CTE EXAM PRACTICE QUESTIONS AND ANSWERS
A large scale special event is being planned -- what type of facility is specifically
designed for this event? - Answers- convention center/banquet hall
What is the major focus of the AAA tour book? - Answers- to distinguish one lodging
property from another
What restaurant was the earliest national chain? - Answers- Del Monacio's (1837)
List the contributions that Catherine de Medici gave to the advancements of fine dining.
- Answers- use of silverware, napkins, and cups
Who is responsible for seating a customer in a table-service operation? - Answers-
host/hostess
Within the noncommercial segment, foodservice is typically handled in which two ways?
- Answers- contract feeding (made at another location) or self-service operators
When thawing meat, what is the best place to do so? - Answers- fridge, under cold
running water, in a microwave (only if the food goes from microwave to being cooked,
as it is cooking)
Eggs must have both an inspection grade and mark from this government entity to be
allowed to be received. (It is not found on farm fresh and unpasteurized eggs.) -
Answers- USDA (United States Department of Agriculture)
Which food group is the most potentially hazardous? - Answers- Biological
contamination (out of the four viruses: bacteria, parasites, and fungi)
Name the type of microbe that is responsible for most food borne illnesses. - Answers-
Viruses
Bacteria grows exceptionally well in this temperature zone. - Answers- temperature
danger zone (41*F-135*F)
List the advantages and disadvantages of ready-to-eat food. - Answers- advantages:
always available/never run out of stock, convenient, safe to eat
disadvantages: probably going to make people lazy, more expensive, never know
what's actually in the food
List 3 important tips regarding good hygiene when dealing with hands. - Answers- keep
fingernails short and clean
do not wear false nails
do not wear nail polish
A large scale special event is being planned -- what type of facility is specifically
designed for this event? - Answers- convention center/banquet hall
What is the major focus of the AAA tour book? - Answers- to distinguish one lodging
property from another
What restaurant was the earliest national chain? - Answers- Del Monacio's (1837)
List the contributions that Catherine de Medici gave to the advancements of fine dining.
- Answers- use of silverware, napkins, and cups
Who is responsible for seating a customer in a table-service operation? - Answers-
host/hostess
Within the noncommercial segment, foodservice is typically handled in which two ways?
- Answers- contract feeding (made at another location) or self-service operators
When thawing meat, what is the best place to do so? - Answers- fridge, under cold
running water, in a microwave (only if the food goes from microwave to being cooked,
as it is cooking)
Eggs must have both an inspection grade and mark from this government entity to be
allowed to be received. (It is not found on farm fresh and unpasteurized eggs.) -
Answers- USDA (United States Department of Agriculture)
Which food group is the most potentially hazardous? - Answers- Biological
contamination (out of the four viruses: bacteria, parasites, and fungi)
Name the type of microbe that is responsible for most food borne illnesses. - Answers-
Viruses
Bacteria grows exceptionally well in this temperature zone. - Answers- temperature
danger zone (41*F-135*F)
List the advantages and disadvantages of ready-to-eat food. - Answers- advantages:
always available/never run out of stock, convenient, safe to eat
disadvantages: probably going to make people lazy, more expensive, never know
what's actually in the food
List 3 important tips regarding good hygiene when dealing with hands. - Answers- keep
fingernails short and clean
do not wear false nails
do not wear nail polish
