One way for a server to show a guest that the server is listening is to

Repeat what the guest has said in a slightly different way

Service or product provided to guests for their convenience

What is the most important step that can be taken to prevent parasites in food?

Purchase food from approved, reputable suppliers

New potatoes are ideal for boiling, steaming, and roasting because they are

Low in starch, high in moisture

The four ingredients used to make fresh pasta are

Flour, olive oil, salt, and eggs

What must employers do to meet the Hazard Communication Standard (HAZCOM)

Notify employees about dangerous chemicals in the work place

A stereotype is defined as a

Opinions about a group that regards all members as the same

By law, foodservice employees under the age of 18 may not use

Power driven slicing, mixing, or cutting machines

Person with refined taste for food and wine

An employee performance appraisal is A(n)

Evaluation of a person's work over a given time period

The primary function of OSHA is to

Create and enforce safety related standards in the workplace

What should an emergency plan include?

How and when employees should respond to emergencies

A server can best minimize mistakes when taking a tableside order by

Repeating orders back before submitting them to the kitchen

A foodborne illness occurs when

2 or more get the same illness from eating the same food

Which steps are in the RICE method for treating a sprain?

Rest, ice, compression, elevation

The agency responsible for the enforcement of food safety regulations in foodservice is

State or local health department

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Questions 100

Answers

1
The primary reason for seasoning a dish is to
Enhance the depth of flavor
Remove unappealing flavors during cooking
Change the primary flavor
Build layers of flavor during cooking
2
What obstacle to communication is demonstrated by the fact that "mouse" has more then one mean
Semantics
Language difference
Assumptions
Jargon
3
Which piece of equipment is used for straining soups, stocks, and other liquids?
Colander
China cap
Scoop
Funnel
4
One way for a server to show a guest that the server is listening is to
Ask the guest to sit down so the server is more comfortable
Repeat what the guest has said in a slightly different way
Stare at the guest to ensure nothing is missed
Stand confidently with arms crossed
5
What is an amenity?
Srvice fee added to the restaurant check of large groups
Service or product provided to guests for their convenience
Product with the restaurants logo being sold by servers
Service exception made by a hotel manager
6
Which was the first quick service restaurant in the US?
McDonalds
Burger King
White Castle
KFC
7
An employee uses a copper utensil to prep tomato sauce. Several people become ill. Contaminant?
Chemical
Biological
Physical
Environmental
8
To make brown stock the bones must be
Browned in the oven at 400F
Rubbed with browning sauce
Blanched and then browned
Poached in red wine
9
When a listener leans toward a speaker during commication the listener is likely communicating
Empathy
Assertiveness
Agreement
Interest
10
The use of buzzwords, technical language, and slang that interferes with communication is
Prejudice
Tone
Jargon
Semantics
11
Hydroponic farming allows produce to be
Available all year round
Certified organic
Grown in mud
Disease and insect free
12
What is the most important step that can be taken to prevent parasites in food?
Wash hands at the right times and in the right way
Purchase food from approved, reputable suppliers
Keep food out of the temperature danger zone
Avoid using bare hands on ready-to-eat food
13
Most fresh fruit purchased for operations are graded
U.S. number 2
U.S. number 1
U.S Extra Fancy
U.S. Fancy
14
A liason is a mixture of
Egg yolks and heavy cream
Heavy cream and flour
Whole eggs and sugar
Potato starch and heavy cream
15
What temperature range in the TDZ allows pathogens to grow rapidly?
39° to 70°
70° to 125°
41° to 90°
125° to 135°
16
A 2 quart pitcher is used to measure
Solid fats
Dry ingredients
Eggs
Liquid ingredients
17
New potatoes are ideal for boiling, steaming, and roasting because they are
Low in starch, low in moisture
High in starch, high in moisture
