Fall Exam Review - Intro to Culinary

Front

The two primary functions of a restaurant menu are planning and communication.

Back

True

Front

Cross contamination can be a result of handling cooked food after touching raw meat

Back

True

Front

Soaking knives in hot, soapy water is NOT a safety hazard

Back

False

Front

When planning a restaurant menu, which is NOT a factor to consider? Type of place and customers, Truthfulness, Balance and Variety, How many tables you have

Back

How many tables you have

Front

Knives should be kept __________ to prevent injury.

Back

Sharp

Front

Cutting ____________ should be used every time one cuts foods and must be washed after each use

Back

Boards

Front

Cutting boards provide a _____________ between the countertop and knife.

Back

Barrier

Front

Which of the following is a water-soluble vitamin? Vitamin C, Calcium, Vitamin A, Glucose

Back

Vitamin C

Front

A carbohydrate is a nutrient that serves as the body's main source of_______?

Back

Energy

Front

What is the purpose of minerals?

Back

Regulate fluid balance and nerve impulses, Found in muscles, blood and body tissues, Give structure to bones and teeth.