Cooking Assistant Test Extremadura 2011
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ScribdTranslationsCooking Assistant Test Extremadura 2011
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ScribdTranslationsKITCHEN ASSISTANT 2011 EXTREMADURA
What is a skewer?
a) French term used to refer to vegetables cut into cubes of 1 to 3 mm in thickness.
b) Skewer or rod for roasting small pieces of meat, threading them on it and interspersing various garnishes.
French term that means coarsely chopped tomato. It is also used for sugar and ice.
d) Brass instrument in a conical shape, which fits into the pastry bag. They can be round, oval, smooth and
grooved, according to use.
A Paco jet is:
a) A device that operates based on pressurized nitrogen charges that emulsify the product.
expel it to the outside.
b) An electrical device that consists of a cup that fits into a holder which uses blades at high speed
power and injecting air at pressure, emulsifies ice creams and sorbets providing the ideal texture for service
immediate.
c) A cooling device that uses injected nitrogen for ultra-fast cooling.
d) A device used to generally knead yeast dough.
3. What is the lustrer used for?
a) To sprinkle
b) To dose sauces and oils
c) To paint with egg
d) To preserve already used oils
4. We will use the deep frying for:
a) Fry large pieces with a small amount of fat.
b) Fry exclusively unleavened dough.
c) Perform exclusively fish frying.
d) Fry small pieces with a large amount of fat.
5. With what elaboration is the term 'clarín' related?
Merengue.
b) Consommé.
c) Demi-glace.
d) White background.
6. The lardons are strips of:
leek in julienne.
celery stalk.
c) bacon.
meltable cheese
7. The part of the ijada covers:
the backs.
b) the abdominal cavity
the nape.
the whole queue.
8. Among the following options, what is a ballotina?
a fish gelatin.
A skewer of lamb kidneys.
c) A veal escalope stuffed with strips of bacon.
a stuffed lamb leg.
9. When we talk about carré we are referring to:
Lamb loin.
b) The hindquarter of lamb.
c) Stuffed and tied lamb breast.
d) The lamb's jaw.
10. The cecina is:
a) Cured beef.
b) Cured pork meat.
c) Pork sausage.
a piece of poultry offal,
11. Is a steak the same as a schnitzel?
Yes.
b) No.
c) Only if they are both breaded.
d) Only if they are both without batter
12. The Iberian secret is also called:
Skirt steak.
b) Pen.
c) Cross.
d) Tenderloin.
13. The 'ices' are obtained:
a) Adding starch to a broth.
b) Due to prolonged reduction of a fund.
c) Adding starch dissolved in wine to a broth.
d) Adding fish tails to a fish stock.
14. Preparations based on consommés, fruit juices, infusions, etc., that remain solid at temperature
the environment is not warm, they are called:
a) Pebbles.
b) Galantines.
c) Royal.
d) Gelatins.
15. Which of the following cooking stocks allows for the longest preservation time?
broth
ice creams
c) gelatins
dark background
16. We will use a dark background for:
a) make a dark roux.
b) to make a velouté sauce.
c) make a Robert sauce.
the making of a blanket
17. Which raw fruits reduce or eliminate the gelling power of gelatin?
pineapple and kiwi.
b) tangerine and orange.
apple and pear.
d) watermelon and melon.
18. The 'pascuala' and the 'batavia' belong to different classes of:
Potatoes
b) Spices
c) Green Beans
Lettuces
19. What is the ideal cooking technique applied to soufflé potatoes?
boiled
b) Frito
stir-fried
Barbecue
20. Bleeding is a pre-processing step applied to the:
artichoke
b) Beetroot
c) Lombard
eggplant
21. "Snowball", "giant kibo", "eureka" and "giant of Paris" are different varieties of:
cauliflower
b) Endives
c) Artichokes
cabbage
Brown rice is very rich in vitamins, mainly from the group:
a) E
b) D
c) A
d) B
23. Which of these food preservation methods is a physical method?
Salting
Smoked
c) Fermentation
Lyophilization
24. Desiccation consists of:
a) Reduce the water content of food by means of artificial heat.
b) Apply salt in variable concentrations.
c) Reduce the water content of foods using natural environmental conditions
d) Reduce the water content of food by freezing.
