WorksheetsPractice exam
Total questions: 10
Worksheet time: 5mins
What is the term for the amount of fat within the muscle tissue of meat
Fattiness
Marbling
Fat cap
Collagen
A menu determines
The number of foodservice workers that are needed and the skills they must have
the type of customers the establishment will attract
the layout and type of equipment the restaurant will need
all of the above
The acronym HACCP stands for;
Hazard Analysis Control Contamination Point
Hazard Actual Critical Control Point
Hazard Analysis Critical Control Point
None of the above
Many restaurants ___________ their employees by giving them work experience in many different tasks.
reward
train
develop
cross-train
What are the five mother sauces?
Espagnole, tomato, veloute, béchamel, bearnaise
Espagnole, tomato, veloute, béchamel, hollandaise
Espagnole, marinara, veloute, béchamel, hollandaise
Demi glace, tomato, veloute, béchamel, hollandaise
Which of these is a dry cooking technique?
Baking
Broling
Grilling
All of the above
A ________________ gives information on the serving size, calories, and nutrients in the food.
Nutrition facts label
Dietary Guidelines for Americans
Standardized Recipe
None of the above
________________ is a firm elastic substance that affects the texture of baked products
Emulsifier
Gluten
Carbohydrates
Cornstarch
What is calculated by dividing the recipe cost by the total number of portions that the recipe yields?
Food cost
Cost per unit
Ingredient total cost
Portion cost
In the traditional garde manger brigade, who cleans, stores and otherwise handles seafood?
Saucier
Poissonier
Charcutier
Boucher
