Intro to Culinary Pre/post assessment
Quiz by Jill Garloff
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- Q1
Chemicals should be kept
in a dry food storage area
On a shelf above food preparation areas
with foodservice equipment
in a separate area away from food
30s - Q2
A server can best minimize mistakes when taking a tableside order by
recommending the most popular dishes
identifying dishes containing allergens to guests bofore writing an order
repeating orders back to guests before submitting them to the kitchen
verifying the order with the manager submitting it.
30s - Q3
The primary reason for using herbs and spices is to
preserve the food's color
add flavor to food
shorten cooking time
add vitamins and minerals to food
30s - Q4
Which type of temperature probe is most effective for measuring the internal temperature of a steak?
Air
Surface
Penetration
Immersion
30s - Q5
What is cross-contamination?
Reducing the number of pathogens on a surface to safe levels
Transferring allergens from one food to another
Spreading pathogens from one surface or food to another
Allowing TCS food to remain in the temperature danger zone for too long
30s - Q6
Which peice of equipment is used for straining soups, stocks, and other liquids?
scoop
China Cap
Colander
funnel
30s - Q7
What should an emergency plan include?
How and when employees should respond to emergencies
Locations of personal protective equipment
History of safety audits
The liability limits of the operation during accidents
30s - Q8
The best way to thaw food safely is to
move it to the dry storeroom
move it to the refrigerator
place it in a warm-water bath
place it on the kitchen counter
30s - Q9
Whe slurs about a person's race interfere with the person's work performance, it is known as
harassment
model behavior
horseplay
employee civil rights
30s - Q10
A bouquet garni' is a
set of multiple garnishes placed on a plate for service
cheesecloth bag filled with dry spices
bag or bundle of fresh herbs
bundle of fresh vegetables
30s - Q11
Which foodservice employee works outside of the puglic space?
Buser
Dishwasher
Manager
Cashier
30s - Q12
Which station does the garde manager section of the kitchen include?
Steam cooking
Salad Preparation
Dough rolling and forming
Hot beverages
30s - Q13
Hydropinic farming allows produce to be
Available year round
certified organic
disease and insect-free
grown in mud
30s - Q14
An employee performance appraisal is a(n)
description of a person's qualifications for a job
definition of the work involved in a job for a year
evaluation of a person's work over a given period of time
review of a person's orientation and training
30s - Q15
Poaching is an example of what cooking method
Moist
Radiation
Dry
Steam
30s