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College Vocational Education Questions

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College Culinary Skills
Identify the role of the Sous Chef.
  1. roasts and braises meats
  2. works under and reports to Chef de Cuisine, helps with kitchen management
  3. soup cook
  4. usually a student, gaining kitchen experience doing a variety of tasks
College Culinary Skills
Identify the role of the Chef de Partie.
  1. senior and line cooks in charge of specific stations
  2. vegetable chef
  3. butcher
  4. prepares and manages entree dishes
College Culinary Skills
Identify the role of the Grillardin.
  1. vegetable chef
  2. grill cook
  3. dishwasher
  4. manager of the entire food service operation
College Culinary Skills
Identify the role of the Garde Manger.
  1. sauce chef
  2. ice-cream cook
  3. in charge of cold food preparation and in charge of the pantry
  4. prepares staff meal
College Culinary Skills
Identify the role of the Plongeur or Escuelerie.
  1. fry cook
  2. dishwasher
  3. in charge of cold food preparation and in charge of the pantry
  4. senior and line cooks in charge of specific stations
College Culinary Arts
Diurnal shift is the temperature range between
  1. day time highs and night time lows.
  2. sunrise and sunset.
  3. day time lows and night time highs.
  4. the average temperature during a 24-hr period.
College Culinary Arts
Hybrid grape varieties are                                                         .
  1. a cross between vitis vinifera and another vitis species
  2. a cross between two types of vitis vinifera vines
  3. reproduced from a cutting
  4. not used to create Phylloxera-resistance rootstocks
College Meal Planning
Genetics is the only risk factor for obesity.
  1. True
  2. False
College Business Technology
Which technique of these is not supposed to be used during the "Plan Stakeholder Engagement" task ?
  1. Brainstorming
  2. Business Rules Analysis
  3. Business Cases
  4. Document Analysis
  5. Interviews
College Culinary Skills
The fixed acids in wine are:
  1. malic, tartaric, citric
  2. lactic, fumaric, propionic, butyric
  3. acetic acid and ethyl acetate
  4. All of the above
College Kitchen Safety and Sanitation
If oil in a pan catches on fire, your best option is to
  1. move the pan.
  2. throw water on it.
  3. put baking soda on it.
  4. smother it with a lid.
College Early Childhood Education
Which of the following is not suggested as a way to promote self-esteem in young children?
  1. Give children opportunities to experience success
  2. Allow children to experience failure sometimes as a means of feedback
  3. Praise everything children do, even if you do not mean it
  4. Give children honest feedback
College Culinary Skills
What condition is necessary for obtaining a browned chicken breast?
  1. high moisture, high heat
  2. high heat, low moisture
  3. low moisture, low heat
  4. low heat, high moisture
College Culinary Skills
Identify the role of the Poissonier.
  1. grill cook
  2. soup cook
  3. vegetable chef
  4. fish cook
College Culinary Skills
Identify the role of the Legumier.
  1. baker
  2. sauce chef
  3. vegetable chef
  4. junior cook, works under one of the Chefs de Partie
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