3rd

Question 1

A mandolin is used to

Answer 1

Slice precisely

Question 2

A paring knife with a curved blade that makes cutting rounded surfaces easier is known as a(n)

Answer 2

Tourne

Question 3

A sautoir is a pan with a

Answer 3

A wide, shallow bottom and a long handle

Question 4

What is the meaning of the French term miss en place?

Answer 4

To put in place

Question 5

The leaves, stems, or flowers of an arromatic plant are

Answer 5

Herbs

Question 6

The cooking method that cooks food quickly, often uncovered, in a very small amount of fat over high heat is

Answer 6

Sautéing

Question 7

Poaching requires a cooking temperature of

Answer 7

160-180°F

Question 8

The transfer of heat from one item to another when the items come into direct contact with each other is known as

Answer 8

Conduction

Question 9

Which cooking method requires longer cooking times and is most often used with large cuts of meat or poultry?

Answer 9

Roasting

Question 10

A braised dish usually made with red meat and vegetables that includes red wine and seasoning is called

Answer 10

Daube

Question 11

If you use 1 pound of mirepoix in a recipe that yields 1 gallon of soup, how much mirepoix do you need to make 3 1/2 gallons of soup?

Answer 11

3 1/2 pounds

Question 12

At what temperature does water boil?

Answer 12

212°F

Question 13

The number of servings a recipe makes is called the

Answer 13

Yield

Question 14

The amount of space an item occupies is called

Answer 14

Volume

Question 15

The measurement of an items resistance to gravity is called

Answer 15

Weight

Question 16

How many ounces does 1 cup of water weigh?

Answer 16

8

Question 17

The process that removes lumps from a dry, powered ingredient and gives it a smoother consistency is called

Answer 17

Sifting

Question 18

The stick and water displacement are used to measure

Answer 18

Solid fats

Question 19

To determine how much of an item is needed to yield an AP amount,

Answer 19

Divide the edible portion amount needed by the yield percentage

Question 20

Fractions can be added once they have a

Answer 20

Common denominator

Question 21

The essential part of stock that is a mixture of coarsely chopped onions, carrots, and celery is called

Answer 21

Mirepoix

Question 22

What liquid is usually used for making stock?

Answer 22

Water

Question 23

Roasting bones to enhance the flavor and color of stock is a process known as

Answer 23

Browning

Question 24

The ratio of liquid to flavoring ingredients in vegetable is

Answer 24

1 lb of vegetable to 1 qt of water to yield 1 qt of stock

Question 25

After the stock has been stored, it must be degreased before it can be used. This is because

Answer 25

Degreasing makes the stock clearer and purer, while removing some of the fat

Question 26

Béchamel, veloute, and hollandise are all called

Answer 26

Grand sauces

Question 27

A slurry, liaison and a roux are all considered to be

Answer 27

Thickeners

Question 28

What is a mixture of egg yolks and heavy cream that adds a rich flavor and velvety smoothness to the sauce without making it too thick?

Answer 28

Liaison

Question 29

Stocks, broths, and consommés are all _____________soups.

Answer 29

Clear

Question 30

Thick soup's can be thickened with

Answer 30

Cornstarch

Question 31

The process of sending and receiving information by talk, gestures, or writing for response or action is

Answer 31

Communication

Question 32

Some researchers believe that ___________ can impair your written communication skills.

Answer 32

Texting

Question 33

A two-way communication that has immediate feedback is _____________communication

Answer 33

Interpersonal communication

Question 34

Identifying with another person's feelings or thoughts is called

Answer 34

Empathy

Question 35

Facial expressions are an example of what type of communication?

Answer 35

Nonverbal

Question 36

The numerous messages and information that convey operational procedures, policies, and announcements to a wide range of audience is _________communication

Answer 36

Organizational

Question 37

The variation of a language spoken by a particular group of people is called

Answer 37

Dialect

Question 38

Slang and buzz words are known as

Answer 38

Jargon

Question 39

What part of a written message presents The content or topics of the message

Answer 39

Body

Question 40

Generalizations that individuals make about particular groups that assume all the members of that group are the same are called

Answer 40

Stereotypes

Question 41

The variety of people and their backgrounds, experiences, opinions, and abilities is known as

Answer 41

Diversity

Question 42

An operations vision statement serves to communicate

Answer 42

Why the organization exists

Question 43

The ability to inspire and encourage employees to behave in agreement with the visions of an organization and to accomplish the organization goal is

Answer 43

Leadership

Question 44

What type of statement describes what an operation wants to become and why it exists?

