COOK

RED SEAL
EXAM PREP
Strategies, Tips & Practice Tests
Copyright © 2024 by Mirvoxid Press

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Cover by Mirvoxid Press

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1
 Table of Contents

Introduction .................................................................................................................................... 3
Exam Process .................................................................................................................................. 4
Before the Exam.......................................................................................................................... 4
During the Exam .......................................................................................................................... 4
After the Exam ............................................................................................................................ 4
Exam Format ................................................................................................................................... 5
Exam Content .................................................................................................................................. 9
Understanding the National Occupational Analysis (NOA) ........................................................ 9
Exam Breakdown ...................................................................................................................... 11
NOA Sub-tasks........................................................................................................................... 13
Task Profile Checklist ................................................................................................................ 14
Create a Study Plan ....................................................................................................................... 24
Practice Questions .......................................................................................................................... 29
Answer Keys................................................................................................................................... 81

2
Introduction

The purpose of this Study Guide is to help trade qualifiers and apprentices get ready
for the Interprovincial (IP) Red Seal Exam. For every Red Seal trade, there are IP
Exams accessible. Please visit the Department of Advanced Education, Skills, and
Labour for a list of Interprovincial trades.

Some of the specific goals of this guide are:

• to assist you in comprehending the abilities and information that may be
tested

• To assist you in determining your areas of strength and weakness

• To give a course of study structure and organization

• To give you a list of materials to aid in the planning of your study

• To assist and enhance the process of teaching and learning

The theoretical element of the program is described in this study guide. The goal is
not to take the place of instructor-led technical instruction. Instead, it should be used
as a tool in addition to official training.

3
Exam Process

Before the Exam

To seek to take the IP Red Seal exam, get in touch with the closest Apprenticeship and
Trades Certification Divisional office (see the list of regional offices in Appendix A). The
Apprenticeship Program officer (APO) will let you know when you're eligible to take the
exam and give you scheduling details after you've been approved. For information on
applying for this service, please get in touch with your regional office if you need special
accommodations because of a disability or a language barrier.

During the Exam

You must bring:
• Personal identification, like a valid driver's license or an ID with a
photo and signature
• Your letter of notification

There will be the following available:

• A calculator
• All other necessary supplies, such pencils and
scratch paper, are also needed.

Important Information:
You are not permitted to bring personal cell phones, calculators, or other
electronics into the exam room. If you do bring them, they will be kept safe and
given back to you after the test is over.

After the Exam

You will receive your results through mail seven to ten days after the exam is over. The
results letter will contain all relevant instructions and details.
You will receive the % mark that you received. Additionally, you will receive a
breakdown of each area that reveals the number of questions in each section and the
number of questions you successfully answered.
You will receive a Newfoundland and Labrador Certificate of Qualification with a Red
Seal endorsement if you pass your exam with a score of at least 70%.

4
The format of the IP Red Seal exams is multiple-choice. There are 100 to 150
questions on each exam. A multiple choice question has four answers (A, B, C, and D)
after the stem, which is the entire question. All the information required to respond to
the question is contained in the stem. There is only one right response among the
possibilities, and three "distracters." Distracters are not correct.

There are three categories of questions on IP Red Seal exams:

Level 1 Knowledge and Recall

This level of question tests your knowledge of definitions, facts, and
principles.

Level 2 Procedural and Application

This level of questioning assesses your ability to adapt process knowledge
to novel circumstances.

Level 3 Critical Thinking

This level of questioning assesses your capacity to analyze
information, resolve issues, and draw reliable judgments.

Level 1 Examples:

1. What kind of flour contains the most protein?

A. Cake.
B. Pastry.
C. Bread.
D. All-purpose.

5
 2. What kind of thickeners are natural?

A. Barley, okra, navy beans, and

potatoes.
B. Barley, carrots, okra, and broccoli.
C. Okra, lentils, broccoli, and cauliflower.
D. Lentils, corn, mushrooms, and navy
beans.

3. What is the proper way to preserve raw meat in a

refrigerator?

A. Below any ready-to-serve products.

B. Covered with a clean cloth.
C. Away from the refrigerator door.
D. In its original shipping container.

Level 2 Examples:

1. How should a meat slicer be cleaned and sanitized?

A. Clean and sanitize blade, unit and removable parts.

B. Unplug, clean, reassemble and sanitize unit and blade.
C. Unplug, dis assemble, clean and sanitize blade,unit and removable
parts.
D. Disassemble, unplug, clean and sanitize blade,unit and removable
parts.

6
 2. The dining room sends out an order for four people to sit at the
same table. Which item is initiated initially?

A. Garlic shrimp.
B. 180 g rare strip-loin.
C. Sauté of beef stroganoff.
D. Fresh boiled 680 g lobster.

3. Which order should I follow while using a machine to wash dishes?

A. Sanitizing, rinsing, washing, racking, pre-rinsing, and scraping.

B. Scraping, pre-rinsing, rinsing, racking,sanitizing, washing and air
drying.
C. Scraping, pre-rinsing, racking, washing, rinsing, sanitizing, and air
drying.
D. Rinsing, scraping, pre-rinsing, racking,sanitizing, washing, and air
drying.

Level 3 Examples:

1. What should be the menu pricing of an item that costs $1.00 to

create in order to maintain a 29% food cost?

A. $2.90.
B. $3.45.
C. $4.35.
D. $5.45.

7
2. 2. For a barbeque picnic, how many kilograms of freshly ground beef
are needed to make 550–125 g of hamburger patties? (Up to the
closest kilogram)

A. 64 kg.
B. 69 kg.
C. 74 kg.
D. 79 kg.

3. How does demi-glace come to be?

A. Combine equal quantities o f espagnole and brown stock and reduce

by half.
B. Combine equal quantities o f espagnole and beef stock and simmer
for 5 minutes.
C. Reduce brown stock by hal f.
D. Reduce espagnole by half.

8
Exam Content
Understanding the National Occupational Analysis (NOA)
For Red Seal trades, the NOA is a document that outlines the competencies needed
by a fully qualified tradesperson operating in that trade. The NOA serves as the basis
for the material of the IP Red Seal test. Utilizing the NOA is a great way to prepare for
the Red Seal exam. The NOA website is located at [Link]

The content of NOA is arranged into blocks, or primary subject sections. TASKS and
SUB-TASKS are further subdivided into the blocks.

NOA Blocks  Tasks Sub-tasks

9
NOA Pie Chart
The NOA Pie Chart shows you the approximate amount of questions from each block
together with the block percentages displayed as a pie chart. For instance, Block A will
provide the basis for 8% of the questions on the Cook Exam.
COOK

L A [CATEGORY
K 8% 8% NAME]
9% [PERCENTA GE ]
[ CA T EGORY
NAME]
J
[PERCENTA
11%
GE]
D
9%

I E
13% 8%

H F
7% G 6%
6%

Block Titles

Block A Safety and Sanitation Block G Pastas

Grains, Seeds, Pulses, Nuts, and

Block B Common Occupational Skills Block H Soy-and Wheat-Based Proteins

Block C Produce Block I Meat, Poultry, Game and Game Birds

Block D Stocks and Soups Block J Fish and Shellfish

Block E Sauce Block K Garde-Manger

Dairy and Egg Products

Block F Block L Baked Goods and Desserts
and Alternatives

10
Exam Decomposition
There are now 150 questions on the Cook exam. A breakdown of the number of
inquiries originating from each NOA block is provided in the following table. It is crucial
to remember that the precise number of questions is subject to change at any moment.
You can confirm the number of questions in your exam by getting in touch with your
regional office when you're prepared to write it .
# of Questions
Block A Safety and Sanitation 11
Task 1 Performs safety-related functions
Task 2 Practices food safety procedures
Block B Common Occupational Skills 12
Task 3 Maintains tools and equipment
Task 4 Organizes work
Task 5 Manages information
Task 6 Manages products and supplies
Task 7 Performs culinary trade activities
Task 8 Prepares food according to health and dietary restrictions
Block C Produce 11
Task 9 Prepares herbs and spices
Task 10 Prepares vegetables (including potatoes)
Task 11 Prepares fruit
Block D Stocks and Soups 12
Task 12 Prepares stocks
Task 13 Prepares thickening and binding agents
Task 14 Prepares soups
Task 15 Prepares marinades and brines
Block E Sauce 12
Task 16 Prepares sauces
Task 17 Prepares dessert sauces
Block F Dairy and Egg Products and Alternatives 9
Task 18 Prepares cheese and dairy-related dishes
Task 19 Prepares eggs and egg-related dishes
Block G Pastas 9
Task 20 Prepares pastas
Task 21 Prepares assembled pastas
Block H Grains, Seeds, Pulses, Nuts and Soy-and Wheat-Based Proteins 11
Task 22 Prepares grains and seeds
Task 23 Prepares pulses and nuts
Task 24 Prepares soy-and wheat-based proteins

11
 # of Questions
(Cont’d)
Block I Meat, Poultry, Game and Game Birds 20
Task 25 Prepares meat and game meat
Task 26 Prepares poultry and game birds
Task 27 Prepares variety meats
Block J Fish and Shellfish 17
Task 28 Prepares fish
Task 29 Prepares shellfish
Block K Garde-Manger 13
Task 30 Prepares salads
Task 31 Prepares hors d’oeuvres
Task 32 Prepares sandwiches
Task 33 Prepares charcuterie
Task 34 Prepares condiments and accompaniments
Task 35 Prepares aspics, jellies and glazes
Block L Baked Goods and Desserts 13
Task 36 Prepares dough-based products
Task 37 Prepares batter-based products
Task 38 Prepares creams, mousses, frozen desserts, fillings, icings, toppings and sugar works
Task 39 Assembles cakes
Task 40 Prepares pastries and pies
Task 41 Prepares chocolate
Total 150

12
Sub-tasks for NOA
The blocks, tasks, and subtasks for your trade are listed in the NOA Task Profile
Checklist that follows. Your knowledge and skills in relation to the NOA's subtasks will
be assessed on the written IP Red Seal exam. You can review your current knowledge
by using this chart. Checkmarks can be used to indicate which ones you fully
understand.

