Yeah!!! Culinary Arts Semester Final Grand Finale!!! *fireworks*
Let's test your memory of culinary with tools, systems, temperatures, etc. Etc.
Questions and Answers
- 1.
The procedure implemented by OSHA to prevent equipment from being used while being repaired is called:
- A.
Lock out/ tag in
- B.
Lock out/ tag out
- C.
Lock in/ tag out
- D.
Lock in/ tag in
Correct Answer
B. Lock out/ tag outExplanation
Lock out/tag out is a procedure implemented by OSHA (Occupational Safety and Health Administration) to prevent equipment from being used while it is being repaired. This procedure involves locking and tagging the equipment to ensure that it cannot be operated until the repairs are complete and it is safe to use.Rate this question:
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- 2.
The science concerned with effecient and safe interaction between people and the things in their environment is called:
- A.
Germonomics
- B.
Get to the chopperomics!!!
- C.
Economics
- D.
Ergonomics
Correct Answer
D. ErgonomicsExplanation
Ergonomics is the science that focuses on designing and arranging objects and environments in a way that ensures efficient and safe interaction between people and their surroundings. It involves studying human capabilities and limitations to create products and systems that enhance comfort, productivity, and overall well-being. Ergonomics is crucial in various fields, including workplace design, product development, and healthcare, as it aims to optimize human performance and prevent injuries or discomfort caused by poor design or use of objects and spaces.Rate this question:
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- 3.
What is an event in which property damage or injury is narrowly avoided?
- A.
Barely missed
- B.
That was a close one
- C.
Near Miss
- D.
Close call
Correct Answer
C. Near MissExplanation
A near miss refers to an event where property damage or injury is narrowly avoided. It implies that there was a close call or a situation that could have resulted in harm or damage, but luckily no actual harm or damage occurred. It highlights the significance of the incident and emphasizes the potential danger that was averted.Rate this question:
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- 4.
What is the legal responsibility that one person has to another?
- A.
Liability
- B.
Outlaw
- C.
Innovation
- D.
Founder
Correct Answer
A. LiabilityExplanation
Liability refers to the legal responsibility that one person has to another. It is a legal term that holds individuals accountable for their actions or omissions that cause harm or damage to another person or their property. Liability can arise in various contexts, such as personal injury cases, contractual obligations, or business operations. It ensures that individuals are held accountable for their actions and provides a legal framework for resolving disputes and compensating the affected party.Rate this question:
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- 5.
The best use of a degreaser is to:
- A.
Clean the grease off the fridge
- B.
Clean the grease off the oven
- C.
Clean the grease off the grill
- D.
Clean the grease off the stove top
Correct Answer
C. Clean the grease off the grillExplanation
The best use of a degreaser is to clean the grease off the grill. Grills tend to accumulate a lot of grease and food residue, which can be difficult to remove with regular cleaning agents. A degreaser is specifically designed to break down and remove grease effectively, making it the ideal choice for cleaning a greasy grill.Rate this question:
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- 6.
The best use of Quaternary Ammonium Compounds is to:
- A.
Clean your toilet
- B.
Sanitize the food preparation table
- C.
Sanitize counter tops where food has been
- D.
Clean the floor
Correct Answer
B. Sanitize the food preparation tableExplanation
Quaternary Ammonium Compounds are commonly used as sanitizers due to their ability to effectively kill bacteria and other microorganisms. Sanitizing the food preparation table is a crucial step in preventing the spread of harmful bacteria and ensuring food safety. By using Quaternary Ammonium Compounds, the food preparation table can be thoroughly cleaned and sanitized, reducing the risk of contamination and foodborne illnesses.Rate this question:
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- 7.
Class A fires involve:
- A.
Cooking fats and oils
- B.
Frequent meteor strikes
- C.
Timmy playing with fireworks
- D.
Ordinary household items
Correct Answer
D. Ordinary household itemsExplanation
Class A fires involve ordinary household items. This means that fires that fall under Class A category can occur due to combustible materials commonly found in homes such as wood, paper, fabric, and plastic. These fires can easily ignite and spread if not controlled properly. It is important to be cautious and take necessary precautions to prevent such fires from happening.Rate this question:
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- 8.
Class K fires involve:
- A.
Ovens and stoves
- B.
Cooking fats and oils
- C.
Volcanoes
- D.
