Culinary Review 2015 GO CULINARY STUDENTS

Question 1

FDA federal Drug Administration - inspect the packaging of

Accepted Answer

food

Question 2

gross pay is total pay before

Accepted Answer

deduction

Question 3

honesty, punctual, dependable, responsible, initative, self disciplined is

Accepted Answer

characteristics of a good employee

Question 4

FIFO first in first out prolongs

Accepted Answer

shelf and storage life

Question 5

if sales are $32,658 and food cost is $20,600 what is your food cost percentage

Accepted Answer

32.46

Question 6

overt time is caculated at a rate of 1/5 X ___ pay

Accepted Answer

regular

Question 7

3 categories of hazards in the kitchen are biological (bacteria& parasites;

Accepted Answer

chemical-cleaning and physical -hair

Question 8

FIFO 41F or below is the ___ temperature

Accepted Answer

refrigerator

Question 9

Interviewing techniques for a job are to

Accepted Answer

speak clearly be positive all of the above

Question 10

standaridized recipes are written instructions used to

Accepted Answer

consistently prepare a quanity and qualiity

Question 11

nutrition labels contain

Accepted Answer

serving size, calories, nutrients

Question 12

resume should be

Accepted Answer

brief and stress relevant education and experience

Question 13

OSHA occupational safety health administration inspects the

Accepted Answer

safe work place and healthy environment

Question 14

entrepreneur

Accepted Answer

self motivated who creates and runs a business

Question 15

communication skills involve

Accepted Answer

reading,thinking, writing speaking skills

Question 16

Modern American plated, booth, banquette, family french are types of

Accepted Answer

meal service

Question 17

a 3 comartment sink is to wash 110F, rinse 110F sanitize 171F chemical solution for _ sec

Accepted Answer

30

Question 18

The danger zone

Accepted Answer

40F-140F

Question 19

Hamburger 160F Poultry 165F eggs 145F Steaks 145F is safe

Accepted Answer

internal cooking temp

Question 20

flatware is the same as

Accepted Answer

silverware

Question 21

HACCP (hazard analysis critical control points) is used to ensure

Accepted Answer

safety and sanitation

Question 22

Professional cooking is an art and requires

Accepted Answer

creativity, commitment and good judgement

Question 23

leach means water solluble Vit B and C will leach or

Accepted Answer

dissolve into the water

Question 24

Pasteurized dairy have been __________ to kill bacteria.

Accepted Answer

heated

Question 25

contamination means

Accepted Answer

harmful microorganisms present in food

Question 26

store can goods __ " off the floor or from the wall

Accepted Answer

6"

Question 27

Respond to the job offer by

Accepted Answer

accepting it, asking for time to consider, turn down

Question 28

the kitchen brigade is a special

Accepted Answer

task assigned to each member of the kitchen staff

Question 29

Receive and store food after inspection of food from

Accepted Answer

tears,dents, prop temp,

Question 30

a tip for service is based on a percentage of the _ 15%

Accepted Answer

check

Question 31

a good employye should possess positive work ethics which equates to

Accepted Answer

personal commitment in doing your best

Question 32

coagulate is when heat is applied the proteins in food change

Accepted Answer

froma liquir or semi liquid to a drier state

Question 33

Dietary Guidelines are simple as ABC aim for_, build a ___, choose ___

Accepted Answer

a healthy wieght,base, sensibly

Culinary Review 2015 GO CULINARY STUDENTS

Questions 33

Culinary Review 2015 GO CULINARY STUDENTS

Questions 33