Concentrate on the concepts you do not grasp, and keep studying them until you are
confident with the information. Consider potential inquiries within that specific subject
area.

A list of "supporting knowledge and abilities" for every subtask is also included in the
NOA. These are the abilities and know-how required to complete a subtask. As you
review, the supporting skills and information listed beneath each subtask will come in
extremely handy. The NOA for your deal contains the list.

13
Block A: Safety and Sanitation

 Task 1: Performs safety-related functions

 Maintains safe work environment.

Sub-Tasks

 Uses personal protective equipment (PPE) and safety equipment.

 Maintains personal hygiene.

 Task 2: Practices food safety procedures

 Maintains safe condition and temperature of raw and finished product.

Sub-Tasks

 Cools food rapidly.

 Re-thermalizes foods.
 Avoids cross-contamination.
 Sanitizes tools and equipment.

Block B: Common Occupational Skills

 Task 3: Maintains tools and equipment

Sub-Tasks

 Maintains knives.
 Maintains pots, pans and utensils.
 Maintains equipment and appliances.

 Task 4: Organizes work

Sub-Tasks

 Communicates with others.

 Organizes kitchen workplace.
 Schedules production.

14
Block B: Meat, Poultry and Game (Cont’d)

 Task 5: Manages information

Sub-Tasks

 Plans menu and mise en place.

 Uses documentation

 Task 6: Manages products and supplies

Orders products and supplies.

Sub-Tasks


 Receives products.
 Stores products.
 Maintains inventory.

 Task 7: Performs culinary trade activities

Uses recipes.
Sub-Tasks


 Performs portion control.
 Plates finished product.
 Prepares convenience foods.

 Task 8: Prepares food according to health and dietary

restrictions
Sub-Tasks

 Adapts kitchen practices to customers’ restrictions.

 Selects ingredients to meet dietary restrictions.
 Modifies recipes to meet dietary restrictions.
 Prepares food to respect eating regimes.

15
Block C: Produce

 Task 9: Prepares herbs and spices

 Selects herbs and spices.

Sub-Tasks

 Cleans herbs.
 Processes herbs and spices.

 Task 10: Prepares vegetables (including

potatoes)

Selects vegetables.
Sub-Tasks


 Cleans vegetables.
 Cuts vegetables.
 Cooks vegetables.
 Finishes vegetables.

 Task 11: Prepares fruit

Sub-Tasks

 Selects fruit.
 Cleans fruit.
 Cuts fruit.
 Cooks fruit.

Block D: Stocks and Soups

 Task 12: Prepares stocks

Sub-Tasks

 Selects stock ingredients.

 Processes stock ingredients.
 Cooks stocks.

 Task 13: Prepares thickening and binding agents

Sub-Tasks

 Selects thickening and binding ingredients.

 Processes thickening and binding ingredients.

16
Block F: Dairy and Egg Products and Alternatives Block D: Stocks and Soups (Cont’d)



Sub-Tasks

 Select soup ingredients.

 Processes soup ingredients.
 Cooks soups.

 Task 15: Prepares marinades and brines

Sub-Tasks

 Selects marinade and brine ingredients.

 Processes marinade and brine ingredients.

Block E: Sauce

 Task 16: Prepares sauces

 Selects sauce ingredients.

Sub-Tasks

 Processes sauce ingredients.

 Cooks sauces.
 Finishes sauces.

 Task 17: Prepares dessert sauces

Selects ingredients for dessert sauces.

Sub-Tasks


 Processes ingredients for dessert sauces.
 Cooks dessert sauce.
 Finishes dessert sauce.

17
 Sub-Tasks
 Selects cheese and dairy-related ingredients.
 Processes cheese and dairy-related ingredients.
 Finishes cheese and dairy-related products.

 Task 19: Prepares eggs and egg-related dishes

 Selects ingredients for eggs and egg-related dishes.

Sub-Tasks

 Processes ingredients for eggs and egg-related dishes.

 Cooks eggs and egg-related dishes.
 Finishes eggs and egg-related dishes.

Block G: Pastas

 Task 20: Prepares pastas

 Selects pasta ingredients.

Sub-Tasks

 Makes pastas.
 Cooks pastas.
 Finishes pasta dishes.

 Task 21: Prepares assembled pastas

 Selects assembled pasta ingredients.

Sub-Tasks

 Makes assembled pastas.

 Cooks assembled pastas.
 Finishes assembled pasta dishes.

18
Block H: Grains, Seeds, Pulses, Nuts, and Soy-and Wheat-based Proteins
 Task 22: Prepares grains and seeds

Sub-Tasks
 Selects grains and seeds.
 Cleans grains and seeds.
 Cooks grains and seeds.

 Task 23: Prepares pulses and nuts

Sub-Tasks

 Selects pulses and nuts.

 Cleans pulses and nuts.
 Cooks pulses and nuts.

 Task 24: Prepares soy-and wheat-based proteins

Sub-Tasks

 Selects soy-and wheat-based proteins.

 Cooks soy-and wheat-based proteins.

Block I: Meat, Poultry, Game and Game Birds

 Task 25: Prepares meat and game meat

Sub-Tasks

 Selects meat and game meat.

 Processes meat and game meat.
 Cooks meat and game meat.
 Finishes meat and game meat.
 Task 26: Prepares poultry and game birds
Sub-Tasks

 Selects poultry and game birds.

 Processes poultry and game birds.
 Cooks poultry and game birds.
 Finishes poultry and game birds.
 Task 27: Prepares variety meats
Sub-Tasks

 Selects variety meats.

 Processes variety meats.
 Cooks variety meats.
 Finishes variety meats.

19
Block J: Fish and Shellfish
 Task 28: Prepares fish
Sub-Tasks
 Selects fish.
 Processes fish.
 Cooks fish.
 Finishes fish.
 Task 29: Prepares shellfish
Sub-Tasks

 Selects shellfish.
 Processes shellfish.
 Cooks shellfish.
 Finishes shellfish.

Block K: Garde-Manger

 Task 30: Prepares salads

Sub-Tasks

 Selects salad ingredients.

 Processes salad ingredients.
 Processes dressings.

 Task 31: Prepares hors d’oeuvres

Sub-Tasks

 Selects hors d’oeuvres ingredients.

 Processes hors d’oeuvres ingredients.
 Finishes hors d’oeuvres.

 Task 32: Prepares sandwiches

Sub-Tasks

 Selects sandwich ingredients.

 Processes sandwich ingredients.
 Assembles sandwiches.

20
Block K: Garde-Manger (Cont’d)

 Task 33: Prepares charcuterie

 Selects ingredients for charcuterie.

Sub-Tasks

 Processes ingredients for charcuterie.

 Cooks charcuterie.
 Finishes charcuterie.

 Task 34: Prepares condiments and accompaniments

Selects ingredients for condiments and accompaniments.

Sub-Tasks


 Processes ingredients for condiments and accompaniments.
 Prepares preserves.
 Prepares pickles.

 Task 35: Prepares aspics, jellies and glazes

Sub-Tasks

 Selects ingredients for aspics, jellies and glazes.

 Processes ingredients for aspics, jellies and glazes.

21
Block L: Baked Goods and Desserts

 Task 36: Prepares dough-based products

 Selects ingredients for dough.

Sub-Tasks

 Processes ingredients for dough.

 Cooks dough-based products.
 Finishes dough-based products.

 Task 37: Prepares batter-based products

Selects ingredients for batters.

Sub-Tasks


 Processes ingredients for batters.
 Cooks batter-based products.
 Finishes batter-based products.

 Task 38: Prepares creams, mousses, frozen desserts, fillings, icings, toppings and
sugar works

 Selects ingredients for creams, mousses, frozen desserts, fillings, icings, toppings
Sub-Tasks

and sugar works.

 Processes ingredients for creams, mousses, frozen desserts and fillings.
 Finishes creams, mousses and frozen desserts.
 Prepares icings and toppings.
 Prepares sugar works.

 Task 39: Assembles cakes

Sub-Tasks

 Selects cake components for assembly.

 Finishes cakes.

22
Block L: Baked Goods and Desserts (Cont’d)

 Task 40: Prepares pastries and pies

 Selects ingredients for pastries and pies.

Sub-Tasks

 Assembles pastries and pies.

 Cooks pastries and pies.
 Finishes pastries and pies.

 Task 41: Prepares chocolate

 Selects chocolate and ingredients.

Sub-Tasks

 Processes chocolate.
 Stores chocolate.

23
Create a Study Plan

Making a schedule will help you as you study for your test. The two tables that follow
will assist you in staying on course.

There is a "Weekly Study Plan" in the first table. List the topics you want to
concentrate on studying each day in this table. Both the things you need to study and
the things you need to review should be included. Recall that you may simply need to
review material in areas you are more familiar with, but that you will need more time to
study in areas you find challenging. You can begin filling out this table as you
proceed through the NOA sub-task list.
"Study Time Table" is the name of the second table. Making a study schedule that
includes figuring out the best days of the week and times of day to study is crucial.

For every study week, print multiple copies of these tables and complete them.
Maintaining your study regimen is crucial.

24
 Weekly Study Plan for Week of: _________________________________________

Area of Study 1 Area of Study 2 Area of Study 3 Area of Study 4 Area of Study 5 Area of Study 6
Mon.

Tues.

Wed.

25
Thu.

Fri.

Sat.

