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