TEST BANK
On Cooking, A Textbook of Culinary
Fundamentals, 7th edition by
Sarah R. Labensky
Complete Chapter Test Bank
are included (Ch 1 to 37)
** Immediate Download
** Swift Response
** All Chapters included
,Table of Contents are given below
1.Professionalism
2.Food Safety and Sanitation
3.Nutrition and Healthy Cooking
4.Menus and Recipes
5.Tools and Equipment
6.Knife Skills
7.Flavors and Flavorings
8.Dairy Products
9.Mise en Place
10.Principles of Cooking
11.Stocks and Sauces
12.Soups
13.Principles of Meat Cookery
14.Beef
15.Veal
16.Lamb
17.Pork
18.Poultry
19.Game
20.Fish and Shellfish
21.Eggs and Breakfast
22.Vegetables
23.Potatoes, Grains and Pasta
24.Salads and Salad Dressings
25.Fruits
26.Plant-Based Cooking
27.Sandwiches
28.Charcuterie
29.Hors d’Oeuvre
30.Principles of the Bakeshop
31.Quick Breads
32.Yeast Breads
33.Pies, Pastries and Cookies
34.Cakes and Frostings
35.Custards, Creams, Frozen Desserts and Dessert Sauces
36.Plate Presentation
37.Buffets
,The test bank is organized in reverse order, with the last chapter displayed first, to ensure that all
chapters are included in this document. (Complete Chapters included Ch37-1)
On Cooking, 7e (Labensky)
Chapter 37 Buffets
1) When planning a buffet, what is the first decision that needs to be made?
A) cost
B) theme
C) menu
D) table arrangement
Answer: B
Page Ref: 1138
Section: Planning the Buffet
2) What event information must be communicated to the kitchen and service staff before each
event?
A) menu
B) venue
C) buffet diagram
D) banquet event order
Answer: D
Page Ref: 1140
Section: Communicating the Plan
3) Which of the following information is included in an event order for a banquet?
A) names of staff and times they will be working the event
B) names of staff and their hourly pay rate
C) names of staff and their food allergies
D) names of staff and the kitchen crew
Answer: A
Page Ref: 1141
Section: Communicating the Plan
4) How much space should you allow for each item on a buffet?
A) 1 square foot
B) 1 linear foot
C) 1 linear yard
D) 16 inches
Answer: B
Page Ref: 1144
Section: Arranging Items on the Buffet Table
1
, 5) When should a buffet be designed with two service lines?
A) if more than 35 guests are expected
B) if more than 50 guests are expected
C) if more than 65 guests are expected
D) if more than 75 guests are expected
Answer: D
Page Ref: 1142
Section: Arranging the Tables
6) What is a rough rule of thumb for calculating how much food to prepare for a buffet?
A) 1 pound per person
B) 1.5 pounds per person
C) 0.5 pound per person
D) 2 pounds per person
Answer: A
Page Ref: 1145
Section: Controlling Costs
7) What is the primary responsibility of front waiters during a buffet-service event?
A) Deliver food from the kitchen.
B) Supervise the dining area.
C) Tidy and replenish food on the buffet.
D) Circulate in the crowd with hors d'oeuvre and drink trays.
Answer: C
Page Ref: 1147
Section: Serving the Guests
8) What technique can be used to serve large groups efficiently?
A) extra-long single-sided buffet
B) butler service
C) double-sided buffet
D) extra-large chafing dishes
Answer: C
Page Ref: 1142
Section: Arranging the Tables
9) What is the most appropriate service ware for a standard business luncheon buffet?
A) polished stainless steel and glass
B) earthenware and wood
C) sterling silver and crystal
D) mirror trays and china
Answer: A
Page Ref: 1143, Fig 37.2
2
On Cooking, A Textbook of Culinary
Fundamentals, 7th edition by
Sarah R. Labensky
Complete Chapter Test Bank
are included (Ch 1 to 37)
** Immediate Download
** Swift Response
** All Chapters included
,Table of Contents are given below
1.Professionalism
2.Food Safety and Sanitation
3.Nutrition and Healthy Cooking
4.Menus and Recipes
5.Tools and Equipment
6.Knife Skills
7.Flavors and Flavorings
8.Dairy Products
9.Mise en Place
10.Principles of Cooking
11.Stocks and Sauces
12.Soups
13.Principles of Meat Cookery
14.Beef
15.Veal
16.Lamb
17.Pork
18.Poultry
19.Game
20.Fish and Shellfish
21.Eggs and Breakfast
22.Vegetables
23.Potatoes, Grains and Pasta
24.Salads and Salad Dressings
25.Fruits
26.Plant-Based Cooking
27.Sandwiches
28.Charcuterie
29.Hors d’Oeuvre
30.Principles of the Bakeshop
31.Quick Breads
32.Yeast Breads
33.Pies, Pastries and Cookies
34.Cakes and Frostings
35.Custards, Creams, Frozen Desserts and Dessert Sauces
36.Plate Presentation
37.Buffets
,The test bank is organized in reverse order, with the last chapter displayed first, to ensure that all
chapters are included in this document. (Complete Chapters included Ch37-1)
On Cooking, 7e (Labensky)
Chapter 37 Buffets
1) When planning a buffet, what is the first decision that needs to be made?
A) cost
B) theme
C) menu
D) table arrangement
Answer: B
Page Ref: 1138
Section: Planning the Buffet
2) What event information must be communicated to the kitchen and service staff before each
event?
A) menu
B) venue
C) buffet diagram
D) banquet event order
Answer: D
Page Ref: 1140
Section: Communicating the Plan
3) Which of the following information is included in an event order for a banquet?
A) names of staff and times they will be working the event
B) names of staff and their hourly pay rate
C) names of staff and their food allergies
D) names of staff and the kitchen crew
Answer: A
Page Ref: 1141
Section: Communicating the Plan
4) How much space should you allow for each item on a buffet?
A) 1 square foot
B) 1 linear foot
C) 1 linear yard
D) 16 inches
Answer: B
Page Ref: 1144
Section: Arranging Items on the Buffet Table
1
, 5) When should a buffet be designed with two service lines?
A) if more than 35 guests are expected
B) if more than 50 guests are expected
C) if more than 65 guests are expected
D) if more than 75 guests are expected
Answer: D
Page Ref: 1142
Section: Arranging the Tables
6) What is a rough rule of thumb for calculating how much food to prepare for a buffet?
A) 1 pound per person
B) 1.5 pounds per person
C) 0.5 pound per person
D) 2 pounds per person
Answer: A
Page Ref: 1145
Section: Controlling Costs
7) What is the primary responsibility of front waiters during a buffet-service event?
A) Deliver food from the kitchen.
B) Supervise the dining area.
C) Tidy and replenish food on the buffet.
D) Circulate in the crowd with hors d'oeuvre and drink trays.
Answer: C
Page Ref: 1147
Section: Serving the Guests
8) What technique can be used to serve large groups efficiently?
A) extra-long single-sided buffet
B) butler service
C) double-sided buffet
D) extra-large chafing dishes
Answer: C
Page Ref: 1142
Section: Arranging the Tables
9) What is the most appropriate service ware for a standard business luncheon buffet?
A) polished stainless steel and glass
B) earthenware and wood
C) sterling silver and crystal
D) mirror trays and china
Answer: A
Page Ref: 1143, Fig 37.2
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