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Culinary Arts

Is an exploration of the creative and technical aspects of food preparation, focusing on the development of culinary skills in the culinary arts industry.













culinary school




The term _____ of house refers to all the behind-the-scenes restaurant areas that customers do not see. (4 Letters)

  • back

Where can the class calendar be located?

  • Class website
  • Google Classroom
  • Both Class website and Google Classroom
  • Class calendar does not exist.

The seed for a new plant

  • Germ

What is it called when you cook it in water?

  • poached

Manages a staff of assistant chefs, cooks and kitchen workers, as well as creating dishes for the menu.

  • Cook
  • Sous Chef
  • Executive Chef
  • Senior Chef

The difference between a white stock and a brown stock?

  • The bones are roasted in a white stock
  • Brown stock consists of only meat and water
  • The bones are roasted in a brown stock
  • White stock consists of meat, vegetables and water

Explain FATTOM. What does each letter stand for and give an explanation of each letter.

  • [No Answer]

Time management is the ability to use one's time effectively or productively, especially at work.

  • True
  • False

A resume is a brief account of a person's education, qualifications, and previous experience, typically sent with a job application.

  • True
  • False

Briefly state what the image is used for & why it is wrapped up with a piece of cord

  • used to flavor soups & sauce, tied for easy removal

Danish pastries have a higher percentage of ______ than croissants.

  • sugar

A chef works in the back of the house.

  • True
  • False

Combination method of cooking includes 2 methods of cooking namely;

  • moist heat & steaming
  • dry heat & stewing
  • dry heat & moist heat
  • stewing & moist heat

What is your Culinary teacher's email address?

_______________ is the skill, good judgment, and polite behavior that is expected from a person in any environment.

  • Professionalism

Rouille sauce is usually used to flavor ________ stocks and ______

  • fish

What is the cooking process for a stock?

  • Bring ingredients to a boil over high heat, then simmer
  • Simmer ingredients over low heat until they reach a boil
  • Boil ingredients over high heat the entire time
  • Bring ingredients to a boil over low heat, then simmer

Once we get back to school on campus, which classroom is the Culinary classroom?

  • A1
  • B7
  • C3
  • MPR

What is a portfolio?

  • The position and duties of a minister of state or a member of a cabinet.
  • A large, thin, flat case of loose sheets of paper such as drawings or maps; A set of pieces of creative work collected by somsone to display their skills, especially to a potential employer.
  • A range of investments held by a person or organization.

To achieve a golden yellow crumb in a bread, you should add many _____ to the dough.

  • eggs

Used to bind ingredients in food processing like sausages

  • Binding Agent

Identify the odd statement below

  • made from flakey pastry
  • filled with custard
  • made from choux
  • suitable for dessert

What is next to moisture absorption if the proper storage of cereals and starches is not followed?

  • Mold growth

Rio Norte Culinary has a facebook page.

  • True
  • False

_____________ is the quality of being ________ for paid work.

  • Employability suitable

A ____ _________ _____ is a number of commonly expected, ______ that employers seek from most employees.

  • Work readiness trait skills

Assigned one menu specialty in which they excel. They direct the prep work of kitchen staff and assistant cooks in their area.

  • Cook
  • Sous Chef
  • Executive Chef
  • Senior Chef

The 3 of the 5 guidelines to follow when guests are dissatisfied are ​ ​ (a) , ​ ​ ​ (b) ​ ​ (c) i

  • aListen carefully to understand guest concerns
  • aListen carefully to understand guest concerns
  • baddress concern immediately
  • cremain calm

•Eggs need to be kept on the _________________________ shelf of the fridge.

  • bottom

In the restaurant industry, which word means to be able to maintain operation at a certain rate or level?

  • 'A la Carte
  • Staticity
  • Mise en Place
  • Sustainability

What costs are included in a restaurant's overhead costs?

  • Salary
  • Rent
  • Utility Bills
  • All of these

A _________ is a letter from a previous _________ testifying to someone's ability or reliability, used when applying for a new job.

