Deck 18: Buffets

Question 1

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

A)12 ft.
B)8 ft.
C)9 ft.
D)10½ ft.

Answer 1

C

Question 2

Avoid preparing strong smelling ingredients at a buffet cooking station.

Answer 2

True

Question 3

Induction stoves are heated by

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

Answer 3

A

Question 4

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

Question 5

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

Question 6

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

Question 7

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

Question 8

Why are risers used on a buffet table?

Question 9

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

Question 10

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

Question 11

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

Question 12

Dessert buffets are sometimes called Tuscan Tables.

Question 13

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

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

Question 14

Action stations can serve hot or cold food.

Question 15

In general, use smaller than dinner plates on buffets.

Question 16

Paraffin is made from

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

Question 17

Which is NOT an advantage of serving buffet style

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.

Question 18

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

Question 19

The key ingredients in tallow are suet and

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