Culinary 1 Semester 1 Review

100 termsStudBud Administration577 plays

Chapter 1, 2, 4 and 20

Flashcards100 cardsFPractice quizPHost liveL

Questions 100

Answers

1
Which member of a restaurant/food service oversees the kitchen, from supervising all kitchen employees,purchasing & menu
general manager
supervisor
maitre d
executive chef
2
Who is known as the father of modern French Cuisine?
Paul Bocuse
Fernand Point
Ferdinand Metz
Georges August Escoffier
3
Which restaurant segment has many items that are cooked to order and often with trendy and popular flair?
quick-service
fine dining
quick-casual
casual dining
4
What is one of the least expensive and most effective forms of advertising?
strong first impression
discounts
billboards
good service
5
The manufacturing and service companies that hire their own staff to operate foodservices are called self-operators.
False
True
6
The noncommercial foodservice segment represents about 80% of the restuarant and foodservice industry.
True
False
7
Which front-of-the house job clears and cleans tables?
server
host/hostess
buser
dishwasher
8
Denny's is an example from which restaurant segment?
family dining
quick-casual
casual dining
quick-service
9
Which of the following is not a back-of-the-house employee?
line cook
buser
storeroom clerk
shift supervisor
10
Which restaurant segment has guests order food at a counter and pay before eating?
Fine dining
Casual dining
Family Dining
Quick-service
11
Restaurant and foodservice employees provide
satisfaction
empathy
service
competition
12
What is the median base salary of chefs and cooks?
$65,000
$50,000
$47,000
$25,000
13
What important skill for building a career involves the use of tools to increase a person's efficiency and productivity?
stress management
personnel management
leadership management
time management
14
Which of the following is not a front-of-the-house employee?
bookkeeper
manager
buser
maitre d'
15
Which describes a job that requires little or no previous experience?
upper management
middle management
entry-level
supervisory
16
The condition where, or feeling that, demands exceed the resources available for use is called:
indigestion
depression
irritability
stress
17
The person who first receives a complaint is responsible for making sure it gets resolved.
True
False
18
Back of house employees serve guests directly.
True
False
19
When handling a guest complaint over the phone do this so that you can develop an understanding of the problem
take notes
hang up
speak effectively
smile
20
Someone who advises, offers insights, and provides feedback on career development plans and progress is a(n)
teacher
mentor
employer
coach
21
Who is responsible for the kitchen team in the executive chef's absence?
station chef
manager
dietian
sous chef
22
What elaborate & refined system of food preparation spread from Italy through Europe during the Renaissance of 1500's.
Grand cuisine
Nouvelle cuisine
Haute Cuisine
Classical cuisine
23
In which type of restaurants do customers order and pay before eating?
Fine dining
Quick Casual
Casual dining-full service
Family Dining-full service
24
Which restaurant is considered fine dining?
Cracker Barrel
Panera Bread
Texas Roadhouse
Morton's Steakhouse
25
What type of skills are writing, speaking, and reading?
critical thinking
communication
time management
interpersonal
26
Which front-of-the house job involves greeting guests at tables, taking orders & checking on them throughout experience
host/hostess
manager
server
quick-services counter server
27
Which type of management uses a process for people to identify what causes them tension and pressure in the workplace.
stress
leadership
situation
time
28
Which skill is essential for an employee who works with percentages and quantities?
technology
communication
math
teamwork
29
In restaurant, who helps the more experienced cooks and chefs to prepare orders?
sous chef
station cook
prep cook
pastry chef
30
What percent of the restaurant and food service industry is represented by the noncommerical segment?
40%
80%
60%
20%
31
Which entry-level position helps the more experienced cooks and chefs prepare and cook guests' orders?
sous chef
server
prep cook
executive chef
32
How many people are employed in the restaurant and food service industry?
1 million
14 million
20 million
8 million
33
