culinary arts final Exam Q & A
Around what time in history did the concept of catering begin? - Answer-1700s
In the world of what two ancient civilizations, the concept of feasting sat at the center of
public and social life because of its larger significance? - Answer-greek and romans
Hank has always dreamt of working in the food service industry and in an effort to
pursue this goal, he recently acquired a position where he will learn in a hands-on
environment with a real chef in a real kitchen. What is this type of experience referred to
as? - Answer-apprenticeship
The food truck itself has become the new restaurant.(t/f) - Answer-true
Ancient civilizations sacrificed what on an altar so that spirits also got to take part in the
feast? - Answer-a lamb or goat
What type of systems help owners and managers in food service deal with basic job
functionalities like send orders to the kitchen, accept payments, track sales, manage
inventory, and follow customer data? - Answer-POS system
What term refers to the process of planning, launching, and running a new business? -
Answer-entrepreneurship
When food is provided at a remote site rather than a classic dining room, it is referred to
as what? - Answer-catering
Ann is a food columnist who writes about everything from new restaurants to popular
chefs to the latest food trends. Her most recent article revolves around a food trend that
involves unusual, temporary dining establishments. What food trend did Ann most
recently write about? - Answer-pop-up restaurants
Kandice is a server of hot menu items for a hospital system. Which of the following best
describes her role? - Answer-food service
In ancient civilizations, during a feast the foods were simple—fruits, nuts, olives, garlic,
meat—and served up in a banquet-like fashion that typically showed off the wealth and
sophistication of the host.(t/f) - Answer-true
Because there is a travel component built into catering, caterers must have excellent
management of their what? - Answer-time
Chris is in charge of plating food in an attractive way. What term best describes the
aspect of catering that Chris is in charge of? - Answer-food presentation
, Many people say the only time you are actually growing is when you're _____, which
means that pushing yourself into unfamiliar territory is key to entrepreneurial success. -
Answer-uncomfortable
The money spent on employees makes up what percentage of all operation costs in
food service, which makes this a significant expense to consider? - Answer-45 percent
Last night a customer asked Michelle, "What is mole?" and Michelle responded, "It's a
sauce." After overhearing this exchange, what constructive criticism did Michelle's boss
most likely giver her? - Answer-her answer wasn't comprehensive enough
in food service, a big part of business is about _____ what people want, from
ingredients to menu choices to more water at the table. - Answer-anticipating
It is unnecessary for garnishes to be edible.(t/f) - Answer-false
What term refers to the way a business interacts and communicates with their public? -
Answer-customer relations
Excellent customer relations work to retain existing customers but does not help to draw
in new customers.(t/f) - Answer-false
What will always be removed and replaced before the start of a new course when eating
at a fine dining establishment? - Answer-flatware and glasses
Chef Mario is an acclaimed chef that is well-known for his careful attention to texture in
his dishes. What does this mean? - Answer-He pays close attention to the feel,
appearance, and consistency of his dishes.
How do customers tend to categorize food service? - Answer-by overall price and self-
service vs. full-service
Greeting guests with an open and kind attitude is key to remarkable service because it
sets the tone for the experience to come.(t/f) - Answer-true
Once customers have been greeted and their reservation is ready, what step comes
next in their dining experience? - Answer-showing them to their table
.
Remarkable service is about maintaining the highest degree of reliability whenever
possible. - Answer-true
ramon folds napkins, shines flatware, and polishes glasses at a fine dining
establishment. What kind of work is Ramon doing? - Answer-side work
Around what time in history did the concept of catering begin? - Answer-1700s
In the world of what two ancient civilizations, the concept of feasting sat at the center of
public and social life because of its larger significance? - Answer-greek and romans
Hank has always dreamt of working in the food service industry and in an effort to
pursue this goal, he recently acquired a position where he will learn in a hands-on
environment with a real chef in a real kitchen. What is this type of experience referred to
as? - Answer-apprenticeship
The food truck itself has become the new restaurant.(t/f) - Answer-true
Ancient civilizations sacrificed what on an altar so that spirits also got to take part in the
feast? - Answer-a lamb or goat
What type of systems help owners and managers in food service deal with basic job
functionalities like send orders to the kitchen, accept payments, track sales, manage
inventory, and follow customer data? - Answer-POS system
What term refers to the process of planning, launching, and running a new business? -
Answer-entrepreneurship
When food is provided at a remote site rather than a classic dining room, it is referred to
as what? - Answer-catering
Ann is a food columnist who writes about everything from new restaurants to popular
chefs to the latest food trends. Her most recent article revolves around a food trend that
involves unusual, temporary dining establishments. What food trend did Ann most
recently write about? - Answer-pop-up restaurants
Kandice is a server of hot menu items for a hospital system. Which of the following best
describes her role? - Answer-food service
In ancient civilizations, during a feast the foods were simple—fruits, nuts, olives, garlic,
meat—and served up in a banquet-like fashion that typically showed off the wealth and
sophistication of the host.(t/f) - Answer-true
Because there is a travel component built into catering, caterers must have excellent
management of their what? - Answer-time
Chris is in charge of plating food in an attractive way. What term best describes the
aspect of catering that Chris is in charge of? - Answer-food presentation
, Many people say the only time you are actually growing is when you're _____, which
means that pushing yourself into unfamiliar territory is key to entrepreneurial success. -
Answer-uncomfortable
The money spent on employees makes up what percentage of all operation costs in
food service, which makes this a significant expense to consider? - Answer-45 percent
Last night a customer asked Michelle, "What is mole?" and Michelle responded, "It's a
sauce." After overhearing this exchange, what constructive criticism did Michelle's boss
most likely giver her? - Answer-her answer wasn't comprehensive enough
in food service, a big part of business is about _____ what people want, from
ingredients to menu choices to more water at the table. - Answer-anticipating
It is unnecessary for garnishes to be edible.(t/f) - Answer-false
What term refers to the way a business interacts and communicates with their public? -
Answer-customer relations
Excellent customer relations work to retain existing customers but does not help to draw
in new customers.(t/f) - Answer-false
What will always be removed and replaced before the start of a new course when eating
at a fine dining establishment? - Answer-flatware and glasses
Chef Mario is an acclaimed chef that is well-known for his careful attention to texture in
his dishes. What does this mean? - Answer-He pays close attention to the feel,
appearance, and consistency of his dishes.
How do customers tend to categorize food service? - Answer-by overall price and self-
service vs. full-service
Greeting guests with an open and kind attitude is key to remarkable service because it
sets the tone for the experience to come.(t/f) - Answer-true
Once customers have been greeted and their reservation is ready, what step comes
next in their dining experience? - Answer-showing them to their table
.
Remarkable service is about maintaining the highest degree of reliability whenever
possible. - Answer-true
ramon folds napkins, shines flatware, and polishes glasses at a fine dining
establishment. What kind of work is Ramon doing? - Answer-side work