A Nuke
Correct Answer
B. Cooking fats and oilsExplanation
Class K fires involve cooking fats and oils. These types of fires typically occur in kitchens, particularly in commercial settings such as restaurants. Cooking fats and oils have a high flash point and can ignite easily when exposed to high temperatures. They can quickly spread and cause extensive damage if not properly extinguished. Therefore, it is important to have appropriate fire suppression systems and fire extinguishers specifically designed for Class K fires in kitchen areas.Rate this question:
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- 9.
What does it mean to trim?
- A.
To shave off the top of a piece of food
- B.
To chop straight down the middle of a piece of food
- C.
To grab a chainsaw and go crazy on that piece of food
- D.
To cut off inedible parts of food before cooking
Correct Answer
D. To cut off inedible parts of food before cookingExplanation
To trim means to cut off inedible parts of food before cooking. This process involves removing any excess fat, skin, or other undesirable parts of the food that may affect the taste or texture of the final dish. Trimming is commonly done with meats, such as removing the fat from a steak or the skin from a chicken. It helps to enhance the flavor and presentation of the food while ensuring that only the edible portions are used in the cooking process.Rate this question:
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- 10.
What does it mean to core something?
- A.
To trim pieces of the food off of the sides
- B.
To remove the central part of a fleshy fruit, containing the seeds
- C.
To take the skin off the food
- D.
To grab a drill and go to the center of the Earth
Correct Answer
B. To remove the central part of a fleshy fruit, containing the seedsExplanation
To core something means to remove the central part of a fleshy fruit, containing the seeds. This is typically done by cutting out the core or center of the fruit, leaving the outer flesh intact. This process is commonly done with fruits such as apples or pears, where the core is not desired for consumption. Removing the core allows for easier eating or cooking with the fruit, as the seeds and tougher central part are discarded.Rate this question:
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- 11.
What does T. stand for in recipes?
- A.
Teaspoon
- B.
Ounce
- C.
Tablespoon
Correct Answer
C. TablespoonExplanation
In recipes, "T." stands for tablespoon. This is a common abbreviation used to indicate the measurement of an ingredient. A tablespoon is a larger unit of measurement compared to a teaspoon or an ounce. It is typically used to measure larger quantities of ingredients such as liquids or solids.Rate this question:
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- 12.
How many cups are in one gallon?
- A.
16
- B.
18
- C.
OVER 9000!!!!!!
Correct Answer
A. 16Explanation
One gallon is equal to 16 cups.Rate this question:
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- 13.
What type of measuring equipment consists of 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup measures?
- A.
Dry measuring cup
- B.
Tablespoon and teaspoon
- C.
Multi-size cups
Correct Answer
A. Dry measuring cupExplanation
A dry measuring cup is a type of measuring equipment that consists of 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup measures. These cups are specifically designed for measuring dry ingredients such as flour, sugar, or grains. They are typically made of metal or plastic and have a flat top for easy leveling of the ingredients. Dry measuring cups are essential in baking and cooking to ensure accurate measurements and consistent results.Rate this question:
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- 14.
What is a razor-sharp hand-held tool that shaves food into fine pieces?
- A.
Potatoe peeler
- B.
Grater
- C.
Carrot peeler
Correct Answer
B. GraterExplanation
A grater is a hand-held tool with sharp edges that is used to shave or grate food into fine pieces. It is commonly used to grate cheese, vegetables, or fruits. The sharpness of the grater's edges allows for efficient and precise shredding or shaving of the food. Therefore, a grater is the correct answer as it fits the description of a razor-sharp hand-held tool that shaves food into fine pieces.Rate this question:
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- 15.
What can be manually operated by pushing the item across the blade with the pusher plate, or it can be switched to automatic and will continue to slice the product from one end to the other?
- A.
Automatic peeler
- B.
Robotic Edward Scissor Hands (trust this answer)
- C.
Electric slicer
Correct Answer
C. Electric slicerExplanation
An electric slicer can be manually operated by pushing the item across the blade with the pusher plate. Alternatively, it can be switched to automatic mode where it will continue to slice the product from one end to the other without the need for manual intervention.Rate this question:
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- 16.
What heats food with steam without the steam coming into contact with the food?
- A.
Steam-jacketted kettle
- B.
Steam-jacketted pot
- C.