A professional or work in a particular field that individuals choose for themselves is a:
vocation
career pathway
career
business
34
Who is responsible for popularizing French cuisine and techniques in the US?
Fernand Point
Paul Bocuse
Ferndinand Metz
Julia Ghild
35
To stay healthy as an industry employee, you should
undereat
network
exercise
overeat
36
What is the average per-person dinner check for someone dining at a quick-casual restaurant?
$3-$6
$10-$25
$7-$9
$25 or more
37
After WW II, in the 1940's and 1950's, which restaurant segment grew quickly?
fine dining
quick-casual
quick service
casual dining
38
Which back-of-the- house employee replenishes areas to ensure staff has what it needs to service guests?
dish washer
buser
Sous chef
prep cook
39
What is the average per-person dinner check at a quick-service restaurant?
$25 or more
$10-$25
$7-$9
$3-$6
40
Who believed that cuisine was simply a branch of architecture, as demonstrated by his elaborate pieces montees?
Marie-Antoine Careme
Paul Bocuse
Georges August Escoffier
Fernand Point
41
A key attribute of any employee is to maintain what type of attidude?
neutral
negative
positive
emotional
42
Who defined the art of haute cuisine?
Marcus Apicius
Marie-Antonie Careme
Louis Pasteur
Georges August Escoffier
43
Which member of a restaurant/foodservice operation is responsible for overall planning, direction & coordination?
supervisor
executive chef
general manager
maitre d
44
In ancient Greece, the private clubs that offered food to members were known as
Phatnai
Resorts
Guilds
Lesche
45
Which operation is in the commercial foodservice segment?
stadium
golf club
military basae
university
46
Who is responsible for baking production in an operation?
pastry chef
banquet chef
executive chef
sous chef
47
Which skill is needed for effective time management?
goal setting
networking
math
procrastinating
48
In which commercial segment does the event host choose the menu for a specific group of people?
Retail
Restaurant
Airline
Catering
49
Employee feedback is an important part of providing great customer service.
False
True
50
Which front-of-the-house employee sets table for new guests?
sous chef
buser
server
host/hostess
51
Retail food operations do not include:
convenience stores
vending machines
supermarkets
stadiums
52
One of the best ways to make a strong first impression is through the initial guest.
False
True
53
Who is responsible for the cold food and buffet arrangement in an operation?
exective chef
prep cook
garde-manager
sous chef
54
Which term refers to the services people use and receive when they are away from home?
Foodservice
Travel
Hospitality
Tourism
55
Which back-of-the house employee cleans and sanitizes dishes, utensils, and cooking equipment?
sous chef
prep cook
dish washer
buser
56
Which is an indicator of stress?
frowning
indigestion
mumblinng
earache
57
A person whom you typically work with & who is focused on your professional growth and supportive of your personal goals
coach
business mentor
manager
professional mentor
58
People advance in their careers by mastering skills and by showing that they are qualified to take on new roles.
True
False
59
In the back the house, what skill or knowledge helps produce high-quality food consistently?
math skills
knife skills
technology skills
product knowledge
60
Which operation is in the noncommercial foodservice segment?
hospital
stadium
retail
airline
61
Who built his restaurants near railroad stops across the US to take advantage of the crowds of passengers?
Fred Harvey
Howard Schultz
Ferdinand Metz
Paul Bocuse
62
A person focused on your personal fulfillment & supportive of your professional growth & supportive personal goals:
business mentor
supervisor
coach
personal mentor
63
Which front-of-the-house employee answers the phone and answers questions about the operation?
executive chef
host/hostess
maitre d'
server
64
The appearance of restaurant and food service employees does not impact first impressions.
True
False
65
Entry-level jobs in the restaurant and food service industry include buser and cashier.
False
True
66
Service can be improved through training, effort, and
clothing
profit
committment
fragrance
67
Managers overee the entire kitchen, from supervising all kitchen employees to purchasing food supplies & menu decisions.
False
True
68
