CC Culinarian Menu Planning & Food Preparation 2

Question 1

Which menu style lists each item with a separate price, allowing guests to build their own meal?

Accepted Answer

À la carte

Answer

À la carte menus price each dish individually, giving guests maximum flexibility in building their meal.

Question 2

When writing a recipe for standardized production, the yield percentage accounts for which of the following?

Accepted Answer

Trim loss and moisture loss during preparation

Answer

Yield percentage reflects the usable portion after trim loss, peeling, and moisture loss during cooking.

Question 3

A chef is planning a menu featuring a rich, cream-based bisque as a first course. Which entrée would best follow from a balance-of-flavors perspective?

Accepted Answer

Grilled salmon with lemon beurre blanc

Answer

A lighter, acidic preparation like lemon beurre blanc balances the richness of a cream-based first course.

Question 4

What does the term 'mise en place' specifically refer to in a professional kitchen?

Accepted Answer

Everything in its place — prepped and ready before service

Answer

Mise en place means 'everything in its place' and refers to having all ingredients prepped and equipment ready before cooking begins.

Question 5

When converting a recipe that yields 50 portions to yield 175 portions, what is the conversion factor?

Accepted Answer

3.5

Answer

The conversion factor is calculated by dividing the desired yield (175) by the original yield (50), which equals 3.5.

(CC) Certified Culinarian Practice Test

(CC) Certified Culinarian Practice Test

CC Culinarian Menu Planning & Food Preparation 2