Sun.
 Study Time Table for Week of: _________________________________________
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
8:00 AM -
9:00 AM

9:00 AM -
10:00 AM

10:00 AM -
11:00 AM

11:00 AM -
12:00 Noon

12:00 Noon
1:00 PM

26
1:00 PM -
2:00 PM

2:00 PM -
3:00 PM

3:00 PM -
4:00 PM

4:00 PM -
5:00 PM

5:00 PM -
6:00 PM

6:00 PM -
7:00 PM

7:00 PM -
8:00 PM
Dealing with Stress and Exam Anxiety

To obtain your Red Seal endorsement, passing the Red Seal Exam is crucial. It's
normal to feel a little nervous or anxious right before or during your exam. The
following advice will help you manage:

• Make a time schedule! Before your exam, give yourself adequate time to
learn and prepare.
• Make a study schedule! Prior to your exam, set aside a particular amount of
time each week to study using a paper or digital calendar.
• Inhale! You could find it easier to refocus and locate the answers if you
practice calm, deep breathing.
• Speak to yourself in a constructive manner! Remember the purpose behind
your exam-taking. Recall the time and energy you invested in your study
and test-taking preparation.
• Remind yourself of good things: Your favorite activity, your most recent trip,
or a person who gives you a sense of stability. Go back to your studies as
soon as you're more at ease.
• Seek for resources that promote mindfulness and meditation as ways to
lower stress. On mobile devices and the internet, a plethora of apps,
podcasts, and movies are readily accessible.
• Engaging in physical activity can assist manage stressful circumstances,
such as exams. Getting enough sleep and eating a healthy diet are also
essential for managing anxiety.
• Make sure you are aware of the precise location and time of the exam.
Make a plan and give yourself plenty of time to arrive.
• To assist you in managing your stress and anxiety, you can also speak with
an expert.

27
Know the Rules for the Exam Room

These are some general guidelines that you should be aware of beforehand. Certain
regulations may be applicable in your province or area.

You have to:

• Do not deceive. Expulsion from the exam session and additional sanctions will
follow this.
• not take any exam materials with you or replicate any exam information.
Examinees who attempt to distribute, copy, or take out any exam-related
materials risk being kicked out of the room and facing additional sanctions.
• not enter the room with any materials.
• Arrange everything that will be needed for the exam on the desk. Taking
anything out of your pockets or accessing personal belongings is not allowed
during the exam.
• During the exam, take off all apparel, including hoodies, caps, and coats.
• Do not bring purses, pouches, or bags to the exam.
• Do not enter the exam room with any electronic devices. These consist of, but
are not limited to: cameras, microphones, media players, mobile phones,
tablets, watches, media players, picture, video, and voice recording and
transmitting devices. Calculators, if you require one, will also be provided.
• Before bringing any additional goods (food, water, etc.) into the exam room, be
sure the examiner has given his or her approval.
• Only make use of the supplied pencils, erasers, calculators, and scrap paper.
• not interact with other candidates or cause them any trouble.
• To exit the examination room, ask the examiner's permission.
• Upon completion, give the examiner back all the supplies you used.
• Throughout the exam, refrain from attempting to access any computer
programs, websites, etc.
• not peruse the exam materials of another applicant.

28
Some Final Tips for Writing Multiple-Choice Exams

• Examine every question thoroughly and with attention. After reading only a
portion of the question, do not presume to know what it is asking.
• Analyze the question that you have read. Seek out the essential terms that will
cause the procedure to begin.
• Take charge of your time. To determine how much time you have for each
question on the exam, divide the total time allotted by the number of questions.
You won't need that much time to answer some questions, and it might take a
little longer for others. Check if you have finished half of the exam at this point
and modify your pace accordingly.
• To make lengthy questions easier to understand, break them up into smaller
sections.
• Examine (think through) the question. Consider the response in light of your
background, education, and training. Look through the alternatives to find the
solution.
• Make a note of the ones you know are incorrect as you go through them all to
help you limit them down.
• When responding to a question that requires calculation, start by estimating the
right response. You can determine whether the result appears correct once
you've calculated it.
• If drawing a diagram or writing out a formula helps clarify a question, do so.
• If you are unsure of the answer, mark the question number, go ahead, and return
at a later time. It's preferable to finish the simpler questions first and return to the
trickier ones afterwards. (Even if a question is easy or complex, it is still worth
asking.)
• If you have to guess, provide an answer to every question. There is at least a
25% probability that your prediction will be accurate. Don't hesitate to respond to
any inquiries.
• After responding to all the questions, if you still have time, go over everything and
make sure your answers are entered on the correct line.

29
Practice Questions

1) In the process of manufacturing cheese, what does the term "rind-ripened" mean?
a) cheeses which are aged after they are coated with wax
b) cheeses which are fully ripened before coating with wax
c) cheeses which develop a natural rind during aging which remains edible
d) cheeses which are served fresh with little forced aging

2) What is the term for a type of carbohydrate that resembles gelatin and is extracted from
specific fruits and used to make jams and jellies?
a) pectin
b) galactose
c) glucose
d) maltose

3) What's the term for tiny herrings that are frequently served as an appetizer, a component
of a sandwich, or a salad and canned in oil or sauce?
a) minnow
b) sardines
c) anchovies
d) shiners

4) What chemical molecule is responsible for the grayish-green ring that can form around
the yolk of an overdone hardboiled egg?
a) salmonella enteriditus
b) ferrous sulfide
c) bicarbonate sulfide
d) chalaza

5) What kind of cooking method combines the use of moist and dry heat?
a) grilling
b) braising
c) sauteing
d) deep fat frying

6) What does the portion scoops' stamped number mean?

a) the size of the handle
b) the number of ounces it measures
c) the number of scoops per gallon
d) the number of scoops per quart

30
 7) What is the name of the pigment that can be found in orange and yellow vegetables?
a) flavon
b) carotene
c) acidic
d) alkaline

8) The following is the name of a tool used to remove solid particles or scum from deep
fat fryers or stocks:
a) spatula
b) skimmer
c) grease remover
d) spider

9) What are the four components of a standard stock?

a) 1) liquid, 2) bones, 3) lemon juice, 4) seasonings
b) 1) liquid 2) nourishing element 3) aromatics 4) seasonings
c) 1) liquid, 2) wine, 3) lemon juice, 3) sachet, 4) bay leaves
d) 1) liquid, 2) muscle, 3) wine, 4) herbs

10) What flower family are onions a member of?

a) lily family
b) fungi family
c) parsley family
d) daisy family

11) What kind of shellfish is represented by all clams?

a) bivalves
b) cephalopods
c) univalves
d) crustaceans

12) Which vegetable, belonging to the lily family, is consumed when its young shoots are
just beginning to poke through the ground?
a) asparagus
b) scallions
c) leeks
d) onion

31
13) The phrase "to briefly and partially cook a food in boiling water or hot liquid" defines which
cooking method?
a) simmering
b) boiling
c) blanching
d) frying

14) What kind of hand tool produces nearly flawless vegetable cuts?
a) slicing machine
b) chinois
c) mandoline
d) buffalo chopper

15) What are three other starches, outside flour, that are used to thicken soups and
sauces?
a) 1) pudding, 2) gelatin, 3) casein
b) 1) gelatin, 2) tapioca pudding, 3) nori
c) 1) cornstarch 2) arrowroot 3) tapioca
d) 1) bulgur, 2) groats, 3) buckwheat

16) What crucial aspects should you take into account when choosing a fat for deep-frying?
a) resistance to chemical breakdown
b) smoke point
c) flavor
d) all of the above

17) What is the name given to an extremely huge variety of garlic that grows to the size of
little apples?
a) aoile
b) whale
c) elephant
d) grande

18) What is the name of a thickening agent made of heated fat and flour?
a) liaison
b) whitewash
c) roux
d) beurre manie

32
19) What is most likely the cause of difficult, rubbery scrambled eggs?
a) made with water instead of milk
b) undercooking
c) overcooking
d) made with old eggs

20) How are rice grains categorized using these metrics?

a) by the length of the grain compared to the width
b) color and Size
c) age, color
d) number of kernels per pound

21) What are three methods for tenderizing meat?

a) 1) pounding, 2) marinating, 3) cook well done
b) 1) marinating, 2) cooked well done, 3) cut into bite size
c) 1) pounding 2) aging 3) cooking
d) 1) pounding, 2) curing, 3) aging

22) What are the three different kinds of mollusks?

a) 1) univalve, 2) bivalve, 3) salt water
b) 1) fresh water, 2) salt water, 3) univalve
c) 1) univalves 2) bivalves 3) cephalopods
d) 1) drawn, 2) cephalopods, 3) salt water

23) The ________ is the name for the primal cut of beef that falls between the chuck and the short loin.
a) flank
b) short plate
c) rib
d) sirloin

24) What's the main distinction between grilling and broiling?

a) the time temperature ratio
b) the doneness of meat
c) the location of the heat source; above versus below
d) how the grill marks look

33
25) Give the name of the processed meat that is created from the beef plate's navel [Link]
it's been cured, hot smoked, and cooked through, topped with spices and black pepper?
a) Pastrami
b) Pepper salami
c) Smoked knuckle
d) Corn ham

26) Sunny-side, basted, hard-fried, and over easy are all what?
a) Stir fry
b) Types of fried eggs
c) Baked
d) Omelet

27) What kind of containers are appropriate for storing cold sauces?
a) Stainless steel
b) Plastic or glass (non-reactive)
c) Aluminum
d) Metal

28) A delicious bread shell in the shape of a boat that is filled and served
a) Tartlet
b) Barquette
c) Rumanki
d) Profiterole

29) What is the unique hue of Milanese-style rissoto?

a) Saffron
b) Browning
c) Carmelization
d) Chicken broth

30) Which salad oil among the following tastes the most distinctively?
a) Corn
b) Safflower
c) Virgin Olive
d) Cottonseed

34
31) What do you add to a baked pate to keep the crust from cracking?
a) More eggs
b) Cream of Tartar
c) A chimney
d) Fat back

