Deck 21: Preparing for Culinary Competitions

Question 1

Which greenery would be most acceptable on a protein plate with trout?

A)watercress
B)cilantro
C)seaweed
D)lettuce

Answer 1

A

Question 2

In what category of ACF competition would you find competitors making a cooked sugar piece?

A)C-2
B)D-6
C)B-4
D)F-5

Answer 2

B

Question 3

Alice Waters was the first U.S.female culinary Olympian.F

Answer 3

Lyde Buchtenkirch)

Question 4

The main purpose for using parsley water in aspic is to

A)add a fresh taste.
B)give it a natural pale green color.
C)give it a pleasant smell.
D)aid in thickening the liquid.

Question 5

Which is NOT a brand of gelatin?

A)Knox©
B)Grayslake©
C)Haco©
D)Bridgers©

Question 6

What category of ACF competition is a hot food competition that has a focus on nutrition?

A)F-4
B)K-7
C)P-1
D)B-4

Question 7

Which is NOT one of the criteria judges look for when scoring a platter on its craftsmanship?

A)precise cuts
B)ease of preparation
C)how perfectly each component is executed
D)practicality

Question 8

New York City is the home of the Culinary Olympics.F

Question 9

Ferdinand Metz managed the US team in 1980 with the team winning 21 gold medals.T

Question 10

The oldest culinary salon was in Philadelphia.F

Question 11

The IKAHOGA is also known as

A)the World Cup.
B)Culinary Master's.
C)Culinary Olympics.
D)International Salon of Culinary Arts.