The first step in resolving a customer complaint is to

listen to the guest explain the issue.

An effective method of denying pests access to an operation is to

use hinged grates on floor drains.

How is foodservice typically handled within the noncommercial segment?

Contract feeding and self-operators

Why doesn’t the use of microwave ovens for cooking typically allow for browning?

There is no external heat source

A recipe designed for a conventional oven in a convection oven, the temperature should be

decreased by 25°F (–4°C) to 50°F (10°C).

Where should chemicals be stored?

In a separate area away from food

A good first impression can be made by

displaying courtesy, respect, and friendliness.

Mirepoix is a mixture of chopped vegetables containing

50% onions, 25% carrots, 25% celery.

The primary function of OSHA is to

create and enforce safety-related standards in the workplace.

What is cross-contamination?

Spreading pathogens from one surface or food to another

What are the six conditions that pathogens need to grow?

Food, acidity, time, temperature, oxygen, and moisture

Which agency is responsible for the enforcement of food safety regulations?

State or local health department

If a food handler has diarrhea or has been vomiting, which action must the manager take?

Exclude the food handler from the operation

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

Notify and train employees about dangerous chemicals

The formula for calculating baker’s percentage is

(Weight of ingredient ÷ Weight of flour) × 100%.

An example of personal responsibility in an operation would be

Communicating frequently and clearly.