  • reference employer

Bakers refer to weighing as _____.

  • scaling

When reheating food, it must reach ________ degrees for _____ seconds to be safe to eat.

  • 165 15

Bacteria, parasites, viruses, & Fungus are examples of

  • Chemical Hazards
  • Physical Hazards
  • Biological Hazards
  • Toxins

If someone chooses a restaurant or food product based upon location, ethnicity, religion or family history, they are making food choices based upon what?

  • Culture
  • Cost
  • Hunger
  • Emotional Reasons

Hand sanitizer is just as effective as washing my hands for 20 seconds.

  • True
  • False

Chicken or any poultry should reach ____ degrees to be safe to eat.

  • 212
  • 120
  • 165
  • 145

Trained to master forms of food preparation, and usually takes close direction from a chef.

  • Cook
  • Sous Chef
  • Executive Chef
  • Senior Chef

Food i is safe to serve how many days after the expiration date?

  • 1 Day
  • 2 Days
  • 1 Week
  • Never

When using the one-stage mixing method, all ingredients should be at _____ and accurately measured.

  • room temperature

If cared for properly, baking powder and baking soda can have a shelf life of ______ months.

  • 6

What is the equation for calculating the menu price of an item?

  • Tax / Sales
  • Food Cost / Total Sales
  • Food Cost / Food Cost Percentage
  • None of these answers are correct.

Is this cake done?

  • yes
  • no
  • yes because it didn't spring back
  • no because it didn't spring back

Hair, fruit pits, metal shavings, and glass are all examples of

  • Chemical Hazards
  • Biological Hazards
  • General Hazards
  • Physical Hazards

What is the danger-zone.

  • 41 to 135

Describe 2 ways to achieve guest satisfaction?

  • quality meals , good food , polite service, efficient service, good service

What is the secret word listed on the calendar for the first day in Culinary?

  • Welcome

Basic unit of carbohydrate

  • Simple Sugar

A baker's percentage means that each ingredient is a certain percentage of the weight of the total _____ in the formula.

  • flour

Popular to Westerners and bread-eating countries

  • Wheat

What does proficient mean?

  • The quality of being suitable for paid work.
  • A letter from a previous employer testifying to someone's ability or reliability, used when applying for a new job.
  • Competent or skilled in doing or using something.
  • It's probably A.

Teamwork is not connected with another or with each other; separate.

  • True
  • False

Mise en place means

  • to misplace something
  • to have forgotten a place setting
  • to put in place
  • to miss your place at dinnertime

How long do you wash your hands for?

  • 10
  • 20
  • 30
  • 60

Why is it important for BOH staff to have food knowledge?

  • So they know ingredients and cooking methods to effectively enhance the flavor of each dish
  • So they can relate to the FOH staff
  • So they know what to order when they have food there themselves

It is an important source of semolina flour utilized in making various types of pasta.T____ d____

  • Triticum durum

What is the term used to describe a culinarian working in a restaurant?

  • Chef
  • Waitress
  • Dishwasher
  • Host

What type of shoes should you wear in a commercial kitchen?

  • Steel toe Boots
  • Slides
  • Sandals and nonslip
  • Closed toe and nonslip

It is acceptable to wear just your undies and lay in bed while on Zoom with your Culinary class.

  • True
  • False

Choux pastry requires rolling and folding the dough

  • TRUE

•Which of these scale gives the most accurate readout?

  • baker’s scale
  • portion scale
  • electronic scale
  • balance scale

Choux pastry is best described as;

  • A delicate pastry with egg white as the raising agent
  • A delicate pastry with steam as the raising agent
  • A delicate pastry with yeast as the raising agent
  • A delicate pastry with baking soda a the raising agent

How much of the food produced for human consumption each year goes to waste?

  • 1/3
  • 1/2
  • 3/4
  • 1/4

•Which of these soups is often thickened with a roux?