32) Apples, celery, and chopped walnuts are combined in a salad and dressed with a thin
emulsified dressing.
a) Astoria salad
b) Waldorf salad
c) Caesar Salad
d) Plaza salad

33) What's the term for using the same bones to prepare a second stock?
a) Remouillage
b) Sous Stoack
c) White wash
d) Depouillage

34) What is prosciutto ham's uncooked form?

a) Crudo
b) Saucisson
c) Jambon
d) Porcelet

35) When truffles are added to sauce Madeira in fine dice, what kind of sauce is produced?
a) Burgundy
b) Perigueux
c) Bordelaise
d) Supreme

36) Which lettuce is used in a Caesar salad among the following types:
a) Boston
b) Lettuce
c) Iceberg
d) Romaine

35
37) How much time is it appropriate to let granulated gelatin bloom?
a) As needed
b) 20 minutes
c) Approximately 10 minutes
d) 2-3 minutes

38) What is the name of the cooked prosciutto ham?

a) Smoked shoulder
b) Cotto ham
c) Smoked pork loin
d) Boiled shoulder

39) What are the two emulsifying substances that go into making a French dressing?
a) Cornstarch
b) Arrowroot
c) Egg yolk and dry mustard
d) Waxy maize

40) What are the three kinds of sausage casings that aren't edible?
a) 1) natural, 2) collagen, 3) caulfat
b) 1) sheep, 2) hog, 3) beef
c) 1) caul fat, 2) hog, 3) beef
d) 1) plastic 2) pee/able cellulose 3) fibrous cellulose

41) What is the name of the highly seasoned fresh pig sausage from Northern Italy that is
wrapped in the skin of the boned leg portion that has the foot attached?
a) Zaybion
b) Zampone
c) Prosciutto
d) Carpachio

42) What four nutritional values are included in a normal sandwich?

a) Carbohydrates, water, lipids, protein
b) Water, fat, carbohydrates, minerals
c) Starch, carbohydrates, vitamins, minerals
d) Protein, minerals, lipids, water

36
43) There are two round Dutch cheeses:
a) Edam and Gruyere
b) Gouda and Gruyere
c) Edam and Emmenthal
d) Edam and Gouda

44) What may be the definition of any comminuted meat product manufactured from one or more
varieties of meat that have been repeatedly cured and seasoned?
a) Chevrier
b) Prociutlo
c) Sausage
d) Jambon

45) To facilitate easy cleaning beneath, any legs used on a piece of equipment or a table in a food
preparation area must be at least _____ inches (cm) high.
a) 6 (15 cm)
b) 4 (10 cm)
c) 8 (20 cm)
d) 12 (30 cm)

46) Does cooking have any effect, if any, on the poisons present in seafood that are found in
predatory reef fish?
a) has no affect at all
b) destroys it all
c) renders it harmless
d) decreases toxicity

47) When choosing materials for walls, floors, and ceilings, which of the following factors should be
the least crucial in terms of hygiene?
a) cost
b) durability
c) cleanability
d) absorbency

48) Which bacteria is most frequently linked to chicken and raw eggs?
a) salmonella
b) profigence
c) hepatitis
d) trichinosis

37
49) Which of the following claims on the appropriate way to wash your hands is untrue?
a) plastic gloves eliminate the need for constant hand washing
b) hands must be washed after using the toilet
c) food workers must wash their hands after returning from a break
d) food workers must wash their hands during food preparation when they switch from raw to
cooked meat

50) What is the main cause of the histamine toxin that causes scombroid poisoning in tuna,
mackerel, bluefish, swordfish, and bonito?
a) time-temperature abuse
b) the waters from which they were harvested
c) the size of the item when it is cooked
d) the length of cooking times

51) How long should you wait before washing your hands after using the restroom to make sure germs
won't contaminate them when you handle food again?
a) minimum of 20 seconds
b) maximum of 10 seconds
c) time is not important
d) minimum of 1 minute

52) What should be done with tainted food sources to minimize the risk of parasite infections?
a) cook them to a minimum of 145 degrees F (63°C)
b) cook them to a minimum of 185 degrees F (85 °C)
c) keep pork and fish off of the menu
d) cut out the parasites before cooking the items

53) What needs to happen initially in order for any surface, utensil, or work space to be thoroughly
sanitized?
a) must be thoroughly cleaned
b) must be wiped off
c) must be rinsed with clean, hot water
d) must be sprayed with bleach solution

38
54) What is the first action in a proper hand-washing routine that guarantees thoroughly and
thoroughly cleaned hands?
a) take off all jewelry
b) using a white or stainless steel hand-wash sink
c) make sure water is 100 degrees F ( 38°C) or higher
d) wear short sleeved shirts or chef coats

55) When implementing a HACCP plan, which of the following storage practices needs to be
immediately corrected?
a) raw pork cutlets are stored above macaroni salad in the reach-in refrigerator
b) products in the freezer are being rotated on a first-in, firstout stock basis
c) foods stored in the dry storage area are removed from their shipping containers
d) dairy is stored in the same refrigeration unit as raw meats and produce

56) What other meats are susceptible to trichinella infestation than pork?
a) wild game such as bear and boar
b) older chickens
c) dairy cows past their production years
d) rabbits

57) What is the most effective method to stop a bug population from invading a restaurant?
a) practice good sanitation practices to eliminate food, water, and harborage areas for pests
b) hire a professional pest control operator to apply pesticides liberally to kill pests
c) not use foods and ingredients that are likely to attract pests to the establishment
d) place glue traps and other devices around the perimeter of the building to catch pests
when they get close

58) The temperature of the sanitizing water as measured at the final rinse manifold must be kept at
a minimum of ___ or above when hot water is utilized to disinfect equipment in a mechanical
ware washing operation.
a) 180 degrees F (82 °C)
b) 160 degrees F (71°C)
c) 140 degrees F (60°C)
d) 194 degrees F (90°C)

39
59) What kinds of foods are typically linked to the Anisakis roundworm?
a) marine fish
b) raw pork
c) contaminated raw eggs
d) all forms of poultry

60) What other name is also used to refer to omega 3 fatty acid?
a) fish oil
b) lenoleic acid
c) olive oil
d) linolenic acid

61) What makes up the majority of a whole wheat seed kernel's endosperm?
a) fiber
b) starch
c) flavor additions
d) fat

62) When cooking with black or cayenne pepper, what produces the hot or peppery sensation
on the tongue or in the human mouth?
a) high concentration of vitamin C
b) a taste sensation through the taste buds
c) microscopic spikes
d) acidic irritants

63) Half an ounce of oil contains how many calories?

a) 50-75 calories
b) 120 - 130 calories
b) 300 calories
c) 100 calories

64) What are the two main resources used to make refined table sugar?
a) fruits and vegetables
b) vanilla and anise
c) complex carbohydrates and fruit sugar
d) sugar cane and sugar beets

40
65) Of the following, which name best describes the transformation of liquid oils into solid fats?
a) hydrogenation
b) saturation
c) gelatinization
d) oxidation

66) What does vitamin E stop from happening within the body that could damage other essential
vitamins like C and A?
a) oxidation
b) saturation
c) excretion
d) dehydration

67) What percentage of animal or plant-based proteins will be used by the human body?
a) 100% from plant (50% from animal)
b) 80-90 % from animal (50-60% from plant)
c) 10% from animal (90% from plant)
d) 95% from both

68) Where is naturally occurring glucose found in food?

a) grains and legumes
b) grape juice, honey and certain vegetables
c) dairy and eggs
d) meats

69) Which kind of stock works best as a replacement or addition to a more conventional stock used
as the base of a sauce to lower the total fat content of the dish?
a) vegetables stocks
b) lean chicken stocks
c) seafood fumets
d) lean veal stocks

70) Which mineral among the following is necessary for the nerve impulses that trigger several
recurrent body processes to be transmitted?
a) fluoride
b) copper
c) sodium
d) calcium

41
71) What is the name of the necessary amino acid that most grains normally lack?
a) oleic
b) mysine
c) tryptophan
d) lysine

72) Despite their great flavor, overindulging in these meats may expose consumers to high
concentrations of carcinogens?
a) smoked fish
b) charred meats
c) fatty meats
d) canned meats

73) What are the three minerals that are most abundant in cereal grains?
a) 1) calcium, 2) iron, 3) phosphorous
b) 1) zinc, 2) mercury, 3) copper
c) 1) sodium, 2) carbonate, 3) bisulfate
d) 1) potassium 2) magnesium 3) fluoride

74) Rich in what kind of fats are peanuts, olives, avocados, almonds, hazelnuts, and canola oil?
a) monounsaturated
b) poly-unsaturated
c) cholesterol
d) saturated

75) Among the definitions of leadership are:

a) being the boss
b) being able to discipline others
c) guiding or influencing others
d) being a politician

76) Prior to deciding on something, you ought to:

a) ask everyone's opinion
b) consider the alternatives
c) consider how much it will increase production while maintaining costs
d) take time to consider all of the ramifications

42
77) The last and most crucial stage in the decision-making process is
to:
a) make them quickly
b) don't take any criticism
c) get approval first
d) follow-up with the results

78) You can lower company risk-taking by:

a) asking everyone their opinions
b) collecting all relative data before making a decision
c) only make decisions that you know will work
d) don't make risky decisions

79) Here's how to handle diversity more effectively:

a) learn about different cultures
b) ignore it exists
c) hire interpreters
d) hire only the same types of workers

80) Here's another method to lower business risk:

a) conduct surveys
b) be secretive about new strategies
c) try new things early in the day
d) have a contingency plan

81) Supervisory success can be attributed to:

a) your ability to get the job done
b) your friendly behavior
c) your sensibility to diversity
d) your ability to change worker's attitudes