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Questions 99

Answers

1
When receiving food from a vendor, scales are used to
plan menu items
weigh finished products
confirm ordered amounts
determine quality of the food products.
2
Which product type must meet Grade A standards to be acceptable for receiving?
milk
shellfish
beef
poultry
3
Which is an example of an open-ended question?
“Do you have transportation to and from work?
“Can you work weekends?”
“Do you have cash handling experience?”
“What are your interests?”
4
Which task should a server perform from the guest’s right side?
Presenting platters
Clearing plates
Serving salad and bread
Clearing extra utensils and crumbs
5
The first step in resolving a customer complaint is to
listen to the guest explain the issue.
find the person responsible for the problem.
tell the guest, “that’s not my job.”
interject with humor.
6
An effective method of denying pests access to an operation is to
spray the operation with pesticides.
throw out garbage quickly.
keep the kitchen clean.
use hinged grates on floor drains.
7
Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies?
Portfolio
Cover Letter
Application
Resume
8
Body language and gestures are which type of communication?
written
verbal
nonverbal
spoken
9
Which one of the following is a classical knife cut?
marquis
cube
rondelle
Parisian
10
Receiving tables are typically used to
plate food
store ingredients
prep food
inspect deliveries
11
After a job interview, an applicant should
visit the job site daily.
send a thank-you note.
email salary requirements.
call back every day.
12
How is foodservice typically handled within the noncommercial segment?
Franchise operations and self-operators
Contract feeding and franchise operations
Franchise operations and service feeding
Contract feeding and self-operators
13
An external safety threat to an operation are persons who engage in
Leaving without paying
Food Tampering
bad online reviews
uncovered couch or sneeze
14
At a formal dining establishment, who is responsible for the overall management of service?
Maître d’hôtel
Headwaiter
captain
Front waiter
15
Which item is most likely to become unsafe when time and temperature are abused?
Sliced tomatoes
Dry flour
Fresh cilantro
Raw honey
16
Why doesn’t the use of microwave ovens for cooking typically allow for browning?
It is only used to reheat already cooked items
There is no oil allowed in the unit
There is no external heat source
Food is typically covered
17
Which conversion factor is needed to convert a recipe from 75 portions to 400 portions?
5.33
1.875
4.5
7.5
18
A recipe designed for a conventional oven in a convection oven, the temperature should be
decreased by 25°F (–4°C) to 50°F (10°C).
decreased by 75°F (24°C) to 100°F (38°C).
increased by 25°F (–4°C) to 50°F (10°C).
kept the same
19
The primary reason for seasoning a dish is to
build layers of flavor during cooking.
change the primary flavor.
remove unappealing flavors during cooking.
enhance the depth of flavor.
20
Which cooking method is often used to pre-prepare vegetables for later service?
Blanching
Simmering
Poaching
Steaming
21
Where should chemicals be stored?
With foodservice equipment
On a shelf above food preparation areas
In a separate area away from food
In the dry food storage area
22
The primary purpose of the introduction of a written message is to
give a reason for the message.
summarize key points.
present the contents.
call the reader to action.
23
The kitchen station that is responsible for decorative sugar is called the
Saute Station
Grill Station
Pastry
Grade-manger
24
How does good customer service benefit the operation?
Marketing costs decrease
Supplier prices decrease
Food costs increase
Training costs increase
25
A good first impression can be made by
speaking loudly and assertively to guests.
wearing fine jewelry.
helping customers calculate the tip.
displaying courtesy, respect, and friendliness.
26
Mirepoix is a mixture of chopped vegetables containing
45% onions, 25% carrots, 30% celery.
45% onions, 30% carrots, 25% celery.
50% onions, 25% carrots, 25% celery.
25% onions, 50% carrots, 25% celery.
27
What is the MOST appropriate cooking method for a large piece of meat partially covered in liquid?
Blanching
Braising
Stewing
Poaching
28
The primary function of OSHA is to
approve the quality of foodservice equipment.
outline proper receiving procedures.
create and enforce safety-related standards in the workplace.
determine fair employment standards.
29
What is cross-contamination?
Spreading pathogens from one surface or food to another
Allowing TCS food to remain in the temperature danger zone for too long
Transferring allergens from one food to another
C. Reducing the number of pathogens on a surface to safe levels
30
The four basic parts of a salad are dressing, garnish,
bound, and base.
base, and body.
lettuce, and cheese.
body, and stalk.
31
What are the six conditions that pathogens need to grow?
Fat, acidity, time, temperature, oxygen, and moisture
Food, acidity, time, temperature, oxygen, and mass
Food, acidity, time, temperature, oxygen, and moisture
Fat, acidity, time, temperature, oxygen, and mass
32
In a typical kitchen, the garde-manger station includes which responsibility?
Salad Prepping
Broiling
Frying
Dough Proofing
33
A bouquet garni is a
bag or bundle of fresh herbs.
bundle of fresh vegetables.
set of multiple garnishes placed on a plate for service.
cheesecloth bag filled with dry spices.
34
What is it called when the internal temperature continues to rise after removing a steak from the grill?
Heat transfer
Sous vide
Carryover cooking
Pressure cooking
35
Which agency is responsible for the enforcement of food safety regulations?
State or local health department
Food and Drug Administration
United States Department of Agriculture
US Department of Health and Human Services
36
Who is primarily responsible for seating customers in a contemporary full-service operation?
Manager
Host
Server
Captain
37
a food safety management system typically designed to prevent?
Food waste
high food cost
foodborne illness
food theft
38
If a food handler has diarrhea or has been vomiting, which action must the manager take?
Restrict the food handler to areas away from guests
Call the health department immediately
Exclude the food handler from the operation
Restrict the food handler to only washing dishes
39
How many hours in the temperature danger zone is enough to make someone sick?
4
2
3
6
40
The term used in the restaurant and foodservice industry to “put in place” is called
mise en place.
maître d’hôtel.
mirepoix.
à la carte.
41
What must employers do to meet the Hazard Communication Standard (HAZCOM)?
Notify and train employees about dangerous chemicals
Restrict the number of hours per week that a minor may work
Post information in employee areas about safety audits
Create and maintain a master cleaning schedule
42
Services that people need and pay for when away from home?
Lodging and tourism
Foodservice and lodging
Travel and tourism
Hospitality and foodservice
43
Which type of restaurant requires a guest to pay before eating?
quick service
fine dining
full service
casual dining
44
The formula for calculating baker’s percentage is
(Weight of flour ÷ Weight of ingredient) × 100%.
(Weight of ingredient ÷ Weight of flour) × 100%.
Weight of ingredient × (Weight of flour ÷ 100%).
(Weight of flour + Weight of other ingredients) ÷ 100%.
45
Which of the following is considered to be personal protective equipment?
medical bracelet
disposable apron
non-slip shoes
