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142 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Cooking guilds established many of the professional culinary standards and traditions that exist today. T/F |
True |
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If a critical limit has not been met, you must take a corrective action. T/F |
True |
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Fill deep fat fryers no more than 3/4 full. T/F |
False. Not enough oil |
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Hospitality is the services that people use and receive when they are away from home. T/F |
True |
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A host is a person,animal, or plant on which another organism, such as a parasite lives and feeds. T/F |
True |
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The Heimlich maneuver removes food or other obstacles from the airway of a choking person. T/F |
True |
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A culinarian is one who studied and continues to study the art of cooking. T/F |
True |
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Water boils at 100° F. T/F |
False. Water boils at 212° F |
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Freezers should maintain temperatures of 10° F to -10° F. T/F |
True |
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Roasting cooks food using a combination of steam and a liquid bath. T/F |
False. Roasting cooks food using dry heat. |
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When bones are used for stock, they must be cut to the right size and baked, broiled, and browned. T/F |
False. When bones are used for stock, they must be cut to the right size and baked |
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The final step in preparing a sauce is to adjust the seasonings. T/F |
True |
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Communication is a learned skill. T/F |
True |
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When answering the phone, it is acceptable to put the caller on hold for a moment as long as you ask the caller first. T/F |
True |
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A successful team leader needs to listen, be consistent, and provide direction to bring the team together. T/F |
True |
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Onboarding is the process that helps new employees learn about the procedures and policies of the operation and introduces them to their co-workers. T/F |
False. ORIENTATION is the process that helps new employees learn about the procedures and policies of the operation and introduces them to their co-workers. |
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Most fruits need to be kept dry because excess moisture causes produce to spoil quickly. T/F |
True |
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Vegetables are cooked to improve flavor and to add nutrients. T/F |
False. Cooking vegetables does NOT add nutrients |
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Suggestive selling involves recommending additional or different items to a guest. T/F |
True |
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The greeter provides guests with their first impressions in appearance, friendliness, and attentiveness. T/F |
True |
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Grains and legumes are often soaked before cooking to remove harmful toxins. T/F |
False. Grains and legumes are often soaked before cooking to shorten cook time |
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Cook legumes before they are eaten to develop their flavor, remove harmful substances, and make them easy to chew and digest. T/F |
True |
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It is legal on a job application to ask about marital status and age. T/F |
False. It is NOT legal on a job application to ask about marital status and age. |
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Good manners are the basis for business etiquette. T/F |
True |
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__________ variety of potato is often irregularly shaped? |
All purpose |
A. New B. Idaho C. Russet D. All purpose |
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As potatoes age, their starch content _________. |
Increases |
A. Increases B. Decreases C. Becomes neutral D. Stays the same |
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Who authored De Re Coquinaria, one of the earliest known cookbooks? |
Apicius |
A. Careme B. Apicius C. Epicurius D. Boulanger |
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An association of people with similar interests or professions is called a ___________. |
Guild |
A. Cafe B. Guild C. Lesche D. Phatnai |
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Who is credited with introducing haute cuisine in France? |
Catherine de Medici |
A. Louis Pasteur B. Marcus Apicius C. Catherine de Medici D. Marie Antoine Careme |
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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? |
Fine dining full service |
A. Fine dining full service B. Quick casual restaurant C. Casual dining restaurant D. Family dining full service |
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What scientific technique did Nicolas Appert develop? |
Canning foods to keep them fresh and safe to eat |
A. Heating milk to remove harmful bacteria B. Discovering vitamins to promote better health C. Canning foods to keep them fresh and safe to eat D. Wrapping food in vacuum sealed plastic to preserve it |
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Who developed the kitchen brigade system, which assigns certain responsibilities to kitchen staff? |
Escoffier |
A. Apicius B. Careme C. Escoffier D. Boulanger |
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Pathogens grow well in food that has a temperature between _________? |
41° F and 135° F |
A. 0°F and 32°F B. 32°F and 40°F C. 41°F and 135°F D. 140°F and 165°F |
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The minimum internal temperature for beef roasts is 145°F for ______ minutes? |
4 |
A. 1 B. 2 C. 3 D. 4 |
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Chicken, turkey or duck should be cooked to an internal temperature of _________ for at least 15 seconds. |
165°F |
A. 145°F B. 155°F C. 165°F D. 175°F |
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Cool TCS food from 135°F to 41°F or lower within ________ hours. |
6 |
A. 2 B. 4 C. 6 D. 8 |
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The best way to dry utensils after they have been cleaned and sanitized is __________. |
