WorksheetsCAH III Midterm Exam
Total questions: 40
Worksheet time: 20mins
Name
Class
Date
1.
A chef's traditional uniform includes
a)
Fitted gloves
b)
Non Skid shoes
c)
A baseball cap
d)
A wristwatch
2.
All employees of the restaurant and foodservice industry must bring what type of attitude to their work?
a)
Casual
b)
Biased
c)
Positive
d)
Defensive
3.
A general attitude toward a person, group or organization on the basis of judgments unrelated to abilities is called
a)
Stereotypes
b)
Bias
c)
Diversity
d)
Prejudice
4.
How much notice should a resignation letter include?
a)
1 week
b)
2 weeks
c)
3 weeks
d)
4 weeks
5.
Why is teamwork valuable?
a)
Team members can learn from each other
b)
Communication is not needed
c)
Team members can let others do the work
d)
Decisions take longer
6.
Participating in online forums, attending local events and taking a class are all potential ways to
a)
Manage stress
b)
Volunteer
c)
Network
d)
Set goals
7.
Which position is considered entry-level?
a)
Sous chef
b)
Expediter
c)
Sommelier
d)
Hostess
8.
Which position is in the back of the house?
a)
Chef
b)
Server
c)
Buser
d)
Host
9.
What is delegating?
a)
Identifying the importance of tasks and then choosing their order of completion
b)
Documenting what needs to happen during a certain period of time
c)
Assigning tasks to someone else and ensuring their completion
d)
Postponing the completion of tasks to a later date
10.
Which is NOT a skill needed for effective time management?
a)
Planning
b)
Setting priorities
c)
Procrastination
d)
Delegating
11.
What is the best way for an employee to inform an employer that he/she is resigning?
a)
Walk into the employer’s office to say goodbye
b)
Write a letter of resignation listing the reasons for leaving
c)
Leave a message for the employer with a 2-day notice
d)
Write a thank-you note to the employer for the experience
12.
Generalizations that individuals make about particular groups that assume all members of that group are the same are called
a)
Diversity
b)
Principles
c)
Prejudices
d)
Stereotypes
13.
The variety of people and their backgrounds, experiences, opinions, and abilities is known as
a)
Diversity
b)
Principles
c)
Prejudices
d)
Modeling
14.
The helpful information that a person receives about his or her actions or performance is known as
a)
Feedback
b)
Empathy
c)
Motivation
d)
Professionalism
15.
A set of moral values that a society holds is called
a)
Ethics
b)
Ideals
c)
Objectives
d)
Beliefs
16.
Which restaurant segment typically has an average per person dinner check of $10-$25?
a)
Fine dining full service
b)
Quick casual restaurant
c)
Casual dining full service
d)
Family dining full service
17.
Which operation is in the noncommercial foodservice segment?
a)
Hospital cafeteria
b)
Buffet restaurant
c)
Food Truck
d)
Hotel cafe
18.
All the services that people use and receive when they are away from home are known as
a)
Transportation
b)
Hospitality
c)
Tourism
d)
Travel
19.
The Renaissance led to the development of what type of cuisine?
a)
Epicurean cuisine
b)
Careme cuisine
c)
Lesche cuisine
d)
Haute cuisine
20.
Which chef created the brigade system?
a)
Paul Bocuse
b)
Fernand Point
c)
Marie-Antoine Carême
d)
Georges Auguste Escoffier
21.
What is the primary role of a thickening agent in cooking?
a)
To add viscosity and improve texture
b)
To add flavor to dishes
c)
To increase cooking speed
d)
To reduce calories in food
22.
What does viscosity refer to in cooking?
a)
Thickness
b)
Color
c)
Temperature
d)
Sweetness
23.
What can thickening agents help prevent?
a)
Separation or curdling
b)
Enhancing sweetness
c)
Increasing acidity
d)
Caramelization
24.
Which fat is commonly used in a roux?
a)
Butter
b)
Olive oil
c)
Lard
d)
Margarine
25.
What is the term for a thickening agent made with egg yolk and/or cream?
a)
Liaison
b)
Roux
c)
Slurry
d)
Beurre Manié
26.
What percentage is used for minimum viscosity in thickening?
a)
0.1
b)
0.2
c)
0.05
d)
0.15
27.
What is the natural method of thickening soups or sauces by evaporating liquid?
a)
Reduction
b)
Boiling
c)
Fermentation
d)
Emulsification
28.
What is the fine white powder extracted from corn kernels and used as a thickener?
a)
Cornstarch
b)
Flour
c)
Arrowroot
d)
Gelatin
29.
What is arrowroot commonly used for in cooking?
a)
Thickener for fruit-based sauces and glazes
b)
Thickener for meat-based gravies
c)
Thickener for dairy-based sauces
d)
Thickener for bread-based dishes
30.
What is the correct ratio of cornstarch to water for thickening?
a)
1:1
b)
2:1
c)
1:2
d)
3:1
31.
What is the primary focus of the hospitality industry?
a)
Making customers feel welcome
b)
Maximizing production
c)
Reducing costs
d)
Limiting staff
32.
Which segment is the largest in the hospitality industry?
a)
Food service
b)
Travel
c)
Tourism
d)
Retail
33.
What type of restaurant is known for high-quality food and service?
a)
Fine dining
b)
Fast food
c)
Casual dining
d)
Cafeteria
34.
What is a crucial factor in creating a successful restaurant?
a)
Financial reporting
b)
High employee turnover
c)
Limited menu options
d)
Full Menu Items
35.
What does 'brand identity' refer to?
a)
The personality and colors of a business
b)
The financial status of a company
c)
The location of a restaurant
d)
The target market of a business
36.
What is the average cost of a meal in a quick service restaurant?
a)
8.0
b)
15.0
c)
10.0
d)
20.0
37.
What does the marketing mix NOT include?
a)
Product
b)
Competition
c)
Promotion
d)
Place
38.
What is SWOT analysis used for?
a)
Identifying strengths and weaknesses
b)
Setting prices
c)
Creating menus
d)
Hiring staff
39.
Which of the following is a type of non-commercial food service?
a)
Healthcare food services
b)
Fine dining
c)
Fast casual
d)
Fast food
40.
What is a target market?
a)
The specific group of consumers a business aims to reach
b)
All consumers
c)
The competition's customers
d)
Random shoppers
100 %
