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MULTIPLE CHOICE CULINARY ARTS FINAL EXAM QUESTIONS AND ANSWERS
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MULTIPLE CHOICE CULINARY ARTS FINAL EXAM QUESTIONS AND ANSWERS
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MULTIPLE CHOICE CULINARY ARTSFINAL EXAM QUESTIONS AND
ANSWERS
Pathogens grow well in food that has a temperature between - Answer-41F-135F
A restaurant or foodservice operation is required to report to OSHA any accident
resulting in death or hospitalization of three or more employees within _______ hours of
the occurrence - Answer-8
Which type of extinguisher reduces the temperature and supply of oxygen to the fire -
Answer-Aqueous Film Forming Foam
Lima beans have a 40 percent yield. After trimming 12 pounds, how many pounds of
lima beans are left? - Answer-4.8
Of 350 lunch customers, 56 percent have ordered the tossed salad hiw many people
have ordered this menu item - Answer-196
"Girls are smarter than boys" is an example of - Answer-bias
The general attitude toward a person group or organization based on judgement
unrelated to abilities is a - Answer-Prejudice
Which type of training method should a manger use to train two new hostesses how to
take a phone reservation - Answer-On the job
Which type of vegetable includes radishes and onions - Answer-tuber
The most immediate way to gather customers feedback is through - Answer-Talking to
customers
Chef's potato is another name for which variety of potato? - Answer-all purpose
Spetzle is a type of - Answer-Dumpling
The maximum time during the preparation process that TCS food can safely remain at
temperatures between 41F -135F - Answer-4 hours
Restaurant and food service operations must display which log all injuries and illnesses
every February in a location accessible to employees - Answer-OSHA Form No. 300A
, Ina traditional dining room brigade who is responsible for explaining the menu to the
guest taking their orders and preparing items table side - Answer-Captain
Recipe recipe calls for 5 pounds of trimmed okra which has an 82% yield, how many
pounds of untrimmed okra are needed - Answer-6.1
Which dry-heat cooking method with fat and oil includes breading or battering the food
and then immersing it in hot fat and frying it until it done - Answer-Deep-frying
Which grad sauce is made from milk and white roux - Answer-Bechamel
Which type of vegetable includes cucumber and eggplant - Answer-Fruit
briefly sauté grains in oil or butter and then simmering them in stock in an example of
which cooking method - Answer-Pilaf
Which type of pasta is thick with long, ribbon shaped strands - Answer-fettuccine
The elaborate and refined system of food preparation that was brought from Italy to
France in 1500 was —- cuisine - Answer-Haute
In which commercial segment does the event host choose the menu for a specific
number of people? - Answer-catering
A business that operates foodservice for companies in the manufacturing or service
industry is called a - Answer-Contract feeder
Where did the first cafe open - Answer-Oxford, England
Who is cred with establishing the exact rules of conduct and dress for chefs - Answer-
George escoffier
Who is responsible for popularizing lysing French cuisine and techniques in the United
States - Answer-Julia child
Roy Alan and Frank right created the first franchise company called - Answer-A&W
What is the name of the first chain of quick service hamburger restaurants - Answer-
White castle
A company that allows another to use its name, sell its products, and receive services is
an - Answer-Franchise
A large show open to the public that highlights a particular type of product or service is
an - Answer-exposition
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