Culinary Arts

After which situation must food handlers wash their hands?

After which situation must food handlers wash their hands?

After which situation must food handlers wash their hands?
a. After smoking
b. After clearing a table of dirty dishes
c. After handling raw food(s)
d. All of the above

SinanToma   91   2 Replies

吕子瑜

How can you detect if food is contaminated?

How can you detect if food is contaminated?

How can you detect if food is contaminated?
a. “off” odour
b. visible mould
c. bitter taste
d. None of the above.

godzirrraaaaa   87   2 Replies

godzirrraaaaa

In the 19th century, what cooking technique replaced the use of spits, grills, and large pots in a ...

In the 19th century, what cooking technique replaced the use of spits, grills, and large pots in a ...

In the 19th century, what cooking technique replaced the use of spits, grills, and large pots in a wood- or coal-burning hearth, thus making cooking safer and more controllable?

godzirrraaaaa   55   2 Replies

godzirrraaaaa

Which style of service involves a captain who takes the order, cooks tableside, and serves the ...

Which style of service involves a captain who takes the order, cooks tableside, and serves the ...

Which style of service involves a captain who takes the order, cooks tableside, and serves the guests while the waiters serve bread and water and clear the table after each course?

UnlceTony   55   2 Replies

UnlceTony

In which style of service does the waiter serve the entree and side dishes from a platter to each ...

In which style of service does the waiter serve the entree and side dishes from a platter to each ...

In which style of service does the waiter serve the entree and side dishes from a platter to each diner’s plate?

godzirrraaaaa   54   2 Replies

godzirrraaaaa

Like the back-of-the-house (i.e., kitchen) staff, the front-of-the-house (i.e., dining room) staff ...

Like the back-of-the-house (i.e., kitchen) staff, the front-of-the-house (i.e., dining room) staff ...

Like the back-of-the-house (i.e., kitchen) staff, the front-of-the-house (i.e., dining room) staff is also organized into a brigade.
a. True

b. False

UnlceTony   63   2 Replies

UnlceTony

The separation of tasks in the kitchen has its roots in:a. brigadesb. guildsc. Boulanger’s ...

The separation of tasks in the kitchen has its roots in:a. brigadesb. guildsc. Boulanger’s ...

The separation of tasks in the kitchen has its roots in:
a. brigades
b. guilds
c. Boulanger’s restaurant
d. the French court

UnlceTony   58   2 Replies

UnlceTony

What does the term brigade refer to in a professional kitchen?

What does the term brigade refer to in a professional kitchen?

What does the term brigade refer to in a professional kitchen?
a. An apprenticeship system.
b. Dining room management.
c. The staff organization.
d. The chef delegating.

XtremeOc   203   2 Replies

Aryan Mamgain

What characterized the 19th-century dining style created by Carême and called grande cuisine?

What characterized the 19th-century dining style created by Carême and called grande cuisine?

What characterized the 19th-century dining style created by Carême and called grande cuisine?
a. Simplified sauces and garnishes.
b. Elegant home cooking.
c. Intricately prepared and garnished courses.
d. Light, naturally flavoure

godzirrraaaaa   214   2 Replies

slincoln

Conversion Factor

Conversion Factor

A recipe yields six 2-oz portions. The chef wants to serve twenty-five 5-oz portions. What is the conversion factor?

Anonymous   174   3 Replies

bio_man

Many vitamins were discovered in the 1920s. (T/F)

Many vitamins were discovered in the 1920s. (T/F)

Many vitamins were discovered in the 1920s.

True

False

charles C   245   3 Replies

habiba

Senegal has a tea drinking ceremony in which the first cup has no sweetening, the second cup has a ...

Senegal has a tea drinking ceremony in which the first cup has no sweetening, the second cup has a ...

[html]Senegal has a tea drinking ceremony in which the first cup has no sweetening, the second cup has a little sweetener, and the third cup has a lot of sweetener. This is to symbolize ______________.

▸ the riches of the country

▸ romance, and the

kristallqiu99   653   3 Replies

fallonw

The foundation of Greek and Western cuisine is rooted in the ____________ civilization.

The foundation of Greek and Western cuisine is rooted in the ____________ civilization.

The foundation of Greek and Western cuisine is rooted in the ____________ civilization.

▸ Egyptian

▸ Minoan

▸ Chinese

▸ Turkish

cmesser94   754   3 Replies

longzd

The people that brought sugar, almonds, and oranges to Spain were the:

The people that brought sugar, almonds, and oranges to Spain were the:

The people that brought sugar, almonds, and oranges to Spain were the:

▸ Romans

▸ Moors

▸ Greeks

▸ Mexicans

diannrmns01   808   3 Replies

P For priv

Unification of Italian cuisine, ending up with a more complex and richer cuisine, occurred between ...

