Level 2 Final Foundations of restaurant; Culinary Art

Road construction in front of a restaurant would be considered what part of a SWOT analysis?
A. Opportunity
B. Threat
C. Strength
D. Weakness

Threat

Potatoes should be store in a cool, dry place at temperature ranging from...
A. 32°F (0°C)-37°F (3°)
B. 45°F (7°C)-55°F (13°C)
C. 65°F (18°C)-75°F (24°C)
D. 85°F (29°C)-95°F (35°C)

45°F (7°C)-55°F (13°C)

Vegetables that need to ripen should be stored at temperature between...
A. 30°F (-1°C) and 35°F (2°C)
B. 45°F (7°C) and 50°F (10°C)
C. 65°F (18°C) and 70°F (21°C)
D. 85°F (29°C) and 90°F (32°C)

65°F (18°C) and 70°F (21°C)

Which of the following refers to drizzling a design on a dessert plate?
A. Piping
B. Glazing
C. Pooling
D. Napping

Napping

What is a recognized characteristic of game birds?
A. Mild flavor
B. Lighter colored meat
C. Higher nutritional value
D. A strong, distinctive taste

A strong, distinctive taste

All cheeses have three basic parts: water, fate, and
A. Protein
B. Rind
C. Curd
D. Whey

Protein

Regularly running out of a menu item is the result of a failure in which step of the purchasing cycle?
A. Writing product bid specifications
B. Determining what needs to be purchased
C. Determining staffing needs
D. Selecting an excellent vendor

Determining what needs to be purchased

A 3-2-1 pie dough is made one part
A. Fat
B. Water
C. Flour
D. Egg

Water

The purpose of kneading dough is to
A. Develop the gluten in the dough
B. Thoroughly combine the dough's ingredients
C. Release gasses from the dough's starter
D. Create a thin coating of natural oil around the dough

Develop the gluten in the dough

The part of a grain kernel that contains most of the starch and protein is the
A. Eye
B. Bran
C. Germ
D, Endosperm

Endosperm

Employee turnover is defined as the number of employees
A. Available on-call
B. Needed to fill one shift
C. Budgeted for a given time period
D. Hired to fill one position in a year's time

Hired to fill one position in a year's time

How should strips of meat be prepared for sauté?
A. Barded tightly
B. Dusted lightly with flour
C. Tossed gently in mirepoix
D. Dipped quickly in marinade

Dusted lightly with flour

The purpose of barding a cut of meat is to
A. Add fresh herbs
B. Add seasoning
C. Provide a garnish
D. Provide moisture

Provide moisture

What are the two categories of seafood?
A. Crustaceans and fin fish
B. Round fish and crustaceans
C. Shellfish and round fish
D. Fin fish and shellfish

Fin fish and shellfish

Farm-to-chef programs allow operations to purchase directly from which type of source in the channel of distribution?
A. Retail
B. Primary
C. Intermediary
D. Agricultural

Primary

In addition to American and English, what is the other breakfast service commonly used in the United States?
A. French
B. Russian
C. Family style
D. Continental

Continental

A profit and loss report is a compilation of which two items?
A. Labor and revenue costs
B. Production and labor costs
C. Sales and revenues
D. Sales and costs

Sales and Costs

Which of the following labels indicates the highest quality of butter?
A. US Prime
B. Extra Fancy
C. US Choice
D. Grade AA or A

Grade AA or A

Fatty fish are best prepared by
A. Baking
B, Braising
C. Stewing
D. Poaching

Baking

An operation began the month with a $25,000 food inventory, closed the month with $23,000, and purchased $19,000 worth of food products. Food sales for the month totaled $63,000. What was the food cost percentage?
A. 27.3
B. 30.9
C. 32.2
D. 33.3

33.3

What creates challenges in meeting the established quality specifications for fresh foods?
A. Lack of availability of knowledge receiving personnel in the geographic region
B. The wide variance in seasonality, availability, and degree of freshness of products
C. Difficulty in determining the right amount to purchase due to unpredictability of demand
D. High energy costs required for delivery and preservation of food at optimal temperatures

Wide variance in seasonality, availability, and degrees of freshness of products

The initial butchering of an animal carcass produces which cut of meat?
A. Primal
B. Retail
C. Loin
D. Choice

Primal

Which piece of equipment should be used to temper chocolate?
A. Chinois
B. Colander
C. Saute pan
D. Double boiler

Double boiler

Eggs that are cracked open and combined in a container are known as
A. Basted
B. Poached
C. Pooled
D. Shirred

Pooled

Which of the following is a finishing technique that gives vegetables a glossy appearance by adding a small amount of honey or sugar?
A. Glazing
B. Napping
C. Braising
D. Poaching

Glazing

Which question is illegal to ask in an interview?
A. How long have you worked in this industry?
B. Have you ever been convicted of a felony?
C. Why do you want to work here?
D. Where were you born?

