1st Semester Final
Authored by Eva Simpson
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25 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
What is the philosophy of hospitality?
Efficient service delivery
Strict rules and regulations
The friendly and generous reception and entertainment of guests, visitors, or strangers.
Cooking food for people, in a restaurant, a banquet, plated meals, bakery, or cafeterias.
2.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Food is vacuum-sealed and then slowly cooked in water heated to a low temperature.
Grilling
Braising
Sous Vide
3.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
A cooking method that uses dry heat and hot air to surround the food and cook it evenly on all sides.
Roasting
Pan Frying
Saute'ing
4.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
To cook food in liquid that is rapidly bubbling breaking the surface.
Boiling
Simmer
Poaching
5.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
The heat is created by boiling water which vaporizes and the moisture heats the food.
Boiling
Steaming
Poaching
6.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
Roasting, Pan Frying, Sauteing, Broiling, Grilling
Dry Cooking Methods
Moist Cooking Methods
Combination Cooking Methods
7.
MULTIPLE CHOICE QUESTION
30 sec • 2 pts
What would you use to measure milk?
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