An assembly-line process of serving food quickly and cheaply without the need for servers is called
stadium service
quick service
cafeteria service
retail service
69
The employee who takes orders from servers & calls out the orders to the various production areas in the kitchen:
host
expediter
epicurean
chef
70
Every guest who visits a restaurant has the same needs as other guests.
False
True
71
Who is responsible for catered parties and functions?
executive chef
sous chef
banquet chef
general manager
72
Buffalo Wild Wings and The Cheesecake Factory are quick-service restaurants.
True
False
73
When you delay or postpone doing something, you are
procrastinating
planning
organizing
deflecting
74
What developed during the reign of Louis XIV in France to organize members with similar interests or professionals?
Guilds
Trade shows
Phatnai
Convention centers
75
In a restaurant and foodservice operation, who is responsible for multiple operations in a particular region?
banquet manager
district manager
general manager
assistant manager
76
The rise of Christianity helped grow farming and agriculture during which historical period?
French Revolution
Middle Ages
Renaissance
Industrial Revolution
77
Who developed the kitchen brigade system?
Marie-Antoine Careme
Louis Pasteur
Georges August Escoffier
Marcus Apicus
78
Responsible for ensuring prompt, friendly, and professional service from the time a guest arrives to time of departure?
The sous chef
The cook
All foodservice employees
The head chef
79
Who is credited with establishing exact rules and dress for chefs?
Marcus Apicus
Marie-Antonie Careme
Boulanger
Georges August Escoffier
80
In 1785, who began serving hot soups called restaurers for their health-restoring properties?
Marcus Apicus
Louis Pasteur
Georges August Escoffier
Boulanger
81
Who is credited with revitalizing interest in fine dining with intricate menus and exceptional service?
Thomas Keller
Nancy Silverton
Marcus Samuelsson
Grant Achantz
82
A business that operates foodservice for companies in the manufacturing or service industry is called a
Cafeteria
Contract Feeder
Vending Service
Self-operator
83
Who owned the first certified organic restaurant in the United States?
Marie-Antoine Careme
George August Escoffier
Grant Achatz
Nora Pouillion
84
What is defined as the combination of all of the services that people need & will pay for when they are away from home?
Foodservice
Lodging
Hospitality
Travel and Tourism
85
Which of the following can be an indicator of stress?
relaxation
heachache
earache
feeling rested
86
Tourism is for recreational, leisure, or business purposes.
True
False
87
Which back-of-the-house employee portions out food, precooks food, and prepares ingredients ahead of time?
station cook
prep chef
line cook
chef
88
Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece were called
Guilds
Resorts
Phatnai
Lesche
89
A person who starts and runs a business, taking on financial risk to do so, is called a(n)
Chef
Manager
Investor
Entrepreneur
90
The feeling that guests take with them from their experiences with a restaurant or foodservice operation is called
satisfaction
service
hospitality
empathy
91
What ratio of Americans get their first job in the restaurant and foodservice industry?
1 in 6
1 in 10
1 in 3
1 in 15
92
What percent of today's restaurant owners started an entry-level position in the industry?
80%
20%
40%
60%
93
Which front-of-the- house employee delivers the "check" to guests at the end of their meal?
manager
server
host/hostess
cashier
94
Which front-of-the house job provides the first impression of the operation to guests and takes guests to their table?
quick-service counter server
manager
server
host/hostess
95
Which restaurant segment has a menu that provides intricate dishes and sometimes table-side cooking?
fine dining
quick-casual
casual dining
family dining
96
Where did the first cafe open?
Oxford
Paris
New Your
Dublin
97
Who is responsible for hiring and supervising employees in an operation?
sous chef
manager
executive chef
assistant manager
98
The purpose of networking is to connect with people to build relationships,career advancement,industry updates etc.
False
True
99
Most people eat at a restaurant and foodservice operations for enjoyment?
False
True
100
Today, The US travel and tourism industry averages annual sales of more than
$1 trillion
$1 billion
$10 billion
$100 million

