Culinary Essentials CH 3

Which is not one a common type of service staff?

• Host

• Chef

• Cashier

• Server

What type of establishment often has a kitchen manager instead of an executive chef?

• Chain restaurant

• Hotel

• Fast-food restaurant

• Caterer

What test ensures that you know the basics in preventing foodborne illness, food allergies, and food contamination?

• HACCP certification

• Associate's degree in food service

• Certified Professional Food Manager certification

• Certified Professional Food Safety certification

What do foodservice-specific bachelor's degrees offer students?

• Food service management skills

• Hands-on training in food preparation techniques

• Guaranteed apprenticeships

• Guaranteed entry-level jobs

When is the job rotation method commonly used?

• When training entry-level employees

• During an internship

• In military training programs

• When an employee is on vacation

Which of the following does not influence industry trends?

• Culture

• Diversity

• Economy

• Weather

Which of the following is a trend in the foodservice industry?

• More theme restaurants

• An interest in ethnic foods

• Supermarkets carrying ready-to-eat meals

• All of the above

Which of the following is a noncommercial operation?

• Fast-food chain

• Fine-dining restaurant

• School

• Hotel

Which type of restaurant would employ a server, busser, and line cook?

• Quick-service restaurant

• Full-service restaurant

• Food truck

• None of the above

Why do commercial kitchens often purchase baked goods from bakeries and pastry shops?

• It is hard to find good pastry chefs.

• Commercial kitchens do not have the time to make baked goods.

• This method costs less than making the foods in-house.

• Commercial kitchens use very little of these foods.