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WorksheetsProstart 1 Review Part 2
Total questions: 53
Worksheet time: 27mins
This cooking method requires longer cooking times and is most often used with large cuts of meat or poultry
roasting
grilling
sautéing
poaching
Which moist heat cooking method involves partially cooking, or parcooking, food using boiling water?
simmering
blanching
steaming
deep-frying
What is the double basket method of deep-frying?
Dropping two baskets with two of the same food items at the same time
Dropping two baskets with two different food items at the same time
There is no such thing as a double basket method- this should be avoided
Place food item in a basket, then fit another basket on top, drop into the oil. This keeps the food item submerged
Cooking method that cooks food quickly, often uncovered, in a very small amoutn of fat over high heat
poaching
sautéing
deep-frying
braising
Which moist-heat cooking method completely submerges food is a liquid that is at a constant moderate temperature?
steaming
poaching
simmering
shallow poaching
Which cooking method cooks sealed food under rigorously controlled conditions?
sous vide
poaching
blanching
simmering
Parcooking is also known as
poaching
shocking
flash-frying
blanching
Which statement about a batter (for deep frying) is true?
A batter is made of dry ingreidents
A batter is made of wet ingredients
A batter is made of dry and wet ingredients
Using a batter causes food to become dry
Which statement about a breading is true?
A breading is a mixture of dry and wet ingredients
A breading should be avoided for deep-frying
A breading has the same ingredients as a batter but they are not mixed together
What is the proper temperature range for poaching? (degrees F)
310°-330°
160°-180°
220°-240°
180°-210°
Which dry heat cooking method cooks a food item on a hot, flat surface or in a relatively dry, heavy-bottomed pan or cast-iron skillet?
griddling
braising
roasting
pan-searing
Which of the following items is definitely NOT safe for microwave use?
Glass
Ceramic
Plastic
Newspaper
Transfer of heat through direct contact between items is known as
convection
radiation
conduction
microwave
What is carryover cooking?
Changing cooking methods halfway through: Ex: frying, then baking
One food item transferring heat to another food item
Continued cooking after a food item has been removed from it's heat source
Any method of combination cooking
What are paupiettes?
Long, thin slices of fish or meat that are rolled and stuffed with a filling
A version of an open-faced cold sandwich
Small pancakes used as a base for breakfast items
Utensils used to remove items from deep-frying
When handling a guest complaint over the phone, it is a good idea to do what, so that you can develop a complete understanding of the caller's problem?
take notes
offer suggestions
argue back
give excuses
The feeling that guests take with them from their experience with a restaurant or foodservice operation is called
service
hospitality
satisfaction
intuition
What is the first impression?
The committee that meets to discuss customer issues
The first course offered at a 5-star dining establishment
The ability to solve a guest's problem quickly
The guest's initial experience with the operation
Good customer service will benefit an operation in all of the following ways EXCEPT
increased guest satisfaction
increased guest loyalty
increased marketing costs
increased profits
For servers, what would help to create a positive first impression?
Jewelry that matches the theme of the restaurant
A clean and wrinkle-free uniform
The newest perfume
A decorative hat
Which is a helpful service tip when serving a guest in a wheelchair?
Seat the guest in an area with plenty of space
Serve this guest first
Avoid going to the table unless called over
Go over the menu twice to make sure they understand it
A person who is hired anonymously by an operation to give feedback on the service of the operation is known as a
smart shopper
food detective
mystery shopper
food critic
Which is the simplest and most immediate way to gather guest feedback?
Mailing Surveys
Distributing comment cards
Holding a focus group
Talking to diners
If a server does not know the answer to a guest’s specific question about menu ingredients, he or she should
tell the guest to read the menu
ask someone who does know
assume there are allergens
take an educated guess
What is a helpful service tip for addressing the needs of parents with small children?
Treat the children the same as the adults
Serve children's food in take-out containers
Bring out crayons and paper before service
Avoid going to the table unless necessary
Sweet potatoes are similar to
new potato
yokon gold
russet
yams
Who is responsible for writing schedules in kitchen brigade?
executive chef
sous chef
station chef
garde manger
Simplest style of service
american
english
russian
french
Highest grade for fresh fruit
extra fancy
fancy
good
standard
the best way to control portion size
use standardize recipes
yield
plate size
only use scoops when serving
Acceptable form of ID
birth cert
social security card
passport
school ID
Station for calling out orders
garde manger
expediter (Aboyeur)
sous chef
boulanger
How are bones browned?
on the range
400°F oven
Grilled
Salamander
Fingernails should be
short and unpolished
long and polished
short and polished
long and unpolished
thickener made with equal parts fat and flour
roux
baine marie
liasion
slurry
How is the biscuit method for making quick breads different from other methods?
A. A fat is rubbed or cut into the flour until the mixture is mealy or bumpy in appearance.
B. It contributes increased flavor and richness.
C. All ingredients are added at the same time to create the same texture.
D. Mixing produces a stiff batter with a slightly chewier texture.
In baking, the purpose of sifting is to...
A. double ingredient content and mix ingredients evenly.
B. separate flour and sugars, filter out fats, and add texture.
C. add air, remove lumps, and filter out impurities.
D. add bulk, remove air, and filter out ingredients.
In baking, a standardized recipe for a bakery product is known as a(n)
A. formula.
B. procedure.
C. ingredient list.
D. baker's percentage.
Which type of flour has a low gluten content?
A. Semolina
B. Durum
C. Cake
B. Durum
C. Cake
D. Bread
The formula for calculating baker’s percentage is...
A. (Weight of flour + Weight of other ingredients) ÷ 100%.
B. (Weight of flour ÷ Weight of ingredient) × 100%.
C. Weight of ingredient × (Weight of flour ÷ 100%).
D. (Weight of ingredient ÷ Weight of flour) × 100%.
Which ingredient provides stability and prevents baked items from collapsing?
A. Strengthener
B. Leavener
C. Liquid
D. Shortening