Culinary 1 Semester 1 Review Flashcards | StudBud

Culinary 1 Semester 1 Review

100 termsStudBud Administration577 plays

Chapter 1, 2, 4 and 20

Flashcards100 cardsFPractice quizPHost liveL

Questions 100

Answers

1
Which member of a restaurant/food service oversees the kitchen, from supervising all kitchen employees,purchasing & menu
general manager
supervisor
maitre d
executive chef
2
Who is known as the father of modern French Cuisine?
Paul Bocuse
Fernand Point
Ferdinand Metz
Georges August Escoffier
3
Which restaurant segment has many items that are cooked to order and often with trendy and popular flair?
quick-service
fine dining
quick-casual
casual dining
4
What is one of the least expensive and most effective forms of advertising?
strong first impression
discounts
billboards
good service
5
The manufacturing and service companies that hire their own staff to operate foodservices are called self-operators.
False
True
6
The noncommercial foodservice segment represents about 80% of the restuarant and foodservice industry.
True
False
7
Which front-of-the house job clears and cleans tables?
server
host/hostess
buser
dishwasher
8
Denny's is an example from which restaurant segment?
family dining
quick-casual
casual dining
quick-service
9
Which of the following is not a back-of-the-house employee?
line cook
buser
storeroom clerk
shift supervisor
10
Which restaurant segment has guests order food at a counter and pay before eating?
Fine dining
Casual dining
Family Dining
Quick-service
11
Restaurant and foodservice employees provide
satisfaction
empathy
service
competition
12
What is the median base salary of chefs and cooks?
$65,000
$50,000
$47,000
$25,000
13
What important skill for building a career involves the use of tools to increase a person's efficiency and productivity?
stress management
personnel management
leadership management
time management
14
Which of the following is not a front-of-the-house employee?
bookkeeper
manager
buser
maitre d'
15
Which describes a job that requires little or no previous experience?
upper management
middle management
entry-level
supervisory
16
The condition where, or feeling that, demands exceed the resources available for use is called:
indigestion
depression
irritability
stress
17
The person who first receives a complaint is responsible for making sure it gets resolved.
True
False
18
Back of house employees serve guests directly.
True
False
19
When handling a guest complaint over the phone do this so that you can develop an understanding of the problem
take notes
hang up
speak effectively
smile
20
Someone who advises, offers insights, and provides feedback on career development plans and progress is a(n)
teacher
mentor
employer
coach
21
Who is responsible for the kitchen team in the executive chef's absence?
station chef
manager
dietian
sous chef
22
What elaborate & refined system of food preparation spread from Italy through Europe during the Renaissance of 1500's.
Grand cuisine
Nouvelle cuisine
Haute Cuisine
Classical cuisine
23
In which type of restaurants do customers order and pay before eating?
Fine dining
Quick Casual
Casual dining-full service
Family Dining-full service
24
Which restaurant is considered fine dining?
Cracker Barrel
Panera Bread
Texas Roadhouse
Morton's Steakhouse
25
What type of skills are writing, speaking, and reading?
critical thinking
communication
time management
interpersonal
26
Which front-of-the house job involves greeting guests at tables, taking orders & checking on them throughout experience
host/hostess
manager
server
quick-services counter server
27
Which type of management uses a process for people to identify what causes them tension and pressure in the workplace.
stress
leadership
situation
time
28
Which skill is essential for an employee who works with percentages and quantities?
technology
communication
math
teamwork
29
In restaurant, who helps the more experienced cooks and chefs to prepare orders?
sous chef
station cook
prep cook
pastry chef
30
What percent of the restaurant and food service industry is represented by the noncommerical segment?
40%
80%
60%
20%
31
Which entry-level position helps the more experienced cooks and chefs prepare and cook guests' orders?
sous chef
server
prep cook
executive chef
32
How many people are employed in the restaurant and food service industry?
1 million
14 million
20 million
