AFP FINAL
In the brigade system, cold appetizers are prepared - answer-By the garde-manger chef
The grillardin is responsible for - answer-
In the brigade system, tableside food preparation requiring cooking is generally performed by the
captain - answer-True
The sous chef is second in command in the kitchen and answers to the chef de cuisine. - answer-True
To be a good manager you need to be able to effectively manage time, people, information, and physical
assets. - answer-True
The back-of-the-house staff member who works most closely with the chef is the - answer-Sous Chef
In the brigade system, the vegetable chef, or entremetier, might be responsible for accepting orders
from the dining room and relaying them to the various station chefs. - answer-False
In the brigade system, the role of the head waiter is never combined with that of the dining room
manager or captain. - answer-False
In the brigade system, the communard is responsible for wine service. - answer-False
An important strategy for managing time is to invest time in training others. - answer-True
When you need to know the exact portion size of a recipe that simply states "10 portions" as its yield,
you will need to: - answer-determine the recipe conversion factor.
To determine how much an individual portion of green beans costs, you must - answer-divide the as-
purchased cost by the yield percentage then multiply that by the amount of the portion (using the same
common unit of measure).
In order to convert recipe yields or scale portion size up or down, you must first - answer-convert all
items to a common unit of measure.
Holding and reheating information should never be included in standardized recipe. - answer-False
Volume measuring tools are acceptable when measuring small amounts of spices. - answer-True
The most accurate way to measure onions for a recipe is by count. - answer-False
A single recipe may use various measuring conventions, but before converting that recipe, it will be
necessary to convert all measurements to a common unit of measure. - answer-True
APC stands for "as purchased cost." - answer-True
,The ideal measuring method for most food items used in an American professional kitchen is - answer-
Weight
The most accurate measure for flour and sugar is done by volume. - answer-False
The restaurant menu tells the kitchen staff important information. - answer-True
To begin a butcher's yield test, you first - answer-record the as purchased weight for the whole item.
When calculating the edible portion cost, you - answer-divide the as-purchased cost by the yield
percentage.
In order to determine how many portions are in an unopened case of raw product, you must - answer-
divide the edible portion quantity (EPQ) by the portion size.
A volume measure may be converted into a weight measure by - answer-preparing the ingredient as
directed by the recipe, filling the volume measure, and weighing that amount.
Root-based starches such as potatoes and arrowroot may thicken at lower temperatures, but they break
down more quickly than cereal-based starches. - answer-True
The vegan diet differs from the vegetarian diet because - answer-the vegan diet excludes all animal
products.
Vitamins are classified as either water-soluble or fat-soluble. - answer-True
In general use, the kilocalorie is used to measure energy in the metric system and the calorie is used to
measure energy in the U.S. measuring system. - answer-False
To force two substances that do not normally mix into a mixture in which one of the substances is
evenly dispersed throughout the other substance is known as - answer-emulsification
tofu is a complete protein - answer-true
When starch is combined with water or another liquid and heated, starch granules absorb the liquid and
swell causing the liquid to thicken, a process known as - answer-gelatinization
The best way to ensure a diet rich in phytochemicals is to eat - answer-fruits, vegetables, grains, and
legumes.
A carefully planned vegetarian diet may require no supplements or fortified foods. - answer-False
The fats that have an adverse affect on serum choloestrol levels and should be consumed in limited
amounts are - answer-saturated
Mutual supplementation is the act of - answer-combining complementary proteins to get the nine
essential amino acids.
, The rich flavor and color of coffee, chocolate, dark beer, and baked goods is partly a result of - answer-
Maillard reaction.
Fruit juice contains simple carbohydrates. - answer-true
99% of the calcium needed by the body is used in the development of bones and teeth. - answer-true
When heat is applied to foods containing sugar and amino acids, it produces a brown color and intense
flavor caused by - answer-Maillard reaction.
The potential to transmit food-borne illness ends after the food is fully cooked. - answer-False
Infectious hepatitis is most commonly spread - answer-from person to person
facultative bacteria function without oxygen - answer-true
Salmonella is only present in chicken meat and eggs - answer-false
Foods commonly responsible for the spread of botulism include - answer-improperly canned foods, low
acod foods and smoked products
If a potentially hazardous food is held in its raw state at an incorrect temperature for too long, it must
be - answer-discarded
The term "potentially hazardous food" applies to foods that - answer-meet the three conditions
necessary for bacteria growth.
pathogens that feed on and take shelter in another organism are called - answer-parasites
biological contaminants account for the majority of food-borne illnesses - answer-true
foods commonly responsible for the spread of salmonellosis include - answer-eggs, poultry, milk
products, and improperly reheated foods
fish and shellfish should be stored at 45F/7C - answer-False
Foods commonly responsible for the spread of trichinosis include - answer-improperly cooked pork and
pork products.
