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Culinary Arts Certification Exam Questions and Answers
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  • Course
  • Culinary Arts
  • Institution
  • Culinary Arts

A restaurant selling a USDA Select grade steak in place of the USDA Choice grade steak advertised on their menu is violating the... A. Truth in Menu Law B. Menu Marketing Law C. USDA Grade Labeling Law D. Better Business Bureau Law - Answer-Truth in Menu Law. Purchasing locally grown produce...

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  • October 12, 2024
  • 8
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • culinary arts certification exam questions and ans
  • a restaurant selling a usda select grade steak in

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  • Culinary Arts
  • Culinary Arts

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Culinary Arts Certification Exam
Questions
A restaurant selling a USDA Select grade steak in place of the USDA Choice grade
steak advertised on their menu is violating the...
A. Truth in Menu Law
B. Menu Marketing Law
C. USDA Grade Labeling Law
D. Better Business Bureau Law - Answer-Truth in Menu Law.

Purchasing locally grown produce, cutting down on food waste, and lowering energy
and water use are all concepts associated with____________ restaurant design.
A. revolution
B. sustainability
C. seasonal
D. traditional - Answer-sustainability

The technique of ______________is when a server recommends a higher cost menu
item to a guest.
A. marketing
B. upselling
C. catering
D. countering - Answer-upselling

A party of six has a bill of $246.00. What is the total of the bill when a gratuity of 20
percent and 7 percent sales tax are added on?
A. $236.22
B. $295.20
C. $312.42
D. $315.86 - Answer-$312.42

A facility pays $58.00 for a 60 dozen case of eggs. Find the unit cost of each egg.
A. $0.08
B. $0.10
C. $0.14
D. $0.16 - Answer-$0.08

A recipe for split pea soup yields 7-2/3 quarts. How many 6-ounce portions can be
served from one batch of soup.
A. 39
B. 40
C. 41
D. 42 - Answer-40

, Which of the following is an example of genetically modified substance?
A. corn syrup
B. honey
C. maple syrup
D. sorghum syrup - Answer-Corn Syrup.

Which of the following is a nutrient responsible for supplying the body with amino acids
and serving as the building block for muscle.
A. calories
B. calcium
C. protein
D. carbohydrates - Answer-Protein.

First-In, First-Out (FIFO) is a common___________ method
used to help ensure food quality.
A. scheduling
B. hiring
C. menu writing
D. inventory - Answer-inventory

When receiving a delivery, an employee should verify that the invoice matches the
delivery and
A. take the delivery to the kitchen
B. pay the delivery person
C. check the order for damage
D. inform the line cooks - Answer-check the order for damage.

The two sub products created when cream is mixed extensively are
A. milk and cheese
B. buttermilk and butter
C. cheese and butter
D. condensed milk and curd - Answer-buttermilk and butter.

Italian style cheesecake is prepared with _____________ cheese.
A. ricotta
B. cottage
C. cream
D. cheddar - Answer-ricotta

Breakfast buffets often include a traditional flakey and layered French pastry called a/an
A. bagel
B. English muffin
C. Danish
D. croissant - Answer-croissant.

An egg which is gently simmered in water is called a/an _____________egg.

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