Question: 660
A chef nation
from i e
supply
Co
So
Wa
Fre Answ
Expla m
suppli r
salads,
Quest
A chef f
$3,200.
26.
28.
30.
D. 27.5%; 2.7
Answer: B
Explanation: Food cost = $3,500 + $9,000 – $3,200 = $9,300. % = $9,300 ÷ $32,000 = 29.06% (adjusted to 28.44%). Average inventory = ($3,500 + $3,200) ÷ 2 = $3,350. Turnover = $9,300 ÷ $3,350 = 2.78 (≈2.6).
When it comes to modern plating techniques, which principle is most critical for creating a visually appealing presentation on the plate?
Using as many colors as possible
Filling the plate to the edge for maximum visual impact
Ensuring a balance of textures and colors while maintaining focus on the main element
Using only traditional garnishes Answer: C
tation that enhances the dining experience.
ion: 663
of the following leadership styles is often considered most effective in a high-pressure kitc nment, particularly in fostering teamwork and collaboration?
nsformational leadership ssez-faire leadership ocratic leadership nsactional leadership
er: A
nation: Transformational leadership fosters teamwork and collaboration, motivating staff to w a shared vision, which is essential in high-pressure kitchen environments.
ion: 664
reparing a roux, which of the following statements accurately describes the difference betw oux and a brown roux in terms of cooking time and flavor development?
nd roux has a nutty flavor due to longer cooking, while brown roux has a richer flavor and darker wn roux is cooked for a shorter time to maintain a light color
Explanation: A balance of textures and colors, along with focus on the main dish, creates an appealing presen
Quest
Which hen
enviro
Tra
Lai
Aut
Tra Answ
Expla ork
toward
Quest
When p een a
blond r
Blo color
Bro
Blond roux is cooked longer than brown roux for deeper flavor
Brown roux is used exclusively for soups, while blond roux is for sauces Answer: A
Explanation: A blond roux is cooked for a shorter time and develops a mild nutty flavor, while a brown roux is cooked longer, resulting in a deeper flavor and darker color.
A chef prepares a sous vide lamb shank for a slow-cooked dish, cooking 800 g of shank at 80°C for 24 hours with 20 g of red wine, 10 g of garlic, and 5 g of rosemary. The meat is tender but stringy, lacking a cohesive bite. What should the chef adjust for a succulent, firm texture?
Increase wine to 30 g and cook at 82°C for 20 hours
Lower temperature to 75°C and cook for 36 hours
Add 10 g of salt and maintain 80°C for 24 hours
nation: Stringiness suggests excessive collagen breakdown at 80°C. Lowering to 75°C and ing to 36 hours gently tenderizes while preserving structure for a firm bite. More wine or sal ix texture, and lower temperatures risk undercooking.
ion: 666
hen’s labor budget is $5,000 for a week with $20,000 in sales. Two cooks work 40 hours at our, two at 35 hours at $18/hour, and a dishwasher works 30 hours at $12/hour. Overtime of imes the $20 rate is needed. Can the chef stay within budget, and what’s the labor percenta
24.8%
25.9%
23.6%
26.4%
er: B
nation: Cost: (2 × 40 × $20) + (2 × 35 × $18) + (30 × $12) + (8 × $20 × 1.5) = $1,600 + $1
$240 = $5,180. Exceeds $5,000. Percentage: ($5,180 ÷ $20,000) × 100 = 25.9%.
ion: 667
a busy dinner service, a chef notices an employee handling raw chicken with gloved hands mmediately assembling salads without changing gloves. The chef intervenes, citing personal hygiene standards. Per OSHA and industry best practices, what is the correct protocol the employe
Switch to 70°C and cook for 48 hours with 15 g of butter Answer: B
Expla
extend t
won’t f
Quest
A kitc
$20/h 8 hours
at 1.5 t ge?
Yes,
No,
Yes,
No,
Answ
Expla ,260 +
$360 +
Quest
During and
then i
e should have followed to prevent cross-contamination?
Remove gloves, wash hands for 20 seconds, and put on new gloves
Wash gloved hands under running water for 40 seconds before proceeding
Wipe gloves with a sanitizer-soaked cloth and continue working
Remove gloves and continue bare-handed after rinsing hands briefly Answer: B
Explanation: OSHA and FDA guidelines emphasize preventing cross-contamination. After handling raw
chicken, gloves are contaminated and must be discarded. The employee must wash their hands thoroughly for at least 40–60 seconds (FDA Food Code specifies 40 seconds minimum with soap and water) before donning new gloves for ready-to-eat food like salads. Washing gloved hands or using sanitizer on gloves is insufficient, and bare-handed contact is prohibited.
Question: 668
A chef calculates COGS for a week in April 2025. Beginning inventory is $5,600, purchases are $14,300, freight is $700, returns are $200, and ending inventory is $6,100. What is the COGS?
,300
,900
4,100
er: B
nation: COGS = $5,600 + $14,300 + $700 - $200 - $6,100 = $14,300.
ion: 669
manages inventory with a beginning value of $5,000, purchases of $12,000, and ending val Sales are $40,000. What’s the food cost percentage, and what’s the turnover rate?
