Foundations Of Restaurant Management & Culinary Arts Level .
Exam Form # 4903This Examination is valid through August 2014Foundations of Restaurant Management & Culinary ArtsLevel 1 Final ExaminationIT IS EXTREMELY IMPORTANT THAT YOU FOLLOW THE INSTRUCTIONS FOR ACCURATELY COMPLETINGYOUR ANSWER SHEET. IF YOUR ANSWER SHEET IS NOT COMPLETED PROPERLY, IT WILL NOT BESCORED, AND YOU WILL HAVE TO PAY TO RETAKE THE EXAMINATION.Directions for Taking the ExaminationThis examination is designed to test your knowledge and understanding of basic hospitality industry skills. It contains 100 multiplechoice questions. For each question, choose the response that you believe to be the correct answer. It is to your advantage to answerevery question on the examination, even if you have to guess. Skipping a question will reduce your overall examination score.Look carefully at your Examination Answer Sheet, and when marking your Answer Sheet, be sure that the row number matches thenumber of the question you are answering. Make certain to darken the circle completely. If you decide to change an answer, erasethe original answer completely. Incomplete erasing, stray marks, or multiple responses on the Examination Answer Sheet couldresult in incorrect scoring. The Proctor is not allowed to discuss the contents of the questions with you at any time.Preparing the Examination Answer SheetMake sure the side of the Examination Answer Sheet that requires your name and address information is facing up. Print therequested information clearly in the row of appropriate boxes, then completely darken the circles corresponding to the letter printedin the box. If the entire name is longer than the space provided, please abbreviate. Do not leave space between letters of your name.Multiple darkened responses within a row will be recorded as an error and may result in an incorrect spelling on your Certificate.Please note that by filling out this Examination Answer Sheet, you authorize the National Restaurant Association or its designee torelease answer sheet information to appropriate sources, including you, your instructor/proctor, your employer, your school, StateRestaurant Associations, and all appropriate health and/or regulatory agencies.Note: Failure to accurately record information on the Examination Answer Sheet will result in errors on your certificate.Twenty dollars ( 20) is charged for corrections or reprints of Certificates.Examination Scoring and CertificatesExaminations are scored by the National Restaurant Association. Scores will be available within 10 business days of yourexamination date at NRAEF.org. Click on Students, then click Exams, and finally Check my score.Important: To access your examination score information online, you must have:1) the Exam Session Number, which is provided by your Instructor/Proctor and can be recorded on your Examination AnswerSheet tab;2) your email address with the name and address information provided on the Answer Sheet.If you do not have this information, you must contact your Instructor/Proctor for your score; the National Restaurant Associationwill not provide you with score or exam session number information.DO NOT BEGIN THIS EXAMINATION UNTIL YOU ARE TOLD TO DO SO BY YOUR PROCTOR 2013 National Restaurant Association Educational Foundation. All rights reserved.ProStart is a registered trademark of the National Restaurant Association Educational Foundation and is used under license by National RestaurantAssociation Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.The National Restaurant Association logo is a registered trademark of the National Restaurant Association.
