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Intro to Culinary FINAL EXAM 100% QUESTIONS well answered to pass
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Intro to Culinary FINAL EXAM 100% QUESTIONS well answered to pass
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Intro to Culinary FINAL EXAM 100%QUESTIONS well answered to pass
Which of the following is NOT part of a demographic study?
a. Age
b. Income
c. Gender
d. Hobbies - correct answer ✔✔d. Hobbies
A restaurant that serves their food within 5-10 minutes and markets itself as better than fast food would
be an example of:
a. Quick Service Restaurant (QSR)
b. Fast Casual
c. Fine Dining
d. Dinner Theater - correct answer ✔✔b. Fast Casual
The intake of food, considered in relation to the body's dietary needs is called:
a. Diet
b. Nutrition
c. A meal
d. Carbohydrates - correct answer ✔✔b. Nutrition
Diets are:
a. The food and drink we consume
b. Only ways to lose weight
c. Restrictions that limit the food and drinks we consume
d. A and C - correct answer ✔✔d. A and C
,Nutrition can be used to insure a menu has:
a. Balance
b. Variety
c. Proper portion sizes
d. All of the above - correct answer ✔✔d. All of the above
After you have come up with your concepts and refined them, what is the next step in the brainstorming
process?
a. Embellishing
b. Demonstrating
c. Educating
d. Presenting - correct answer ✔✔a. Embellishing
A QSR (Quick Service Restaurant) is classified as:
a. Serving food under 5 minutes
b. Prioritizing speed and consistency
c. Food is precooked and kept warm
d. All of the above - correct answer ✔✔d. All of the above
While eating at a restaurant, you observe that you have a different person bringing your food, filling your
water, and clearing your table. The style of restaurant you are at is most likely:
a. Fast Casual
b. QSR
c. Fine Dining
d. Dinner Theater - correct answer ✔✔c. Fine Dining
What is the major benefit for having a food truck?
a. Quality food
b. The truck is air conditioned
, c. Plenty of workspace
d. Overhead costs are low - correct answer ✔✔d. Overhead costs are low
When a meal is all one set price no matter what you order, it is considered a:
a. A la carte menu
b. Table d'Hote menu
c. Prix fixe menu
d. Breakfast menu - correct answer ✔✔c. Prix fixe menu
Breakfast menus are typically:
a. Prix fixe
b. A la carte
c. Table d'Hote
d. Spoken - correct answer ✔✔b. A la carte
_______________ can develop targeted diet plans customized specifically to the individual's needs,
dietary restrictions, and lifestyle.
a. Nutritionists
b. Research Chefs
c. Registered Dieticians
d. Personal trainers - correct answer ✔✔c. Registered Dieticians
____________ use their science background and culinary skills to develop and test food products.
a. Research Chefs
b. Registered Dieticians
c. Bakers
d. Executive Chefs - correct answer ✔✔a. Research Chefs
Semi a la carte menus pair an entrée up with ___________ for pricing.
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