PS1 Chapter 4 Professionalism, Stations Section 4.1: Question Preview (ID: 21564)


Below is a preview of the questions contained within the game titled PS1 CHAPTER 4 PROFESSIONALISM, STATIONS SECTION 4.1: Introduction, Definitions, Work Sections And Stations .To play games using this data set, follow the directions below. Good luck and have fun. Enjoy! [print these questions]


Play games to reveal the correct answers. Click here to play a game and get the answers.

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) home cook b) culinarian c) customarian d) vegetarian
The five basic tastes are
a) salt, sour, bitter, sweet and umami b) salt, bitter sweet, earthy and sour c) spicy, salt, butter, umami and sour d) creamy, rich salt, bitter and sweet
What advantage has led employer to value culinary graduates in hiring?
a) culinary graduates are smarter than on-the-job training candidates b) on-the-job training gives candidates more experience in techniques c) culinary graduates have experience with a wide variety of techniques, cuisine theories, and ingredients. d) culinary graduates are younger
What is a workstation?
a) a work area in the kitchen dedicated to a particular task, such as broiling or salad-making b) a work area in the dining room for rolling silverware and serving guests c) a work area dedicated to different tasks d) a work area where supplies are stored
The hot foods work section contains:
a) hot beverage station, cold beverage station, alcoholic beverage station b) holding and plating, broiler station c) steam cooking and dry heat cooking, roasting and broiling d) holding, broiler station, fry station, griddle station
The garde manger section includes
a) fry station, broiler station, holding and griddle station b) salad greens cleaning, salad preparation, cold food preparation, sandwich preparation c) holding and plating, fry station, broiler station d) hot beverage station, cold beverage station
The bakery section contains
a) the fry station, the broiler station, the holding station b) salad cleaning station, salad preparation station, sandwich preparation station c) hot beverage station, cold beverage station, alcoholic beverage station d) mixing station, dough baking and proofing, baking and cooling
The short order section contains
a) holding and plating, griddle station, fry station, broiler station b) holding, broiler , griddle station, saute/sauces station c) mixing station, dough holding and proofing, baking and coolin d) salad green cleaning, salad preparation, sandwich station
This man created the kitchen and dining room brigade system to improve the reputation of food workers in France
a) Apicius b) Escoffier c) Boulanger d) Mitterand
A foodservice operation is generally divided into these two areas
a) front of the house and back of the house b) front zone and back zone c) front area and back area d) front of the establishment and back of the establishment
Play Games with the Questions above at ReviewGameZone.com
To play games using the questions from the data set above, visit ReviewGameZone.com and enter game ID number: 21564 in the upper right hand corner at ReviewGameZone.com or simply click on the link above this text.

TEACHERS / EDUCATORS
Log In
| Sign Up / Register