1.What is a mandoline?5.A. Attachment for a standing mixerB. Piece of equipment used to mix, mash, andcream soft foodsC. Manual stainless-steel slicer with adjustablebladesD. Heavier version of the wire whipA. On-the-jobB. CrossC. GroupD. Face-to-face6.2.What must employers do to meet theHazard Communication Standard(HAZCOM)?A. Create and maintain a master cleaningschedule.B. Post information in employee areas aboutsafety audits.C. Restrict the number of hours per week thata minor may work.D. Notify and train employees about dangerouschemicals in the workplace.3.4.An example of personal responsibility in anoperation would beA. showing prior knowledge of the entireoperation.B. making excuses for poor workmanship.C. asking for help if necessary.D. usually being on time for work.7.When a manager identifies with anemployee’s feelings or thoughts, themanager is practicingA. sympathy.B. empathy.C. partiality.D. diversity.Which obstacle to good communication isdemonstrated by the fact that the word“mouse” means both a rodent and acomputer device?A. JargonB. Language differenceC. AssumptionsD. SemanticsWhich type of training ensures that allemployees receive the same information?8.Which type of rice is used for risotto?A. ArborioB. BasmatiC. JasmineD. BrownWhen serving alcoholic drinks, anacceptable form of ID for a guest is a9.A. voter registration card.B. birth certificate.C. passport.D. school ID.Foundations of Restaurant Management and Culinary ArtsLevel 1 Final ExaminationThis Examination is valid through August 2014Who is credited with introducing refinedrecipes, fine dining, and silverware toFrance?A. Marie-Antoine CarêmeB. Catherine de MediciC. Georges August EscoffierD. Marcus ApiciusExam Form # 4903 – 1
10. Which is a respectful way for a listener toagree with a speaker’s point?A. NoddingB. SittingC. Looking awayD. Crossing arms11. The first step in preparing fruits andvegetables isA. zesting.B. cleaning.C. peeling.D. wiping.12. A family with two young children is eatingat a restaurant. The food is taking a longtime to arrive, and the children arebecoming antsy because they are hungry.Upon leaving, the family tells the managerthat they are very upset with their diningexperience. To meet these guests’ specialneeds, the server could haveA. checked on them frequently.B. seated them at a larger table.C. assumed they wanted a leisurely familymeal.D. asked if they would like the children’s mealsto be delivered first.13. Which facility is designed specifically tohouse large-scale special events?A. CommissaryB. Theme parkC. MonumentD. Convention center14. A foodservice organization that works tohire individuals with different backgrounds,religions, and experiences appreciatesA. prejudice.B. diversity.C. bias.D. stereotypes.15. An example of cookware with two handlesused for boiling and simmering foods is theA. thermocouple.B. stock pot.C. fish poacher.D. crêpe pan.16. A cook is making potato salad for a party of20, but the recipe serves 8. What is theconversion factor for making the desiredyield?A. 0.4B. 2C. 2.5D. 417. The use of buzz words, technical language,and slang that interferes withcommunication is calledA. jargon.B. semantics.C. prejudice.D. tone.18. What is the best way to ensure that portionsizes are the same from day to day for agiven dish?A. Use standardized recipes.B. Make sure the same person cooks the disheach day.C. Perform mise en place.D. Conduct cooking loss tests.Foundations of Restaurant Management and Culinary ArtsLevel 1 Final ExaminationThis Examination is valid through August 2014Exam Form # 4903 – 2
19. What is the most important measure thatmanagers can take to prevent parasites infood?A. Keep food out of the temperature dangerzoneB. Avoid using bare hands to handle ready-toeat foodC. Purchase food from approved, reputablesuppliersD. Wash hands at the right times and in theright way20. The part of a grain kernel that containsmost of the starch and protein is theA. endosperm.B. bran.C. germ.D. eye.21. Which substance, found in green potatoesand potato sprouts, can be poisonous?A. SolanineB. ChlorophyllC. LyonnaiseD. Ptomaine23. A stress-reduction plan should includeA. constant checking on subordinates’progress.B. tight timelines to ensure that all tasks aredone.C. healthy eating, regular exercise, and regularsleep.D. postponing difficult tasks until a later time.24. TCS food must be thrown out afterspending a maximum of how many hours inthe temperature danger zone?A. 1B. 2C. 4D. 625. According to the Fair Labor Standards Act(FLSA), an example of an exempt positionis aA. dining room manager.B. clerical staff member.C. host or hostess.D. receptionist.26. What should an emergency plan include?22. The spread of pathogens from one surfaceor food to another is calledA. time-temperature abuse.B. outbreak.C. flow of food.D. cross-contamination.Foundations of Restaurant Management and Culinary ArtsLevel 1 Final ExaminationThis Examination is valid through August 2014A. Locations of personal protective equipmentB. The liability limits of the operation duringaccidentsC. How and when employees should respondto emergenciesD. History of safety audits in the operationExam Form # 4903 – 3