Hemmed pants
46
When referring to “SMART” goals, what does the M stand for?
Managed
Mission-critical
Measureable
Mapped
47
Which type of chef would typically be responsible for the baking production?
pastry
sous
banquet
executive
48
An example of personal responsibility in an operation would be
making excuses for poor workmanship.
Blaming coworkers for being late to work.
Communicating frequently and clearly.
showing prior knowledge of the entire operation.
49
After 4 hours of making sandwiches, what should the food handler perform to the work surface?
Clean and Sanitize
Clean
Wipe Down
Sanitize
50
The staff member who is responsible for service throughout the dining room is the
waiter captain
back waiter
front waiter
headwaiter
51
Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been turned off?
C
B
K
A
52
Which of the following types of holding equipment is insulated and designed to hold sheet pans?
oven
steamtable
speedrack
hotbox
53
Bacteria grow especially fast in the temperature range of
0°F (–18°C) to 212°F (100°C).
41°F (5°C) to 141°F (61°C).
41°F (5°C) to 70°F (21°C).
70°F (21°C) to 125°F (52°C).
54
A server can BEST minimize mistakes when taking a table-side order by
recommending the most popular dishes.
verifying the order with the manager after submitting it.
identifying dishes containing allergens to guests before writing an order.
repeating orders back to guests before submitting them to the kitchen.
55
The term "saucier" refers to
chef who runs the kitchen.
dish served with sauce.
cook who specializes in making sauces.
special pot used to make sauces.
56
What type of classical knife cut should be used on leafy vegetables?
Tourné
Rondelle
Small dice
Chiffonade
57
A bouquet garni is a
bag or bundle of fresh herbs.
cheesecloth bag filled with dry spices.
set of multiple garnishes placed on a plate for service.
bundle of fresh vegetables.
58
Which of the following is the PRIMARY consideration when deep-frying multiple large batches of frozen food?
Basket Method
Smoking Point
Swimming Method
Recovery Time
59
The single most important part of personal hygiene for a food handler is
restraining hair
wearing a clean uniform
removing jewelry
washing hands
60
Which of the following service styles is the simplest?
American
Russian
English
French
61
What is typically cooked in a wood-fired kiln?
panini
multi-decker
canape
pizza
62
While bread is an edible container, it also provides
bulk
filling
flavor
moisture
63
Which of the following grips is designed to protect the user’s thumb when using a chef’s knife?
handle
guiding hand
blade
claw
64
Boiling an egg in water is an example of what type of heat transfer?
Conduction
Radiation
Infrared
Convection
65
An aromatic vegetable broth used to poach fish and/or vegetables is known as
white stock
court bouillon
fumet
remouillage
66
Which type of soup is considered a thick soup?
cream
bouillon
consumme
vegetable
67
Which vinegar has a neutral flavor?
rice wine
distilled
balsamic
cider
68
Which of the following is an example of a front-of-the-house employee?
Pastry chef
Bookkeeper
Menu planner
Maître d’
69
In baking, a standardized recipe for a bakery product is known as a(n)
baker’s percentage
procedure.
formula.
ingredient list.
70
Which part of a salad enhances its appearance and complements its overall taste?
garnish
body
dressing
base
71
What should an employee do immediately when a fire occurs?
Determine which type of fire extinguisher will work best
Pull the fire control release for the hood
Locate a hose or steady water source
Ask themselves “Am I in danger?”
72
When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water?
45
15
30
60
73
The three forms of food contamination are
intolerance, cross-contact, and allergens.
peanuts, dairy, and eggs.
flies, insects, and rodents.
biological, chemical, and physical.
74
Treating people fairly and holding others accountable is a example of what?
leading consistantly
coaching and devloping others
providing direction
motivating others
75
Which type of thickener uses cornstarch mixed with a cold liquid?
Liasion
Roux
Beurre manie
Slurry
76
In which type of pan should scrambled eggs for a breakfast buffet be placed?
Hotel
Roasting
Sheet
Sauce
77
Which cooking task is best performed in a rondeau?
Sautéing thin strips of meat
Boiling milk or cream
Braising vegetables
Warming cheese sauces
78
The primary reason for using herbs and spices is to
add flavor to food.
add vitamins and minerals to food.
shorten cooking time.
preserve the food’s color.
79
Which is a respectful way for a listener to agree with a speaker’s point?
crossing arms
looking away
nodding
sitting
80
Deck, rotary, and convection are all examples of which type of equipment?
steamers
food warmers
ovens
broilers
81
Which ingredient provides stability and prevents baked items from collapsing?
Leavener
Shortening
Liquid
Strengthener
82
Which of the following food items is a hot, open-faced Italian pie?
pita
panini
pizza
wrap
83
The binding agent in mayonnaise is
cornstarch
egg yolks
cream
oil
84
When managers attempt to identify with the feelings, thoughts, or attitudes of an employee, they are showing
aggression
empathy
leadership
gratitude
85
The factors that affect a sanitizer’s effectiveness are
temperature, concentration, and altitude.
contact time, temperature, and concentration.
turbidity, temperature, and contact time.
contact time, altitude, and temperature.
86
The maximum temperature at which loose salad greens may be stored is
45°F (7°C).
52°F (11°C).
50°F (10°C).
41°F (5°C).
87
when several people connect for the purpose of building relationships for career advancement?
training
volunteering
working
Networking
88
the combination of knowledge, skills, attitudes, and behaviors is called?
Professionalism
Personal treatment
Work and task support
Cross-cultural interaction
89
Why are preschool-aged children at a higher risk for foodborne illnesses?
Their appetites are not strong.
Their immune systems have not yet fully developed.
They do not eat a wide variety of foods.
They are more likely to suffer allergic reactions.
90
Hire individuals with different backgrounds, religions, and experiences appreciates
prejudice
bias
diversity
Stereotypes
91
Which type of flour has a low gluten content?
Semolina
Cake
Durum
Bread
92
TCS food must be thrown out after spending a maximum of how many hours in the temperature danger zone?
6
2
4
1
93
What is the best way to ensure that portion sizes are the same from day to day for a given dish?
Make sure the same person cooks the dish each day
Conduct cooking loss tests
Use standardized recipes
Perform mise en place
94
A recipe calls for 10 lbs of trimmed cauliflower. If the yield is 55%, how many pounds of cauliflower should be ordered?
15
10
18.2
5.5
95
What is the recommended cooking method for bite sized pieces of food?
stir-frying
infared
grilling
baking
96
What does a company’s mission statement describe?
How it needs to change
What it wants to be in the future
What it has done in the past
What it is currently doing
97
What is the formula for increasing or decreasing a recipe yield?
Each ingredient amount ÷ (Original yield × Desired yield)
Each ingredient amount ÷ (Desired yield × Original yield)
(Original yield ÷ Desired yield) × Each ingredient amount
(Desired yield ÷ Original yield) × Each ingredient amount
98
An example of cookware with two handles used for boiling and simmering foods is the
fish poacher
thermocouple
crepe pan
sockpot
99
What is the decimal equivalent of 1/8?
0.115
0.145
0.125
0.135

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