Unification of Italian cuisine, ending up with a more complex and richer cuisine, occurred between ...

Unification of Italian cuisine, ending up with a more complex and richer cuisine, occurred between the twelfth and fourteenth centuries.

▸ true

▸ false

Tyalis   284   3 Replies

jroockets12346

The creamy Italian sauce that is a close cousin to one of the French mother sauces is:

The creamy Italian sauce that is a close cousin to one of the French mother sauces is:

The creamy Italian sauce that is a close cousin to one of the French mother sauces is:

▸ Marinara

▸ Bolognese

▸ Besciamella

▸ Pesto

AlexClark   1143   3 Replies

Tony Lin3

France is divided by cuisine style into the North and the South, with each area being represented by ...

France is divided by cuisine style into the North and the South, with each area being represented by ...

[html]France is divided by cuisine style into the North and the South, with each area being represented by what products?

▸ North: rice, butter, pork; South: fish, sauerkraut, wine

▸ North: chocolate, potatoes, mussels; South: spinach, milk, hard c

shirleybb177   933   3 Replies

Tony Lin3

The area of India that has a propensity for vegetarianism is the:

The area of India that has a propensity for vegetarianism is the:

The area of India that has a propensity for vegetarianism is the:

▸ North

▸ South

▸ East

▸ West

Mymikym   668   3 Replies

Tutala

Many countries and cultures have influenced Indian cuisine, including the Romans, the Portuguese, ...

Many countries and cultures have influenced Indian cuisine, including the Romans, the Portuguese, ...

Many countries and cultures have influenced Indian cuisine, including the Romans, the Portuguese, the British, and the ______________.

▸ Persians

▸ Chinese

▸ Turks

▸ French

vd530   849   3 Replies

therocket804

Which of the following is NOT a sub-style (or derivative) of a Stout Ale?

Which of the following is NOT a sub-style (or derivative) of a Stout Ale?

Which of the following is NOT a sub-style (or derivative) of a Stout Ale?

▸ IPA

▸ Imperial

▸ Oatmeal

▸ Milk or sweet

baileymeredith   607   3 Replies

Jax

A hospital sells Dannon Yogurt in the cafeteria. This is an example of which type of branding?

A hospital sells Dannon Yogurt in the cafeteria. This is an example of which type of branding?

A hospital sells Dannon Yogurt in the cafeteria. This is an example of which type of branding?
 
  a. restaurant
  b. manufacturer's
  c. signature
  d. local

husna95   129   3 Replies

Zlovespigs

The Chicken-Broccoli Stir Fry is being prepared for sensory analysis by five staff members. Identify ...

The Chicken-Broccoli Stir Fry is being prepared for sensory analysis by five staff members. Identify ...

The Chicken-Broccoli Stir Fry is being prepared for sensory analysis by five staff members. Identify at least three Quality Standards that you would use as criteria for judging the quality of the prepared product.
 
  What will be an ideal

MohamadMatar   103   3 Replies

sushx ban

The primary heat transfer for roast beef is:

The primary heat transfer for roast beef is:

The primary heat transfer for roast beef is:
 
  a. convection
  b. conduction
  c. radiation
  d. induction

rutu0309   273   3 Replies

jrcourv13

What did the Roman conquerors plant along the banks of the Rhine and Mosel Rivers to quench their ...

What did the Roman conquerors plant along the banks of the Rhine and Mosel Rivers to quench their ...

What did the Roman conquerors plant along the banks of the Rhine and Mosel Rivers to quench their thirst for fermented beverages?
 
  A) Barley
 
  B) Hops
 
  C) Corn
 
  D) Grape vines

thosette   836   3 Replies

cookingqs

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia ...

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia ...

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia and Easter Europe?
 
  A) Braising and grilling
 
  B) Baking and roasting
 
  C) Saut and deep frying
 

tyler0468   886   3 Replies

Anonymous

A chef uses a knife to chop walnuts for a dessert and then uses the same knife to slice a carrot for ...

A chef uses a knife to chop walnuts for a dessert and then uses the same knife to slice a carrot for ...

A chef uses a knife to chop walnuts for a dessert and then uses the same knife to slice a carrot for a customer with a nut allergy. This is an example of
 
  a. cross-connection.
  b. cross-allergens.
  c. cross-infected.
 

rutu0309   251   3 Replies

etherae1

A dish has a food cost of 2.44 and a direct labor cost of 1.02 . Using the prime cost method and a ...

A dish has a food cost of 2.44 and a direct labor cost of 1.02 . Using the prime cost method and a ...

A dish has a food cost of 2.44 and a direct labor cost of 1.02 . Using the prime cost method and a price factor of 3.2, what is the appropriate sales price for this dish?
 