82) To be considerate of gender issues:

a) shower complements on to the female workers
b) have the men do all the hard lifting
c) give women lighter work loads
d) treat all employees the same

43
83) A manager is a somebody who:
a) directs and controls
b) gets paid the highest wage
c) has been around the longest
d) is well liked

84) The way employees expect to be treated these days:

a) as people first
b) as a part of the production machine
c) irreplaceable
d) as conformists

85) What are the responsibilities of supervisors?

a) to the owners
b) to the customers
c) to the employees
d) all of the above

86) Leaders who are transformative:

a) act as a coach and mentor
b) inspire workers about the mission
c) lead by example
d) all of the above

87) The idea that the greatest incentive is the chance for success and
development is connected to:
a) Frederick Herzberg
b) Victor Vroom
c) Abraham Maslow
d) Douglas McGregor

88) The endeavor to produce the "Hawthorne Studies" was to:

a) Measure employees attitudes towards management
b) Determine the effects of the length of the work day
c) Increase employee productivity through motivation
d) Measure the effects of light and rest on employee productivity

44
89) As a supervisor, you have the following duties:
a) to be strict and unbending
b) as a friend
c) to make workers like you
d) as a manager

90) What kind of browning process gives freshly baked bread its distinct smells and aroma?
a) Maillard reaction
b) caramelization
c) gelatinization
d) enzymatic

91) What kind of mixing is used to make classic pound cakes?

a) muffin method
b) straight method
c) creaming method
d) sponge method

92) In what stage of the basic yeast bread recipe do you punch down the dough to release and
redistribute produced pockets of gas?
a) after initial fermentation
b) during proofing
c) after initial mixing of the dough
d) after proofing

93) To improve the consistency of the finished product, modern sour dough starters frequently
include an ingredient. Which element is added now that wasn't necessary in the past?
a) salt
b) milk
c) sugar
d) yeast

45
94) What could be the reason for muffin tops shattering when baking?but
before to their complete baking?
a) not enough liquid was used
b) too much baking soda was used
c) the oven temperature was too low
d) the batter was over mixed

95) To produce French-Style Fruitcake, what kind of cake base is combined with
nuts, raisins, and candied fruit?
a) genoise
b) angel food cake
c) chiffon cake
d) pound cake, or creamed fat

96) When is it okay to use the cooked fruit method for pie fillings?
a) when the fruit needs extra cooking in order to soften it
b) when utilizing berries because they cook so quickly
c) when there is not enough time to fully bake a raw pie
d) when there is more than one fruit used

97) What kind of dough could be used to make beignets, the well-known French
doughnuts?
a) Danish dough
b) genoise
c) choux paste
d) puff pastry

98) What two aspects of cake baking are impacted by high altitudes?
a) shape and crust formation
b) taste and flavor
c) rise and moisture content
d) size and color

99) What three kinds of cookie dough are there?

a) stiff dough, soft dough, refrigerator dough
b) rolled in dough, creamed dough, cold dough
c) cold dough, warm dough, soft dough
d) hard dough, lean dough, fermented dough

46
100) The fat included in tropical oils is typically:
a) saturated fat.
b) monounsaturated fats.
c) polyunsaturated fats.
d) non of the above.

101) The ingredients for beurre noisette are:

a) melted butter.
b) clarified butter.
c) compound butters.
d) all of the above.

102) This lettuce is what's needed to make Caesar salad:

a) romaine.
b) iceburg.
c) boston.
d) curly endive.

103) Fresh fish should be stored at the following temperature:

a) 18 degrees C.
b) 0 degrees C.
c) 16 degrees C.
d) 4 degrees C.

104) A stock ought to include mirepoix:

a) with the bones.
b) after the stock has boiled for the first time.
c) after removing the majority of the scum.
d) before the stock comes to a simmer for the first
time.

105) It is recommended to thaw frozen meat and poultry:

a) in a sink with warm running water.
b) at room temperature for 8 hours.
c) in a refigerator at 40 degrees F (4 degrees C).
d) all of the above.

47
106) What kind of garnish is made with consommé?
a) potatoes, tomatoes, ham.
b) celestine, brunnoise of vegetables, vermicelli.
c) julienne of vegetables, rice croutons.
d) croutons, ham, potatoes.

107) The lamb primal cut is:

a) hip.
b) loin.
c) side.
d) picnic.

108) These contain heme iron:

a) both animal tissue and vegetables.
b) animal tissue only.
c) vegetables only.
d) spinach only.

109) What is a primary source of calcium?

a) meats.
b) fish.
c) dairy products.
d) root vegetables.

110) What makes foie gras?

a) truffle and calfs liver.
b) duck liver.
c) chicken liver.
d) liver from a fatted goose.

111) The component fiber is primarily present in:

a) simple carbohydrates.
b) refined sugars.
c) complex carbohydrates.
d) minerals.

48
112) According to Health and Welfare Canada, the average Canadian's diet should
contain no more than ___ saturated fats.
a) 0.05
b) 0.1
c) 0.15
d) 0.2

113) Precooked, sliced, and sautéed potatoes with onions are referred to as:
a) duchess potatoes.
b) layonnaise.
c) boulangere potatoes.
d) berny potatoes.

114) How much raw roast needs to be cooked to give 100 persons a 200 gram (7 oz) portion (to the
nearest kg) if the oven roast yields a 75% yield?
a) 20 kilograms.
b) 24 kilograms.
c) 27 kilograms.
d) 30 kilograms.

115) A few of the most popular garnishes for consommé are:

a) julienne, celestine, potato.
b) zuchinni, brunnoise, au sherry.
c) julienne, brunnoise, au sherry.
d) spaghetti, potato, julienne.

116) Among the key components of a consomme explanation are:

a) egg yolks.
b) egg white.
c) whole eggs.
d) all of the above.

117) A food product is referred to as "I.Q.F." if it

is:
a) individually quick fried.
b) individually quick frozen.
c) international quality food.
d) institutional quality food.

49
118) The following categories apply to cepes, morels, and chanterelles:
a) lettuce.
b) potatoes.
c) tomatoes.
d) mushrooms.

119) Following a mechanical wash and rinse, dishes and utensils should be:
a) air dried.
b) dried with clean towels.
c) dipped in a disinfectant.
d) none of the above.

120) Back bacon, often known as Canadian bacon, comes from the
a) side.
b) loin.
c) leg.
d) shoulder.

121) A heated bain marie of egg yolks, sugar, and white wine, beaten until thick and creamy, is
served as a:
a) bavarian.
b) sayayon.
c) charlotte russe.
d) blanc mange.

122) What is the name of the cold dressing that uses mayonnaise?
a) Tartar, italian, mustard, French.
b) 1000 island, green goddess, vinaigrette.
c) Remoulade, tartar, 1000 island.
d) Vinaigrette, remoulade, tartar.

123) The following groups are prone to iron deficiency:

a) children.
b) women.
c) children and women.
d) all ages and both sexes.

50
124) An MSDS's contents must be prepared no later than ___ years before to the product's sale or
import.
a) 2
b) 3
c) 4
d) 5

125) Ingredients for vol-au-vent:

a) pie dough.
b) choux pastry.
c) sweet pastry.
d) puff pastry.

126) When completing a soup or sauce with a garnish, you ought to:
a) remove the sauce from the stove before adding a garnish.
b) stir frequently being sure not to let it simmer.
c) stir frequently being sure that the sauce comes to a
simmer.
d) add garnish but do not stir or bring back to simmer.

127) When is a broiled salmon steak done?

a) the skin is easily removed.
b) the juices run clear.
c) the back-bone can be removed easily.
d) surface feels dry to the touch.

128) "Vichy" would typically be associated with:

a) carrots.
b) tomatoes.
c) potatoes.
d) mushrooms.

129) The primary sources of magnesium are:

a) dairy products.
b) green leafy vegetables.
c) fish.
d) meats.

51
130) Out of all the fish, which one is a saltwater fish?
a) Halibut.
b) Perch.
c) Catfish.
d) Whitefish.

131) The following list shows which foods have the most polyunsaturated fat (PUFA):
a) corn oil.
b) olive oil.
c) safflower oil.
d) coconut oil.

132) This is a strongly seasoned compound butter sauce with minced parsley.
a) hollandaise.
b) buerre noisette.
c) drawn butter.
d) maitre d'hotel butter.

133) At least the following should be the water-to-dehydrated-vegetable ratio:

a) 1 to 1 .
b) 8 to 1 .
c) 3 to 1.
d) 2 to 1 .

134) The coating for "Berny Potatoes" is:

a) grated cheese.
b) sliced or ground almonds.
c) chopped walnut.
d) chopped pecans.

135) From where do the most cutlets come?

a) the leg.
b) the loin.
c) the shoulder.
d) the rib.

52
136) This is how beurre noisette is made:
a) melted butter.
b) clarified butter.
c) compound butters.
d) all of the above.

137) Which combination of ingredients is cooked using dry heat?

a) top round, beef stew, tenderloin.
b) prime rib, porterhouse steak, pot roast.
c) top sirloin steak, prime rib, filet mignon.
d) pot roast, meat loaf, sirloin tip roast.

138) Health and Welfare Canada advises that the daily intake of caffeine in the Canadian diet
should not exceed that of ___ normal cups of coffee.
a) 2
b) 4
c) 6
d) 10

139) The following soup's primary flavor is derived from split green peas that have been
boiled and pre-soaked:
a) habitant.
b) vichyssoise.
c) St. German.
d) parisienne.

140) The word "THERMIDOR" is frequently associated with:

a) scallops.
b) sole.
c) lobster.
d) mussels.

141) What term best characterizes cornstarch as a thickening agent?

a) produces a clear, glossy texture
b) ideal for sauces that are to be frozen
c) adds flavour and sheen to a sauce
d) produces the clearest sauces but is expensive

53
142) What is your favorite side dish to have with roast lamb?
a) Bearnaise sauce.
b) Bread sauce.
c) Juniper berries and mushrooms.
d) Mint sauce or jelly.

