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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
culinarian
B
vegetarian
C
customarian
D
home cook
2) The five basic tastes are
A
salt, sour, bitter, sweet and umami
B
spicy, salt, butter, umami and sour
C
creamy, rich salt, bitter and sweet
D
salt, bitter sweet, earthy and sour
3) What advantage has led employer to value culinary graduates in hiring?
A
culinary graduates have experience with a wide variety of techniques, cuisine theories, and ingredients.
B
culinary graduates are younger
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
holding and plating, broiler station
B
steam cooking and dry heat cooking, roasting and broiling
C
holding, broiler station, fry station, griddle station
D
hot beverage station, cold beverage station, alcoholic beverage station
6) 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
7) The bakery section contains
A
salad cleaning station, salad preparation station, sandwich preparation station
B
hot beverage station, cold beverage station, alcoholic beverage station
C
the fry station, the broiler station, the holding station
D
mixing station, dough baking and proofing, baking and cooling
8) The short order section contains
A
holding and plating, griddle station, fry station, broiler station
B
mixing station, dough holding and proofing, baking and coolin
C
holding, broiler , griddle station, saute/sauces station
D
salad green cleaning, salad preparation, sandwich station
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
Boulanger
D
Apicius
10) 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
*select an answer for all questions
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