Where were you born?

What is another name for a laminated dough?
A. Phyllo
B. Pate brisee
C. Roll-in dough
D. Pate a choux

Roll-in dough

What is the formula for increasing or decreasing recipe yields?
A. Original yield added to desired yield
B. Original yield divided by desired yield
C. Desired yield divided by original yield
D. Desired yield multiplied by original yield

Desired yield divided by original yield

What chemical process occurs when oxygen comes in contact with the flesh of cut fruit?
A. Oxidation
B. Caramelization
C. Poly-phenol oxidase
D. Enzymatic browning

Enzymatic browning

How should fin fish be stored?
A. In a self-draining container
B. In its original packaging
C. Wrapped in foil
D. Wrapped in newspaper

In a self-draining

Which of the following costs are MOST impacted by business volume?
A. Rent
B. Labor
C. Utilities
D. Insurance

Labor

What are the main ingredients in ganache?
A. Chocolate and cream
B. Egg whites and chocolate
C. Simple syrup and cream
D. Simple syrup and vanilla

Chocolate and cream

Which type of legume is most often used to prepare hummus?
A. Garbanzo
B. Lentil
C. Lima
D. Fava

Garbanzo

Most recipes are based in which size of egg?
A. Small
B. Medium
C. Large
D. Jumbo

Large

Which kind of chicken meat is low in calories and fat content?
A. Dark
B. White
C. Leg
D. Thigh

White

Using the food cost percentage method, which item would be divided by the food cost in order to calculate menu price?
A. Food cost percentage
B. Labor cost percentage
C. Menu price percentage
D. Dollar amount percentage

Food cost percentage

What does the term "natural" mean when applied to fresh produce?
A. The term is legally meaningless
B. Natural indicates organic ingredients
C. The food provides better nutrition
D. The produce is 100% sustainable

The term is legally meaningless

Hydroponic farming allows producing to be
A. Available year round
B. Grown in mud
C. Certified organic
D. Disease- and insect free

Available year round

Which type of training ensures that all employees receive the same information?
A. On-the-job
B. Cross
C. Group
D. Face-to-face

Group

In the body, which function do lipids have?
A. Regulating insulin
B. Aiding digestion
C. Carrying vitamins
D. Boosting liver function

Carrying vitamins

What can happen when stirred custards are overheated?
A. Break
B. Dissolve
C. Separate
D. Curdle

Curdle

Which type of connective tissue will break down during the process of cooking meat?
A. Elastin
B. Collagen
C. Silverskin
D. Gristle

Collagen

The four ingredients used to make fresh pasta are
A. Olive oil, flour, salt, and milk
B. Water, olive oil, salt, and flour
C. Flour, olive oil, salt, and eggs
D. Cream, corn oil, salt, and flour

Flour, olive oil, salt and eggs

The number of times a menu item is sold in a particular time period is called the
A. Contribution margin
B. Food cost
C. Menu mix
D. Sales volume

Sales volume

What are the three main functions of icing?
A. Cover up mistakes, add flavor, and provide increased revenue
B. Provide a protective coating, contribute flavor and richness, and improve appearance
C. Protect products from infestation, add a decorative touch, and improve taste
D. Increase sweetness, improve texture, and add eye appear

Provide a protective coating, contribute flavor and richness, and improve appearance

Which food item is often considered to be a vegetable but is actually a fruit?
A. Broccoli
B. Tomato
C. Green bean
D. Pea

Tomato

One of the BEST potatoes for baking is a
A. New
B. Yam
C. Russet
D. Yukon Gold

Russet

Emailing information to college students about the coffee shop on campus is an example of
A. Direct marketing
B. A premium program
C. Personal selling
D. Public relations

Direct marketing

Lean doughs contain very little or no
A. Liquid and yeast
B. Eggs and water
C. Milk and flour
D. Sugar and fat

