TABLE OF SPECIFICATIONS

# of
Objectives/ Content
Area/Topics
Knowledge Comprehension Application items / %
of test
 Perform Mise’ en
place 5% 5% 5% 15%
 Prepare a range of ap-
petizers 10% 10% 15% 35%
 Present a range of ap-
petizers 10% 10% 15% 35%
 Store appetizers
5% 5% 5% 15%

TOTAL 30% 30% 40% 100%

# of
Objectives/ Percentag
TEST ITEM DISTRIBUTION items
Content e
Compre- Applica- / % of
Area/Topics Knowledge %
hension tion test
 Perform Mise’ en
place 1 1 2 20%
 Prepare a range of ap-
petizers 3 3 30%
 Present a range of ap-
petizers 2 2 20%
 Store appetizers
2 1 3 30%

3 2 5 10 100%
Written Test
MULTIPLE CHOICE

Please select the best answer that corresponds to each given item by encircling the letter of
your choice.

1. This are thawed before using the products.

a. Frozen Products c. Vegetables

b. Cheese Products d. Fruits
2. It is the other term for appetizer.
a. Hors d’oeuvre c. Sauté
b. Purée d. Al dente
3. This is used to hold products with short shelf life.
a. Chiller c. Blast chillers
b. Cool rooms d. None of the above
4. It is used to cut meat and vegetables.
a. Spatula c. Scissor
b. Knife d. Piping bags
5. This is where food is cooked briefly over a high heat.
a. Blancing c. Frying
b. Saute d. Boiling
6. It’s a type of mozzarella made into small logs that can be pulled apart as strings. It comes in a variety
of flavors.
a. Parmesan c. Provolone
b. Swiss d. String Cheese
7. Cheese should be refrigerated in what temperature?
a. 40˚F OR BELOW c. 90˚F OR BELOW
b. 120˚F OR BELOW d. 60˚F OR BELOW
8. This is when you chop ingredients into neat cubes.
a. Square c. Dice
b. Star d. Triangle
9. This is a method that uses water or other liquid to gently cook food.
a. Frying c. Boiling
b. Soaking d. Poaching
10. It is cooking term used for soaking up into the juices before cooking.
a. Marinate c. Cooling
b. Poaching d. Salting
Answers

1. A
2. B
3. B
4. B
5. B
6. D
7. A
8. C
9. D
10. A