Pre-PAC Review 1

Question 1

Which knife is best for slicing bread?

Accepted Answer

Serrated Knife

Question 2

The type of insurance which must be purchased to cover harm to the facility, employees, or guests is called ________

Accepted Answer

Liability insurance

Question 3

Which plating principle is most important for visual appeal?

Accepted Answer

All of the above

Question 4

What is the safest way to hold food while cutting with a chef's knife?

Accepted Answer

Claw grip

Question 5

Where do you place the thermometer to test the temperature of food?

Accepted Answer

The thickest part; the middle

Question 6

Which is the proper way to lift a heavy object?

Accepted Answer

Bend at the knees and lift with your legs

Question 7

What is the best way to treat a first-degree burn?

Accepted Answer

Run under cool water

Question 8

Why is energy efficiency important in USDA inspected facilities?

Accepted Answer

Reduces energy use and costs

Question 9

Non-commercial food service is also known as?

Accepted Answer

Institutional food service like School Cafetieria

Question 10

Which is NOT a key leadership quality in the culinary industry?

Accepted Answer

Dictatorship

Question 11

How long should a tomato be blanched in boiling water before peeling?

Accepted Answer

30 seconds to 60 seconds

Question 12

What is the first step in following a standardized recipe?

Accepted Answer

Identify ingredients and measurements

Question 13

Which knife cut creates thin, matchstick-sized strips?

Accepted Answer

Julienne

Question 14

What is the difference between Perpetual inventory and Physical inventory?

Accepted Answer

Perpetual is ongoing tracking of items; Physical is manual counting

Question 15

What is the difference between simmering and braising?

Accepted Answer

Braising is less water, simmering is faster

Question 16

What does OSHA stand for?

Accepted Answer

Occupational Safety and Health Administration

Question 17

Which law sets minimum wage requirements in the U.S.?

Accepted Answer

Fair Labor Standards Act (FLSA)

Question 18

Which is an example of table service?

Accepted Answer

Waiters taking orders and serving food

Question 19

What do workers compensation laws ensure?

Accepted Answer

All of the above

Question 20

Which restaurant type offers quick service with limited menu?

Accepted Answer

Fast Food

Question 21

Which government agency regulates food safety and labeling?

Accepted Answer

FDA

Question 22

Which inventory system requires manual counting of items?

Accepted Answer

Physical inventory

Question 23

Copper cookware is an example of a potential ____________ hazard.

Accepted Answer

Chemical

Question 24

What does FIFO stand for in food storage?

Accepted Answer

First In, First Out

Question 25

What is the correct internal cooking temperature for poultry?

Accepted Answer

165F

Question 26

The Chef coat is double breasted because

Accepted Answer

It protects you from heat and spills

Question 27

What does "mise en place" mean in culinary terms?

Accepted Answer

To put in place

Question 28

Which mother sauce is milk-based with a white roux?

Accepted Answer

Bechamel

Question 29

What is an advantage of independent restaurants over chain restaurants?

Accepted Answer

Flexibility - can adjust or adapt to meet customer needs quicker

Question 30

The cost of labor includes all except...

Accepted Answer

Transportation costs

Question 31

What is an effective way to resolve workplace conflict?

Accepted Answer

Find a compromise

Question 32

Which document is required for opening a restaurant legally?

Accepted Answer

Business license

Question 33

What organization provides industry education and advocacy for restaurants?

Accepted Answer

National Restaurant Association (NRA)

Question 34

What is the most accurate way to measure liquid ingredients?

Accepted Answer

Using a liquid measuring cup at eye level

Question 35

Which document highlights a candidate's experience and skills?

Accepted Answer

Resume

Question 36

What is the purpose of job shadowing?

Accepted Answer

To observe a professional in the workplace

Question 37

Which type of fire extinguisher is used for grease and oil fires?

Accepted Answer

Class K

Question 38

What does PASS stand for when using a fire extinguisher?

Accepted Answer

Pull, Aim, Squeeze, Sweep

Question 39

What are the three elements of the fire triangle?

Accepted Answer

Oxygen, Fuel, Heat

Question 40

The servers cook and prepare dishes in front of the customers in the ______ service.

Accepted Answer

French Service

Pre-PAC Review 1

Questions 40

Pre-PAC Review 1

Questions 40