By air drying |
A. By air drying B. With a dry cloth C. Blowing them dry D. With a clean paper towel |
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The spread of pathogens from one surface or food to another is called __________. |
Cross contamination |
A. Time temperature abuse B. Cross contamination C. Decontamination D. Cross contact |
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Which type of pathogen needs to live in a host organism to grow? |
Parasites |
A. Fungi B. Viruses C. Parasites D. Bacteria |
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An event in which property damage or injury is narrowly avoided is called a(n) ___________. |
Near miss |
A. Near miss B. Accident C. Incident D. Health hazard |
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Which class of fire involves live electrical equipment and typically occurs in motors, switches, cords, circuits and wiring? |
Class C |
A. Class A B. Class B C. Class C D. Class D |
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A restaurant or foodservice operation is required to report to OSHA any accident resulting in death or the hospitalization of three or more employees within _____ hours of the occurrence. |
8 |
A. 4 B. 8 C. 12 D. 16 |
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How often should a professional contractor clean a hood ventilation system? |
Every 6 months |
A. Once a month B. Every 3 months C. Every 6 months D. Once a year |
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A fire that consists of burning paper is considered a _________ fire. |
Class A |
A. Class A B. Class B C. Class C D. Class D |
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Which type of extinguisher reduces the temperature and supply of oxygen to the fire? |
Aqueous film forming foam |
A. Water based B. Dry chemical C. Carbon dioxide D. Aqueous film forming foam |
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Which type of detector detects fires where there is no smoke? |
Heat |
A. Heat B. Flame C. Smoke D. Ionization |
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All aisles in serving and dining areas should be at least _______ feet wide. |
4 |
A. 2 B. 4 C. 6 D. 8 |
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When lifting a load, an employee should look for handholds that can be gripped with ________ |
A whole hand |
A. The arms B. The fingers C. The forearms D. A whole hand |
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How many employees trained and certified in first aid should be in a restaurant? |
One for every shift |
A. One for every 10 people B. One manager and one kitchen employee C. One for every shift D. All employees |
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In a traditional dining room brigade, who is responsible for clearing plates, refilling water glasses, and other general tasks appropriate for new dining room workers? |
Back waiter |
A. Captain B. Headwaiter C. Back waiter D. Front waiter |
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A chef keeps dinner entrees warm at 142°F. What is the approximate Celsius equivalent? |
61°C |
A. 61°C B. 82°C C. 250°C D. 288°C |
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Lima beans have a 40 percent yield. After trimming 12 pounds, how many pounds of line beans are left? |
4.8 |
A. 3 B. 4.8 C. 6 D. 8.8 |
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Of 350 lunch customers, 56 percent have ordered the tossed salad. How many people have ordered this menu? |
196 |
A. 62 B. 154 C. 196 D. 225 |
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A catering service is preparing to serve a party of 480 guests. If each table seats 12 people, how many tables will be needed? |
40 |
A. 30 B. 40 C. 50 D. 60 |
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Knives and measuring tools are examples of __________ equipment. |
Pre preparation |
A. Storage B. Holding C. Receiving D. Pre preparation |
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A deck and convection are types of __________ |
Ovens |
A. Ovens B. Broilers C. Griddles D. Steamers |
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What is the top part of a knife called? |
Spine |
A. Heel B. Tang C. Spine D. Scales |
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Which type of knife is used to separate raw meat from the bone? |
Boning |
A. Fillet B. Tourme C. Boning D. Butcher |
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What piece of small equipment should be used to drain liquids from cooked pasta and vegetables? |
Colander |
A. Chinois B. China cap C. Colander D. Cheesecloth |
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Which type of pot is shallower than a sauce pot and has straight sides and two handles for lifting? |
Brazier |
A. Stock B. Brazier C. Fondue D. Double boiler |
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Which type of broiler cooks the largest amount of food? |
Hotel |
A. Hotel B. Rotisserie C. Salamander D. Charbroiler |
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Which dry heat cooking method without fat cooks the food by surrounding it with hot, dry air in the oven? |
Roasting |
A. Baking B. Broiling C. Grilling D. Roasting |
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Which type of stock isn't amber liquid made by simmering poultry, beef, veal, or game bones that have been Browned first? |
Brown |
A. White B. Brown C. Fumet D. Glacé |
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Which method for preparing bones for stock causes the bones and mirepoix to release flavor more quickly when liquid is added? |
Sweating |
A. Banking B. Blanching C. Sweating D. Browning |
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What liquid is most often used in making stocks? |
Water |
A. Milk B. Wine C. Water D. Broth |
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The mixture of egg yolk and heavy cream, often used to finish some sauces, is called |
Liaison |
A. Jus B. Slurry C. Glacé D. Liaison |
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Meats served with their own juices are called |
Au jus |
A. Glacé B. Au jus C. Jus-lié D. Dcoulis |
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The wringing method is used to ___________ a sauce. |
Strain |
A. Strain B. Reduce C. Thicken D. Cool |
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The act of identifying with the feelings, thoughts, or attitudes of another person is called |
Empathy |
A. Pity B. Empathy C. Sympathy D. Compassion |
