Team 6 Quiz - Hrt 383

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| By Solovamvakas
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Solovamvakas
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Quizzes Created: 1 | Total Attempts: 120
Questions: 10 | Attempts: 120

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Team 6 Quiz - Hrt 383 - Quiz

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Questions and Answers
  • 1. 

    How should you position your hand over a food item you are cutting?

    • A.

      Fist

    • B.

      Fingers flat against the item

    • C.

      Claw

    • D.

      Do not hold the food item while cutting

    Correct Answer
    C. Claw
    Explanation
    When cutting a food item, it is recommended to position your hand in a claw shape. This involves curling your fingers inward, with your fingertips resting on the top of the food item. By using the claw grip, you can maintain better control and stability while cutting, reducing the risk of accidentally cutting yourself. It also allows for more precision and accuracy in cutting the food item into desired shapes or sizes.

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  • 2. 

    Before removing an item out of the oven, you must:

    • A.

      Put on oven mitts or be holding a folded bar towel

    • B.

      Put on latex gloves

    • C.

      Have a clear plan and path of where you will set the hot item

    • D.

      A & C

    Correct Answer
    D. A & C
    Explanation
    Before removing an item out of the oven, it is important to put on oven mitts or be holding a folded bar towel to protect your hands from the heat. Additionally, having a clear plan and path of where you will set the hot item ensures that you can safely and efficiently transfer it without causing any accidents or burns. Therefore, options A & C are the correct choices as they both contribute to the safe handling of hot items from the oven.

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  • 3. 

    How can you keep water in the 3-compartment sink cleaner for longer periods of time?

    • A.

      Empty it and refill the water every 2 minutes

    • B.

      Put super dirty items in the Jackson instead

    • C.

      Add more clean water to dilute the dirt water

    • D.

      Scrape and rinse food off of your dishes before placing them in the dirty pile

    Correct Answer
    D. Scrape and rinse food off of your dishes before placing them in the dirty pile
    Explanation
    Scrape and rinse food off of dishes before placing them in the dirty pile helps to remove any leftover food particles, reducing the amount of dirt and debris that ends up in the sink water. This prevents the water from becoming too dirty and contaminated, keeping it cleaner for longer periods of time.

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  • 4. 

    How should a 3-compartment sink be filled correctly (in order)?

    • A.

      Sanitizer, soap & water, water

    • B.

      Soap & water, sanitizer, water

    • C.

      Soap & Water, water, sanitizer

    • D.

      Water, sanitizer, soap & water

    Correct Answer
    C. Soap & Water, water, sanitizer
    Explanation
    The correct order for filling a 3-compartment sink is to first fill it with soap and water, then with plain water, and finally with sanitizer. This order ensures that the sink is properly cleaned and sanitized. Starting with soap and water helps to remove any dirt or debris from the sink, followed by plain water to rinse away the soap residue. Lastly, the sink is filled with sanitizer to kill any remaining bacteria or germs.

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  • 5. 

    If you are marking a steak knife, which hand will you carry the cocktail tray in?

    • A.

      Right

    • B.

      Left

    • C.

      You don't use a cocktail tray, you use an oval tray

    Correct Answer
    B. Left
    Explanation
    When marking a steak knife, it is generally recommended to carry the cocktail tray in the opposite hand for better balance and stability. Since most people are right-handed, they would hold the steak knife with their right hand and carry the cocktail tray with their left hand. This allows for easier movement and reduces the risk of dropping or spilling items on the tray.

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  • 6. 

    If you need to mark a steak knife but the Guest already has an unused one from the first course you still must remove it for the second course

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    In formal dining etiquette, it is not necessary to remove an unused steak knife from the first course if the guest already has one. The guest can continue to use the same knife for the second course without any issue. Therefore, the statement is false.

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  • 7. 

    8. If a Guest orders the Entree salad with chicken which utensil(s) will you mark with?

    • A.

      Entree Fork

    • B.

      Entree Knife

    • C.

      Steak Knife

    • D.

      Salad Fork

    • E.

      A & C

    Correct Answer
    E. A & C
    Explanation
    The correct answer is A & C. When a guest orders the Entree salad with chicken, you will mark the Entree Fork and Salad Fork utensils. The Entree Fork is used for the main course, which in this case is the salad with chicken. The Salad Fork is used specifically for salads.

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  • 8. 

    If a Guest orders the Soup, which utensil will you mark with?

    • A.

      Teaspoon

    • B.

      Iced Tea Spoon

    • C.

      Salad fork

    • D.

      Pasta Spoon

    Correct Answer
    D. Pasta Spoon
    Explanation
    The correct answer is Pasta Spoon because it is the utensil typically used for serving soup. A teaspoon is too small for serving soup, an iced tea spoon is used for stirring drinks, and a salad fork is used for eating salad.

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  • 9. 

    If trying to make a pairing using the concept of mirroring, the best match to a fresh, balanced, smooth, and ripe Chardonnay with citrus and apple flavors would be:

    • A.

      A thick cut New York steak on a bed of fried potatoes with mustard butter.

    • B.

      A salmon filet on a bed of gnocchi tossed in lemon cream and fresh English peas.

    • C.

      A spicy chicken coconut soup base with mushrooms, cilantro, and peppers.

    • D.

      A chocolate ice cream Sundae with whipped cream, sprinkled nuts, and cherry on top.

    Correct Answer
    B. A salmon filet on a bed of gnocchi tossed in lemon cream and fresh English peas.
    Explanation
    The best match to a fresh, balanced, smooth, and ripe Chardonnay with citrus and apple flavors would be a salmon filet on a bed of gnocchi tossed in lemon cream and fresh English peas. This pairing creates a complementary flavor profile, as the acidity and fruitiness of the Chardonnay will enhance the richness of the salmon and the creaminess of the lemon cream sauce. The citrus notes in the wine will also harmonize with the lemon flavors in the dish, creating a well-balanced and enjoyable combination.

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  • 10. 

    What is sanitizing?

    • A.

      Reducing pathogens to safe levels

    • B.

      Wiping dirt off of a surface

    • C.

      Removing food and dirt from a surface

    • D.

      Option 4

    Correct Answer
    A. Reducing pathogens to safe levels
    Explanation
    Sanitizing refers to the process of reducing pathogens to safe levels, which means eliminating or reducing the presence of harmful microorganisms such as bacteria, viruses, and fungi on a surface or object. This is typically done through the use of disinfectants or sanitizing agents to ensure that the surface or object is safe for use and does not pose a risk of spreading infections or diseases.

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