WorksheetsChapter 3-6 Introduction to Culinary
Total questions: 44
Worksheet time: 2hrs 12mins
Matching: match the terms with the correct definition.
Line Cook
Supervises and sometimes assist line cooks.
Creates baked goods the restaurant uses.
Prepares cold dishes.
Works in the food production line.
Prepares ingredients for use.
Matching: match the terms with the correct definition.
Sous Chef
Supervises and sometimes assist line cooks.
Creates baked goods the restaurant uses.
Prepares cold dishes.
Works in the food production line.
Prepares ingredients for use.
Matching: match the terms with the correct definition.
Pastry Chef
Supervises and sometimes assist line cooks.
Creates baked goods the restaurant uses.
Prepares cold dishes.
Works in the food production line.
Prepares ingredients for use.
Matching: match the terms with the correct definition.
Prep Cook
Supervises and sometimes assist line cooks.
Creates baked goods the restaurant uses.
Prepares cold dishes.
Works in the food production line.
Prepares ingredients for use.
Matching: match the terms with the correct definition.
Grade Manger
Supervises and sometimes assist line cooks.
Creates baked goods the restaurant uses.
Prepares cold dishes.
Works in the food production line.
Prepares ingredients for use.
A bachelor’s degree takes three years to achieve.
True
False
A Kitchen Manager is the top chef in the kitchen.
True
False
A Dining Room Supervisor is in charge of the wait staff.
True
False
A Research Chef works closely with the restaurant manager to create new food products.
True
False
An independent restaurant is owned by a corporation.
True
False
A business plan is the blueprint for the building of a restaurant building.
True
False
Ethics is the internal knowledge of what is right or wrong.
True
False
When setting a table, the forks go on the right- side of the plate.
True
False
The cutting edge of a knife goes away from the plate to allow the guest easier cutting abilities.
True
False
The flatware is placed in order of use from the inside to the outside.
True
False
Dessert flatware is the closest inside utensil to the plate.
True
False
When setting a table the bread plate goes next to the water glass on the right side of the plate.
True
False
When setting drinks at a table, one should place the water glass above the dinner knife.
True
False
If a restaurant goes out of business, then the owner does not need to pay the remaining debt.
True
False
What is the name of for someone who is studying under a master craftsman?
Student
Assistant
Apprenticeship
Stewardship
Which of the following is NOT an example of a trend?
Celebrating a birthday with cake.
A new 1950’s themed diner opening up in town.
The opening of another Starbucks in town.
A woman choosing an organic food product while grocery shopping.
Select which type of restaurant McDonalds is.......
Quick service
Themed
Full- service
Fine-dining
Select which type of restaurant Olive Garden is.......
Quick service
Themed
Full- service
Fine-dining
Select which type of restaurant Fancy Chicago restaurant is.......
Quick service
Themed
Full- service
Fine-dining
Which of the following is NOT key quality of a good work ethic?
Responsibility
Math skills
Teamwork
Reliability
Which of these is an example of flexibility in a work place?
Taking the day off
Working with another person
Covering a co-workers tables to help out
Getting your job done
Whose responsibility is it to make sure a job has all the necessary equipment to be completed?
Employer’s
Employee’s
Both
Whose responsibility is it to make sure a job is Completed safely?
Employer’s
Employee’s
Both
Whose responsibility is it to make sure everyone in the work place is treated fairly by other co-workers?
Employer’s
Employee’s
Both
Whose responsibility is it to make sure everyone in the work place is treated with respect?
Employer’s
Employee’s
Both
Whose responsibility is it to account for tips at the end of their work shift?
Employer’s
Employee’s
Both
When interviewing for a job what is the first thing you should do when you walk in?
Take a step
Loudly express your love for the job
Handshake
Make good eye contact
Which of these is not a service staff position?
Waiter
Busser
Sous Chef
Host
To be a successful waiter/ waitress what should you NOT do?
Learn active listening skills
Take care of your appearance
Learn to cook the recipes
Be able to manage your time properly
An advantage of owning your own business is......
You can yell at your workers
You are never to blame for your mistakes
You are your own boss
You never have to come to work
A host in a restaurant is NOT......
To greet customers
To work with the waiter/ waitress
To seat customers
To keep track of tables
What category does stemware go in?
Glassware
Flatware
Tableware
Nowhere
What category does a coffee cup go in?
Glassware
Flatware
Tableware
Nowhere
What category does a fork go in?
Glassware
Flatware
Tableware
Nowhere
What body part can you use to help determine what side of the plate bread and drinks go?
Feet
Arms
Head
Hands
Matching: Match the term with the correct definition.
Modern American Plated Service
A service where the food comes to the table partially prepared and is finished being prepared table side.
A service where the food is delivered to the table on a large tray and is served to each person separately. Everyone eats the same thing.
A service where you can order what you want and it comes to the table plated.
A service where the whole table orders the same thing and the dishes are passed around the table to share.
Matching: Match the term with the correct definition.
Family Service
A service where the food comes to the table partially prepared and is finished being prepared table side.
A service where the food is delivered to the table on a large tray and is served to each person separately. Everyone eats the same thing.
A service where you can order what you want and it comes to the table plated.
A service where the whole table orders the same thing and the dishes are passed around the table to share.
Matching: Match the term with the correct definition.
Classical French Service
A service where the food comes to the table partially prepared and is finished being prepared table side.
A service where the food is delivered to the table on a large tray and is served to each person separately. Everyone eats the same thing.
A service where you can order what you want and it comes to the table plated.
A service where the whole table orders the same thing and the dishes are passed around the table to share.
Matching: Match the term with the correct definition.
Russian/ English Service
A service where the food comes to the table partially prepared and is finished being prepared table side.
A service where the food is delivered to the table on a large tray and is served to each person separately. Everyone eats the same thing.
A service where you can order what you want and it comes to the table plated.
A service where the whole table orders the same thing and the dishes are passed around the table to share.