  What will be an ideal response?

mndcurrier   226   3 Replies

umogal

A restaurant earns 3,950 in sales from 64 guests for Monday's dinner. 4 back-of-the-house employees ...

A restaurant earns 3,950 in sales from 64 guests for Monday's dinner. 4 back-of-the-house employees ...

A restaurant earns 3,950 in sales from 64 guests for Monday's dinner. 4 back-of-the-house employees work the full three-hour dinner shift that night. What is the back-of-the-house team's sales per person-hour rate?
 
  What will be an idea

olamiju   186   3 Replies

sunmathur2000

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or ...

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or ...

What is the proper term that describes the transfer of heat when heat energy hits a cake pan or baking sheet placed in a hot oven?
 
  a) Infrared
   b) Conduction
   c) Natural convection
   d) Radiation

mysttrr   208   3 Replies

Zlovespigs

A recipe yields 6 two-ounce portions. The chef wants to serve 25 five-ounce portions. What is the ...

A recipe yields 6 two-ounce portions. The chef wants to serve 25 five-ounce portions. What is the ...

A recipe yields 6 two-ounce portions. The chef wants to serve 25 five-ounce portions. What is the conversion factor?
 
  What will be an ideal response?

horatioo   364   3 Replies

Koko65

Kosher dietary laws forbid the eating of which foods?

Kosher dietary laws forbid the eating of which foods?

Kosher dietary laws forbid the eating of which foods?
 
  a. Pork
  b. Shellfish
  c. Cheese
  d. All of the above
  e. a and b only.

NATTYICE325   184   3 Replies

Anonymous

There are federal, state and local laws that dictate what can and cannot be said in menu listings. ...

There are federal, state and local laws that dictate what can and cannot be said in menu listings. ...

There are federal, state and local laws that dictate what can and cannot be said in menu listings.
 
  Indicate whether the statement is true or false

dubluis31   844   3 Replies

Zlovespigs

Orange juice which was fresh prior to its being frozen could be listed as:

Orange juice which was fresh prior to its being frozen could be listed as:

Orange juice which was fresh prior to its being frozen could be listed as:
 
  a. fresh orange juice
  b. frozen orange juice
  c. orange juice
  d. b or c
  e. a, b, or c

Dkavanagh   799   3 Replies

hamdan

A menu covered with plastic adhered to it --

A menu covered with plastic adhered to it --

A menu covered with plastic adhered to it --
 
  a. is known as a polyurethane menu.
  b. is known as a laminated menu.
  c. is used in restaurants where selling prices change frequently.
  d. b and c
  e. none of the

fpotestio   1188   3 Replies

Tony Yu

Which of the following statements regarding family style restaurant lunch menus is true?

Which of the following statements regarding family style restaurant lunch menus is true?

Which of the following statements regarding family style restaurant lunch menus is true?
 
  a. Menu offerings should be lighter than dinner menus
  b. Portion sizes should be larger than dinner portions
  c. The focus should be

horatioo   203   3 Replies

msbrit90

Pâte à choux is leavened with eggs. (True or false?)

Pâte à choux is leavened with eggs. (True or false?)

Pâte à choux is leavened with eggs.
a. True

b. False

godzirrraaaaa   132   3 Replies

Kolawole

The tops of muffins will be cracked and uneven if:a. the oven temperature was too lowb. too much ...

The tops of muffins will be cracked and uneven if:a. the oven temperature was too lowb. too much ...

The tops of muffins will be cracked and uneven if:
a. the oven temperature was too low
b. too much baking soda was used
c. the batter was overmixed
d. the oven temperature was too high

godzirrraaaaa   223   3 Replies

Önem Taşar

Lamb flank is commonly used in shepherd’s pie. (True or false?)

Lamb flank is commonly used in shepherd’s pie. (True or false?)

Lamb flank is commonly used in shepherd’s pie.
a. True

b. False

godzirrraaaaa   161   3 Replies

Angels

A beef consommé is being prepared with 1.5 kg of meat. How many egg whites are needed for the ...

A beef consommé is being prepared with 1.5 kg of meat. How many egg whites are needed for the ...

A beef consommé is being prepared with 1.5 kg of meat. How many egg whites are needed for the clarification?
a. 12
b. 15
c. 20
d. 25

UnlceTony   159   3 Replies

Aisha Nakhuda

Which of the following is a characteristic of a convection oven?

Which of the following is a characteristic of a convection oven?

Which of the following is a characteristic of a convection oven?
a. It tends to cook unevenly.
b. It cooks foods slowly.
c. It uses a fan to circulate air.
d. It uses an electronic device to control convection.

UnlceTony   114   3 Replies

Henry1998