SWA Culinary Arts final Exam Questions with Verified Answers Latest 2025
Auguste Escoffier believed haute cuisine was too elaborate and complex. - Answers True
Haute cuisine was also known as petit cuisine. - Answers true
Eating was considered a necessity in ancient times, not a social occasion. - Answers false
Many chefs today are taught using a culinary arts book written in 1903. - Answers true
Which chef was known as the "chef of kings and the king of chefs"? - Answers Marie Antoinette Careme
In the 1950s, there were no frozen food sections in grocery stores. - Answers false
Which food service entrepreneur is accredited with discovering an effective way of preserving foods? -
Answers Nicolas Appert
When adopting food packaging, manufacturers' primary concern is - Answers food safety
The first cafes were places where people came together to talk about news. - Answers true
Marie Antoinette Careme was the first female to be inducted into the Culinary Institute of America's Hall
of Fame. - Answers false
What percentage of America's food budget is spent on eating out? - Answers nearly half
In haute cuisine fashion, how many courses were served at a single meal? - Answers dozens
The kitchen hierarchy is known as - Answers The brigade system
The phrase "the customer is always right" can be attributed to - Answers Cesar Ritz
The term "restaurant" originated from what food items? - Answers Hot soups
We lose taste buds as we age. - Answers True
Eating fortune cookies after a meal is an ancient Chinese custom. - Answers false
The tongue cannot detect any flavor without the nose. - Answers false
It is possible to smell food once it's inside your mouth. - Answers true
In what country is hand washing prior to eating extremely important? - Answers india
Bitter flavors alert us to foods that may - Answers be poisonous
Indian food is known for its - Answers heavy use of spices
Different parts of the tongue detect different flavors. - Answers false
, In Japan, rice is consumed at nearly every meal. - Answers true
Which of the following would be used as utensils in India? - Answers chunks of bread
How soon can fetuses detect the aroma of the food their mothers eat? - Answers the third trimester
Slurping is good table manners in what country? - Answers japan
We are naturally drawn to foods that are - Answers Fresh and brightly colored
In some cultures, burping after a meal is a compliment to the chef. - Answers true
Food likes and dislikes vary according to one's culture. - Answers true
What percentage of adults suffers from food allergies? - Answers 2%
Oils are devoid of any nutrients. - Answers false
People who are lactose intolerant are allergic to milk. - Answers false
Nutrients that our bodies need in small amounts are called - Answers micro nutrients
The number of calories listed on a food label always refers to the number in the entire package. -
Answers false
Fat is necessary to proper body function. - Answers True
Many of the vitamins our bodies need can be absorbed by only which of the following? - Answers fat
Which of the following is not associated with a percent daily value on a food label? - Answers protein
How much water do experts suggest adults consume each day? - Answers between 2 and 3 liters
It's impossible for vegetarians to get all the nutrients they need. - Answers false
According to the USDA, which food groups should fill at least half our plates at every meal? - Answers
fruits and vegetables
Food allergies can be life-threatening. - Answers true
In order to determine how many calories are in a package of food, you should consider - Answers both
the serving size and the total calories listed on the label
What percent of your body weight is comprised of water? - Answers approximately 60%
Food labels are printed in color to help us better understand them. - Answers false
Ergonomic hazards pose immediate threats to an employee's safety. - Answers false
Auguste Escoffier believed haute cuisine was too elaborate and complex. - Answers True
Haute cuisine was also known as petit cuisine. - Answers true
Eating was considered a necessity in ancient times, not a social occasion. - Answers false
Many chefs today are taught using a culinary arts book written in 1903. - Answers true
Which chef was known as the "chef of kings and the king of chefs"? - Answers Marie Antoinette Careme
In the 1950s, there were no frozen food sections in grocery stores. - Answers false
Which food service entrepreneur is accredited with discovering an effective way of preserving foods? -
Answers Nicolas Appert
When adopting food packaging, manufacturers' primary concern is - Answers food safety
The first cafes were places where people came together to talk about news. - Answers true
Marie Antoinette Careme was the first female to be inducted into the Culinary Institute of America's Hall
of Fame. - Answers false
What percentage of America's food budget is spent on eating out? - Answers nearly half
In haute cuisine fashion, how many courses were served at a single meal? - Answers dozens
The kitchen hierarchy is known as - Answers The brigade system
The phrase "the customer is always right" can be attributed to - Answers Cesar Ritz
The term "restaurant" originated from what food items? - Answers Hot soups
We lose taste buds as we age. - Answers True
Eating fortune cookies after a meal is an ancient Chinese custom. - Answers false
The tongue cannot detect any flavor without the nose. - Answers false
It is possible to smell food once it's inside your mouth. - Answers true
In what country is hand washing prior to eating extremely important? - Answers india
Bitter flavors alert us to foods that may - Answers be poisonous
Indian food is known for its - Answers heavy use of spices
Different parts of the tongue detect different flavors. - Answers false
, In Japan, rice is consumed at nearly every meal. - Answers true
Which of the following would be used as utensils in India? - Answers chunks of bread
How soon can fetuses detect the aroma of the food their mothers eat? - Answers the third trimester
Slurping is good table manners in what country? - Answers japan
We are naturally drawn to foods that are - Answers Fresh and brightly colored
In some cultures, burping after a meal is a compliment to the chef. - Answers true
Food likes and dislikes vary according to one's culture. - Answers true
What percentage of adults suffers from food allergies? - Answers 2%
Oils are devoid of any nutrients. - Answers false
People who are lactose intolerant are allergic to milk. - Answers false
Nutrients that our bodies need in small amounts are called - Answers micro nutrients
The number of calories listed on a food label always refers to the number in the entire package. -
Answers false
Fat is necessary to proper body function. - Answers True
Many of the vitamins our bodies need can be absorbed by only which of the following? - Answers fat
Which of the following is not associated with a percent daily value on a food label? - Answers protein
How much water do experts suggest adults consume each day? - Answers between 2 and 3 liters
It's impossible for vegetarians to get all the nutrients they need. - Answers false
According to the USDA, which food groups should fill at least half our plates at every meal? - Answers
fruits and vegetables
Food allergies can be life-threatening. - Answers true
In order to determine how many calories are in a package of food, you should consider - Answers both
the serving size and the total calories listed on the label
What percent of your body weight is comprised of water? - Answers approximately 60%
Food labels are printed in color to help us better understand them. - Answers false
Ergonomic hazards pose immediate threats to an employee's safety. - Answers false
