Professional Portfolio and Careers
Employability Skills
Menu Planning and Design
Portion and Cost Control
Certifications and Industry Standards
100

Three items that should be included in the contact information section of a resume.

Full name, phone number, email address.

100

Which skill involves working effectively with diverse individuals?

Teamwork.

100

What type of menu prices items individually?

À la carte

100

What does "AP" stand for in food costing?

As Purchased.

100

What is the purpose of industry certifications?

To verify qualifications and demonstrate skills in a specific field.

200

What is the purpose of the objective section in a resume?

To state career goals tailored to the job you’re applying for.

200

Why is attention to detail an important employability skill?

It ensures accuracy and consistency in work.

200

What is a "Prix fixe" menu?

A fixed menu with multiple courses at a single price

200

What is "EP" in food costing?

Edible Portion

200

Name one culinary industry certification that can improve employability.

ServSafe Certification.

300

What should the body of a cover letter emphasize?

Relevant experience and skills tailored to the job description.

300

What is one benefit of joining a professional organization?

Networking opportunities

300

List two key components of a standardized recipe.

Ingredients and serving size.

300

Calculate the food cost percentage if a dish costs $5 to prepare and is sold for $20.

25%.

300

How can certifications enhance your resume?

They show verified skills and commitment to professional growth.

400

What is one benefit of including certifications in a professional portfolio?

Certifications verify qualifications and build credibility.

400

Time management is about prioritizing tasks. What is one tool that can help with this skill?

A planner or to-do list.

400

Why is consistency important in menu planning?

It ensures quality, customer satisfaction, and cost control.

400

Why is portion control important in food service?

It ensures consistent serving sizes, which help manage costs and maintain customer satisfaction.

400

What type of document should be included in a professional portfolio to support certifications?

Copies of the certification certificates

500

Name three items commonly included in a professional portfolio.

Work samples, certifications, letters of recommendation.

500

Define "employability skills" in one sentence.

These are transferable skills that make an individual successful in any workplace.

500

What type of menu offers a limited selection of pre-fixed meals at a set price?

Table d’hôte.

500

Give an example of how AP and EP differ.

10 lbs of potatoes (AP) yields 8 lbs of peeled potatoes (EP).

500

Why are industry standards important in the culinary field?

They ensure consistency, safety, and quality in food service.