AAFCS Culinary Arts 10 Practice Questions

Falls in the kitchen can be prevented by____.

• Standing on a stable chair to reach items that are stored in high places.
• Keeping floors dry and wiping spills immediately after each occurence.
• Keeping floors dry and wiping spills immediately after each occurrence.
• Being very careful when running in the kitchen or in service areas.

Which of the following are possible benefits of teamwork?

• Efficiency, job satisfaction, and improved relationships.
• Group think, combined strengths, and constructive criticism.
• Mutual support, speedy decisions, and personal development.
• Resolution of conflicts, mutual support, and greater independence.

A restaurant that has decided to eliminate trans fats and utilize local organic produce from approved sources may be operating with which of the following common organizational objectives in mind?

• Management development
• Ethical objectives
• Desire for diversification
• Employee welfare

Which of the following are the areas where liability issues arise in the hospitality business?

• Damage to property, guest safety and injuries, guest privacy, and the theft of property.
• Food safety and sanitation laws, smoking ordinances, liquor laws, and employment laws.
• Worker safety laws, hiring laws, building and zoning laws, and environmental protection.
• Zoning and building laws, theft and security laws, work ethics, and health concerns.

Alicia has taken a high school culinary arts course and now wants to gain experience in a restaurant kitchen. She could work for pay in the evenings, on the weekends, or during the summer. This is called having _____.

• An apprenticeship
• A full-time job
• A part-time job
• A volunteer position

Which of the following is commonly part of presetting the dining room area?

• Polish dishes with a damp napkin and polish flatware with steam and a clean cloth.
• Polish flatware with silver polish and polish glassware with commercial glass cleaner.
• Polish flatware with a damp napkin and polish glassware with steam and a clean cloth.
• Polish glassware with a dry napkin and polish flatware with a sanitary spray.

To measure large quantities of food when it is delivered to the kitchen, foodservice staff uses a _____.

• Portion-type scale
• Balance-beam scale
• Receiving scale on floor
• Small, digital scale

When measuring, which of the following liquids is one fluid ounce equal to one ounce in weight?

• Tomato sauce, cream soup, gravy
• Stock, broth, juice
• Milk, ice cream, whip cream
• Condensed milk, ice cream, whip cream

When meat is cooked to its appropriate temperature, the connective tissues that make up the meat are _____.

• Made stronger
• Broken down
• Filled with bubbles
• Unaffected

Chef Thomas is teaching his apprentice how to sauté meat. Which of the following is the proper method for sautéing meat?

• Quick cooking done over high heat
• Quick cooking done over low heat
• Slow cooking done over low heat
• Slow cooking done over medium heat