Question 1

To maximize the utilization of food, a chef should __________.
A) avoid the use of "minimum-use" perishable ingredients
B) plan production to avoid leftovers and plan ahead for the use of leftovers that do occur
C) use all edible trim and not add items to her menu unless she can use their trimmings
D) all of these

Accepted Answer

Each of the options (A, B, and C) are strategies to maximize the utilization of food by avoiding waste, planning for the use of leftovers, and ensuring all parts of ingredients are used efficiently. Therefore, when combined, they represent comprehensive approaches to food utilization.

Question 2

Which of the following must actually be from the place indicated in its name?
A) Swiss cheese
B) French bread
C) Maine lobster
D) Swedish meatballs

Accepted Answer

Maine lobster must actually come from Maine or the nearby waters to be legitimately called "Maine lobster." The other options, such as Swiss cheese, French bread, and Swedish meatballs, do not have such strict geographical requirements for their names and can be made anywhere.

Question 3

If a menu lists an item as "fresh," then it must never have been __________.
A) dried
B) frozen
C) canned
D) all of these

Accepted Answer

The term "fresh" in the context of food typically means that the item has not been preserved by methods such as drying, freezing, or canning.

Question 4

A menu degustation ___________________________.
A) may be offered in addition to the regular à la carte menu
B) gives patrons a chance to try a large number of the chef's creations
C) can feature 5 to 12 or even more small courses
D) all of these

Accepted Answer

A menu degustation is a tasting menu that often accompanies the regular à la carte menu, allowing patrons to sample a wide variety of the chef's dishes through multiple small courses, which can range from 5 to 12 or more.

Question 5

Using a variety of cooking methods in creating a menu ______________.
A) spreads the work load evenly among the equipment
B) adds variety to the menu
C) keeps some equipment from sitting idle
D) all of these

Accepted Answer

Using a variety of cooking methods spreads the workload evenly among equipment, adds variety to the menu, and prevents some equipment from sitting idle.

Question 6

Which combination is incorrect?
A) temperature - Celsius
B) weight - liter
C) volume - milliliter
D) length - meter

Accepted Answer

Weight is measured in units such as kilograms or pounds, not liters, which are a unit of volume.

Question 7

The boiling point of water is __________?
A) 212°C
B) 100°C
C) 200°F
D) 32°F

Accepted Answer

The boiling point of water is 100°C.

Question 8

Hidden costs include ____________________.
A) deep-fryer fat
B) seasonings and spices
C) cooking oils
D) all of these

Accepted Answer

Hidden costs in a kitchen can include all of these items: deep-fryer fat, seasonings and spices, and cooking oils, as they are often overlooked when calculating the cost of food preparation.

Question 9

Par stock is _________________________.
A) ingredients left over after a yield test
B) inventory of minimum use goods
C) inventory of goods that an operation must have on hand for operating
D) ingredients required for a particular recipe

Accepted Answer

Par stock refers to the inventory of goods that an operation must have on hand to operate smoothly and efficiently. It ensures that the business can continue its daily operations without running out of necessary items.

Question 10

You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 12 oz. butter. How much butter will you need if you want to make 60 portions of soup at 8 oz. each?
A) 18 oz.
B) 24 oz.
C) 30 oz.
D) 32 oz.

Accepted Answer

The recipe scales from 24 to 60 portions, which is a factor of 60/24 = 2.5. Therefore, you multiply the original amount of butter (12 oz.) by 2.5 to get 30 oz.

Question 11

You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 1½ lb of mushrooms. What weight of mushrooms will you need if you want to make 60 portions of soup at 8 oz. each?
A) 3 lb
B) 3 lb 8 oz.
C) 3 lb 12 oz.
D) 4 lb 8 oz.

Accepted Answer

The answer of You have a soup recipe that makes...

Question 12

You have a soup recipe that makes 24 portions at 8 oz. each. The recipe calls for 1½ lb of mushrooms. What weight of mushrooms will you need if you want to make 48 portions of soup at 6 oz. each?
A) 2 lb
B) 2 lb 4 oz.
C) 3 lb
D) 3 lb 8 oz.

Accepted Answer

The original recipe makes 24 portions at 8 oz. each, so the total amount of soup is 24 x 8 = 192 oz. If you want to make 48 portions at 6 oz. each, the total amount of soup will be 48 x 6 = 288 oz. So, you will need 288/192 = 1.5 times as much mushrooms. The original recipe calls for 1½ lb of mushrooms, so you will need 1½ x 1.5 = 2 lb 4 oz. of mushrooms.

Question 13

Fill-in-the-Blanks
For each of the following abbreviations, write out the full name of the unit of measurement in Column A. In Column B, indicate whether it is a unit of weight, volume, or length.
 $\begin{array}{lll} 
&\text { Column A} &\text { Column B }\
1. \text {kg }&\underline{\quad\quad} &\underline{\quad\quad} \
2. \text {l }&\underline{\quad\quad} &\underline{\quad\quad} \
3. \text {qt }&\underline{\quad\quad} &\underline{\quad\quad} \
4.\text { lb} & \underline{\quad\quad} &\underline{\quad\quad} \
5. \text {tsp} & \underline{\quad\quad} &\underline{\quad\quad} \
6. \text {g} &\underline{\quad\quad} &\underline{\quad\quad} \
7. \text {pt} & \underline{\quad\quad} &\underline{\quad\quad} \
8. \text {dl} & \underline{\quad\quad} &\underline{\quad\quad} \
9. \text {cm }&\underline{\quad\quad} &\underline{\quad\quad} \
\end{array}$

Accepted Answer

The answer of Fill-in-the-Blanks
For each of the following abbreviations, write...

Question 14

Fill in the blanks by making the correct conversion.
-64 oz = __________ lb

Accepted Answer