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Cullinary > 2nd Test > Flashcards

2nd Test Flashcards

1
Q

What part of the grain contains the most starch and protein?

A

Endosperm

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2
Q

Potatoes should be stored in a cool dry place at temperatures ranging from

A

45 to 55°

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3
Q

Which temperature range in the danger zone allows pathogens to grow extra fast?

A

70 to 125°

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4
Q

The Harvey house is historically significant because it was

A

One of the earliest nationwide chain restaurants

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5
Q

Why should the manager be mortified of all guest complaints?

A

So the manager can follow up

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6
Q

Judging an operations facilities equipment, employees practice to identify the presence of Hazzard is called?

A

General safety audit

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7
Q

What is a stereotype?

A

Generalization made up by individual about a general group

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8
Q

Lecanto High School has a vision statement so do many restaurants, vision statement is

A

Achieving success every panther every day, describes what you strive to become

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9
Q

Which type of communication provides immediate feedback?

A

Interpersonal

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10
Q

Which is ineffective when writing a company letter?

A

Using slang to communicate with reader

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11
Q

The primary function of ——- is to create and enforce safety related standards in workplace

A

OSHA

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12
Q

A server can best minimize mistakes when taking a tableside order by

A

Repeating the orders back to the guests

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13
Q

Emergency plan includes

A

How and when employees should respond to emergencys

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14
Q

Which hazards are described in material safety data sheets?

A

Chemical

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15
Q

Credibility is another word for

A

Persons ability to be believed

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16
Q

Some experience servers need to learn the new seasonal menu, which is the most appropriate method for teaching the staff menus?

A

Group training

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17
Q

The first step to take when searching for a job is to

A

Identify the characteristics of a job

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18
Q

Which should be included in a resignation letter?

A

Reasons for leaving

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19
Q

What type of temperature is most effective for measuring the internal temperature of a steak?

A

Penetration

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20
Q

Which government agency enforce laws that ensures everyone regardless of ethnicity receives a fair chance at job opportunities?

A

EEOC

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21
Q

How many pounds of green peas must be purchased if 10 pounds are needed?

A

25

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22
Q

What is the agency responsible for the enforcement of food safety regulations in the restaurant and food service industry?

A

State or local health department

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23
Q

What must employers do to meet the hazard communication standard?

A

Must notify and train employees about dangerous chemicals in the workplace

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24
Q

A family with two young children are eating at a restaurant, the food is taking a long time to arrive and the children are becoming restless, upon leaving they say how mad they are to the manager. The manager could best address the situation by

A

Taking responsibility for the problem

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25
One way for a server to show a guest that the server is listening is to
Repeat what got said
26
What is the best way to ensure that portion sizes are the best?
Use standardized recipes
27
A kilogram is equal to how many pounds?
2.2
28
Which one of these vegetables is considered a seed vegetable?
Corn
29
Which product must meet the FDA grade A standards to be acceptable for receiving?
Milk
30
What type of soup is considered a thick soup?
Cream
31
A roux is a thickener made by equal parts of?
Flower and fat
32
Mandolin is a
Manual stainless steel slicer
33
Which piece of equipment is used for straining soups, stocks and other liquids?
China cap
34
The highest USDA grade for fruit?
US extra fancy
35
According to the kitchen brigade system, which position is responsible for writing schedules and assisting the chef?
Sous Chef
36
Which measuring method is most accurate when measuring solid fats?
Water displacement
37
The term saucier refers to?
A cook who specializes in making sauces
38
Which facility is designed especially to house large scale special events?
Convection center
39
Which question is illegal to ask in an interview?
Where were you born?
40
What should a employee do when a fire occurs?
Be like "am I in danger "
41
What is a recipe yield?
The number of portions a recipe makes
42
The workstation that prepares cold food is the?
Bakery, banquet, gardemanger
43
Hyperponic farming allows produce to be?
Available year round
44
What type of pasta is small, grain shaped, and use primarily in soups and salads?
ORZO
45
Which part of a biomitalic stem thermometer is used to adjust the end indieator head?
Collaboration nut
46
Poaching is a example of what cooking method?
Moist
47
Carrots are what type of vegetable?
Root
48
A 2 quarter picture is used to measure?
Liquid ingredients
49
Which utensil should be used for serving meatballs with marinara sauce?
A solid spoon
50
To ensure food safety, foodhandler should focus on controlling
Time and temperature
51
A menu that includes pictures with the menu items would be ideal for which group of customers?
Customers that speak a foreign language
52
Which steps are in the rice method for treating a sprain?
Rest, ice, oppression, and elevation
53
HACCP is based on how many principles?
7
54
What type of service is in use if food is arranged on plates in the kitchen and brought directly to each guest by servers?
Americans
55
What type of chef would typically be responsible for the preparation of breads and desserts?
A paystry chef
56
The four phases of onboarding are
Hiring, orientation, training, and a scheduled follow-up
57
Smart goals are very effective when they're
Specific
58
When a manager identifies with the employees feelings or thoughts, The manager is practicing
Empathy
59
What is an amenity?
Service or product provided to the hotel guest for convenience
60
Equipment for use in food service must have a label from which organization?
NSF or UL
61
The four ingredients used to make pasta?
Flour, olive oil, salt, eggs
62
A tablespoon is equal to how many teaspoons?
3
63
Tell make a brown stock, the bones must first be
Browned in oven at 400°
64
Most fresh fruits purchased for operations are graded
US fancy
65
Which conversion factor is needed to convert a recipe from 75 portions to 400 portions?
Divide 400 by 75
66
Which was the first quick service restaurant in the US?
White Castle
67
A epicurean
A person with refined taste for food and wine
68
Primary reason for seasoning a dish is to
Enhance the depth of flavor
69
When a listener leans towards a speaker during communication, the listener is most likely trying to communicate
Interest
70
Foodhandler should keep their fingernails
Short and unpolished
71
TCS foods refer to food that require time and temperature control
For safety
72
By law food service employers under the age of 18 may NOT use
Power driven slicing, mixing, or cutting machines
73
What should a applicant include in a resume when searching for a job?
A cover letter
74
After a job interview the applicant should?
Send a thank you note
75
The use of buzz words, technical language and the slang that interferes with communication is called
Jargon
76
A document that defines a company's purpose and values to both employees and customers?
Vision statement
77
What is the first step in revolving a customers complaint?
Listen to the guest and explain the issue
78
The spread of pathogens from one surface or food to another is called
Cross contamination
79
The best way to thaw frozen food safely
Is to move it to the refrigerator
80
Which form should a student fill out to receive federal financial aid for college?
FAFSA
81
Which cooking task is best performed in a Brazier?
Brazing vegetables
82
In a large covered bowl that is used to serve soup is called
Soup tureen
83
Grand sauces include
Holland and Béchamel
84
Liason is a mixture of
Egg yolks and heavy cream
85
New potatoes are ideal for boiling, steaming, roasting because they are
low in starches/ high moisture

Cullinary (3 decks)

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