Quiz 1 2018, questions and answers PDF

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Download Quiz 1 2018, questions and answers PDF

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Quiz Submissions - Buffet Submission View Your test has been submitted successfully. Question 1

1 / 1 point

Of the five of areas that need to be considered when planning a buffet, which stage includes menu creation and cost analyses?

A) Planning

B) Execution

C) Production and preparation

D) Design

Question 2

1 / 1 point

Three of the following are basic elements of a buffet platter. Which is not one?

A) Garnish

B) Centerpiece

C) Appetizer

D) Main food item

Question 3

1 / 1 point

When designing a platter, it is important to _______________. A) plan ahead B) give the design a focal point C) let the guests see the best sided of everything D) all of these Question 4 It is important to serve ______________.

A) both of these

B) hot foods hot, on hot plates

C) cold food cold, on cold plates

D) none of these

1 / 1 point

Question 5

1 / 1 point

A simple garnish should be ______________.

A) edible

B) appropriate to the food

C) planned in the plate layout, not just stuck on half-hazardly

D) all of these

Question 6

1 / 1 point

The buffet is a popular and profitable form of food presentation because it is ________________.

A) all of these

B) efficient

C) visually appealing

D) adaptable

Question 7

1 / 1 point

It is helpful to have a variety of shapes and colors on a plate to make it look attractive. A) True B) False Question 8

1 / 1 point

More expensive foods should be placed at the beginning of a buffet line to impress customers. A) True B) False Question 9

5 / 5 points

Buffets present many safety issues. Match the following safety issues with the best solution.

__1__

__3__

__2__

Cooked Eggs and egg based sauces should be held above 60C. This sauce has a shelf life of 90 minutes.

The raw egg mixture and garnishes need to be held on ice and covered when possible. Monitor the temperature and replace ice as needed.

1. Eggs Benedict with Hollandaise.

2.

A smoothie bar uses fresh fruit that is handled by the cook.

3.

The made to order omelette station is popular but uses raw product.

4.

The hot chaffing dish often holds 2 inserts at a time.

Customers are very aware of satitation, using food safe gloves is best practice and image building.

__5__

5.

During service a student falls ill but insists on staying online to complete last 30 minutes of the buffet.

You can never be sure of the type of illness in the best interests of the student they need to retire from the position and possibly seeks medical attention. Allowing the student to handle or serve food while sick is irresponsilbe and a health threat to the customer and peers.

Always replace used inserts with a clean inserts, don't refill. __4__

Keep clean serving ustensils so each item its own spoon or tongs. Have backup untensils on hand. Never heat food in a chaffing unit, heat first.

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Question 10

1 / 1 point

To make a plate look appetizing and lavish, the food should be piled up to the edges of the plate. A) True B) False

Done

Attempt Score:

14 / 14 - A+

Overall Grade (average of all attempts):

14 / 14 - A+...