27. Which product must have a USDAinspection mark and must comply withUSDA grade standards to be acceptable forreceiving?A. EggsB. PoultryC. BeefD. Shellfish32. Which type of knife is also known as ascimitar?A. BoningB. ButcherC. CleaverD. Paring33. A stereotype is defined as a28. Potatoes should be stored in a cool, dryplace at temperatures ranging fromA. 32 F (0ºC)–37 F (3ºC).B. 45 F (7ºC)–55 F (13ºC).C. 65 F (18ºC)–75 F (24ºC).D. 85 F (29ºC)–95 F (35ºC).29. Why should the manager be notified of allguests’ complaints?A. Because guests are less likely to be vocallyrude to the managerB. Because the manager is paid to listen toproblems; the server is paid to serve foodC. So that the manager can find and disciplinethe employee responsible for the problemD. So that the manager can follow up with theguests and take corrective action30. A liaison is a mixture ofA. refined starch and water.B. onions, carrots, and celery.C. cream and egg yolks.D. onions, celery, and parsnips.A. general attitude toward a person, group, ororganization on the basis of judgmentsunrelated to abilities.B. generalization made by an individual abouta particular group that regards all membersas the same.C. tendency toward a particular perspective oridea based on prejudice.D. set of common beliefs, such as religion, oracting the same.34. The staff member who is responsible forservice throughout the dining room is theA. back waiter.B. front waiter.C. headwaiter.D. waiter captain.35. Before being stored, a stock must becooled to at leastA. 0 F ( 18ºC).B. 31 F ( 0.6ºC).C. 35 F (2ºC).D. 41 F (5ºC).31. Poaching is an example of cooking withwhich type of heat?A. RadiationB. MoistC. SteamD. DryFoundations of Restaurant Management and Culinary ArtsLevel 1 Final ExaminationThis Examination is valid through August 2014Exam Form # 4903 – 4
36. A job candidate presents a 3-page résuméthat uses active language, includesprofessional references, and avoids usingbuzzwords and industry jargon. What couldbe done to improve this résumé’seffectiveness?A. Add industry jargon.B. Remove the professional references.C. Replace the active language with passivelanguage.D. Reduce the length of the résumé to 1 or 2pages.37. Minors are strictly prohibited fromoperating which piece of food processingequipment?A. OvensB. CuttersC. RangesD. Broilers38. According to the Fair Labor Standards Act(FLSA), which type of work can a 15-yearold high school student perform in anoperation?A. Any type of baking activityB. Any type of food prep activityC. Cooking with electric grillsD. Cooking with pressure cookers39. In a typical kitchen, the garde mangersection includes which station?A. BroilerB. Hot beverageC. Dough proofingD. Salad preparationFoundations of Restaurant Management and Culinary ArtsLevel 1 Final ExaminationThis Examination is valid through August 201440. How many grand sauces are there?A. 3B. 4C. 5D. 941. When a listener leans toward a speakerduring communication, the listener is mostlikely trying to communicateA. agreement.B. empathy.C. assertiveness.D. interest.42. Corn, peas, and beans are which type ofvegetable?A. RootB. SeedC. GreenD. Leafy43. Which type of temperature probe is mosteffective for measuring the internaltemperature of a steak?A. SurfaceB. AirC. PenetrationD. Immersion44. The term used in the restaurant andfoodservice industry to “put in place” iscalledA. mise en place.B. mirepoix.C. à la carte.D. maître d’hôtel.Exam Form # 4903 – 5
45. Which sauce base acts as a thickener andis made of equal parts of cooked flour anda fat?A. RouxB. Beurre maniéC. BéarnaiseD. Maltaise50. A good first impression can be made byA. maintaining a professional appearance.B. speaking loudly and assertively to guests.C. helping customers calculate the tip.D. wearing strong perfume.51. Which knife is used for chopping, slicing,and mincing all types of foods?46. Pieces of broken glass, packaging material,and jewelry in food are examples of whichkind of contamination?A. ViralB. PhysicalC. BacterialD. Chemical47. What is the decimal equivalent of 1/8?A. 0.120B. 0.125C. 0.130D. 0.14048. Which foodservice employee works outsideof the public space?A. ManagerB. DishwasherC. BuserD. Cashier49. Greeters are responsible forA. serving the entrées.B. issuing the check at the end of the meal.C. arranging for guests to be escorted to theirseats.D. checking in the produce order.Foundations of Restaurant Management and Culinary ArtsLevel 1 Final ExaminationThis Examination is valid through August 2014A. TournéB. ParingC. BoningD. Chef52. A server wheels a cart to a guest’s table,mixes, dresses, and plates a salad, andthen serves it. This is an example of whichtype of service?A. FrenchB. AmericanC. RussianD. English53. Who is primarily responsible for seatingcustomers in a table-service operation?A. HostB. ManagerC. ServerD. Captain54. Which hazards are described in MaterialSafety Data Sheets?A. BiologicalB. ChemicalC. ServiceD. CookingExam Form # 4903 – 6
