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Culinary 1 Review
The reason to season a dish
An employee performance appraisal is a (an)
Culinary 1 Review
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Culinary Review
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1
An employee performance appraisal is a (an)
evaluation of persons work over a period of time
description of qualifations
review of orientation and training
definition of work involved
2
The reason to season a dish
change flavor
build layers
enhance flavor
remove colors while cooking
3
A liason is a mixture which helps combine liquid and oil so it will stay together,,,
heavy cream and flour
egg yolks and heavy cream
potato starch and cream
example is whole eggs and sugar
4
the paper that defines a company's is PURPOSE and VALUES is a,,,,,
Employee manual
Vision statement
training plan
Mission statement
5
FAT TOM are the 6 conditions that pathogens need to grow and multiply
fat, acidity, time, temp, oxygen and mass
fat, acid, time, temp oxygen and mass
food, acidity, time, temp, oxygen and moisture
food, acidity, time, temp, oxygen and mass
6
Which facility is designed to host large- scale events?
Monument
Convention center
Theme Park
Commissary
7
HAZCOM standards require what from an employer?
post information about company party and holiday events
train employees of potentially dangerous chemicals
restrict #hours a minor can work
Maintain master cleaning schedule
8
What type of contamination is caused by copper utensils and tomato sauce?
Environmental
Biological
Chemical
Physical
9
Which is the most efficient way to train staff a new menu?
Practice
Role playing
Group Training
Lecture
10
What hazards are listed on a Material Safety Data Sheet?
Cooking
Biological
Service
Chemical
11
Carrots are what type of vegetable
stem
tuber
root
seed
12
When you lean towards the person who is talking, you are_______
agreeing with them
empathizing
ignoring
showing interest
13
S.M.A.R.T. goals are effective when they are....
specific
sufficient
special
subjective
14
In the Kitchen Brigade system, who is responsible for scheduling?
Line cook
Pantry chef
Headwaier
Sous Chef
15
Four phases of onboarding, hiring, orientation, training and,,,,,
resignation
mentoring
schedule follow up
benefits review
16
What should be included in a letter of resignation?
Career plans
Unresolved complaints about boss
Reason why you are leaving
Opinion about coworkers
17
What is an amenity?
SERVICE OR PRODUCT PROVIDED FOR HOTEL GUESTS
PRODUCT WITH RESTAURANT LOGO
SERVICE EXEMPTION FROM HOTEL MANAGER
SERVICE FEE
18
What should an emergency plan include
locations of protective gear
how to respond to an emergency
liability insurance information
history of safe audits
19
What is the highest USDA grade for eggs?
US A Fancy
US Extra Fancy
USDA Fancy
USDA Fancy
20
Most fresh fruits purchased for food service operations are graded
U.S. Fancy
U.S. Extra Fancy
U.S. No. 1
U.S. No. 2
21
When looking for a job the 1st step should be
send out resume
identify characteristics of job
choose business contact
create a document needed to apply
22
Mangos are considered tropical food because
cannot tolerate frost
Mrs. K is allergic
have thick fragrant skin
have a center pit
23
What is a Mandolin used for?
equipment used to mix, mash, and sift, food
Attachment for mixer
Manual slicer with adjustable blades
Making beautiful music
24
Equipment for use in foodservise must be labeled
NSF or the FDA
UL or the USDA
NSF or UL
UL or the FDA
25
One way for a server to be sure of a customers order is________
glare at customer so as not to get anything wrong
stand with arms crossed and try to remember order
lean in to show interest
repeat the orders back to customers
26
__________is a good way to show that ''mouse'' is a rodent or a computer device.
PREJUDICE
JARGON
SEMANTICS
ASSUMPTION
27
To make a brown stock the bones must be
browned in a 400 degree oven
blanched and burnt
poached in red wine
rubbed
28
The potato most similar to yams is,,,
sweet
russet
idaho
new
29
''TCS'' food refers to food that requires
timed customer service
thyme, sage, and parsley
time and temperature control
thyme, chili pepper and seasoning
30
2.2 pounds = __________Kilograms
2
3
1
40
31
The Harvey House was one of the earlist chain restaurants.
FALSE
TRUE
32
How many, GRAND or MOTHER Sauces are there?
7
5
3
4
33
To receive financial aide for college you must fill out,,,,
FAFSA
FAT TOM
HACCP
OSHA
34
1st principle of a HACCP plans is to
establish limits
determine critical control points
conduct a hazard anaysis
identify corrective actions
35
What should you include with a resume when applying for a job??
health records
cover letter
Social security #
School transcript
36
Buzz words technical language, and slang is considered
tone
semamtics
jargon
prejudice
37
If a manager identifies with an employee's feelings,,,,
she is practicing empathy
she is practicing sympathy
she is practicing partiality
she is practicing diversity
38
Would you rather..eat...................
chocolate syrup with chicken
chocolate covered bananas
apples with mayo
scrambled eggs and strawberries
39
The main function of OSHA is
create and enforce safety standards in the work place
outline proper receiving practices in the work place
approve the quality of foodservice
determine fair employment standards
40
After an interview and applicant should ...
send a thank you card
visit every day until you get the job
call back every day until you get the job
email salary requirements
41
What type of equipment would be used to strain, soups and sauces?
Funnel
China cap
drum
baseball cap
42
Who is the best teacher
Keiber
Trudeau
Trudeau
Keiber
43
____________provides immediate feedback.
Professional communication
Organizational Training
Interpersonal communication
Jargon
44
What should an employee do when a fire occurs?
