Worksheets2023-2024 Introduction to Food Preparation Final Review, Part 2
Total questions: 30
Worksheet time: 15mins
An example of personal responsibility in an operation would be
showing prior knowledge of the entire operation
making excuses for poor workmanship
communicating frequently and clearly
blaming coworkers for being late to work
Which task should a server perform from the guest's right side?
Clearing extra utensils and crumbs
Clearing plates
Serving salad and bread
Presenting platters
The kitchen should station that is responsible for decorative sugar is called
pastry
grill station
sauté station
garde-manger
If a food handler has diarrhea or has been vomiting, which action must the manager take?
Restrict the food handler to only washing dishes
Restrict the food handler to areas away from guests
Exclude the food handler from the operation
Call the health department immediately
Receiving tables are typically used to
prep food
plate food
store ingreditents
inspect deliveries
An external safety treat to an operation are persons who engage in
food tampering
leaving without paying
bad online reviews
uncovered cough or sneeze
A good first impression can be made by
displaying courtesy, respect and friendliness
speaking loudly and assertively to guests
helping customers calculate the tip
wearing fine jewelry
Which cooking taste is best performed in a rondeau?
Warming cheese sauces
Braising vegetables
Sautéing thin strips of meat
Boiling milk or cream
Which type of restaurant requires a guest to pay before eating?
Fine dining
Full service
Quick service
Casual dining
The staff member who is responsible for service throughout the dining room is the
back waiter
front waiter
headwaiter
water captain
Which part of the salad enhances its appearance and complements its overall taste?
Base
Body
Garnish
Dressing
What is cross-contamination?
Transferring allergens from one food to another
Spreading pathogens from one surface or food to another
Reducing the number of pathogens on a surface to safe levels
Allowing TCS food to remain in the temperature danger zone for too long.
The primary purpose of the introduction of a written message is to
present the contents
summarize key points
call the reader to action
give a reason for the message
What three actions should be performed during the investigation when an on the job accident occurs?
Contact OSHA, collect physical evidence and call an ambulance
Fill out applicable OSHA forms, contact a physician and throw away equipment
Write a report with names and times, display caution signs and call an ambulance
Fill out applicable OSHA forms, collect physical evidence
Which is an example of an open-ended question?
"Can you work weekends?"
"Do you have cash handling experience?""
"What are your interests?"
"Do you have cash handling experience?"
What is the decimal equivalent of 1/8?
0.115
0.125
0.135
0.145
What does a company's mission statement describe?
How it needs to change
What it is currently doing
What it has done in the past
What it wants to be in the future
Which of the following is considered to be personal protective equipment?
Hemmed pants
Disposable aprons
Medical bracelet
Skid-resistant shoes
Which of the following service styles is the simplest?
English
American
French
Russian
A bouquet garni is a
cheesecloth bag filled with dry spices
bundle of fresh vegetables
bag or bundle of fresh herbs
set of multiple garnishes placed on a plate for service
The binding agent in mayonnaise is
egg yolks
cornstarch
oil
cream
Which of the following types of holding equipment is insulated and designed to hold sheet pans?
Oven
Hot box
Sheet rack
Steam table
At a formal dining establishment, who is responsible for the overall management of service?
Headwaiter
Front waiter
Maître d'hôtel
Captain
What should an employee do immediately when a fire occurs?
Locate a hose or steady water source
Determine which type of fire extinguisher will work best
Ask themselves, "Am I in danger?"
Pull the fire control for the hood.
What type of classical knife cut should be used on leafy vegetables?
Tourne
Rondelle
Small dice
Chiffonade
Where should chemicals be stored?
With foodservice equipment
On a shelf above food preparation area
In the dry food storage area
In a separate area away from food
How many hours will it take a pathogen in the temperature danger zone to grow to levels high enough to make someone sick?
2
3
4
6
The primary function of OSHA is to
create and enforce safety-related standards in the workplace
approve the quality of foodservice equipment
outline proper receiving procedures
determine fair employment standards
An aromatic vegetable broth used to poach fish and/or vegetables is known as
white stock
remouillage
fumet
court bouillon
Deck, rotary, and convection are all examples of which type of equipment?
Ovens
Broilers
Steamers
Food warmers
