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WorksheetsIntro to Culinary Spring FINAL Review
Total questions: 48
Worksheet time: 24mins
Name
Class
Date
1.
This is the most popular social media website for restaurant marketing.
a)
Yelp
b)
Twitter
c)
Facebook
d)
Snapchat
2.
Which would NOT be a good social media strategy for a restaurant?
a)
Social Media Contest
b)
Employee Spotlight
c)
Behind-the-Scenes Content
d)
Posting Once a Month
3.
Employees should never ___________ to do something they cannot or are not authorized to do.
a)
listen
b)
promise
c)
improve
d)
communicate
4.
To provide good customer service, Allie, a clothing salesperson, should...
a)
Wait until the customer asks for help.
b)
Follow the customer around the store.
c)
Greet the customer, introduce herself, and ask if the customer needs help.
d)
Do all of the above.
5.
An upset customer yells at Marcus, a store employee. Marcus correctly...
a)
Remains calm and professional.
b)
Yells back at the customer.
c)
Laughs at the customer.
d)
Asks the customer to leave.
6.
Ethan answers a store's telephone. Ana, the customer, is angry that a shirt is missing from her order box. Ethan should say...
a)
"It was probably caused by the delivery service, not us."
b)
"Don't yell at me, Ana."
c)
"So, Ana, you are missing the shirt that you ordered, correct?"
d)
"Are you sure you placed the order right, Ana?"
7.
Which would NOT be a benefit of a restaurant issuing mobile coupons to customers?
a)
They can be scanned directly from a cell phone.
b)
People can lose them easily
c)
They are a paperless alternative to print coupons.
d)
They increase the customer's convenience.
8.
Which is a benefit of online ordering?
a)
Customer's can double check their order before sending.
b)
Customers can order food from anywhere.
c)
Customers can have their food prepared before they arrive to the restaurant.
d)
All of the above.
9.
The four basic types of restaurants are fast-food/quick service, institutional dining, casual/family style restaurants and...
a)
Fine Dining
b)
Food Trucks
c)
BBQ Pits
d)
Snow Cone Shops
10.
Who is second-in-charge of the BOH?
a)
Maitre d'
b)
Garde Manger
c)
Sous Chef
d)
Chef de Cuisine
11.
When seating guests at a restaurant, you always want the restaurant to look full so start with the seats by the...
a)
Kitchen
b)
Bathroom
c)
Emergency Exit
d)
Window
12.
When greeting guests as a server, you should always...
a)
Greet them with a smile.
b)
Attend to them as soon as possible.
c)
Acknowledge children.
d)
All of the above.
13.
If you are serving a guest and they send back their food for being the wrong temperature, you should...
a)
Throw it in the microwave for a couple of minutes.
b)
Remake the dish completely.
c)
Try to convince them it tastes better that way.
d)
Ignore them then walk away.
14.
What are legumes?
a)
Birds
b)
Grains
c)
Beans
d)
Trees
15.
What US region is known for its access to fresh seafood, specifically lobster?
a)
The East Coast
b)
California
c)
New England
d)
The South
16.
Barbecue comes from the Spanish word "barbacoa". What is the meaning of this word?
a)
To preserve meat by slowly roasting or drying
b)
Barbecue chicken
c)
To preserve meat by adding very large amounts of salt
d)
To cook meat in a large pot with liquid
17.
Which is NOT an ingredient in elote?
a)
Corn
b)
Cheddar Cheese
c)
Mayonnaise
d)
Queso Fresco
18.
____________ is also known as achiote and has been used as a coloring agent in many different cheeses.
a)
Annatto
b)
Nutmeg
c)
Cinnamon
d)
Saffron
19.
What is caramelizing?
a)
the process of adding caramel flavoring to a dish
b)
the process of cooking sugar contained foods slowly until they appear brown and become sweet
c)
the process of searing a food to create a crust
d)
the process of baking a food until it melts into liquid like caramel
20.
What is al dente?
a)
Soft to the teeth
b)
Firm to the touch
c)
Firm to the teeth
d)
Soft to the ear
21.
What is sauerkraut?
a)
fermented cucumbers
b)
dry aged beef
c)
fermented cabbage
d)
pickled garlic
22.
What is the national dish of Mexico?
a)
Chiles in Nogada
b)
Tacos
c)
Enchiladas
d)
Mole
23.
What are the three styles of teamwork?
a)
Collaboration, Coordination, Competition
b)
Collaboration, Cooperation, Conflict
c)
Collaboration, Coordination, Cooperation
d)
Coordination, Cooperation, Compromisational
24.
