End of Semester Study Guide

Forks belong on the left side of the plate.

• True

• False

What is the benefit of Mise en Place?

• it takes more time to prepare

• it allows you to have everything set up and portioned out

• it adds richness to your foods

• it is not needed

An “a la carte” menu is a menu in which food items or beverage is priced and served separately

• True

• False

Restaurants such as Chilis and Applebees are examples of fine dining restaurants.

• True

• False

Which of the following is a water-soluble vitamin?

• Vitamin C

• Vitamin A

• Calcium

• Glucose

A carbohydrate is a nutrient that serves as the body’s preferred source of _______?

• Water

• Energy

• Oxygen

• Vitamin

Minerals are needed for many body functions such as _____________________.

• Regulate fluid balance and nerve impulses

• Give structure to bones and teeth

• Found in muscles, blood and body tissues

• All of the above

Cover is defined as ________________________________

• Arrangement of a setting for one person.

• A fee to enter an establishment.

• A piece of clothing to protect yourself from the elements.

• Shining of crockery for guests

Saturated fats are healthier than monounsaturated fats.

• True

• False

What does tempering an egg mean?

• Checking the eggs temperature with a thermometer

• Shaking an egg to see if it’s good

• Slowly increasing the eggs temperature to avoid scrambling them

• Cracking an egg open in a pan