Steam-jacketted metal container
Correct Answer
A. Steam-jacketted kettleExplanation
A steam-jacketed kettle is a cooking appliance that uses steam to heat food without allowing the steam to directly come into contact with the food. The kettle is designed with an outer metal jacket that is filled with steam, creating a barrier between the steam and the food inside. This indirect heating method ensures that the food is cooked evenly and prevents any contamination from the steam.Rate this question:
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- 17.
What removes large unwanted particles from powdered or dry goods such as flour, so that the final product is smooth?
- A.
The unwanted particle remover device
- B.
Sifter
- C.
Mixer
Correct Answer
B. SifterExplanation
A sifter is a device that removes large unwanted particles from powdered or dry goods such as flour, ensuring that the final product is smooth. It works by passing the material through a mesh or screen, allowing smaller particles to pass through while trapping larger particles. This process helps to remove impurities, improve the texture, and enhance the overall quality of the final product.Rate this question:
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- 18.
What pieces of equipment attach to the to the rotating head of a mixer?
- A.
Combining attachments
- B.
Sifting attachments
- C.
Mixing attachments
Correct Answer
C. Mixing attachmentsExplanation
Mixing attachments are the pieces of equipment that attach to the rotating head of a mixer. These attachments are specifically designed to mix and blend ingredients together. They can include various types of beaters, whisks, or paddles that are used to mix dough, batter, or other ingredients. Mixing attachments are essential for achieving a smooth and consistent texture in recipes, making them a crucial component of a mixer.Rate this question:
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- 19.
Which guest should be served first at the table?
- A.
The eldest female
- B.
The youngest child
- C.
The host
Correct Answer
A. The eldest femaleExplanation
In many cultures, it is considered polite and respectful to serve the eldest female first at the table. This tradition is based on the idea of showing deference and honor to older family members, particularly women who are often seen as matriarchs. By serving the eldest female first, it acknowledges her status and role within the family or group. Additionally, serving the eldest female first may also be seen as a gesture of hospitality and kindness towards her.Rate this question:
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- 20.
When should you replace a guest's napkin?
- A.
Whenever it falls onto their lap
- B.
Whenever it falls on the ground
- C.
Whenever it is eaten (seriously Wyatt, c'mon)
Correct Answer
B. Whenever it falls on the groundExplanation
The correct answer is "Whenever it falls on the ground." This is because a napkin that falls on the ground is considered dirty and unsanitary, so it should be replaced to ensure hygiene for the guest.Rate this question:
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- 21.
What is the proper way to pour beverages for a guest?
- A.
While you are balancing it on your head just cause you want to
- B.
While you are holding the handle
- C.
While you are holding the bottom half
Correct Answer
C. While you are holding the bottom halfExplanation
The proper way to pour beverages for a guest is to hold the bottom half of the container. This ensures better control and stability while pouring, reducing the risk of spills or accidents. Holding the bottom half also allows for a more comfortable grip and prevents the container from slipping out of your hand.Rate this question:
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- 22.
When should you make sure that your guest has the proper flatware?
- A.
Throughout the entire meal
- B.
Frequently through the meal
- C.
Every now and then through the meal
Correct Answer
A. Throughout the entire mealExplanation
Throughout the entire meal, it is important to make sure that your guest has the proper flatware. This means that you should continuously check and ensure that they have the necessary utensils for each course or dish. By doing so, you can ensure that your guest has a comfortable and enjoyable dining experience without any inconvenience or discomfort.Rate this question:
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- 23.
What styles of service requires the food wheeled around on a cart?
- A.
Nascar style
- B.
French style
- C.
European style
Correct Answer
B. French styleExplanation
French style service requires the food to be wheeled around on a cart. In this style, the server presents different dishes to the guests at the table, allowing them to choose their desired items. This type of service is often considered elegant and sophisticated, as it adds a touch of grandeur to the dining experience. The cart is usually adorned with various dishes, giving the guests a visual representation of the available options.Rate this question:
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- 24.
What style of service allows the food to be served family style?
- A.
Family style
- B.
Russian style
- C.
European style
Correct Answer
B. Russian styleExplanation
Russian style of service allows the food to be served family style. In this style, the dishes are placed on the table and guests help themselves to the food. It promotes a sense of community and sharing among the diners, as they pass the dishes around and serve each other. This style is often seen in Russian cuisine, where a variety of dishes are offered and everyone can try a bit of everything.Rate this question:
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- 25.
