Intro To Culinary Arts Study Guide | Questions & Answers (100 %Score) Latest Updated
2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions
PASS stands for: - Point Aim Squeeze Sweep
Store heavy loads __________________ the way on __________________ shelves -
out of, bottom
The noncommercial food service segment represents ________________% of the
restaurant and food service industry - 20
Pathogens need six conditions to grow - Food, Acidity, Time, Temperature, Oxygen,
Moisture
In what type of restaurant do customers order and pay before eating? - Quick serve
Cafe became popular in Europe after coffee from ______________ was introduced -
Africa
An assembly line process of serving food quickly and cheaply without the need for
servers is called ______________________ service - cafeteria
Who defined the art of grande cuisine? - Careme
Who is credited for establishing the exact rules of conduct and dress for chefs? -
Escoffier
Who is responsible for popularizing French cuisines and techniques in the United
States? - Julia Childs
Roy Allen and Frank Weight created the first franchise company called
_______________. - A&W
A company that allows another to use its name, sell its products, and receive services in
a(n) ____________________. - franchise
What employees work in the Front of the House? - Busser
Which Front of House employee makes the first impression with the guests? -
Host/Hostess
Who is the highest ranking member of the culinary team? - Executive Chef
What type of tourism includes swimming or skiing? - Recreational
, What type of property offers top of the line comfort and elegance? - Luxury
Which organization rates a facility by looking at the quality of its building and its
furnishings, maintenance, housekeeping, and overall service? - AAA
Which organization distinguishes one lodging property from another using a diamond
system to judge overall quality? - Zagat
The employee who takes orders from servers and calls out the orders to various
production areas in the kitchen is called a(n) _______________. - expediter
Who developed the kitchen brigade system? - Escoffier
In 1765, who began serving hot soups called restaurers for their health-restoring
properties? - Boulanger
What scientific technique related to food did Louis Pasteur develop? - Heating milk
What are pathogens? - Microorganisms
A foodborne illness outbreak occurs when ______________ person/people
_____________________. - two or more, get the same illness from the same food
The three categories of food safety hazards are _____________________,
______________________, and __________________________. - biological, physical,
chemical
Pathogens grow well in food that has a temperature between: - 40-140F
Glass from a broken lightbulb in an example of what kind of containment? - Physical
If a food service employee has diarrhea and vomiting, he or she should: - Call in sick
and stay home
Which thermometer measures the temperature of both food and equipment surfaces
without touching the surface? - Infared
The first in first out rule refers to? - Using old food first
If a delivery of a fish has dark spots or discoloration, you should ________. - reject
A whole chicken should be cooked to an internal temperature of ________ for at least
15 seconds. - 165
What is the first HACCP principle? - Conduct a Hazard Analysis
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