143) Another name for Dorado is:

a) flounder.
b) sole.
c) shark.
d) mahi mahi.

144) The primary distinction between Bavarian creams and chiffons is that the former always
include:
a) liqueur.
b) lemon juice.
c) egg whites.
d) whipping cream.

145) Which dish is typically served with quail in traditional settings?

a) Belgian endive.
b) Grapes.
c) Green peppers.
d) Pineapple.

146) How long is the health permit valid for?

a) 12 months.
b) 6 months.
c) 18 months.
d) 24 months.

147) In a duxelle, the primary component would be:

a) truffle.
b) fair gras.
c) mushrooms.
d) rice.

54
148) "HOLSTEIN" beef cutlet is topped with:
a) fried egg.
b) lemon juice.
c) swiss cheese.
d) ham.

149) The primary food sources of salt for us are:

a) sodium occurring naturally in foods.
b) the salt shaker on the kitchen table.
c) processed foods.
d) the body's overproduction of sodium.

150) Pastry cream's primary components are:

a) eggs, flour, milk and sugar.
b) cornstarch, fruit juice, whipping cream, eggs.
c) milk, egg yolks, sugar and cornstarch.
d) gelatin, mild, eggs and sugar.

151) Diluting pan fluids from roasted chicken and pork is known as:
a) demi-glace.
b) degrassier.
c) deglazing.
d) du jour.

152) In Coquille St. Jacques, the most popular seafood is:

a) lobster.
b) scallops.
c) prawns.
d) sole.

153) Perishable goods may only be stored without refrigeration for a total of:
a) 24 hours.
b) 12 hours.
c) 30 minutes.
d) 2 hours.

55
154) Onions, carrots, celery, and leeks are among the vegetables that can be used for:
a) croquette.
b) mirepoix.
c) mousse.
d) quenelles.

155) What is meant by "AU BLEU" is:

a) veal cutlet.
b) trout.
c) chicken.
d) salmon.

156) What's in a white stock:

a) lamb bones.
b) fish bones.
c) beef bones.
d) all of the above.

157) At what temperature do bacteria multiply the quickest?

a) 98.6 degrees F (37 degrees C).
b) 1 10 degrees F (43 degrees C).
c) 212 degrees F (100 degrees C).
d) 50 degrees F (10 degrees C).

158) If a menu item costs $10 to sell and the food cost percentage is 40%, the food cost is:
a) $3.00.
b) $4. 00.
c) $5.00.
d) $6.00.

159) The term for the fresh secondary cut that comes from a pig side is:
a) spareribs.
b) shortribs.
c) backribs.
d) country ribs.

56
160) Mashed potatoes are blended with butter, egg yolks, and seasoning before being piped into
different amounts:
a) savoy or savoyarde.
b) boulangere.
c) fondant.
d) duchess.

161) Which of the following actions would reduce the likelihood of contaminated food?
a) buying daily whenever possible.
b) rotating stock.
c) correct storage temperatures.
d) all of the above.

162) Animals in Grade A possess:

a) coarse tissue.
b) flabby fat.
c) lean tissue.
d) none of the above.

163) A side of beef's primal cut is:

a) T-bone.
b) top round.
c) flank.
d) shoulder clod.

164) The minimum selling price, given a 40% food cost percentage and a $3.50 food cost,
is:
a) $8.50.
b) $8. 75.
c) $9.00.
d) $9.25.

165) Breaded and deep-fried fish is served with a cold sauce that is:
a) tartar sauce.
b) 1000 islan sauce.
c) caraway seeds.
d) saffron.

57
166) How is sauerbraten prepared?
a) stewing.
b) roasting.
c) braising.
d) boiling.

167) One type of pot roast is:

a) stewing.
b) braising.
c) poaching.
d) all of the above.

168) Eclairs are leavened with the following:

a) eggs.
b) yeast.
c) baking powder.
d) baking soda.

169) A side of beef's primal cut is:

a) prime rib.
b) sirloin butt.
c) stew.
d) side.

170) The primary ingredient used to thicken Irish stew is:

a) barley.
b) rice.
c) roux.
d) potato.

171) The court would employ a bouillon:

a) to poach seafood.
b) for a stock for soup.
c) for a fish veloute.
d) all of the above.

58
172) One of the primary constituents of dauphine potatoes is:
a) onions.
b) choux paste.
c) parmesan cheese.
d) truffle.

173) The following categories of vitamins are those that the body is capable of storing and
are not dependent upon regular diets:
a) fat soluble vitamins.
b) water soluble vitamins.
c) storable vitamins.
d) renewable vitamins.

To prepare waffle of gaufrette potatoes, use:

a) braising.
b) roasting.
c) deep frying.
d) boiling.

175) Mayonnaise's "main" ingredients are:

a) egg yolks and vinegar.
b) egg yolks and butter (melted).
c) vinegar and salt.
d) oil and egg yolks.

176) A black forest cake's two primary ingredients are:

a) butter icing and cherries.
b) whipping cream and cherries.
c) chocolate icing and cherries.
d) pastry cream and cherries.

177) Which of these pairings is a brown sauce secondarily?

a) layonnaise, mornay, veloute.
b) demi-glace, jardinaire, aurora.
c) bordelaise, layonnaise, mushroom.
d) supreme, milanaise, layonnaise.

59
178) Paupiette-style sole that is poached, rolled, and served with mushrooms in a veloute is
known as:
a) newburg.
b) americaine.
c) bercy.
d) bonne femme.

179) Prior to adjusting or cleaning any machinery, you have to:

a) wipe it down with a damp cloth.
b) move it to an adjustment station.
c) put on rubber gloves.
d) unplug and/or lockout the machine.

180) The pork primal cut is:

a) shank.
b) foot.
c) forearm.
d) stew.

181) A frozen souffle rises above the top edge of the dish when it is served due of the
following:
a) freezing has caused the scuffle to rise.
b) egg yolks have caused the scuffle to rise.
c) whipping cream has caused the scuffle to rise.
d) paper collars have been removed from the top of the serving dishes.

182) What kind of meat goes into the sauce à l'orange?

a) beneath roasts and poultry
b) pork or prawns
c) duckling
d) game prepared a la minute

183) When making a souffle, sugar is beaten into the egg whites to:
a) decrease moisture content.
b) increase cooking time.
c) improve stability.
d) decrease holding time.

60
184) Describe sunomono.
a) Salad combining shrimp, rice noodles and cucumber.
b) Tamari-based soy sauce.
c) Fish-based mousseline garnished with sesame seeds.
d) Watercress that has been marinated in citrus dressing.

185) Vegetarians should carefully consider the protein in their diet because:
a) no single plant or vegetable is a complete protein.
b) it is impossible to combine plant or vegetable foods to obtain complete protein.
c) some plants and vegetables have an oversupply of complete protein.
d) complete proteins can only be acquired by eating meats, fish, poultry or dairy products.

186) How many lamb ribs are there in a rack?

a) 7
b) 8
c) 9
d) 10

187) Filet of Beef Wellington contains the following ingredients:

a) foie gras.
b) truffle.
c) liaison.
d) glace de viande.

188) Which beef cut among the following shouldn't be cooked over dry heat?
a) Strip loin.
b) Flank steak.
c) Prime rib.
d) Sirloin tip.

189) Typically, corned beef is produced using the:

a) plate.
b) brisket
c) chuck.
d) flank.

61
190) The price per kilogram of an unpeeled 40-kilogram sack of potatoes was $0.60. After cleaning
and peeling, the yield rate is 80%. What is the current price of these potatoes?
a) $0.75.
b) $0.95.
c) $1.25.
d) $0.80.

191) Foods suspected of containing a high level of toxins include:

a) cooked for 30 minutes at a temperature above 350 degrees F (177 degrees C).
b) frozen at -10 degrees F (-23 degrees C) for 48 hours.
c) discarded.
d) none of the above.

192) Calcium's primary purpose is to:

a) give strength and rigidity to bones and teeth.
b) maintain water balance in the body.
c) control heart beat.
d) help form hemoglobin in the blood.

193) What ingredient should be utilized to make a supreme of chicken?

a) Half a frying chicken.
b) Only the breast of a frying chicken.
c) Only the drumstick of a roasting chicken.
d) Only the breast of a boiling fowl.

194) _____ is the name of a cold soup made with potatoes and leeks that has been pureed and
topped with cream and chives.
a) cream of potato.
b) potage parisenne.
c) vichyssoise.
d) potato and leek.

195) The following would be the main flavor of a dish made "PROVINCALE":
a) garlic and thyme.
b) tomato and garlic.
c) tomato and onion.
d) onion and garlic.

62
196) The French phrase "garde manger" refers to:
a) cold kitchen.
b) sauce station.
c) soup station.
d) none of the above.

197) The following is the name given to the mixture of stewed veal and cream that is thickened
with white roux, then blended with the stew:
a) fricasse of veal.
b) escalope of veal.
c) veal stew.
d) blanquette of veal.

198) A stock that is used in the cooking cycle ought to be:

a) stirred once in a while.
b) not stirred at all and cooked at the simmering point.
c) not stirred, but cooked on high heat.
d) stirred and skimmed frequently.

199) Out of all the fish, which one is a freshwater fish?

a) Red Snapper.
b) Salmon.
c) Pike.
d) Mackerel.

200) Mise en place is defined as:

a) to prepare ahead of time.
b) to cover with boiling water.
c) a mixture of finely chopped herbs and spices.
d) to cook food at the last moment.

201) A stock made with chicken or veal bones would fall under the following categories:
a) short stock.
b) white stock.
c) ordinary stock.
d) court bouillon.

63
202) The ideal tool for making minestrone soup is a:
a) chicken stock.
b) fish stock.
c) beef stock.
d) pork stock.