  • Chowders
  • consommé
  • vegetable soup
  • cold soup

Perishable foods can be stored in the pantry.

  • False
  • Maybe it depends
  • True
  • Always

What is the term for the chef who is second in command in the kitchen? (4 Letters)

  • sous

What is it called when cram is removed from the milk.

  • homogenization

Starch serves as meat to many processed products

  • Thickening Agent
  • Binding Agent
  • Extender
  • Coating Agent

A _____ is a list of dishes or foods available in a restaurant. (4 Letters)

  • menu

This type of restaurant provides simple food including coffee, pastries, and sandwiches.

  • Cafe / Bistro
  • Casual Restaurant
  • Fast-Casual Restaurant
  • Fast Food

French word for "kitchen," but in English it means a style of cooking.

  • Cuisine
  • Mise en Place
  • Contamination
  • Cross-Contamination

Sauce made from egg york and butter is called a ___________.

  • Hollandaise

The danger zone, which is the temperature where bacteria grows rapidly, is located between which two temperatures?

  • 140 to 165 degrees
  • 40 and 140 degrees
  • 0 to 40 degrees

How long do you sanitize dishes for?

  • 10
  • 20
  • 30
  • 40

What is the All-purpose knife called?

  • Chef knif

Works with payroll, food-cost, personnel management, menu creation, and essentially everything that happens in the kitchen falls within their scope of responsibility.

  • Cook
  • Sous Chef
  • Executive Chef
  • Senior Chef

Match the following descriptions with the type of service

  • Food carved by server and places on preset plate in front of guest, yet side dishes are passed English service
  • serve holds a tray of food and serves guests from tray Russian service
  • Food is fully prepared or finished in front of guests French service

What type of food has a safe internal cooking temperature of 165°F (74°C)?

  • pork
  • meat
  • poultry
  • fish

Bacteria and microorganisms that live and breed in the food we eat.

  • Cuisine
  • Mise en Place
  • Contamination
  • Cross-Contamination

Building customer loyalty by providing promotions and discounts is one way to ensure customer satisfaction.

  • True
  • False

Staple food of Central America

  • Corn

A croissant should have a(n) _____ texture.

  • flaky

When using the restaurant ranking system, the more dollar signs the higher the _____. (4 Letters)

  • cost

What is the best way to extinguish a grease fire?

  • Pour baking soda on it
  • Turn the heat off, place lid on the pot, and smother the fire
  • Turn off the heat and leave the kitchen
  • Leave the kitchen and scream

Chiffon cakes have less saturated fat and cholesterol than any cake except ____ cake.

  • angel food

Usually marketed as breakfast meals

  • cereal
  • snack item
  • canton
  • bihon

McDonalds would be an example of what type of foodservice operation?

  • Fine dining
  • Casual dining
  • Quick service
  • Quick-casual service

Cereals may be used to introduce a main course

  • Entree

•Before frying chicken you should check the ____________ so the chicken doesn’t come out over/under done.

  • oil

The goal of rice cookery (culinary term)

  • Al dente

French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking.

  • Cuisine
  • Mise en Place
  • Contamination
  • Cross-Contamination

Stock is a flavorful liquid prepared by simmering meaty bones from meat and poultry, seafood or and vegetables in water. *

  • True
  • False

A _____ ______ is sent with an interest of a job in paragraph/letter form.

  • cover letter

Match the following FOH foodservice position with description

  • person responsible for overseeing and coordinating all FOH activities - dining room supervisor Maitre d
  • person responsible for serving alcoholic beverages from behind a bar Bartender
  • person responsible for greeting and seating guests Host
  • person responsible for taking orders and bringing food & beverages ot guests Server
  • person responsible for setting tables and clearing dirty dishes from tables Busser

What is buffet service?

  • food on table and you self serve

What is the first topic listed in the Syllabus

  • Measuring
  • Food and Kitchen Safety
  • Nutrition
  • Recipe reading/development

The temperature danger zone is ______ to ______.

