CA Unit 7 Careers in Culinary Arts

Question 1

Which one would most likely spend most of his or her day performing highly repetitive tasks?

Accepted Answer

c. line cook

Question 2

What type of chef would most likely take care of ordering food and supplies?

Accepted Answer

a. executive chef

Question 3

Chefs and cooks must be licensed in order to prepare food in a restaurant.

Accepted Answer

b. false

Question 4

The term “salary” refers to the amount of money made

Accepted Answer

c. in a year

Question 5

The average salary for chefs and head cooks is closest to

Accepted Answer

b. $40,000

Question 6

The cook who is second-in-command in the kitchen is called the

Accepted Answer

a. sous chef

Question 7

Some servers prepare food in addition to their regular duties.

Accepted Answer

a. true

Question 8

A host or hostess may perform all the following duties EXCEPT:

Accepted Answer

b. taking orders

Question 9

Line cooks have the flexibility to be more creative with their dishes than other cooks.

Accepted Answer

b. false

Question 10

You have to go to culinary school to become a chef.

Accepted Answer

b. false

Question 11

Mrs.Haynes is a great cook.

Accepted Answer

b. false

Question 12

Besides having excellent culinary skills, what other skill is necessary for a head cook?

Accepted Answer

b. ability to lead and supervise others

Question 13

All the following are advantages of being a prep cook EXCEPT

Accepted Answer

c.ability to work less than a line cook while making more $

Question 14

Hosts and hostesses are among the most important employees in a restaurant

Accepted Answer

a. true

Question 15

Food service managers must have formal degrees

Accepted Answer

b. false

Question 16

It is possible to become a host or hostess right out of high school.

Accepted Answer

a. true

Question 17

All restaurants require food service managers to have a degree in management

Accepted Answer

b. false

Question 18

Servers typically perform all the following duties EXCEPT

Accepted Answer

c. supervising kitchen staff

Question 19

What percentage of food preparation workers are employed by restaurants?

Accepted Answer

d. nearly 50%

Question 20

What type of chef would most likely be responsible for inspecting equipment?

Accepted Answer

b. executive chef

Question 21

To receive the Foodservice Management Professional credential, you must do all EXCEPT

Accepted Answer

c. perform a food preparation demonstration

Question 22

A chef’s salary can vary widely depending on the restaurant and its location.

Accepted Answer

a. true

Question 23

If you see someone cutting up vegetables in the kitchen, it would most likely be a

Accepted Answer

a. prep cook

Question 24

Restaurant managers are some of the highest paid types of managers.

Accepted Answer

b. false

Question 25

Hosts and hostesses are paid:

Accepted Answer

c. hourly rate

Question 26

Typically, the first person to greet a customer in a restaurant is the

Accepted Answer

a. host or hostess

CA Unit 7 Careers in Culinary Arts

Questions 26

CA Unit 7 Careers in Culinary Arts

Questions 26