What is the formula for increasing or decreasing a recipe yield?

(Desired yield ÷ Original yield) × Each ingredient amount

Where should chemicals be stored?

In a separate area away from food

Mirepoix is a mixture of chopped vegetables containing

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

The factors that affect a sanitizer’s effectiveness are

contact time, temperature, and concentration.

Bacteria grow especially fast in the temperature range of

41°F (5°C) to 141°F (61°C).

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

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).

The formula for calculating baker’s percentage is

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

The term "saucier" refers to

cook who specializes in making sauces.

What should an employee do immediately when a fire occurs?

Ask themselves “Am I in danger?”

Why are preschool-aged children at a higher risk for foodborne illnesses?

Their immune systems have not yet fully developed.

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

use hinged grates on floor drains.

The three forms of food contamination are

biological, chemical, and physical.

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

There is no external heat source

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Questions 99

Answers

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

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