8 million
33
A professional or work in a particular field that individuals choose for themselves is a:
vocation
career pathway
career
business
34
Who is responsible for popularizing French cuisine and techniques in the US?
Fernand Point
Paul Bocuse
Ferndinand Metz
Julia Ghild
35
To stay healthy as an industry employee, you should
undereat
network
exercise
overeat
36
What is the average per-person dinner check for someone dining at a quick-casual restaurant?
$3-$6
$10-$25
$7-$9
$25 or more
37
After WW II, in the 1940's and 1950's, which restaurant segment grew quickly?
fine dining
quick-casual
quick service
casual dining
38
Which back-of-the- house employee replenishes areas to ensure staff has what it needs to service guests?
dish washer
buser
Sous chef
prep cook
39
What is the average per-person dinner check at a quick-service restaurant?
$25 or more
$10-$25
$7-$9
$3-$6
40
Who believed that cuisine was simply a branch of architecture, as demonstrated by his elaborate pieces montees?
Marie-Antoine Careme
Paul Bocuse
Georges August Escoffier
Fernand Point
41
A key attribute of any employee is to maintain what type of attidude?
neutral
negative
positive
emotional
42
Who defined the art of haute cuisine?
Marcus Apicius
Marie-Antonie Careme
Louis Pasteur
Georges August Escoffier
43
Which member of a restaurant/foodservice operation is responsible for overall planning, direction & coordination?
supervisor
executive chef
general manager
maitre d
44
In ancient Greece, the private clubs that offered food to members were known as
Phatnai
Resorts
Guilds
Lesche
45
Which operation is in the commercial foodservice segment?
stadium
golf club
military basae
university
46
Who is responsible for baking production in an operation?
pastry chef
banquet chef
executive chef
sous chef
47
Which skill is needed for effective time management?
goal setting
networking
math
procrastinating
48
In which commercial segment does the event host choose the menu for a specific group of people?
Retail
Restaurant
Airline
Catering
49
Employee feedback is an important part of providing great customer service.
False
True
50
Which front-of-the-house employee sets table for new guests?
sous chef
buser
server
host/hostess
51
Retail food operations do not include:
convenience stores
vending machines
supermarkets
stadiums
52
One of the best ways to make a strong first impression is through the initial guest.
False
True
53
Who is responsible for the cold food and buffet arrangement in an operation?
exective chef
prep cook
garde-manager
sous chef
54
Which term refers to the services people use and receive when they are away from home?
Foodservice
Travel
Hospitality
Tourism
55
Which back-of-the house employee cleans and sanitizes dishes, utensils, and cooking equipment?
sous chef
prep cook
dish washer
buser
56
Which is an indicator of stress?
frowning
indigestion
mumblinng
earache
57
A person whom you typically work with & who is focused on your professional growth and supportive of your personal goals
coach
business mentor
manager
professional mentor
58
People advance in their careers by mastering skills and by showing that they are qualified to take on new roles.
True
False
59
In the back the house, what skill or knowledge helps produce high-quality food consistently?
math skills
knife skills
technology skills
product knowledge
60
Which operation is in the noncommercial foodservice segment?
hospital
stadium
retail
airline
61
Who built his restaurants near railroad stops across the US to take advantage of the crowds of passengers?
Fred Harvey
Howard Schultz
Ferdinand Metz
Paul Bocuse
62
A person focused on your personal fulfillment & supportive of your professional growth & supportive personal goals:
business mentor
supervisor
coach
personal mentor
63
Which front-of-the-house employee answers the phone and answers questions about the operation?
executive chef
host/hostess
maitre d'
server
64
The appearance of restaurant and food service employees does not impact first impressions.
True
False
65
Entry-level jobs in the restaurant and food service industry include buser and cashier.
False
True
66
Service can be improved through training, effort, and
clothing
profit
committment
fragrance
67
Managers overee the entire kitchen, from supervising all kitchen employees to purchasing food supplies & menu decisions.
False
True
68
