Pro-Start Foundations of Restaurant Management Level 1
Quiz by Jill Garloff
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- Q1
Which measurement method is most accurate when measuring solid fats?
Dry measuring cup
Scale
Stick
Water displacement
30s - Q2
According to the kitchen brigade system, which position is responsible for writing schedules and assisting the station chefs?
Headwaiter
Line cook
Sous chef
Pantry chef
30s - Q3
Which type of temperature probe is the most effective for measuring the internal temperature of a steak?
Penetration
Immersion
Air
Surface
30s - Q4
Which product must meet FDA Grade A standards to be acceptable for receiving?
Beef
Shellfish
Poultry
Milk
30s - Q5
A roux is a thickener made of equal parts of
arrowroot and oil
water and flour
cornstarch and cold liquid
flour and fat
30s - Q6
Which type of soup is considered a thick soup?
Cream
Vegetable
Bouillon
Consomme'
30s - Q7
Which government agency enforces laws that ensure that everyone regardless of race, age, gender, religion, national origin, color, or disability-receives a fair chance at any job opening?
Employee Employment Official Commission
Equal Employment Opportunity Commission
Equal Employers Organization Company
Equal Employers Organization Company
30s - Q8
Which should be included in a resignation letter?
Opinion of coworkers
Reason for leaving
Career expectations
Unresolved complaints
30s - Q9
Which piece of equipment is used for straining soups, stocks, and other liquids?
China Cap
Scoop
Funnel
Colander
30s - Q10
A 2-quart pitcher is used to measure
solid fats
liquid ingredients
eggs
dry ingredients
30s - Q11
Poaching is an example of what cooking method?
Steam
Dry
Moist
Radiation
30s - Q12
How many grand sauces are there?
5
3
9
4
30s - Q13
Which type of pasta is small, grain-shaped, and used primarily in soups and salads?
Elbow
Israeli couscous
Vermicelli
Orzo
30s - Q14
Which type of chef would typically be responsible for the preparation of bread and desserts?
Banquet
Executive
Sous
Pastry
30s - Q15
What is a recipe's yield?
The individual amount that a portion serves
Cost to produce a recipe
Number of portions that a recipe makes
List of the food needed to make a recipe
30s