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