Level 1 - Review B

The binding agent in mayonnaise is

• A. egg yolks

• B. cornstarch

• C. oil

• D. cream

Which of the following types of holding equipment is insulated and designed to hold sheet pans?

• A. Oven

• B. Hot box

• C. Speed rack

• D. Steam table

A recipe calls for 10 lbs of trimmed cauliflower. If the yield is 55%, how many pounds of cauliflower should be ordered?

• A. 5.5

• B. 10

• C. 15

• D. 18.2

At a formal dining establishment, who is responsible for the overall management of service?

• A. Headwaiter

• B. Front waiter

• C. Maître d’hôtel

• D. Captain

What should an employee do immediately when a fire occurs?

• A. Locate a hose or steady water source

• B. Determine which type of fire extinguisher will work best

• C. Ask themselves “Am I in danger?”

• D. Pull the fire control release for the hood

What type of classical knife cut should be used on leafy vegetables?

• A. Tourné

• B. Rondelle

• C. Small dice

• D. Chiffonade

Where should chemicals be stored?

• A. With foodservice equipment

• B. On a shelf above food preparation areas

• C. In the dry food storage area

• D. In a separate area away from food

How many hours will it take a pathogen in the temperature danger zone to grow to levels high enough to make someone sick?

• A. 2

• B. 3

• C. 4

• D. 6

The primary function of OSHA is to

• A. create and enforce safety-related standards in the workplace

• B. approve the quality of foodservice equipment

• C. outline proper receiving procedures

• D. determine fair employment standards

An aromatic vegetable broth used to poach fish and/or vegetables is known as

• A. white stock

• B. remouillage

• C. fumet

• D. court bouillon