Culinary Arts and Hospitality II Quiz

What is the prerequisite for the FH11 Culinary Arts and Hospitality II course?

• FH10 Culinary Arts and Hospitality I

• FH12 Culinary Arts and Hospitality III

• FH09 Culinary Arts and Hospitality

• FH11 Culinary Arts and Hospitality I

Which of the following is a required material for the course?

• Charged Chromebook

• Calculator

• Textbook

• Laptop

What type of shoes are required for the course?

• Slip resistant shoes

• Open-toed sandals

• High heels

• Running shoes

What is one of the course objectives related to food preparation?

• Understand stock and soup preparation

• Understand the history of culinary arts

• Understand international cuisine

• Understand beverage management

Which topic is covered under basic garde manger?

• Preparation of canapés, hors d’oeuvres, appetizers, and decorative displays

• Preparation of desserts

• Preparation of beverages

• Preparation of main courses

What certification can students gain by taking the ServSafe Exam?

• Food Safety Manager Certification/Food

  Handler Certification

• Culinary Arts Certification

• Global Baking Certification

• Regional Soup Certification

What is the purpose of the ServSafe Manager Certification?

• To demonstrate a student's ability to manage food safety in restaurants

• To certify a student's baking skills

• To assess a student's culinary presentation skills

• To evaluate a student's regional cooking knowledge

How many major projects will students complete in this class?

• One

• Two

• Three

• Four

What is the focus of the second project in the class?

• Preparing a regional soup

• Researching a pastry from a specific region

• Creating a food safety presentation

• Developing a culinary arts checklist

What percentage of the evaluation criteria is based on performance?

• 20%

• 30%

• 50%

• 60%