High in starch,low in moisture
Low in starch, high in moisture
18
Which conversion factor is needed to convert a recipe from 75 to 400 portions?
1.875
7.50
4.50
5.33
19
Equipment in food service must have a label from which organization?
UL or USDA
NSF or FDA
UL or FDA
NSF or UL
20
Which part of a bimetallic stemmed thermometer is used to adjust the indicator head?
Dimple
Sensing area
Calibration nut
Stem
21
The four ingredients used to make fresh pasta are
Olive oil, flour, salt, and milk
Water, olive oil, salt, and flour
Flour, olive oil, salt, and eggs
Cream, corn oil, salt, and flour
22
A roux is a thickener made of equal parts of
Arrowroot and oil
Flour and fat
Water and flour
Cornstarch and cold liquid
23
A tablespoon is equal to how many teaspoons?
1
3
4
2
24
The spread of pathogens from one surface to another is called
Flow of food
Cross-contamination
Time-temperature abuse
Outbreak
25
What document defines a company's purpose and values to employees and customers?
Employee manual
Mission statement
Vision statement
Training plan
26
The first principle of a HACCP plan is to
Conduct a hazard analysis
Establish critical limits
Determine critical control points (CCP's)
Identify corrective actions
27
What must employers do to meet the Hazard Communication Standard (HAZCOM)
Notify employees about dangerous chemicals in the work place
Post information in employee areas about safety audits
Create and maintain a master cleaning schedule
Restrict the number of hours per week that a inor can work
28
Which facility is designed specifically to house large-scale events?
Commissary
Convention Center
Monument
Theme Park
29
A stereotype is defined as a
Attitude towards a person on the basis unrelated to ability
Set of common beliefs, such as religion, or acting the same
Tendency towards a perspective or idea based on predjudice
Opinions about a group that regards all members as the same
30
By law, foodservice employees under the age of 18 may not use
Holding or serving equipment
Measuring utensils or hand tools
Pots or pans
Power driven slicing, mixing, or cutting machines
31
An epicurean is a
Trader from Venetian republic who introduced spice to Europe
Fuedal lord from the middle ages who provided medieval dinne
Person who found the best way to cure a disease
Person with refined taste for food and wine
32
HACCP plans are based on how many principles?
3
2
7
5
33
Food handlers should keep their fingernails
Long and unpolished
Short and painted with clear nail polish
Short and unpolished
Long ad painted with clear nail polish
34
An employee performance appraisal is A(n)
Definition of the work involved in a job for a year
Evaluation of a person's work over a given time period
Review of a person's orientation and training plan
Description of a person's qualifications for a job
35
Which should be included in a resignation letter?
Career expectations
Unresolved complaints
Opinion of co-workers
Reason for leaving
36
How many Grand sauces are there?
4
3
9
5
37
The primary function of OSHA is to
Determine fair employment standards
Approve the quality of foodservice equipment
Outline proper receiving procedures
Create and enforce safety related standards in the workplace
38
SMART goals are very effective when they are
Specific
Special
Sufficient
Subjective
39
What should an emergency plan include?
History of safety audits in the operation
The liability limits of an operation during accidents
How and when employees should respond to emergencies
Locations of personal protective equipment
40
What form should s student fill out to receive financial aid for college?
FAFSA
OSHA
FDA
NREA
41
What should an applicant include with a resume when searching for a job
Health record
School transcript
Cover letter
Social security number
42
Credibility is another word for a person's
Ability to be believed
Willingness to learn
Skillfulness at speaking
Capacity for empathy
43
A server can best minimize mistakes when taking a tableside order by
Recommending the most popular dishes
Repeating orders back before submitting them to the kitchen
Point out dishes containing allergens before writing a order
Verify the order with the manager after submitting it
44
A foodborne illness occurs when
2 or more get the same illness from eating the same food
