A) Personal preferences B) The weather C) Budget and dietary restrictions D) Tablecloth color
A) 5-15% B) 60-70% C) 40-50% D) 25-35%
A) 10-20 lbs B) 25-35 lbs C) 40-50 lbs D) 60-70 lbs
A) Roast at a very high temperature B) Use a variety of different vegetables C) Overcrowd the roasting pans D) Cut vegetables into uniform sizes
A) Boiling in large stockpots B) Using a slow cooker C) Baking in sheet pans D) Frying in batches
A) Chopping vegetables B) Mixing ingredients C) Serving individual portions D) Holding and transporting food
A) Makes cookies bake faster B) Adds flavor to the cookies C) Prevents sticking and ensures easy cleanup D) Reduces the need for cooling racks
A) 165°F (74°C) B) 140°F (60°C) C) 120°F (49°C) D) 155°F (68°C)
A) Gel fuel B) Wood C) Liquid fuel D) Propane
A) Using separate cutting boards for raw and cooked foods B) Storing raw meat above cooked foods C) Using the same gloves for all tasks D) Washing knives only at the end of the day
A) Leaving uncovered to vent B) Stacking in cardboard boxes C) Using insulated food carriers D) Covering with aluminum foil
A) 16-24 ounces B) 8-12 ounces C) 4-8 ounces D) 32-40 ounces
A) Using a commercial potato peeler B) Boiling and then peeling C) Peeling by hand with a paring knife D) Using a vegetable peeler
A) To make the casserole easier to slice B) To ensure even cooking throughout the casserole C) To reduce the calorie count D) To add more flavor
A) Add cold liquids rapidly B) Use a high-speed blender C) Maintain a stable temperature and use a roux or starch D) Overcook the sauce
A) Maintaining food temperature B) Ease of cleaning C) Aesthetic appeal D) Cost
A) Add dressing immediately after washing B) Overdress the lettuce C) Wash and dry thoroughly, store separately from dressing D) Freeze the lettuce for a short time
A) Not providing serving utensils B) Using pre-portioned serving utensils C) Encouraging overfilling plates D) Allowing guests to serve themselves with any utensil
A) Ice bath or shallow containers B) Sealing tightly while hot C) Leaving at room temperature overnight D) Placing in a deep container
A) Having all ingredients prepped and organized; improves efficiency B) Washing dishes; maintains cleanliness C) The act of setting the table; enhances presentation D) A type of French sauce; adds flavor
A) Water B) Vinegar C) Oil D) Sugar
A) Assume no one has allergies B) Tell people to eat at their own risk C) Clearly label dishes with allergen information D) Don't offer allergen-free options
A) Paring knife B) Slicing knife C) Bread knife D) Cleaver
A) Maintaining a consistent oil temperature B) Overcrowding the fryer C) Using a small pot D) Using old oil
A) Don't provide serving utensils B) Set up multiple stations for popular items C) Make guests wait in a single line D) Offer only one of each item
A) Conventional oven B) Convection oven C) Toaster oven D) Microwave oven
A) Adding more water during cooking B) Refrigerating immediately after cooking C) Overcooking the rice D) Rinsing the rice before cooking
A) Dispose of it properly B) Donate it without proper protocols C) Leave it out for guests D) Take it home
A) Ignore the complaint B) Listen attentively and offer a solution C) Argue with the customer D) Blame someone else
A) Focusing only on taste B) Ignoring dietary restrictions C) Improvisation and creativity D) Time management and organization |