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WorksheetsCareers in the food industry (Culinary)
Total questions: 30
Worksheet time: 15mins
Someone who creates attractive presentations of food dishes for magazines is called which of the following?
Food stylist
Research chef
Personal chef
Food preparation worker
Which of the following is NOT a common risk when opening a restaurant?
Failure
Injuries
Fire
Bad reputation
Who was one of the earliest media chefs in the culinary industry?
Martha Stewart
Bobby Flay
Gordon Ramsay
Julia Child
Which kitchen hierarchy system catered towards extravagant, multi-course dinners for wealthy aristocrats?
Classical Brigade System
The Bridge System
Kitchen Order System
The French System
Who, in a modern-day kitchen, is typically cross-trained to work multiple stations at a time?
Sous chef
Line cooks
Food prep assistants
Dish washers
Someone who typically works at a formal restaurant and parks a guest’s car is called which of the following?
Vehicle holder
Car parker
Valet
Parkman
Searing and roasting are examples of which of the following culinary industry-specific skills?
Knife skills
Baking skills
Food preparation skills
cooking skills
Which of the following is NOT true of using teamwork in a restaurant?
Allows staff to cover each other’s shifts
Creates a more efficient environment
Discourages support between staff members
Team roles are clearly laid out
Moral principles that govern a person’s or group’s behaviors describes which of the following terms?
Ethics
Skills
Thoughts
Expectations
Peeling vegetables and measuring ingredients accurately are examples of which of the following culinary industry specific skills?
Time management skills
Knife skills
Food preparation skills
Cooking skills
According to the segment, how many people make up the culinary industry portion of America’s workforce?
14 million
10 million
12 million
15 million
Which of the following is NOT a commonly offered major at culinary schools?
Food preparation
Beverage management
Culinary arts
Food tasting
A person who greets guests upon entering a dining establishment is referred to which of the following?
Line cook
Host
Floor manager
Bartender
Which type of restaurant utilizes formal service and high priced menus?
Casual dining
Fine dining
Family-style
Quick-casual dining
Which of the following is NOT an entry-level career?
Sous Chef
Waiter
Host
Line cook
Which of the following does NOT positively influence success in the culinary industry?
Being a team player
Poor attitude
Doing the job correctly
Following a business’s rules
The cooperative action of a group of people to achieve a goal describes which of the following terms?
Employability
Characteristics
Teamwork
Attitude
When Chef George creates a new ingredient formula for bread, which academic skill is he NOT utilizing?
Math
Science
Reading
History
Which skill is essential in preventing food-borne illnesses in customers?
Food preparation skills
Food sanitation skills
Knife skills
Time management skills
Which of the following is NOT an advantage of teamwork?
Improves communication skills
Detects problems faster
Generates fewer ideas to solve problems
Provides exposure to different points of view
The act of enjoying a meal in a social setting describes which of the following terms?
Eating
Waiting
Cooking
Dining
Which of the following is NOT true of a waiter or waitresses’ duties?
Takes guests to their tables
Serves guests’ food when ready
Handle table reservations
Take drink orders
Which type of restaurant typically uses pre-packaged or pre-wrapped food to ensure efficient cleanup?
Formal dining
Quick service
Casual
Family style
Which type of uniform ensures employees look professional?
Black slacks and a white shirt
Miniskirt and a black shirt
Blue jeans and a tank top
Sweatpants and hoodie
Promotional materials, such as free birthday desserts, are meant to do which of the following?
Give away old food
Improve customer satisfaction
Stop customers from complaining
Trick customers into buying more food
Which part of a restaurant is NOT typically seen by the public?
Break room
Changing area
Kitchen
All of these
The organization of the brigade systems is NOT based on which of the following?
Type of guests
Menu
Type of establishment
Available equipment
The duty of overseeing the general management of the kitchen falls to which of the following kitchen employees?
Sous chef
Line cook
Food preparation assistant
Executive Chef
Which of the following attire policies is NOT true for back-of-the-house staff?
Always cover tattoos
Always wear a hair restraint
Always wear close-toed shoes
Never wear hand jewelry
Who created the classical brigade system in the early 1900s?
Martha Stewart
Georges Escoffier
Julia Child
Gordon Ramsay