A person contracts an illness after eating contaminated food
Different foods become contaminated by the same person
A disease is transmitted to people from contaminated food
45
Which type of pasta is small, grain shaped, and primarily used in soups and salads?
Israeli cous cous
Vermicelli
Elbow
Orzo
46
Which steps are in the RICE method for treating a sprain?
Relieve, inspect, cool, extract
Raise, inspect, cool, elevate
Rest, ice, contract, Extract
Rest, ice, compression, elevation
47
The agency responsible for the enforcement of food safety regulations in foodservice is
State or local health department
US Department of Health and Human Services
FDA
USDA
48
When serving alcoholic drinks, an acceptable ID is a
Voter registration card
Birth certificate
School ID
Passport
49
Judging an operations to identify the presence of hazards is
Accident report
Evacuation plan
General safety audit
Emergency checklist
50
Which type of soup is considered a thick soup?
Cream
Consommé
Bouillon
Vegetable
51
Which question is it illegal to ask in an interview?
How long have you worked in this industry?
Why do you want to work here?
Where were you born?
Have you ever been convicted of a felony?
52
The purpose of a vision statement is to
Describe what an why an organization exists
State the purpose of the organization toward emp. and guests
Define the set of values that a society holds
define the desired results and be measured
53
How many pounds of peas must be purchased if 10 pounds are needed and they have a 40% yield.
15
30
20
25
54
Which hazards are described in Material Safety Data Sheets?
Biological
Cooking
Chemical
Service
55
A menu that includes pictures of the menu item would be ideal for which group of customers?
First time guests
Couples celebrating a special event
Guests who are dining alone
Guests who speak a foreign language
56
The best way to thaw food safely is to
Place it on the kitchen counter
Move it to the refrigerator
Move it to the dry store room
Place it in a warm water bath
57
Carrots are which type of vegetable?
Stem
Tuber
Root
Seed
58
A kilogram is equal to how many pounds?
0.4
3.8
1.6
2.2
59
Potatoes should be stored in a cool, dry place at temps ranging from
32° to 37°
45° to 55°
85° to 95°
65° to 75°
60
Which is ineffective when writing an apology letter?
Making sure the letter is not too long
Reading it aloud to see if it flows smoothly
Checking for spelling errors by rereading it
Using slang to communicate to the reader
61
The first step in resolving a customer complaint is to
Find the person responsible for the problem
Tell the guest "that's not my job"
Listen to the guest explain the issue
Interject with humor
62
Which type of chef would be responsible for preparing breads and desserts?
Pastry
Banquet
Executive
Sous
63
"TCS foods" refers to food that requires
Thermal containers for storage
Timely and courteous service
Time and temperature control for safety
Thyme, coriander, and salt
64
According to the brigade system what emp. is responsible for writing schedules/assisting chefs?
Line cook
Pantry chef
Headwaiter
Sous chef
65
Which type of potato is most similar to fresh yams?
Russet
Sweet
Idaho
New
66
What vegetable is considered a seed vegetable?
Tomato
Corn
Mushroom
Asparagus
67
What is a recipe's yield?
Number of portions that a recipe makes
Cost to produce a recipe
List of food needed to make a recipe
Individual amount that a portion serves
68
Which product must meet FDA Grade A standards to be acceptable for receiving?
Poultry
Beef
Shellfish
Milk
69
Which cooking task is best performed in a brazier?
Warming cheese sauces
Sautéing thin strips of meat
Boiling milk or cream
Braising vegetables
70
Poaching is an example of what cooking method?
Moist
Radiation
Dry
Steam
71
A good first impression can be made by
Maintaining a professional appearance
Wearing strong perfume
Speaking loudly and assertively to guests
Helping customers calculate the tip
72
The four phases of onboarding are: hiring, orientation, training, and
Benefits review
Scheduled follow up
Resignation
Mentoring sessions
73
Which style of service is the simplest and least expensive?
Russian
English
American
French
74
The part of the grain kernel that contains the most starch is the
Endosperm
Eye
Germ
Bran
75
What is a mandolin?
