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