WorksheetsCTE-HOSP Intro Culinary Worksheet Questions (Section 1)
Total questions: 30
Worksheet time: 30mins
The cost of all ingredients that go into a single serving of a dish is called the
Actual cost
Pricing factor
Base price
Raw food cost
The term that describes the identical amount of markup for every item on your menu is known as the
Pricing factor
Gross profit factor
Base price factor
Prime cost factor
The best way to determine your menu pricing is to use the copycat method and price your items exactly the same way as your competition.
True
False
A list of the quantity of supplies you need to have on hand to make every item on your menu is called
Inventory
Termination
Profit and Loss
Par Stock List
The act of firing an employee is called
Inventory
Termination
Profit and Loss
Expedition
A list of all the assets in a restaurant, organized by category is called
Inventory
Termination
Profit and Loss
Logo
Who is responsible for all things going on at the restaurant?
CEO/Manager
Human resources
Host/Hostess
Sales person
Which of the following careers in a restaurant greets customers as they enter?
Busboy
Server
Host/Hostess
Manager
The person who should handle all nonpayment issues, including credit card problems, is the
Captain
Headwaiter
Maitre d
Expediter
Second in line of responsibility after the executive chef is the
Sous-chef
Expediter
Server
Swing chef
In restaurants, the kitchen is often referred to as the back of the house.
True
False
The pastry chef is the chef responsible for colds foods and the pantry.
True
False
Which of the following cooking methods should not be emphasized for healthy cooking?
Grilling
Sauteing
Broiling
Roasting
Which nutrient is your body's main source of energy?
Carbohydrates
Fats
Proteins
Vitamins
Fats that are considered the healthier fats and help balance cholesterol levels in the blood are
Monounsaturated fats
Poly-unsaturated fats
Saturated fats
Trans fats
Which type of nutrient is high in calories and low in nutritional value?
Simple carbohydrates
Complex carbohydrates
Complete proteins
Incomplete proteins
What vitamin can you absorb from the sun?
Vitamin A
Vitamin C
Vitamin D
Vitamin K
Energy from food is measured in units known as
Nutrients
Calories
Amino acids
Antioxidants
Selecting food and beverages that meet a customer's needs and makes a profit is known as menu planning.
True
False
Healthy eating plans generally recommend adding more of which food group?
Meat, fish, and eggs
Milk products
Fresh fruit, vegetables, and whole grains
Dairy, meat, and other protein foods
What is the main course of the meal generally called on a menu?
Appetizer
Main course
Entree
Dessert
Wearing wrinkles and stained clothing while serving food as a waiter/waitress is acceptable as long as you know your menu.
True
False
When a guest complains, the first thing you should do is...
Tell the kitchen
Apologize for any inconvenience
Ask if anyone else at the table has the problem
Ask if they'd like to change their order
What is the temperature range of the Temperature Danger Zone?
40°F to 165°F
41°F to 135°F
30°F to 100°F
45°F to 145°F
Which of the following is NOT a type of food hazard?
physical
visual
chemical
biological
Foam extinguishers are used for Class A and B fires.
True
False
The best way to put out a stove top grease fire is...
to spray it with water.
to use a lid to cover the flames.
to sprinkle it with salt.
to smother it with a damp cloth.
Use mops or absorbent material such as cornmeal on a spill before scooping it up.
True
False
To keep food safe, a hair restraint must be worn when...
busing tables.
cleaning restrooms.
prepping food.
delivering food off-site.
It is okay to come to work sick with a slight fever because your manager may be angry if you don’t.
True
False