Manual stainless steel slicer with adjustable blades
Heavier version of a wire whisk
Attachment for a standing mixer
Piece of equipment used to mix, mash, and cream soft foods
76
Why should a manager be notified of all guest complaints?
Because the guest is less likely to be rude to the manager
Because the manager is paid to listen to complaints
So the manager can find and discipline the responsible emp.
So the manager can follow up and take corrective action
77
What table service is it if food is arranged on plates in the kitchen and served directly
American
Russian
English
French
78
Which utensil should be used when serving meatballs with marinara sauce?
Parisienne scoop
Measuring cup
Tongs
Solid spoon
79
Which type of communication provides immediate feedback?
Organizational
Professional
Jargon
Interpersonal
80
What are the six conditions pathogens need to grow?
Fat, acidity, time, temp, oxygen, and moisture
Food, acidity, time, temp, oxygen, and mass
Food, acidity, time, temp, oxygen and moisture.
Fat, acidity, temp, oxygen, and mass
81
A large covered bowl used to serve soup is called a
Monkey dish
Gravy boat
Tureen
Chinois
82
The highest USDA grade for fresh fruitn is
US A Fancy
US Number 1 Fancy
USDA Fancy
US Extra Fancy
83
The term "saucier" refers to a
Chef who runs the kitchen
Dish served with sauce
Special pot used to make sauces
Cook who specializes in making sauces
84
To ensure food safety, food handlers should focus on controlling
Acidity and time
Oxygen and moisture
Food and acidity
Time and temperature
85
Some servers need to learn the new menu. What's the best way to teach these staff members?
Role-play
Classroom lecture
Group training
Drill and practice
86
The work station section that prepares cold food is the
Garde manger
Banquet
Bakery
Short order
87
Mangos are considered a tropical fruit because they
Have a central pit
Cannot tolerate frost
Have thick skin
Cannot grow on trees
88
What is the best way that portion sizes are consistent day by day for a given dish?
Perform mise en place
Use standardized recipes
Conduct cooking loss tests
Make sure the same person cooks the dish each day
89
When a manager identifies with an employees feelings or thoughts, the manager is practicing
Empathy
Sympathy
Partiality
Diversity
90
Grand sauces include
Consommé and Bordelaise
Béarnaise, and demi-glace
Marinara and espagnole
Béchamel and Hollandaise
91
Which measurement methodis most accurate when measuring solid fats?
Dry Measuring cup
Water displacement
Scale
Stick
92
Which knife is used for chopping, slicing, and mincing all types of food?
Tourné
Paring
Chef
Boning
93
Which government agency enforces laws that everyone gets a fair chance at a job opening?
Equal Employers Organization Company
Equal Employment Opportunity Commission
Employee Employment Official Commission
Employment Ethics of Code
94
Which type of thermometer is most effective for checking internal temp of a steak?
Surface
Penetration
Air
Immersion
95
What should an employee immediately do when a fire occurs
Locate a hose or steady water source
Pull the fire control release for the hood
Determine which type of extinguisher will work best
Ask "am I in danger?"
96
After a job interview, the applicant should
Call back every day
email salary requirements
Visit the job site daily
Send a thank you note
97
A family with small children is upset that their food took long to be delivered. The manager
Take responsibility for the problem
Explain what caused the problem to the guest
ask the family to fill out a comment cars
should tell the family they should have spoken up earlier
98
A prep cook is chopping carrots and gets a phone call. What should he do with his knife?
Store it in warm, soapy water
Lay it on a flat, secure surface
Put it in an apron pocket
Place it in an empty sink
99
The first step to take when searching for a job is
Create the documents needed to apply
Choose the businesses to contact
Identify the characteristics of the job
Send a resume applying for the job
100
The Harvey House is historically significant because it was
The most popular restaurant owned by Boulanger
The first cafeteria style restaurant
A premier restaurant of the gilded age
One of the earliest nationwide chain restaurants

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