Management
Who is primarily responsible for seating customers in a contemporary full-service operation?
Host/Hostess
An example of cookware with two handles used for boiling and simmering foods is the?
Stock pot
What is the formula for increasing or decreasing a recipe yield?
(Desired yield / Original yield) times Each ingredient amount
Which cooking method is often used to pre-prepare vegetables for later service?
Blanching
70-125
The kitchen station that is responsible for decorative sugar is called the?
Hotel pan
What is the decimal equivalent of 1/8?
0.125
What is the MOST appropriate cooking method for a large piece of meat partially covered in liquid?
Braising
After four hours of continuously making sandwiches, what actions should the food handler preform to the work service?
Clean and Sanitize
At a formal dining establishment who is responsible for the overall management of service?
Maitre d'hotel
Deck, rotary, and connection are all examples of which type of equipment?
Ovens
A recipe calls for 10 lbs of trimmed cauliflower. If the yield is 55%, how many pounds of cauliflower should be ordered?
18.2
Which cooking task is best preformed in a rondeau?
Braising vegetables
The maximum temperature at witch loose salad greens may be stored is?
41F
Which type of chef would typically be responsible for the baking production?
Pastry
Which of the following types of holding equipment is insulated and designed to hold sheet pans?
Hot box
Which conversion factor is needed to convert a recipe from 75 portions to 400 portions?
5.33
What is the recommended cooking method for bite sized pieces of food?
Stir frying
When using heat as an effective sanitizing method, how many seconds should an item remain in contact with water at 171 F (77 C)?
30
Which of the following is an example of a front-of-the-house employee?
Maitre d
Which class of fire extinguisher should be used to extinguish a deep-fryer fire after the power has been turned off?
K
The formula for calculating baker's percentage is?
weight of ingredients times weight of flour = 100
What is it called when the internal temperature continues to rise after removing a steak from the grill?
Carry-over cooking
How many hours will it take a pathogen in the temperature danger zone to grow to levels high enough to make someone sick?
4