RHIM 3460 - Final Exam Directions

Final Examination Directions

Midcourse Exam Directions -- Final Exam Directions

Congratulations on completing the work for this course! Now you are ready for the last step--the comprehensive final exam. After you have submitted the last of your lesson assignments, you may apply to take the final exam. The exam must be administered by an approved proctor at an approved testing site. You must choose an appropriate proctor before applying to take the exam. Any nearby university, college, or community college should be able to assist you. If you are in military service, an education officer can proctor your examinations. Once you have selected a proctor, complete the examination application form online or use the hard copy in the back of your course packet.

The exam will have 200 multiple-choice questions and will be very similar to the midcourse exam. Below is a list of topics to guide you in your study for the final. Again, the publisher's website should be helpful, along with a thorough review of the material covered in the book.

Please remember that no matter how well you've done on the assignments, you must pass the final to pass the course.

Good luck!

Applying to Take the Final
To request a proctored final exam, login to the course portal and choose "Request an Examination." You will need the following information:

Proctor's name
Proctor's title
Proctor's institution
Institution's full address
Institution's phone number
Proctor's email address

When all your lessons have been graded, you will be given approval to take the final examination. Remember, the exam must be taken on or before your expiration date.

Please take a minute or two to fill out a Course Evaluation Form.

Final Exam Review
Review the following topics to prepare for the final exam:

Introduction material

technological advances in the kitchen
chef requirements
historically how specific chefs influenced cooking today (e.g., Soyer)
different types of cuisine (grande, et al.)

Cooking principles

different types of preparation (poaching, simmering, braising, stewing, frying, baking, etc.)
common temperatures for preparing foods in different ways (poaching, frying, etc.)
common oil selected for frying and different methods of frying (e.g., which frying method is appropriate for different foods)
measuring (e.g., volume, mass, etc.)
when to apply cross-hatch marks to foods
proper techniques for thawing food
dry heat vs. moist heat

Menu formats (static, cycle, etc.)

descriptions in menus (e.g., guidelines for truth in advertising)

Kitchen equipment

different types of pans
measuring devices (cups, scales, spoons, ladles, etc.)
other types of equipment (salamander, griddle, rotisserie, vertical cutter/mixer, etc.)
factors to consider when purchasing equipment
types of knives and what used for; types of metals typically used for knife blades

Kitchen format

different stations (hot food, cold food, etc.)
different positions (e.g., sous chef)

Safety & sanitation

characteristics of contaminated food

potentially hazardous foods
common causes of food-borne illness
different types of microorganisms

degree of doneness of different types of food (meat, deep-fried foods, cakes, etc.)
standards for employees
standards for washing dishes and other areas of kitchen
different hazards (biological, chemical, physical, pest, etc.)
HAACP
fire procedures

Recipe calculations

different cost calculations (total cost, food cost, etc.)
conversions

Deep-frying

selecting oils
different methods for different types of food

Breads

different types of leavening agents
washes
standard breading procedure
different types of flour used to make bread, and their characteristics (gluten, starch, etc.)
yeast characteristics and other leavening agents
fermenting, proofing, gelatinization
different types of dinner rolls
how dough is handled (rolled-in, overkneading, etc.)
different cooking methods (e.g., injecting steam into oven)

Desserts

frozen
quick breads

ingredient types (e.g., type of fats used with different mixing methods)
understand how cooking methods could affect texture
different cooking methods (biscuit methods)

pastry types (puff, éclairs, etc.)
crème chantilly
custard types
mousse
flan
barquettes
truffles
gelatin characteristics
different ways of preparing ingredients (egg whites, caramelizing sugar, etc.)
pie types

best ways of whipping egg whites
common ingredients in pies
ways ingredients affect texture, crust, etc.
St. Honoré
Napoleon

soufflé
cookie types

how ingredients affect texture, spread, taste

cake types

common Ingredient substitutions
understanding texture and problems with texture (e.g., top of cake cracking after cooked)
icing choices matched with cake types

different ways of mixing ingredients
folding, creaming, blending, cutting
types of cocoa powder

Sandwiches

characteristics
different types

Soup types & common ingredients

proper temperature for serving different types
thickening techniques

Sauces

different types (broth vs. stock, mirepoix, etc.)
ways to add ingredients and flavorings
ways to handle different ingredients
stock clarity
proper cooking techniques

Salads

types (bound, tossed, composed, etc.)
plate presentation
ingredients

Dressings

types
oil types used in dressings

Eggs

different ways of cooking eggs
how cooking affects texture
grades

Milk

types (fermented vs. non-fermented, concentrated, etc.)
pasteurization

Cheeses

types (fresh, semi-soft, etc.)
common uses in foods

Vegetables

types
cooking methods for different types (e.g., hearty vegetables)
how ingredients will change the color or texture (e.g., effects of baking soda on red cabbage)
how to prepare so as to retain nutritional value
cellulose
ways to preserve
common vegetable dishes

Potatoes

french fries
duchesse

Rice

different types (e.g., long-grain vs. short-grain)
common dishes prepared with certain types of rice (e.g., risotto)
degree of doneness

Pasta

types
flours used in different types of pasta
wontons
blanching vs. parboiling
degree of doneness

Poultry

types
common menu items and terms with poultry (e.g., what liver from duck or goose is called)
grades
different classes and characteristics of each
purchasing options
trussing
capon
fabrication techniques

Meat cookery

factors to consider when purchasing
why IMPS/NAMP numbers are used
grades
fabrication techniques
ways of preparing (marinating, larding, grilling, frying, baking, etc.)
determining degree of doneness
where different cuts come from (New York strip, pork chop, which cut contains blade bone, etc.)
know how different cuts are cooked
connective tissue

Pork

cuts
country ham
cooking methods

Lamb

cuts
which cooking methods work best for various cuts
which side dishes go well with lamb

Veal

cuts & organs available
cooking methods used

Cold smoking

Game

types (venison)
characteristics of meat
cooking techniques for each type (e.g., how to keep game from drying out while cooking)
reasons to marinate

Fish

types
cooking methods for different types of fish
bisque
foods commonly served with fish
crustacean
grades
sushi
gravlax

Forcemeats

different types
components of forcemeats
ingredient temperatures while preparing
paté

Hors d'oeuvre

brochettes

Plate presentation

techniques for attractive food presentation
characteristics of attractive food presentation
texture, composition, color, etc.
factors to consider when arranging food on a serving platter
which types of plates and other serviceware are appropriate for different food dishes

Buffet

diagramming
common types of food
common layout
characteristics of buffets
ordering of the food on the buffet line
single- vs. double-sided buffet
considerations while planning