203) You would make a supreme sauce using a:

a) demi-glace.
b) hollandaise.
c) veloute.
d) espagnole.

204) In a storeroom, the closing inventory after a month is:

a) the amount of food purchased for that month.
b) the opening inventory for next month.
c) the food cost for that month.
d) the food cost percentage for that month.

205) Which secondary cut from the list below comes from the hindquarter?
a) Flank steak.
b) Rib steak.
c) Short ribs.
d) Shoulder clod.

206) The most typical ingredients for making a Glace de Viande are:
a) fish fond.
b) court bouillon.
c) demi glace.
d) brown stock.

207) Coulibiac is a seafood dish that is topped with:

a) eggs.
b) pastry.
c) bread crumbs.
d) flour.

64
208) What is the main cause of food poisoning from botulism?
a) improperly defrosted fish.
b) improperly cooked pork.
c) improperly canned food.
d) none of the above.

209) How far away from a lightbulb should you avoid storing anything?
a) 250 mm (10").
b) 300 mm (12").
c) 400 mm (16").
d) 450 mm (18").

210) Before cutting, roasted meat and poultry should be given time to rest so that:
a) the roast is not too hot to handle.
b) an au jus can be made prior to serving.
c) excessive juices within the roast are not lost during carving.
d) so the roast does not burn.

211) The following spices are frequently added to bouillabaisse à la marseillaise:

a) paprika.
b) nutmeg.
c) caraway seeds.
d) saffron.

212) A smoked RTE porkloin is called by the correct name:

a) baslerloin.
b) kass/erloin.
c) RTE porkloin.
d) rasskerloin.

213) RTE stands for the following:

a) boneless ham.
b) ready to export.
c) ready to eat.
d) boned and rolled.

65
214) The categories for truffles are:
a) fungus.
b) potatoes.
c) lettuce.
d) fruit.

215) Sundaes bear striking similarities to:

a) bombes.
b) ice cream charlottes.
c) coupes.
d) cassatas.

216) The most typical sauce to be served with fish that has been deep-fried is:
a) butter sauce.
b) cold sauce.
c) hot sauce.
d) gorilla snaught sauce

217) Which of the following describes the Tournedos Rossini garnish?

a) Poached pears.
b) Eggplant, green peppers, and tomatoes.
c) Pate de foie gras and truffles.
d) Creole rice.

218) The following cheeses are made in a bacterial culture using yeasts or molds:
a) cream cheese, cottage cheese, cheddar.
b) brie, roquefort, stilton.
c) cottage cheese, camembert.
d) swiss, cheddar, cream cheese.

219) The principal ingredients of escargots à la Bourguegnonne

a) red wine, lemon juice, butter, escargot.
b) white wine, shallots, garlic, tomatoes, escargot.
c) lemon juice, red wine, shallots, tomatoes, escargot.
d) butter, garlic, shallots, lemon juice, escargot.

66
220) Make check the following before using any electrical equipment:
a) put on rubber gloves.
b) have removed any metal jewelry.
c) are standing on a dry surface.
d) 300 mm (12") away from the equipment.

221) Some meats and poultry have bacon or lard applied on them to improve flavor and avoid
drying. It's known as:
a) larding.
b) basting.
c) marinating
d) barding.

222) Of the following, which type of bacteria may grow in a vacuum?

a) botulism.
b) salmonella.
c) staphyloccus.
d) all of the above.

223) The fats that are most detrimental to health include:

a) saturated fats.
b) monounsaturated fats.
c) polyunsaturated fats.
d) unsaturated fats

224) The following foods contain cholesterol:

a) plant origin only.
b) animal origin.
c) both plant and animal origin.
d) neither plant plant or animal origin

225) The steps involved in mechanical dishwashing are as follows:

a) sanitizing, rinsing, washing, racking, pre-washing, and scraping.
b) rinsing, scraping, prewashing, racking, sanitizing, washing and air drying.
c) scraping, prewashing, racking, washing, rinsing, sanitizing and air drying.
d) scraping, rinsing, racking, sanitizing, washing and air drying.

67
226) Typically, bacteria are eliminated by:
a) hot temperatures but freezing only prevents them from multiplying.
b) hot and freezing temperatures.
c) freezing temperatures while heat stagnates their growth.
d) none of the above.

227) The ideal way to make a brown stock is with:

a) veal bones.
b) beef bones.
c) pork bones.
d) beef and pork bones.

228) To make a crown roast, use the:

a) loin.
b) leg.
c) racks.
d) flanks.

229) When cooking, the danger zone is from:

a) 32 degrees F (0 degrees C) to 212 degrees F (100 degrees C).
b) 110degrees F (43 degrees C) to 180 degrees F (82 degrees C).
c) 0 degrees F (-1 8 degrees C) to 100 degrees F (38 degrees C).
d) 40 degrees F (4 degrees CJ to 140 degrees F (60 degrees CJ.

230) Disposal bins ought not to be:

a) allowed to overflow or be made of metal.
b) allowed to overflow or be stacked.
c) made of plastic or placed in the kitchen area.
d) made of metal or be placed in the kitchen area.

231)The cut made from the veal's front and hind legs and prepared using wet heat is known as:
a) cutlet.
b) shank crosscut.
c) steak
d) roast.

68
232) Out of all the combinations below, which ones are mother sauces?
a) cream, tomato, bearnaise.
b) brown, mornay, veloute.
c) tomato, brown, demi-glace.
d) brown, ve/oute, cream.

233) If a menu item's selling price is raised to $6.00 from its current $5.00 food cost, the new
cost percentage would be:
a) 30%.
b) 31%.
c) 32%.
d) 33.3%.

234) Always do the following when cleaning a slicer:

a) use a wire brush and hot soapy water.
b) clean the blade from the inside out.
c) first turn the gauge to zero.
d} both b and C.

235) When using electrical equipment, which of the following items should you not wear?
a) rings, peaked hats and gloves.
b) rings, ties and watches.
c) peaked caps, gloves and belts.
d) gloves, ties and watches.

236) A bechamel sauce's secondary sauce is:

a) chauseur.
b) mornay.
c) lyonnaise.
d) piquant.

237) How much raw roast needs to be cooked to give 100 individuals a 200 gram (7 oz) portion (to the
nearest kg) if the oven roast yields a 75% yield?
a) 20 kilograms.
b) 24 kilograms.
c) 27 kilograms.
d) 30 kilograms.

69
238) Referred to as: Vegetables chopped into matchstick-sized portions
a) paysanne.
b) brunoise.
c) julienne.
d) batonnet.

239) A fish pie would look like this:

a) bouillabaisse.
b) cioppino.
c) galantine of salmon.
d) seafood quiche.

240) In relation to olive oil, what does the word "extra-virgin" mean?
a) The oil undergoes 100% refinement.
b) The oil comes from the first pressing only.
c) The oil comes from green olives only.
d) The oil has been extracted by heat treatment.

241) The foamiest egg whites:

a) at cold-room temperature.
b) at refrigerator temperature.
c) at room temperature.
d) with a bit of fat added.

242) Oysters are called in French:

a) palourdes.
b) moules.
c) huitres.
d) coquilles.

243) How would you characterize bok choy?

a) a type of mushroom widely used in Oriental cooking
b) pointed pod vegetable sometimes referred to as ladyfinger
c) leafy vegetable with stalks and dark green leaves
d) young shoots of the fern family with a tightly curly head

70
244) The term "Gelantines" means:
a) pies cooked without a pastry shell.
b) deboned stuffed fish that is poached and then glazed with aspic.
c) round, blunt-shaped pyramid dishes.
d) forcement dumplings.

245) What best characterizes brie cheese?

a) blue-veined cheese
b) soft-ripened cheese
c) unripened cheese
d) goat's milk cheese

246) A location setting can also be referred to as:

a) flatware.
b) dishes.
c) cover.
d) placement area.

247) What liquid is present in demi-glace sauce?

a) milk
b) brown stock
c) white stock
d) clarified butter

248) Which vegetable kind has crisp, bright green leaves with white veins among the list of
vegetables?
a) Celeriac.
b) Fennel.
c) Kohlrabi.
d) Chard.

249) The absence of the following could be a drawback to vegetarian diets:

a) complete proteins.
b) complex carbohydrates.
c) simple carbohydrates.
d) unsaturated fats.

71
250) What liquid is in veloute sauce?
a) milk
b) brown stock
c) white stock
d) clarified butter

251) Meats and dairy items under kosher diet law:

a) are never served together.
b) must always be served together.
c) can be served together but only if combined so the dairy product is not identifiable.
d) are usually not served together.

252) The following is one member of the shark family:

a) dolphin.
b) mako.
c) eulachon.
d) monkfish.

253) What is the customary side dish to go with a roast prime rib of beef?
a) Parsley sauce.
b) Mint sauce.
c) Horseradish.
d) Ratatouille.

254) As a ballpark estimate, the typical dessert markup % is:

a) between 10 and 15%.
b) around 50%.
c) between 15 and 18%.
d) about 35%.

255) Of the following, which one best defines larding?

a) The insertion of thin strips of fat into meat prior to cooking.
b) The injection of oil or butter under the skin of a poultry item.
c) The roasting of potatoes and vegetables around a roasted meat or poultry item.
d) The tying of thin slices of pork back fat over a roasted meat or poultry item during
cooking.

72
256) Sundaes bear a striking resemblance to:
a) bombes.
b) ice cream charlottes.
c) coupes.
d) cassatas.

257) The definition of "poach" is to:

a) cook in liquid that is gently bubbling.
b) cook in liquid that is hot, but not bubbling.
c) cook covered in a small amount of bubbling liquid after first browning.
d) partially cook by steaming.

258) A roux can be categorized into three varieties according to the following:
a) type of flour used.
b) proportion of ingredients.
c) colour of the roux.
d) quality of the fat.