  • 30 to 80
  • 40 to 190
  • 41 to 135
  • 60 to 120

Protective outer shell

  • Bran

What is communication?

  • The object of a person's ambition or effort; an aim or desired result.
  • A brief account of a person’s education, qualifications, and previous experience, typically sent with a job application.
  • The action or process of interacting with others to exchange information and develop professional or social contacts.
  • Social contact.

____ __________ is being driven by one's own desires and ambitions.

  • Self motivation

What is the name of the group of laws that govern menu descriptions to ensure accuracy?

  • Deceitful Claims Ruling
  • Health Claims Guidelines
  • Menu Declaration Laws
  • Truth in Menu Laws

Networking is the linking of computers to allow them to operate interactively.

  • True
  • False

A Three Compartment Sink has 3 sinks. The first one is ______________, the second one is for ______________________, and the third sink is for _______________________.

  • wash, rinse, sanitize

Pasta needs to be cooked to ____________________.

  • El Dante

What is a goal?

  • A pair of posts linked by a crossbar and often with a net attached behind it, forming a space into or over which the ball has to be sent in order to score.
  • Things I want to accomplish.
  • A point marking the end of a race.
  • The destination of a journey.

A career is...

  • An occupation undertaken for a significant period of a person's life and with opportunities for progress.
  • Moving swiftly and in an uncontrolled way in a specified direction.
  • A dog.
  • The quality of being suitable for paid work.

Which one is NOT a guideline to follow during job interviews?

  • Thank the interviewer when the interview ends and send a thank-you letter after the interview to the interviewer.
  • Think before speaking and do not answer questions inaccurately
  • Maintain appropriate eye contact
  • Make sure to shake hands or a fist bump.

Describe the method of cooking in the picture

  • deep frying a dry method of cooking

Name the image in the picture

  • sage and thyme wrap
  • herb bundle
  • bouquet garni

•The size of an egg is based on these types of these three grading____________. Check them.

  • AA
  • AA
  • A
  • B

Chemicals should be stored ____ inches off the ground and ______________ from all food.

  • 6 away

An emulsion is a special type of mixture made by combining two liquids that normally ... mix.

  • do not
  • do

Staple food for more than half of the world's population

  • Rice

Occurs when a non-contaminated food product comes into contact with an item that is contaminated.

  • Cuisine
  • Mise en Place
  • Contamination
  • Cross-Contamination

How many people determine a foodborne illness outbreak?

  • 2
  • 3
  • 6
  • 10

Which is not a component of an effective resume?

  • career objective
  • work experience
  • family
  • education and accomplishments

Welcoming guests and satisfying their needs.

  • Cuisine
  • Food Service
  • Culinary Arts
  • Hospitality

Two of the four traits of an ethical employee are ​ ​ ​ (a)

  • ahonest and trustworthy
  • honest and smart
  • responsible and judgemental

Which of the following are suggestions for creating a sustainable restaurant?

  • Offer extensive staff training
  • Grow it yourself
  • Manage your waste
  • All of these answer choices are correct.

Can you explain what do you know about stock ?

  • [No Answer]

Rice, wheat and corn are the three isn't most cultivated cereal in the world.

  • False
  • True

Identify the odd method of cooking below

  • Braising
  • Roasting
  • Baking
  • Pan frying

All of the following are included on the FDA Nutrition Claims checklist, EXCEPT:

  • Evidence of staff awareness
  • A standardized recipe
  • Cooking time and temperature
  • The recipe source

Dining habits are similar between cultures and countries.

  • True
  • False

Being __________ is defined as achieving or producing a significant amount or result.

  • productive

Explain cross contamination in detail.

  • [No Answer]

During a Zoom, you should mute yourself while the teacher, or another student is talking.

  • True
  • False

Contains starch, protein, and some vitamins and minerals

  • Endosperm

•Besides liquid, what are the two main ingredients in a stock? _________________________.

