Continuing-Education Quiz ® February 2017

As you read through this month’s issue of The National Culinary Review, simply print out a copy of this quiz and answer the questions appropriately to test your knowledge. In order to earn continuing education hours (CEHs) from the American Culinary Federation (ACF), the test must be completed online through the ACF Foundation eCulinary Professional Development Institute (http://www.acfchefs.org/eculinary). The cost for taking the quiz online is $25, plus tax (based on your state of residence). Seventy-five-percent accuracy is required to earn four hours of continuing-education credits toward professional certification.

1. According to Menu Alaska 2016 research, what 8. At Q-Tine, what ingredient is left off of the Anti-Q to 15. What restaurant is considered Chicago’s percentage of consumers eat more seafood than they make it vegan? oldest steakhouse? did two years ago for health reasons? a. Onions a. GT Prime a. 42 percent b. Fries b. Swift & Sons b. 52 percent c. Cheese curds c. Boeufhaus c. 62 percent d. Mushroom gravy d. Gene & Georgetti d. 72 percent 9. What are the two top-selling doughnuts at 16. What restaurant was the first steakhouse to open in 2. The National Restaurant Association and Ecolab have Doughnut Vault? the red-hot West Loop neighborhood? teamed up to provide tools and resources to help a. Buttermilk and devil’s food a. GT Prime combat the spread of what foodborne illness? b. Apple fritter and buttermilk b. Swift & Sons a. Norovirus c. Buttermilk and vanilla c. Boeufhaus b. Salmonella d. Peanut butter and vanilla d. Gene & Georgetti c. E. coli d. Listeria 10. How many ingredients does Garrett’s 17. What dish consists of flattened green plantains filled CaramelCrisp® have? with steak, pork or chicken with lettuce, tomato, 3. Which of the following is one of the Food Channel’s a. 7 cheese and garlicky mayonnaise? Top Ten Food Trends for 2017? b. 10 a. Jibarito a. Meats Out of the Mainstream c. 13 b. Medianoche b. Proteins as Center of the Plate d. 15 c. Muffuletta c. No More Veggies d. Pambazo d. New Ingredients 11. In restaurants featuring open-hearth cooking, what item prevents customers from leaving the restaurant 18. According to the article, what type of pizza do most 4. What ingredient is a crucial component of the spicy, smelling of smoke? Chicagoans prefer? brothy, chilpachole served at Rick Bayless’ Topolobampo? a. Fan a. Tomato pies a. Tomato b. Hood b. Pizza strips b. Achiote c. Rotisserie c. Deep-dish c. Poblano d. Special wood d. Thin-crust d. King crab 12. How much produce does the rooftop garden at 19. How many food stalls are in the Revival Food Hall? 5. What was the objective at the outset for Rick Roman McCormick Place yield annually? a. 5 and his team for The Signature Room? a. 500-1,000 pounds b. 10 a. Develop a menu b. 1,000-3,000 pounds c. 15 b. Create an identity c. 3,000-5,000 pounds d. 20 c. Grow the client base d. 6,000-8,000 pounds d. Find a culinary team 20. Which of the following is not a benefit to vendors at 13. What ingredient with an anise-type flavor does Bill the Revival Food Hall? 6. According to Barry Sorkin, what makes Chicago Shores grow year-round via container gardening? It a. Food suppliers barbecue unique? can be used as a wrap for fish or tamales. b. Office resources a. Local wood a. Fennel c. Kitchen resources b. Local ingredients b. Swiss chard d. Marketing support c. Long-standing traditions c. Cabbage d. Not bound by traditions d. Hoja santa

7. What culinary technique focuses on the tradition and 14. What item served at Soldier Field for the season skill of robata grilling? just ended consists of a jumbo Vienna Beef hot dog a. Sumi topped with pulled, smoked pork shoulder, Sriracha b. Teriyaki mayo and crispy pork rinds? c. Yakiniku a. Pigskin Dog d. Teppanyaki b. Midway Monster Dog c. Chicago Dog d. Jimmy Bannos Jr.