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