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| 1 | |
Which is not a consideration for a commercial kitchen layout? |
| | A) | The type of foodservice establishment |
| | B) | The amount of available space |
| | C) | The number of people to be employed |
| | D) | The menu items to be prepared and number of meals to be served |
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| 2 | |
Which station would be included in the garde manger work section? |
| | A) | Cold beverage station |
| | B) | Broiler station |
| | C) | Sandwich station |
| | D) | Griddle station |
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| 3 | |
Which is not a cooking line arrangement? |
| | A) | L-shaped arrangement |
| | B) | Parallel, side-to-side arrangement |
| | C) | U-shaped arrangement |
| | D) | Parallel, back-to-back arrangement |
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| 4 | |
Which is not included in mise en place? |
| | A) | Putting dirty mixing bowls in the dishwasher |
| | B) | Assembling necessary ingredients to prepare food |
| | C) | Preheating the oven |
| | D) | Cleaning and chopping vegetables |
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| 5 | |
What is a benefit of using an efficient range of motion? |
| | A) | Eliminates unnecessary stops and starts |
| | B) | Saves time and energy |
| | C) | Keeps you from straining back, arm, and leg muscles |
| | D) | All of the above |
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| 6 | |
Where does the food flow begin? |
| | A) | The storage area |
| | B) | The receiving area |
| | C) | The purchase order |
| | D) | The weighing area |
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| 7 | |
Why is aluminum not recommended for storage containers? |
| | A) | It reacts chemically to acidic items. |
| | B) | It can shatter when cold. |
| | C) | It is not strong enough. |
| | D) | It becomes too cold to handle after refrigeration. |
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| 8 | |
Which type of refrigerator can fit under the counter of a service station? |
| | A) | Walk-in refrigerator |
| | B) | Roll-in refrigerator |
| | C) | Lowboy refrigerator |
| | D) | Reach-in refrigerator |
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| 9 | |
How long can foods be kept at temperature of 0°F (18°C) or below? |
| | A) | One week |
| | B) | One to six weeks |
| | C) | One to six months |
| | D) | One year |
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| 10 | |
Which is not a step in cleaning a shelving unit? |
| | A) | Use hot, soapy water to thoroughly clean shelves. |
| | B) | Rinse with clean water and sanitize. |
| | C) | Dry the storage unit thoroughly. |
| | D) | Line the shelves with wax paper. |
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| 11 | |
What is the first step in cleaning a slicer? |
| | A) | Set the blade control indicator to zero. |
| | B) | Be sure the machine is turned off and unplugged. |
| | C) | Wipe the machine with a damp cloth. |
| | D) | Follow the instruction manual to take the slicer apart. |
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| 12 | |
Which item is not classified as preparation equipment? |
| | A) | Can opener |
| | B) | Food processor |
| | C) | Work table |
| | D) | Griddle |
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| 13 | |
Which heat source cooks food by transferring energy from the cooking equipment to the food? |
| | A) | Radiation |
| | B) | Induction |
| | C) | Microwave |
| | D) | Electricity |
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| 14 | |
In which type of steamer does the steam not come into direct contact with the food? |
| | A) | Steam-jacketed kettle |
| | B) | Pressure steamer |
| | C) | Regular steamer |
| | D) | Combination steamer/oven |
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| 15 | |
Why is it necessary to recondition a griddle? |
| | A) | So the griddle will retain a nice appearance |
| | B) | So foods will not stick to it |
| | C) | So the griddle will continue to cook evenly |
| | D) | To remove any scratches from the griddle |
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| 16 | |
How large is a full size hotel pan? |
| | A) | 20 ¾ in. x 24 ½ in. |
| | B) | 20 ¾ in. x 6 ½ in. |
| | C) | 13 ¾ in. x 12 ¾ in. |
| | D) | 20 ¾ in. x 12 ¾ in. |
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| 17 | |
Which piece of holding equipment can also be used to melt ingredients? |
| | A) | Steam table |
| | B) | Bain marie |
| | C) | Overhead warmer |
| | D) | Proofing cabinet |
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| 18 | |
Which of the following is not a piece of service equipment? |
| | A) | Griddle |
| | B) | Insulated carrier |
| | C) | Chafing dish |
| | D) | Coffee system |
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| 19 | |
What does the number on a scoop indicate? |
| | A) | How many scoops the kitchen owns |
| | B) | How many tablespoons are in one level scoop |
| | C) | How many level scoops it takes to fill a quart |
| | D) | How many level scoops it takes to make a cup |
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| 20 | |
Which of the following is not generally a use for a hotel pan? |
| | A) | Prepare food |
| | B) | Cook food |
| | C) | Serve food |
| | D) | Store food |