  • [No Answer]

Starch used as breading station

  • Coating Agent

Even if the food has weird smell it is safe to eat as long as it's not past its expiration date.

  • True
  • Fale

•Which of these parts of a recipe is the amount of an individual serving?

  • portion size
  • ingredient quantity
  • product name
  • yield

This is the actual amount that a recipe called?

  • portion size
  • actual yield
  • yield
  • total amount

If I wanted to find something to bake at home, I would click on which link on the class website?

  • Calendar
  • Learning Guide
  • Recipes
  • Photos

What is it processed called when they make the milk safe to drink.

  • pasteurized

•What type of knife do we fabricate meat with?

  • clever
  • paring
  • boning
  • chef

Which of the following are products made from choux pastry?

  • cream puffs & puddings
  • cream puffs & profiterole
  • custard & eclairs
  • cream puffs & pate a choux

All of the following are front of house areas, EXCEPT:

  • Dining Room
  • Restrooms
  • Kitchen
  • Entry

When checking the temperature of chicken be sure to insert the thermometer in the thickest point. What is the safe internal temperature of chicken?

  • 165

Match the following cuisines with their descriptions

  • intricate food preparation, large & elaborate presentations, food decorated, sculpted, carved, sauce Grande cuisine
  • food prepared using proper methods, served in courses, use finest ingredients, & not on presentation Classical cuisine
  • food cooked quickly, seasoned lightly, artfully presented in small portions, no sauce or butter Nouvelle cuisine
  • prepares food obtained directly from local farm or grower Farm to Table cuisine
  • uses variety of cooking methods to combine flavors of 2 or more cultural regions Fusion cuisine

All of these are sources of starch, EXCEPT:

  • Cereals
  • Legumes
  • Root Crops
  • Sugar

The brown stock is made with ______, veal, and poultry meat and bones.

  • Beef

Identify the herb / spice

  • thyme
  • sage
  • mint
  • rosemary

Brown stock is used for brown sauces and gravies, braised dishes, and meat glazes

  • True
  • False

Clorox, Sanitizer, Windex, and Mr. Clean are examples of

  • Chemical Hazards
  • Biological Hazards
  • Physical Hazards
  • Bacteria Hazards

The term _____ of house refers to the areas of a restaurant that are open to public view. (5 Letters)

  • front

Is there a Google class calendar for Culinary Arts?

  • Yes
  • No


  • TRUE

Briefly describe what dish is being prepared by which method of cooking

  • [No Answer]

•Food handlers often wear gloves to prevent _________________________.

  • cross contamination

Refers to cultivated grasses that produce edible or starchy seeds and grains

  • Cereal Grains

Match the following communication forms with their description

  • clear, pleasant tone, loud enough to be heard, respectful, professional, and welcoming speaking
  • use eye contact w/ speaker, don't interrupt, read nonverbal cues, summarize what you've heard said listening
  • is legible and accurate writing
  • use reading skills to interpret menus, follow recipes accurately, & check accuracy of guest checks reading



•Which of these knives is used to trim the peel or skin from fruits and vegetables?

  • fillet knife
  • chef’s knife
  • slicer
  • paring knife

Which food item is the Midwest region of the United States best known for?

  • Peanuts
  • Rice
  • Corn
  • Seafood

Which of the steps below does not apply when making choux pastry?

  • Dust the pastry board & rolling pin with flour and roll out the dough
  • Use hot liquid on medium heat on the hob of the stove
  • Stir in flour all at once in the liquid to make a dough
  • Cook, stirring with a wooden spoon until a film forms on the bottom of pan.

A carbohydrate in granular form that came from certain plants

  • Starch

What type of dining is when a server at the table takes your order and brings you your food while the menu items are moderately priced and restaurant may have a theme reflected in decor, music, menu, and staff uniforms?

  • Quick-casual service
  • Casual dining
  • Quick service
  • Catering and Banquest

White stock is roasted to a golden brown color (burnt bone and mirepoix will ruin the flavor and color of the stock) *

  • True
  • False