Industry Certification Study guide Latest Solution

Industry Certification Study guide If diners are looking for elegantly prepared food serviced by highly trained waitstaff at a table with linen napkins, fine china, and crystal, they should look for a restaurant advertised as a _____ restaurant - Fine-dining Although all restaurants try to be efficient, in which of the following is the key to success - A quick service restaurant Which of the following is the best description of an entrepreneur? - Someone who organizes a business and assumes the risk for it. The ___ in a 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. - Chef de cuisine The ___ in a classical brigade is the second in command. - Sous chef Which of the following is not a reason that many prepared food products, such as precut vegetables, portion controlled meats and fish, and prepared sauces and soups, are used in modern professional kitchens? - To serve a better tasting product. Which of the following is an example of the kind of respect a true culinary professional is expected to demonstrate? - All of the above Which of the following is not an example of demonstrating a professional positive attitude? - Taking mistakes seriously enough to feed and show discouragement. Most successful chefs achieve their positions through ___. - A combination of formal training and on the-job experience. Which of the following statements is true? - Not everyone is born with leadership qualities, but these qualities can be developed . The US Department of Labor has charged the American Culinary Federation (ACF) with ___. - Administering professional certification for cooks and chefs. Which of the following is considered an acceptable reference when applying for a job? - The coach of the candidates athletic team. Which of the following is an appropriate question for a candidate to ask of the employer at a job interview? - Are there opportunities for advancement from this position? Which is not acceptable? - Uncooked sausages kept at room temperature of 65%F for 3 hours, refrigerated for 1 hour, and then placed back at room temperature for 1 hour and 45 minutes. Which of the following does not create unfavorable conditions for bacteria growth? - Adding water to the food source to stop bacterial growth.