Sugar and fat

In order to lower cholesterol, for which of the following products should a substitution be made?
A. Vegetable oil
B. Sugar
C. Egg
D. Flour

Egg

Which effect do food additives have on food?
A. Cost increase
B. Fat elimination
C. Calorie reduction
D. Shelf life extension

Shelf life extension

The financial plan for a food service business created for a specific period of time is known as its
A. Operating Budget
B. Sales history
C. Moving Average
D. Profit-and-loss report

Operating budget

The first step in every marketing plan is to
A. Develop a market strategy
B. Establish marketing objectives
C. Research the market
D. Implement a marketing action plan

Research the market

Growing vegetables without soil in nutrient enriched water is known as which type of farming?
A. Hydroponic
B. Organic
C. Sustainable
D. Green

Hydroponic

Pasta, rice, potatoes, and cereal are examples of what type of nutrient?
A. Carbohydrates
B. Lipids
C. Protein
D. Vitamins

Carbohydrates

Which of the following tends to have a chewy texture and crisp crust?
A. Pie dough
B. Rich dough
C. Lean dough
D. Sour dough

Lean dough

A good source of protein is (are):
A. Clover honey
B. Shell eggs
C. Olive oil
D. Balsamic vinegar

Shell eggs

Which of the following criteria can be used to reject poultry?
A. Red wing tips
B. Vacuum sealed packaging
C. Stickiness under the wings
D. Firm flesh that springs back

Stickiness under the wings

The highest USDA quality rating that can be given in poultry is
A. Prime #1
B. Grade A
C. US #1
D. US Extra Fancy

Grade A

Which of the following breakfast meats would shrink the most during cooking?
A. Ham
B. Fish
C. Bacon
D. Sausage

Bacon

Which is made from a lean dough?
A. Soft rolls
B. Danish
C. French bread
D. Muffins

French bread

Which type of potato would be the best choice for an operation that has limited storage space and a wide variety variety of menu items containing potatoes?
A. Low starch, low moisture
B. Medium starch, medium moisture
C. High storage, low moisture
D. High starch, high moisture

Medium starch, medium moisture

Which cooking method is the BEST for a cut of meat with a lot of marbling?
A. Stewing
B. Braising
C. Poaching
D. Broiling

Broiling

The four components of a SWOT analysis are
A. Services, weaknesses, opportunities and threats
B. Strengths, weaknesses, organization, and threats
C. Services, weaknesses, obstacles, and threats
D. Strengths, weaknesses, opportunities, and threats

Strengths, weaknesses, opportunities, and threats

An efficient and safe way to reduce water usage in an operation is to
A. Make sure that dishwasher loads are full
B. Leave faucets running on a very low level
C. Remove sink aerators
D. Use cold water for dishwashing

Make sure that dishwasher loads are full

How is food cost calculated?
A. Daily sales + closing inventory
B. Daily sales - closing inventory
C. Opening inventory + purchases + closing inventory
D. Opening inventory + purchases - closing inventory

Opening inventory + purchases - closing inventory

What is the term for the ideal amount of inventory that an operating should have?
A. Par stock
B. Stockout
C. On-hand storage
D. Opening inventory

Par stock

The most common sources of renewable energy include
A. Water, wind, geothermal, and petroleum
B. Water, wind, solar, and biomass
C. Water, wind, solar, and fossil fuels
D. Water, wind, coal, and biomass

Water, wind, solar, and biomass

Which organization is most likely to use a formal purchasing process?
A. Coffee shop
B. Family owned pizzeria
C. Bakery located in an office building
D. Casual-dining chain with units in four states

Casual-dinning chain with units in four states

Employees learn how to perform the duties of another job within the operation in
A. Cross training
B. On-the-job training
C. Group training
D. Classroom training

Cross-training

Which grain is used to create grits?
A. Oats
B. Corn
C. Barley
D. Wheat

Corn

In a channel of distribution, wholesalers, suppliers, and distributors are considered to be
A. Caterers
B. Primary sources
C. Retailers
D. Intermediaries

Intermediaries

Most fresh fruits purchased for foodservice operations are graded
A. U.S. Extra Fancy
B. U.S. Fancy
C. U.S. No.1.
D. U.S. No.2

U.S. Fancy

Corn, pass, and beans are which type of vegetable?
A. Root
B. Seed
C. Green
D. Leafy