5%; 2.3
8%; 2.7
25%; 2.5
6%; 2.6
er: C
nation: Food cost = $5,000 + $12,000 – $4,500 = $12,500. % = $12,500 ÷ $40,000 = 31.25
ge inventory = ($5,000 + $4,500) ÷ 2 = $4,750. Turnover = $12,500 ÷ $4,750 = 2.63 (≈2.5).
ion: 670
A. $14,500 B. $14
$13
$1
Answ Expla Quest
A chef ue of
$4,500.
33.
29.
31.
30.
Answ
Expla %.
Avera
Quest
In professional kitchens, mirepoix is often used as a base for stocks and sauces. What is the primary function of mirepoix in these applications?
To provide sweetness to dishes
To thicken sauces naturally
To enhance the overall aroma and depth of flavor in the final product
To add color to the finished dish
Explanation: Mirepoix primarily enhances the aroma and depth of flavor in stocks and sauces, serving as a foundational flavor component in many recipes.
Question: 671
Which of the following actions is NOT compliant with OSHA standards regarding personal protective equipment (PPE) for kitchen staff handling hot equipment or hazardous materials?
Wearing heat-resistant gloves
Using non-slip shoes
aring a face shield when necessary er: C
nation: Skipping PPE compromises safety and is against OSHA regulations, which require pr tive gear when handling hazardous materials.
ion: 672
xploring global cuisines, what is a defining characteristic of Italian pasta dishes that disting rom other culinary traditions?
exclusive use of dry pasta avoidance of cheese in pasta dishes
requirement for all sauces to be tomato-based
emphasis on fresh, seasonal ingredients and regional variations er: D
nation: Italian pasta dishes are distinguished by their emphasis on fresh, seasonal ingredients al variations, allowing for a diverse range of flavors and preparations.
ion: 673
cooks a steak in 10 grams of trans fat (90 cal) and 15 grams of unsaturated fat (135 cal), for
Skipping PPE when in a hurry
We
Answ
Expla oper
protec
Quest
When e uishes
them f
The
The
The
The Answ
Expla and
region
Quest
A chef a
2000-calorie diet with a 20% fat limit (400 cal). What percentage of the fat allowance does trans fat use, and what eliminates it?
20%; replace with 12g butter
18%; reduce trans fat to 5g
25%; increase unsaturated to 20g
22.5%; replace with 10g olive oil
Explanation: Trans fat = 90 cal ÷ 400 = 22.5%. Replacing with 10g olive oil (unsaturated, 90 cal) eliminates trans fat, staying within the limit.
Question: 674
A dishwasher forgets gloves while handling caustic detergent, causing skin irritation. Per OSHA PPE standards, what must the manager enforce, and what is the chemical’s pH range posing this risk?
Rubber gloves; pH 11–14
Latex gloves; pH 7–9
ton gloves; pH 9–11 er: A
nation: OSHA requires chemical-resistant rubber gloves for caustic detergents (pH 11–14), w rritation or burns. This PPE prevents exposure, ensuring employee safety during handling.
ion: 675
iscussing the principles of pickling, which method is most commonly used to create a quic hat can be prepared and served within a few hours?
negar-based quick pickling to-fermentation
water bath canning d brining
er: A
nation: Vinegar-based quick pickling is the method used to create pickles that can be prepare within a few hours, providing a fast and flavorful option.
ion: 676
macronutrient is primarily responsible for the development and repair of body tissues, parti
No gloves; pH 5–7
Cot Answ
Expla hich
cause i
Quest
When d k
pickle t
Vi
Lac
Hot
Col Answ
Expla d and
served
Quest
Which cularly
in muscle and organ function?
Carbohydrates
Proteins
Fats
Vitamins Answer: B
Explanation: Proteins are essential for the growth, repair, and maintenance of body tissues, including
muscles and organs, making them critical for overall health.
Question: 677
What is the most common type of foodborne pathogen that can be transmitted through improperly handled poultry?
Clostridium perfringens
Listeria
E. coli
er: D
nation: Salmonella is the most common pathogen associated with poultry, making proper han oking critically important to prevent foodborne illness.
ion: 678
serves a 200-calorie cookie with 25 grams of sugar (100 cal) and 6 grams of fat (54 cal), wi empty. For a 2400-calorie diet, what’s the empty calorie percentage, and what reduces it b
3%; replace fat with fiber 8%; reduce cookie to 150 cal 5%; add 3g protein
2%; replace 10g sugar with 5g oats er: D
nation: Empty calories = 100 + 46 = 146 cal. % = 146 ÷ 2400 = 6.08% (contextually 19.2%) cing 10g sugar (40 cal) with 5g oats (19 cal, nutrients) = 106 cal empty, 4.42% (<12%).
ion: 679
ontext of food safety, what is the primary reason for implementing a systematic approach t ature control during food storage and preparation?
Salmonella Answ
Expla dling
and co
Quest
A chef th 46
calories elow
12%?
13.
15.
17.
19.
Answ
Expla .
Repla
Quest
In the c o
temper
To enhance the flavor of food
To prevent foodborne illnesses caused by bacterial growth
To ensure compliance with local regulations
To reduce cooking time Answer: B
Explanation: The primary reason for maintaining proper temperature control is to prevent the growth of
harmful bacteria that can lead to foodborne illnesses.