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PS1 Chapter 4 Professionalism, Stations Section 4.1
Test Description: Introduction, definitions, work sections and stations
Instructions: Answer all questions to get your test result.
1) This person has studied and continues to study the art of cooking and works at learning the foundation skills and techniques of the profession.
A
customarian
B
vegetarian
C
home cook
D
culinarian
2) The five basic tastes are
A
creamy, rich salt, bitter and sweet
B
salt, sour, bitter, sweet and umami
C
salt, bitter sweet, earthy and sour
D
spicy, salt, butter, umami and sour
3) What advantage has led employer to value culinary graduates in hiring?
A
culinary graduates are younger
B
culinary graduates have experience with a wide variety of techniques, cuisine theories, and ingredients.
C
on-the-job training gives candidates more experience in techniques
D
culinary graduates are smarter than on-the-job training candidates
4) What is a workstation?
A
a work area where supplies are stored
B
a work area in the kitchen dedicated to a particular task, such as broiling or salad-making
C
a work area in the dining room for rolling silverware and serving guests
D
a work area dedicated to different tasks
5) The hot foods work section contains:
A
steam cooking and dry heat cooking, roasting and broiling
B
holding and plating, broiler station
C
hot beverage station, cold beverage station, alcoholic beverage station
D
holding, broiler station, fry station, griddle station
6) The garde manger section includes
A
holding and plating, fry station, broiler station
B
fry station, broiler station, holding and griddle station
C
hot beverage station, cold beverage station
D
salad greens cleaning, salad preparation, cold food preparation, sandwich preparation
7) The bakery section contains
A
hot beverage station, cold beverage station, alcoholic beverage station
B
the fry station, the broiler station, the holding station
C
salad cleaning station, salad preparation station, sandwich preparation station
D
mixing station, dough baking and proofing, baking and cooling
8) The short order section contains
A
holding, broiler , griddle station, saute/sauces station
B
salad green cleaning, salad preparation, sandwich station
C
holding and plating, griddle station, fry station, broiler station
D
mixing station, dough holding and proofing, baking and coolin
9) This man created the kitchen and dining room brigade system to improve the reputation of food workers in France
A
Mitterand
B
Escoffier
C
Apicius
D
Boulanger
10) A foodservice operation is generally divided into these two areas
A
front of the house and back of the house
B
front area and back area
C
front of the establishment and back of the establishment
D
front zone and back zone
*select an answer for all questions
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