Question 1

Induction stoves are heated by

Accepted Answer

A) electricity 
B) canned fuel 
C) alcohol 
D) butane gas 
A) electricity 
B) canned fuel 
C) alcohol 
D) butane gas A

Question 2

The key ingredients in tallow are suet and

Accepted Answer

A) shortening 
B) butter 
C) glycerin 
D) paraffin 
A) shortening 
B) butter 
C) glycerin 
D) paraffin D

Question 3

Why are risers used on a buffet table?

Accepted Answer

Risers are used to vary the heights of the platters creating an interesting and eye appealing display.

Question 4

Action stations can serve hot or cold food.

Accepted Answer

A) True 
 B)False

Question 5

Ice carvings should always be placed on sturdy wooden slats fitting exactly in the drip pan,

Accepted Answer

A) True 
 B)False

Question 6

In general, use smaller than dinner plates on buffets.

Accepted Answer

A) True 
 B)False

Question 7

Avoid preparing strong smelling ingredients at a buffet cooking station.

Accepted Answer

A) True 
 B)False

Question 8

Dessert buffets are sometimes called Tuscan Tables.

Accepted Answer

A) True 
 B)False

Question 9

Paraffin is made from

Accepted Answer

A) vegetable oil 
B) beeswax 
C) beef suet 
D) petroleum 
A) vegetable oil 
B) beeswax 
C) beef suet 
D) petroleum

Question 10

Buffets are easier ways to provide foods in alternate settings such as parks and offices.

Accepted Answer

A) True 
 B)False

Question 11

How much table skirting is required to go around a 3-foot table?

Accepted Answer

A) 12 ft. 
B) 8 ft. 
C) 9 ft. 
D) 10½ ft. 
A) 12 ft. 
B) 8 ft. 
C) 9 ft. 
D) 10½ ft.

Question 12

Platters should be removed from the buffet table when they are ¼ depleted.

Accepted Answer

A) True 
 B)False

Question 13

Compared to a sit-down dinner, it takes additional staff to run a buffet.

Accepted Answer

A) True 
 B)False

Question 14

What size table cloth does a 5-foot round table need?

Accepted Answer

A) 72" x 72" 
B) 90" x 90" 
C) 108" x 108" 
D) 62" x 62" 
A) 72" x 72" 
B) 90" x 90" 
C) 108" x 108" 
D) 62" x 62"

Question 15

What are ways chefs can hide the flaws of older platters.

Accepted Answer

Kale or le

Question 16

Explain what is meant by "modern buffets are organized in clusters."

Accepted Answer

The clusters could be identical, such as

Question 17

Buffets should only be used when the meal is to be served at a leisurely pace.

Accepted Answer

A) True 
 B)False

Question 18

Tallow is used to create classic non-edible decorative showpieces.

Accepted Answer

A) True 
 B)False

Question 19

Which is NOT an advantage of serving buffet style

Accepted Answer

A) Food is produced in greater quantity with fewer staff. 
B) Productivity is increased. 
C) Food wastes are high. 
D) Buffets are great sources for underutilized products. 
A) Food is produced in greater quantity with fewer staff. 
B) Productivity is increased. 
C) Food wastes are high. 
D) Buffets are great sources for underutilized products.

Induction stoves are heated by

The key ingredients in tallow are suet and

Why are risers used on a buffet table?

Action stations can serve hot or cold food.

Ice carvings should always be placed on sturdy wooden slats fitting exactly in the drip pan,

In general, use smaller than dinner plates on buffets.

Avoid preparing strong smelling ingredients at a buffet cooking station.

Dessert buffets are sometimes called Tuscan Tables.

Paraffin is made from

Buffets are easier ways to provide foods in alternate settings such as parks and offices.

How much table skirting is required to go around a 3-foot table?

Platters should be removed from the buffet table when they are ¼ depleted.

Compared to a sit-down dinner, it takes additional staff to run a buffet.

What size table cloth does a 5-foot round table need?

What are ways chefs can hide the flaws of older platters.

Explain what is meant by "modern buffets are organized in clusters."

Buffets should only be used when the meal is to be served at a leisurely pace.

Tallow is used to create classic non-edible decorative showpieces.

Which is NOT an advantage of serving buffet style

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters

Exam 18: Buffets

Induction stoves are heated by

The key ingredients in tallow are suet and

Why are risers used on a buffet table?

Action stations can serve hot or cold food.

Ice carvings should always be placed on sturdy wooden slats fitting exactly in the drip pan,

In general, use smaller than dinner plates on buffets.

Avoid preparing strong smelling ingredients at a buffet cooking station.

Dessert buffets are sometimes called Tuscan Tables.

Paraffin is made from

Buffets are easier ways to provide foods in alternate settings such as parks and offices.

How much table skirting is required to go around a 3-foot table?

Platters should be removed from the buffet table when they are ¼ depleted.

Compared to a sit-down dinner, it takes additional staff to run a buffet.

What size table cloth does a 5-foot round table need?

What are ways chefs can hide the flaws of older platters.

Explain what is meant by "modern buffets are organized in clusters."

Buffets should only be used when the meal is to be served at a leisurely pace.

Tallow is used to create classic non-edible decorative showpieces.

Which is NOT an advantage of serving buffet style

Introduction to the Cold Kitchen

Sanitation and Safety

Basic Equipment

Flavorings

Produce, Legumes, and Grains

Proteins in the Cold Kitchen

Canapes

Appetizers

Sandwiches

Cold Soups

Salad Basics

Side Salads

Main-Course Salads

Dressings

Cold Sauces, Dips, Aioli, Salsas, Relishes, and Chutneys

Curing, Smoking, Marinating, Drying, and Pickling

Basic Charcutèrie

Catering

Decorating Workthe Heart of the Garde Manger

Preparing for Culinary Competitions

Filters