Ask,''Am I safe?"
pull the fire control release for hood
locate a steady source of water
decide which fire extinguisher to us
45
Chef responsible for bread and dessert prep is____
Banquet
Sous
Executive
Pastry
46
An Epicurean is a
a person with a refined pallet for food and wine
a person who can cure all illnesses
feudal lord from Middle ages
a trader from china that has every spice imaginable
47
Raw potatoes should be stored at what temperature?
32 F- 39 F
65 F---75 F
85 F- 97 F
45 F-55 F
48
What is the safest way to thaw food?
move to a refrigerator
run it under hot water
set it on a counter overnight
put it in the storeroom
49
1st step to resolving customer complaint is.....
listen to guest explain issue
interject with humor
find the person responsible for problem
tell the guest, ''THAT'S NOT MY JOB''
50
Which question is illegal to ask at an interview?
Where were you born?
Have you been convicted of a crime?
Why do you want to work here?
How long have worked in industry?
51
Managers can prevent parasites in food by
wash hands
keep food out of temperature danger zone
avoid using bare hands on food
purchase food from approved reputable suppliers
52
Poaching is an example of what cooking method
moist
steam
dry
radiation
53
A quart pitcher is used to measure
liquid ingerdients
dry ingredients
solid ingredients
your shoe size
54
Which soup is considered to be a thick soup?
Cream
Consomme
Bouillon
Vegetable
55
Menus which contain pictures are catering to _____
to entertain young guests
Couples celebrating anniversary
guests who speak foreign language
so people can color in the lines
56
Spreading pathogens from 1 surface to another is.....
cross-contamination
outbreak
time-temp abuse
flow of food
57
Hydroponic farming allows produce to be
grown in mud
insect free
available year round
certified organic
58
In first aide the R.I.C.E method for a sprain refers to
rest, ice, compression, elevate
rivers, islands, coast, equator
read, interpret, compromise, explain
rat, insects, cow, elephant
59
HACCP has _____Principles
7
2
17
76
60
How many teaspoons are in a tablespoon?
4
16
3
8
61
The best way to give a good 1st imp
always try and help your customers figure out tip
talk loudly to guests
maintain a professional appearance
wear very flowery perfume
62
What pasta is small grain shaped and used in soups and salads?
Lasagna
Vermicelli
Orzo
Elbow
63
Which temp. range allows pathogens to re multiply fastest
72 degrees f---126 degrees f
39 degrees f---70 degrees f
125 degrees f----135 degrees f
41 degrees f-----75 degrees f
64
The best knife to use for chopping, slicing, and mincing all types of food is a
chef
paring
tourne
boning
65
A recipe yield is
size of portions
ingredients to make recipe
cost
# of portions
66
Roux is a mixture of
arrowroot and oil
cornstarch and water
equal parts fat and flour
water and flour
67
Which thermometer probe measures most accurate internal temperatures?
Surface
Penetration
Oral
Air
68
The part of the grain kernel that contains the most protein and starch
endosperm
germ
eye
bran
69
Water potatoes are ideal for boiling because they are low in starch..
Idaho
New
Chefs
Russet
70
Which vegetable is considered a seed vegetable?
Tomatoe
Peas
Corn
Mushroom
71
Which product must meet FDA Grade A standards?
Poultry
Milk
Beef
Shellfish
72
To ensure food safety, food handlers should focus on,,,,,,
time and tempature
acidity and time
oxygen and moisture
food and aciidty
73
Best way to ensure portion sizes are the same from one day to the next.......
Conduct cooking tests at the end of each day
have the same person always cook
perform MISE EN PLACE
standardized recipes
74
The term,''SAUCIER'' refers to a
cook who specializes in sauces
chef who runs a sauce kitchen
special pan to make sauces
dish served with a sauce
75
Which work station prepares cold food?
banquet
short-order
garde manger
bakery
76
Generalization made by an individual about particular group all being the same is,,,,
sterotype
jargon
prejudice
spicy
77
Government agency responsible for food safety in the industry is
Health and human services
state or local health department
FDA
US Department of agriculture
78
Four ingredients in fresh pasta are
olive oil, flour, salt, and milk
flour, olive oil, salt, and eggs
cream, corn oil, salt, and flour
water, olive oil, salt, and flour
79
A tureen is a
monkey dish
hotel pan
gravy boat
large covered bowl used to serve soup
80
What was the first quick service restaurant in the US
Burger King
Hied's Hotdogs
Kentucky Fried Chicken
White Castle
81
Which service style is easiest and least expensive
French
ENGLISH
AMERICAN
Russian
82
Grand/ Mother sauces are
Demi glaze and cheese
Bechamel and Hollandaise
Bordelaise and consomme
Espagnole and marinara
83
Credibility is another word for a person's
ability to swim
willingness to learn
ability to be believed
capacity for empathy
84
The service which the waiter brings food plated to guest is
AMERICAN
SEAFOOD
FRENCH
ENGLISH
85
Cooking method best preformed in a brazier is....
sauteing chicken
warming sauces
braising carrots
boiling milk
86
The government agency that enforces everyone has fair chance to get a job?
Employee Employment Official Commision
Equal Employers Organizational Commision
Equal Employment Opportunity Commission
Employees Ethic Codes
87
Food handlers should keep their fingernails
long and painted
short and unpolished
long and unpolished
short and painted
