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Overall Study AAFCS Culinary Arts Industry Test Exam Questions and Answers
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  • Course
  • Culinary Arts
  • Institution
  • Culinary Arts

fine-dining restaurant - Answer-upscale dining, usually with white tablecloths, fine china, crystal, a la carte menus, and table service quick-service restaurant - Answer-provides customers with efficient service, convenience, speed, and basic service at low prices chef de cuisine (executive ...

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  • October 12, 2024
  • 2
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • overall study aafcs culinary arts industry test ex
  • fine dining restaurant answer upscale dining us

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  • Culinary Arts
  • Culinary Arts

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Overall Study AAFCS Culinary Arts
Industry Test Exam Questions and
Answers
fine-dining restaurant - Answer-upscale dining, usually with white tablecloths, fine china,
crystal, a la carte menus, and table service

quick-service restaurant - Answer-provides customers with efficient service,
convenience, speed, and basic service at low prices

chef de cuisine (executive chef) - Answer-in the classical brigade, supervises all the
positions in the kitchen and is responsible for the quality of the food and the safety of
the guests and cooks

Basic skills and knowledge a chef needs - Answer-#1 basic knowledge is cooking

ways to demonstrate a professional, positive attitude - Answer-willingness to give
something new a try
having a "can-do" approach
treating failure as a learning experience

most chefs achieve their employment positions - Answer-through a combination o
formal training and on the job experience.

Leaders - Answer-not everyone is born with leadership qualities, but these qualities can
be developed.

what can be considered an acceptable reference when applying for a job? - Answer-the
coach of the candidates athletic team, teacher, former manager

what is an appropriate question for a candidate to ask of their employer at a job
interview? - Answer-"are their opportunities for advancement in this position?"

example of TCS food being kept in the temperature danger zone for more than 4 hours -
Answer-uncooked sausage kept at room temperature of 65 degrees for 3 hours,
refrigerated for 1 hour, and then placed back at room temperature for 1 hour and 45
minutes

TCS food - Answer-food requiring time and temperature control for safety

the danger of fish toxins - Answer-fish toxins are gaining more widespread attention as
fish becomes a larger part of the American diet

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