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The vocabulary that is peculiar to a particular trade, profession or group is called |
Jargon |
A. Dialect B. Jargon C. Noise D. Semantics |
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"Girls are smarter than boys" is an example of |
Bias |
A. Bias B. Jargon C. Empathy D. Semantics |
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Smiling and nodding the head are examples of |
Gestures |
A. Noise B. Jargon C. Gestures D. Semantics |
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A general attitude toward a person, group, or organization based on judgments unrelated to abilities is a |
Prejudice |
A. Bias B. Prejudice C. Stereotype D. Cultural tendency |
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Paychecks and bonuses are examples of which type of motivation? |
External |
A. External B. Internal C. Incentive D. Achievement |
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Which document defines the work involved in a particular assignment or position? |
Job description |
A. Job description B. Job application C. Employee manual D. Mission statement |
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An employee making an unwanted and offensive comment to a co-worker is an example of |
Harassment |
A. Harassment B. Prejudice C. A stereotype D. A misunderstanding |
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Which type of training method should a manager use to train two new hostesses how to take a phone reservation? |
On the job |
A. Group B. Cross C. Independent D. On the job |
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A set of moral values that a society holds is called |
Ethics |
A. Ethics B. Integrity C. Judgment D. Professionalism |
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Which category of fruit includes oranges and apples? |
Winter |
A. Winter B. Spring C. Summer D. Tropical |
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Redhaven and Elberta are types of |
Peaches |
A. Pears B. Apples C. Peaches D. Nectarines |
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The chemical process that occurs when oxygen in the air comes in contact with the flesh of cut fruit is known as |
Enzymatic browning |
A. Ethylene gas B. Polyphenoloxidation C. Enzymatic Browning D. Hydroponic farming |
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A sauce made by simmering dried fruits is called a |
Compote |
A. Glaze B. Coulis C. Compote D. Salsa cruda |
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Which category of vegetable includes broccoli and Brussels sprouts? |
Flower |
A. Seed B. Stem C. Tuber D. Flower |
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Kirby and Japanese are varieties of |
Cucumber |
A. Tomato B. Lettuce C. Squash D. Cucumber |
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Which type of vegetable includes radishes and onions? |
Tuber |
A. Stem B. Seed C. Fruit D. Tuber |
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Baby and rainbow are varieties of what? |
Carrots |
A. Peas B. Radishes C. Carrots D. Potatoes |
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In which cooking method is the food coated with sugar or honey to add flavor and caramelization and then placed on a sheet pan in a heated oven? |
Broiling |
A. Baking B. Broiling C. Roasting D. Poaching |
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To keep peeled or sliced apples from turning brown, they should be coated with |
Lemon juice |
A. Sugar B. Honey C. Lemon juice D. Sugar water |
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In which type of service is food arranged on plates in the kitchen by cooks and brought directly to the guests' table by the server? |
American |
A. French B. English C. Russian D. American |
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Which type of service is the most formal? |
Russian |
A. French B. English C. Russian D. American |
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Which type of plate is a larger, decorative plate used underneath the plate on which food is served? |
Charger |
A. Salad B. Tureen C. Dinner D. Charger |
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Which employee is responsible for overall service management? |
Maitre d hotel |
A. Captain B. Apprentice C. Front waiter D. Maitre d hotel |
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The most immediate way to gain customer feedback is through |
Talking to customers |
A. Mail surveys B. Talking to customers C. Holding focus groups D. Distributing comment cards |
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The maximum storage period for russet and all purpose potatoes is _________ days |
30 |
A. 7 B. 15 C. 30 D. 45 |
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Which potatoes are best for sautéing? |
Idaho |
A. New B. Chef's C. Idaho D. Russet |
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An American-Jewish traditional potato recipe that is commonly served with apple sauce and sour cream is called |
Latkes |
A. Latkes B. Gnocchi C. Pierogi D. Spaetzle |
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Chef's potato is another name for which variety of potato? |
All purpose |
A. Yam B. Idaho C. Russet D. All purpose |
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Spaetzle is a type of |
Dumpling |
A. Rice B. Potato C. Dumpling D. Legume |
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Small potato dumplings served in Italian cuisine are called |
Gnocchi |
A. Latkes B. Gnocchi C. Spaetzle D. Pierogi |
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Which variation of corn is used to make tortillas, tamales, and other Mexican dishes? |
Masa |
A. Masa B. Grits C. Hominy D. Cornmeal |
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Who is responsible for the kitchen team in the executive chefs absence? |
Sous chef |
A. Manager B. Dietitian C. Sous chef D. Station chef |
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After sending a resume or applying for a position, how often should the potential applicant call the business to ask about open positions and the status of an application? |
Once a week |
A. Once a week B. Twice a week C. Once a week D. Once a month |
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What type of interview question can be answered with a simple yes or no? |
Closed |
A. Closed B. Indirect C. Categorical D. Open ended |
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"How would you describe work ethic?" is an example of a(n) __________ question. |
Open ended |
A. Closed B. Indirect C. Illegal D. Open ended |