259) Prior to being broiled, fish should be:

a) dipped in batter.
b) oiled.
c) breaded with crumbs.
d) patted dry with a paper
towel.
260) Among the cheeses typically served with pasta are:
a) feta and Edam.
b) Roquefort and Swiss.
c) Gouda and cheddar.
d) Parmesan and Romano.

261) There is a faint green tint to ____'s flesh.

a) flounder
b) lingcod
c) monkfish
d) eu/achon

73
262) Bay is what kind of shellfish?
a) Scallop
b) Clam
c) Oyster
d) Crab

263) Of the following, which is a component of Caspian eggs?

a) Salmon.
b) Shrimp.
c) Lobster.
d) Caviar.

264) Typically, crepe suzettes are flambeed with:

a) cherry liqueur or brandy.
b) orange liqueur or brandy.
c) apple liqueur or brandy.
d) almond liqueur.

265) Beef or veal bones should boil for... in order to make a decent stock.
a) 3 to 4 hours
b) 6 to 8 hours
c) 30-45 minutes
d) 1 week

266) What sums up Boston salad green the best?

a) what is used in caesar salads
b) having a pungent peppery flavor
c) having mild flavor, buttery texture
d) soft with fragile leaves and curly edges

267) For a well-done roast pork, the internal temperature should be:
a) 55 degrees C (130 degrees F).
b) 60 degrees C (140 degrees F).
c) 70 degrees C (160 degrees F).
d) 85 degrees C (185 degrees F).

74
268) The biscuits will be as follows if the kneading phase is skipped:
a) very tender, crustier, but with less volume.
b) rather tough and crustier, but with more volume.
c) very tender, crustier, but with more volume.
d) rather tough and crustier, but with less volume.

269) The most crucial need for the dry goods storage area is:
a) bright and spacious.
b) located near the food preparation area.
c) warm with good air circulation.
d) dry and cool.

270) To begin peeling a hard-boiled egg, begin with:

a) at the large end.
b) at the pointed end.
c) in the middle.
d) on the inside and work your way out

271) What is the largest item made of poultry?

a) capon
b) Roch Cornish game hen
c) young gooose
d) roaster duckling

272) The last step in seasoning is typically:

a) near the beginning of the cooking process.
b) at the end of the cooking process.
c) in the middle of the cooking process.
d) whenever you think about it.

273) The best way to define reduction is:

a) a finishing made of cream and egg
b) Mashed or strained food
c) Coarsely chopped vegetables
d) Concentrating liquid by evaporating part of its water

75
274) In contrast to pureed soups, creamed soups consist of:
a) less smooth.
b) more hearty.
c) less refined.
d) smoother.

275) Red veggies like beets and red cabbage include the following pigments:
a) carotenes.
b) flavones.
c) chlorophyll.
d) anthocyanins.

276) The primary ingredients of sunflower oil are:

a) saturated fats.
b) monounsaturated fats.
c) polyunsaturated fats.
d) deep fryer fat

277) A roux's color is primarily determined by the

a) length of time cooked.
b) type of flour used.
c) proportion of ingredients.
d) quality of the fat.

278) When measuring any ingredient, the most precise method is to:
a) the tablespoon.
b) weight.
c) volume.
d) count.

279) To cool stock as soon as feasible, do the following:

a) venting the stock pot in a cold water bath.
b) placing the stock pot in a refrigerator.
c) placing the stock in small containers and putting them in a freezer.
d) keeping the stock pot in the coolest part of the kitchen.

76
280) Meat from ducks is:
a) white and dark like chicken meat.
b) white only.
c) dark only.
d) white and dark like turkey meat

281) This starch works well as a fruit pie filling:

a) waxy maize.
b) cornstarch.
c) tapioca.
d) flour.

282) The cooking time usually increases when a recipe is expanded to yield more food.
a) increase by as much as the conversion factor.
b) increase by half.
c) decrease slightly.
d) stay close to the original cooking time.

283) Meat is mostly marketed by grade in the retail sector. One exclusion is:
a) pork.
b) beef.
c) veal.
d) lamb.

284) "Al dente" refers to the doneness of food.

a) it is only partially cooked.
b) it is still crisp and crunchy.
c) it is tender yet firm.
d) it has been blanched.

285) 100 ml = dl
a) 10
b) 0.1
c) 1
d) 100

77
286) One way to characterize mold is as an organism that:
a) is difficult to detect before the food has started to decompose and smell.
b) is fairly easy to detect because of its bluish-green colour and hair-like structure.
c) causes fermentation to take place in fruit and vegetables.
d) causes white or grey dry spots to appear on the surface of meat or other food
products.

287) Cooking slowly in a pot with a lid is known as:

a) roasting.
b) braising.
c) sauteeing.
d) deep fat frying.

288) What softens gelatin is:

a) stirring in into the mixture.
b) mixing it with boiling water.
c) mixing it with the dry ingredients.
d) soaking it in cold water.

289) An invoice:
a) is another name for the purchase order form.
b) always shows the number of items delivered.
c) always shows the number of items ordered.
d) all of the above.

290) It is assumed that eggs specified in recipes are Canada A:

a) Small.
b) Medium.
c) Large.
d) Extra Large.

291) Beef grade "A" has:

a) a firm coarse grain texture.
b) a bright red colour.
c) pale yellow fat.
d) slight fat cover over the loin and ribs.

78
292) The outcome of continuously stirring beaten eggs throughout cooking is:
a) an omelet.
b) scrambled eggs.
c) a souffle.
d) bruised eggs.

293) Dry yeast is dissolved in the following before use:

a) four times its weight of cold water.
b) twice its weight of cold water.
c) twice its weight of warm water.
d) four times its weight of warm water.

294) Refrigerating hard-boiled eggs in their shells will keep them fresh for up to:
a) a month
b) a year
c) a week.
d) three days.

295) How can salad greens be kept crisp the best?

a) cut pieces with a stainless steel knife.
b) refrigerate in colander covered with damp towels.
c) pack tightly in sealed plastic bags.
d) cut in broad thin slices.

296) You test a knife's blade to:

a) sharpen the edge.
b) clean off particles of food.
c) strengthen the blade.
d) remove burrs.

297) A quart is equivalent to the following in the US measurement system:

a) 48 fluid ounces.
b) 4 pints.
c) 8 cups.
d) 32 fluid ounces.

79
298) When preparing older poultry, what is the recommended method?
a) simmering.
b) boiling.
c) poaching.
d) broiling.

299) Baking is done using strong flour:

a) delicate baked goods.
b) cookies and pie pastries.
c) breads.
d) biscuits and muffins.

300) What term best characterizes convection heat transfer?

a) Heat is spread om the movement of air, steam or liquid
b) Heat is created as waves of energy strike the food
c) Heat moves directly from one item to another item that is touching it
d) All of the above

80
Answer Key
1. C 53. A 105. C
2. A 54. A 106. B
3. B 55. A 107. B
4. B 56. A 108. B
5. B 57. A 109. C
6. D 58. A 110. D
7. B 59. A 111. C
8. B 60. D 112. B
9. A 61. B 113. B
10. A 62. D 114. C
11. A 63. B 115. C
12. A 64. D 116. B
13. C 65. A 117. B
14. C 66. A 118. D
15. C 67. B 119. A
16. D 68. B 120. B
17. C 69. A 121. B
18. C 70. C 122. C
19. C 71. D 123. C
20. A 72. B 124. B
21. C 73. A 125. D
22. C 74. A 126. D
23. C 75. C 127. C
24. C 76. D 128. A
25. A 77. D 129. B
26. B 78. B 130. A
27. B 79. A 131. C
28. C 80. D 132. D
29. A 81. D 133. C
30. C 82. D 134. B
31. C 83. A 135. A
32. B 84. A 136. A
33. A 85. D 137. C
34. A 86. D 138. B
35. B 87. B 139. C
36. D 88. C 140. C
37. C 89. D 141. A
38. B 90. B 142. D
39. C 91. C 143. D
40. D 92. A 144. C
41. B 93. D 145. B
42. C 94. B 146. A
43. D 95. D 147. C
44. C 96. A 148. A
45. A 97. C 149. C
46. A 98. C 150. C
47. A 99. A 151. C
48. A 100. A 152. B
49. A 101. A 153. D
50. A 102. A 154. B
51. A 103. B 155. B
52. A 104. C 156. D
81
157. B 211. D 265. B
158. B 212. B 266. C
159. A 213. C 267. C
160. D 214. A 268. A
161. D 215. A 269. D
162. D 216. B 270. C
163. C 217. C 271. C
164. B 218. B 272. B
165. A 219. D 273. D
166. C 220. C 274. D
167. B 221. D 275. D
168. A 222. A 276. C
169. B 223. A 277. A
170. D 224. B 278. B
171. A 225. C 279. A
172. B 226. A 280. C
173. A 227. A 281. B
174. C 228. C 282. D
175. D 229. D 283. D
176. B 230. B 284. C
177. C 231. B 285. C
178. D 232. D 286. B
179. D 233. D 287. B
180. B 234. D 288. D
181. D 235. B 289. B
182. C 236. B 290. C
183. C 237. C 291. B
184. A 238. C 292. B
185. A 239. D 293. D
186. B 240. B 294. D
187. A 241. B 295. B
188. B 242. C 296. D
189. B 243. C 297. D
190. A 244. B 298. B
191. C 245. B 299. C
192. A 246. B 300. D
193. B 247. B
194. C 248. C
195. B 249. A
196. A 250. C
197. D 251. A
198. B 252. B
199. C 253. C
200. A 254. B
201. B 255. A
202. C 256. A
203. C 257. B
204. B 258. C
205. A 259. B
206. D 260. D
207. B 261. D
208. C 262. A
209. D 263. D
210. C 264. B

82
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