Team 6 Quiz - Hrt 383

10 Questions | Total Attempts: 58

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Team 6 Quiz - Hrt 383

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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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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.

  • 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

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