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In a restaurant or foodservice operation, who oversees the entire kitchen, from supervising all kitchen employees to purchasing food supplies and making decisions about menu items? |
Executive chef |
A. Owner B. Manager C. Executive chef D. General manager |
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A grant or financial aid awarded to a student for the purpose of attending college is called a(n) |
Scholarship |
A. Loan B. Donation C. Scholarship D. Endowment |
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Which document is a brief letter that introduces an applicant to an employer? |
Cover letter |
A. Resume B. Portfolio C. Cover letter D. Job application |
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An expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen is called a(n) _____________. |
Aboyeur |
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_____________ cater to guests looking for quaint, quiet accommodations with simple amenities. |
Bed and breakfast |
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________ are large shows, open to the public, that highlight a particular product or service. |
Expo |
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A(n) ________________ is a disease transmitted to people by food. |
Food born illness |
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A formal review or examination conducted to see whether an operation is following food safety laws is called a(n) ______________. |
Inspection |
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_______________ are small, living organisms that can be seen only through a microscope. |
Micro-organisms |
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The deliberate and malicious burning of property is called ____________. |
Arson |
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Medical treatment given to an injured person either for light injuries or until more complete treatment can be provided by emergency services or other health care providers is called ___________________. |
First aid |
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A(n) __________ judges the level of safety in an operation. |
General Safety Audit |
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___________ is the measurement of an items resistance to gravity. |
Weight |
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___________ is a process that removes lumps from an ingredient. |
Sifting |
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The amount of a product before it has been trimmed and cut for use in a recipe is called ____________. |
As perched |
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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 is called ______________. |
Braising |
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The transfer of heat caused by the movement of molecules from a warmer area to a cooler one is called ____________. |
Convection |
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A(n) __________ oven is a type of conventional oven in which 2 to 4 shelves are stacked on top of each other. |
Deck |
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The liquid that results from simmering meats or vegetables is called ______________. |
Bouillion |
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A cream soup made from pureed shellfish shells, such as lobster, shrimp, or crab is called __________. |
Bisque |
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A(n) __________ is a liquid or semisolid product that is used in preparing other foods. |
Sauce |
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A(n) _____________ statement is directed both internally and externally, it defines the company's purpose and values to employees. |
Vision |
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The ___________ of a written communication summarizes key points, calls for actions and identifies the benefits and value of the message. |
Conclusion |
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_____________ communication includes the information and numerous messages that convey operational procedures, policies and announcements to a wide variety of audiences. |
Organizational |
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_____________ is the great variety of people and their backgrounds, experiences, opinions, religions, ages, talents and abilities. |
Diversity |
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The ___________ enforces laws that ensure everyone regardless of race, age, gender, religion, national origin, color, or ability/disability, gets a fair chance at any job opening. |
EEOC |
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___________ motivation is the personal drive to do the best work possible, whether there are rewards or not. |
Internal |
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A natural form of sugar responsible for the sweetness of fruits is _________. |
Fructose |
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An organ that develops from the ovary of a flowering plant and contains one or more seed is a(n) __________. |
Fruit |
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___________ is a sauce made from a puree of vegetables or fruits that can be served hot or cold. |
Coulis |
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A(n) __________ is a server in training. |
Apprentice |
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A(n) ____________ fork only has 3 tines. |
Dessert |
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The thing that attracts a customer to one operation over another is called _____________. |
Competitive advantage |
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The process in which grains are ground and broken down is called ______________. |
Stone ground |
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In the _________ stage technique, food goes directly from the raw state to the finished by using only one cooking method. |
Single |
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A(n) _____________ is a series of jobs through which people can advance to further their careers. |
Professional development |
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______________ are unrelated people who know the applicant well and can provide information about that applicant. |
References |
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A(n) _______________ is a grant or financial aid awarded to a student for the purpose of attending college. |
Scholarship |
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