What are the appropriate shoes for a front of the house employee?
- A.
Slippers (the bunny ones XD)
- B.
Sandels
- C.
Black non slip closed toe shoes
Correct Answer
C. Black non slip closed toe shoesExplanation
Black non-slip closed toe shoes are the appropriate shoes for a front of the house employee because they provide safety and professionalism. Non-slip shoes help prevent accidents in a fast-paced environment where spills or wet surfaces are common. Closed toe shoes protect the feet from potential hazards and maintain a hygienic appearance. The black color is typically preferred in professional settings as it complements most uniforms and gives a polished look. Overall, these shoes meet the requirements for both safety and professionalism in a front of the house role.Rate this question:
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- 26.
Folding napkins for service is one of the duties servers do for opening side work
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The given statement is true because folding napkins for service is indeed one of the duties that servers perform during their opening side work. This task is typically done to ensure that the napkins are neatly presented and ready for use by customers. Folding napkins is a common practice in the restaurant industry to maintain cleanliness and provide a visually appealing dining experience.Rate this question:
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- 27.
It's acceptable to place your ebows on the table the entire meal
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Placing your elbows on the table the entire meal is not acceptable. It is considered impolite and disrespectful in many cultures. It is generally expected to keep your elbows off the table while dining as a sign of good manners and proper etiquette.Rate this question:
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- 28.
It's acceptable to slurp your soup at a Japanese restaurant
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
In Japanese culture, slurping soup is considered acceptable and even a compliment to the chef as it shows that you are enjoying the meal. Slurping helps to cool down the hot soup and enhances the flavors by aerating it. It is also believed to enhance the overall dining experience by engaging multiple senses. Therefore, it is considered polite and acceptable to slurp your soup at a Japanese restaurant.Rate this question:
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- 29.
It's acceptable to check your cell phone if you're a business man/woman
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
You can only answer your phone if you're an on-call doctor receiving a hospital page.Rate this question:
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- 30.
If a guest is disrupting the dining experience of other guests, service staff can correct the guest's behavior
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
If a guest is disrupting the dining experience of other guests, it is the responsibility of the service staff to correct the guest's behavior. This is important to ensure that all guests can enjoy their dining experience without any disturbances. The service staff may politely approach the disruptive guest and address the issue, reminding them of the expected behavior and the impact it may have on others. By doing so, the staff can maintain a pleasant and comfortable environment for all guests.Rate this question:
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- 31.
Small business effects the economy by effecting the state economy which in turn, is affected by the national economy
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Small businesses have a significant impact on the economy as they contribute to the growth of the state economy. When small businesses thrive, they create job opportunities, generate income, and contribute to the overall economic development of the state. The state economy, in turn, is influenced by the national economy, which means that the success or failure of small businesses can have a ripple effect on the national economy. Therefore, it is true that small businesses have an effect on the state economy, which is in turn affected by the national economy.Rate this question:
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- 32.
Innovation isn't a trait an entrepreneur needs
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Innovation is actually a crucial trait that an entrepreneur needs. Innovation allows entrepreneurs to come up with new ideas, products, or services that can differentiate them from competitors and meet the evolving needs of customers. It enables them to identify opportunities, solve problems, and adapt to changes in the market. Without innovation, entrepreneurs may struggle to stay relevant and competitive in their industry. Therefore, the statement that innovation isn't a trait an entrepreneur needs is false.Rate this question:
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- 33.
A leading cause to business failure is having to much money
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Having too much money can indeed be a leading cause of business failure. This is because when a business has excessive funds, it may lead to mismanagement or poor decision-making. It can create a false sense of security and result in overspending, lack of focus, and a failure to prioritize investments. Additionally, having too much money can lead to complacency and a lack of motivation to innovate or adapt to changing market conditions. Therefore, it is important for businesses to maintain a healthy balance of resources and financial management to avoid the pitfalls associated with having too much money.Rate this question:
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- 34.
An executive summary in a business plan doesn't contain Functions and Founders
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement "An executive summary in a business plan doesn't contain Functions and Founders" is false. An executive summary is a concise overview of a business plan that highlights key information, including the company's functions and the founders' backgrounds. It provides a brief summary of the business concept, the target market, the competitive advantage, and the financial projections. Therefore, the executive summary does contain information about the functions and founders of the business.Rate this question:
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- 35.
