red & White

          

  52. Who pioneered the processes of heating milk to a high enough temperature to kill pathogenic
    bacteria?
    Louis Pasteur

          

  53. How many amino acids are essential for healthy adults?9

          

  54. What 18th Century chef was known as the "King of Chefs and Chef of Kings?"Marie-Antoine
    Carême

          

  55. What are the strongly flavored or aromatic portions of plant bark, roots, seeds, buds, or berries
    called?
    Spices

          

  56. How many goals are included in Vision 2020?48

          

  57. When fabricating poultry, how many pieces can be harvested from the finished product?Collagen

          

  58. What is the mixture of egg whites, ground meat, mirepoix, herbs & spices, and an acidic product
    used to clarify stock for making consommé called?
    Parsley

          

  59. Where is the SkillsUSA National Office located?Leesburg, Virginia

          

  60. What does the acronym Fat Tom stand for?Food, Acid, Time, Temperature, Oxygen, Moisture

          

  61. What symbol on the SkillsUSA emblem represents the industrial society?Gear

          

  62. Name the common cookware item that is a large round vessel with straight sides and two loop
    handles used for boiling and simmering foods.
    Sauce Pot

          

  63. There are four parts to a composed salad. Name three of the parts.Base, Body, Garnish,
    Dressing

          

  64. A Niçoise (NEE-swahz) salad is classified as which one of the following: Green salad, tossed
    salad, composed salad, or bound salad?
    The individual

          

  65. What is the ratio of standard ingredients included in a standard mirepoix (MEER-pwah)?50% Onion, 25% Celery, 25% Carrots

          

  66. If a recipe yields four, four ounce portions, how many pounds are needed for 13 portions?3.25
    pounds

          

  67. A UNC-Chapel Hill study recently found that fast-food was not the main cause of childhood
    obesity. What did they find was the leading cause?
    Poor dietary habits originating in children's
    homes

          

  68. If the purchase price for onions is $1 per pound with a 90% yield, what is the actual cost of 2
    pounds of onions?
    $2.20

          

  69. What is the term referring to the elastic network of proteins created when wheat flour is
    moistened and manipulated?
    Gluten

          

  70. Where is the Texas SkillsUSA State Office located?Mabank, Texas

          

  71. As yeast ferments, two byproducts are yielded. What are those products?Alcohol & Carbon Dioxide

          

  72. What is the best know and most widely used herb in the world?hydrogenation

          

  73. When a droplet of water enters melted chocolate, the chocolate becomes lumpy. What is the
    term for this reaction?
    Arborio

          

  74. If your food cost percentage of 28%, how much profit would be made from $1000 of sales?$720

          

  75. What does the acronym HACCP stand for?Hazard Analysis Critical Control Point

          

  76. What is the row of intramuscular bones running the length of round fish fillets called?Pin Bones

          

  77. Used for stockpots, griddles, fry pans, or braizers, this piece of large kitchen equipment is
    considered to be the most versatile of commercial appliances?
    97%

          

  78. What is the term for the unit of energy measured by the amount of heat required to raise 1000
    grams of water by one degree Celsius?
    Calorie or Kilocalorie

          

  79. What is the phrase "Preparing for Leadership in the World of Work?The SkillsUSA Motto

          

  80. Who is the Texas SkillsUSA State Director?Janet Conner

          

  81. What herb is the main ingredient in a traditional pesto?Basil

          

  82. What is the clear portion of an egg, commonly referred to as egg white, also known as?Parsley

          

  83. According to the FDA August 2003 Revision of the Model Food Code, what temperature range is
    known as the temperature danger zone?
    15% shrinkage

          

  84. What type of rice is traditionally used to make risotto?Arborio

          

  85. A pepper's heat or pungency ranges from zero to 16 million. What is the name of the scale used
    to measure a pepper's pungency?
    $2.20

          

  86. What does the acronym VICA mean?Vocational Industrial Clubs of America

          

  87. If you are serving 3oz grilled hamburger patties with a 25% shrinkage, how many pounds of
    ground beef would be ordered to serve 100 people?
    25 pounds

          

  88. What is formed when two liquids that would not ordinarily form a stable mixture are forced
    together and held in suspension?
    Arborio

          

  89. What book is the official reference on parliamentary procedure?Robert's Rules of Order: Newly
    Revised Edition

          

  90. According to the Professional Development Program, what word refers to "an individual who is
    recognized as knowledgeable in a field or area?"
    Consultant

          

  91. What is the term used when referring to any herbaceous plant that can be partially or wholly
    eaten?
    Vegetable