WorksheetsCulinary 1 2024 review
Total questions: 63
Worksheet time: 32mins
What is the name of an Italian hot open faced pie?
Panini
Pizza
Wrap
Pita
What are the six conditions that pathogens need to grow?
food, acidity, time, temperature, oxygen and mass
food, acidity, time, temperature, oxygen, and moisture
fat, acidity, time, temperature, oxygen, and mass
fat, acidity, time , temperature, oxygen, and moisture
The best way a server can minimize mistakes when taking a table-side order is to
verify the order with a manager
identifying dishes containing allergens
recommend the most popular dishes
repeat order back to guest before submitting to the kitchen
Which type of soup is considered a thick soup?
CREAM
BOUILLON
VEGETABLE
CONSUME
Which ingredient provides stability and prevents baked items from collapsing?
strengthener
leavener
liquid
shortening
The combination of knowledge, skill, attitude, and behaviors a person shows while performing and interacting with others is called?
PERSONAL TREATMENT
WORK TASK SUPPORT
PROFESSIONALISM
CROSS-CULTURE
What is it called when a food item continues to cook after it is removed from heat?
sous vide
heat transfer
carryover
pressure cooking
An effective way of denying pests access to an operation is
throw away garbage quickly
spray the operation with pestisides
keep kitchen clean
use hinged grates on floor dsrains
Conventional oven to convection oven conversion is
decreased by 75-100 degrees f
decreased by 25-50 degrees f
kept the same
increased by 25-50 f
Which of the following is an example of a front of the house employee
Maitre-d
bookkeeper
pastry chef
menu planner
TCS foods must be thrown away after______hours in the danger zone.
1
2
4
6
What is typically cooked in a wood-fired kiln?
pizza
panini
canape
multidecker sandwich
What is the recommended cooking method for bite sized pieces of food?
GRILLING
BAKING
INFARED
STIR FRY
Which product type must meet Grade A standards to be acceptable for recieving?
MILK
POULTRY
BEEF
SHELLFISH
The four basic parts of a salad are, dressing, garnish,
bound and base
base and body
body and stalk
lettuce and cheese
Boiling an egg in water is an example of what type of heat transfer?
INFRARED
RADIATION
CONDUCTION
CONVECTION
The 3 forms of food contaminants are
biological, chemical, and physical
peanuts, dairy, eggs
flies, insects, and mice
intolerance, cross-contact and allergens
The maximum temp. at which loose salad greens may be stored is
41*F
45*f
50*F
52*f
After a job interview an applicant should
email salary requirements
send a thank-you note
call every day to find out if you got the job
visit every day until they give you a job
Which is the conversion factor is needed to convert a recipe from 75 to 400?
(400divided by 75= ?)
1.875
4.5
5.33
7.5
Which vinegar has a neutral flavor?
cider
distilled
white wine
rice
Which agency is responsible for the enforcement of food safety regulations?
Food and Drug admin
State and local health dept.
US department of agriculture
US dept of health and human services
While bread is an edible container it also supplies
flavor
moisture
bulk
filling
In baking, a standard recipe for a bakery product is known as an(a)
FORMULA
PROCEDURE
INGREDIENT LIST
BAKER'S %
Mirepoix is a chopped vegetable mixture containing
50%ONION
25%carrots
25%CELERY
25%onion
50%CARROT
25%celery
45%ONION
25%carrot
30%CELERY
45%onion
30%carrot
25%CELERY
Which chef is typically responsible for the bakery production?
EXECUTIVE
SOUS
BANQUET
PASTRY
When using heat as an effective sanitizer, how many seconds should an item remain in contact with 171*F water?
15
30
45
60
Primary reason for using spices is to
add vitamins and minerals to food
add flavor to food
preserve food
shorten cooking time
Which class of fire extinguisher should be used to extinguish a deep-fryer fire?
A
B
C
K
Which is the most appropriate cooking method for large piece of meat partially covered in liquid?
braising
stewing
poaching
blanching
Which type of thickener uses cornstarch mixed with a cold liquid?
liasion
beurre manie
roux
slurry
The primary reason to season a dish is to
enhance the depth flavor
change the flavor
build layers
remove flavor
First step in resolving a customer complaint
listen to the guest explain the issue
tell the guest,''NOT MY JOB''
INTERJECT HUMOR
find the person responsible
Which grip is designed to protect the chef while using a knife
claw
blade
handle
guiding hand
Which cooking method is often used to pre-prepare vegetables for later service?
POACHING
BLANCHING
STEAMING
SIMMERING
Which of the following service style is the simplest?
English
Russian
American
French
A bouquet garni is a
cheesecloth bag filled with dry spices
bundle of fresh spices
bag or bundle of fresh herbs
garnishes on plate
Binding agent in mayonnaise is
egg yolks
cornstarch
oil
cream
Which type of equipment is insulated and designed to hold sheet pans?
oven
hot box
speed rack
steam table
At a formal dining restaurant who is responsible for overall service of front of the house?
headwaiter
front waiter
Maitre d hotel
captain
What is the first thing to do when a fire breaks out?
locate hose
determine which fire extinguisher to use
ask,'AM I IN DANGER'
pull fire alarm
Which classic knife cut should be used on leafy vegetables?
tourne
rondelle
small dice
chiffonade
Where should chemicals be stored?
WITH FOOD SERVICE EQUIPMENT
ON A SHELF ABOVE FOOD PREPARATION TABLES
IN THE DRY FOOD STORAGE AREA
IN A SEPARATE AREA AWAY FROM FOOD
How many hours will it take for food to be in the danger zone before it can 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 vegtable broth used to poach fish and vegetables is known as
white stock
remouillage
fumet
court bouillon
Deck, rotary and convection are all examples of
OVENS
BROILERS
STEAMERS
FOOD WARMERS
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
THE PRIMARY PURPOSE OF THE INTRODUCTION TO A WRITTEN MESSAGE IS TO
Present the contents
Summarize key points
Call the reader to action
Give the reason for the message
Which cooking task is best performed in a rondeau?
warming cheese sauce
braising vegetables
sauteing thin strips of meat
boiling milk or cream
Which typeof 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
waiter captain
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 TRANSPORTATION?
Which part of a salad enhances its appearance and complements its overall taste?
BASE
BODY
GARNISH
DRESSING
What is the decimal equivalent of 1/8?
.115
.125
.135
.145
What is cross-contamination?
transferring allergens from one food to another
spreading pathogens from surface or food to another
reducing the number of pathogens on a surface to safe levels
allowing TCS foods to remain in the danger zone too long
Which of the following is considered to be personal protective equipment, (PPE)?
hemmed pants
disposable apron
medical braclet
skid-resistant shoes
Which is most likely to become unsafe when it is time and temp. abused?
Cilantro
flour
Sliced Tomato
Honey
Why are pre-school children at high risk for foodborne illnesses?
they do not eat a variety of foods
their immune system is not fully developed
they are more likely to allergies
their appites are not strong
What are the factors that affect sanitizers effectiveness?
TEMP. CONSENTRATION AND ALTITUDE
CONTACT TIME, TEMP. AND CONCENTRATION
TURBIDITY, TEMP. AND CONTACT TIME
CONTACT TIME, ALTITUDE, AND TEMP.
When receiving food from a vendor, scales are used to
plan menu items
weigh finished products
confirm orfder amounts
determine quality
Bacteria grow fastest in the temp. range of
0*F-212*f
41*f-141*f
41*F-70*f
70*f-125*f
After 4 hours of continuously making sandwiches, what does the prep cook need to do?
clean
wipe down
clean and sanitize
sanitize