55. Two guests signal to a host, who hurriesover to their table with a smile. The guestscomplain about how long it is taking toreceive their dinners. The host replies,“You’re saying you ordered 30 minutes ago?I can understand how frustrating that is, butI don’t have anything to do with the kitchen.”What did the host do wrong?A. Restated the problem to confirmunderstandingB. Acknowledged the guests’ frustrationC. Responded to the guests quickly andpolitelyD. Denied responsibility for the guests’problem56. The loss of sales, negative exposure, lowemployee morale, and increased insurancepremiums can all be results ofA. a foodborne-illness outbreak.B. slips and falls.C. power outages.D. major road construction.57. A highly flavored stock made with fishbones is known asA. court bouillon.B. glace.C. remouillage.D. fumet.58. A rice with an aromatic, nutty flavor that isoften used for rice pudding and pilafs iscalledA. jasmine.B. wild.C. Arborio.D. converted.Foundations of Restaurant Management and Culinary ArtsLevel 1 Final ExaminationThis Examination is valid through August 201459. During a job interview, an applicant shouldask questions aboutA. vacation time and holidays.B. the training plan for the job.C. the previous employee’s performance.D. possible bonuses.60. Which question is illegal to ask in aninterview?A. How long have you worked in this industry?B. Have you ever been convicted of a felony?C. Why do you want to work here?D. Where were you born?61. Which food is most commonly involved infoodborne-illness outbreaks?A. Citrus fruitsB. Flours and grainsC. Ready-to-eat foodD. Raw vegetables62. When gripping a knife, the hand that is notholding the knife is called theA. holding hand.B. guiding hand.C. safety hand.D. chopping hand.63. How many tablespoons are equivalent toone gallon?A. 96B. 192C. 256D. 768Exam Form # 4903 – 7
64. In an operation using the Escoffier kitchenbrigade system, the poissonier is the chefin charge of which station?A. FryingB. RoastingC. FishD. Soup69. The first principle of a HACCP plan is toA. identify corrective actions.B. determine critical control points (CCPs).C. establish critical limits.D. conduct a hazard analysis.70. Credibility is another word for a person’s65. Mangos are considered a tropical fruitbecause theyA. cannot grow on trees.B. cannot tolerate frost.C. have a central pit.D. have thick skin.66. A bouquet garni is aA. cheesecloth bag filled with dry spices.B. bundle of fresh vegetables.C. bag or bundle of fresh herbs.D. set of multiple garnishes placed on a platefor service.67. What is the last step for handling acustomer’s payment as part of table service?A. Collect payment.B. Process payment.C. Present the check at the table.D. Return the change or credit card and receipt.A. ability to be believed.B. capacity for empathy.C. willingness to learn.D. skillfulness at speaking.71. FAT TOM are the six conditions underwhichA. pathogens grow rapidly.B. chemical hazards develop.C. toxic-metal poisoning occurs.D. pests find entry into an operation.72. A recipe calls for 2 pounds of peeledcarrots. The percentage yield of carrots is80%. How many pounds of carrots areneeded to prepare this recipe?A. 2B. 2.5C. 4D. 4.573. The best way to thaw food safely is to68. Soy, peanuts, and tree nuts are dangerousfor people with which condition?A. Weakened immune systemsB. Chemical sensitivitiesC. AnaphylaxisD. Food allergiesFoundations of Restaurant Management and Culinary ArtsLevel 1 Final ExaminationThis Examination is valid through August 2014A. place it in a warm-water bath.B. move it to the refrigerator.C. place it on the kitchen counter.D. move it to the dry storeroom.Exam Form # 4903 – 8
