CULINARY ARTS TEST QUESTIONS AND
ANSWERS
Which is not one a common type of service staff?
A. Host
B. Chef
C. Cashier
D. Server - Answer-B
What type of establishment often has a kitchen manager instead of an executive chef?
A. Chain restaurant
B. Hotel
C. Fast-food restaurant
D. Caterer - Answer-A
What test ensures that you know the basics in preventing food-borne illness, food
allergies, and food contamination?
A. HACCP certification
B. Associate's degree in food service
C. Certified Professional Food Manager certification
D. Certified Professional Food Safety certification - Answer-C
What do foodservice-specific bachelor's degree's degrees offer students?
A. Food management skills
B. Hands-on training in food preparation techniques
C. Guaranteed apprenticeships
D. Guaranteed entry-level jobs - Answer-B
When is the job rotation method commonly used?
A. When training entry-level employees
B. During an internship
C. In military training programs
D. When an employee is on vacation - Answer-A
Which of the following does not influence industry trends?
A. Culture
B. Diversity
C. Economy
, D. Weather - Answer-D
Which of the following is a trend in the food service industry?
A. More theme restaurants
B. An interest in ethnic foods
C. Supermarkets carrying ready-to-eat meals
D. All of the above - Answer-D
Which of the following is a noncommercial operation?
A. Fast-food chain
B. Fine-dining restaurant
C. School
D. Hotel - Answer-C
Which type of restaurant would employ a server, busser, and line cook?
A. Quick-service restaurant
B. Full-service restaurant
C. Fine-dining restaurant
D. None of the above - Answer-B
Why do commercial kitchens often purchase baked goods from bakeries and pastry
shops?
A. It is hard to find good pastry chefs.
B. Commercial kitchens do not have the time to make baked goods
C. This method costs less than making the foods in-house.
D. Commercial kitchens use very little of these foods - Answer-C
What are three advantages to opening a food-production business?
A. Ownership, job satisfaction, and earning potential
B. Ownership, competition, and earning potential
C. Job satisfaction, competition, and earning potential
D. Ownership, job satisfaction, and free food - Answer-A
Who runs a chain restaurant?
A. The owner of the company
B. A manager-employee in each location
C. The head chef
D. A board of directors - Answer-A
Which is not part of a business plan?
ANSWERS
Which is not one a common type of service staff?
A. Host
B. Chef
C. Cashier
D. Server - Answer-B
What type of establishment often has a kitchen manager instead of an executive chef?
A. Chain restaurant
B. Hotel
C. Fast-food restaurant
D. Caterer - Answer-A
What test ensures that you know the basics in preventing food-borne illness, food
allergies, and food contamination?
A. HACCP certification
B. Associate's degree in food service
C. Certified Professional Food Manager certification
D. Certified Professional Food Safety certification - Answer-C
What do foodservice-specific bachelor's degree's degrees offer students?
A. Food management skills
B. Hands-on training in food preparation techniques
C. Guaranteed apprenticeships
D. Guaranteed entry-level jobs - Answer-B
When is the job rotation method commonly used?
A. When training entry-level employees
B. During an internship
C. In military training programs
D. When an employee is on vacation - Answer-A
Which of the following does not influence industry trends?
A. Culture
B. Diversity
C. Economy
, D. Weather - Answer-D
Which of the following is a trend in the food service industry?
A. More theme restaurants
B. An interest in ethnic foods
C. Supermarkets carrying ready-to-eat meals
D. All of the above - Answer-D
Which of the following is a noncommercial operation?
A. Fast-food chain
B. Fine-dining restaurant
C. School
D. Hotel - Answer-C
Which type of restaurant would employ a server, busser, and line cook?
A. Quick-service restaurant
B. Full-service restaurant
C. Fine-dining restaurant
D. None of the above - Answer-B
Why do commercial kitchens often purchase baked goods from bakeries and pastry
shops?
A. It is hard to find good pastry chefs.
B. Commercial kitchens do not have the time to make baked goods
C. This method costs less than making the foods in-house.
D. Commercial kitchens use very little of these foods - Answer-C
What are three advantages to opening a food-production business?
A. Ownership, job satisfaction, and earning potential
B. Ownership, competition, and earning potential
C. Job satisfaction, competition, and earning potential
D. Ownership, job satisfaction, and free food - Answer-A
Who runs a chain restaurant?
A. The owner of the company
B. A manager-employee in each location
C. The head chef
D. A board of directors - Answer-A
Which is not part of a business plan?