25. What do microorganisms need to develop?
a) Chemical substances.
b) Favorable conditions of temperature, humidity, and nutritional richness.
c) Authorized additives.
d) Asepsis and hygiene.
26. What nutrients particularly encourage the growth of microorganisms?
a) Proteins.
b) Vitamins.
c) The carbohydrates.
d) Lipids
27. What is the main source of food contamination in foodborne diseases?
a) The manipulator.
b) The insects.
c) The rodents.
d) The dirty kitchen utensils
28. If during the cleaning of a premises a disinfection is to be carried out, it will be done:
a) Between the rinsing and the final drying.
b) Before the preliminary cleaning.
c) Between the preliminary cleaning and the main cleaning.
d) Between the main cleaning and rinsing.
29. Which of the following is not a risk controlled through the HACCP system?
a) physical.
b) chemical.
C) microbiological.
environmental.
30. Which of the following is a health condition that must be communicated to the center's management for it to be
examine the need to subject a person to a medical examination and/or the possibility of excluding them from handling
of food?
a) Hirsutism
Fever
c) Trichotillomania
d) Eritrism.
31. What is a flowchart?
a) A planned sequence of measures or observations in order to evaluate whether a PCC is under
control.
b) A sequence of questions applied to each hazard to identify if the stage in which that hazard occurs
it's PCC for him.
c) A sequence of phases or operations carried out in the production or elaboration of a certain
food product.
d) The process of gathering and interpreting information in order to assess the risk and severity of a hazard
potential.
32. What is a biological hazard in food contamination?
a) Microorganism toxins.
b) Fragments of diverse origin that can cause physical harm
c) Ingredients that may cause allergies.
d) Unauthorized genetically modified organisms.
33. What diet is the most suitable for the treatment of "mellitus" diabetes?
a) Sodium-controlled diet.
b) Hypercarbohydrate diet.
c) Gastric protective diet.
d) Controlled carbohydrate diet,
The 'Torta de la Serena' is made with milk from:
Churra sheep.
Merino sheep.
c) Goat.
d) Cow and goat.
35. The pasteurized milk, concentrated with sugar, deprived of part of its constitutive water is called:
condensed milk.
evaporated milk.
c) Condensed milk.
d) Powdered milk.
36. The product obtained from the intimate and homogeneous mixture of variable amounts of cocoa butter,
sugar, milk or powdered milk is referred to as:
bitter coating.
Milk chocolate
c) White chocolate.
cocoa paste.
37. Which of these fats is hydrogenated?
Butter.
pork lard
c) Margarine.
palm fat
38. Indicate the correct statement:
a) Food and nutrition are synonyms.
Nutrition transforms food into simpler chemical substances.
c) Diet is a consequence of nutrition.
d) Eating is an unconscious and involuntary process.
39. In a complete kitchen brigade, the costing is done by:
a) The cook
b) The kitchen assistant
c) The head chef
The cook
40. In which of the following courses are cold sauces made?
a) Vegetable cook.
b) Salsa dancer.
c) Pastry.
d) Cold room.
41. Which of these preparations should the culinary term 'to lift' be applied to?
Dutch Sauce.
Bearnaise Sauce.
c) White Fund.
Orly Batter.
42. What is 'deglaze'?
a) Remove the glazing from a piece.
b) Recover the concentrated juice that remains in the saucepan after cooking meals with wine or broth.
c) Remove all the fat that is possible from a preparation.
d) Recover the fat from a preparation.
43. The sugar 'pilón' is:
Granulated, in the form of regular clumps.
Refined, in the form of conical loaves.
c) Raw, in the form of irregular lumps.
d) Raw, unrefined, and crystallized.
44. Albardillar means the same as:
to polish,
b) Albardar.
c) Aviary.
d) Bridar.
45. To give shine with jam, syrup, or gelatin to a preparation is called:
to polish
b) Glaze.
c) Broil.
d) Caramelize.
46.Within the so-called evacuation route, the following can be included:
a) Access to the evacuation route
b) Discharge routes
c) Evacuation routes
d) All of the above answers are correct
47. How long can it take for a food to go from its cooking temperature to temperature of
freezing?
