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WorksheetsCulinary Arts 1 SLO Assessment
Total questions: 50
Worksheet time: 38mins
Quality customer service will most likely result in
lower payroll
higher turnover
better customer loyalty
increased customer costs
What is a helpful service tip for addressing the needs of parents with small children?
Treat the children the as the adults
Avoid going to the table unless necessary
Bring out crayons and paper before service
Serve children’s food in take-out containers
What does a POS machine do?
Complies feedback from comment cards
Creates weekly shift and cleaning schedules
Lists acceptable substitutions for menu items
Sends orders into the kitchen from service stations
What is the most immediate way to gather customer information?
Mailing surveys
Talking to diners
Holding focus groups
Distributing comment cards
In traditional American customer service, food is served from the ______ with the ______ hand.
right, left
left, right
right, right
left, left
Generalizations that individuals make about a particular groups that assume all members of the that group are the same are called …
diversity
principals
prejudices
stereotypes
The variety of people and their backgrounds, experience, opinions, and abilities is known as
diversity
principals
prejudices
modeling
The ability to inspire and encourage employees to behave in agreement with the vision of an organization and to accomplish the organization’s goals is
diversity
teamwork
leadership
motivation
What type of training would you use if you needed to teach a new employee how to prepare menu items?
Role-playing
Cross-training
Group-training
On-the-job training
When an employee learns the functions of another job within the operations is it known as
cross-training
group training
on the job
on boarding-training
What is mirepoix?
a bag of herbs and spices used to flavor a stock
a coarsely chopped mixture of onions, carrots, and celery used to flavor a stock
roasted bones that make a stock brown
blanched bones that remove impurities
Define saute
To cook submerged in fat
to cook food surrounded by hot, dry air
To cook food rapidly in a small amount of fat
To cook food in water tht is gently simmering
Which of these is an example of dry heat cooking?
poaching
blanching
roasting
briasing
What is the meaning of the French term mise en place?
To work smart
to put in place
to listen carefully
to put on a dish or plate
The leaves, stems, or flowers of an aromatic plant are
spices
herbs
flavors
seasoning
What knife is used to separate meat from bone?
Chef’s
boning
tourner
serrated
Main knife a chef uses is a
French
cleaver
tourner
fillet
What type of pot is tall, heavy bottomed, narrow and two handled?
Sauce pot
stock pot
double boiler
crock pot
Which tool will incorporate air into a product?
Spoon
Whisk
Hook
Spatula
What is the proper angle for honing a knife?
95°
50°
5°
20°
The spread of pathogens from one surface or food to another is
cross-treatment
cross contact
cross contamination
cross control
In what order do we set up the pot sinks?
Wash, rinse, sanitize
scrape, sanitize,wash, air dry
scrape, wash, rinse, sanitize, air dry
wash, sanitize, air dry
Reducing pathogens on a surface to safe levels is
cleaning
washing
rinsing
sanitizing
The leading cause of food borne illness is
viruses
bacteria
fungi
mold
What is the temperature range for the temperature danger zone?
0°F to 32°F
41°F to 135°F
50° to 140°F
70°F to 125°F
FIFO (First in, First out) is a method of
pest control
stock rotation
record keeping
temperature control
If food contact surfaces are in constant use they must be cleaned and sanitized every ________ hours
2
4
5
6
Where should raw poultry be placed in a cooler that includes raw and ready-to-eat food?
on the top shelf
next to the produce
on the bottom shelf
above the ready to eat food
What is the minimum number for a people affected for a food borne illness to be considered an outbreak?
1
2
8
20
Which category for extinguisher should be used to put out a grease fire?
A
B
C
A,C
What is the proper way to lift?
bend at the waist and use arms
bend at the knees and use arms
bend at the waist and use back muscles
bend at the knees and use leg muscles
Which federal agency creates and enforces safety-related standards and regulations in the workplace?
HCS
OSHA
NOAA
HAZCOM
A choking person can be helped by the use of...
CPR
first aid
defibrillation
the Heimlich maneuver
The best way to carry a knife in a kitchen is to hold the blade?
inward and above your head
upward and to your stomach
outward and close to your side
downward and close to your side
A vegan will not eat..
meat
nuts
berries
grains
What nutrient provides the main source of energy for the body?
carbohydrates
proteins
fats
vitamins
Which of the following contain cholesterol?
chicken livers
red leaf lettuce
olives
sweet corn
A calorie is
a measurement of energy
number of fat grams
amount of sugar in a recipe
unit of volume
What type of shoes should be worn to maintain safety in the professional kitchen?
open toed, non-skid
non skid, closed toe
canvas athletic shows
culinary heels
What is the conversion factor for standardized recipes?
original yield x desired yield
original yield ÷ desired yield
desired yield ÷ original yield
desired yield + original yield / 2
How many fluid ounces are in a cup?
8
16
2
24
how many ounces are in a pound?
8
16
2
24
How many weeks of notice should you give an employer when planning to quit?
1
2
4
32
A mandoline is used to ...
hone knives
slice precisely
sharpen knives
make a turned cut
The transfer of heat from one item to another when the item come into direct contact with each other is known as
radiation
sous vide
convection
conduction
Which cooking method requires longer cooking times and is most often used with large cuts of meat of poultry?
Grilling
Roasting
Poaching
Pan-frying
47. Guiding principles that effective leaders use in setting the professional tone and behavior in their operations
Goals
Workplace ethics
Professional development
Problem Solving
How many ounces in a gallon of milk?
64
32
128
8
The pH level of food is a measure of its
Alkalinity or acidity
Freshness and age
Water content or moisture
Texture and temperature.
Which is the highest quality grade of fresh fruits?
U.S. No. 1
U.S. No. 3
U. S. No. 2
U.S. Extra Fancy