74. If a recipe for 50 people has individualingredients that cost 5.00, 10.50, 35.25, 18.50, and 23.45, what is the cost perportion?A. 1.75B. 1.85C. 2.65D. 12.2575. When slurs about a person’s race interferewith the person’s work performance, it isknown asA. employee civil rights.B. horseplay.C. model behavior.D. harassment.76. Which cooking method involves cookingvacuum-packaged food at low temperaturesfor a long time?A. Sous videB. PuréeingC. GlazingD. Roasting78. Which type of pasta is a small, round,smooth ball and is used primarily in soups,pilafs, and salads?A. VermicelliB. OrzoC. ElbowD. Israeli couscous79. One disadvantage of building a business byword of mouth is that the process istypicallyA. expensive.B. slow.C. confusing.D. nonverbal.80. Which fruits are referred to as “orangedrupes”?A. Apples and pearsB. Oranges and tangerinesC. Peaches and nectarinesD. Strawberries and raspberries81. The Harvey House is historically significantbecause it was77. Which government agency enforces lawsthat ensure that everyone—regardless ofrace, age, gender, religion, national origin,color, or disability—receives a fair chanceat any job opening?A. Employee Employment Official CommissionB. Employment Ethics of CodeC. Equal Employers Organization CompanyD. Equal Employment OpportunityCommissionFoundations of Restaurant Management and Culinary ArtsLevel 1 Final ExaminationThis Examination is valid through August 2014A. the first cafeteria-style restaurant.B. one of the earliest nationwide chainrestaurants.C. the most popular restaurant run byBoulanger.D. a premier restaurant of the Gilded Age.Exam Form # 4903 – 9
82. The correct recipe for one gallon of chickenstock isA. 11 lbs of bones, 5 qts of water, and 1 lb ofmirepoix.B. 18 lbs of bones, two gallons of water, and 1cup of chopped vegetables.C. 8 lbs of bones, 6 qts of water, and 1 lb ofmirepoix.D. 4 lbs of vegetables, 4 qts of water, and 3/4lb of bones.83. Which job search tool is a collection ofsamples that highlight interests, talents,contributions, and studies?A. PortfolioB. RésuméC. Cover letterD. Application84. Which type of oven has a fan that circulatesheated air around the food that it cooks?A. ConventionalB. ConvectionC. CombiD. Rotary85. Informing employees of job safety andhealth protection is the responsibility of theA. local restaurant association.B. federal government.C. employer.D. state and local health department.86. In which part of a letter should the writersummarize key points
Foundations of Restaurant Management and Culinary Arts Exam Form # 4903 – 2 Level 1 Final Examination This Examination is valid through August 2014 10. Which is a respectful way for a listener to agree with a speaker’s point? A. Nodding B. Sitting C. Looking away D. Crossing arms 11. The first step in preparing fruits and vegetables is A .
Introduction to Culinary Arts 13022550 (1 credit) None 9-12 Principles of Hospitality and Tourism 13022200 (1 credit) None 9-12 Culinary Arts 13022600 (2 credits) None 10-12 Foundations of Restaurant Management TBD TBD TBD Advanced Culinary Arts 13022650 (2 credits) PREQ: Culinary Arts 10-12
Culinary Arts Study Guide Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary Arts Pre-PAC, and the American Culinary Federation (ACF) 'IVXM½IH'YPMREVMER Endorsed by: Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary
Management & Culinary Arts, Second Edition, Level 2 2018 PLC 2.0, cont. Contributors to the Industry PLC 2.3 Analyze the impact of major culinary innovators, institutions and innovations that have revolutionized the culinary industry internationally, nationally, and locally. Analyze the impact of culinary innovators that
Student and Teacher’s Edition and are cited at the page level. Pearson partnered with the National Restaurant Association to create the most comprehensive curriculum developed by industry and academic experts, Foundations of Restaurant Management & Culinary Art. This two-level program provides co
Aug 22, 2011 · Culinary Arts I/Culinary Math are the first levels of a two‐year course available to juniors enrolled in the four‐ year Culinary Arts Academy Course. It is intended to provide students with a solid foundation, through a combination of direct instruction a
academic experts, Foundations of Restaurant Management & Culinary Arts. This two-level program provides comprehensive student resources and robust teacher materials to provide an in-depth, industry-driven learning experience.
Students in Restaurant Management/Culinary Arts I learn entry level culinary skills needed for success in the foodservice industry or continuing education. Students train in industry-specific skills that can be used in all areas of the foodservice industry. . resumes, cover letters, letters of recommendation, portfolio artifacts Level 2 .
273 pages Literary Criticism: An Introduction to Theory and Practice 0138974225, 9780138974220 F and S Index International 2005 Subscription , Gale Group, 2005, Business & Economics, . F& S Indexes offer you a handy compilation of company, product and industry information from financial publications, business-oriented newspapers, trade magazines and special The analysis of time series data has .
