prostart 1 practice test questions chapter 4
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| Who handles all daily operations in a kitchen establishment? | chef de cuisine
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| In a European style fine dining establishment, who is in charge of explaining the menu to guests, taking their order and any table-side preparation? | the captain
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| How does a baker's scale or balance beam scale work? | A set of weights allows one to balance the product against a known weight.
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| What is professionalism? | being courteous, honest and responsible with coworkers and customers
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| The bread baker is also called the ... | boulanger
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| A toque is a chef's _______________. | hat
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| The garde-manger is also known as the______________ chef. | pantry
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| Doing work that needs to be done without being asked to shows -____________ ____________________, | personal responsibility
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| Which section of the kitchen prepares salad, sandwiches and other cold food? | garde-manger
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| What is a standardized recipe? | one that can be used by anyone who reads it because it is clear and on a set format
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| How many fluid ounces are in a cup? | 8
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| How many teaspoons are in a tablespoon? | 3
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| At what temperature in Fahrenheit does water boil? | 212 degrees
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| At what temperature in Fahrenheit does water freeze? | 32 degrees
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| At what temperature in Celsius does water boil? | 100 degrees
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| At what temperature in Celsius does water freeze? | 0 degrees
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| What term describes the amount of space an ingredient takes up? | volume
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| How many cups in a pint? | 2
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| What do grams measure when using the Metric system? | weight
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| 120 milliliters is the same as what customary or standard measurement amount? | 1/2 cup
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| This person is passionate about food, has studied food and continues to learn about the art of cooking. | culinarian
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| The amount of a vegetable that has been trimmed and cut but before it is used in a recipe is called ... | edible portion
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| The amount of an ingredient as it came from the supplier is called ... | as purchased
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| When you have all ingredients measured and prepped on your counter and you are ready to cook, you have finished your ... | mise en place
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