Nocti 1

Which of the following describes a method of cooking pasta or vegetables so they have a barely tender consistency?

• A la carte

• Au gratin

• al dente

• a l'anglaise

The correct identification of a julienne cut is:

• Chop into fiine pieces

• Cut into small, thin strips about 1/8 x 1/8x 2.5

• chop into coarse pieces

• Cut into cubes measuring about 3/4 x 3/4 x 3/4

Which of the following utensils is used for serving sauce on a chicken?

• tablespoon

• slotted spoon

• measuring cup

• measured ladle

compared to a conventional oven, a convection oven

• is found in many homes

• takes longer to cook

• cooks at lower temperatures

• is more likely to carry food-borne illness

A refrigerator's temperature should be kept at ____ or below

• 35 degrees F

• 41 degrees F

• 45 degrees F

• 51 degrees F

When receiving a delivery, an employee should verify that the invoice matches the delivery and

• take the delivery to the kitchen

• pay the delivery person

• check the order for damage

• inform the line cooks

Michelangelo's bistro began the day with 8 gallons of cream in the cooler. The bistro received 4 additional gallons of cream from the morning delivery. During the afternoon shift, the kitchen used 3 gallons of cream. The on-hand inventory is now 9 gallons of cream. This is an example of _______ inventory.

• FIFO

• monthly

• perpetual

• vendor-managed

What is the best way to put out a grease fire in a frying pan?

• pour water on the fire

• smother the fire

• move the pan outside

• pour flour on the fire

The process of transferring bacteria from one food to another usually by way of unwashed hands, cutting boards, countertops, or kitchen tools is called

• cross - contamination

• germination

• anti - sanitation

• eco - infection

Which of the following greens is used in Caesar salad?

• romaine

• endive

• iceberg

• arugula