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Culinary CTE Exam Questions with Latest Update
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  • Course
  • Culinary Arts
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  • Culinary Arts

What is the proper rotation of inventory? - Answer-First product received is the first product used What is the recipe's yield? - Answer-Number of servings Which part of the glass should the server not hold when refilling a glass? - Answer-The rim When scaling out (weighing) ingredients fo...

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  • October 12, 2024
  • 6
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • culinary cte exam questions with latest update
  • what is the proper rotation of inventory answer

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  • Culinary Arts

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Culinary CTE Exam Questions with
Latest Update
What is the proper rotation of inventory? - Answer-First product received is the first
product used

What is the recipe's yield? - Answer-Number of servings

Which part of the glass should the server not hold when refilling a glass? - Answer-The
rim

When scaling out (weighing) ingredients for baked products, what is the first step? -
Answer-Tare the scale without a container

What are the three main categories of food hazards or food contamination? - Answer-
Chemical, physical, biological

What ingredient is not necessary when preparing mayonnaise? - Answer-Cream

What is not a step of the HACCP system? - Answer-Establish a work schedule

What is the correct ratio of standard mirepoix (onions, celery, carrots)? - Answer-50%
onions, 25% celery, 25% carrots

In a formal table setting, how far should silverware be placed from the edge of the
table? - Answer-1 inch

What is the purpose of POS computerized system? - Answer-To manage inventories as
items are sold

Which items require a safety data sheet (SDS)? - Answer-Stainless steel cleaner

What should be used to measure 12oz. Of flour? - Answer-Scale

In the two-step cooling method, what temperature must food be cooled to within the first
2 hours? - Answer-70 degrees F

What food groups are in the current USDA nutritional guidelines? - Answer-Grain,
vegetables, fruits, dairy, protein

Which tool is not a grade manager garnishing tool kit? - Answer-Whisk

English service refers to which type of food service? - Answer-Family-style restaurant

, What is the most common foodborne illness? - Answer-Salmonella

What does 1 tsp equal? - Answer-1/3 T

Which method is not a safe way to extinguish a hot grease fire? - Answer-Douse with
water

What is not a reason for an inventory control system? - Answer-To develop menus

What should a professional sever do when something goes wrong? - Answer-
Acknowledge the problem, apologize, and resolve the problem

What is is FIFO? - Answer-first in first out

To prevent injury, which grade manager tool has a safety guard for slicing vegetables? -
Answer-Mandolin

What does cooking equal parts of fat and flour by weight produce? - Answer-Roux

What breakfast items provide the most food groups from current USDA nutritional
guidelines? - Answer-Whole grain cereal and milk

Which food is considered to be potentially hazardous? - Answer-Beef jerkey

Before a waiter delivers plated food from the kitchen to the customer, what should be
preformed? - Answer-Wipe plate rim clean

What is the safest way to thaw foods? - Answer-In the refrigerator

What regulatory agency is responsible for inspection of food safety and sanitation in a
commercial kitchen? - Answer-Food and Drug Administration FDA

Which outcome is not a benefit of using a computerized system for purchasing and
inventory control? - Answer-To manage time

What causes botulism? - Answer-Improperly canned food

Which material is not recyclable? - Answer-Glass

What is a combination cooking method? - Answer-Braising

What is the minimum temperature acceptable for a refrigerated food shipment? -
Answer-41 degree f

Which service is preformed at the left side of the guest? - Answer-Serving each course

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