Seed

As sales volume increases, labor costs tend to
A. Decrease
B. Increase
C. Remain the same
D. Fluctuate unpredictably

Increase

The first step in preparing fruits and vegetables is
A. Zesting
B. Cleaning
C. Peeling
D. Wiping

Cleaning

Which of the following terms refers to the amount produced by a standardized recipe?
A. Value
B. Yield
C. Portion
D. Serving

Yield

A lower-fat substitute for ground beef is ground
A. Sausage
B. Goose thigh
C. Turkey thigh
D. Turkey breast

Turkey breast

Forecasting food service sales is an estimate of
A. Future sales
B. Kitchen portion sizes
C. New customer counts
D. Average sales per customer

Future sales

What is the require internal temperature that poultry stuffing must reach?
A. 135°F
B. 145°F
C. 155°F
D. 165°F

165°F

Employees covered under the Fair Labor Standards Act (FLSA) who must be paid a minimum wage and overtime for working over 40 hours per week are classified as
A. Exempt
B. Non-exempt
C. Essential
D. Non-essential

Non-exempt

Vanilla sauce, gelatin, and whipped cream are combined to make which dessert filling?
A. Pastry cream
B. Sabayon
C. Bavarian cream
D. Crème anglaise

Bavarian cream

A restaurant uses the food cost percentage method to price its menu. With a food cost percentage of 30% for each dish, what should the menu price be for an entrée with a raw food cost of four dollars?
A. 7.5
B. 12
C. 13.33
D. 16

13.33

Apples are which type of fruit?
A. Winter
B. Summer
C. Tropical
D. Northern

Winter

The process of breaking down organic material to form fertilizer is known as
A. Conserving
B. Controlling
C. Culturing
D. Composing

Composing

Which process is used to remove harmful bacteria from milk?
A. Sterilization
B. Homogenization
C. Hydrogenation
D. Pasteurization

Pasteurization

A feature of an à la charge menu is that
A. All items are prices together
B. Each item is priced separately
C. It is only available for one day
D. Items are accessible at any time of the day

Each item is priced separately

Which mixing method is used to prepare a high-ratio cake?
A. Straight-dough
B. Creaming
C. Foaming
D. Two-Stage

Two-stage

Which of the following is a proper garnish for consommé?
A. Croutons
B. Grated cheese
C. Prepared vegetables
D. A dollop of sour cream

Prepared vegetables

Burning wood is an example of which type of renewable energy?
A. Solar
B. Geothermal
C. Biomass
D. Hydropower

Biomass

A person who follows a diet that prohibits the consumption of anything containing an animal or animal byproduct is referred to as a
A. Lacto-ovo-vegetarian
B. Vegetarian
C. Lacto-vegetarian
D. Vegan

Vegan

Which of the following liquids is most commonly used when poaching pears?
A. Wine
B. Vinegar
C. Sabayon
D. Light cream

Wine

Edible seeds from pod-producing plants are known as
A. Flowers
B. Tubers
C. Grains
D. Legumes

Legumes

Which of the following is an example of butter substitute in a recipe?
A. Eggs yolks
B. Margarine
C. Half and half
D. Peanut butter

Margarine

What can be made by simmering fresh fruits or dried fruits in a sugar syrup?
A. Coulis
B. Parfait
C. Compote
D. Concassè

Compote

Which cost is noncontrollable or fixed?
A. Food and beverage
B. Hourly wages
C. Seasonal advertising
D. Manager salaries

Manager salaries

Which option shows the correct progression of milk fat content from lowest to highest?
A. Skim, whole, condensed, half and half, heavy cream\
B. Low fat, skim, light cream, evaporated, whipping cream
C. Evaporated, condensed, whole, whey, half and half
D. 2%, skim, whole, light cream, heavy cream

Skim, whole, condensed, half and half, heavy cream

A recommended guideline regarding plate presentation in reference to sauces is that sauce should
A. Be served around or under food
B. Completely cover the food
C. Enhance flavor and appeal
D. Offset bland or bitter flavors

Be served around or under food

Which cooking method is best for very lean fish?
A. Grilling
B. Broiling
C. Poaching
D. Baking

Poaching

On a typical menu, which category of dishes usually follows entrees?
A. Soups
B. Desserts
C. Vegetables
D. Sandwiches

Vegetables