Culinary
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| The single most important part of personal hygiene is? | washing hands
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| What is the combination of all the services that people will pay for and need when away from home? | Hospitality and Food service
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| Bacteria grow especially fast in the temperature danger zone? | 41* F to 141* F
5* C to 61* C
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| What is it called when several people connect for the purpose of building relationships that may result in career advancement? | Networking
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| After four hours of continuously making sandwiches, what actions should the food handler perform to the work surface? | Clean
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| A food service organization that works to hire individuals with different backgrounds, religions, and experiences appreciates? | Diversity
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| What is a food safety management system typically designed to prevent? | Food borne illnesses
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| Treating people fairly and holding others accountable is an example of what? | Coaching and Developing others
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| An example of cookware with two handles used for boiling and simmering foods is the? | Stockpot
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| When receiving food from a vendor, scales are used to? | Confirmed ordered amounts
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| Body language and gestures are which type of communication? | Nonverbal
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| The factors that affect a sanitizer's effectiveness are? | Contact time, Temperature, and Concentration
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| The term saucier refers to a? | A cook who specializes in making sauces
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| who is primarily responsible for seating customers in a contemporary full-service operation? | Host/ess
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| In which type of pan should scrambled eggs for a breakfast buffet be placed? | Hotel
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| Which type of flour has a low gluten content? | Cake
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| What is the formula for increasing or decreasing a recipe yield? | (Desired yield/ original yield)* each ingredient amount
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| How does good customer service benefit the operation? | Marketing costs decrease
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| Why doesn't the use of microwave ovens for cooking typically allow for browning? | It is only used to reheat already cooked items
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| Which one of the following is a classical knife cut? | Rondelle
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| How is food service typically handled within the noncommercial segment? | Contract feeding and self-operators
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| Which is a respectful way for a listener to agree with a speaker's point? | Nodding
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| Which of the following is the PRIMARY consideration when deep-frying mul | Recovery Time
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| Which job search tool is a collection of samples that highlight interests, talents, contributions, and studies? | Portfolio
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| When managers attempt to identify with the feeling, thoughts, or attributes of an employee, they are showing what? | Empathy
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| Why are preschool-aged children at a higher risk for food borne illness? | Their immune systems have not fully developed
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| The term used in the restaurant and food service industry to 'put in place' is called? | Mise en place
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| When referring to SMART goals what does the M stand for? | Measurable
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| In a typical kitchen setting the grade-manger station includes which responsibility? | Salad prepping
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| Which item is most likely to become unsafe when time and temperature are abused? | Sliced tomatoes
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| An example |
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Created by:
NatalieCGarvin
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