An assembly-line process of serving food quickly and cheaply without the need for servers is called
stadium service
quick service
cafeteria service
retail service
69
The employee who takes orders from servers & calls out the orders to the various production areas in the kitchen:
host
expediter
epicurean
chef
70
Every guest who visits a restaurant has the same needs as other guests.
False
True
71
Who is responsible for catered parties and functions?
executive chef
sous chef
banquet chef
general manager
72
Buffalo Wild Wings and The Cheesecake Factory are quick-service restaurants.
True
False
73
When you delay or postpone doing something, you are
procrastinating
planning
organizing
deflecting
74
What developed during the reign of Louis XIV in France to organize members with similar interests or professionals?
Guilds
Trade shows
Phatnai
Convention centers
75
In a restaurant and foodservice operation, who is responsible for multiple operations in a particular region?
banquet manager
district manager
general manager
assistant manager
76
The rise of Christianity helped grow farming and agriculture during which historical period?
French Revolution
Middle Ages
Renaissance
Industrial Revolution
77
Who developed the kitchen brigade system?
Marie-Antoine Careme
Louis Pasteur
Georges August Escoffier
Marcus Apicus
78
Responsible for ensuring prompt, friendly, and professional service from the time a guest arrives to time of departure?
The sous chef
The cook
All foodservice employees
The head chef
79
Who is credited with establishing exact rules and dress for chefs?
Marcus Apicus
Marie-Antonie Careme
Boulanger
Georges August Escoffier
80
In 1785, who began serving hot soups called restaurers for their health-restoring properties?
Marcus Apicus
Louis Pasteur
Georges August Escoffier
Boulanger
81
Who is credited with revitalizing interest in fine dining with intricate menus and exceptional service?
Thomas Keller
Nancy Silverton
Marcus Samuelsson
Grant Achantz
82
A business that operates foodservice for companies in the manufacturing or service industry is called a
Cafeteria
Contract Feeder
Vending Service
Self-operator
83
Who owned the first certified organic restaurant in the United States?
Marie-Antoine Careme
George August Escoffier
Grant Achatz
Nora Pouillion
84
What is defined as the combination of all of the services that people need & will pay for when they are away from home?
Foodservice
Lodging
Hospitality
Travel and Tourism
85
Which of the following can be an indicator of stress?
relaxation
heachache
earache
feeling rested
86
Tourism is for recreational, leisure, or business purposes.
True
False
87
Which back-of-the-house employee portions out food, precooks food, and prepares ingredients ahead of time?
station cook
prep chef
line cook
chef
88
Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece were called
Guilds
Resorts
Phatnai
Lesche
89
A person who starts and runs a business, taking on financial risk to do so, is called a(n)
Chef
Manager
Investor
Entrepreneur
90
The feeling that guests take with them from their experiences with a restaurant or foodservice operation is called
satisfaction
service
hospitality
empathy
91
What ratio of Americans get their first job in the restaurant and foodservice industry?
1 in 6
1 in 10
1 in 3
1 in 15
92
What percent of today's restaurant owners started an entry-level position in the industry?
80%
20%
40%
60%
93
Which front-of-the- house employee delivers the "check" to guests at the end of their meal?
manager
server
host/hostess
cashier
94
Which front-of-the house job provides the first impression of the operation to guests and takes guests to their table?
quick-service counter server
manager
server
host/hostess
95
Which restaurant segment has a menu that provides intricate dishes and sometimes table-side cooking?
fine dining
quick-casual
casual dining
family dining
96
Where did the first cafe open?
Oxford
Paris
New Your
Dublin
97
Who is responsible for hiring and supervising employees in an operation?
sous chef
manager
executive chef
assistant manager
98
The purpose of networking is to connect with people to build relationships,career advancement,industry updates etc.
False
True
99
Most people eat at a restaurant and foodservice operations for enjoyment?
False
True
100
Today, The US travel and tourism industry averages annual sales of more than
$1 trillion
$1 billion
$10 billion
$100 million