A food's relative acidity or alkalinity is measure on a scale known as - answer-pH
Cleaning materials are an example of chemical contaminants. - answer-True
The regulations established by OSHA regarding safe and healthy work environments apply only to those
organizations with ten or more employees. - answer-False
Electric sharpeners are never used in a professional kitchen because they cause damage to the blade. -
answer-False
In the brigade system, cold appetizers are prepared - answer-By the garde-manger chef
The grillardin is responsible for - answer-
In the brigade system, tableside food preparation requiring cooking is generally performed by the
captain - answer-True
The sous chef is second in command in the kitchen and answers to the chef de cuisine. - answer-True
To be a good manager you need to be able to effectively manage time, people, information, and physical
assets. - answer-True
The back-of-the-house staff member who works most closely with the chef is the - answer-Sous Chef
In the brigade system, the vegetable chef, or entremetier, might be responsible for accepting orders
from the dining room and relaying them to the various station chefs. - answer-False
In the brigade system, the role of the head waiter is never combined with that of the dining room
manager or captain. - answer-False
In the brigade system, the communard is responsible for wine service. - answer-False
An important strategy for managing time is to invest time in training others. - answer-True
When you need to know the exact portion size of a recipe that simply states "10 portions" as its yield,
you will need to: - answer-determine the recipe conversion factor.
To determine how much an individual portion of green beans costs, you must - answer-divide the as-
purchased cost by the yield percentage then multiply that by the amount of the portion (using the same
common unit of measure).
In order to convert recipe yields or scale portion size up or down, you must first - answer-convert all
items to a common unit of measure.
Holding and reheating information should never be included in standardized recipe. - answer-False
Volume measuring tools are acceptable when measuring small amounts of spices. - answer-True
The most accurate way to measure onions for a recipe is by count. - answer-False
A single recipe may use various measuring conventions, but before converting that recipe, it will be
necessary to convert all measurements to a common unit of measure. - answer-True
APC stands for "as purchased cost." - answer-True
,The ideal measuring method for most food items used in an American professional kitchen is - answer-
Weight
The most accurate measure for flour and sugar is done by volume. - answer-False
The restaurant menu tells the kitchen staff important information. - answer-True
To begin a butcher's yield test, you first - answer-record the as purchased weight for the whole item.
When calculating the edible portion cost, you - answer-divide the as-purchased cost by the yield
percentage.
In order to determine how many portions are in an unopened case of raw product, you must - answer-
divide the edible portion quantity (EPQ) by the portion size.
A volume measure may be converted into a weight measure by - answer-preparing the ingredient as
directed by the recipe, filling the volume measure, and weighing that amount.
Root-based starches such as potatoes and arrowroot may thicken at lower temperatures, but they break
down more quickly than cereal-based starches. - answer-True
The vegan diet differs from the vegetarian diet because - answer-the vegan diet excludes all animal
products.
Vitamins are classified as either water-soluble or fat-soluble. - answer-True
In general use, the kilocalorie is used to measure energy in the metric system and the calorie is used to
measure energy in the U.S. measuring system. - answer-False
To force two substances that do not normally mix into a mixture in which one of the substances is
evenly dispersed throughout the other substance is known as - answer-emulsification
tofu is a complete protein - answer-true
When starch is combined with water or another liquid and heated, starch granules absorb the liquid and
swell causing the liquid to thicken, a process known as - answer-gelatinization
The best way to ensure a diet rich in phytochemicals is to eat - answer-fruits, vegetables, grains, and
legumes.
A carefully planned vegetarian diet may require no supplements or fortified foods. - answer-False
The fats that have an adverse affect on serum choloestrol levels and should be consumed in limited
amounts are - answer-saturated
Mutual supplementation is the act of - answer-combining complementary proteins to get the nine
essential amino acids.
, The rich flavor and color of coffee, chocolate, dark beer, and baked goods is partly a result of - answer-
Maillard reaction.
Fruit juice contains simple carbohydrates. - answer-true
99% of the calcium needed by the body is used in the development of bones and teeth. - answer-true
When heat is applied to foods containing sugar and amino acids, it produces a brown color and intense
flavor caused by - answer-Maillard reaction.
The potential to transmit food-borne illness ends after the food is fully cooked. - answer-False
Infectious hepatitis is most commonly spread - answer-from person to person
facultative bacteria function without oxygen - answer-true
Salmonella is only present in chicken meat and eggs - answer-false
Foods commonly responsible for the spread of botulism include - answer-improperly canned foods, low
acod foods and smoked products
If a potentially hazardous food is held in its raw state at an incorrect temperature for too long, it must
be - answer-discarded
The term "potentially hazardous food" applies to foods that - answer-meet the three conditions
necessary for bacteria growth.
pathogens that feed on and take shelter in another organism are called - answer-parasites
biological contaminants account for the majority of food-borne illnesses - answer-true
foods commonly responsible for the spread of salmonellosis include - answer-eggs, poultry, milk
products, and improperly reheated foods
fish and shellfish should be stored at 45F/7C - answer-False
Foods commonly responsible for the spread of trichinosis include - answer-improperly cooked pork and
pork products.
A food's relative acidity or alkalinity is measure on a scale known as - answer-pH
Cleaning materials are an example of chemical contaminants. - answer-True
The regulations established by OSHA regarding safe and healthy work environments apply only to those
organizations with ten or more employees. - answer-False
Electric sharpeners are never used in a professional kitchen because they cause damage to the blade. -
answer-False