The purpose of a business plan is to obtain financial backing from investors
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
A business plan is a detailed document that outlines the goals, strategies, and financial projections of a business. It serves as a roadmap for the company's future and helps in attracting potential investors. By presenting a well-structured and comprehensive business plan, entrepreneurs can showcase their business idea, market potential, and profitability, which increases the chances of obtaining financial backing from investors. Therefore, the statement "The purpose of a business plan is to obtain financial backing from investors" is true.Rate this question:
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- 36.
What is a single menu listing breakfast, lunch and dinner foods any time of day called?
- A.
Every thing every day special
- B.
Texas menu
- C.
California menu
Correct Answer
C. California menuExplanation
A single menu listing breakfast, lunch, and dinner foods any time of day is commonly referred to as a "California menu". This term is often used to describe restaurants or cafes that offer a wide range of food options throughout the day, allowing customers to choose from breakfast items like pancakes and omelettes, lunch options like sandwiches and salads, and dinner choices such as pasta or steak, regardless of the time they visit the establishment.Rate this question:
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- 37.
What type of menu lists food served only on that particular day?
- A.
Du jour menu
- B.
Bon appetit menu
- C.
Trololol menu
Correct Answer
A. Du jour menuExplanation
A "du jour" menu lists food that is served only on that particular day. The term "du jour" is French for "of the day," indicating that the menu features daily specials or dishes that are prepared fresh and available for a limited time. This type of menu is often found in restaurants that emphasize seasonal or daily changing offerings, allowing customers to experience new flavors and ingredients each day.Rate this question:
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- 38.
What is a pricing method in which there is a limit as to what consumers perceive as fair?
- A.
Suggestive selling method
- B.
Copy cat pricing method
- C.
Fair pricing method
Correct Answer
C. Fair pricing methodExplanation
The fair pricing method refers to a pricing strategy that takes into consideration what consumers perceive as fair. This means that the price is set at a level that is not seen as too high or too low, but rather as reasonable and in line with the value of the product or service. By using this method, businesses aim to avoid consumer backlash or negative perceptions of price gouging or unfair practices.Rate this question:
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- 39.
What is a pricing method in which prices are based upon similar restaurants in a given area?
- A.
Suggestive selling method
- B.
Copy cat pricing method
- C.
Fair pricing method
Correct Answer
B. Copy cat pricing methodExplanation
The correct answer is "Copy cat pricing method." This pricing method involves setting prices based on similar restaurants in a given area. It means that a restaurant will look at the prices charged by its competitors and then set its prices at a similar level. This approach is often used to ensure competitiveness and to avoid pricing products or services too high or too low compared to other establishments in the same market.Rate this question:
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- 40.
What is a small, flavorfull dish that is usually served in formal situations or at a banquet?
- A.
Bon appetit
- B.
Entree
- C.
Hors d'oeuvres
Correct Answer
C. Hors d'oeuvresExplanation
Hors d'oeuvres are small, flavorfull dishes that are typically served in formal situations or at a banquet. They are usually served before the main course and are meant to stimulate the appetite. Hors d'oeuvres can be hot or cold, and they often consist of bite-sized portions of various foods such as canapés, finger sandwiches, or bruschetta. They are a popular choice for events where guests are mingling and socializing, as they provide a variety of flavors and options for people to enjoy.Rate this question:
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- 41.
What is another name for the main course of a meal?
- A.
The main course duh
- B.
Entree
- C.
The big dish
- D.
Family size meal
Correct Answer
B. EntreeExplanation
The correct answer is "Entree". In culinary terms, the main course of a meal is often referred to as the "Entree". This term is commonly used in North America and several other English-speaking countries to describe the dish that is served after the appetizer or starter course. It is the central and usually the largest portion of the meal, typically consisting of a protein source (such as meat, fish, or poultry) accompanied by side dishes. "The big dish" and "Family size meal" are not commonly used terms to refer to the main course of a meal.Rate this question:
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- 42.
What is Clamart?
- A.
With peas
- B.
With onions
- C.
With cauliflower
- D.
With mushrooms
Correct Answer
A. With peas -
- 43.
What is Lyonnaise?
- A.
With cauliflower
- B.
With mushrooms
- C.