1 hour
10 hours
18 and a half hours
4 and a half hours
The concave bowl-shaped container is called:
a) Source
b) Tray
cup
d) Ball
The sweet made from the pulp of the cider pumpkin is called:
Angel Hair
Rooster tail
Catalan cream
cider cream
50. 24.- They are foods rich in saturated fatty acids:
Milk, egg yolk, and oils
b) Pork, poultry, and fish
c) Milk and derivatives, cured meats and pork
Corn oil, olive oil, and bacon
51. They are derived from milk:
a) Cream and butter
b) The cheeses, the whey, and the ricotta
c) Casein
d) All of the above
52. How should the menus be prepared?
a) It will consist of dishes that respond to the basic structure written in the food template
b) Specific menus must be established and a calendar set.
c) The rotation and variety of foods will be maintained.
d) All answers are correct
53. Depending on their presentation to the consumer, fresh vegetables are classified as:
a) First range.
b) Second range
c) Third range.
d) Fourth range.
54. What is the action of cooking over a live fire and without broth some delicacies called, making them jump over the
pan to prevent from burning?
to fry
b) A process other than frying
c) Sauté
d) Answers a) and b) are correct
55. The astringent diet is a diet in which:
Whole grain flours are allowed.
b) One should consume the cellulose found in vegetables, fruits, and greens.
c) The aim is to achieve the protection of the intestine and its functional rest.
d) All of the above answers are correct
Indirect contamination by germs can be caused by:
a) The person who handles food due to being a carrier of germs
b) The presence of germs on the utensils used
c) The germs present in the collection, storage, and handling area
d) All of the above answers are correct
57. What are grelos?
Edible stem of the leek
edible stem of the palm tree
c) Edible stem of the turnip
edible leaf of the turnip
58. What is the need to buy boneless and skinless pieces?
a) Unnecessary accumulation of little useful remains
b) Save complementary work
c) Save money
A better elaboration
59. What food lasts the longest in the freezer?
the meat
b) The fish
c) The seafood
d) The Vegetables
60. What natural additives can be used to prevent food spoilage or artificial additives for
properly authorized industrial origin (preservatives)?
a) Vinegar.
b) Lemon.
c) Salt.
d) All are correct.
61. What is the Róner?
a device that extracts air.
b) A device for rolling out puff pastry.
c) A device for grinding.
a device for cooking at low temperature.
62. Which of the mentioned parts correspond to the offal?
a) Wings separated from the carcass, liver, gizzard, and heart.
b) Neck separated from the carcass, liver, gizzard, and heart.
c) Magret separated from the carcass, soft liver, and heart.
d) Intestines, liver, gizzard, and heart.
63. The principles of the HACCP system are:
Five.
Seven.
Nine.
Once.
64. From the parts you mention, which ones correspond to the chicken thigh?
a) The femur, the tibia, and the fibula with the musculature that surrounds them.
b) The femur, with the musculature that surrounds it.
c) The tibia and the fibula with the muscles that surround them.
d) Humerus, radius, and ulna with the musculature that surrounds them.
65. Fibers are classified into:
a) Caloric nutrients
b) Non-caloric nutrients
c) Metabolizable nutrients
d) Non-metabolizable nutrients
Which of these foods has the highest nutritional quality:
Fish.
b) Vegetables.
c) Legumes.
d) Cereals.
The cleaning of the trays will normally be carried out.
in the sink.
b) In the washing train.
c) In the dishwasher.
d) In the sink.
68. Rusting is synonymous with:
rump steak
b) Asar.
dark roux made with toasted flour.
d) Sauté.
69. The term 'to bard' is defined as:
a) To grease a food before roasting it.
b) Wrap a thin slice of bacon around a piece to prevent it from drying out during cooking.
c) Thinning a dough by gently tapping with a spatula.
d) Work a dough with your hands.
70. What is an Attelet?
a) Tool for making channels or stripes on fruits and vegetables.
b) Elongated skewer, used to decorate cold dishes.
c) Small tool used for painting with beaten egg.
d) Sauce and oil dispenser.
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