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Continuing-Education Quiz ® February 2018

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Continuing-Education Quiz ® February 2018 CONTINUING-EDUCATION QUIZ ® February 2018 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 FONA’s trend team, what percentage of 7. According to Technomic, what percentage of 14. What term describes a traditional Israeli street food yearly outcome do millennials dedicate to dining out? consumers eat brunch at least once a week? sandwich made with hard-boiled egg, eggplant, a. 4 percent a. 15 percent Israeli salad, pickles and amba? b. 14 percent b. 20 percent a. Injera c. 24 percent c. 25 percent b. Sabich d. 34 percent d. 30 percent c. Berbere d. Amba 2. According to experts at MSL, the interest in 8. What term in Charlotte’s culinary lexicon defines a regional artisan dairy is declining and will no longer restaurant where the food doesn’t cost much and 15. At Dish, Penny Craver and her partners aimed to drive conversation and commerce in the food and there is lots of fried food on the menu? prepare traditional Southern recipes with a focus on beverage market. a. Greasy spoon fried foods. a. True b. Greasy fork a. True b. False c. Greasy knife b. False 3. According to survey at Kimpton restaurants, 9. What concept makes The King’s Kitchen unique? 16. What type of sauce does Ralph Meranto use to make what regional influence will lead the culinary and a. Serves breakfast all day shrimp and grits? cocktail trend in 2018 with colorful ingredients and b. Serves only the homeless a. Fish broth alternative berries, such as lingonberries? c. Offers polished casual dining experience b. Cheesy cream sauce a. Asian d. All profits go toward feeding the homeless c. Creole barbecue sauce b. Nordic d. Andouille sausage gravy c. Middle Eastern 10. What barbecue style smokes cuts of pork over hickory d. Mediterranean with a sauce made from a tomato/vinegar base? 17. According to IDDBA, what type of dessert dominates the a. Texas-style category in ISBs with 27.3 percent of the dessert share? 4. According to survey at Kimpton restaurants, what b. Memphis-style a. Cakes type of whisky will grow in demand in 2018? c. Kansas City-style b. Cupcakes a. Japanese d. Carolinas-style c. Doughnuts b. German d. Specialty desserts c. Swedish 11. What barbecue style smokes beef brisket over oak d. Indian with a tangy, sweet tomato-based sauce? 18. Fewer hotels and clubs and even fewer restaurants a. Texas-style employ dedicated pastry professionals, opting 5. To some, farm-to-table means a reduction in b. Memphis-style instead to outsource that critical function to save carbon footprint, the flavor of the produce and the c. Kansas City-style on labor and space. relationships with growers. d. Carolinas-style a. True a. True b. False b. False 12. Western North Carolina-style barbecue is made from pork shoulder. 19. According to historical reports, what item was first 6. Which of the following does not describe restaurants a. True used as a clarifying agent when finishing beer? as polished casual according to Tom Sasser? b. False a. Oyster shells a. Warm lighting b. Irish moss b. Open kitchen 13. What term describes an Ethiopian spice blend? c. Coconut shells c. Sterile design a. Doro wat d. Gelatin d. Natural materials b. Sabich c. Berbere 20. What drink describes a Slavic-style fermented beverage? d. Amba a. Kefir b. Kumis c. Kvass d. Kombucha.
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