What is a democratic leader?
a)
Someone who listens to the people to help make decisions.
b)
Someone who does everything according to plan
c)
Someone who gives little direction and lets their employees be creative.
d)
Someone who has all the decision making power or authority,
25.
A conflict typically arises because there is a threat to one's interests, concerns, or __________.
a)
Wants
b)
Needs
c)
Relationship
d)
Dog
26.
Conflicts are rooted in three major groups of factors: _________________, relationship, and personal.
a)
Situational
b)
Constitutional
c)
Educational
d)
Physical
27.
In conflict resolution, one can use the __________________ technique to create a constructive and positive viewpoint of the situation,
a)
Refreshing
b)
Reframing
c)
Recycling
d)
Replacing
28.
Chloe has a job interview right after lunch. Which is the best option for Chloe?
a)
Bring her dessert to the interview.
b)
Chew gum during the interview to mask her bad breath.
c)
Check her teeth and breath prior to the interview.
d)
Skip lunch and hope she does not become light-headed during the interview.
29.
David has a job interview tomorrow. Which is NOT a smart way to make sure he is on time?
a)
Obtain directions to the interview location.
b)
Account for possible traffic delays.
c)
Schedule all job interviews back-to-back in the same afternoon.
d)
Allow extra time if the weather is bad.
30.
During a job interview, why is it important to listen to a question carefully?
a)
To be able to answer all parts of it
b)
To be able to answer it in one or two words.
c)
To decide whether or not to answer it.
d)
To be able to guess the follow-up questions.
31.
Carlos interviews for a lifeguard position. Which is the best answer to, "Can you tell me about yourself?"
a)
I am quarterback of the football team.
b)
I have one sister and two dogs.
c)
I am a huge football fan and a great friend.
d)
I enjoy helping people, have CPR certification, and worked last summer at the city pool.
32.
Which is NOT a botanical berry?
a)
Kiwi
b)
Strawberry
c)
Banana
d)
Grapes
33.
At what temperature should RIPE fruits be stored?
a)
32 degrees F
b)
41 degrees F
c)
50 degrees F
d)
98 degrees F
34.
Where do roots and tubers grow on a plant?
a)
On the leaves
b)
On the stems
c)
Underwater
d)
Underground
35.
What vegetable family do Swiss chard and collard greens belong to?
a)
Green Leafy
b)
Stem
c)
Roots & Tubers
d)
Fruit
36.
How would you know when an avocado is ready to eat?
a)
It feels solid.
b)
The outer skin has turned bright green.
c)
It has a slightly soft feel.
d)
You can hear the pit moving around when you shake it.
37.
What's the spice? I add a spicy kick to foods. I am popular in Hungarian, Spanish, and smoked foods. You can find me in chorizo. I am used as a coloring agent as well.
a)
Basil
b)
Nutmeg
c)
Cinnamon
d)
Paprika
38.
What's the spice? I can help you when you have a stomach ache. I originated in Southeast Asia and I am very popular in Japanese and Chinese dishes.
a)
Pepper
b)
Ginger
c)
Oregano
d)
Cayenne
39.
What's the herb? My seed is known as coriander. I am considered both an herb and a spice. I am often used in guacamole but some people believe I taste like soap.
a)
Cilantro
b)
Rosemary
c)
Sage
d)
Thyme
40.
What is marbling?
a)
A mix of fat and bone
b)
Outer-muscular fat
c)
Inter-muscular fat
d)
Chocolate/Vanilla swirl
41.
Which is NOT a cut of beef?
a)
Belly
b)
Shank
c)
Sirloin
d)
Round
42.
Pork contains protein, zinc, iron, and _______________________.
a)
Magnesium
b)
A Vitamins
c)
B Vitamins
d)
Silver
43.
Why were charcuteries developed?
a)
To please royalty in Medieval Times
b)
To make charcuterie boards for Instagram photos
c)
As a way to feed the soldiers during the Revolutionary War
d)
As a way to preserve meats without refrigeration.
44.
The internal temperature of cooked chicken should be _______.
a)
145 degrees F
b)
165 degrees F
c)
155 degrees F
d)
135 degrees F
45.
On what part of the chicken should you check its temperature?
a)
thinnest part
b)
middle
c)
thickest part
d)
the most seasoned part
46.
What do fish have that shellfish do not?
a)
Fins and Gills
b)
Skin and Tails
c)
Gills and Feet
d)
Two different sized fins
47.
Why is fish so tender and cooks quickly?
a)
It has a lot of connective tissue
b)
All fish that we eat are very young
c)
It is small.
d)
It has very little connective tissue.
48.
What is the cooking that occurs after food has been removed from the heat source called?
a)
Carry Over Cooking
b)
Recovery Time
c)
Caramelizing
d)
Stewing
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