100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Intro To Culinary Arts Study Guide | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions $13.48   Add to cart

Exam (elaborations)

Intro To Culinary Arts Study Guide | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions

 4 views  0 purchase
  • Course
  • Culinary Arts
  • Institution
  • Culinary Arts

Intro To Culinary Arts Study Guide | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions

Preview 2 out of 6  pages

  • August 7, 2024
  • 6
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Culinary Arts
  • Culinary Arts
avatar-seller
VasilyKichigin
Intro To Culinary Arts Study Guide | Questions & Answers (100 %Score) Latest Updated
2024/2025 Comprehensive Questions A+ Graded Answers | With Expert Solutions




PASS stands for: - Point Aim Squeeze Sweep

Store heavy loads __________________ the way on __________________ shelves -
out of, bottom

The noncommercial food service segment represents ________________% of the
restaurant and food service industry - 20

Pathogens need six conditions to grow - Food, Acidity, Time, Temperature, Oxygen,
Moisture

In what type of restaurant do customers order and pay before eating? - Quick serve

Cafe became popular in Europe after coffee from ______________ was introduced -
Africa

An assembly line process of serving food quickly and cheaply without the need for
servers is called ______________________ service - cafeteria

Who defined the art of grande cuisine? - Careme

Who is credited for establishing the exact rules of conduct and dress for chefs? -
Escoffier

Who is responsible for popularizing French cuisines and techniques in the United
States? - Julia Childs

Roy Allen and Frank Weight created the first franchise company called
_______________. - A&W

A company that allows another to use its name, sell its products, and receive services in
a(n) ____________________. - franchise

What employees work in the Front of the House? - Busser

Which Front of House employee makes the first impression with the guests? -
Host/Hostess

Who is the highest ranking member of the culinary team? - Executive Chef

What type of tourism includes swimming or skiing? - Recreational

, What type of property offers top of the line comfort and elegance? - Luxury

Which organization rates a facility by looking at the quality of its building and its
furnishings, maintenance, housekeeping, and overall service? - AAA

Which organization distinguishes one lodging property from another using a diamond
system to judge overall quality? - Zagat

The employee who takes orders from servers and calls out the orders to various
production areas in the kitchen is called a(n) _______________. - expediter

Who developed the kitchen brigade system? - Escoffier

In 1765, who began serving hot soups called restaurers for their health-restoring
properties? - Boulanger

What scientific technique related to food did Louis Pasteur develop? - Heating milk

What are pathogens? - Microorganisms

A foodborne illness outbreak occurs when ______________ person/people
_____________________. - two or more, get the same illness from the same food

The three categories of food safety hazards are _____________________,
______________________, and __________________________. - biological, physical,
chemical

Pathogens grow well in food that has a temperature between: - 40-140F

Glass from a broken lightbulb in an example of what kind of containment? - Physical

If a food service employee has diarrhea and vomiting, he or she should: - Call in sick
and stay home

Which thermometer measures the temperature of both food and equipment surfaces
without touching the surface? - Infared

The first in first out rule refers to? - Using old food first

If a delivery of a fish has dark spots or discoloration, you should ________. - reject

A whole chicken should be cooked to an internal temperature of ________ for at least
15 seconds. - 165

What is the first HACCP principle? - Conduct a Hazard Analysis

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 VasilyKichigin. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy these notes for $13.48. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

80461 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
$13.48
  • (0)
  Add to cart