With onions
- D.
With peas
Correct Answer
C. With onionsExplanation
Lyonnaise is a French culinary term that refers to a dish prepared with onions. It is typically associated with a cooking style from the city of Lyon, where onions are sautéed until caramelized and then used as a topping or accompaniment for various dishes. This technique enhances the flavor of the onions, giving them a sweet and savory taste.Rate this question:
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- 44.
What is Dubarry?
- A.
With Onions
- B.
With peas
- C.
With mushrooms
- D.
With cauliflower
Correct Answer
D. With cauliflowerExplanation
Dubarry is a dish that is typically served with cauliflower. The question is asking for the ingredient that is commonly paired with Dubarry, and the correct answer is "With cauliflower". This suggests that cauliflower is a common ingredient used in the preparation of Dubarry.Rate this question:
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- 45.
What is Forestiere?
- A.
With mushrooms
- B.
With cauliflower
- C.
With onions
- D.
With peas
Correct Answer
A. With mushroomsExplanation
Forestiere is a cooking term that refers to a dish or recipe that includes mushrooms as one of the main ingredients. The term "forestiere" is derived from the French word "forest," which means forest. This suggests that the dish is typically prepared with mushrooms that are commonly found in forested areas. Therefore, the correct answer is "With mushrooms."Rate this question:
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- 46.
What is marinade used for?
- A.
Fruits
- B.
Vegetables
- C.
Meats
- D.
Grains
Correct Answer
C. MeatsExplanation
Marinade is used to enhance the flavor and tenderize meats. It is a mixture of ingredients such as oil, acid (such as vinegar or citrus juice), herbs, and spices, which is used to soak meats before cooking. The marinade helps to infuse flavor into the meat and also helps to break down its fibers, resulting in a more tender and flavorful final dish.Rate this question:
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- 47.
Who is responsible for planning menus?
- A.
Sous chef
- B.
Chef
- C.
Dish crew
- D.
A bunny
Correct Answer
B. ChefExplanation
The chef is responsible for planning menus. As the head of the kitchen, the chef has the knowledge and expertise to create a well-balanced and appealing menu. They consider factors such as seasonality, dietary restrictions, and customer preferences to ensure a variety of options. The chef also collaborates with other team members, such as sous chefs and dish crew, to execute the menu effectively. Their role involves creativity, culinary skills, and understanding of ingredients to provide a satisfying dining experience.Rate this question:
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- 48.
What method is used to make the finest wine vinegars?
- A.
New mexico method
- B.
Mississippi method
- C.
Louisiana method
- D.
Orleans method
Correct Answer
D. Orleans methodExplanation
The Orleans method is used to make the finest wine vinegars. This method involves a slow fermentation process that allows the wine to develop complex flavors and aromas. The wine is first exposed to oxygen, which converts ethanol into acetic acid. It is then transferred to wooden barrels, where it undergoes further fermentation and aging. The wooden barrels contribute to the unique characteristics of the vinegar, as they allow for micro-oxygenation and interaction with the wood. This method results in a high-quality vinegar with a smooth and balanced taste.Rate this question:
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- 49.
Who is responsible for resetting the tables in a restaurant?
- A.
The table resetter (isn't it obvious)
- B.
The dish crew
- C.
Santa
- D.
The busser
Correct Answer
D. The busserExplanation
The busser is responsible for resetting the tables in a restaurant. This role typically involves clearing and cleaning tables after customers have finished their meals, and setting them up again with clean utensils, napkins, and condiments for the next guests. The busser plays a vital role in maintaining the cleanliness and organization of the dining area, ensuring that it is ready for the next customers to be seated.Rate this question:
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- 50.
Who is responsible for delivering food to guests in a timely manner?
- A.
The server
- B.
The hostperson
- C.
The chef
- D.
The busser
Correct Answer
A. The serverExplanation
The server is responsible for delivering food to guests in a timely manner. As the main point of contact between the kitchen and the dining area, the server takes orders from guests, communicates them to the chef, and ensures that the food is prepared and delivered promptly. They are also responsible for ensuring that the correct dishes are served to the right guests and addressing any issues or special requests. Overall, the server plays a crucial role in ensuring that the dining experience is smooth and enjoyable for the guests.Rate this question:
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Mar 22, 2023Quiz Edited by
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Dec 19, 2012Quiz Created by
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