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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
home cook
C
customarian
D
vegetarian
2) The five basic tastes are
A
salt, bitter sweet, earthy and sour
B
salt, sour, bitter, sweet and umami
C
spicy, salt, butter, umami and sour
D
creamy, rich salt, bitter and sweet
3) What advantage has led employer to value culinary graduates in hiring?
A
culinary graduates are younger
B
culinary graduates are smarter than on-the-job training candidates
C
culinary graduates have experience with a wide variety of techniques, cuisine theories, and ingredients.
D
on-the-job training gives candidates more experience in techniques
4) What is a workstation?
A
a work area where supplies are stored
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 in the kitchen dedicated to a particular task, such as broiling or salad-making
5) The hot foods work section contains:
A
holding, broiler station, fry station, griddle station
B
holding and plating, broiler station
C
hot beverage station, cold beverage station, alcoholic beverage station
D
steam cooking and dry heat cooking, roasting and broiling
6) The garde manger section includes
A
fry station, broiler station, holding and griddle station
B
hot beverage station, cold beverage station
C
holding and plating, fry station, broiler station
D
salad greens cleaning, salad preparation, cold food preparation, sandwich preparation
7) The bakery section contains
A
salad cleaning station, salad preparation station, sandwich preparation station
B
mixing station, dough baking and proofing, baking and cooling
C
the fry station, the broiler station, the holding station
D
hot beverage station, cold beverage station, alcoholic beverage station
8) The short order section contains
A
salad green cleaning, salad preparation, sandwich station
B
holding and plating, griddle station, fry station, broiler station
C
holding, broiler , griddle station, saute/sauces 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
Escoffier
B
Apicius
C
Boulanger
D
Mitterand
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 zone and back zone
D
front of the establishment and back of the establishment
*select an answer for all questions
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