Answer 44

Vision statement

Question 45

The process that an employee uses to integrate new employees into an organization is called

Answer 45

Onboarding

Question 46

When an employee learns the functions of another job within the operation is it known as

Answer 46

On the job training

Question 47

Fruits that have a central pit enclosing a single seed are known as

Answer 47

Drupes

Question 48

Rome and Granny Smith are types of

Answer 48

Apples

Question 49

What type of vegetable form is rich in sugars, starches, vitamins, and minerals, and exist both above and below ground?

Answer 49

Root

Question 50

Chili peppers, avocados, and squash are what type of vegetable

Answer 50

Fruit

Question 51

Canned fruit that is bruised and mushy would be given a USDA rating of

Answer 51

U.S. Grade D poor

Question 52

At what temperature should you store vegetables and fruits that need to be ripen?

Answer 52

60°F to 65°F

Question 53

Fruits that are cooked in simmering water are

Answer 53

Poached

Question 54

The form of cooking in which a vegetable is quickly and partially cooked in hot water or oil is known as

Answer 54

Parboiling

Question 55

What is the most appropriate cooking method for cabbage and celery?

Answer 55

Braising

Question 56

The chemical process that occurs when oxygen in the air comes in contact with the flesh of cut fruit and turns it brown is called

Answer 56

Enzymatic browning

Question 57

Quality customer service will most likely result in

Answer 57

Better customer loyalty

Question 58

When rival restaurants share similar menus and food quality, a competitive advantage can most easily be gained through _______

Answer 58

Improving customer service

Question 59

An operation ensures that the exterior of the facility is spotless and well-kept, and the staff frequently rehearses the restaurants greeting script. What is the most likely outcome of this operations effort?

Answer 59

Customers will have a positive first impression of operation

Question 60

For servers, wearing________ will help to create a positive first impression.

Answer 60

A clean, iron uniform

Question 61

When checking to see whether a guest is of legal age to drink alcohol, a_________ is on acceptable form of identification

Answer 61

Passport

Question 62

What are mystery shoppers?

Answer 62

Anonymous diners hired by an operation to critique the server

Question 63

What is the most immediate way to gather customer feedback?

Answer 63

Talking to diners

Question 64

Which service style is considered simple and inexpensive, but is not as frequently used as others?

Answer 64

English

Question 65

Potatoes exposed to light may develop a greenish color because they contain

Answer 65

Solanine

Question 66

Whole grains should be kept no more than ________week(s)

Answer 66

Three

Question 67

Which type of potato is best to use for making sautéed potatoes?

Answer 67

Chefs

Question 68

The term al dente describes pasta that is _________to the bite.

Answer 68

Firm

Question 69

Cooked pasta can be refreshed before serving by placing it in

Answer 69

Hot water

Question 70

Spaetzle is a type of

Answer 70

Pasta

Question 71

The edible seed of grain without its husk or hull is called the

Answer 71

Kernel

Question 72

At what temperature range should potatoes be stored?

Answer 72

45°F to 55°F

Question 73

Seeds from pod producing plants are called

Answer 73

Legumes

Question 74

The technique for cooking grains in which the grain is sautéed briefly and oil or butter is called

Answer 74

Pilaf

Question 75

What is a helpful service tip for addressing the needs of parents with small children?

Answer 75

Bring out crayons and paper before service.

Question 76

What does a POS machine do?

Answer 76

Sends orders into the kitchen from service stations

Question 77

The numerous messages and information that convey operational procedures, policies, and announcements to a wide range of audience is ________communication

Answer 77

Organizational

Question 78

An operations vision statement service to communicate

Answer 78

Why the organization exists.

Question 79

A set of moral values that a society holds is called

Answer 79

Ethics

Question 80

The process that an operation uses to integrate new employees into an organization is called

Answer 80

Onboarding

Question 81

What type of training would you use if you needed to teach a new employee how to prepare a menu items?

Answer 81

On-the-job training

Question 82

When an employee learns the functions of another job within the operation it is known as

Answer 82

Cross training

Question 83

What is the most effective way to rate employee performance?

Answer 83

Performance appraisal forms