100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Previously searched by you
Previously searched by you
logo
Culinary CTE Exam Questions with Latest Update $12.49   Add to cart
Quickly navigate to
Preview
  2.  
  3. Culinary Arts
  4.  
  5. Culinary Arts

Exam (elaborations)

Culinary CTE Exam Questions with Latest Update
 6 views  0 purchase
  • Course
  • Culinary Arts
  • Institution
  • Culinary Arts

What is the proper rotation of inventory? - Answer-First product received is the first product used What is the recipe's yield? - Answer-Number of servings Which part of the glass should the server not hold when refilling a glass? - Answer-The rim When scaling out (weighing) ingredients fo...

[Show more]

Preview 2 out of 6  pages

Document information

  • October 12, 2024
  • 6
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • culinary cte exam questions with latest update
  • what is the proper rotation of inventory answer

Written for

  • Culinary Arts
  • Culinary Arts

Seller

avatar-seller
lectknancy

Reviews received

Content preview

Culinary CTE Exam Questions with
Latest Update
What is the proper rotation of inventory? - Answer-First product received is the first
product used

What is the recipe's yield? - Answer-Number of servings

Which part of the glass should the server not hold when refilling a glass? - Answer-The
rim

When scaling out (weighing) ingredients for baked products, what is the first step? -
Answer-Tare the scale without a container

What are the three main categories of food hazards or food contamination? - Answer-
Chemical, physical, biological

What ingredient is not necessary when preparing mayonnaise? - Answer-Cream

What is not a step of the HACCP system? - Answer-Establish a work schedule

What is the correct ratio of standard mirepoix (onions, celery, carrots)? - Answer-50%
onions, 25% celery, 25% carrots

In a formal table setting, how far should silverware be placed from the edge of the
table? - Answer-1 inch

What is the purpose of POS computerized system? - Answer-To manage inventories as
items are sold

Which items require a safety data sheet (SDS)? - Answer-Stainless steel cleaner

What should be used to measure 12oz. Of flour? - Answer-Scale

In the two-step cooling method, what temperature must food be cooled to within the first
2 hours? - Answer-70 degrees F

What food groups are in the current USDA nutritional guidelines? - Answer-Grain,
vegetables, fruits, dairy, protein

Which tool is not a grade manager garnishing tool kit? - Answer-Whisk

English service refers to which type of food service? - Answer-Family-style restaurant

, What is the most common foodborne illness? - Answer-Salmonella

What does 1 tsp equal? - Answer-1/3 T

Which method is not a safe way to extinguish a hot grease fire? - Answer-Douse with
water

What is not a reason for an inventory control system? - Answer-To develop menus

What should a professional sever do when something goes wrong? - Answer-
Acknowledge the problem, apologize, and resolve the problem

What is is FIFO? - Answer-first in first out

To prevent injury, which grade manager tool has a safety guard for slicing vegetables? -
Answer-Mandolin

What does cooking equal parts of fat and flour by weight produce? - Answer-Roux

What breakfast items provide the most food groups from current USDA nutritional
guidelines? - Answer-Whole grain cereal and milk

Which food is considered to be potentially hazardous? - Answer-Beef jerkey

Before a waiter delivers plated food from the kitchen to the customer, what should be
preformed? - Answer-Wipe plate rim clean

What is the safest way to thaw foods? - Answer-In the refrigerator

What regulatory agency is responsible for inspection of food safety and sanitation in a
commercial kitchen? - Answer-Food and Drug Administration FDA

Which outcome is not a benefit of using a computerized system for purchasing and
inventory control? - Answer-To manage time

What causes botulism? - Answer-Improperly canned food

Which material is not recyclable? - Answer-Glass

What is a combination cooking method? - Answer-Braising

What is the minimum temperature acceptable for a refrigerated food shipment? -
Answer-41 degree f

Which service is preformed at the left side of the guest? - Answer-Serving each course

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

Quick and easy check-out

You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying these notes from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller lectknancy. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy these notes for $12.49. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

77988 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy study notes for 14 years now

Start selling
$12.49
  • (0)
  Add to cart