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Prostart Breakfast Cookery

Total questions: 20

Worksheet time: 5hrs 0mins

Name
Class
Date
1.

Which style of breakfast service is normally plated in the back of house and brought to the guest?

a)

American Service

b)

English Service

c)

Brunch Buffet

d)

Russian Service

2.

Which batter does not contain a leavener?

a)

Waffle Batter

b)

Crepe Batter

c)

Tempura Batter

d)

Pancake Batter

3.

What would you add to a standard waffle batter to turn it into a belgian style waffle batter?

a)

Corn starch

b)

Whipped Egg Yolks

c)

Whipped Egg Whites

d)

Arrow Root Starch

4.

What is naturally in egg yolks that helps emulsify egg yolks and butter together to make hollandaise?

a)

Albumin

b)

Protein

c)

Fat

d)

lecithin

5.

Which style of Breakfast Service contains lots of fats and very heavy which may include beans, blood pudding, grilled tomatoes, and much more?

a)

English Service

b)

French Service

c)

American Service

d)

Russian Service

6.

True or False?

Continental Breakfast Displays contain cooked eggs, bacon, sausage, hashbrowns, fried chicken, and lots of heavy proteins?

a)

TRUE

b)

FALSE

7.

Which protein is used traditionally on Eggs Benedict?

a)

Roasted Pork

b)

Canadian Bacon

c)

Salmon

d)

Sausage

8.

Traditional Corned Beef Hash contains corned beef, onions, a poached egg, and what?

a)

Celery

b)

Potatoes

c)

Cucumbers

d)

Lamb

9.

True or False:

Quick Grits cook slower than Stone Ground Grits and are typically made with chicken stock for shrimp and grits in Louisiana?

a)

TRUE

b)

FALSE

10.

Home Fries are typically fried, roasted, or sauteed from large diced potatoes or quartered red bliss potatoes. Hashbrowns are typically in the form of patties or what?

a)

Julienned

b)

Sliced Thin

c)

Shredded

d)

Pureed

11.

What knife cut is 1/4 x 1/4 x 1/4?

a)

Small Dice

b)

Brunoise

c)

Large Dice

d)

Julienne

12.

What knife cut is 1/8 x 1/8 x 2in

a)

Brunoise

b)

Julienne

c)

Batonnet

d)

Medium Dice

13.

How many cups are in a gallon?

a)

10

b)

16

c)

18

d)

14

14.

How many tablespoons are equivalent to 4 ounces of milk?

a)

4

b)

8

c)

6

d)

10

15.

Lox and Bagels contains which protein?

a)

Cured or Smoked Salmon

b)

Corned Beef Hash

c)

Roasted Chicken

d)

Poached Egg

16.

How many 1/6 pans fit into a full size hotel pan?

a)

6

b)

4

c)

8

d)

5

17.

On a traditional English Breakfast Plate, what are the "Kippers"?

a)

Cured and Smoked Herring Fish

b)

Blood Sausage

c)

Haggis

d)

Crepes

18.

Within a restaurant operation, what is key when it comes to breakfast service execution as discussed in the presentation?

a)

Lots of Breakfast Menu Items

b)

Speed of Production

c)

High Prices

d)

Long Ticket Times

19.

Which part of the pig is the bacon from?

a)

Pork Belly

b)

Pork Picnic Ham

c)

Pork Loin

d)

Pork Shoulder

20.

When working in a team or group, I should always discuss as a team what each of our tasks are to ensure efficient prep times are achieved? TRUE OR FALSE?

a)

TRUE

b)

FALSE