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Q 1/30
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An arrangement of equipment and tools in a certain area dedicated for completing a specific task is a
30
work line
work section
work station
work brigade
Q 2/30
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When using fresh herbs, it is necessary to add two to three times more than the amount of dry herbs.
10
True
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30 questions
Q.
An arrangement of equipment and tools in a certain area dedicated for completing a specific task is a
1
30 sec
Q.
When using fresh herbs, it is necessary to add two to three times more than the amount of dry herbs.
2
10 sec
Q.
A toque is a chef's
3
10 sec
Q.
Professionalism means being courteous, honest and responsible in one's dealings with customers and coworkers.
4
10 sec
Q.
A culinarian is one who has studied and continues to study the art of cooking, being trained at a culinary institute.
5
10 sec
Q.
Most business people characterize duties in a restaurant as being front of the house or back of the house, with the back of the house having the most direct contact with customers.
6
10 sec
Q.
Escoffier developed the kitchen brigade system as a way to efficiently run a kitchen based on a military model.
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10 sec
Q.
A cooking method in which food is cooked for a long time, sometimes well over 24 hours, in an airtight plastic bag placed in hot water is called _____.
8
10 sec
Q.
To determine if a food is done, identify if the product has its desired texture and required minimum internal temperature.
9
10 sec
Q.
The cooking method in which the preparer first sears the food in hot oil and then partially covers it in enough liquid to come halfway up the food item is called ___
10
10 sec
Q.
Which moist heat method completely submerges food in a liquid that is at a constant moderate temperature ( 185-205 degrees F)?
11
10 sec
Q.
Cooking small pieces of meat completely covered in a liquid is called
12
10 sec
Q.
Which moist heat method involves partially cooking food in a liquid or with steam?
13
10 sec
Q.
Pan frying is best used for tender cuts of meat, and produces food with a crisp exterior and moist inside meat.
14
10 sec
Q.
Marinating is soaking an item in a combination of oil, acid and flavorful ingredients to provide flavor and moisture.
15
10 sec
Q.
Who is the highest ranking member of the culinary team?
16
10 sec
Q.
Which dry heat cooking method cooks a food item on a hot flat surface or in a relatively dry, heavy bottomed fry pan or cast iron skillet?
17
10 sec
Q.
Which dry heat method cooks food by surrounding the item with hot dry air in the oven?
18
10 sec
Q.
Who is responsible for popularizing French cuisines and techniques in the United States?
19
10 sec
Q.
What type of restaurant provides a serving staff that takes orders while patrons are seated, and the average per person dinner is $25 or more?
20
10 sec
Q.
In which type of restaurant do customers order and pay before eating?
21
10 sec
Q.
Food that can be eaten without further preparation, washing, or cooking is called
22
10 sec
Q.
The most important part of personal hygiene for food service is ____________________.
23
10 sec
Q.
If a foodservice employee has diarrhea or vomiting, he or she should
24
10 sec
Q.
The transfer of allergens from food containing an allergen to the food served to a customer is known as
25
10 sec
Q.
Pathogens grow well in food that has a temperature between
26
10 sec
Q.
Why are elderly people at a higher risk for foodborne illness?
27
10 sec
Q.
The correct order for cleaning and sanitizing small utensils used in food preparation is to
28
10 sec
Q.
In a refrigerator, raw ground meat should be stored
