What is the head waiter responsible for?

Service throughout the dining room

What does OSHA stand for?

Occupational Safety and Health Adminisration

What is a entry level job?

Requires little to no experience

What is the correct mixture of Mirepoix

50% onion, 25% celery, 25% carrot

Something with the potential to cause harm

Cornstarch mixed with a cold liquid.

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PM Group 1 CH. 1-6

35 termsStudBud Administration

Kasidy, Sharalin, Matthias, Kyle

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Questions 35

Answers

1
Why do people travel?
Leisure
Business
Competion
To go see family
2
Most slips, trips, and falls do NOT happen on
Pavement
Roofs
Steps
Floors
3
What is mise en place
Organization is key
To put in place
Not in place
Cleaning after work
4
What knife is used to cut fish?
Paring
Fillet
Boning
Bucher
5
The amount of space something takes up is...
Density
Mass
Volume
Weight
6
Which of the following is NOT a thickener?
Potato starch
Roux
Corn starch
Turnip starch
7
What is a steel used for?
Checking the temp of meat
Removing microscopic burrs
Scrubbing dishes
Pounding meat
8
What knife is used to peel vegetables and make small cuts?
Filet
Small
Paring
Chef
9
What is honing?
When you dent the knife blade
Hitting the knife off of the cutting board to get food off
Putting knifes in vinegar
Keeping knifes in the best shape
10
What is the leading cause of foodborne illness?
Bacteria
Virus
Parasites
Fungus
11
What is a MSDS?
Chemical used to sanitize dishes
First aid kit
Heath inspector
Information on each hazardous chemical in the kitchen
12
What is the head waiter responsible for?
Explaining the menu, taking orders, prep, general tasks
Clearing plates, filling water
Wine service; purchasing, selection, and serving
Service throughout the dining room
13
What does OSHA stand for?
Organizational Safety and Health Administration
Occupational Safety and Health Association
Occupational Safety and Health Adminisration
Occupational Standard and Health Adminisration
14
Strawberries should be stored...
On the floor
On a shelf above raw chicken
On a shelf below raw chicken
On the same shelf as raw chicken
15
A toque is a chefs what?
Pants
Hat
Mits
Coat
16
A class A fire extinguisher is used for...
liquids and grease
Electrical outlet and equipment
Wood, paper, cloth, cardbord
Carbondioxide
17
Which is a highly flavorful stock made with fish bone?
Mirepoix
Fumet
Demi-glace
Hollandaise
18
What percentage of the food service industry does the commercial segment make up?
75
95
90
80
19
Where did hospitality start?
North Dakota
London
Greece
Spain
20
What is a entry level job?
Requires little to no experience
Requires a lot of experience
Enters and leaves the building
Requires a college course to be taken
21
Hot food should have its temperature checked after how many hours?
2
3
1
4
22
Which of the following is NOT a grand sauce
Espagnole
Lyonnaise
Hollandaise
Tomato sauce
23
What was the first quick service chain restaurant?
McDonald
White Castle
Denny's
Wendy's
24
When refering to the five basic taste umami refers to...
Spicy
Savory
Sweet
Salty
25
To avoid cuts...
Grab knives by the handle
Grab knives by the edges
Grab knives by the blade
Grab a knife by the tip
26
What is the temperature danger zone?
32-150
33-40
42-136
41-135
27
What is the correct mixture of Mirepoix
10% celery, 10% carrot, 80% onion
50% celery, 25% onion, 25% carrot
50% carrot, 25% onion, 25% celery
50% onion, 25% celery, 25% carrot
28
At what degree do you hone a knife?
45
20
30
10
29
Rice should be cooked to an internal temperature of...
125
135
140
145
30
Three gallons what water is how many ounces
256
48
768
384
31
What is a hazard?
Something that causes disease
Something that smells bad
Something with the potential to cause harm
Something that causes no harm
32
A parisienne scoop is used to cut what food?
Eggplant
Squash
Melon
Tomato
33
What is a slurry?
Cornstarch mixed with a cold liquid.
A thickener made of equal parts flour and soft whole butter
A mixture of egg yolks and heavy cream
Equal parts cooked flour and a fat
34
What is the largest retail complex in the U.S
Portland Mall
Bass pro shop
Mall of America
Natick Mall
35
What does PASS stand for?
Pull, Aim, Squeeze, Sweep
Push, Aim, Sweep, Squeeze
Pull, Aim, Sweep, Squeeze
Push, Aim, Squeeze, Sweep

PM Group 1 CH. 1-6 Flashcards | StudBud